Salo is very tasty, healthy and natural product. Lard is smoked, eaten raw and salted. Properly selected seasonings will help you pickle lard in brine.
The classic recipe for lard in brine
Universal and appetizing snack- lard in brine in a jar. Such a procedure as salting lard in brine does not take much time.
Ingredients:
- 3 bay leaves;
- 1 kg. fat;
- 100 g of salt;
- liter of water;
- 3 cloves of garlic;
- 10 peppercorns.
Cooking step by step:
- Cut the fat into pieces, the thickness of which should be no more than 5-7 mm. Rinse the pieces and pat dry with a towel. Put the pieces not quite tightly in a jar.
- Prepare the brine. Add salt, peppercorns and bay leaves to the water. After the salt has dissolved, remove the brine from the heat and add the minced garlic, mix well.
- Pour hot brine into a jar so that the pieces of fat are covered with brine. Close the jar with a lid and put it in the refrigerator for 3 days.
- Remove the finished pieces of lard from the jar, dry and serve.
Keep tasty fat in brine you need in the freezer.
Salo with garlic in brine
What a delicious lard without garlic - it is he who adds piquancy and flavor to the product. How to pickle lard in brine with garlic correctly, you will learn below.
Required Ingredients:
- 5 cloves of garlic;
- liter of water;
- 1 kg. fat;
- a glass of salt.
Cooking:
- First prepare the brine. Boil water and add salt. Refrigerate the brine.
- Cut fresh lard into medium pieces.
- Finely chop the garlic and grate the lard.
- Put pieces of lard in a jar. Add the remaining garlic.
- Pour into a jar cold brine and cover with a lid.
- Cover the jar with a towel and place in the shade for 6 days.
- After 6 days, fat can be eaten.
Salo in brine, prepared according to this recipe, is soft and fragrant. Store the product in a cellar or refrigerator.
Salo in hot brine
At home, delicious lard in brine can also be prepared according to a different recipe, where the brine should be hot. In hot brine, lard is very tasty. You can take lard with layers of meat, a brisket is suitable, where such a layer is larger.
Ingredients:
- 5 sticks of cloves;
- 1.5 l. water;
- 8 cloves of garlic;
- 10 peppercorns;
- 7 art. l. salt.
- 800 g of fat;
- 4 bay leaves.
Ingredients:
- star anise;
- 1 kg. fat;
- 6 peppercorns;
- a glass of salt;
- liter of water;
- a spoonful of dried herbs;
- 10 cloves of garlic;
- 3 bay leaves.
Cooking:
- Prepare the brine. Pour salt with hot boiled water and dissolve it. Cool the brine to 40 degrees. Both sea salt and ordinary rock salt will do.
- Soak salo overnight or 4 hours cold water by cutting into small pieces. It is better to do this in a deep saucepan so that the pieces are covered with water.
- Dry the soaked fat and put it in a jar.
- Place chopped garlic, bay leaves and peppercorns between the pieces of lard. Sprinkle the pieces with herbs.
- Pour the brine into the jar and place the star anise on top. Cover, but do not tightly close the lid of the jar. Leave the fat in a dark place for 4 days.
Finished salted lard store in brine in the refrigerator.
It is not necessary to fill the jar with lard closely, so it will not salt well.
Salo with carrots
A bouquet of spices adds flavor to the salo. Such a marinade reduces the salting time - you can enjoy the finished snack a day later. Salo is stored in the refrigerator in a jar along with vegetables, which can also be served at the table.
For many centuries, lard was the food of the poor - the most enviable pieces pork carcass always went to those who could pay for them. And it was fat that gave energy and health to people who made up the “labor force” in the Middle Ages, and even earlier, in the era of antiquity, it was supplied to the army by order of Emperor Justinian, so that the legionnaires had a lot of strength and energy. One of the most interesting facts about fat - its role in the discovery of America by Columbus. Historians believe that if Columbus had not had enough lard on his ship, he would hardly have been able to get to the New World - the sailors would have quickly "brutalized" if they had eaten only fish.
Salo is rich in "long-lasting calories" - those who eat it restore energy and strength for a long time. There are about 800 kcal in 100 g of fat, but this does not mean at all that this product should not be eaten by those who follow the figure - everyone can and should eat fat in moderation! This is extremely useful product rich in many valuable fatty acids involved in cell construction, the formation of hormones, as well as cholesterol metabolism. In addition, the substances contained in lard help to eliminate toxins (lard goes well with alcohol, preventing intoxication and preventing Negative consequences alcohol consumption). In general, the enumeration of arguments in favor of the consumption of fat can take more than one hour, but we will end with the fact that 10-30 g of fat per day for people who do not have physical activity is not at all harmful, but very useful. Athletes, tourists and everyone whose lifestyle is associated with physical activity, fat can be eaten and more than 30 g per day.
You can buy lard today without any problems. However, hand-made lard will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and wonderful taste of cooked snacks, delighting yourself and your family.
Choice raw fat
Great contribution to the success homemade lard – right choice raw bacon upon purchase. So, pay attention to the following:
Choose better fat with a skin (by the way, the most useful ones are exactly 2.5 cm of fat under the skin);
Fat should be homogeneous, elastic, dense, The best way checks - pierce sharp knife(good lard will resist slightly, but pierce easily, without jerking);
It is better to choose fat from "girls" and not from "boys";
On the cut, the fat should be snowy white or slightly pinkish;
yellowish soft fat better not to buy.
Note that lard with streaks of meat is better to smoke or boil, when salting in the usual way such fat will either turn out to be too tough, or may deteriorate in the refrigerator.
Salting fat at home - ways
Before salting, lard can be cut into layers 3-4 cm thick, or immediately cut into desired pieces. There are three methods of salting fat:
Since there are a lot of recipes for making lard in these three ways, we will give the most popular ones.
Recipe for salted lard with garlic
You will need:
1 kg of raw fat on the skin,
10 cloves of garlic
4 bay leaves,
4 tbsp salt,
3 tsp black peppercorns,
2 tbsp ground paprika,
1 tsp cumin,
1 tsp ground chili pepper.
How to salt lard at home.
Rinse a piece of lard, dry it, cut a piece into two layers, lay it down with the skin on a board, make cuts 2-3 mm deep in the lard. Peel the garlic, chop it thinly, break 2 parsley, put the garlic and leaf on the fat, press into the cuts. Rest Bay leaf and grind black pepper into crumbs with 2 tbsp. salt and cumin, mix, sprinkle one piece of lard abundantly with this mixture. Mix the remaining salt with hot pepper and paprika, sprinkle the second piece of lard with this mixture. Put the pieces of bacon on the foil carefully so that the seasonings do not wake up, wrap tightly, put in the refrigerator for 2 weeks. Or fat can be removed in the freezer for 2-3 weeks.
Another option for salting lard with garlic:
Put the layers in a container, pouring abundantly with all the seasonings (garlic is also in this case inserted into the cuts) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is placed down with the skin, the second - up, etc. First, such fat is kept for a day at room temperature, then it is put in the refrigerator (not in the freezer), salted for 3-5 days.
For the best salting fat on top can be laid oppression. Another trick - do not be afraid to sprinkle lard big amount salt - the product will take in exactly as much salt as needed.
A quick recipe for salting lard
You will need:
Salo,
black pepper,
salt,
garlic.
How to quickly salt lard at home.
Cut the fat into medium or large pieces, grate with salt, pepper, garlic, passed through a press, put in a bag, leave for 12 hours at room temperature, then put in the freezer for 2 days.
Recipe " Onion fat"- lard, salted in onion peel in brine
You will need:
Salo with layers of meat,
husk 7-10 onions,
4-6 peppercorns,
3-4 bay leaves,
5-6 garlic cloves,
1 liter of water
1 glass of salt.
How to salt lard in brine in onion peel.
Pour salt into a saucepan, pour in water, bring to a boil, put the onion peel, boil for 5 minutes, put the fat so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from the stove, leave for 15 minutes, remove the fat, dry . Grind garlic and parsley, crush black pepper, make cuts in the cooled lard with a knife, stuff them with spices, rub them also over the entire surface of the pieces, wrap the lard with foil and put it in the freezer. It will be possible to eat such fat after it is completely frozen.
The above method is the so-called hot ambassador. You can also salt the lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (the brine concentration is at least 12%): the lard is placed in a container, poured with brine, pressed down with oppression and covered with a lid.
There are also very modern ways salted fat.
Recipe for salting bacon in a slow cooker in onion peel
You will need:
1 kg of fat with layers of meat (brisket),
200 g salt
4-5 bay leaves,
2 handfuls of onion skins
1 liter of water
2 tbsp Sahara,
black ground pepper,
garlic.
How to cook lard in a slow cooker in onion peel.
Soak the onion peel, then rinse it with running water. Put half of the husk into the multicooker bowl, put the lard, put the bay leaf and the rest of the husk. Dissolve sugar and salt in 1 liter boiling water, mix, pour lard. Turn on the quenching mode for 1 hour, after stewing, leave the fat in the marinade for 8-10 hours or overnight. Then dry the fat, grate with garlic, passed through a press and mixed with black pepper, wrap cling film, put in the freezer, you can eat lard after it is completely frozen.
Cooking lard in onion skins
A terrific and simple recipe for hot pickling lard in onion skins.
This recipe is also good because lard salted in this way can be kept in refrigerators for about 3 months.
To make lard in onion skins you will need:
pork fat,
Water - 7 glasses,
Onion peel - a few handfuls,
Garlic - 4-5 cloves,
Black and red ground pepper to taste
Coarse table salt - 1 cup.
How to cook lard in onion skins.
1. Cut the lard into fist-sized pieces.
2. Add water to the pan, put onion skins and salt there. Bring to a boil.
3. Boil the brine for 5 minutes, and then put the chopped pieces of lard into it (in order to evenly salt the lard, the brine should completely cover the lard)
4. Salo should be boiled in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil more - 30-40 minutes.
5. After that, turn off the fire and leave the fat in the brine for about a day.
6. Then we take out the lard from the brine, wipe it with a paper towel so that the lard is dry.
7. Now the lard can be grated with your favorite spices - black and red ground pepper, garlic (if you like) and other seasonings.
8. Put the pieces of fat in bags and put in the refrigerator for a day, then put in the freezer or use.
It turns out very tasty lard - spicy and spicy, it goes well with second courses, as well as with vodka.
Delicious fat
Ingredients:
600 g bacon (or brisket)
48 g salt (8% of fat)
5 bay leaves
5 juniper berries
10 black peppercorns
Spices
1 head of garlic
Cooking:
Grind spices. Finely chop the garlic
Mix everything with salt, roll pieces of bacon in this mixture (I cut into small ones, about 3x8 cm).
Store in jars and refrigerate for 3 weeks.
Everything is very delicious!
Salo baked
For the recipe you will need:
Salo or pocherevka - 1 kg
- pepper (peas) - 10 pcs.
- coriander (peas) - 10 pcs.
- bay leaf - 5 pcs.
- garlic - 1-2 heads.
Cut lard or handkerchief into long bars and stuff with spices and garlic. Sprinkle each piece with salt and pepper and wrap tightly in foil.
Place the pieces in a bowl and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.
Salo "Ladies" - unusually tender
There are many ways to salt salt. Especially stands out among them is the "ladies'" ambassador in brine - the salsa turns out to be tender, tasty and can be stored for quite a long time.
Ingredients:
1.5 kg. lard;
1 l. filtered water;
5 st. l. salt;
5 pieces. bay leaf;
5 tooth garlic;
black peppercorns;
ground white pepper.
Cooking:
Boil filtered water with salt for 10 minutes. Let cool until room temperature. Peel and crush the garlic with a knife, mash the pepper with peas, break the bay leaf and pour it into the brine together with ground pepper, mix everything thoroughly. Rinse the salo and clean the skin well. Slice large pieces. Put in a bowl, preferably glass. Pour the finished brine and put it in a cool place for two or three days, do not close the lid - the fat should breathe. After salting - get, dry, sprinkle with spices to your taste. Wrap in foil and store freezer.
Fat pate
Lots of people love salo. I propose to cook a pate of bacon on hastily, which is perfect for a sandwich, especially with a green onion and cucumber. Great snack for a picnic.
You will need:
0.5 kg of salted fat,
1 large carrot
2 heads of garlic
bunch of dill.
Cooking:
1. Salo, garlic grind through a meat grinder.
2. We rub the carrots on a fine grater, finely chop the dill.
3. Mix everything, the lard pate is ready.
4. Inexpensive, original and tasty.
A very simple way to salt lard
Cleanly washed lard, dried with paper towels, cut into pieces, then sprinkled with plenty of salt, red and black pepper, chopped garlic cloves, dried tomatoes and paprika, coriander, bay leaf, do not forget.
Then we cover the saucepan with a lid and put it in the refrigerator for 3 days.
Salted salo in onion peel
1.5 kg fat
200 g salt
1 liter of water
red ground pepper
garlic
onion peel
This recipe for salting lard is simple, and many people like the result. Fat prepared according to this recipe is stored for a long time, it can be served on the table in any situation.
It is better to take a not very thick piece of lard, or sticks, about 4 * 5 * 15 cm in size.
Dissolve salt in a liter of water, add onion peel and bring to a boil, dip the lard into a boiling brine, it should boil for about 5-7 minutes, remove from heat, then leave the lard in brine for 12-15 hours.
Then remove the lard from the brine, blot it, chop the garlic, rub the lard with it along with red pepper. Salt should be stored in the freezer.
Salo in the Urals
Ingredients
1 piece of lard with meat layer
garlic
coarse salt
According to this recipe, salting lard is better to take a piece of lard with a layer of meat, but not necessarily. On a piece of fat, you need to make cuts along.
Peel and cut the garlic cloves in half, stuff the cuts in the fat with the garlic halves.
Then a piece of fat should be sprinkled on all sides with coarse salt and wrapped in any cotton fabric.
Store lard prepared according to this recipe should be wrapped in paper, because of the plastic bag, it can acquire an unpleasant odor.
SALO IN A PACKAGE
Chop the head of garlic with a bunch of black and allspice, salt, spread the fat with this mixture, wrap it in a bag, wrap the bag with bacon in another bag. It is necessary to wrap it carefully so that there is no air left inside the bag, which, when heated, will inflate greatly. Leave the fat in the kitchen overnight to marinate.
In the morning, having collected water in a saucepan, dip the fat into it, and put it on the stove to boil. It is necessary to boil for 2 hours, and then leave to cool directly in the water.
Then you need to put it in the refrigerator and when the lard hardens, cut and surprise yourself, home and guests who drop in with lard melting in your mouth, which they have never tried before ...
Quick recipe. Daily fat.
Very quick salting- cut fresh fat into cubes 5 x 5 cm, roll in coarse salt, black pepper, add any seasonings and place in a jar or pan, shifting with garlic cloves. Sprinkle additional salt on top and cover with a lid. Place the container in a warm place for a day, and the next day the fat is ready. You need to store it in the refrigerator.
Roll of fat "Quiet Ukrainian night, but the fat must be hidden..."
This is a roll of lard lovely dish which is to the taste of every connoisseur delicious food, and can also be an excellent component holiday table. The lard roll recipe is very simple (and not expensive), and the preparation of the lard roll itself does not take much time. I took fat 3 cm thick. I always take exactly thin fat, in which fat cells still do not need support from connective tissue reinforcement - there are no veins in it, fibers that sometimes interfere with biting and get stuck in the teeth. the fat was bright white with a faint pink tint.
Make cuts on the layer and put chopped garlic in them
Then she powdered with black and white pepper, dry basil and rosemary and salted. She twisted a layer of lard into a roll, and so as not to turn around she tied it with a harsh thread. In this form, in a bag, the fat was in the freshness chamber in the refrigerator for 2 days.
Then I transferred the bag of bacon to the freezer and remembered about it a week later, cut it.
Salo baked in foil
We take lean layers. Cut into portioned pieces and soak overnight in salt water strong brine with the addition of spices for bacon (check the strength of the brine raw egg: if the egg floats on the surface and does not sink, then the brine is good). Layers should marinate for at least 8 hours. In the morning, remove the lard from the brine, let it drain. Wrap each piece in foil and place on a baking sheet with the skin down. Bake the lard in hot oven 20 minutes, if put in a cold oven, then 40 minutes. I usually put it in a cold one. Remove the finished lard from the oven, let it cool, drain the melted excess fat through a small hole in the foil. Put it in a bag (right in the foil) and put it in the refrigerator until it cools completely.
Salo in garlic-salt solution
Exists a large number of various recipes for the preparation of salted bacon and each hostess selects the most acceptable for herself. Here is another way of salting fat.
When processing fat, it does not need to be washed, it is enough to clean it with a knife, that is, you need to remove everything unnecessary from its surface and after that you just need to put the fat in cold water and leave it for fifteen hours, so we will give the fat softness.
Then the fat must be cut into long pieces of about twenty centimeters and a width of about ten centimeters. After that, make small cuts, about three centimeters apart, and put pieces of garlic in them. If you want lard sharper, then you can smear it with garlic mass.
Then the fat should be well sprinkled with coarse salt and red or black pepper.
Separately, you need to prepare a brine, for this, for two kilograms of salt, you need to take five liters of water and boil it.
After that, the pieces of lard should be put in an enameled bowl or pan and pour the prepared solution that has already cooled down, put a plate with a load on top and put it in the cold.
After seven or eight days, the lard should be fully cooked. At first, such fat will seem very salty, but this is only the first impression. You need to get the fat out of the solution and let it dry, then remove extra salt, then to taste the fat will already be unsalted. If desired, lard can also be sprinkled with black or red pepper. Sprinkle generously.
Such fat is stored only in a cold place. It can then be folded into glass jar and close the lid. Or wrap in foil or parchment paper.
The finished fat is cut into pieces and served at the table, it can also be fried or made into cracklings.
Salo in the oven
Ingredients:
Pork fat with streaks of meat - 0.5 kg
salt - to taste
freshly ground black pepper
bay leaf - 8 pcs.
garlic - 4 cloves
baking paper
Cooking method:
Wash salo, pat dry.
Cut the lard into small pieces, rub each piece with salt.
Sprinkle with pepper.
Take paper and cut it into squares. We put two bay leaves and chopped garlic on the sheet.
We lay out a piece of fat. We also put lavrushka and garlic on top.
We wrap the fat in paper. We take a cauldron or ducklings, lay out the fat in paper.
We put in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. At night we remove the bags in the refrigerator.
Elnova Oksana
Salo in Belarusian
Ingredients:
Fresh (homemade) lard with skin 1 kg
cumin 1 tsp
coarse salt 4 tsp
sugar 1/2 tsp
bay leaf 3 pcs.
garlic 1 head
Cooking method:
The skin, if not cleaned, scrape well with a knife, wash the fat and dry it with a cotton towel. Pass half of the head of garlic through a press, cut the other half into thin slices. Mix salt, sugar, cumin and garlic. Lubricate the lard with a salty-spicy mixture. Break the bay leaf, mix with garlic cloves and sprinkle lard on top and bottom. Put the fat in a glass or enameled container, cover with a lid. Place the container in a cool, dark place (but not in the refrigerator). Turn the piece every day. Soak for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Turn the piece over once or twice during this time. And the last stage. Wrap the salo in cling film and put it in the freezer for a day, without peeling off the salt and garlic. Peel just before serving, cut into thin slices. Very tasty with black Borodino bread!
Smoked lard in the oven
Ingredients:
Salo or brisket 400 g
ready-made natural marinade-brine for smoking meat or lard 100 ml
Cooking method:
Salo cut in half. We take a sleeve or a bag for baking, put pieces of bacon in it, pour marinade over it, tie it up and send it to marinate in the refrigerator for 12 hours. Then we take pieces of lard and transfer to a refractory dish. We put the dish in the oven and bake for about 30 minutes the fat at a temperature of 130 degrees, the brisket at a temperature of 150 degrees. Cool the finished fat in the freezer, cut into slices and serve.
Salo in the bank
Ingredients:
Large piece of lard with skin
salt
garlic 1 head
Bay leaf
allspice
3 liter jar
Cooking method:
Wash a large piece of lard, dry it. We cut off rectangular pieces 5 cm long from this piece. Rub each piece well with salt and put it tightly in a jar, sprinkling each layer of fat with chopped slices of garlic. Put a couple of bay leaves and peas of allspice on top. Close the jar with a lid and refrigerate. lard is ready for 5-7 days.
Pickled lard
Ingredients:
Salo with a large layer of meat
water
salt
Bay leaf
peppercorns
garlic
Cooking method:
We take the fat and clean the skin (for this we put the fat with the skin up and scrape it with a knife, trying not to cut or tear at the same time). Then wash the fat and pat dry. We cut the fat into small pieces 4 cm long. Pour cold boiled water into the pan and put salt at the rate of 100 gr. per litre. We add spices. Fold the fat in 3 liter jar or enamel pan, pour brine. Add crushed garlic cloves to the jar. We close the lid, checking that all the fat is immersed in liquid and put in the refrigerator for 4-5 days.
Salo in brine
Recipe Ingredients
Salo
garlic
peppercorns
Bay leaf
brine
Recipe
We cut the fat into 5x15 cm cubes and put it in 1.5-1 liter jars (like pickled cucumbers, standing up!), You don’t need to fill the jars tightly. In a 1.5 liter jar, you need to put about 1 kg of fat, no more. And add different spices: garlic, peppercorns, bay leaf.
We cook brine.
Pour water into a saucepan and put on gas. Dip the peeled potatoes into the water. As soon as the water boils (along with the potatoes), we reduce the gas and put salt in the water, a few tablespoons. We bring the water to a boil and a little, until the salt dissolves, boil on a quiet flame. Our potato floats in the middle of the liquid (not at the bottom!). Add more salt and boil again. The potato rises even higher. Then we put salt again and boil, and put salt in spoonfuls until the potato is on the surface (it should be "pushed" to the surface by the salt). All this time, the brine is quietly simmering (on the quietest fire). As soon as the potato "jumped out", we throw it away and boil the brine for literally another minute. Everything, the brine is ready. Don't even try it with the tip of your tongue!
The brine needs to be cooled down. As soon as it has cooled down, pour it into jars with cooked bacon, wait a little and, if necessary, add it again. We close the jars with plastic lids and leave them for a day in the apartment, then the jars need to be put in the refrigerator for 10-14 days (I have 2 weeks). I store it on the loggia (but now we have frosts under -35). The brine does not freeze in jars, it becomes very thick (overflows in the jar very slowly, imposingly!).
After 2 weeks, our fat is ready. To say it's delicious is an understatement! Soft, tender and slightly moist fat... You have long dreamed of this! Try it, salt it also in this way - you will not regret it.
How to cook Fragrant Salo
Ingredients for 10 servings:
Red pepper (coarsely ground) - 50 grams,
dried dill - 30 grams,
turmeric - 20 grams,
bay leaf (ground) - 3 pieces,
cloves - 4 sticks,
cinnamon - a pinch
nutmeg (crushed) - 50 grams,
fat - 2 kilograms,
salt - 9 tablespoons,
garlic - 2 cloves.
Cooking method:
Stage 1: If you are interested in the question of how to salt lard, then this recipe is especially for you
Step 2: First you need to combine all the seasonings described and mix them well so that they are evenly placed among themselves.
Step 3: Moderate the fat into small pieces, their size should be 10 centimeters by 10 centimeters. We put it in a saucepan and fill it with water. Bring the fat to a boil and hold for no more than three minutes. Remove from heat and add salt. Leave for 12 hours in a cold place.
Step 4: After the lard is infused with it, it is necessary to remove all the water with a towel and rub with garlic.
Step 5: rub the product with spices and leave until the fat hardens. After acquiring hardness, the product can be consumed.
Salo in onion peel
The product prepared in this way looks like smoked lard, but has a specific taste. It is prepared by boiling in brine with the addition of onion peel and spices. The finished fat is well cooled, rubbed with garlic, wrapped in foil, put in the freezer and kept for 3 to 7 days. It should be borne in mind that boiled salted lard cannot be cut immediately after it is taken out of the freezer, otherwise it will crumble. Let it rest for a while at room temperature.
Ingredients:
Salo fresh 1000 g
Water 1 l
Salt 150 g
Onion peel 10 g
Sugar 1 tbsp. l.
Garlic 2 heads
Black peppercorns 10 pcs.
Bay leaf 2 pcs.
Ground red pepper 0.5 tsp.
Cooking:
To prepare the product, you need to take fresh fat of a small thickness, rock table salt without additives, water, onion peel, sugar, garlic, black peppercorns, bay leaf and ground red pepper.
Pour water into a saucepan, put onion peel, sugar, salt, pepper (red and black) and bay leaf.
Bring the solution to a boil and lower the bacon cut into pieces into it.
Boil the fat on low heat for 1 hour, and then remove from heat and leave in this brine for a day.
Peel the garlic cloves from the dry shell and finely chop or pass through a press.
Remove salo from brine and pat dry
Grate the fat thoroughly on all sides with garlic, place in a bag and leave for 2 hours at room temperature.
Wrap each piece of bacon in foil and place in the freezer
Before use, let the lard lie down for some time at room temperature (so that it does not crumble when cutting), remove excess garlic and cut into thin slices. Serve with horseradish or mustard.
Salo roll recipe
Salo roll is a wonderful dish that is to the taste of every connoisseur of delicious food, and can also be an excellent component of the festive table. The lard roll recipe is very simple (and not expensive), and the preparation of the lard roll itself does not take much time.
For the roll you will need:
Salo (it is desirable to choose thin without a skin) square or rectangular shape
- garlic 4-5 cloves
- salt
- allspice
- raw carrots 2-3pcs
Cooking method:
Rinse the lard thoroughly and dry with a napkin. Peel the garlic and grate it on a grater (or squeeze it with a garlic maker). First brush one side with garlic, rub with salt and pepper.
Wash and clean raw carrots, cut into small plastics along the entire length and lay on a greased surface. Then wrap the roll so that the filling is inside. In order to prevent the roll from unwinding along its entire length, tie it with a thread. And so that the filling does not get into the water, put the roll in a plastic bag. Place in a saucepan and cover with water at room temperature. Cook over low heat for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool, putting it in the refrigerator. When the fat hardens, the roll can be cut into thin circles.
Salo recipe in Ukrainian
The best fat is considered to be from the sides or from the back of the pig, it is the softest, oily. The skin should be thin, well tarred. The structure should be white, soft and elastic.
For salting, it is better to take thick fat without thick veins of meat. You can cook lard in Ukrainian different ways, however, there is one that has been known since ancient times. Consider how to salt lard in Ukrainian.
The recipe for lard in Ukrainian is quite simple and will not take much time.
Ingredients:
Salo 1 kg,
garlic
1 head
salt,
spices (ground red and black pepper),
bay leaf 1 pc.
Cooking method:
Cut the fat into pieces, approximately 15x7 in size, do not cut the skin. Grease generously on all sides with salt (it is better to use coarse rock salt). Peel the garlic (1 head - 7-8 cloves), cut into thin slices. With a knife, make small indentations (holes) in the fat and put a clove of garlic into each indentation. Then generously grate with pepper (black and red ground). Grind bay leaf - 1 pc, and also grate each piece.
Put the pieces on a flat plate, cover plastic bag, tie and leave for 1-2 days at room temperature (the salting period depends on the size of the pieces of fat and its structure). Then refrigerate for 1-2 hours to freeze the fat. Before use, clean the pieces of salt and spices. Store in the refrigerator (preferably in the freezer). Shelf life is several months. If underlining is used for salting, then the salting time is doubled.
Salted in this way, lard is great for sandwiches and will become a real delicacy, both on an ordinary dinner table and at a festive feast.
How to salt lard with garlic?
Ingredients:
Salo - who loves what
5-6 garlic cloves
salt
ground black pepper and peas
Bay leaf
Cooking:
Before salting the lard with garlic, cut it into small pieces. And cut each piece into a few more pieces, but without cutting the skin so that the fat does not fall apart.
Cut the garlic cloves into slices, mix the salt with ground pepper and peas.
Then we roll each piece of lard in a pepper-salty mixture and cover each piece of lard with garlic petals.
We put the salted fat tightly in a deep plate. We shift each piece of bacon with a bay leaf. Then we cover the container with bacon with a flat plate and put a press on top.
We leave the fat for several hours at room temperature, then put it in the refrigerator for a day. After that, clean the fat from excess salt, put it in a bag and put it in the freezer.
The price of salted and fresh bacon has a huge difference, and it is many times higher than the cost of a pack of salt.
Yes, yes, because it is salt that is the main ingredient, and spices are already a matter of taste, and they will always be found in any kitchen.
Let's save and salt the fat ourselves!
It's so simple and there are so many wonderful recipes!
Salt fat at home - general principles
The taste and quality of salted lard directly depend on the product. It is better not to use too thick or too thin lard. But layers and pieces of meat are welcome! With them it turns out not only beautiful, but also amazingly tasty.
What methods of salting exist:
in brine;
Hot.
The fastest way to cook lard. And after an hour it can be eaten, but often left to cool completely in the broth. Cold wet and dry salting requires an average of 4-5 days. But the smaller and thinner the pieces, the faster.
Salt is suitable only large. You can use the sea. From spices in lard, pepper, caraway seeds, bay leaves are most often put. And, of course, garlic. Ready bacon can be stored in the refrigerator or freezer, and so that it does not lose its taste and aroma, it must be sealed. Better one piece at a time to make it easier to use and get it right away right amount.
Recipe 1: How to salt lard at home in a dry way
An easy way to salt lard at home. It does not require a lot of time and especially attention. Before use, you will only need to peel off the layer of salt with a knife. Can be washed and dried.
Ingredients
About a kilogram of fat;
Black pepper;
1 kg of salt.
You can use any seasonings or special mixtures of spices for salting.
Cooking
1. Prepare the fat. We clean the skin, rinse, wipe dry. We cut in equal pieces. The size does not matter, you can salt in one layer. But it’s more convenient to immediately cut into rectangles “once”.
2. Mix coarse salt with pepper and other spices, roll pieces of bacon on all sides, including sprinkle the skin.
3. At the bottom of the pan, pour a layer of salt with half a centimeter.
4. Lay out the pieces of fat, not very tight to each other, leave small gaps. Sprinkle with salt and spices, you can add a couple of bay leaves.
5. We spread the second soy fat, pour the rest of the salt on top, cover and keep warm for a day. Then we send it to the refrigerator for another 5 days. Maybe in a nice basement.
6. Ready fat is well preserved in a cold place. But you can pack it tightly and put it in the freezer, thereby extending the shelf life several times.
Recipe 2: How to salt lard at home in brine (brine)
A quick and easy way that many housewives salt lard at home. It is advisable to take for brine sea salt, but you can also use the usual coarse grinding. Especially tasty according to this recipe is lard with layers.
Ingredients
800 grams of water;
A kilogram of fat;
1 glass sea or regular salt;
3 cloves of garlic;
2 leaves of laurel;
Peppercorns, you can and other seasonings.
Cooking
1. Cut the washed and dried bacon into pieces of 4-5 centimeters.
2. Dissolve the salt, mix vigorously. Grains should not remain. We throw spices, chopped cloves of garlic.
3. Put the pieces of lard in a jar, fill with brine. We stand in the refrigerator for a day and you can take the first sample. If the pieces are cut larger, then you will have to wait longer.
Recipe 3: How to salt lard at home with garlic and pepper
Salt is salted at home in different ways, but most often the product is abundantly flavored with pepper and garlic, as they perfectly emphasize its taste. In villages, they use boxes and barrels for cooking, but we will make it easier.
Ingredients
Black pepper.
Cooking
1. Cut the fat into random pieces, wash it first and wipe it with towels.
2. Peel the garlic. Any quantity. Cut the teeth lengthwise into four parts.
3. We make cuts in the fat with a knife and stuff with garlic.
4. Mix salt with black pepper and rub the pieces. We do not regret salt.
5. We put the stuffed pieces in a bag and pour more salt on top, let there be more.
6. Now we put the package in a bowl or pan, keep it warm for one day, and then five more in the refrigerator. That's all!
Recipe 4: How to salt lard at home with onion peel
A method of hot salting lard, which allows not only to quickly obtain the product, but also makes it very beautiful. And if you add liquid smoke, then it will turn out to be a fairy tale. We take the husk from onion.
Ingredients
Fat 1.5 kg;
Salt 7 spoons;
Water liter;
2 presses of husks;
Garlic and pepper.
Cooking
1. Rinse the husk, put it in a saucepan, add fire and put it on the stove. Use some old saucepan, as it will stain inside.
2. We cut the fat into pieces with a side of 5 cm, the length can be made longer.
3. We throw salt into the pan. And as soon as the broth boils for a minute, add pieces of lard. You can pour 3 tablespoons of liquid smoke. Cook for 15-20 minutes. The thicker it is, the more time.
4. Remove from heat and leave for 12 hours.
5. Take out the pieces, rub with chopped garlic and pepper. You can use red, black or a mixture.
6. We wrap each piece with cling film or foil and put it in the freezer. But you can eat right away, just in the chamber it lies perfectly for several months and does not lose its taste at all.
Recipe 5: How to salt lard at home with hot brine
According to this recipe, the brisket is very tasty, on which a large number of meat layers are concentrated. It takes about four days to cook, then the lard is stored in the freezer.
Ingredients
0.8 kg of fat;
7 tablespoons of salt;
Liter of water;
5 peppercorns;
2 cloves;
A little garlic.
To rub the pieces, you will need pepper, garlic, you can take horseradish and any seasonings. We select at our discretion. But you can not rub anything at all.
Cooking
1. Cut the fat into 3-4 pieces. Wash, dry.
2. Cook the brine with the spices listed in the recipe. You can remove or add something. Make to your taste, but do not change the amount of salt. Let the brine boil for two minutes.
3. Pour lard with boiling water, put a plate on top so that it does not float up, and leave it to cool completely at room temperature.
4. Then we put it in the refrigerator for three days. To prevent the aroma from spreading to other products, you can cover or stretch cling film.
5. We take out the pieces, wipe them from the brine with paper towels. You can simply dry it on the table, laying it out on paper.
6. Then we rub with chopped garlic with spices, wrap it in foil and put it in the freezer for storage.
Recipe 6: How to salt lard at home for smoking
Smoked lard is insanely delicious. But before the procedure, it is very important to properly prepare the product, namely salt.
Ingredients
1.5 kg of fat;
200 grams of salt;
2 bay leaves;
ground pepper;
3 cloves of garlic;
1 tsp dry mustard.
Cooking
1. We count the garlic, cut into pieces.
2. Rub the fat with salt and pepper, transfer to a container. Cover with garlic cloves, pour all the salt on top.
3. We throw a bay leaf, pour mustard.
4. Fill with boiling water. The water should just cover the bacon.
5. Leave to cool, then send for three days in the refrigerator. Salo, salted according to this recipe, can not only be smoked, but also eaten salted.
Recipe 7: How to salt lard at home with sugar
This is a Belarusian recipe, according to which you can pickle absolutely any bacon. Tasty pieces are obtained with layers and without them.
Ingredients
3 tablespoons of salt;
0.7 kg of fat;
0.5 tablespoons of cumin seeds;
1 spoon of sugar;
0.5 tsp cardamom;
1 leaf of laurel;
head of garlic
Pepper to taste.
Cooking
1. Pass the peeled garlic cloves through the press.
2. We wash the pieces of bacon, cut into long, but not wide sticks. It is enough to leave a width of 2-3 centimeters.
3. Wipe the pieces with chopped garlic.
4. We combine all the spices together, add a bay leaf there, which needs to be finely broken.
5. After the garlic, wipe the pieces with the prepared seasoning, put them in a glass container and put them in a cool place.
6. Every day we turn the pieces to the other side. Only 4 times for the bars to lie on each side and on the fifth day you can take a sample!
Don't be afraid to oversalt the fat! This unique product that absorbs just the right amount of salt. And extra spices from the surface of the pieces can always be cleaned or washed off.
For dry salting, it is better not to use the peritoneum. It turns out tough, the snack will be difficult to chew. The peritoneum is better friends with brines and cooking. For dry recipes, the sides of the carcass and the back are ideal.
It is better to rub with garlic already prepared and intended for consumption fat. During storage and especially freezing, the aroma is lost, and the taste becomes less pronounced.
To make the fat more tender, you can soak the pieces in water for 10-12 hours before salting. You can add a couple of tablespoons of sugar to the water, it will only make the taste of the product better.
To beautifully, neatly and thinly cut the fat, you need to hold it in the freezer. It will not harden to the end and will be easy to succumb to the knife.
At the finished fat, the meat layers darken. If they remain pink, then you need to wait a little longer. If there is little salt on the pieces, then you can always add more. But it is better to make the brine immediately concentrated.
Those who avoid eating lard because they think it is very high-calorie product they just don't know anything about it. Pork fat is able to increase immunity, remove cholesterol and heavy metals from the body, and also have a beneficial effect on the functioning of the stomach and intestines.
The main thing in the use of this product is to observe moderation, then it will only bring benefits, and not extra pounds and health problems.
Classic recipe
Classic recipe This dish can be categorized as "simple and quick". In addition to the fact that this recipe introduces the basics of lard salting technology, it also provides an opportunity for culinary experiments, since the choice of spices and their quantity is arbitrary (to taste).
For cooking you will need the following products:
- 1000 g pork fat;
- 1250 ml of water;
- 200 g of salt;
- 30 g fresh garlic;
- seasonings and spices to taste.
The preparation of the ingredients will take no more than 60 minutes, and the subsequent salting process will last for four to six days.
The calorie content of the product will be on average 712.0 kcal per 100 g.
The method of salting lard in brine in a jar:
- Dissolve salt in boiling water, let the brine boil a little and leave to cool;
- Cut the product intended for pickling into pieces that will easily pass into the neck three-liter jar, grate with garlic and put in a bottle, slightly pressing down and sprinkling with spices;
- Pour everything with the cooled marinade, cover with a towel and leave alone away from direct sunlight for the time specified in the recipe;
- Salted bacon, dry with a paper towel, wrap with parchment (foil or cling film) and store in the freezer.
Salted salo in brine with garlic in a jar
When salting bacon, various spices are used: from classic black peppercorns and bay leaves to star anise. But without garlic, it will not have that appetizing aroma and piquancy. Therefore, it is possible to take only one garlic for salting from spices and as a result you will get a soft and fragrant bacon.
For salting lard in brine with garlic you will need:
- 1000 g of lard;
- 1000 ml of water;
- 200 g of salt;
- 50 g garlic cloves.
It will be possible to try salted bacon with garlic 6 days after it was put in a jar and poured with brine.
The nutritional value of the finished bacon is 815.6 kcal / 100 g.
- Because the saline solution used cold, the first step is to prepare the brine. For him, you need to boil water, dissolve salt in it and cool;
- While the brine is cooling, prepare the lard. It must be cut into medium pieces and rubbed with garlic on all sides;
- Then put the prepared pieces of the pork product into the jar, sprinkling their layers with the remaining chopped garlic;
- Pour the contents of the container with cooled brine and send to a dark, cool place for six days. You can leave it in the refrigerator or basement for this time.
Salting in hot brine
The recipe for salting bacon in hot brine is very common and has many fans, due to the fact that finished product it turns out much softer and more tender than in any other way. Another plus of this method is that the fat is salted out much faster.
To pickle a three-liter bottle, you need to take the following amount of the main product, as well as water and spices for the brine:
- 2500 g of lard with a layer;
- 2000 ml of drinking water;
- 150 g of coarse table or sea salt;
- 15 g dry mustard;
- 10 g red ground pepper;
- 30 g of garlic;
- 15-17 black peppercorns;
- 7-8 peas of allspice;
- 5-6 cloves.
It will take no more than 20 minutes to prepare the main ingredient and prepare the brine, and the finished salted lard can be tasted in 2-3 days.
Fat filled with hot brine loses some of its fat and calories, therefore, depending on the presence of a layer, the calorie content of such a product will be from 450-500 kcal / 100 g.
- Cut the lard into pieces that will be convenient to put in a jar, and roll each piece in red ground pepper. Peel the garlic cloves and chop into thin petals;
- In a three-liter bottle, do not fold too tightly with the skin up, the product cut into pieces for pickling. Sprinkle each layer with garlic cloves;
- Dissolve salt in clean drinking water, add cloves and peppercorns. Bring the brine to a boil and dilute dry mustard in it;
- Pour the lard in a jar with hot brine, then cover it with a lid and leave it alone for several days.
Recipe for salted lard in Ukrainian
Salo is considered a Ukrainian national delicacy. In Ukraine, as soon as it is not prepared: and with onion peel, and with honey, and even in chocolate. Every Ukrainian housewife has her own recipe for lard in Ukrainian. All existing recipes this delicacy is enough for a whole cookbook. Below is one of them.
For this salting in Ukrainian you will need:
- 1000 g of lard with a layer;
- 1000 ml of purified drinking water;
- 200 g of coarse sea or table salt;
- 60 g (about 10 medium cloves) garlic;
- 6 peas of allspice;
- 6 black peppercorns;
- 3 bay leaves;
- 15 g dried (or 30 g fresh) herbs;
- 1 star anise;
- a little black ground pepper to taste.
The total time for salting will be three to four days.
The calorie content of this pickle will depend on the calorie content of the original product, and on average, per 100 grams, this figure will range from 724 to 816 kilocalories.
- First you need to prepare the fat. This culinary process will take place in two stages. On the first, you need to soak the sliced \u200b\u200bin slices for three to four hours (or better night) original product in cold water. This is done so that all the blood is washed out of the meat layer;
- After soaking, the pork fat should be loosely (so that it does not suffocate) in a prepared jar, not forgetting to add spices and spices between the layers;
- Prepare a brine from water and salt. Salt can be dissolved both in cold water, and in hot or boiling water. It is important to achieve complete dissolution of all crystals. Pour lard folded in a jar with room temperature brine;
- Cover the container with a lid and leave to salt in the refrigerator for up to four days.
You need to be very careful when choosing pork fat for salting, so that unscrupulous sellers do not slip the fat of a boar, an old or sick animal. A good product has a delicate pink shade that is pleasant to the eye, and its meat layer does not stick to hands.
It is worth refraining from acquiring a gray-yellowish bacon with an unpleasant specific smell, on the skin of which there is no stigma indicating product certification.
Fat from the back and sides is perfect for salting, but it is better to refuse lard from the sternum and belly, since the sinewy layer passing through these parts of the carcass makes it too tough.
After buying fat, you should not store it together with other products that have a specific smell, since it is able to absorb foreign odors. But if suddenly pork product absorbed, for example, the smell of fish, it should simply be soaked for a couple of hours in boiled water with minced garlic.
Second main ingredient used in the process of salting lard in brine in a jar is salt. It is better to use a large sea or table. Salt will not only help save everything useful material but also remove excess moisture from it.
The amount of salt and spices indicated in the recipe can be adjusted to your liking, but do not be afraid to oversalt this product. Why? Because the fat will absorb only as much salt and spices as it needs and not a gram more.
You can speed up the salting process if you place the fat in the refrigerator under oppression. Care must be taken when storing salted pork fat. Except temperature regime light should also be maintained, because under the influence of sunlight the product will age and turn yellow very quickly.
Many people are not limited to compotes, pickles and jams. If there is a cellar at hand, why not roll up something meaty? Yes, and for everyday use, without long storage, it will not be superfluous to cook a delicacy yourself. For example, pickle lard in a jar.
Most delicious recipe every hostess, no doubt, has her own. Experienced chefs even managed to discover certain tricks of the process and modify existing technologies “for themselves”. And for beginners, we will offer several ways to get delicious lard at home. And we will share all the available secrets of its salting.
Recipe for success
To make it soft and fragrant lard in a brine in a jar, the recipe of which you have looked at, you need to follow some rules. And the most important thing here is to correctly choose the source product itself. There are a few things to keep in mind when buying:
The only disagreement that causes in the bank is to wash it or not to wash it. A number of cooks believe that it is absolutely impossible to do this: they say that the product is salted unevenly. They offer all alluvial scraping off with a knife. However, most cooks still prefer to wash the lard, and then dry it with a towel. Whom to join - decide for yourself.
long-term reserves
If you are planning to prepare lard for the winter in jars, one of best recipes considered next. The original product is cut into fairly large slices (if only they climbed into the neck). The bottom of the jar is sprinkled with slices of garlic, laurel and peppercorns. Lard is laid in rows, each layer is sprinkled similarly to the bottom. per liter hot water one third of a kilo of salt dissolves. All of it will not disperse, some will settle to the bottom, but that's the way it should be. When the brine has cooled, it is poured into a jar. Make sure that it seeps to the very bottom and fills all the voids. Sedimentary salt is pushed on top of the fat, after which the solution is poured to the top so that it begins to flow out. The lid rolls up - and into the cellar. Such a preparation can be stored for a long time, and you can start tasting in a couple of days.
Express recipe
And if there is no time or desire to wait until the fat in the jar ripens? The most delicious recipe for many - giving immediate results. Then the original product should be cut a little smaller than for the previous version, and each piece should be rubbed generously and abundantly with a mixture of salt, lovingly selected spices and garlic. The slices are folded into a container, which is placed on a napkin - it extends the bottom of a small saucepan. The neck is covered, and the fat is sterilized for half an hour - as you do with winter preparations. When it cools down, you can take it to the table.
Dry salting
Many people like the classic salted lard in a jar. The most delicious recipe in this case does without brine. Cutting the product is similar to the first method, the only clarification is that the pieces are not thinner than five centimeters. They roll well in salt. Only rough kitchen is taken, neither sea, nor extra, nor iodized are suitable. If desired, it can be mixed with spices (cumin, marjoram will be good), and pieces of lard can be shifted with garlic slices.
So, the slices are crumbled in coarse kitchen salt. Oversalting lard is even theoretically impossible, so do not spare the salt. If for the first time there are fears of overdoing it, take about four tablespoons for every kilogram of the product. A layer of salt is also poured onto the bottom of the jar, then the slices are folded - so that they are turned with the skin down. Salt again and the next row, now with the skin up. When the entire jar is full, it is corked and spends the first day in the kitchen, warm, and then rearranged in the cold.
Salo in brine
This is the name of a very strong salt solution. It is convenient to cook lard in brine in a jar. The recipe, however, allows the use enamel pan, only in this case, for the time of salting, it is required to press down the future delicacy with oppression.
Salo is cut and packed in jars. This time, the styling should not be too tight. For aroma, it is sprinkled with ground pepper (black and red, or a mixture of five types), parsley, garlic and peas. Brined is made: a glass of salt is boiled in a liter of water. The density of the resulting brine should be such that the egg does not sink in it. Spice lovers can add dill umbrellas, marjoram and cumin when boiling. The cooled brine is filtered and distributed among the banks. Covers - usual, polyethylene. Salting lard in brine in a jar according to this recipe lasts from five days to a week - depending on how much container you took and how large the main component was cut. This fat has a delicate natural color and is stored for about a year. True, if garlic is added, then the period is noticeably reduced.
Salo in a water bath
Boiled bacon is popular even among those who do not approve of this product too much. However, the multi-stage process of its cooking turns many away from such a treat. We offer to cook lard boiled in a jar - the most delicious recipe is also the least laborious. Although it will take quite some time. For a kilo of two hundred fat, a third of a glass of salt, a few finely broken bay leaves, a crushed head of garlic and a spoonful of black pepper are mixed. Slices are rubbed with this composition and rammed into a jar. A napkin is placed in a deep pan, a jar is placed on it, water is poured - so that it is flush with the fat. It would be nice to find a pot that could be covered during cooking. When the water begins to boil, the fire is screwed down to a minimum, and water bath works 2-3 hours. The finished boiled delicacy is kept in the refrigerator after cooling.
Baked lard in a jar: the most delicious recipe
Baked dishes are loved by everyone who is not a principled vegetarian. Surely meat-eaters will also like the "oven" lard in a jar. The recipe is simple and the end result is amazing. It is only advisable to take fat with a plentiful cut, peritoneum or cheek. It is certainly thoroughly dried, even if no visual moisture is detected. Sliced slices should be as large as possible - small ones will turn out tasteless. Each piece is rolled in meat seasoning; salt must be included in its composition, since it is not separately involved in this recipe. Excess spices are shaken off, and the fat is put into a dry jar. You don’t need to ram to the top: a three-centimeter space is left empty. The jar is placed in a cold oven, covered with a lid, and the oven is turned on at a minimum to warm up.
After ten minutes, the temperature is brought to 150-160 degrees. The product will be baked from 50 minutes to an hour, after which we turn off the oven, and leave the delicious lard in jars to cool right in it.
