Salting fat in water. Recipe: lard in brine - the result will exceed expectations

Salting lard at home or buying it in the market and in the store - everyone will decide for themselves in their own way, but what is more profitable to salt at home and lard tastes better at the exit, don’t even dare to argue! I think the majority will agree on the correct opinion: houses are tastier and more profitable.

Our task is not to open a discussion, but rather to close and move the topic in the direction: how to pickle lard - traditionally dry, in hot or cold brine? Each of these methods will have supporters, although, as in the well-known joke: “Why try it? Salo is like lard!” Salo is not bad, but it is very tasty!

Homemade recipe for salting lard in a dry way

Ingredients:

• fresh pork fat - 1 kilogram;
• coarse table salt - 1 kilogram;
• ground black pepper - to taste;
• seasonings - by preference or special mixtures for salting lard.

Dry salted lard according to a homemade recipe as follows:

1. Wash the fresh fat, cleaning the skin. Let it drain and pat dry with a paper towel. Cut into rectangular portions of the same size, although a whole layer is acceptable.
2. In a bowl, mix the dry ingredients with coarse salt until evenly and roll the pieces of lard in this mixture on all sides.
3. Pour salt into the bottom of the container with a layer of 0.5 centimeters.
4. Lay the pieces of lard with small gaps, sprinkle with crumbs of bay leaf and salt.
5. If necessary, the second layer should be placed on top and sprinkled with the remaining salt. Keep the container with bacon under the lid in a cold place or in the refrigerator for 5 days.
6. Further storage of the finished bacon is possible in the refrigerator or in sealed packaging separately for each piece in the freezer, which will greatly extend its shelf life.
7. Homemade recipe for salting lard in brine (brine)

Salo with layers of meat - the most delicious way

Ingredients:

• drinking water - 800 milliliters;
• fresh fat - 1 kilogram;
• sea ​​salt or coarse salt - 1 cup;
• garlic - 3 cloves;
• laurel leaf - 2 pieces;
• peppercorns and other seasonings - to taste.

Salo in brine according to a simple homemade recipe salted like this:

1. Cut the washed and dried lard into small pieces of 4-5 centimeters.
2. Pour water into a suitable container and dissolve the indicated amount of salt in it until it is completely dissolved. Next - spices, crushed or chopped garlic cloves.
3. Put the pieces of bacon tightly in a glass jar, pour cold brine and insist under the lid in the refrigerator for one day. If the pieces turned out to be larger, then the salting time is slightly delayed.
4. After salting, pieces of lard can be stored without brine in the refrigerator or in the freezer.
5. How to salt bacon with garlic and pepper at home

Salting fresh fat

Ingredients:

• fresh fat;
• coarse salt;
• fresh garlic;
• black pepper;
• laurel leaf.

Salo with garlic and pepper salted at home like this:

1. Prepared (washed and dried with a paper towel) fresh lard cut into pieces of arbitrary size.
2. Garlic for salting in the preferred amount, peel and cut lengthwise into 4 parts.
3. In different places of a piece of lard with a sharp-nosed knife, make a recess where you immediately insert a sharp quarter of a clove of garlic, drowning it as deep as possible - this is called stuffing lard.
4. Grate the stuffed lard with a mixture of salt and black ground pepper with bay leaf crumbs and put it tightly in a plastic bag, generously sprinkling with salt - you can’t oversalt the lard.
5. Place the bag with lard in a container, hold for one day at room temperature and another 5 days in a cold place or in the refrigerator.

In the future, it is enough to scrape off such lard for food with a knife from salt or rinse in cold water. The rest of the pieces can be stored by wrapping each separately in the freezer. Here is such a simple homemade recipe for salted lard.

The original recipe for salting lard in onion skins

We are talking about a hot method of salting fresh lard in a rich decoction of onion peel, in which it becomes soft, beautiful and so fragrant that it can compete with smoked, but not so heavy on the liver.

Ingredients:

• fresh fat - 1.5 kilograms;
• drinking water - 1 liter;
• table salt - 7 tablespoons;
• onion peel - 2 cups;
• garlic and ground pepper - by preference.

According to the recipe, salt in onion skins as follows:

1. Place the onion peel washed through a colander in a saucepan, pour the indicated amount of water, put on fire, bring to a boil, put the right amount of salt and dissolve it completely.
2. By this time, cut the washed lard into pieces no wider than 5 centimeters, the length is not limited, put them in a boiling onion broth and cook for 15-20 minutes, if the pieces of lard are thicker, then cook a little longer.
3. Leave the boiled fat to cool in the onion broth for 12 hours, after which the pieces of fat are removed, smeared with chopped garlic and pepper, you can also add red ground, which will give the product an interesting tone and flavor accent.
4. Wrap each piece of fat with cling film or foil and store those whose use is delayed in the freezer for even months.

For lovers of a spicier taste of smoked meats, when cooking bacon in onion skins, we advise you to add a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.

Homemade recipe for salting lard in hot brine

When solving the question: how to pickle lard, do not forget this simple and affordable way of hot brine. Especially for such salting, lard with layers of meat is suitable. The whole process of such salting lasts no more than 4 days, but the product can be stored in the freezer for months.

Ingredients:

• fresh fat - 800 grams;
• table salt - 7 tablespoons;
• drinking water - 1 liter;
• laurel leaf - 4 pieces;
• allspice peas - 5 grains;
• cloves - 3 grains;
• fresh garlic - to taste.

According to a homemade recipe in hot brine, lard is salted like this:

1. Rinse the salmon and pat dry with a paper towel. Cut the layer of fat into 3-4 pieces.
2. In a suitable saucepan, where, having added all the listed ingredients, the amount of which, except for salt, is variable, cook after boiling for two minutes.
3. Turn off the fire, and place the prepared lard in the hot brine, cover with a suitable flat plate so that it does not float, remaining outside the brine. Salo remains in this brine until the product cools completely.
4. After cooling, place the entire container with brine and lard in the refrigerator and keep it there for three days under the lid.
5. After three days, remove the finished bacon from the brine, let it drain, dry it with a paper towel and, having smeared it with a mixture of chopped garlic and spices, wrap each individually tightly in foil or cling film. You can store in the freezer for a long time.

Horseradish and any seasonings of your choice can be included in the mixture for smearing pieces of finished lard. But there is an option: do not coat with anything - it will still be very tasty!

How to pickle lard for smoking according to a rustic recipe

Smoked bacon according to homemade recipes is another delicacy! Only a significant proportion of success comes from its proper salting before the smoking process.

Ingredients:

• fresh fat - 1.5 kilograms;
• table salt - 200 grams;
• ground pepper;
• laurel leaf - 2 pieces;
• fresh garlic - 3 cloves;
• mustard powder - 1 teaspoon.

According to a rustic recipe, lard for smoking is salted like this:

1. Peel and mince the garlic.
2. Grate the washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously with salt on top.
3. Sprinkle further with mustard powder and spread out the bay leaves. Then pour boiling water over so that all the fat is covered with water.
4. The container with fat comes to natural cooling and is placed for 3 days with a closed lid in the refrigerator, after which it can be smoked or even eaten.

Roulette lard

This combination lard recipe takes a little time and effort, but the finished product fills the house with an intense meaty flavor.

Components:

• lard with a meat layer - 1.8 kilograms;
• dill seeds - 2 tablespoons;
• black or red ground pepper and rosemary - 1 tablespoon each;
• coarse salt - 1 tablespoon + 2 teaspoons of kosher salt;
• garlic - three cloves;
• olive oil - 2 tablespoons.

Cooking instructions

1. For cooking, the shoulder part of the pork carcass, brisket and loin, which should be with a small meat layer, are well suited.
2. Toast the dill and pepper seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Let cool, then grind a few times in a rosemary coffee grinder until the texture is finely ground but not powdery.
3. In a small bowl, use a food processor to grind the spice mixture with salt, garlic, and olive oil to a paste. Other seasonings that go according to the recipe can be used as a topping.
4. Separate the meat layer from a whole piece of pork, and turn the piece itself with the skin up and use a knife to make a not deep notch so that the finished product does not crack later.
5. Separate the meat layer from the pulp of the fat, season to taste, and rub the fat generously with the mixture of seasonings prepared.
6. Grind the meat part into pieces, season to taste and put on the prepared semi-finished product, retreating from the edge by 1/3. Roll everything up and send it to the refrigerator overnight for eight hours.
7. Put in a preheated oven and bake at a temperature of about 200 C until fully cooked.

Salted lard in jars with branches of parsley and dill

This recipe was recommended to me by my good friend, and her mother and grandmother handed it down to her. Salo turns out to be very tasty, and instead of traditional spices, fresh herbs, garlic and ground pepper are taken.

Components:

• fat - 6 kilograms;
• garlic - 2-3 heads;
• dill and parsley greenfinch - 2 bunches;
• dry mustard (powder) - 1 teaspoon;
• salt - 600 grams.

Technology for the preparation of salted lard in jars

Cut lard with a small meat layer into pieces, which should go into three liter jars. Pour salt and ground pepper into a separate bowl and mix. Next, healthy sprigs of greens from dill and parsley, after washing, dry on a kitchen towel. Peel the garlic, separate the cloves and chop.

After the bottom of clean three-liter jars, sprinkle with three tablespoons of a mixture of salt and pepper, then greens and garlic branches. Dip all the pieces in salt seasoning and put in a bowl, shifting with herbs and garlic. And do it all the way to the top.

At the end, crush the surface of the laid out fat with mustard and close it with a nylon lid or tie it with food paper with cellophane. With long-term storage of fat, mustard slows down its deterioration.

Salo boiled with cherry twigs

People say: “There is never too much fat”, Salo is not bad, it is tasty! I want to offer an old way of salting bacon, then only natural natural additives were used, from which there was only benefit, and the taste was excellent!

Components:

• fat - 2.5 kilograms;
• water - 2 liters;
• branches from cherries - at least 250 grams;
• onions - 5 small onions;
• garlic - 14 cloves;
• husk - how much will go in;
• salt - two glasses;
• pepper - in the preferred amount.

Instructions for cooking boiled bacon with cherry sprigs

1. Carry out preparatory work on the primary processing of fat. Then grate with coarse salt and ground pepper (you can red or black) on all sides. Large pieces cut into four parts, but without cutting at the base.
2. Cut cherry branches from a healthy tree, dry slightly, then break into pieces. After adding onion and garlic husks, onions with garlic, cut into two parts.
3. Take two standard plastic bags, put one into the other, lay out the proposed combination of spices and flavors on the bottom and sides - but bay
   Do not add a sheet!
4. Delicate aroma from cherry twigs will be lost immediately. Tie the bag tightly and cook for 45 minutes. Stop heating, cool, and then remove the finished product from the package.

A quick way to pickle lard

What ingredients will be needed:

• A kilogram of fat;
• 400 grams of salt;
• Garlic - 5-6 cloves;
• A little ground black pepper.

How to pickle lard according to a quick recipe:

1. The fat must first be washed, cleaned of dirt and wiped with paper towels;
2. We clean the garlic from the husk, cut into thin slices;
3. Cut the fat into small slices, pierce in several places;
4. Then we rub each piece with salt, garlic and pepper, insert garlic into the puncture sites;
5. We put all the grated pieces in a jar, sprinkle with the rest of the salt and pepper;
6. We place the jar in a container with water, put on fire and sterilize in boiling water for 30-45 minutes;
7. Ready fat recommends eating in a short period, otherwise it will deteriorate.

Secrets and tips on how to pickle fat correctly

• In the matter of salting lard, one should not be afraid of an overdose of salt and spices: lard will take only a certain amount of salt, and spices can always be removed from its surface.
• The peritoneum is suitable for hot types of lard salting, and in the dry version it will remain very tough. Lateral layers of fat and from the back are the best material for dry salting.
• The smell of garlic, with its preliminary use in salting, quickly disappears. For this reason, it is better to rub pieces of fat on them before eating them.
• If the fat is harsh, then it can be softened by soaking it in cold water for 10-12 hours, while adding a couple of teaspoons of granulated sugar, which will only improve its taste. Read more
• Lard before you need to serve it thinly and evenly, hold it in the refrigerator. When cooled, it is more elastic and a sharp knife can easily cope with it.
• Ripe salted bacon meat strips darken. If they are still pink, then you need to give the fat time to brew. With dry salting, salt can be sprinkled on under-salted pieces of bacon, while in brine, salt should not be less than normal.

Many people are not limited to compotes, pickles and jams. If there is a cellar at hand, why not roll up something meaty? Yes, and for everyday use, without long storage, it will not be superfluous to prepare a delicacy on your own. For example, pickle lard in a jar.

The most delicious recipe for every housewife, no doubt, is her own. Experienced chefs even managed to discover certain tricks of the process and modify existing technologies “for themselves”. And for beginners, we will offer several ways to get delicious lard at home. And we will share all the available secrets of its salting.

Recipe for success

To get tender and fragrant lard in brine in a jar, the recipe of which you have looked at, you need to follow some rules. And the most important thing here is to correctly choose the source product itself. There are a few things to keep in mind when buying:

The only disagreement that causes in the bank is to wash it or not to wash it. A number of cooks believe that it is absolutely impossible to do this: they say that the product is salted unevenly. They offer all alluvial scraping off with a knife. However, most cooks still prefer to wash the lard, and then dry it with a towel. Whom to join - decide for yourself.

long-term reserves

If you are planning to prepare lard for the winter in jars, the following is considered one of the best recipes. The original product is cut into fairly large slices (if only they climbed into the neck). The bottom of the jar is sprinkled with slices of garlic, laurel and peppercorns. Lard is laid in rows, each layer is sprinkled similarly to the bottom. One third of a kilo of salt dissolves in a liter of hot water. All of it will not disperse, some will settle to the bottom, but that's the way it should be. When the brine has cooled, it is poured into a jar. Make sure that it seeps to the very bottom and fills all the voids. Sedimentary salt is pushed on top of the fat, after which the solution is poured to the top so that it begins to flow out. The lid rolls up - and into the cellar. Such a preparation can be stored for a long time, and you can start tasting in a couple of days.

Express recipe

And if there is no time or desire to wait until the fat in the jar ripens? The most delicious recipe for many - giving immediate results. Then the original product should be cut a little smaller than for the previous version, and each piece should be rubbed generously and abundantly with a mixture of salt, lovingly selected spices and garlic. The slices are folded into a container, which is placed on a napkin - it extends the bottom of a small saucepan. The neck is covered, and the fat is sterilized for half an hour - as you do with winter preparations. When it cools down, you can take it to the table.

Dry salting

Many people like the classic salted lard in a jar. The most delicious recipe in this case does without brine. Cutting the product is similar to the first method, the only clarification is that the pieces are not thinner than five centimeters. They roll well in salt. Only rough kitchen is taken, neither sea, nor extra, nor iodized are suitable. If desired, it can be mixed with spices (cumin, marjoram will be good), and pieces of lard can be shifted with garlic slices.

So, the slices are crumbled in coarse kitchen salt. Oversalting lard is even theoretically impossible, so do not spare the salt. If for the first time there are fears of overdoing it, take about four tablespoons for every kilogram of the product. A layer of salt is also poured onto the bottom of the jar, then the slices are folded - so that they are turned with the skin down. Salt again and the next row, now with the skin up. When the entire jar is full, it is corked and spends the first day in the kitchen, warm, and then rearranged in the cold.

Salo in brine

This is the name of a very strong salt solution. It is convenient to cook lard in brine in a jar. The recipe, however, also allows the use of an enamel pan, only in this case, for the time of salting, it is required to press down the future delicacy with oppression.

Salo is cut and packed in jars. This time, the styling should not be too tight. For aroma, it is sprinkled with ground pepper (black and red, or a mixture of five types), parsley, garlic and peas. Brined is made: a glass of salt is boiled in a liter of water. The density of the resulting brine should be such that the egg does not sink in it. Spice lovers can add dill umbrellas, marjoram and cumin when boiling. The cooled brine is filtered and distributed among the banks. Covers - usual, polyethylene. Salting lard in brine in a jar according to this recipe lasts from five days to a week - depending on how much container you took and how large the main component was cut. This fat has a delicate natural color and is stored for about a year. True, if garlic is added, then the period is noticeably reduced.

Salo in a water bath

Boiled bacon is popular even among those who do not approve of this product too much. However, the multi-stage process of its cooking turns many away from such a treat. We offer to cook lard boiled in a jar - the most delicious recipe is also the least laborious. Although it will take quite some time. For a kilo of two hundred fat, a third of a glass of salt, a few finely broken bay leaves, a crushed head of garlic and a spoonful of black pepper are mixed. Slices are rubbed with this composition and rammed into a jar. A napkin is placed in a deep pan, a jar is placed on it, water is poured - so that it is flush with the fat. It would be nice to find a pot that could be covered during cooking. When the water begins to boil, the fire is screwed down to a minimum, and the water bath runs for 2-3 hours. The finished boiled delicacy is kept in the refrigerator after cooling.

Baked lard in a jar: the most delicious recipe

Baked dishes are loved by everyone who is not a principled vegetarian. Surely meat-eaters will also like the "oven" lard in a jar. The recipe is simple and the end result is amazing. It is only advisable to take fat with a plentiful cut, peritoneum or cheek. It is certainly thoroughly dried, even if no visual moisture is detected. Sliced ​​​​slices should be as large as possible - small ones will turn out tasteless. Each piece is rolled in meat seasoning; salt must be included in its composition, since it is not separately involved in this recipe. Excess spices are shaken off, and the fat is put into a dry jar. You don’t need to ram to the top: a three-centimeter space is left empty. The jar is placed in a cold oven, covered with a lid, and the oven is turned on at a minimum to warm up.

After ten minutes, the temperature is brought to 150-160 degrees. The product will be baked from 50 minutes to an hour, after which we turn off the oven, and leave the delicious lard in jars to cool right in it.

Do you love salo as much as I do? Delicate, fragrant, with a slight aftertaste of spices. An irreplaceable source of strength and energy, as well as an excellent snack. With a piece of black bread, it just melts on the tongue, leaving an indescribable bouquet of taste sensations.

If you are a fan of salty bacon, then it's time to learn how to cook this delicacy yourself. After all, then you can control the entire cooking process and the quality of the original product. So, you will be completely confident in the final result. Of all the variety of salting methods, my family prefers salted lard in brine. In this case, it is salted evenly, without salt crystals on the surface.

Which fat to choose?

It is best to buy fat in the market, where you will be allowed to feel, smell and taste it. If you don’t know how to choose yourself, find a friend or acquaintance who understands this. He will help you choose the right piece and tell you about all the intricacies of this case.

How to salt lard in brine - preparation

So, you brought lard from the market, for the first time, a pound of this product is enough for you. If you want, wash it and pat dry with a towel. Next, the fat must be prepared for salting. That is, cut. They are cut in two ways: in long pieces 6-7 centimeters wide or in small bars 4 by 7 centimeters. Each cutting has its own technology.

Equipment

From the equipment you will need: a cutting board, a sharp knife, a bowl of 2-3 liters, a saucepan of the same capacity, a three-liter jar and a dark, cool place. In summer, the bottom shelf of the refrigerator is quite suitable for this, and in winter you can find a suitable place in the kitchen.

Recipe: lard in brine

Whatever recipe for lard in brine you take, it differs from any other only in a set of spices. And the main thing in this case is a saturated saline solution. By the way, in no case do not take ready-made spices for salting lard. Destroy the product.

Ingredients

Pork fat - 400-500 grams, salt - 1 cup per liter of water, bay leaf - 3-5 pieces, garlic - the same amount as lavrushka, black pepper or a mixture of peppers.

Recipe: lard in brine - technology

Cut the lard into bars, we have already discussed the size. Put in a bowl, sprinkle with freshly ground pepper, add bay leaf and crushed garlic. Dissolve salt in cold boiled water. Pour the fat with the resulting solution. Put a plate on top and put oppression. As oppression, a 3-liter jar filled with water is suitable. After three or four days, the fat is ready. It remains only to dry with a paper towel. You can call guests and tell them how to salt lard in brine.

Recipe: lard in brine - variation one

Boil water in a saucepan, add salt, parsley, peppercorns and dill seeds to it. Let it boil and turn off. While the brine is cooling, prepare the lard. Cut into long bars and put in an enameled bowl. We crush or cut the garlic, put some on the bottom of the bowl, some on top. Sprinkle lightly with ground pepper. When the brine has cooled to room temperature, fill it with fat, cover with a porcelain plate, put oppression and wait five days.

Recipe: lard in brine - second variation

We cook the brine without bay leaves and other spices, only salt. Salo cut into long pieces. Cut the garlic into thin sticks or slices. Using a knife, we stuff the bacon with garlic. Place in a bowl and sprinkle with pepper. It can be red, it can be black, or it can be a mixture. Further technology is described above. By the way, according to this recipe, you can salt pork undercuts or bacon meat. You will get a wonderful bacon on which you can fry scrambled eggs and cook various dishes described in fashion magazines.

How to store lard

After the salting period has expired, the lard, salted in brine, must be taken out, dipped in a towel, allowed to dry a little in the air. Best when hanging. Then wrap in linen cloth, foil and fold in the freezer. The portion of fat that you plan to eat during the week can not be frozen.

Salo is considered a traditional Ukrainian dish, which is loved all over the world. It is served with any side dishes and soups, and is also eaten with bread as a sandwich. Currently, salting lard is not difficult. There are a lot of recipes for this dish, so you can please even the most fastidious gourmets.

How to salt lard in brine: a recipe

Compound:

1. Salo - 2 kg
2. Salt - 4 tablespoons
3. Bay leaf - 10 pcs.
4. Garlic - 8 cloves
5. Water - 1.5 l

Cooking:

• Rinse the lard well, peel it from the skin and cut into large bars.
• Pour water into an enamel pan, add salt and dissolve it. Season the solution with pepper and bay leaf.
• Peel the garlic, run it through a press and add to the solution.
• Immerse the pieces of bacon in the brine, place a load on top. Salting takes place within 3 days in a cool place.
• The finished fat is removed from the brine and each piece is dried with a paper towel.
• Rub the pieces of lard with garlic and pepper.
• The dish can be served at the table or packaged in a plastic bag or foil, stored in the refrigerator or freezer.

Salo in brine with garlic: how to cook?

Compound:

1. Pork fat - 1 kg
2. Onion peel - 100 g
3. Garlic - 10 cloves
4. Black peppercorns - 10 pcs.
5. Black ground pepper - 1 tsp
6. Sea salt - 2 tbsp.
7. Bay leaf - 7 pcs.
8. Water - 1 l

Cooking:

• Rinse the salo under running water, peel and cut into large pieces. Fill an enamel pot with drinking water, put on fire, bring to a boil, salt and pepper. Add bay leaf and minced garlic. Boil the brine over low heat. Put the onion peel, stir well and put the pieces of lard. Thanks to the onion peel, it will acquire a golden color.
• Boil the fat for 2 hours over low heat, stirring constantly. Readiness is determined with a fork or knife, piercing each piece in several places. They must be very soft.
• Remove the finished fat from the brine, dry each piece and sprinkle generously with salt, ground pepper and finely chopped garlic.
• Wrap the pieces in foil or a bag, put in the freezer for a day. After 24 hours, the fat will be ready for use.

How to salt lard?

Compound:

1. Pork fat - 2 kg
2. Garlic - 6 cloves
3. Peppercorns - 10 pcs.
4. Sea salt - 5 tbsp.
5. Water - 1.5 l

Cooking:

• Fill a three-liter jar with water, add salt and garlic passed through a press. Mix everything thoroughly.
• Wash and clean the salo. Immerse it in a jar, pepper and cover the jar with a lid. Place the jar of lard in the refrigerator for a week. It turns out very fragrant, gentle, soft and tasty.
• You can store the finished fat in the freezer, after packing it in foil or baking paper.

Salo in brine with cloves

Compound:

1. Pork fat - 1 kg
2. Dijon grain mustard - 2 tbsp.
3. Garlic - 5 cloves
4. Black ground pepper - 2 tbsp.
5. Sea salt - 5 tbsp.
6. Onion peel - 200 g
7. Bay leaf - 7 pcs.
8. Carnation - 3 pcs.
9. Water - 2 l

Cooking:

• Wash the fat, cut it into large pieces. Pour water into a saucepan, add spices (finely chopped garlic, salt, pepper, mustard and cloves). Leave 1 tsp. seasonings for rubbing fat.
• Add onion peel and bay leaf to the marinade. Boil the lard brine, put the pieces in it and cook until fully cooked (about 2 hours).
• Remove the fat from the brine, rub with spices. Pack each piece in a separate bag or foil. Store in the freezer.

Original recipes for cooking dishes with salted lard

Meat rolls with pickled cucumbers and lard

Compound:

1. Pork neck - 300 g
2. Salted lard - 100 g
3. Pickled cucumbers - 5 pcs.
4. Mustard - to taste
5. Salt and pepper - to taste
6. Vegetable oil - for frying

Cooking:

• Cut the pork neck into thin slices, beat them well. Salt, pepper and brush each with a thin layer of mustard.
• Cut cucumbers into strips. Place 2-3 cucumber strips on the edge of each piece of meat, roll up.
• Cut the fat into thin slices. Wrap them around each meatloaf and secure with a toothpick. Heat up a frying pan, add some oil and fry each roll until crispy. Lower the heat, close the lid and bring the dish to full readiness.

Salo in chocolate

Compound:

1. Salted lard - 200 g
2. Dark chocolate - 300 g
3. Butter - 100 g
4. Chili pepper - ¼ tsp
5. Ground ginger - 1.5 tsp
6. Black ground pepper - 1.2 tsp
7. Nutmeg - ¼ tsp
8. Cardamom -1.5 tsp

Cooking:

• Grind salted lard in a blender and form a thin layer from the resulting mass. Roll it out using a regular rolling pin. The thickness should be about 1 cm. Send to the refrigerator until solidified.
• Break the chocolate into small pieces, mix it with spices and butter. Melt the mixture in a water bath or microwave.
• Fill ice cube trays with liquid chocolate. Lay the squares of fat cut into small pieces on top. Top with chocolate again and put in the freezer for 2 - 3 hours. Ready lard in chocolate can be served with tea, coffee or wine.

Salted bacon is a delicious product that enjoys well-deserved popularity in many countries. There are a sufficient number of proven recipes for preparing this dish. Each hostess can choose a cooking method to her liking.

To choose the right lard, it is best to go to the market or farm shop. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, without bristles and preferably with a veterinarian's brand.

Smell the fat. The smell of a fresh product is subtle, sweetish milky. The presence of a specific aroma suggests that the fat came from a boar. No spices can remove the smell, so it is better to refuse to buy.

Pierce the fat with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After buying the fat, rinse it with running water, dry it well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main plus of fat is that it absorbs as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, no matter which method you choose, you will need to store the finished fat in the freezer.

• 1 kg of fat;
• 200 g of salt;
• 20 g black ground pepper;
• ½ head of garlic.

Cooking

Cut the bacon into strips 4-5 cm wide.

Make cross cuts in each bar. Depth - a little more than the middle of the piece.

Pour all the salt into a deep container. Put the lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and put them in the slots on the pieces of lard.

Transfer the fat to a container and refrigerate for 3-4 days.

Salo is ready. It tastes best with brown bread.

For later storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then freeze.

mag.relax.ua

• 2 kg of fat;
• 5 glasses of water;
• 200 g of salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices - to taste.

Cooking

Rinse the lard, dry it and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from fire and cool.

Finely chop the garlic and rub the pieces of bacon with it. Wash bay leaves and pat dry.

Put the fat in a jar. Do not try to fold the pieces tightly: the fat can go rotten. Layers of fat shift with bay leaves and black pepper.

After that, remove the lard from the jar, pat dry with paper towels and rub with spices. You can use red ground pepper, cumin, paprika. Then wrap the fat in paper or a bag and put it in the freezer. In a day, the fat will be ready.

toptuha.com

• 1 liter of water;
• 2 handfuls of onion peel;
• 3 bay leaves;
• 200 g of salt;
• 2 tablespoons of sugar;
• 1 kg of fat with a layer;
• 4 peas of allspice;
• 3 cloves of garlic;
• paprika, a mixture of peppers - to taste.

Cooking

Pour water into a saucepan, add washed onion peel, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the fat in it and cover with a plate so that it drowns in the liquid.

Bring the mixture back to a boil and then simmer for another 20 minutes over low heat. Then remove the pan from the heat, cool and put in a cold place for 12 hours.

Take out the fat, dry it and rub it with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished fat in a film or bag and put it in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. Best of all, this fat is combined with black bread and mustard.