How delicious to pickle pork fat. How to salt lard: homemade recipes

17.10.2019

To make this picture come true, you need to buy the right fat or pickle it at home. There are many ways, it is difficult to find your own, which you will like immediately and unconditionally. Try it and you will definitely get it.

The easiest way is, let's say, "grandmother's". According to the "grandmother's recommendations", for salting 15 kg of fat, you need 1 kg of salt (that's how much salt was used before!). Just remember that it is suitable for lard without layers of meat.

The easiest recipe for salting lard at home

Cut the bacon with the skin into long sticks. Make transverse cuts every 8-10 cm. Rub the salmon on all sides with salt. Lay tightly so that there are no voids in an enamel bowl. Sprinkle again with salt. Place a wooden circle on top, and a weight on it.

Such an amount of fat requires periodically shifting the bottom row up, and the top one, respectively, down. You need to do this every 5 days.

After 20 days, the fat is ready. You can store it wrapped in a clean cloth and hanging in a cool place (cellar) for up to two months. For longer storage, spread out in bags - in the freezer.

How to pickle lard with spices at home

Having slightly improved the “grandmother's recipe”, namely, by adding spices, we get the most delicate and delicious bacon to the table. This method is good for lard with a layer.

Salt Salt Ingredients:

fat - 2 kg
salt - 150 grams
black and red pepper - to your taste
garlic - 1 head

Preparing salty homemade lard

Cut the meat into strips 4-5 cm wide.

Make cross cuts on it.

Mix black and red peppers in a bowl.

Pour all the salt into the container.

Putting the fat in this container, rub it well with salt on all sides. Sprinkle the top with the pepper mixture.

Sprinkle the top with the pepper mixture.

Place slices of peeled garlic into the slits.

Transfer the fat to plastic bag, pour the rest of the salt here.

Put the package in the refrigerator. The fat will be salted in 3-4 days. After that, it can be removed from the refrigerator to make the last necessary manipulation:

to store lard, scrape off or rinse off excess salt, wrap in a cloth, then in a bag and freezer.

ON A NOTE

The main thing in the salting process is to choose the right fat. It should be soft, with a soft skin (it is desirable that it be tarred with straw, which, of course, is rare these days). Do not take thin fat, good - from 6 centimeters and above.

Although ... both the method of salting and the choice of fat, or rather the part of the carcass from where it is cut, each has its own. Someone likes clean, without meat, someone thinner, someone fat and without meat.

The salting process is simple, and most importantly, do not spoil the fat with salt. It will take what it takes. And this “necessary” is just right for our taste.

Spices. Here, too, everyone has their favorite and most used: from just salt to finely chopped greens. Garlic is also used to taste, not everyone likes it.

In general, all salting methods can be divided into dry and in brine. Above was the recipe for dry salting.

How to pickle lard at home in brine

One of the recipes when lard (and the skin) turns out to be very soft and fragrant. By varying the amount of spices and their composition, you can get a different taste.

Ingredients for lard in brine:

fat - 2 kg
salt - 1 cup
water - 1 liter
garlic - 4-6 cloves
bay leaf - 10-20 pieces
ground black pepper - to your taste

How to cook homemade lard in brine

Cut the salo into small (about 5x10) pieces. Puree the garlic in a mortar or press.

Dissolve the salt in room temperature water in a saucepan. Put in a bay leaf. Bring the water to a boil. Cool the brine.

Pepper pieces of bacon to taste. Coat with garlic. Put them in a container and fill with brine. Put a lid (plate) and oppression on top.

Put the fat in the refrigerator for six hours.

After this time, the fat is ready for use. Store it in the freezer, after putting it in a bag.

About the benefits of fat and gorilka

Salting lard is one of the old methods of preserving its excess. But this goal was relevant once, in the days of natural peasant farms. Today, lard is salted not so much to save, but to get delicious product. Which, oddly enough, is also useful.

Of course, lard is almost 100% fat, which means it’s all “bad” cholesterol, what good can it be ... But.

But if your heart and blood vessels are healthy, and if you have an intelligent habit of eating goodies in moderation, you will get a lot of benefit from salted lard.

1 Useful homemade lard does arachidonic acid(Omega-6-unsaturated fatty), which is needed for cholesterol metabolism (thanks to it, cholesterol does not accumulate on the walls of blood vessels in in large numbers), hormonal and cellular activity.

2 high the energy value . Calorie content of salty homemade fat 770 Kcal. This is the so-called "good", "long" caloric value, valuable for nutrition, for example, tourists, athletes, people engaged in physical labor. A couple of bacon sandwiches are a great energy snack if you can't have a full meal.

Especially well fat saturates if you use it. with a glass of vodka. Alcohol breaks down fats into water and "clean" energy, i.e. carbohydrates, turning pork fat into a super-nutritious food that satisfies the need for food for a long time.

And this is far from all the benefits that can be extracted from fat.

As for the taste of homemade salted bacon, they don’t talk about it. They try it.

You can of course buy salted lard in a shop or market. But where is the guarantee that this product will be fresh and its taste will meet your gastronomic preferences? Here in Ukraine on the market you can try bacon from different manufacturers and make the right choice. They will also share recipes with you. home cooking this product. Let's immediately bring it up to date: in Ukraine there is lard and sponder. The first is a solid piece of pork fat. Cracklings are heated from it or thinly cut into rye bread, and they also make curls - a meat dish. Shponder can be described as follows: puff lard. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, undercut. Sponder is also salted and smoked. But this is an appetizer on its own. Bacon is good with scrambled eggs and bigos. You can salt lard in a hot way at home. And many housewives cook it themselves. How? Read about it in our article.

Benefit

Compared to meat, lard is a more budgetary product. And no less useful. Fat (if used in moderation) does not contribute to the development of body fat and gain excess weight. But the benefits of it are undeniable. It contains arachidonic acid, which maintains the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates the metabolism in the body. Contrary to popular belief about cholesterol, fat cleanses blood vessels. This is a unique product. Salting pork fat in a hot way makes it possible to obtain an ingredient that will add juiciness to meat dishes, in the form of cracklings it will make dumplings hearty, and with vegetables the food will be very tender. But many people love this product and just like that. With a sharp knife we cut off a thin, translucent slice of bacon and put it on Borodino bread. Green onions and a glass of vodka… What else do you need for a soulful meal?

Ways of salting fat. A few secrets

To prepare a treat, you must first select a raw product. Young and good fat should be snow-white, with a pink tint. The knife goes into it easily, like butter. The fat should be elastic enough - when pressed, the trace remains for some time. Housewives check the quality of the product by smell. Good lard has a pleasant, slightly sweet flavor. Quality sponder is determined by the layers of meat. There should not be any traces of bristles on the skin. There are three main ways of salting fat. The first one is dry. A piece of bacon is simply covered with salt and spices and so left under oppression. The second way is wet, without heat treatment. in brine at home - a long and laborious process. In addition, neither the first nor the second methods are suitable for sponder. It becomes very hard. And finally, the third way is hot. It will be discussed below.

Sponder in onion peel

About a kilogram of undercut (bacon) is cut into four equal parts, along with the skin. Boil a liter of water in a wide saucepan. Pour a glass of salt and stir until the crystals are completely dissolved. We need husks from five kilograms of onions. Put half of it in a bowl. Place four pieces of lard on top. Between them, we will also layer the husk. On top should be onion clothes. Let's add some water. Let's take the top husk. Bring to a boil and boil for ten to fifteen minutes. After removing the pan from the heat, wrap it in a blanket and leave it at room temperature for twelve hours. We clean the sponder from the husk. Peel the head of garlic. Cut the teeth coarsely. Stuff the pieces of sponder with garlic and grate with black ground pepper. In principle, hot salting of lard in onion skins is completed. It remains to make the final touch. Let's unfold the cling film. With each piece of sponder, put a bay leaf and two cloves with allspice-peas next to it. Wrap and leave for a day in the refrigerator.

fragrant lard

Salt prolongs the food shelf life of the product. But its gastronomic qualities largely depend on spices. You can salt lard in a hot way without seasonings. But then it is used exclusively for cracklings. And if we want to get a tasty and fragrant lard, we will prepare a mixture of spices. It should include ground red pepper (hot and coarse), turmeric, dried dill, three or four cloves, bay leaf (rubbed in the palms as finely as possible), cinnamon and nutmeg. All seasonings can be put on the eye, a pinch. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of fat into large pieces. Put them in a saucepan and fill with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Let's leave it like that for half a day. Wipe the pieces with a towel and rub them with garlic. Wrap in cling film and put in the freezer for a day.

The fastest way to pickle bacon in a hot way

Sometimes it's so unbearable to try a product! Or maybe friends are visiting. And what could be better with vodka than a thin, slightly pink slice of bacon, placed on the edge of rye bread. And if a piece of fresh pork fat is lying around in the refrigerator, then after half an hour you can start the feast. Prepare a clean jar with a lid, put a kettle on the fire. While the water boils, cut two hundred grams of fat into thin slices. In a separate bowl, mix three large spoons of salt, one teaspoon of peppercorns, four finely chopped cloves of garlic, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Put the fat in a jar, interspersing it with a mixture of salt and spices. And pour boiling water over everything. The water level should be one centimeter above the fat. Seal the jar with a plastic lid. When the liquid has cooled, salting the lard in brine at home is completed. But the product will be tastier if you hold it for at least another ten minutes in the freezer.

In a slow cooker

You can also salt lard in a hot way with the help of kitchen devices. For example, the above method with onion peel is also suitable for cooking in a slow cooker. We cut a kilogram of brisket so that the fat fits in a bowl. We wash two handfuls of onion husks. We put half on the bottom of the multicooker. On the onion clothes we place pieces of bacon and five bay leaves pounded in the palms. From above we fall asleep with the remaining husk. Boil a liter of water in a saucepan. We dissolve in it two hundred grams of salt and two tablespoons of sugar. Pour lard with onion peel with boiling water. Cover with a lid and set the "Extinguishing" mode for one hour. After the end of the program, let the fat marinate in brine overnight. After that, we take out the pieces of sponder, rub it with garlic and spices passed through the press. Wrap in cling film and put in the refrigerator.

With mustard and onion peel

First we make a mixture of spices. It consists of salt (5 tablespoons), Dijon grain mustard and black ground pepper (two tablespoons each), four garlic cloves squeezed through a press, three cloves. Boil two liters of water. Pour a mixture of spices there, leaving a certain amount for rubbing afterwards. Wash a kilogram of fat, cut into bars. Add two hundred grams of onion peel and seven bay leaves to boiling water. I put fat. Cook it over low heat for two hours. Salting lard in a hot way is also beneficial because its shelf life increases, because all microbes die from such a long heat treatment. Then we take the bars out of the brine, dry them and rub with the remaining spices. We pack each piece in foil or cling film. We put it in the freezer for a day.

way in adjika

From five kilograms of the product, the skin should first be cut off. Dip the fat in boiling water and boil for about fifteen minutes until foam appears. In a bowl, prepare a mixture of 500 gr. coarse sea salt and 50 gr. ground black pepper. Lettuce cut into large pieces. Rub them generously with spices. Don't be afraid to oversalt or make the dish too spicy. Salo absorbs as much salt and pepper as needed. Coarsely chop four or five cloves of garlic. Let's fill them with lard bars. In a bowl, mix four tablespoons of mustard with grains and two - adjika. Coat the pieces of fat with this mass. We put the bars in containers very tightly. Between them, you can add lingonberries or cranberries. Securely pack with lids and refrigerate for five days. This hot method is not suitable for bacon.

Fragrant appetizer with garlic

This recipe suggests cutting the product into small pieces. We put them in a saucepan and fill them with filtered water at room temperature. The liquid should cover the fat by two centimeters. Bring the water in a saucepan to a boil, then cook over low heat for about five minutes. We remove the dish from the stove. Add five heaping tablespoons of salt. Stir well until completely dissolved. We leave it like that for twelve hours. Thus boiled fat in brine (hot) will make it soft and suitable for any teeth. After half a day, we take out the pieces, dry them with kitchen napkins. Grind five cloves of garlic and rub with a mixture of spices. You can use the ready-made composition of seasonings “For salting lard”, but nothing prevents us from preparing it ourselves. The main thing is that coriander, bay leaf, black and red pepper are present in the mixture. Seasonings will become slightly moist from rubbing with garlic. With this mixture, you need to coat each piece. After that, we put the fat in a tightly closed container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.

Sponder in the oven

So far, we have considered how to make lard in brine in a hot way. But the culinary fantasy of the people does not end there. Bacon, that is, lard, in which there is a layer of meat, will be very tasty if it is baked a little. To do this, cut a kilogram bar into slices 1-2 centimeters thick, but not completely, but only to the skin. We got something like a book with pages. Peel and finely chop four garlic cloves. Combine one hundred grams of salt with your favorite spices. Generously rub the "pages" with this mixture. Wrap the bar in foil - tightly so that the fat does not leak out. We put the aluminum envelope on a baking sheet and send it to the oven. For a quarter of an hour we bake the sponder at 170-180 degrees. Then we cut the foil, unfold the edges and let it brown for another five to ten minutes.

Another Express Method

Salting fat in a package in a hot way allows you to get delicious snack a day after preparation. To do this, we need a dense, air-tight plastic bag. Salo cut into small sticks. We rub each with spices (ground black pepper and chopped bay leaf are required). Boil a liter of water. Dissolve a glass of salt in it. Stir until completely dissolved. You can add some cloves. Pour hot, but not boiling brine into the bag. Tie with a rubber band and leave to cool. When the liquid reaches room temperature, remove the bag in the refrigerator.

Salo is a product that many people simply adore. It is both an excellent appetizer and an ingredient for cooking other dishes. Of course, just buying this product in its raw form is not enough. That is why many are interested in questions about how to cook the most delicious lard. Recipes, of course, are very different, because it all depends on the method of cooking and the preferences of the chef.

So how to choose this product in order to make the perfect dish? How to cook salo in brine (the most delicious)? What ingredients are used in the recipe? How to cook lard? The answers to these questions are of interest to many readers.

How to choose the right fat?

Many housewives try to cook the most delicious lard. A recipe (even the most sophisticated one) will not help if the basis for the dish is chosen incorrectly. So which fat is suitable for salting? What to look for when buying?

Experts recommend buying lard with a skin (but soft and elastic).
It is better to take a product cut from the carcass of a female.
The fat should be elastic, uniform, dense, and on the cut should have a snow-white color (a slight pinkish tint is possible).
A piece of fat must be pierced with a knife - the blade should pierce the thickness with little resistance, but easily and without jerking (this indicates the absence of hard fibers).

For many people, not only meat often appears on the table, but also lard (and the most delicious). Recipes will be described below. But it is worth remembering that right choice fat is already half the battle.

Methods for self-salting fat

In fact, this product can be prepared in different ways. In cooking, there are three methods of salting.

Dry - everything is done quickly and easily, and the snack will be ready in a few days. But it is recommended to store the finished product for no more than a month.
Many people believe that lard in brine is the most delicious. The recipe involves the preparation of a saline solution. This is a more time-consuming process, but you can store a snack after it for a whole year.
Some housewives prefer hot salting (if you think that boiled lard in onion peel is the most delicious, then the recipe and recommendations are described below in the article). Salo is first boiled and then processed with spices.

Salted Lard Recipe: List of Ingredients

Now let's talk about dry salting. The list of ingredients is as follows:

kilogram of fat (with skin);
four tablespoons of salt;
peppercorns and ground;
several bay leaves;
10-11 garlic cloves;
other spices including ground paprika and cumin.

The most delicious fat: recipe with photo, step by step cooking

A piece of bacon must be washed well, dried, and then cut. Next, with a knife, small cuts are made in the thickness. Peeled thinly sliced garlic and bay leaf stuff the lard and grease its surface. Sprinkle the pieces with a mixture of pepper, salt and cumin, then wrap in foil. Salo is sent to the refrigerator or freezer for two weeks - the dish is ready to eat.

Cooking boiled lard: list of ingredients

Many people believe that boiled bacon is the most delicious. The recipe is simple, and the list of necessary products is small:

2 kg of lard (it is better to take lard with meat layers, so the dish will taste like boiled pork);
salt;
allspice (about a tablespoon);
dry dill (two tablespoons);
carnation;
mayonnaise (two tablespoons);
8 cloves of garlic.

Cooking instructions

Interestingly, for many people, boiled lard is the most delicious? The recipe looks like this.

Salo should be cut into small pieces and washed.
In a bowl, mix black pepper, salt, dill (dry, chopped), ground bay leaf and mayonnaise. Other spices can be added if desired.
We stuff the pieces of lard with garlic and rub well with a mixture of spices.
We put each piece in a plastic bag, adding 1-2 peas of allspice and cloves there. The bag needs to be sealed.
We take a large saucepan and pour water into it (more than half). We lower the bags with bacon into the water). As soon as the water starts to boil, the fire can be reduced. Salo is cooked for about two hours.
Next, we take the bags out of the water, let them cool, and then send them to the refrigerator or freezer for 2 days.

By the way, the fat and juice that remains in the bag after cooking the fat can then be added to sauces and soups.

Salo in brine: what products will you need?

Many people think that lard in brine is the most delicious. The recipe calls for the use following products:

2 kg of lard;
about 5 glasses of water;
a glass of salt;
a head of garlic;
bay leaf (4-6 pieces);
peppercorns.

Cooking salo in brine

In fact, it is quite simple to cook the most delicious lard in brine. The recipe looks like this.

First, prepare the brine - for this you need to dissolve the salt in water and bring it to a boil.
Cut the salo into small pieces, rinse and dry, then grate with chopped garlic.
Pieces of fat are laid out in a clean and dry jar (one- or three-liter). Gaps should be filled with bay leaves and peppercorns.
Salt solution (pre-chilled) is poured into the jar so that it completely covers the pieces of fat.
The container is only covered with a lid, leaving a hole for air.
The jar is left in a room (in a dark place) for three days, after which it is put in the refrigerator. Salting at cold temperature can last from 3 days to 3 weeks.

In fact, many people like it and this is the most delicious lard in brine. The recipe, as you can see, is simple. After salting, the pieces of fat are pulled out of the jar, dried and rubbed with various spices to taste.

Salo recipe in brine

It's no secret that brine is widely used in the cuisine of the Turkic peoples. It is used for cooking and marinating various dishes. Many people believe that lard in brine is the most delicious. The recipe, by the way, is not so complicated.

In fact, brine is widely used for salting fish, caviar, and meat. This component is a special saline solution, which skillful housewives often use in their kitchen. So, for cooking you will need:

2 kg of lard;
5 bay leaves;
litere of water;
a glass of salt (coarse, rock);
garlic (about 10 cloves).

Among the fans of this snack, there are people who believe that lard in brine is the most delicious. The recipe is as follows.

Experts recommend picking up a white piece of bacon with a pinkish tint and soft skin. It needs to be cut into pieces (such that it is convenient to pack them, and then get them out of the jar).
Now let's start cooking the brine. 200 g of salt must be dissolved in a liter of water, brought to a boil, and then allowed to cool.
Next, lard is laid in layers in a jar (clean and dry). In the layers formed between the pieces, cut garlic cloves, peppercorns, bay leaf are placed.
Pour everything with the cooled saline solution, and close the jar with a loose lid and leave it in a dark, dry place.
Three days later, the top piece of fat is pulled out and the degree of salting is checked. If the process has not ended, you can leave the product in the refrigerator for a few more days.
After salting, it is recommended to roll the pieces of fat in black or red pepper, coriander (if desired). You can store it for a long time, but only in a dark, cool place.

Of course, many people argue that such lard in brine is the most delicious. The recipe can be slightly modified if desired.

How to pickle fat quickly?

Many readers are interested in the question of how to cook the most delicious lard. The recipes in this case are varied and quite laborious. But what if you don’t have time and need to prepare an appetizer as quickly as possible? There is an answer. Prepare the following ingredients:

salo;
garlic;
salt;
black pepper (ground).

These are simple, affordable ingredients, with which lard is the most delicious. The recipe is simple. Salo is cut into small pieces. Each of them must be grated with pepper, salt and chopped garlic. The pieces are put in a bag and left for 12 hours in a dark place (at room temperature). Next, the appetizer is cleaned in the freezer for two days, after which it is ready for use. By the way, many connoisseurs of this product believe that this is the most delicious recipe for salted lard. And it only takes a few minutes to cook.

This appetizer can be prepared in different ways, using certain spices. And many housewives believe that lard in onion skins is the most delicious. Many people are looking for the recipe and recommendations. So what do you need to cook? The list looks like this:

lard (it is better to take a piece with layers of meat);
husks from 7-10 onions (they should be stocked up in advance);
several bay leaves;
litere of water;
a glass of salt;
black peppercorns;
about 6 cloves of garlic.

So, how to cook the most delicious lard in onion skins? The recipe and recommendations are as follows.

Pour the salt into a pot of water and bring to a boil.
Put the onion peel on the bottom and boil for five minutes.
Next, put the fat in the water, but so that it is completely covered with water.
Salo is boiled over low heat for five minutes, after which it is removed from the stove.
After 15 minutes, you can get the pieces and dry them.
Mix chopped garlic, peppercorns and bay leaves.
Small incisions are made in the fat with a knife, after which they are stuffed with spices. The same spices rub the entire surface of the fat, after which you need to wrap it in foil and put it in the freezer.
A few days later, the most delicious fat (the recipe with photos is given in the article) is ready for use.

How to cook lard in a slow cooker?

If you think that bacon in onion skins is the most delicious, then the recipe and cooking technology can be modified using modern kitchen appliances. To make a snack, you will need:

a kilogram of fat (you need to take pieces with large layers of meat);
about 200 g table salt;
husk from 5-7 bulbs;
litere of water;
2 tablespoons of sugar;
pepper, bay leaf, garlic to taste.

So, we begin to cook lard in onion peel (the most delicious). The recipe and recommendations look like this.

Soak the onion peel first, then rinse with water.
Half of the husk is laid out in the multicooker bowl, then lard, bay leaf and the rest of the onion waste.
In a liter of boiling water, you need to dissolve salt and sugar, after which pour the fat with this mixture.
The slow cooker is turned on in the extinguishing mode (lasts about an hour). After that, the products should be left in the marinade for another 8-10 hours. Then the fat is pulled out, dried, rubbed with black pepper and garlic.
The appetizer should be wrapped with cling film and put in the freezer.
Salo can be eaten only after complete freezing.

Now you know how to cook the most delicious lard. Recipes can be very diverse, but still the product is delicious. By the way, lard can be served as an independent snack or used as a filling or addition to sandwiches. Lard, cut into thin strips, can be poured with vinegar and left for several hours. Everyone loves this snack.

And lard can be passed through a meat grinder along with garlic. The result is a wonderful spread for sandwiches (many use it instead of butter). This product is really useful, but it is still not worth abusing it.

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 bacon 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

Buying 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 (a small amount), 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 qualities.

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. Usually for such a capacity (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.

The classic appetizer is lard with garlic, the best homemade recipes with pepper, wild garlic, through a meat grinder.

Salo with garlic is a traditional Ukrainian snack, the popularity of which has been repeatedly demonstrated in literature and cinema. AT old times fat was salted in kilograms in huge wooden barrels and for many days. This step by step recipe with a photo will tell you how to pickle lard with garlic at home in a dry way. You get an incredibly tender and satisfying snack that goes well with beer or just as a snack.

In addition to the fact that we will salt the fat, we will also rub it with juicy garlic. Within 10 days, the fat will be completely saturated, salted and saturated with the aroma of garlic. This appetizer is very easy to prepare, just because it is impossible to undersalt or oversalt the fat. By completely covering the pieces of bacon with salt, you can be completely sure that this product will absorb only the required amount of salt. Salo with garlic will turn out incredibly tasty, fragrant and tender. You need to eat it with pieces of fresh fragrant black bread. Let's start preparing such a hearty Ukrainian snack as lard with garlic.

pork fat - 500 gr
garlic - 1 pc.
black peppercorns - 25 pcs
table salt - 1-2 cups

Choose light and fresh lard with a minimum amount of meat layer for preparing such an appetizer.

Let's get everything ready necessary ingredients for salting lard with garlic.

Cut the whole piece of lard into equal squares as shown in the photo.

Peas of black allspice gently knead into powder. We clean the cloves of not too large garlic and pass through the press.

In a deep bowl, mix all the chopped black pepper with garlic. We also pour half of the total indicated amount of coarse salt there. Thoroughly knead our original marinade.

Thoroughly rub each piece of lard with garlic mixture.

Pour a little coarse salt at the bottom of another deep bowl, spread part of the garlic mixture in an even layer on top. Put pieces of prepared lard on top of the mixture. We fall asleep the remaining garlic with pepper and pour all the salt on top of it. We cover the bowl with a tight-fitting lid and send it to the refrigerator: there the lard will be salted for 10 days.

After the specified amount of time, we take out the fat from the refrigerator, take it out of the bowl, clean it from garlic and salt. Cut each piece into fairly thin slices.

Serve ready-made pieces of lard with black bread and green onion like a snack. Now you know how to dry-salt lard with garlic to make it really tasty.

Recipe 2: Salo in Garlic Brine (Step by Step Photos)

A simple and reliable recipe that even novice cooks can follow. Usually this cooking method becomes a favorite among most housewives.

fat - 1 kg;
salt - 200 gr.;
water - 1-1.2 l;
garlic - 5 cloves;
spices - to taste.

First of all, you need to take up the preparation of the brine: add salt to boiling water, stir until dissolved and leave to cool.

Cut the fat into pieces of equal pieces of medium size;

Chop a couple of cloves of garlic, and rub them with pieces of lard;

Put the workpiece inside three-liter jar and top with the remaining cloves of garlic;

Top the appetizer with garlic with the previously prepared and chilled brine.

Close the jar with a lid, then cover with a thick cloth and leave to infuse;

You need to wait until ready from 4 to 6 days;

The appetizer is ready: you can cut it right away, or you can store it in a cool place.

Recipe 3: how to pickle homemade lard with garlic

Dry salting of lard is the simplest and most common, and also the most delicious, way of preparing lard with your own hands at home for the future. Recipes for salting bacon always remain relevant, and are passed down from generation to generation, slightly changing in accordance with the realities of the time.

Lard cooked at home with dry salting always turns out tasty and very tender, and you can make it in a jar, in a saucepan, and in a deep bowl, and in a bag - in special conditions the product is not needed. After salting, lard retains its taste for a long time, and can be stored either in a freezer or refrigerator, or rolled up for the winter in sterile bottles or jars on the shelves of the pantry or basement.

Lard is perfect for preparing simple and nutritious snacks: it can be served cut into plates or strips for homemade borscht, or you can grind it with garlic and fresh herbs, and use it as a kind of pasta with baked potatoes. So delicious that you just lick your fingers!

It has long been noticed that everything cooked with your own hands with love turns out to be a thousand times tastier. Effortless and great experience, using the proposed detailed recipe for making salted lard and step-by-step photographs, you will learn how to salt real rustic lard, the taste of which will not leave anyone indifferent, and the aroma will spread far beyond the kitchen, and no one will be able to secretly go to the refrigerator.

pork fat - 1.5 kg
table salt - 200-300 gr
garlic - 2-3 pieces
dill - to taste
Bay leaf
ground black pepper

Let's start salting fat at home. First, prepare the dishes in which we will salt the lard. It can be an ordinary enamel pan, always without chips, or a stainless steel pan. The container should be deep enough so that the amount of fat occupies no more than 2/3 of its volume. Measure out the amount of salt indicated in the recipe.

Please note that high-quality dry salting of lard can only be obtained using ordinary coarsely ground kitchen salt, and by no means iodized. Wash the pot in warm water with soda, then rinse well and leave to dry, turning upside down. We will also rinse and rinse the bottle and plate, which easily enters the pan - they will play the role of oppression.

We will collect clean cold water in the bottle and start preparing the garlic. In order to easily clean it, let's resort to a little trick: put the whole heads in a deep bowl and pour cold water. After fifteen minutes, drain the water, divide the heads into teeth, and, with the help of sharp knife with a short blade, we will peel the garlic without much effort and sticking of the husk to the hands and to the knife. We cut the peeled garlic cloves into plates two to three millimeters thick, such as shown in the photo. Let's prepare the bay leaf: rinse it in running water and dry it, laying it out in one layer on a napkin.

For salting, fresh fat is suitable, which has not been frozen. Best Option there will be a piece of the so-called village fat, the skin on which is tarred with straw and easily moves away from it when pulled and at the same time is quite thin. Experienced chefs choose lard for salting by smell. Choose the thickness of the lard at your discretion, but keep in mind that lard is best suited for dry salting, the thickness of which is about five centimeters, and it is very good if it has streaks of meat on top of the piece, and not inside it - such lard will definitely be softer.

The best pieces for salting are pieces taken from the back of the carcass and back. Pieces of lard on the belly of a pig are always tougher and have a heterogeneous structure - such lard, when cut, reaches for a knife. It is not recommended to wash the fat before salting in a dry way. The optimal solution in preparing the product for salting, there will be scraping it with a knife, and then wiping it with a clean and dry cotton napkin.

Let's cut a piece of bacon into strips, the width of which is equal to the height, so that during subsequent cutting, the plates of the finished lard have a shape close to a square - this is not a whim, this is an important condition that contributes to uniform salting of lard at home with dry salting, and a guarantee of obtaining best result. After that, we will make cuts across these strips, as shown in the photo. Place a handful of salt on a clean and dry cutting board and spread it out a little. Let's roll a piece of lard over salt and sprinkle a little more into the cuts. You will get blanks, as in the photo.

In each section of the prepared pieces of bacon, put one bay leaf and several slices of chopped garlic.

To the bottom dry and clean pan spread the bay leaf, garlic cloves and ground black pepper, as well as chopped dry dill, but the last component is optional.

On top of the impromptu pillow of spices, lay the lard, pressing the strips of lard to each other as tightly as possible. in the best way laying lard for salting in a dry way is considered laying out pieces on the skin. On top of the tightly packed strips, be sure to put chopped garlic and bay leaf, and then sprinkle liberally with black ground pepper and dry dill. This operation must be repeated for each layer, until the fat prepared for salting is completely laid.

After laying the final layer of fat on top of it, we put a plate or a lid of a suitable size, and best of all, a wooden blank such as a round cutting board. A 3-liter can of water will act as a load, which has already warmed up a little, so before installing, be sure to wipe the condensate that has appeared on the surface of the bottle.

Leave the pan with lard in this position for several days. On the second day, turn all the pieces of bacon on their side, on the third - with the skin up, on the fourth on the second side. It is impossible to say specifically how long it takes to salt the lard in a dry way (salted) - it all depends on the thickness of the pieces of lard, but on average five days are enough. In the process of salting, you will see that the lard will turn pink, and the garlic plates will turn light green. This is not an anomaly - this is a normal process, the indicator of the end of which, that is, the complete readiness of the most delicious dry-cured homemade bacon, will be the acquisition of snow-white pieces.

Ready fat is recommended to be frozen in the freezer, well packed in parchment paper, but before laying it, be sure to scrape off excess salt. There is an opinion that salt and a freezer are incompatible, and equipment fails faster. Who knows, but it's better not to risk it. Ready fat can be successfully prepared for the future by corking the pieces freed from bay leaf and garlic, but with salt residue, in cooled clean sterile jars under the lid for long-term storage. You can use lard immediately after salting, this product is best combined with rye flour bread, richly greased with adjika or freshly prepared homemade mustard.

Recipe 4: homemade lard with garlic and pepper (with photo)

Cooking salted lard in brine is not a laborious process at all. Everyone can cook such an appetizer, you just need to be patient. I recommend the recipe for salted lard with garlic and pepper.

pork fat
Salt - 500 g
Ground black pepper - to taste
Garlic - to taste
Water - 1 l

How to cook salted lard in brine, with garlic and pepper: cut the lard into small pieces.

Pour salt (250 g) into water at room temperature, stir. Immerse the fat in the brine.

Sprinkle the remaining salt on top.

Put under oppression and leave for a day at room temperature, then send to the refrigerator for another 3 days.

Salo salted in brine is ready, dry it. Peel the garlic.

Squeeze the garlic through a press.

Coat the lard with garlic on all sides.

Sprinkle with pepper.

Place salted bacon with garlic and pepper in a bag or food container, close tightly so that no air enters.

Store salted lard with garlic and pepper in the freezer. Cook with pleasure!

Recipe 5: how to deliciously pickle lard with garlic (step by step)

Salted bacon with garlic is the most popular product of Ukrainian cuisine, which you can try in any restaurant. But why order it in these establishments, when you can pickle no less tasty bacon in your kitchen ?! It will turn out so fragrant and tasty that you will have to cook another portion of such a snack product in a few days, since not a single piece will remain in the refrigerator.

Cooked lard can and should be served with slices of black Borodino bread, with various savory sauces, such as: mustard, mustard in grains, beetroot horseradish and even Japanese wasabi. When preparing the dish, remember that fresh garlic shortens the shelf life of the product, so it is added the day before the lard is served on the table so that it does not start to taste bitter later!

Salted bacon is stored in the refrigerator for about 7 days, then it must be moved to the freezer and removed as it is used - you will always have an appetizer for a glass of white vodka for boiled potatoes, mashed potatoes, fresh vegetables: radishes, tomatoes, etc.

Since the recipe contains classic way cooking lard, you can add with garlic and other spices to taste: ground black pepper, ground dried paprika, dried rosemary or thyme, chopped bay leaves.

Salo 500 g
Salt 4 tbsp.
Garlic 0.5 pcs

Buy fresh pork white color, rinse it in water, scrape off the skin and rinse again. Cut the layer of fat into portions.

Grate each piece of lard with salt on all sides and place in a deep container, for example: a dish or bowl - be sure to choose non-iodized salt. Cover the container with parchment paper and place in the cold, stand for about 3-4 days.

After the specified time, peel the floor of the head of garlic, rinse the cloves in water, and press them into a bowl.

Remove the fat from the container, remove a small layer of salt and rub on all sides with chopped garlic mass. Place it back in the container and leave for 1 day in the cold to saturate with garlic aroma. If you want to get a richer taste of the dish, then at this stage add other spices of your choice to the chopped garlic.

Then cut the layers of fat into small plates and put on a plate or dish to serve.

Recipe 6: lard with garlic and wild garlic through a meat grinder

Salo with garlic through a meat grinder is one of the most popular lard snacks. In fact, this appetizer is nothing more than a sandwich paste, putty or pate made from lard, salt, garlic and black pepper. Lard with garlic through a meat grinder, cooked at home can be a great alternative butter, shop sandwich pastes and mayonnaise. This appetizer is especially good with black rye and Borodino bread.

The recipe for lard with garlic through a meat grinder is so simple that literally everyone can repeat it. To prepare lard with garlic, you can use both salted and fresh lard. When using already salted lard, much less salt is added to the appetizer than when using fresh.

Fat - 500 gr.,
Garlic - 1-2 heads,
Ramson - 20 gr.,
Salt - at the tip of a teaspoon,
Black pepper - a pinch.

The taste of the finished snack will primarily be influenced by the quality of the fat. On the Internet today you can find a lot of miscellaneous information about how to choose the right fresh and tasty lard, so at this point I will not focus on. To prepare this appetizer, you need to choose soft bacon without a meat layer (it is better to use such lard for making bacon). If there are sections of meat on top of a piece of fat, they must be cut off.

Cut the skin off the fat with a sharp knife. To make it easier to grind it into a meat grinder, cut it into small pieces.

Prepare the garlic - peel the garlic cloves.

In addition to garlic, wild garlic can also be included in the snack. It will add an additional garlic flavor to the lard, as well as color the finished appetizer in a beautiful light green color.

Fold the wild garlic in a bunch, cut lengthwise into strips.

Pass the prepared lard, garlic and wild garlic through a meat grinder.

Pour salt and black pepper to the obtained snack ingredients.

Mix all the products in a bowl with a spoon or fork until a mass is uniform in color and structure. As you can see in the photo, the mass of fat turned out to be a beautiful green color. Our snack is ready.

Transfer the lard with garlic through a meat grinder into a sterilized jar. It is also desirable to steam the lid. Salt, garlic and black pepper are natural preservatives, so the snack can be stored in the refrigerator for quite a long time - up to about three weeks, but in any case, it is better to always make it fresh than to store it for a long time.

In addition, you can arrange it in the form of sausages. To do this, put the appetizer on cling film in the form of a "log". Wrap tightly with cling film. Tie the ends with a thread or a knot. Put in the freezer. After about 2-3 hours, the fat will freeze, and the appetizer can be beautifully spread on bread.

Enjoy your meal. I would be glad if you liked this recipe with lard with garlic through a meat grinder and come in handy.

Recipe 7: Appetizer of lard with garlic and spices

Almost everyone loves lard, and it doesn’t really matter what it is - smoked, salted or fried until crispy, or a lard appetizer. However, the recipe for lard with garlic through a meat grinder is most popular. Delicate and fragrant, it serves as an excellent spread on bread and is the best addition for a hot first course.

When choosing fat for such an appetizer, first of all, you need to pay attention to its quality, and not be guided only by the price. It should be fresh, soft and, most importantly, free of foreign odors. The skin of fat should be as thin and soft as possible, that is, it should be easy to pierce with a knife. The piece itself must be chosen in a small size, the likelihood that the pig from which this fat is obtained will not be very old, in this case it is much higher.

raw lard - about 500 grams;
coarse salt - 1 incomplete teaspoon;
black pepper - 7-8 peas;
garlic - 4-5 cloves.

Rinse the lard in cool water and dry well, and then use a sharp knife to separate from the skin and cut into medium-sized pieces. If the skin is soft and carefully peeled, then it may not be separated, but then the appetizer will turn out not as homogeneous and melting in the mouth as we would like.

Put the lard with garlic and spices in a jar with a tight-fitting lid and place in the refrigerator. After an hour, you can spread it on bread, preferably black, and eat it with pleasure.