Quick salting of fat at home. How to pickle lard at home and make the perfect snack in just a day

17.10.2019

Salo is a delicious thing. It is served at the table along with black bread, using it as a hearty snack. Also, lard can be added to salads and soups, supplement them meat dishes and side dishes.

Many salt lard at home on their own, and it turns out very tasty.

Salted bacon prepared in any way can also be smoked, if conditions permit. This can be done with the help of the most elementary smokehouse.
The most elementary way of salting fat

We cut the lard into pieces the size of a fist, pre-peel the garlic at the rate of 1 clove per 1 piece of bacon and cut this garlic into rounds. We prepare spices - suneli hops, pepper, ground dill seeds or any other that you like.

Pour some seasonings, pepper and garlic on the bottom of an enameled pan. Then we take in left hand a piece of lard, in the right handful of coarse salt and rub a piece of lard with this salt over the pan. After that, we put the fat in the pan with the skin down and repeat the operation with another piece of fat, sprinkling everything with spices and garlic. Don't be sorry for the salt!

Then we tamp the fat a little in a bowl, cover it with a lid of a smaller diameter or a plate, put a small oppression on top (for example, a 3-liter jar of water) - and in warm place for 3-4 days.

After that, the fat is almost ready - it remains only to pull it out of the bowl, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste.

Dry salting

For 1 kg of fat, 2-3 heads of garlic, seasonings (coriander, ground red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt will be required.

We cut the lard into pieces 10x15 cm in size, we make deep cuts in them every 3-5 cm (up to the very skin). We stuff the lard with garlic, rub it with a mixture of seasonings, roll it in salt and put it tightly in layers in an enamel bowl, generously sprinkling each layer with salt (remember that you can’t spoil the lard with salt!). Now let's put it in a cool place - and after 5 days the fat will be ready.

Wet salting of lard with onion peel: 6 recipes

Salted lard in brine with onion skins is a very old way. So not only our grandmothers salted lard, but, perhaps, great-great-grandmothers as well. Lard is best taken with meat layers, such as brisket, as this light welding is the optimal processing for meat.

In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil the onion peel and seasonings. Then we reduce the heat, put the lard cut into pieces 10 × 15 cm in size into the brine, and cook for 1.5-2 hours. We take out the pieces, let them cool slightly and rub with a mixture of crushed garlic, salt and seasonings. Wrap in a cloth and leave for a day at room temperature, then put in the refrigerator.

Here are a few more ways to salt lard in onion skins. With this method of salting, lard tastes like smoked.

Method number 1

For 2 liters of water you will need a handful of onion peels and 3 tbsp. spoons of salt.

Boil the brine, strain, put lard (about 2 kg) into this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the fat from the brine, rub generously with garlic, black pepper, wrap in parchment paper and refrigerate for a day or two. Ready. If you've done a lot, don't worry. Such fat is stored in the freezer for a long time.

Method number 2

For 1-1.5 kg of brisket or lard, 1 small head of garlic is required. For the brine: 1 liter of water, ½ cup of coarse salt, 1 handful of onion peel (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns.

Put all the spices, along with salt and onion peel, into a saucepan and cover with water. Bring to a boil, put the fat so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in the brine for a day. After the brine has cooled, put the pan in the refrigerator.

Then remove the fat from the brine and let it lie in a plate for 15 minutes to drain the excess brine. Squeeze the garlic through a press and coat the fat with it on all sides. Remove the fat in the refrigerator for a day. Then transfer to the freezer.

Method number 3

Buy fresh fat. Make cuts to the skin, salt coarsely with coarse salt and put in a wide bowl, put oppression on top (you can also use a wide bowl of water or a saucepan).

After a day, put all the fat and salt into a saucepan, pour water one or two fingers above the fat, add all sorts of spices (whatever you like), bay leaf and be sure to have more onion peel (it is she who will subsequently give the original color, taste and smell).

All this is cooked for an hour. Then let the contents cool to room temperature. The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with an ordinary thread so that the tracing paper does not unwind, and put in the freezer. A day later, the fat is ready for use.

Method number 4 (spicy lard)

This recipe is for those who are not averse to indulging in spicy.

For the brine, you will need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels.

Bring all this to a boil, boil for 5 minutes. Then put pieces of fat in the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave overnight in brine. After that, remove the fat from the brine, let the water drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (this way it turns out tastier).

Method number 5 (spicy lard)

It will take 1 kg of fat, 400 g of salt, onion peel, ground red pepper, garlic and other spices to taste.

Prepare saline solution (per 1 liter boiled water- 400 grams of salt). Add a handful of onion peel to the solution. Soak 1 kilogram of raw fat (it can be salted in one piece or cut into small pieces) in saline for 12 hours. The fat should be covered with a solution. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more).

Let the lard cool in the brine. Grate the cooled fat with salt (not large quantity), garlic and ground red pepper. Give the fat soaked in spices - and it is ready to eat.

Salo in brine "brine"

Fat prepared in this way does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.

To salt 2 kg of fat, prepare a brine: 5 glasses of water will require 1 glass of salt. Boil the brine, cool to room temperature.

In the meantime, cut the fat into small pieces (to make it convenient to get it out) and put it loosely (!) In a 3-liter jar, adding between the layers 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic.

Fill with brine, cover loosely with a lid. We will keep it in the room for a week (it will already be ready for use), then we will take it out to the cold. Typically, such a container (3-liter jar) goes no more than 2 kg of fat. The main thing is not to put the pieces very tightly in a jar, otherwise the fat will simply “suffocate”.

Salo with garlic: 4 recipes

Method number 1

We take fresh fat with a soft skin, it is even better if it is with meat streaks. We cut it into pieces 5x10 cm in size. Generously rub with salt. Place tightly in one layer in an enamel bowl.

5-7 large cloves of garlic cut into slices (not too small). Sprinkle so that the fat is evenly processed. Sprinkle with ground black allspice (1 teaspoon is required per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of fat that we salt. We cover the dishes with a plate that fits snugly into the pan (as if under oppression). And leave alone at room temperature for about 2 days. On the second day, you can already smell it! But it's better to stay another day.

Then we take out the fat from the pan. Pieces of lard are wrapped separately in paper. We leave the garlic, which was in the pan along with the lard, with it. It is better to store pieces of fat wrapped in a canvas or plastic bag in the freezer.

Method number 2

Water is boiled with bay leaf, black peppercorns, dill and salt. Salt is taken in such quantity that placed in a solution a raw egg or the potatoes didn't sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are lowered into the cooled brine.

The product is ready for use in about a week. Before use, the fat is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours.

With this method of salting, lard retains a “fresh” taste throughout the entire storage period.

Method number 3

Fresh fat is cut into pieces of 250-350 g each and put in layers in an enameled pan, sprinkled with crushed garlic. Peas of black pepper are pressed into each bar of 6-8 pieces. Then they boil water with bay leaves and salt (there is enough salt so that a piece of raw potato thrown into it floats). After the brine has cooled down, lard is poured into it, pressed down with oppression and incubated for 10-12 days. Then the pieces are taken out, dried and stored in the cold.

Method number 4 (with garlic and spices)

This method of salting lends itself to any fat - both soft and hard.

Cut the lard into pieces the size of a palm or slightly smaller. With a sharp knife, pierce holes 1.5-2 cm deep into them and lay pieces of garlic in them (the amount depends on your love of garlic). Then you need to pierce new smaller holes and lay peppercorns in them - to your taste. Roll each piece of lard in a mixture of your favorite spices and rub this mixture well into the lard. Lay the pieces of bacon tightly on their side in a deep enameled pan.

Prepare a very cool pickle, sparing no salt, because, as we already know, the fat will take exactly as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour over the lard with warm.

When the contents of the pan have cooled completely, put the pan in the refrigerator. In a week, the fat will be ready. It should be pulled out of the brine, dried a little, wrapped in tracing paper or parchment paper and placed in the freezer.

Few housewives know how to properly pickle lard at home. And in vain: salted lard- a product that is not only tasty and satisfying, but also very useful for the human body. Although this benefit has often been questioned in the past.

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore it is important and necessary for everyone to eat fat. But just don't overdo it. Excessive consumption of absolutely any product, even the most useful, of course, can harm.

Today we will show you how to choose the right lard for salting. And cook it deliciously at home with and without spices. You will learn that salting lard at home is not difficult.

With our recipes, you can cook a traditional Ukrainian dish quickly and tasty. For starters, keep in mind that homemade salted bacon has different flavors. And they depend on a huge number of factors:

choice of salting option;
the choice of the product itself;
age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, the first thing. What you need to do is to choose the right product for salting.
How to choose a product, several useful tips.
1. The optimal size of a piece of lard for salting is from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.
2. Pay attention to the color of the fat intended for salting. The product must be white or pale pink. Yellow indicates that the product is not fresh, or was stored in wrong conditions.
3. The skin should cut well, have a light orange color and be free of bristle residues. When it is easily and effortlessly separated from the main piece, the product good quality.
4. Smell: cut a piece. The fresh product has no specific smell either outside or inside.

How to salt lard with garlic and pepper in a dry way

The name of the person who salted lard for the first time has sunk into oblivion. But the product was to the taste of many nations. Most likely, for the first time it was salted and the warriors of Rome took it with them on a long campaign.

In warm climates, salted lard did not spoil long time. It was not only possible to eat it with bread, but also to cook various hearty dishes from it. The tradition of salting pork fat has spread to all Slavic territories, the Baltic states and European countries.

You can salt the fat yourself at home. The success of the business depends on choosing the “right” core product. You need to purchase it in pairs, preferably homemade in a proven place. Frozen lard will not turn out very tasty.

The thickness of the piece is a matter of personal preference, but you should not salt pieces thinner than three to four cm.

For dry salting you will need:

pork fat 1.2 - 1.5 kg;
finely ground black pepper - 5 g;
salt, necessarily large -100 g
fresh garlic - 4-5 cloves.

How to dry-salt lard at home - a step-by-step recipe with a photo:

If there is no strong contamination on the piece intended for salting, it is not necessary to wash it. It is enough to clean the soiled areas with a knife.

Separately combine salt and pepper and mix.

Cut pork fat into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long. Roll the sliced pieces on all sides in the resulting mixture.

Put it in a clean container and mix with minced garlic. If salt and pepper remain, then add the mixture on top.

Put the container in the refrigerator on the bottom shelf.

A week later, salted pork fat with pepper and garlic is ready. A piece of black bread with salty fragrant lard is tastier than a hamburger from a fast food cafe.

Recipes for salting lard in brine at home

And now about how to salt lard in brine and spices and what is needed for this.

Attention! In order for the lard to be well and quickly salted, choose thin pieces (up to 5 cm in thickness). If salting a thick piece, then cut it into several smaller pieces.

Salting fat in brine in a cold way in a jar

This salting option is considered classic and the salting period is 3-4 days.

fat per quantity per one three-liter jar if laid in pieces tightly;
jar (3 liters);
water - 1 liter;
garlic - 4-5 cloves;
allspice and black pepper (can be ground, can be peas);
salt - 6 tablespoons;
laurel - 3 leaves;
a pinch of spices (anise, cumin, coriander, cardamom).

How to salt lard in brine in a jar - a recipe with a photo step by step:

On a note! A spice mix can be purchased at the store. Seasoning "For salting" is perfect.

Pour water into a saucepan (it is better to take a saucepan), add salt and mix thoroughly. We put the brine on the fire and stir until the salt crystals are completely dissolved in the water.

Spices (coriander, peppercorns) are crushed a little with a spoon. If bulk spices are taken, then, accordingly, they do not need to be crushed. Add all the spices except garlic to the boiling brine, mix and immediately turn off.

Peel garlic cloves, cut in half lengthwise. If you took large slices, then into several longitudinal parts. Slightly crush with a spoon. Add garlic to the cooled brine, mix.

We take a jar, put pieces of lard cut lengthwise into it.

Attention! Fat in a jar for salting should be packed tightly. At the same time, so that later there was an opportunity, if necessary, to get one or two pieces.

Pour the lard in a jar with a completely cooled brine along with spices, spices and bay leaves that have settled to the bottom.
Shake the jar, leave, without closing the lid, for 2 hours in the room.

We close the salted lard in brine with a lid, send it to the refrigerator for 5-7 days. The longer the jar of lard will stand and salt out, the more salty it will be, respectively.

Completely ready homemade lard in brine will be in a week. Then you can eat it or continue to store it in the refrigerator in this form.

If you do not like to eat wet, only lard taken out of the brine, you can do the following:

take it out of the jar, put it on a paper towel;
after drying, sprinkle a little with any spices you like (just a little). Wrap in cling film and store in the freezer. It can be kept at home in this form for more than a year.

Salo in brine - the most delicious recipe in onion peel

It turns out incredibly fragrant, strong in texture, tasty. It is salted in this way quickly: only 1 day and the dish is completely ready.

To prepare, take:

1.5 kg. fresh white bacon (preferably with layers of meat);
salt 100 grams;
1.5 liters of water;
5 garlic cloves;
3 bay leaves;
9 peas of black pepper;
4-6 peas of allspice;
onion peel (50 grams is enough).

Step-by-step recipe for salted bacon in onion peel:

Take a pot, it will be enough for 3-5 liters. Put dry husks removed from the bulbs and washed under water on the bottom of the pan. Put pieces of lard on top of the husk. Salt the product on top, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! For salting fragrant lard in a hot way, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pot with water, set to heat.

On a note! Fat in the water will float to prevent this from happening, we recommend covering it with a plate on top.

When the brine in the saucepan on the stove boils, wait 10 minutes and reduce the heat to the very minimum. Leave in hot brine for another 15-20 minutes, and then remove from the stove and leave to infuse in any cool place for a day.

After the specified time, home-cooked lard in onion brine will be ready. The product will remain to be taken out, dried, sprinkled with spices and eaten or stored in the freezer.

Hot salting of lard in a jar of garlic and spices

The product is salted in this way for 3-4 days.

For salting it is necessary to prepare following products:

0.5 kilograms fresh fat;
any spices to your liking (you can buy seasoning "For salting bacon" or make your own mixture of garlic, pepper,
bay leaf, thyme, coriander, etc.);
water - 1.2 liters;
salt - 3 tablespoons with a small slide.

How to salt lard with spices in a hot way with garlic and spices at home:

We put water on the fire, bring it to a boil, turn it off and let it cool completely to room temperature.
We clean the garlic, squeeze the cloves a little with a spoon, add to the water. Peppercorns and other spices in grains are crushed with a spoon, so they will give all their flavor to the brine. Let's put it all in the water.

Attention! If you take purchased ground spices for salting, then they will be added to the dish last. After filling with brine.

Add salt to the salting brine, mix until it is completely dissolved in water. Pour the brine into a jar (if you will salt in a jar), or leave it in a saucepan.

Cut the bacon into small pieces, approximately 12-15 cm in length. No more. Place them in the prepared brine, cover with a lid. The lard in the brine should be completely covered.

Put the container in the refrigerator or on the balcony if salting is carried out in the cool season for 3-4 days. After the specified time, delicious salted lard in spices will be ready!

It can be taken out, cut and eaten. For storage at home, it is necessary to remove it from the brine, dry it, sprinkle with a little salt mixed with seasonings and send it to the freezer.

On a note! Salo with layers of meat will taste more pleasant, and it doesn’t matter how you salt it.

It can be served as an independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as potatoes, any cereals, and even with dark chocolate.

Video: boiled lard in a bag - cooking recipes

Many housewives sooner or later think about how to salt lard at home, because lard cooked by one's own hands is a wonderful hearty snack and very useful product. In addition, the cost of self-prepared lard is several times cheaper than the price of ready-made salted lard. Salo contains fats valuable for the body, arachidonic acid, as well as vitamins A, D and E, due to which the inclusion of this product in the diet has a positive effect on health. Of course, fat should not be abused, but eating 10-30 g of fat per day is very useful. If you do not know how to salt lard at home, tips and recipes from "Culinary Eden" will come to your aid.

When choosing fresh lard remember, that a good product should have the same White color with a pinkish tint, a fresh smell and a dense elastic texture. To check the quality of fat, use sharp knife- A quality product will pierce easily with little resistance. From buying too soft fat with yellow or gray tint better to refuse. The thickness of the lard should be between 3 and 6 cm - thicker lard can be old and tough. The skin of the lard should be thin and have a yellowish or pinkish color along with the absence of bristles. You should not buy boar or wild boar lard, otherwise the resulting lard can be tough and smell bad at the same time. As you can see, it is worthwhile to approach the choice of fat with all care, since even the most competent salting will not save a bad product.

Before cooking the lard, rinse it under cold running water, scrape the skin with a knife and dry thoroughly with paper towels. In the event that you still got thick fat, it should be cut into thin layers, otherwise it will not salt. For salting, it is best to cut the lard into medium pieces about 3-5 cm wide.

Salo can be salted in three ways - dry, wet and hot (boiling). The dry salting method is the simplest and fastest - in this case, the fat is rubbed with salt and spices with the addition of garlic and put in the refrigerator for a period of 3 to 5 days. With wet and hot methods, the product is cooked in brine (in the first case, it is poured with brine, in the second case, it is boiled in brine) - these methods are more laborious, but cooked lard has a very long shelf life (up to 1 year). For the best salting fat can be used oppression. Also, do not be afraid to sprinkle the fat with a lot of salt - the product will absorb exactly as much salt as required.

Traditional spices and additives used in salting lard are garlic, ground black pepper, black peppercorns, allspice, bay leaf, cloves, cumin seeds, coriander, paprika, fenugreek, marjoram and suneli hops. Ready fat must be stored in a refrigerator or freezer in an airtight package or container so that it does not lose its taste.

Dry salting

Ingredients:
2 kg fat,
150 g salt
1 head of garlic
ground black pepper to taste.

Cooking:
Cut the fat into slices about 4-5 cm wide and make transverse cuts on it with a knife. Pour the salt into a bowl and rub the salt over the lard thoroughly on all sides. Sprinkle with black pepper and place chopped garlic in the cuts. Put the fat in a plastic bag or enameled bowl and refrigerate. Salo will be ready in 3-4 days. After that, it is necessary to clean off excess salt and pepper from the fat, place in a bag or wrap with parchment paper and store in the freezer.

Wet salting of lard in brine

Ingredients:
800 g pork fat,
3 liters of water
6-7 peas of allspice,
1 tablespoon black peppercorns,
6 garlic cloves,
4 heaping tablespoons of salt
5-7 bay leaves,
2 teaspoons ground paprika.

Cooking:
To prepare the brine, pour water into the pan and add salt, chopped peppercorns, allspice and bay leaf. Stir and bring to a boil, then remove from the stove and cool the brine to room temperature. Put the prepared bacon in a glass jar (best of all, 0.5 l) and fill it to the brim with the prepared brine. Bay leaf and pepper should be in a jar. Close the jar with a lid and place in the refrigerator. Salo will be ready in about 4 days. It must be removed from the jar and dried with paper towels. After that, grate the lard with paprika and garlic passed through a press, wrap in food foil or parchment paper and keep in the refrigerator for another 3 days.

Salting fat in a hot way

Ingredients:
1 kg fat,
1 liter of water
100 g onion peel,
80-90 g of salt,
8-10 garlic cloves,
10 peas of allspice,
6-7 black peppercorns
5 bay leaves,
2 tablespoons of sugar
ground black pepper or other spices to taste.

Cooking:
Put the onion peel, salt, allspice, black peppercorns into the pan, bay leaves and sugar. Pour in water, stir and bring to a boil. Boil for 2 minutes, then add the bacon cut into pieces. Cook for about 10 minutes, then cool, cover and refrigerate overnight. Remove the fat from the brine, dry it, rub it with garlic and ground black pepper passed through a press. Wrap the fat in foil or cling film and put in the freezer for 3-4 hours. After that, the fat is ready for use.

Fast salting method

Ingredients:
1 kg fat,
4 tablespoons of salt
7-8 garlic cloves,
a mixture of peppers to taste.

Cooking:
Grate the pieces of lard with salt, a mixture of peppers and garlic passed through a press. Place the fat in a bag or container and leave for 12 hours at room temperature, then put it in the freezer. Salo can be eaten the next day.

Salo salted in brine

Ingredients:
1 kg fat,
800 ml of water
1 glass of salt
5 garlic cloves,
5 bay leaves,
7 peas of allspice.

Cooking:
To prepare brine (saturated salt solution), it is necessary to dissolve the salt in water. To do this, it is better to add it in several stages, mixing thoroughly each time. Add spices and bring the solution to a boil. Cook for about 5 minutes, then cool to room temperature. Put small pieces of bacon in a glass jar, laying chopped garlic, pepper and bay leaf between them. The fat should not be packed too tightly. Pour brine over salo. The amount of brine should be 1-2 cm higher than the fat. Cover the jar with a lid or gauze and leave for 3-4 days at room temperature. After that, you can try the fat. If it has an unsaturated taste, it should be allowed to salt for a few more days.

Now you know how to salt lard at home in order to get high-quality delicious product to the delight of the whole family. It remains only to choose the most liked method of salting and be a little patient. Bon appetit!

In ancient times, boiled lard was considered the food of the poor, but now this product can be found even on the menu of expensive restaurants, its taste can be so exquisite when properly prepared. It turns out very tasty boiled lard, cooked different ways: in a jar, bag, with onion peel and spices.

Boiled lard - the most delicious recipe

According to this recipe, even very thin lard without meat layers can be deliciously cooked, just in this case, you will need one more additional ingredient - chicken breast. You can use absolutely any spices for the dish, focusing on the preferences of your family.

Grocery list:

2000 g of thin lard without meat layers;
400 g chicken breast without skin;
100 g carrots;
garlic, salt and spices to taste.

Recipe for cooking boiled lard step by step:

Divide a piece of bacon into plates that will be convenient to roll into a roll. Each resulting piece is well appeased with salt, spices, spread thin slices of garlic and carrot circles on top.
If the fat is without a meat layer, put plates cut from chicken breast, which is also salted.
Roll the lard plates into rolls, tie tightly with threads and boil in boiling water over low heat for about one and a half to two hours. To preserve meat and tallow juices, you can send the roll into boiling water, after hiding it in a food bag.

In onion skins

Salo boiled in onion peel is not only tasty, but also very beautiful, thanks to its golden hue. But so that the decoction used does not spoil your favorite pan, you should choose a dish that is easy to clean.

The proportions of all the necessary products for the preparation of delicious bacon:

800 g of lard with a meat layer;
1500 ml filtered water;
15-20 g of onion peel (from about 7-8 medium onions);
225 g of salt;
25-30 g of garlic;
5 medium bay leaves;
5 peas of allspice;
3 g of a mixture of peppers.

Sequence of actions:

Bring the saline solution to a boil. Thoroughly wash the onion peel, dip it into boiling water and boil for 5-7 minutes.
Cut a piece of bacon into three or four equal parts and put it into a pan with boiling husks. Boil for 10 minutes after boiling, and then soak for another quarter of an hour in brine, turning off the stove. Fat from the back, sides and abdomen is perfect for boiling, as it is softer, more tender and more pliable.
Remove the fat from the pan and cool under pressure. Chop the garlic into small cubes, break the bay leaves, crush the allspice peas back side knife.
Mix all prepared spices. Make cuts in the pieces of bacon and generously rub them with spices so that they get into the slots. Wrap each piece in foil and place in the freezer. Serve the salo by cutting it into thin slices.

Cooking technology in a bag

Since the heat treatment of the product with this method of boiling occurs without access to water, its juices remain in the fat, and the spices give their flavor to the dish in full. Depending on the thickness of the piece, the cooking time can take up to 4 hours, but the active actions of the hostess are kept to a minimum.

What is required during the cooking process:

400-500 g of fat;
30 g of garlic;
a mixture of peppers and salt or ready-made seasoning for lard;
3-4 bay leaves;
two three plastic bags or baking sleeve.

How to cook lard in a bag:

Lard is best taken in one piece, which must be washed well and dried with paper towels.
Prepare a spicy rub for fat. To do this, push the garlic cloves through a press, combine with salt and powdered spices.
With the resulting wiping, thoroughly spread a piece of lard on all sides. Additionally, you can make punctures in the fat in several places and stuff them with spices.
Put bay leaves in the bag, put lard on them, sprinkle with the remaining spices on top and tie it tightly. In order to prevent water from getting into the bag with bacon, several layers should be used, which should be placed in a baking sleeve.
Pour water into a sufficiently large saucepan, put the fat in a bag into it so that it does not touch the bottom, and put on fire. After boiling water, cook the fat for 1.5-2 hours. Then remove from the stove and leave in water until completely cooled.

Boiled lard with garlic

Garlic and lard are a classic combination found in many dishes.

For this snack option, you need to take:

500 g of fat with a meat layer;
1000 ml of drinking water;
100 ml of table vinegar;
30 g of salt;
3 bay leaves;
8 peas of allspice;
3 g black ground pepper.

Separately, prepare the garlic dressing from:

30 g of garlic;
30 g black ground pepper;
30 g of fine table salt.

Working process:

Add spices, salt and vinegar to a bowl of water. Put on fire to boil. Divide the fat shmat into three or four identical pieces, which are boiled for 45 minutes in a boiling marinade.
Remove the finished fat from the brine and cool completely. Mix the crushed garlic with salt and pepper. Coat the cooled pieces with the resulting dressing, wrap them with cling film and put in the refrigerator. The next day, the product is absolutely ready for use.

In a multicooker with spices

Boiled lard in a slow cooker, due to the peculiarities of heat treatment, turns out to be incredibly tender. The final product can hardly be called boiled, it is rather stewed lard.

Of course, spices can be purchased in a ready-made mixture or assembled independently:

500 g undercut or lard from the barrel;
70 ml brandy;
10 g of garlic;
20 g of salt;
5 g of a mixture of peppers;
5 g paprika;
5 g dried tomatoes;
4 leaves of black currant;
4 sprigs of parsley;
3 sprigs of cumin (coriander or fennel).

Process sequence:

Grate a piece of bacon with a mixture of peppers, salt, paprika and dried tomatoes. Put in a multicooker bowl and put in a cool place for at least an hour.
Next, return the multi-pan to its rightful place, pour cognac over the lard, sprinkle with chopped spicy herbs (currant, parsley, cumin). Close the lid tightly and cook for 40 minutes in the “Pilaf” or “Baking” mode.
Grate the finished and already completely cooled fat on all sides with chopped garlic.

Salo boiled in soy sauce

This recipe is also called Japanese Salo. Whether this dish was born in Japan or is it already the delights of our hostesses, but lovers of unusual combinations will like this appetizer.

For lard in soy sauce, you need to prepare:

500 g of fat;
20 ml of regular soy sauce;
120 ml dark soy sauce;
60-80 ml of rice wine;
50 g of sugar;
500 ml of water for soy marinade;
30 ml vegetable oil;
30 g of ginger root;
10 g green onion feathers.

Cooking method:

In a sufficient amount of water, boil a piece of fat first, dropping it for five minutes in boiling water. Then take out and cut into pieces three by five centimeters.
finely chopped green onion fry with chopped ginger in a small amount of vegetable oil so that the spices give it their flavor. Then pour in water, rice wine, soy sauces and add sugar. Mix well and bring to a boil.
In boiling soy marinade lay out small pieces of bacon and cook them first for five minutes over high heat, and then for another 2-2.5 hours at a minimum.

Boiled brisket with meat layers

Pork belly is perceived by most housewives only as a frying product. But if you choose right product and boil it with spices, you get a dish that is in no way inferior to expensive meat delicacies and, of course, much healthier than purchased sausages.

Brisket is ideal for boiling, in which the amount of fat and meat layers is the same or approximately equal.

For boiled brisket at home, you need to take:

800 g pork belly with meat layers;
2000 ml of water;
150 g of salt;
2-3 bay leaves;
3-5 black peppercorns;
2-3 peas of allspice.

Additionally, you will need spices for coating an already boiled product:

25-35 g of garlic passed through a garlic press;
5 g black ground pepper;
5 g red ground pepper;
5 g dry adjika or spices to taste.

Action algorithm:

Boil water with salt and spices. Dip the brisket in it and boil for 40-45 minutes. Then turn off the fire, and leave the brisket to cool in a saucepan along with water.
Remove the cooled brisket from the brine, pat dry with a paper towel and coat with a mixture of spices and minced garlic, place in a container that closes tightly and leave in the refrigerator overnight or at least for a couple of hours.

Method of cooking in a jar in the oven

Boiled bacon cooked in a jar in the oven is very tender. Even the taste and aroma of garlic after being in the oven becomes more tender, not so hot and vigorous.

For this method you will need:

1000 g of bacon with a meat slot;
30 g of salt;
5 g black ground pepper;
3-4 bay leaves;
30 g of garlic.

Cooking:

Grind the garlic with a press or the smallest grater, tear the bay leaves into small pieces. Mix all spices with salt.
Cut the fat into small pieces with sides of 3-4 cm, roll each of them in the prepared spice mixture, shaking off the excess, and put in a dry, clean glass jar. The container does not need to be filled to the top, at least 3 cm should remain to the neck.
Put a jar of lard in a cold oven, covered with an iron or glass lid. On the average temperature cook for about 40-60 minutes. Then wait until the oven and fat in it cool down completely, and you can start tasting.

Salted bacon, a traditional Ukrainian dish, has become a favorite in many countries. There is different ways salting fat at home. Basic: dry salting when only salt and spices are used; salting in brine, which is divided into the so-called wet salting - in a jar based on cold brine and hot salting- when boiled salted broth of spices is used. Salo is salted like whole pieces, and smaller or even pre-chopped in a meat grinder. Each recipe is delicious in its own way. It remains only to choose the one that is suitable for you. With our website, even a novice hostess will be able to prepare homemade salted lard. The most detailed presented here will help you with this. step by step recipes with photo.

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The last notes

If you urgently need to cook salted lard, then you will probably need this homemade, quick recipe salting. Using this method of salting, you will get an appetizing and tasty lard with garlic. You can add any hot and spicy spices as much as you like and want. Using such a quick and democratic recipe, you will have a new tasty product on the table every time.