Homemade salting of lard with garlic. How to salt lard at home and make the perfect snack in just a day

Description

Greetings to all guests and readers!

I remember the time when my parents and I went to the field to sew a vegetable garden. And you had such a time, friends! Of course the kids wanted to frolic, play, but my brother and I were exemplary and helped their parents.

But most of all I liked the snacks on the field. This is your favorite black bread, pieces of salted bacon, and onions. Oh, yes, and still they still adore this caviar.

Earlier, the children ate everything that they gave, they did not choose. What about today? I want it, but I don’t want it or I will not! My children do not eat bacon, but I still eat with my husband. Probably to remember childhood. Although there was plenty of it in childhood, I still want a piece of salted bacon with jacket potatoes and pickled cucumbers.

Now you can afford it and go buy ready-made, the same lard, pickles or squash caviar. But friends, believe me, no matter how tasty it is, homemade caviar is much tastier, and most importantly healthier.

I will digress a little and tell you what I bought the other day. Yes, I bought squash caviar in the store. I never bought it. Girls, yes, it's delicious, but how my stomach grabbed me, and what kind of heartburn appeared. And this is locally produced caviar, but what can we say about imported jars!

Oh, I got into a conversation. As you already understood, today we will talk about lard. You probably all know about the benefits of lard, but it's no secret that there are also opponents.

Here I want to stop for a while and say a few words about the benefits of lard. Lard contains fatty acids that have a beneficial effect on our body. Or rather, arachidonic acid, which is found only in fat. She is responsible for hormonal and cholesterol metabolism in our body.

Lard is pure cholesterol, but it is correct and does not accumulate on the walls of our vessels. Therefore, it is even useful to eat two or three slices of bacon. I remember reading a real case. The girl, ballroom arthritis, was cured in a couple of months, eating a few pieces of lard a day. It follows that fat is also useful for diseased joints.

how to choose the right lard

Successful salting of bacon is the right piece of bacon.

It is clear that you are unlikely to buy a bad piece of bacon. But we must remember that good lard is primarily about its appearance. But also it should not only look good, but also smell good.

Next, you need to pay attention to the skin. If it is fat, the pig was old, which means that the fat will not be very soft. The conclusion follows from this: the thinner the skin, the softer the fat and the salty fat will melt in your mouth!

Salo is salted in different ways: these are all well-known methods of hot salting. That is, in the oven, in the microwave, in a multicooker, the familiar way in onion skins. By the way, very tasty! For the recipe, you can.

But today I want to touch on two of the most popular recipes, which, by the way, can be salted for the winter (for future use), in portioned jars. I'm talking about dry and brine.

Ingredients:

Most likely this method of salting lard is the most common, simple and fast. To salt one liter jar of bacon in a dry way, you will need:

• lard with small layers of meat - 600 gr.,
• exclusively table salt (stone) - half a glass (100 gr.),
• ground black pepper - 1 tbsp. spoon,
• ground red pepper - 0.5 tbsp. spoons,
• paprika - 1 tsp,
• a few leaves of bay leaves,
• coriander - 0.5 tsp,
• garlic - we do not regret it.

How to cook:

Let's consider the first way:

If you are a big lover of bacon, most likely such a jar will not be enough for you for long. I love lard, but not enough to eat it every day. Therefore, I immediately close most of the cans on a turnkey basis and take them out to a cool place, to the basement.

1. Cut fresh soft bacon with skin into portions. I combine spices with salt in a small plate.

2. Then everything is elementary simple. I make a small incision in each piece of bacon and fill it with peeled garlic. I put a piece of bacon in a bowl of spices and flip it from barrel to barrel. Then I put it in a dry jar, but not very tightly and turnkey.

3. I put the jars of bacon immediately in the cold, but leave a few pieces for tasting. Dry salted lard can be stored in the refrigerator for no more than a month, but under the key cans with lard can be stored for about a year.

This will be my second recipe for salting lard, which I like no less than the first. There is a big plus in this recipe - you do not need to cleanse the fat from salt, but eat it right away. Salted lard in brine turns out to be tender, soft. You can eat it right on the second day if you pour hot brine with lard.

I poured lard not with hot brine, but warm, respectively, salting my lard took a little more than a day. Lard in brine always turns out to be tasty, so it is unlikely that anyone will succeed in preparing tasteless lard.

For salting lard with brine, I needed the following products. I will give the calculation for one 3-liter can.

• lard with a small meat layer - about 2 kg.,
• rock salt - 300 gr.,
• water - 1 liter,
• bay leaf - several leaves,
• allspice black peppercorns - a little zhmenya,
• garlic - 1 head,
• coriander - half a teaspoon.

1. For this recipe for salting bacon, you will need to prepare a brine. I pour water into the cauldron, add all the spices and salt. I bring the contents of the cauldron to a boil and take it out to a cooler place, for example, on the balcony, so that the brine cools down faster.

2. I cut the bacon into pieces so that they pass freely into the neck of the can.

I fill the jar with lard, shift it with garlic and fill it with warm brine. Here's a little secret: I noticed that if you add a pinch of sugar to a jar of bacon, it just turns out awesomely tasty. So, take note. And I close it on a turnkey basis.

Lard salted in brine under a nylon lid should be stored in the refrigerator for no more than a month. Salom from the brine, I already feasted on the second day.

According to these two recipes, I salted lard for future use. Someone will say a lot? Perhaps. It was just lucky to buy a pig floor at a reasonable price, without dealers. The piglet was fat, so I prepared the lard for future use. And I cooked it from the meat.

Good mood to everyone and see you new recipes!

How to salt lard is a question that interests many housewives. The product can be bought salted, but if you do it yourself, it will only taste better. In addition, you can take into account all taste preferences, wishes and add your favorite spices.

How to salt lard at home?

Salting bacon is not at all difficult. You don't need to have a lot of culinary experience to do this. Having a high-quality product at hand, a good recipe and recommendations for cooking, there will be no problems at all with how to salt lard correctly.

1. To get a tasty product at the end, you need to choose fresh white lard, in which there is a thin skin without bristles.
2. If you want to get a product with a dense structure, it is better to salt it in a cold way.
3. Ready salted lard is kept in the refrigerator or freezer before use.
4. How to salt lard so that it comes out spicy and aromatic - you need to use black and allspice peas, bay leaves, garlic. If desired, this list can be supplemented to taste.

Salted lard in brine is an excellent snack. It is easy to prepare, but it will take at least 3 days from the moment you start cooking until you receive the product that will be ready for use. But the time and effort spent is worth it - the lard comes out very tasty and can be stored in the freezer for a long time.

Ingredients:

• water - 1.5 liters;
• salt - 7 tbsp. spoons;
• fat - 2 kg;
• garlic - 1 head;
• peppercorns - 1 tbsp. spoon;
• seasoning for lard;
• bay leaf - 4 pcs.

Preparation

1. The water is boiled with spices, the brine is boiled for about 7 minutes and cooled.
2. Lard, cut into pieces, is placed in a saucepan, poured with brine and garlic cloves are added.
3. A plate is placed on top, oppression is put on and left in the room for a day.
4. After that, they are removed for a couple of days in the cold.
5. Then the pieces are removed, dried, rubbed with spices and the tasty salted lard is stored in the freezer.

How to salt lard with garlic?

Home-style salted lard with garlic is an excellent addition to aromatic borscht and other dishes. It comes out incredibly appetizing and spicy. When salting, lard can be grated with garlic, or you can stuff it. To do this, the slices are cut into pieces and inserted into the cuts made with a sharp knife in the product.

Ingredients:

• Salo;
• coarse salt;
• garlic;
• a mixture of peppers;
• Bay leaf.

Preparation

1. The bacon is cut into pieces 10 cm wide and about 2.5 cm thick and rubbed with a mixture of salt, pepper and garlic.
2. Salt is poured on the bottom of the container with a layer of 5 mm thick, lard is laid.
3. All gaps are covered with salt, a new layer is laid and also sprinkled with salt.
4. A plate is placed on top and a load is placed.
5. After a day, the load is removed, the bacon is mixed and removed in the cold for 5 days.
6. After that, the fat is removed, rubbed with a mixture of pepper and garlic, placed in bags and sent to the freezer.

It is very convenient to cook The main condition is that the product should be cut into pieces of such a size that it would be convenient to put them in a container and remove them from it. You also need to pay attention to the fact that you cannot close the jar tightly with a lid, there must be air access to the product.

Ingredients:

• water - 1 liter;
• salt - 8 tbsp. spoons;
• fat - 1 kg;
• cloves of garlic - 6 pcs.;
• bay leaf - 5 pcs.;
• allspice and black peas - 6 pcs.

Preparation

1. Pour water into a saucepan, add salt, stir and place on the stove.
2. After boiling, the fire is turned off and cooled to 40 degrees.
3. The garlic cloves are cut into plates and inserted into the cuts made in the pieces of bacon.
4. Put the product in a jar, alternating with bay leaves and pepper.
5. Pour lard with cooled brine, cover the jar and leave for 2 days in a dark place, and then put it in the cold for another 2 days.
6. The bacon is taken out, blotted with paper towels, wrapped in foil and sent to the freezer.

How to salt lard for smoking?

Lard is such a versatile product that it is salted, smoked and fried. How to salt lard for further smoking, so that the product turns out to be appetizing, now you will find out. The good news is that this is done very quickly and easily. And so that the product is evenly salted, the bag must be turned over from time to time.

Ingredients:

• fat - 2 kg;
• garlic - 2 heads;
• salt.

Preparation

1. The fat is cut into medium-sized pieces, cuts are made in them and the garlic is inserted.
2. Sprinkle the product with salt on top.
3. Put the bacon in a bag in layers with the skin down and sprinkle with salt.
4. The bag is closed and salted bacon is left at room temperature for 3 days.

How to salt lard in onion skins?

If you are looking for information on how to quickly salt lard - this recipe is for you. An appetizer salted in onion skins comes out appetizing and has a pleasant brown tint. It looks like a smoked product. And if you want it to be drier, then immediately after it was removed from the water, the fat can be placed under oppression.

Ingredients:

• lard with meat layer - 1 kg;
• water - 1 liter;
• salt - 1 glass;
• onion peel from 10 bulbs;
• garlic - 6 cloves;
• bay leaf - 4 pcs.;
• allspice - 6 pcs.

Preparation

1. Pour salt into the water and bring to a boil.
2. Add onion skins and boil for 5 minutes.
3. Lard is dipped into the brine, the fire is reduced and boiled for 10 minutes.
4. The fire is turned off and the bacon is left in the brine for another 15 minutes, and then it is removed and dried.
5. Finely chop the garlic, break the bay leaves, and crush the pepper.
6. Salted is rubbed with spices.

How to dry salt lard?

If you do not know how tasty and quick to salt lard, this recipe is for you. It describes the best option for preparing this product, which does not require much time. If salted in the morning, then in the evening it will be ready for use. The amount of spice can be varied according to personal preference.

Ingredients:

• fat on the skin 3 cm thick - 300 g;
• salt - ¼ glass;
• garlic - 4 cloves;
• a mixture of peppers - 1 tsp;
• cumin seeds - 1 tsp.

Preparation

1. Chopped garlic, salt and spices are mixed.
2. Rub the fat with the resulting mixture, wrap it in foil and crush it with your hands.
3. Lard is left in the room for 8 hours, and then removed in the cold for 2 hours.

How to salt lard in Ukrainian?

Salty favorite snack. Fast cooking is a huge plus. After the product is infused at room temperature, it is placed in a bag and put into the freezer for a couple of hours. After that, it can be cut into thin slices and served.

Ingredients:

• fat - 1 kg;
• garlic - 1 head;
• black and allspice peas;
• salt - 1 glass;
• spices.

Preparation

1. The fat is cut into large pieces, rolled in salt, cuts are made and garlic plates are inserted.
2. Rub the slices with pepper and chopped bay leaves.
3. Spread the blanks on a large dish, cover with foil and leave for 2 days.

How to salt lard with a layer?

How tasty to salt lard with a layer so that it comes out juicy and tasty, you will learn from the recipe below. Its peculiarity is that bacon is boiled in plastic bags. Therefore, it is important that they are firm and not rip during cooking. With this method of processing, the product comes out especially tasty.

Ingredients:

• lard with a layer - 2 kg;
• garlic - 7 cloves;
• salt - 100 g;
• chopped bay leaf - 4 pcs.;
• mayonnaise - 1.5 tbsp. spoons;
• black pepper, dried dill, cloves.

Preparation

1. The fat is washed, dried and cut into pieces up to 7 cm wide.
2. In each of them, cuts are made and pieces of garlic are inserted into them.
3. Spices, salt are mixed with mayonnaise and grease lard from all sides.
4. Each piece is placed in a bag and tied.
5. The bags are immersed in a saucepan with water and after boiling over low heat, cook for 1.5 hours.
6. After that, the bags are removed for 2 days in the cold.

This recipe for salted lard comes in handy when you need to cook it as soon as possible. Just half an hour and the product will be ready for use. But it is better if immediately before serving it is well cooled. The recipe indicates the minimum amount of spices, if desired, you can add others.

Hello, friends!

Today we will deal with a seemingly common issue. I propose to salt the bacon, so much so that everything works out with a bang. So that it turns out to be unusually tasty, and of course, it is not less important that it is soft. To do this, you need to know some of the nuances and tricks that will easily give you the desired effect. Do you think that it is impossible to do this at home? You are wrong.

We will figure it out and experiment, because there are many recipes, and each will suit one of his own. For example, I like the dry ambassador, but my mom in the brine. Dad generally prefers to eat lard with a certain smoked aroma, which can be obtained by cooking in onion skins.

How do you usually perform salting? Write your comments below the article.

I would like to note right away that it is better to take fat from the abdominal cavity or back, and so that there are meat layers. And of course, if it is grown by farmers or a grandmother in the village, that is, your own homemade, you will not find a tastier option for pickling. Because it will be free of chemical additives and other nonsense and preservatives. And the skin will be soft and tender, and still very thin, which will undoubtedly please.

The secret of this method of salting is that the bacon in the jar is soaked with its own brine and turns out to be almost transparent when you cut it onto the table. I want you to appreciate such a find, if you have never tried this, then I recommend trying it.

Indeed, no one will ever refuse such an appetizer, especially it is well devoured in the winter time with rich or any other soup. In addition, later the salts can be finely chopped and sent to a frying pan, and the already fried cracklings can be added to the filling to the dumplings or.

We need:

• bacon - 0.5 kg
• water - 0.5 l
• salt - 50 g
• garlic - 2 cloves
• peppercorns - 5 pcs.
• bay leaf - 2 pcs.
• spices

Stages:

1. Take the desired large piece and divide it into equal parts with a knife, the pieces should be about 5.5 cm long. Next, you need to rinse each one under running water, wipe it with paper towels and put it not too tightly in a jar.

2. Now make the brine according to the plan. It is he who will give the lard the desired flavor. Add salt and all the spices that you like to the water, for example, black peas, ground pepper, lavrushka, etc. Boil the mixture. And then add the garlic grated on a fine grater into it, stir and let stand for 5 minutes.

3. Fill the jar with the resulting delicacy with such a obtained and aromatic liquid.

Important! Pour it all the way to the top so that all the pieces are under the brine.

Close the jar with a plastic lid and leave in a cool place for 3 days. You can put the glass container in the refrigerator.

4. Thus, this method of quick preparation, after 3 days you can already enjoy this snack. Take the plastics out of the jar, let the brine drain and eat to your health! Bon Appetit!

Lard recipe to make it tasty and soft. Hot way

For this salting, you need a lard with meat layers, this is ideal. They will make the dish even more sophisticated and tender. It will melt in your mouth and drive crazy all those who taste it.

According to this technology, lard should be sent to the freezer on the fifth day, and there it can be stored for a whole year.

By the way, you will see paprika in the composition, do not be alarmed, if you wish, you can not add it. But, it is she who gives the zest. Some sources say that this recipe is similar to the preparation of bacon in Hungarian.

We need:

• lard with a layer - 0.750 kg

Dfor hot brine:

• coarse salt - 6-7 tbsp
• water - 1.5 l
• lavrushka leaf - 3-4 pcs.
• cloves - 4 pcs.
• allspice peas - 9 pcs.
• garlic - head or 9 cloves

For rubbing lard:

• a mixture of ground peppers - 1.5 tsp
• table salt - 3.5 tablespoons
• paprika - 1.5 tsp
• garlic - 7 cloves

Stages:

1. Prepare a piece of meat with lard for work. Cut it in half, or into three or four pieces.

2. Now make a marinade, boil water and add bay leaves, peppercorns and cloves to it. The garlic must be peeled and cut into thin slices. Throw it here. After that, salt and stir, cook for a couple of minutes.

3. Pour pieces of bacon with hot boiling marinade, so that they drown straight, use a deep saucepan or metal bucket.

4. The next step is to make the load. Place the saucer in, it will not let the pieces rise and wind. As soon as the container with the contents has cooled to room temperature, move it to the refrigerator for 3-4 days.

Many people like such a wet ambassador more than a dry one. Then decide for yourself, read and choose the recipe you need.

5. And already it turns out in 72 hours you can easily take a sample. But, and it is better to wait another 1 day, because then all the fun begins. Blot the bacon on a napkin.

6. And then in the desired spices and chives, cut into pieces, dip all the cubes of bacon. Don't forget about salt and ground pepper with paprika. And do not be afraid this clever product will not take too much.

7. Rub in, do a light massage with lard, so that all edges are rubbed. How to cope with such work proceed to the next step.

8. Take new cling film and wrap the treats in it. Put them in this form in the refrigerator and after one day, please, eat to your health. Call your household, help yourself. Bon Appetit!

Store in the freezer afterwards and, if possible, serve by cutting the bacon into small slices with black rye bread. Good luck!

Homemade salted lard with garlic

Wow, you fluff, incredibly tasty and so soft in taste lard, which is made for sandwiches, or just like that. Of course, it is not hot smoked, but such a homemade delicacy will appeal to any man. Yes, and women will not refuse such a thing.

The pickling option is also quick, but not so instant, that is, not in 5 minutes, but you have to tinker a little and wait. Aha ha, just 15 minutes. Well, it's not really cool!

We need:

• fresh not dried pork lard - 1 kg
• garlic - 1 head
• bay leaf - 6 pcs.
• ground black pepper - 1.5 tbsp
• table salt - 2.5 tablespoons

Stages:

1. Prepare all bulk ingredients for work, put them on a cup. It is recommended to pass the garlic through a press, and chop the lavrushka into small pieces. Stir for an interesting consistency.

2. Chop the bacon with meat into square pieces of the same size, but do not cut the skin to the end. Rinse them under water and pat dry with a paper towel. Once the pieces are dry, use the prepared spice mixture.

3. Rub it and distribute it evenly around the entire perimeter. Such rubbing is very important, the final result depends on it.

4. Now wrap the resulting blank in a bag or sachet. And that's all, put it in the refrigerator, and after 3-4 hours, try it for health.

5. Cut into small pieces, mmm ... lick your fingers! Well, it turned out very tasty! It took 15 minutes to work, and by the evening the salted lard with garlic and spices is waiting to be sampled.

Salo Pyatiminutka - quick salting

Well, we got to another wonderful option, which is truly great too. The pork brisket is to be cut, and then place in a boiling brine and cook for 5 minutes. In general, I will not torment, see everything for yourself, all the secrets and tricks are shown, you will be shocked by what you see. Happy viewing!

Cooking lard in onion skins

The output is lard, like smoked from a smokehouse, thanks to just two special ingredients - onion skins and prunes. It’s hard to believe, but I didn’t find any significant differences. Although they are available, the bacon is obtained environmentally friendly and safe for health. I think everything is better than buying in a store and there is no one knows what.

In general, a handful of onion peel does its job, having tried it once, you will create this culinary masterpiece in the kitchen again and again. After all, such lard does not contain any impurities and preservatives, everything is only the freshest and most natural.

And how delicious it looks that the drooling is already running. Om-Nom-nom))). Every piece is concealed in your mouth, friends and you try it!

We need:

• lard, preferably with meat - 1 kg
• bay leaf - 2 pcs.
• garlic - 7 cloves
• prunes - 7 pcs.
• onion skins - 3 good handfuls
• salt - 0.2 kg
• sugar - 2 tablespoons
• ground black pepper - 2-3 tbsp
• paprika or dry adjika - 1 tablespoon optional
• drinking water - 1 l

Stages:

1. Take a stainless saucepan and place the onion skins in it. Stir, drain the solution, this way all the dirt will come off. Now refill the husk with 1 liter of water. Add salt, sugar and ground pepper. Once the mixture boils, add the prunes and bay leaves. Boil for 1 minute.

2. Then place the prepared, not too large pieces of 7 cm by 7 cm in the hot marinade. Reduce heat to low and cook for 25 minutes. Then close the lid and leave on the table to cool to room temperature. As this happens, place the pot with the contents in the refrigerator.

The next day, at least 12 hours should pass, remove the bacon from the pan on paper napkins.

3. Now it remains to apply the spice mixture, crush the garlic in a garlic crusher and mix the gruel with pepper. Dip the slices into the mixture and sprinkle with paprika or adjika as desired. Wrap in plastic wrap and place in a cool place for 3-4 hours.

Hurray, time is up! Can be served at the table. This delicacy will be an excellent addition to the first and second courses. Enjoy the trouble!

4. In the refrigerator, such a creation is stored for up to two weeks, and if you do not want to, you can send it to the freezer, and there it will be nothing, it will stay until next year. But, I doubt it, as soon as you bite off a slice, it will disappear immediately). And again bungle another portion.

Recipe for cooking lard through a meat grinder with garlic and pepper

Cool option, my husband tells me that he is for the lazy. And even if so, then such a snack can then be smeared on a loaf and used instead of sandwiches. So, we are dictated by a classic recipe, and I want to demonstrate a slightly different and more interesting one. Make a cold sausage dish.

Wow, such an appetizing miracle will also be spicy, which is twice as pleasant. If you do not like spicy delicacies, then use less red pepper.

We need:

• lard - 0.5 kg
• garlic - 3 cloves
• ground pepper and black red - 0.5 tsp each
• fresh greens - a bunch
• salt at discretion

Stages:

1. Prepare the electrical appliance for work, and then cut off the coarse skin from a piece of bacon, and pass the pulp through a meat grinder. Use the nozzle with large holes, it will not work with small holes.

Add salt and ground peppers to a bowl with the contents. Stir.

2. Chop the washed herbs with a kitchen knife and pass the required amount of garlic through a press. Stir.

4. Place the resulting mass in a bag, shape the sausage with your hands (store in the refrigerator). And after 3-4 hours, cut off a piece, put it on bread and gobble it up with green or onions for a sweet soul.

Boiled bacon in a bag - a very tasty recipe

Another grandiose masterpiece that many are looking for, but cannot find in any way. Keep your proven recipe and help yourself.

If you plunge into history, it turns out that this is an old Russian version, which everyone has forgotten about, and now they are filling this gap. And more and more often housewives use it. After all, everyone loves lard with, and even with vodka.

We need:

• pork lard, raw, not boiled - 1 kg
• ground black pepper - 0.5 tsp
• coarse salt - 2.5 tbsp

Stages:

1. Add ground pepper to salt and mix. Then chop the bacon into equal small plastics together with the skin. The product must be dry but clean.

2. Rub all sides of the lard with a mixture of salt and pepper, place in a bag or bag. In the process of salting, liquid will begin to stand out, do not be alarmed, it should be so. But here you have to take not a single bag, but pack it in two, as if one in one.

This dry curing method is the simplest and possibly the best. You will definitely like it, and you will often cook for it.

3. Tie the bag with a weak knot.

On a note. Leave the dish as it is on the table at room temperature for about 6 hours. Then transfer to a cool place and wait three days.

4. After the required time has elapsed, shake off the salt and pepper, remove with a knife, cut into thin small pieces. And voila, eat for everyone's delight. Indeed, in frost and cold, such a snack goes away in years, especially if it is Ukrainian. A couple of onion feathers will also come in handy. Wow! Good luck!

Salt lard dry at home delicious

This option assumes that all products are taken exclusively by eye, if you do not trust him, then refer to the previous salting method. Because it looks like this one. In the description, I prescribed the proportions of the ingredients, they do not have significant differences in each recipe.

We need:

• lard, bacon - 2 kg
• salt - 4-5 tbsp and plus how much it will take
• ground red pepper - 1 tsp and allspice peas - 10 pcs.
• garlic - 12-15 cloves

Stages:

1. Start cooking by cutting bacon. Chop it into pieces that are 5 cm by 5 cm thick.

2. Peel the garlic and start to act, spin it in a blender bowl or use a garlic press. Place this gruel in a cup. And crush the peppercorns in a mortar.

3. Then combine all the products together, this is garlic, and two types of pepper with salt. Stir.

4. Now take a bowl or saucepan and line the bottom with a fragrant garlic pot. Spread pieces of bacon with it and put it here. Then fill the rest of the space with coarse salt.

5. Cover the saucepan and leave in the refrigerator to stand for 10 days. Before you use this appetizer, shake everything unnecessary from the pieces, cut into thin plastics and eat to your health! Bon Appetit!

That's all, my dear friends. I hope that you were completely delighted with these recipes and learned how to salt lard to the delight of everyone. Now you are not afraid of any stress, because it gives such an influx of strength and renews brain tissue. This product has a whole bunch of healing properties, I will not write about them, some other time.

Goodbye to everyone, and see you soon!

Salting lard at home is a very easy and simple process. It should be noted that such a product is very popular not only in our country, but also in countries such as Germany, Ukraine, Poland, Italy, etc.

general information

Before I tell you about how lard is salted at home, you should tell why this product is so popular in many countries of the world.

Thanks to its aroma and invaluable nutritional properties, bacon is one of the favorite types of snacks. For centuries, salted lard has been considered the food of the poor. After all, the fleshy pieces of carcass always went to those who could pay a decent price for them. But it was thanks to the fat that the working people gained a lot of strength and energy.

By the way, there is an interesting fact about this product. Historians believe that if Columbus had not been on lard, he would hardly have been able to get to the New World.

Product properties

Many people are interested in how salting of lard is carried out. Indeed, in their opinion, such a product must be present on every table. This is due to the fact that it contains "long-lasting calories". People who use them quickly restore strength and energy, and also preserve them for a very long time.

So, 100 g of lard contains about 800 energy units. But, despite this, such a product is considered very useful, since it contains many valuable fatty acids that are involved in the formation of hormones, cell building and cholesterol metabolism. That is why in this article we decided to present you the most popular ways of salting lard.

Product selection

Before salting tasty bacon, you should choose the right one. To do this, you need to pay attention to the following nuances:

• It is better to buy lard with skin. After all, the most useful is what is 2.5 centimeters below it.
• To make salted pork fat tasty and healthy, the original product should be purchased wisely. The fat should be firm, homogeneous and dense. You can check it in the following way: pierce it with a sharp and long knife. If the fat is good, then it will slightly resist, but at the same time it will pierce well, without jerking.
• For salting, it is better to purchase fat from sows than boars.
• In the cut, this product should be slightly pinkish in color or have a snow-white color.
• If you notice that the fat is a little yellowish, then it is better not to take it.

It should also be noted that it is better to cook or smoke a product with layers of meat. This is due to the fact that when salting with the usual method, the bacon can turn out to be too hard, in addition, it quickly deteriorates, even if it is stored in the refrigerator.

Product preparation and salting methods

To carry out the salting of lard at home, you should carefully prepare the main raw materials. It needs to be washed in warm water, and then cut into layers 4 centimeters thick - then the pieces will be salted well and evenly.

After preparing the product, you should decide what method you want to use for salting lard at home. There are three options in total:

Due to the fact that there are a lot of recipes for making homemade lard, we decided to give only the most popular of them.

Simple salting of lard (in Ukrainian)

The dry method of salting such a product is considered the most popular. After all, it is the least time consuming. For this we need:

• raw pork lard with skin - about 1 kg;
• medium garlic cloves - about 10 pcs.;
• lavrushki - 2 leaves;
• table salt - 4 large spoons;
• peppercorns - 3-4 pcs.;
• ground paprika - 2 large spoons;
• caraway seeds - dessert spoon;
• chopped chili pepper - dessert spoon.

Product preparation

Dry salting of bacon is quite easy. To begin with, the main product needs to be washed well, dried with paper towels, and then cut into two wide layers 3-4 centimeters thick. Next, they should be laid on the board with the skin down and several cuts 2-3 mm deep should be made.

Salting process

After the product has been processed, you need to peel the garlic cloves and then chop them finely. Next, break the leaves of the lavrushka and press them into the previously made cuts along with the garlic plates.

As for the rest of the components (table salt, peppercorns, ground paprika, cumin, chopped chili pepper), they should be combined and ground into small crumbs. The resulting mixture must be rubbed with layers of bacon, carefully place them on food foil and wrap tightly with it. In this form, the product must be removed to the refrigerator for 1-2 weeks. After the specified time, it will be fully usable.

The fastest salting lard

Lard in Ukrainian style can be salted in another way. To do this, the prepared product needs to be rubbed generously with salt and garlic passed through a press, and then put in a container and tightly closed. We place the product in the refrigerator and keep it for 3-5 days. After that, you can safely put it in the freezer. After a day, the lard must be removed, cut into thin slices, and then served along with the bread.

Salt lard in brine (cold)

The wet process of salting lard takes a little longer than dry. To do this, we may need the following components:

• fresh pork fat - about 800 g;
• garlic cloves - about 6 pcs.;
• table salt is not very coarse - 4 large spoons;
• chopped allspice - a couple of large pinches;
• black peppercorns - 4 pcs.;
• sweet paprika - a couple of small spoons;
• lavrushka - 3 leaves;
• cold water - about 3 liters.

Brine preparation

How to salt tasty bacon? Wet, of course. To carry out our plans, it is necessary to prepare a fragrant pickle. To do this, pour cold water into the pan, and then put it on the stove and bring to a boil. Next, in the hot liquid, you need to put table salt, chopped pepper, lavrushka leaves and pepper in the form of peas. We mix the ingredients and remove the container from the stove, after which we keep it at room temperature until the brine has completely cooled. In the meantime, you can start preparing the main product.

Bacon processing

After purchasing a suitable piece of lard, wash it thoroughly, scrape the skin off, and then dry it immediately with towels. Next, the product needs to be cut into medium pieces (about 3-4 centimeters wide).

Salting process

Having prepared the raw materials, it must be put in a glass jar (it is better to take a half-liter one), and then fill it with a completely cooled brine. In this case, lavrushka and peppercorns should also be placed in a container.

Then the filled jar must be closed with a plastic lid and refrigerated. It is recommended to salt lard in this way for about four days. After this time, the product should be carefully removed from the container and lightly dried with paper towels. Next, it must be seasoned with ground paprika, grated with garlic and wrapped in food foil.

To make the bacon more tasty and aromatic, it is recommended to keep it in the cold for about three more days in this form.

Serving correctly

Now you know how to carry out salting of lard at home with a wet method. It should be noted that if you decide to cook such an appetizer without first cutting it into pieces, then the holding time in brine and foil must be increased by a few more days. This is due to the fact that thick and wide layers of bacon absorb spices much longer than small pieces.

And now the most pleasant thing: a tasty and aromatic appetizer must be taken out, cut into slices, and then presented to the table along with rye or white bread, adjika or mustard.

Hot salting lard

The hot method of salting lard is not very popular among the population of our country. What is the reason for this? First, this method is very laborious. Secondly, most people prefer to salt fresh lard. After all, this way the appetizer turns out to be more aromatic and tasty. It should also be noted that during heat treatment, all the beneficial substances of this product simply disappear.

So, let's take a look at how hot salting of lard in onion skins is carried out. For this we need:

• pork lard with layers of meat - about 1 kg;
• table salt is not very fine - about 4 large spoons;
• lavrushka leaves - 5 pcs.;
• onion peel - from 4 large heads;
• drinking water - about 1 liter;
• granulated sugar - 2 large spoons;
• ground black pepper - use according to taste and discretion;
• garlic cloves - about 9 pcs.

Ingredient processing

Salting lard in onion skins is a fairly easy process. But in order to implement it, it is necessary to process all the ingredients in advance. To do this, remove all the husks from the onion heads, and then pour it with plain water, stand for several minutes and shake vigorously in a colander.

As for the fat, it needs to be washed, cut into layers 5 centimeters thick. It is also necessary to make a brine in advance. To do this, the drinking water should be slightly warmed up, and then granulated sugar and table salt should be dissolved in it.

Food preparation and heat treatment

After making the brine and processing the lard, put ½ part of the onion husk into the multicooker bowl, and then place the main product on top of it (skin side down). After that, lard needs to be flavored with ground black pepper and lavrushka leaves. In this form, it should be sprinkled with the remaining husk and filled with the previously prepared brine.

After completing all the actions described, the bowl of the device must be closed and the extinguishing mode must be set for exactly one hour. This time is quite enough for the product to be fully cooked, saturated with all the spices, and also acquired a pleasant golden hue.

The final stage

If you want to get a more delicate and tasty bacon, then after finishing the heat treatment, it is recommended to keep it in the same brine for about 8-11 hours. After the specified time, the product must be removed and dried immediately with paper towels. Next, you need to grate it with chopped garlic cloves and a small amount of black pepper.

In this form, the future snack should be wrapped with cling film and placed in the refrigerator. After a day, the salted lard must be removed to the freezer and wait until it is completely hardened. Only then can it be eaten.

How should you use it?

Lard, cooked by hot salting, turns out to be very aromatic and tasty. Moreover, thanks to the onion peel, such a product acquires a pleasant golden hue.

By the way, some housewives use such a product for frying potatoes. In this case, the chopped bacon must be fried in a pan to the state of cracklings, and then put the chopped onions and potatoes. It should be noted that such a dish turns out to be very tasty, satisfying and nutritious.

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

The best recipes with photos

The last notes

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