Since it is very high in calories (calorie content is about 800 kcal \ 100 grams), the slaves were full and worked at full strength. Previously, pork fat was considered a product for the poor, meat pieces were purchased by those who could afford it. So the poor have learned to harvest it different ways: salting, aging, smoking, cooking. AT different countries are used various recipes. Salted fat is the most popular and easy way prepare it ahead of time.

The five most commonly used ingredients in recipes are:

Pork fat is quite high-calorie, with reasonable use, it is good for health. It contains arachidonic acid, which breaks down cholesterol. Salo is an excellent snack and choleretic agent. Moderate consumption of the product is an excellent medicine for the prevention of diseases of the blood vessels, heart and liver. On the this moment the product is considered a delicacy, cook it for holiday table every hostess tries. As a rule, garlic, salt, ground black pepper are used for cooking, these are the basic ingredients. But everyone has their own, individual cooking method with the addition of spices or herbs.

Few cooks know how to salt lard at home, because it is difficult. The process can always be learned to pamper yourself useful product 1-2 servings daily, eating it with rye bread to support cholesterol levels and the whole body as a whole. It is worth knowing the secret of salting in more detail.

The recipe for how to salt lard deliciously begins with the choice of components:

• High-quality lard should be bought from a trusted manufacturer or on the market.
• The fresh product is distinguished by a pure white color with a pinkish tinge and a minimum of meat streaks.
• Gray color speaks of an old product, as well as extraneous odors.
• High-quality lard smells fresh, gives off a slight sweetness, has a soft thin skin.

For salting, it is better to take a thin product up to 5 cm thick, the surface of which is not leveled after pressing with a finger. You can’t take pieces from the carcass of a boar or wild boar - not only is the fat tasteless and tough, it also acquires after processing bad smell urine. You can determine the origin by setting fire to a small piece - the smell will appear immediately. Pork roasted on straw will be an ideal semi-finished product for salting. Before salting, it is washed, dirt is removed with a metal brush.

You can salt the product in different ways: dry, wet (in brine, brine), hot or express method. Auxiliary options are considered in onion peel, in salt in a jar, go for subsequent smoking. Each of them has its own characteristics, which will be disclosed below. It is impossible to say for sure how many days the product is salted - you can keep it for 2-3 days, or you can up to a month, as they did in the old days.

Pork fat ... It is hardly possible not to love it - most likely, you just never had a chance to try real delicious home-salted lard. This fat simply melts in your mouth, it is generously flavored with pepper and fragrant garlic, it is tender and at the same time very piquant.

It must be said that scientists around the world have been interested in the phenomenon for quite a long time. lard. After all, at first glance it seems that there is a breathtakingly high amount of cholesterol in fat - still, because it is one hundred percent fat of animal origin.

But everything is not so simple - fat is very useful, but there is no harm from it (unless you can’t get too carried away with a high-calorie product). The whole secret turned out to be in arachidonic acid. It is this acid that is very actively involved in cholesterol metabolism, affects hormonal and cellular activity. And, it should be noted that such acid is found only in fat, and nowhere else. As for the cholesterol contained in this high-calorie product, it does not remain on the walls of blood vessels at all - it belongs to the so-called “good” type of cholesterol.

You need to pay attention to the calorie content of fat. One hundred grams of this wonderful product contains as much as 770 kcal. The calorie content of fat refers to the "long calorie content", that is, the energy after eating this dish is enough for a long time. So fat will come in very handy for a hero-lover, a person who is fond of sports and a tourist, as well as all those who work in hard physical work. In general, if you are too busy to eat normally, but there is still a lot of work ahead, then do not spend money on quick snacks, Snickers and other unhealthy pleasures. It is better to cook a couple of sandwiches with homemade lard at home. It's fast, it's delicious, and how much healthier than a bun, there's no need to say.

How much to salt lard in a dry way

After preparing the components, it remains to figure out how much to salt the fat. cold way or, as it is also called, dry, suggests that the product, rubbed with seasonings, salt and garlic, is wrapped in a film for 6-8 hours at room conditions, and then removed for 2 days in the refrigerator. Wet or hot methods slow down the process - at first, salting goes on for 3 days at room temperature, and then the meat needs to be salted for another 3 weeks on the shelf of the refrigerator or cellar.

How to choose lard for salting

In fact, there is nothing difficult in choosing a great lard that is perfect for our purposes. Firstly, it should not be sinewy, and secondly, it should be completely uniform in appearance. That is, when buying, you should see a solid mass that has a white-pink color. Fat may have one or two streaks of meat, the skin is also required. It also happens that the manufacturer often changes the diet of the pig, and thereby achieves that the fat has a large "striping". But this is not an indicator of quality at all. Such fat is much more suitable for smoking, but not for salting. When salting, such fat turns out to be too tough, but this, of course, is not for everybody.

Another one distinguishing feature good and high-quality fat - a sharply sharpened knife should easily enter it to the very skin. But if the knife “slows down” and enters in small jerks, then it’s better not to buy such fat - it has a lot of veins that will interfere with enjoying the perfect taste.

How to pickle homemade lard with garlic correctly

As for fat, it has the same excellent quality as red fish, which includes trout and salmon, salmon and sockeye salmon. That is, when salting, fat simply cannot be spoiled. That is, the fat will take in exactly as much salt as it can. It is also very good that this concept is fully consistent with the concept of "as much as you need." Maybe that's why salted lard is so popular - after all, it costs nothing to cook it.

Fat can be taken and salted in one piece, but still, if the layer of fat is more than five centimeters wide, then it is better to cut it, otherwise it will be extremely difficult to salt. As for the thickness of the reservoir, it should be about 5, maximum - 6 centimeters. If there is a lot of fat, then you can not cut it, but keep in mind that it will be salted for quite some time. Yes, and the storage method will be a little different - it will need to be kept in a cool place in in large numbers salt, and when necessary, cut off a piece and scrape off all excess salt.

If you really like the smell of garlic combined with the taste of lard, then do not be lazy to clean a lot of small cloves and stuff them with lard quite generously. This requires a narrow, but very sharp knife. You will need to make an incision, and put garlic in the resulting groove. Such lard turns out to be unusually tasty and fragrant, but it is stored much less than lard with salt and spices. You can increase the shelf life of fat only if you keep it in the freezer. I must say that this method does not differ in the quality and taste of fat.

The first day the fat should be only at room temperature. As for the second and subsequent days, after that the lard is transferred to a cool place, but in no case in the cold, otherwise there will be no salting, and the lard will simply freeze. The refrigerator is great for continuing the salting. After three or five days of salting, lard can already be eaten. It is perfectly preserved in the refrigerator if it is cleaned of salt and wrapped in paper or parchment, but this does not apply to lard with garlic.

In fact, almost every housewife has her own recipe for salting lard, and this is just one of them. In general, lard can be salted both in brine, the so-called wet method, and in a hot way - that is, the beginning of the lard must be lowered into hot water, and only after that stuffed with spices. Some salting of fat is even combined with its partial smoking. So you can find a recipe for salting lard, which you will surely like.

Spices for salting fat

Experienced chefs recognize that spices for salting lard are very important, because they give the finished dish a unique taste and aroma. Here are some win-win options for seasoning mixes for pickling:

• black, red and allspice ground peppers, coriander, bay leaf, dried paprika, fenugreek;
• thyme, cumin, red, allspice and black peppers, bay leaf;
• dried garlic, cumin, paprika, coriander;
• coriander, cumin, basil, thyme;
• suneli hops, dry dill;
• ginger, chili;
• chili, coriander, dry adjika, ucho-suneli, basil, dill seeds, shamballa, Svan salt.

Recipe for salting lard

It will be useful for any culinary specialist to learn how lard is salted at home. Better choose for yourself step by step recipe or a recipe with a photo to accurately calculate the proportions of salt, spices and meat. It remains only to properly marinate or soak the semi-finished product, wait due time and eat or smoke for later consumption. Traditional salting options are the use of brine, garlic, hot marinade, or dry seasonings. The recipes below will tell you how to cook a delicious dish.

• Cooking time: 3 days.
• Servings: 40 persons.
• Calorie content of the dish: 810 kcal.
• Purpose: for a snack.
• Cuisine: Russian.

It is possible to dry-salt the lard, which lasts much faster than using brine or brine. The resulting product will have a richer taste, but before use it will have to be cleaned of salt lumps. It is better to freeze it for storage in parchment so that the salt crumbles during storage and continues to add salt to the meat.

Ingredients:

• fat - 2 kg;
• a mixture of spices - a package;
• black pepper - 10 g;
• sugar - 10 g;
• garlic - head;
• salt - 2 cups.

Cooking method: Grind the garlic, mix with pepper, seasonings, sugar and salt, grate the pieces of bacon with a mass. Put a layer of salt, pieces of lard on the bottom of the jar, close the lid for 3 days. Salt in the refrigerator.

• Cooking time: 3 days.
• Servings: 20 persons.
• Calorie content of the dish: 813 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

How to cook salted lard at home, the following recipe will help you figure it out. The brine involves the use of a simple rock salt with traditional spices - black and allspice, bay leaf and garlic. For salting, it is better to take undercuts, which perfectly absorbs all the aromas of spices and seasonings. The resulting product will have a rich smell and delicate taste.

Ingredients:

• lard - 1 kg;
• water - liter; salt - 130 g;
• garlic - 6 cloves; bay leaf - 5 pcs.;
• black pepper - 7 peas;
• allspice - 4 peas.

Cooking method: Dissolve salt in water, boil, cool. Cut the bacon into pieces, make cuts, lay flat garlic cloves inside. Laurel leaves break, sprinkle on top. Put the bacon on the bottom of the container for brining, add peppercorns, pour brine. Put under oppression for a day at room temperature, then salt for 2 days in the refrigerator.

• Cooking time: 3 days.
• Servings: 20 persons.
• Calorie content of the dish: 812 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

It will be useful for culinary specialists to learn how deliciously salt lard with a layer. This recipe will help you understand how to do it right, so that you get a delicious aromatic product, which is characterized by high calorie content and usefulness due to the content fatty acids. A serving size of 20-30 g daily will help maintain health, maintain cholesterol levels and give the body the right vitamins. The homemade recipe suggests that preparing the dish is simple.

Ingredients:

• fresh fat- 1 kg;
• garlic - head;
• coarse salt - 100 g;
• spices - package.

Cooking method: Cut the garlic into slices, arrange into cuts on the surface of the semi-finished product. Grate each piece with spices and salt, put on a layer of salt in the pan with the skin down. Sprinkle with spices, cover with a cloth towel. Salt in the room for 2 days, and another 1 day in the cold.

• Cooking time: 1.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 819 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It will take quite a bit of time to salt the lard with garlic in a jar, because hot brine will be used. After a long exposure, the finished salty product can be immediately stored in the freezer, in order to then take out the frozen pieces and cut them into thin slices. They melt in your mouth, have a rich taste and a specific pleasant aroma.

Ingredients:

• fat - 1.15 kg;
• coarse salt - a handful;
• garlic - 4 cloves;
• bay leaf - 4 pcs.;
• allspice - 4 peas;
• hot pepper - 4 peas;
• red ground pepper - a pinch;
• cumin - a pinch.

Cooking method: Cut the bacon into long pieces, stuff with garlic cloves. Roll in a mixture of ground spices, put in jars. Put the jars in a large basin, pour water into it up to the shoulders of the jars. To prevent the banks from floating, press them down with a load. Boil over low heat for 1.5 hours. Cool, wrap the pieces with parchment, put in the freezer for storage.

• Cooking time: 2.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 811 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

If there is no time for cooking, then it will help out quick salting lard at home. The prepared lightly salted product will not differ in saturation of taste, but it will still turn out to be appetizing and tasty, suitable for quick serving to guests or decorating borscht, any other soup. Iodized salt is not suitable for cooking, so it’s good to take ordinary rock salt.

Ingredients:

• fat - 1 kg;
• fine salt - 100 g;
• a mixture of peppers - 10 g;
• turmeric - 5 g;
• garlic - 2 cloves.

Cooking method: Cut a piece into long strips, rub with a mixture of spices, put in a plastic bag. Salt for 2 hours at room temperature, remove spices, rub with grated garlic. Refrigerate for half an hour.

• Preparation time: 10 days.
• Servings: 40 persons.
• Calorie content of the dish: 816 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

The recipe for salting bacon with garlic will help you learn how to cook a spicy fragrant dish. For him, you should not feel sorry for garlic heads and salt, because the product absorbs exactly the amount that is needed, and does not take too much. It is delicious to eat cooked bacon with hot pickle, have a snack for an afternoon snack or before a late dinner. Useful properties will remain even after freezing.

Ingredients:

• fat - 2 kg;
• garlic - head;
• black peppercorns - 10 g;
• coarse salt - a glass.

Cooking method:

Cut the bacon into pieces, rub with a mixture of crushed garlic, ground pepper and salt. Sprinkle the bottom of an enameled or ceramic pot with salt, lay out the remaining spices, lay the bacon. Top with salt, close the lid, salt for 10 days on the shelf of the refrigerator.

• Cooking time: 2 days.
• Servings: 20 persons.
• Calorie content of the dish: 820 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

Spicy lovers will like the taste of lard with adjika. The process involves the use of ready-made store-bought adjika, which is better to take the spiciest, but you can coat the lard with a homemade preparation with a burning taste, cooked on your own. In any case, you get a scalding dish that will literally “burn” in your mouth. Gourmets will appreciate it.

Ingredients:

• fat - 1 kg;
• garlic - 5 cloves;
• adjika — a glass;
• bay leaf - 3 pcs.;
• salt - 100 g.

Cooking method: Cut the bacon into cubes, stuff with garlic slices, coat with adjika, sprinkle with salt. Put on the bottom of the pan, sprinkle with ground bay leaf, the remaining garlic. Salt for 2 days in a warm room, wrap with foil, store in the freezer.

How to pickle lard at home

Compound:

• 2 kilograms of fat;
• Red and black pepper (optional)
• 150 grams of salt;
• 1 head of garlic;

How to pickle lard in salt:

Cut a piece of bacon with meat into cubes no more than five centimeters wide. Make small cross cuts on each block. Mix red and black in a separate bowl spicy pepper. In a separate container in which you will salt the lard, pour out the entire amount of salt indicated in the recipe.

Put the lard in this container and rub it thoroughly with salt on all sides, also coat the lard in the cuts. Sprinkle the top of the lard with a mixture of peppers. Peel the garlic and cut into thin slices. Put garlic cut into slices into cuts of fat.

Place the fat in the prepared plastic bag, pour all the rest of the salt here. Place the bag in the refrigerator for about 3 or 4 hours, during which time it should be completely salted. Get our bacon out of the refrigerator, for its further storage, peel off or slightly wash off excess salt from the lard, wrap it tightly in a cloth, place it in a bag and put it in the freezer for storage.

Cooking time: 2 days. Servings: 40 persons. Calorie content of the dish: 817 kcal. Purpose: for a snack. Cuisine: Russian. Difficulty of preparation: medium.

Salting lard for smoking suggests that a mixture of spices will be used. It is better to lay it in specially made slots over the entire surface so that the product is evenly saturated with aromas and acquires a pleasant smell and taste. The recipe allows you to reduce the cooking time to a day, but it is better to withstand the prescribed 2 days in order to then smoke the bacon in a cold way.

Ingredients:

• lard - 2 kg;
• spices - a package;
• garlic - head;
• salt - a glass.

Cooking method: Cut the bacon into pieces. Make cuts on the surface, place the crushed garlic inside. Grate the pieces with a mixture of spices, salt, put on the bottom of a glass pan on top of parchment or foil. Cover, salt for 2 days.

• Preparation time: 2.5 days.
• Servings: 20 persons.
• Calorie content of the dish: 818 kcal.
• Purpose: for a snack. Cuisine: Russian.
• Difficulty of preparation: medium.

Experienced home cooks suggest salting lard in a hot way, which is distinguished by a moderately smoked salty taste and attractive aroma. It is delicious to eat just like that with bread, but you can also serve it with boiled potatoes in their skins, hearty thick soups, buckwheat porridge with meat. The appetizer is spicy with chili, and salting is carried out using onion peel. The recipe will teach you how to cook the perfect meat.

Ingredients:

• fresh fat - 1.25 kg;
• garlic - head;
• water - liter; salt - 100 g;
• onion peel - a handful;
• bay leaf - 2 pcs.;
• black pepper - 7 peas;
• allspice - 7 peas;
• hot red pepper - 1 pod;
• a mixture of spices - a package.

Cooking method: Make a brine from the husks, filled with water and spices. Boil for 2 minutes, send the bacon cut into pieces there. After 10 minutes of cooking, cool, close the lid, keep on the shelf of the refrigerator for a day. Dry from the brine, rub each piece with spices mixed with crushed garlic, cover with cling film. Salt overnight in the refrigerator, and then 3 hours in the freezer.

How to pickle lard with garlic - a step by step recipe

Compound:

• 1.5 kilograms of fat;
• 3 heads of garlic;
• 4 tablespoons ground black pepper;
• 6 tablespoons coarse salt.

How to salt lard in salt:

In salting fat, the most important thing is to get a good finished product. Salt for salting should be pinkish or white color, quickly pierce with a fork or the tip of a sharpened knife. And if suddenly the knife pierced the fat with difficulty, then it is not suitable for salting, because it is very hard and sinewy.

And now we salt the lard, the recipe of which is not at all complicated. Peel the garlic and cut into medium slices. Cut the selected piece of lard into layers no more than six centimeters thick. Make cuts in each piece of bacon and put garlic in them, previously cut into plates.

Separately, mix black pepper, ground with salt, if desired, you can add a little ground red pepper. Grate each piece of bacon in the prepared mixture on all sides. Put the salted lard in the prepared enamelware. If you still have peeled garlic, then to give a pleasant aroma to the lard, you need to cut it very finely or simply pass it through a press and evenly distribute it between the pieces of lard.

Cover the lard with a lid or put a flat plate on top. Place the fat under oppression, for this you can use a glass jar or a bottle of water. Salt the fat at room temperature for the first day, and then you can put it in the cold. The lard will be fully cooked after three or four days of salting, place it in the refrigerator for storage.

How to pickle lard in brine

Compound:

• 1.5 liters of water
• 1.5 - 2 kilograms of fat;
• 7 tablespoons of salt;
• 1 head of garlic;
• 3 pieces of bay leaf;
• Seasoning for fat;
• 1 tablespoon black peppercorns.

We wash the fresh fat, peel the skin with a sharp knife. Cut the lard into rectangular pieces and put in a colander. Boil water in a small saucepan and add pepper, salt and bay leaf to it. Continue to boil the brine for seven minutes and cool to room temperature.

To the prepared tray or suitable a clean pan lay out pieces of bacon, pour cooked brine with chopped garlic and spices on top. Cover with a plate of small diameter on top, and then place oppression. It can be a jar of blanks or ordinary water, cover the entire structure with a towel.

Leave the pan with bacon for a day at room temperature. Pull the pieces of bacon out of the brine, transfer to a clean three-liter jar and refill with the remaining brine. Cover the neck with a napkin or gauze and place in the refrigerator for three days so that it can be salted. Take out the jar, pull out the salted pieces of fat from it and dry it a little with a paper towel. If desired, grate each piece of lard with any spices to taste, put in food bags and place in the refrigerator for storage.

How delicious to pickle lard

Compound:

• 450 grams of fat;
• 1 head of garlic;
• 1 glass of salt;
• 2 tablespoons ground paprika;
• a mixture of dry herbs (garlic, onion, parsley, dill);
• 2 tablespoons spice mixture;
• 3 bay leaves.

How to salt lard:

Cut fresh lard into medium pieces of longitudinal size and sprinkle with salt on all sides. Transfer the bacon to a bag and leave to salt out for a day. Rinse the salted lard a little from excess salt on the second day, blot with paper towels or napkins.

Peel the garlic from the husk and grind thoroughly in a mortar. Pour into a separate plate all the necessary spices (allspice, turmeric, powder nutmeg, red or black pepper, coriander). Wipe each piece of bacon in chopped garlic and roll on all sides in prepared spices.

Put the mixture of dry herbs in a separate plate. Roll the pieces of bacon again in garlic, and then roll in dried herbs. Roll a couple of pieces of bacon in ground paprika. Wrap pieces of bacon with spices in cling film, place in the refrigerator for a day so that it can soak in dry herbs and spices. Salo can be eaten the next day.

How to salt lard in adjika

Compound:

• kilogram of ordinary fat;
• 6 garlic cloves;
• common salt;
• dry adjika (or seasoning for pickles);
• bay leaf;
• pepper mixture.

How to salt lard in adjika:

Rinse the fat a little, scrape off the blood and dirt from the skin. Cut the fat into squares no larger than five centimeters in size and roll on all sides in salt. And now we salt the lard at home, take a deep enameled pan or bowl, and put a layer of salt on the bottom. Put the cut lard skin side down on top.

Salt liberally on top of the fat and evenly distribute the pre-peeled and finely chopped garlic. Grate the bay leaf with your hands and lay it between the pieces of lard. Cover the container with a lid and leave at room temperature for about three or four hours.

The liquid that stands out during salting the fat does not need to be drained. After a few hours, wash off excess salt and garlic from the fat and remove the chopped bay leaves. Blot excess moisture on pieces of fat with napkins or paper towels. Grate slices of lard with dry adjika and a mixture of peppers. Wrap each piece in prepared food foil and refrigerate. For longer storage place in the freezer.

• Preparation time: 1 week.
• Servings: 40 persons.
• Calorie content of the dish: 815 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

The recipe in Ukrainian suggests that lard in cold brine will be cooked from a week to a month. The resulting product is stored for up to six months in the freezer, from where it is taken out as needed and cut into thin strips. It is most delicious to eat it with rye bread and borscht, cabbage soup with garlic donuts. Utility meat product invaluable - warms and saturates the body in winter.

Ingredients:

lard - 2 kg; water - 1 l; bay leaf - 4 pcs.; salt - a glass; garlic - head; black pepper - 5 peas.

Cooking method: Prepare the brine: pour water into a saucepan, add salt, boil, cool. Cut the bacon into small pieces, grate with chopped garlic. Place the pieces in a jar or other dish without tamping, shift with bay leaf and black peppercorns. Cover with a lid, marinate for 3 days in a room. Salt, keep in the refrigerator. After a week, when the meat is salted, put in storage in the freezer for the winter.

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 the lard is tastier 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 famous joke: “What is it to try? 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 home recipe So:

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 ground black 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 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 sharper taste of smoked meats, when cooking lard in onion peel, 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 fat 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 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 masher to mash the spice mixture with the salt, garlic and olive oil to a pasty state. Other seasonings that go according to the recipe can be used as a topping.
4. At whole piece separate the meat layer from the 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 the net three liter cans sprinkle with three tablespoons of a mixture of salt and pepper, then sprigs of herbs and garlic. 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 delicious! 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 for primary processing 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, put 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 for short period otherwise it will be ruined.

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.

Salt the fat yourself at home different ways and recipes. And since it is correct to pickle fats at home, you do not need specific and expensive ingredients. The main component is, of course, lard, as well as salt and spices. Naturally, salt and spices are available in every kitchen, but lard must be chosen correctly. How to pickle lard at home? See below for many recipes for salting lard.

Salo needs to be salted fresh, preferably steamed. Meat products considered to be paired within 4 hours after slaughter. It is recommended to take lard with layers, but this depends mainly on the wishes of the hostess and household members. The thickness of the shmat should be approximately 3 cm. And also the consistency should be homogeneous, that is, not hardened, and not particularly loose.

Recipes

A simple recipe for how to properly pickle lard at home.

• You will need: garlic, salt and a plastic bag.

Cut the salo into pieces that can fit in a bag and on a plate. Place the shmat on a cutting board, skin side down. Make a few small cuts. The incisions should be so deep that 0.5-1 cm is left to the skin. Cut several cloves of garlic lengthwise into halves. Place the garlic in the slits and sprinkle over the whole shmat large quantity salt. Now put the pieces in the bag. This should be done with the skin down, stacking one on top of the other. Sprinkle each layer with additional salt. Now wrap the bag and let it soak. Salting lasts about three days at room temperature. First 50 hours in the position as described, and then the package should be turned over.

Further, in order to salt the fat correctly, it should be placed in the refrigerator, creating a temperature of about 10º C in it. Leave for another three days - until fully cooked. Now extract the package and make sure the product is ready. The main sign of salting fat is the darkening of the veins. That is, previously pink veins acquire a grayish color. If this does not happen, you need to add salt and leave for a while. Before eating, clean the fat from excess salt and cut into small pieces. Here you have a delicious salty bacon cooked at home and no worse than the store one !!

How to salt lard for smoking

Highly good recipe how to salt lard for smoking, and prepare it before smoking.

Would need:

• salt,
• Bay leaf,
• garlic,
• cloves Pepper,
• water,
• salo.

Some gourmets prefer salted bacon, smoked. But for proper smoking, lard must first be salted. How to do this, consider below.

First you need to cook a brine for fat. To do this, pour water into a saucepan and bring to a boil. Then add 150 grams of salt, three bay leaves, two cloves, garlic and pepper to taste. Boil for 15 minutes on low heat, covered. Cool the prepared saline brine to room temperature.
Put the lard in a saucepan, pour over the brine and close the lid. Cover the pan with a thick cloth and place in a dark and cool place. The lard in the pan should be turned over every day so that it is better saturated with brine. This process will last for 18 days. After that, the fat must be removed and washed with running water.

Now you need to get rid of the excess brine soaked in shmatki. To do this, you can put pieces under the load. And you can wrap and tighten tightly with a strong, natural thread. In this position, leave the fat for 1.5-2 days, after which you can start smoking. Having smoked the fat to the state you need, you can grate it with ground pepper. This will give it a spicy taste. Warm shmats should be rubbed, but consumed slightly frozen.

Salo with garlic

Many people love lard and an hour, but few people know how to pickle lard with garlic. This will be our next simple recipe with you.
Would need:

• garlic paste,
• Bay leaf,
• pepper,
• salo,
• pot,
• salt.

Pass the garlic through a garlic press. Add pepper, ground and peas and salt to the resulting gruel.

Cut the salo into pieces the size of which is suitable for the container. Place skin side down on a cutting board. On the pieces, make small cuts a little not reaching the skin. Coat each piece with the garlic mixture and place skin side down in a container. On top of each piece, you can put one bay leaf. Now pick up the lid that will be included in the container with lard. Put the lid on and place a weight on it. Leave for a day at room temperature, and then put in a cool place. After two days, the delicious salty bacon with garlic is ready to eat.

Salo in Ukrainian

Recipe for delicious lard in Ukrainian.

You will need:

• container,
• salo,
• salt,
• spices.

Ukraine is the so-called "homeland" of salted lard. In Ukraine, as well as in Russia, there are several ways to salt delicious lard. I will tell you the most popular.
Cut the lard into pieces about 20-25 cm in size and stuff with chopped garlic in the previously made cuts. Then red and black pepper are mixed with salt and chopped bay leaves. The resulting mixture is rubbed with each piece of fat. Then take the container, you can use the parcel box lined with parchment. Put the pieces in a container and close the lid tightly. For two days, the fat should stand on the floor, and then moved to the freezer. Such fat is usually eaten frozen. We can also tell you, delicious and fast!

Salo in onion peel

Few people know, but lard in onion skins is a very tasty and gourmet dish that everyone should try.

You will need:

• pot,
• onion peel,
• salt,
• salo,
• spices.

We learn the recipe for salting lard in onion peel. Pour onion skins and salt into a tall saucepan. We fill cold water and bring to a boil. When the water boils, add the bay leaf and peppercorns. After boiling the spices for a minute, we send chopped bacon to the pan. Shmats should be buried in brine. Cook over low heat for 10-15 minutes. Now we leave the brew for a day so that the fat is saturated with brine. After a day, we remove the fat from the brine and spread it on a dry surface so that all the liquid is glassed. While the water is running, prepare the garlic. That is, we grind it with a knife or garlic press and insist in a warm place for a minute. Then we rub the fat with garlic and send it to freeze.

Salo in the bank

A very old and everyone loves the recipe for lard in a jar at home, salting is very simple and it turns out deliciously delicious.

You will need:

• chilled jar,
• boiled water,
• garlic, pepper, bay leaf,
• salt.

In order to salt the fat in a jar, you need to put a three-liter jar in the refrigerator for a day. Cut the fat into pieces that can pass through the neck of the jar. Now prepare the brine. Pour water into a saucepan, boil and cool it to room temperature. Add garlic mass, pepper and salt to the cooled water. Put the fat in a jar not very tightly and fill it with brine. Now send the jar to a cool place for 3-4 days. Before use, it is necessary to remove the pieces and leave for 15 minutes in order to get rid of excess liquid. That's all the delicious salted lard in a jar is ready!

Salo in brine

Well, the recipe for lard in brine is not for everyone, although its taste is not ordinary, but it is still quite tasty. Worth a try!

Would need:

• bucket,
• spices (garlic, peppercorns),
• salo,
• water,
• salt.

To begin with, we prepare a brine for lard, here is his recipe. Pour water into a saucepan and add salt. Bring to 100 degrees and boil for 10-15 minutes. Then cool, and while it cools, prepare the dressing. Garlic is peeled and mixed with pepper. Then it is added to the cooled brine and allowed to brew for an hour.

At this time, you need to prepare a container, you can use an enameled bucket or a glass jar. Pieces of chopped bacon are placed in a bucket and poured with cold brine. Shmats must be buried in liquid. Cover the bucket with a thick cloth or gauze folded in several layers. Wrap the fabric around the top with a thread so that it does not move out and does not get wet. Now send the bucket to the bottom shelf of the refrigerator and wait 2 weeks. After the salting period has expired, you can try by first draining the brine that you prepared for the fat.

Salting secrets

Little secrets of salting fat

When salting lard at home, little tricks can be used and that will simplify the process or give a unique taste. I will tell you about them now.

1. Black peppercorns will give more flavor if ground just before use.
2. Also, various spices will give the fat a richer taste, if you first knead them. You can simply rub it in your hands or hold it between two spoons.
3. Fat absorbs as much salt as it needs and not a gram more. Therefore, do not spare salt, you won’t be able to oversalt, but undersalting is easy.
4. Salting by any of the above methods is recommended in cold conditions. That is, at a temperature of + 10º - + 18º C, it can be lower.
5. Immediately after salting, check the fat for salt. This is necessary so that it does not have time to deteriorate in case of undersalting.
6. Prepare the brine, should be immediately before salting. The fact is that water after boiling acquires special properties: it becomes softer, loses harmful microbes, and so on. If left boiled water on the long time in normal conditions, beneficial features will be lost.
7. For smoking lard, it is recommended to use alder or apple wood. So you can give the fat a unique taste. It is also important to smoke on moderate heat without overheating.

Video how to pickle lard

AT Eastern Europe fat is very popular. At the mere mention of this appetizer, the sophisticated imagination quite vividly presents a picture: fragrant bacon with a slice of rye bread and pickles. It is difficult to refuse such a delicacy, especially in the cold season.

We have collected several useful tips and recipes that will help you prepare the perfect bacon and delight your home with a delicious snack.

How to choose fat

The guarantee of delicious salted lard is the right product. We advise you to give this process maximum attention and spare no time. Alas, not everyone has a good store near their home where you can buy quality products. Go to the market or farm shop for the right lard. You will most likely find the perfect product there.

When choosing fat, pay attention to its color. He is in without fail should be uniform. As for shades, good lard is usually white or pinkish. Examine the skin carefully. The skin of the correct fat should be thin, smooth, without bristles. Ideally, it will also have the veterinarian's stamp on it. If you don't find it, feel free to ask the farmer for details about his product.

The smell of fat is important. If the product is fresh and of high quality, then its smell will be subtle and sweetish-milky. The specific aroma suggests that the farmer got the fat on the counter from a boar. The smell, unfortunately, you are unlikely to be able to remove with spices, so think carefully before buying it.

If the farmer permits, then try to pierce the fat with a knife, fork or match. It should pierce easily or with little resistance. These are indicators of a quality product.

How to salt lard

To make the lard much tastier, we suggest salting it. Each housewife has her own signature recipe, and they are all great. Try, experiment and look for your favorite combinations that will melt your heart.

How to salt lard? Rinse the product under running water, dry thoroughly with paper towels. Then decide on additional ingredients. Salo goes well with salt, garlic, bay leaves, cumin, dill seeds and onion peel.

As for salt, don't be afraid to overdo it. Lard is distinguished by its cool ability to absorb exactly as much salt as it needs.

cool recipes

We offer some cool recipes that will help you pickle the perfect lard.

Important: if you are going to store fat for a while, then be sure to send it to the refrigerator.

Salo with garlic

Salo with garlic is a versatile snack. She will be loved by everyone.

Ingredients:

• Salo 1 kg
• Salt 200 g
• Ground black pepper 20 g
• Garlic 1/2 head

Cooking method:

1. Cut the salo into slices 4-5 centimeters wide.
2. Make cross cuts in each slice.
3. Pour salt into a bowl. Put the lard in it and roll it well on both sides.
4. Sprinkle with pepper. Roll the fat again.
5. Peel the garlic and cut into small pieces. Stuff them with fat.
6. Transfer the lard to a container and refrigerate it for 3-4 days.

Salo in brine

Salo in brine will appeal to true connoisseurs of delicate taste. It will take a little more time to prepare such a snack, but it's worth it.

Ingredients:

• Salo 2 kg
• Water 5 glasses
• Salt 200 g
• Garlic 1 head
• Bay leaf 4 pcs.
• Black peppercorns taste
• Spices to taste

Cooking method:

1. Cut the lard into pieces 5 centimeters thick.
2. Start preparing the brine. Pour 5 cups of water into a saucepan. Salt. Put on fire and bring to a boil. Then take the pot off the heat and let it cool.
3. Cut the garlic into small pieces and rub the fat with it.
4. bay leaves rinse and dry.
5. Transfer the lard to a jar, alternating with bay leaves and black pepper.
6. Pour the brine into the jar. Cover with a lid, but not completely so that the fat breathes.
7. Leave at room temperature for 3 days.
8. Then tightly close the lid and send the fat to the refrigerator for 3-5 days.
9. After that, remove the lard from the jar, wipe with paper towels and rub with spices. Wrap the fat in paper or a bag and put it in the freezer. Salo will be ready the next day.