I give you the recipe salted salo in hot brine. Salo is the most delicious. You can take the brisket, there will be more meat layer. Such fat is prepared for 4 days. It is recommended to store it in the freezer after preparation.
Ingredients
For salting lard in hot brine you will need:
lard (preferably with a layer) - 700-800 g.
For brine:
7 art. l. regular or sea salt;
1.5 liters of water;
4 bay leaves;
5 carnations;
10 peas of allspice;
8 cloves of garlic.
For greasing fat:
1.5 tsp pepper or black pepper mix ground pepper;
3-4 tsp regular or sea salt;
2 tsp sweet paprika;
6 cloves of garlic.
Cooking steps
Wash the lard, dry it with a paper towel (you can just peel it with a knife) and divide into 3 parts.
To prepare a brine, add to boiling water Bay leaf, salt, peppercorns, cloves, chopped garlic, boil for 2 minutes and remove from heat.
Pour 3 pieces of lard with hot brine.
Top with an upside-down plate.
When the brine with bacon has cooled, put the pan in the refrigerator for three days. After three days, the fat must be removed from the brine, allowed to drain excess liquid and dried with a paper towel.
To coat the lard, you need to mix chopped garlic, sweet paprika, salt and pepper.
Grate the resulting mixture on all sides.
Wrap each piece of smeared lard in cling film and send for a day in the freezer.
Salo, salted in hot brine, is fragrant and amazingly tasty. We cut it into pieces and serve it to the table. Leftover fat can be stored in the freezer.
Salting lard at home or buying it in the market and in the store - everyone will decide for themselves in their own way, but what is more profitable to salt at home and lard tastes better at the exit, don’t even dare to argue! I think the majority will agree on the correct opinion: houses are tastier and more profitable.
Our task is not to open a discussion, but rather to close and move the topic in the direction: how to pickle lard - traditionally dry, in hot or cold brine? Each of these methods will have supporters, although, as in the well-known joke: “Why try it? Salo is like lard!” Salo is not bad, but it is very tasty!
Only those recipes are selected here, according to which the fat is guaranteed to be very tasty. At a minimum, you need to have lard, salt, and our recipes and tips on how to properly implement them.
General rules for salting lard at home
Despite the simplicity of this ancient process, the final taste largely depends on the quality of the fat itself, which must be chosen accurately. Too thin or, on the contrary, too thick bacon should be immediately discarded, but a fresh product of medium thickness and with meat layers is our fat! And it’s beautiful and very tasty - at least eat it yourself, at least treat it - you will please everyone!
There are a lot of recipes for making salted lard, but the main ways of salting lard at home are as follows:
- lard in brine;
- hot lard salting recipe;
- wet recipe to pickle lard;
- dry salting of fat.
If we talk about saving time, then the fastest one is hot way salting fresh fat, in which after 1 hour it can be eaten. For cold wet and dry salting, it will take at least 4-5 days of waiting, taking into account the thickness of the fat: the thinner, the faster the final salting of the fat will pass.
Salt in this case can be sea, but certainly large. When choosing spices, you can be guided only by your preferences. Usually they use the most common set: black or red ground pepper and peas, cumin - for an amateur, bay leaf and fresh peeled garlic, which is not much in lard.
Salted bacon is stored in a freezer or refrigerator, but it must be hermetically sealed so that it does not lose its flavor. More convenient to pack big chunks which can be eaten in a short time.
1. Homemade recipe for salting lard dry
it the old fashioned way, characterized by extreme simplicity. For cooking, you just need to have salt and lard + spices to taste, someone is limited only to pepper, and someone adds herbs.
Ingredients:
- fresh pork fat - 1 kilogram;
- coarse table salt - 1 kilogram;
- ground black pepper - to taste;
- seasonings - by preference or special mixtures for salting lard.
Dry salted lard home recipe So:
- Wash the fresh fat, cleaning the skin. Let it drain and pat dry with a paper towel. Cut into squares of the same size portioned pieces, although it is permissible and a whole layer.
- In a bowl, mix the dry ingredients with coarse salt until evenly and roll the pieces of lard in this mixture on all sides.
- Pour salt into the bottom of the container with a layer of 0.5 centimeters.
- Lay the pieces of lard with small gaps, sprinkle with crumbs of bay leaf and salt.
- If necessary, the second layer should be placed on top and sprinkled with the remaining salt. Keep the container with bacon under the lid in a cold place or in the refrigerator for 5 days.
- Further storage of the finished bacon is possible in the refrigerator or in sealed packaging separately for each piece in the freezer, which will greatly extend its shelf life.
2. Homemade recipe for salting lard in brine (brine)
According to this recipe, it is very correct to salt lard with layers of meat - the most tasty way. It is believed that with sea salt, brine is more saturated, and the salting process is fast and flawless.
Ingredients:
- drinking water - 800 milliliters;
- fresh fat - 1 kilogram;
- sea salt or coarse salt - 1 cup;
- garlic - 3 cloves;
- laurel leaf - 2 pieces;
- peppercorns and other seasonings - to taste.
Salo in brine according to a simple homemade recipe salted like this:
- Cut the washed and dried lard into small pieces of 4-5 centimeters.
- Pour water into a suitable container and dissolve the indicated amount of salt in it until it is completely dissolved. Next - spices, crushed or chopped garlic cloves.
- Pack the pieces of bacon tightly into glass jar, pour cold brine and insist under the lid in the refrigerator for one day. If the pieces turned out to be larger, then the salting time is slightly delayed.
- After salting, pieces of lard can be stored without brine in the refrigerator or in the freezer.
3. How to salt lard with garlic and pepper at home
AT home tradition salting fresh fat for future use and for food today it is customary to use garlic and black pepper, which, together with bay leaves, give the product a unique home taste and aroma.
Ingredients:
- fresh fat;
- coarse salt;
- fresh garlic;
- black pepper;
- laurel leaf.
Salo with garlic and pepper salted at home like this:
- Prepared (washed and dried with a paper towel) fresh lard cut into pieces of arbitrary size.
- Garlic for salting in the preferred amount, peel and cut lengthwise into 4 parts.
- In different places of a piece of lard with a sharp-nosed knife, make a recess where you immediately insert a sharp quarter of a clove of garlic, drowning it as deep as possible - this is called stuffing lard.
- Grate the stuffed lard with a mixture of salt and ground black pepper with bay leaf crumbs and place tightly in plastic bag, generously sprinkling with salt - you can’t oversalt the fat.
- Place the bag with bacon in a container, hold for one day at room temperature and another 5 days in a cold place or in the refrigerator.
In the future, it is enough to scrape such lard for eating with a knife from salt or rinse in cold water. The rest of the pieces can be stored by wrapping each separately in the freezer. Here is such a simple homemade recipe for salted lard.
4. The original recipe for salting lard in onion skins
This is a hot method of salting fresh lard in a rich decoction of husks onion, at which it becomes soft, beautiful and so fragrant that it can compete with smoked, but not so heavy for the liver.
Ingredients:
- fresh fat - 1.5 kilograms;
- drinking water - 1 liter;
- table salt - 7 tablespoons;
- onion peel - 2 cups;
- garlic and ground pepper - by preference.
According to the recipe, salt in onion skins as follows:
- Place the onion peel washed through a colander in a saucepan, pour the specified amount of water, put on fire, bring to a boil, put right amount salt and dissolve it completely.
- By this time, cut the washed lard into pieces no wider than 5 centimeters, the length is not limited, put them in a boiling onion broth and cook for 15-20 minutes, if the pieces of lard are thicker, then cook a little longer.
- Leave the boiled fat to cool onion broth for 12 hours, after which the pieces of lard are removed, smeared with chopped garlic and pepper, you can also connect ground red, which will give the product an interesting tone and flavor accent.
- Wrap each piece of fat with cling film or foil and store those whose use is delayed in the freezer for even months.
Lovers over spicy taste smoked meats when cooking lard in onion skins, we recommend adding a couple of tablespoons liquid smoke, which will enhance the already appetizing smell of the product.
5. Homemade recipe for salting lard in hot brine
When solving the question: how to pickle lard, do not forget this simple and affordable way of hot brine. Especially for such salting, lard with layers of meat is suitable. The whole process of such salting lasts no more than 4 days, but the product can be stored in the freezer for months.
Ingredients:
- fresh fat - 800 grams;
- table salt - 7 tablespoons;
- drinking water - 1 liter;
- laurel leaf - 4 pieces;
- allspice peas - 5 grains;
- cloves - 3 grains;
- fresh garlic - to taste.
According to a homemade recipe in hot brine, lard is salted like this:
- Rinse the salmon and pat dry with a paper towel. Cut the layer of fat into 3-4 pieces.
- In a suitable saucepan, where, having added all the listed ingredients, the amount of which, except for salt, is variable, cook after boiling for two minutes.
- Turn off the fire and hot pickle place the prepared lard, cover with a suitable flat plate so that it does not float, remaining out of the brine. Salo remains in this brine until the product cools completely.
- After cooling, place the entire container with brine and lard in the refrigerator and keep it there for three days under the lid.
- After three days, remove the finished fat from the brine, let it drain, dry it with a paper towel and, having smeared it with a mixture of chopped garlic and spices, wrap each individually tightly in foil or cling film. You can store in the freezer for a long time.
In the mixture for daubing pieces of finished fat, you can include it according to your preference. But there is an option: do not coat with anything - it will still be very tasty!
6. How to pickle lard for smoking according to a rustic recipe
Smoked bacon according to homemade recipes is another delicacy! Only a significant portion of the success comes from correct salting before the smoking process.
Ingredients:
- fresh fat - 1.5 kilograms;
- table salt - 200 grams;
- ground pepper;
- laurel leaf - 2 pieces;
- fresh garlic - 3 cloves;
- mustard powder - 1 teaspoon.
By rustic recipe lard for smoking is salted like this:
- Peel and mince the garlic.
- Grate the washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously with salt on top.
- Sprinkle further with mustard powder and spread out the bay leaves. Then pour boiling water over so that all the fat is covered with water.
- The container with fat comes to natural cooling and is placed for 3 days with a closed lid in the refrigerator, after which it can be smoked or even eaten.
- In the matter of salting lard, one should not be afraid of an overdose of salt and spices: lard will take only a certain amount of salt, and spices can always be removed from its surface.
- The peritoneum is suitable for hot types of lard salting, and in the dry version it will remain very tough. Lateral layers of fat and from the back are the best material for dry salting.
- The smell of garlic, with its preliminary use in salting, quickly disappears. For this reason, it is better to rub pieces of fat on them before eating them.
- If the fat is harsh, then it can be softened by soaking it in cold water for 10-12 hours, while adding a couple of teaspoons of granulated sugar, which will only improve its taste.
- Lard before you need to serve it thinly and evenly, hold it in the refrigerator. When cold, it is more elastic and sharp knife he is easy to deal with.
- Ripe salted bacon meat strips darken. If they are still pink, then you need to give the fat time to brew. With dry salting, salt can be sprinkled on under-salted pieces of bacon, while in brine, salt should not be less than normal.
Pork fat ... Cool, tender, fragrant, homemade, with pepper and melts in your mouth. Salting fat - has long been considered a necessary and important matter. The phenomenon of lard has long interested scientists. It would seem that fat is almost 100% fat, great amount cholesterol. But there is no harm from it with moderate consumption, one benefit. The secret of fat turned out to be in arachidonic acid. This acid is involved in the body's cholesterol metabolism, hormonal and cellular activity. And this acid is found only in fat. Therefore, cholesterol in fat is “correct”, it is not deposited on the walls of blood vessels.
Salted bacon can be carried out in a variety of ways: the “wet” method (in brine), the “dry” method (just with spices), and the “hot” method (first, the lard is scalded in boiling water).
How to choose
Good salting fat you will only succeed if you choose the right fat. Good, not stringy fat is very easy to choose. Firstly, such fat looks quite homogeneous, a solid white-pink-white mass, with a thin pork skin. Secondly, in good fat easily, a sharp knife enters almost effortlessly. If the knife enters in jerks, this means that there are a lot of veins in the fat and you will not be able to salt the fat.
So, salting fat in a “dry” way:
You will need: Rock salt coarsely ground, ground red or black pepper, allspice peas, bay leaf, dried fragrant herbs- marjoram, cumin, cardamom, etc.; garlic.
Salted fat is made using such a dry mixture: for 1 kilogram of fat we take 4 tablespoons of coarse salt, add half a spoon of red ground pepper or a tablespoon of ground black pepper. Fragrant herbs are added to the salt. Salting fat is an individual matter, because everyone can choose herbs at their own discretion.
If the fat is thicker than 5-6 cm, then it must be cut into layers, if it is thinner, you can simply take it in one piece. You will be able to salt the fat if the thickness of the layers is at least 4-5 centimeters. If you like lard with garlic flavor, then stuff each layer of lard with slices of garlic. But salting lard with garlic has one drawback - such lard is stored somewhat less than lard without additives, keep this in mind!
Part of the pickling mixture is poured onto the bottom of the dishes, a little peppercorns and a couple of chopped bay leaves are added. One layer of bacon is laid there, sprinkled with a mixture of pepper and bay leaf, then the next layer is laid and so on.
If you salt thin bacon, then put the first layer with the skin down, and the second - with the skin up, the third - again with the skin down, etc. Those. salting lard is done as follows: lard to lard, skin to skin. On the first day, salting of fat is carried out at room temperature. And the next 3-5 days - in the cool, but not in the cold. After this, the salting of the fat is completed, it can already be eaten. Store such fat wrapped in food parchment paper in a refrigerator.
Salting fat in a "hot" way
For hot salting, take a thick soft piece of white-pink fat, about 3 centimeters thick. Then cut it into pieces of such a size that they can easily fit into the pan in which we will cook them. If the pieces are not well covered with water, then you will not be able to salt the fat evenly.
Hot salting of fat will require:
1 kg of fat, 1.5 liters of water, one glass of coarse salt, one head of garlic, 15 crushed black peppercorns, 5 bay leaves, one teaspoon spicy adjika, liquid smoke 6 and 100 grams of onion peel.
The skin of fat should be carefully scraped off with a knife until white. You will succeed in hot salting only if you prepare the brine correctly: add salt, bay leaf, adjika, pepper to boiling water. As soon as the water boils again - add liquid smoke - without it, hot salting of fat will not work.
We put pieces of bacon in the boiling brine and when the water boils again, reduce the heat and cook for about 5 minutes. Then turn off the heat, and set the pan to cool in a warm place for 12 hours.
Then we take out the fat, dry it, rub it with paprika and garlic. Now we put it in the refrigerator for a couple of hours - that's it, the salting of the fat is completed, you can start eating!
Salting fat in a "wet" way
Salting of bacon in a "wet" way in brine can be carried out according to various recipes. Lard cooked in the “wet” way does not age or turn yellow for a long time, while maintaining wonderful taste qualities.
For example, salting lard in a “wet” way in “Ukrainian” brine:
Prepare the brine: take 5 cups of water, 1 cup coarsely ground salt, boil together, then cool to room temperature. At this time, we cut the fat into small pieces, so that later it would be convenient to get them out and put them loosely in three-liter jar.
If you cut the fat too large, then all your salting of the fat will be overshadowed by the fact that you will get it out of the jar with great difficulty, and the fat will simply “suffocate” there. Between the layers, add 4 bay leaves, black peas, 5 cloves of garlic and pour all this with brine.
Then cover the jar loosely with a lid. Soak for a week at room temperature - that's all, the salting of the fat is completed! Usually a three-liter jar goes about two kilograms of fat.
Salting fat in the "wet" way in the brine "spicy".
And this recipe is the best fit for those who are not averse to indulging in spicy. Salted fat goes like this: We take 7 glasses of water and one glass of coarsely ground salt, add a handful of onion peels there, bring the mixture to a boil and cook for 5 minutes.
Then we put the fat there (the water should completely cover it) and boil it for 10-20 minutes, depending on how old the pig was. Then we leave the fat for a day in the cooling brine. After that, rub it with red pepper and garlic and put it in the freezer. What is good about salting lard in this way is that the resulting lard comes out spicy and goes great as an appetizer for alcohol!
Salo in brine brine.
1.7 cups of water - 1 cup of table salt, boil for 10 minutes, cool to room temperature, small pieces of bacon and place loosely in a jar, add 3-5 bay leaves between layers, black peppercorns, a few cloves of garlic and pour brine on your finger above a layer of fat, cover loosely with a lid. Week to keep in a room in the dark, then in the refrigerator. Do not pack tightly in a jar, otherwise the fat will “suffocate”. Fat prepared according to this recipe does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.
Sharp fat.
4.23 pints of water, 1 cup coarse salt, a handful of onion skins, bring to a boil, simmer for 10 minutes. Then put the lard there (the water should cover the lard!!). Boil for 10-20 minutes (if pork from a supermarket - 20 minutes, if young and market - 10). Leave overnight in brine. Remove from brine, let drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (it tastes better). Wait a week before tasting.
Express - fat.
Fat (cut to the size of a sandwich), salt, garlic and other ingredients to taste are put into a glass jar. Pour boiling water, close the lid and cool. After a couple of hours, it's ready. Leftovers, if available, refrigerate for a week. This recipe, as you know, is a last resort.
Classic fat.
Sprinkle pieces of bacon 300 grams each with plenty of salt and leave in the cold and in the dark for two days. After two days, dip the onion peel and lard (do not shake off the salt from it) into boiling water. *) Add 5-6 pcs. bay leaf, peppercorns, 1 teaspoon of black pepper and 2 grams of red, salt and grated garlic (2-3 heads). Cook for 7-8 minutes from the moment of boiling. Allow to cool, peel, then - in a plastic bag - and in the freezer. Salo is ready in a couple of days.
Salo is easy!
Salo is cut into fist-sized pieces, garlic at the rate of 1 clove per 1 piece of bacon and this garlic is cut into thin slices. Suneli hops, pepper, ground dill (dry), etc. - to taste. A large saucepan is taken for lard. A little spices, pepper and garlic are poured into the bottom of the pan. Next, we rub our fat with a mixture of salt and pepper with other seasonings. After that, we put the fat in the pan with the skin down and repeat the operation with another piece of fat, sprinkling the whole thing with spices and garlic. Salt can not be saved ... When the fat reserves are depleted, it should be tamped a little in a bowl, covered with a lid of a smaller diameter or a plate, on top - a small spout - for example, a 3-liter jar of water), and at room temperature for 1-2 days without access to light. After that, the fat is almost ready - it remains to pull it out of the pan, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator for several days. If the guests arrive earlier, then, really, this is also not a problem. An hour in the freezer and that's it! That's the whole recipe!
Salty fat.
Preparing the brine - 1 glass of salt per liter of boiling water, if there is enough salt - a popular sign a raw egg doesn't sink. We cool our brine. Add spices to your taste. We keep small pieces of fat in brine for 2 or 3 days. Further, to increase the shelf life and, just like that, just in case, boil our blanks for 25-30 minutes. You can make holes with a knife and insert pieces of garlic. We rub with black or red pepper, suneli hops, etc. We put our pieces in a plastic bag. Enjoy your meal!
Salt lard in a jar.
Cut the lard into small cubes about 4 x 4 cm along with the skin. Grate the garlic on a fine grater and dilute with a little water. Dip each piece of bacon on all sides in grated garlic. Next, grate with salt of the 6th grinding, put it very tightly in a clean, dry jar and put it in the refrigerator. Done in a week.
Salo marinated for long-term storage.
Harvested lard, that is, cut into large pieces, scalded and with weathering removed (just scrape with a knife if you have market lard), put in a prepared bowl and pour strong (at the rate of one kilogram of salt per five liters of water), which has already cooled down after boiling brine. We change the brine after three days. And we lovingly shift the pieces of lard. On the sixth day, we change the brine again, shift the fat again and add salt. Day nine. We get a semi-finished product, which we sprinkle with salt, wrap it in a linen cloth, put it in a plastic bag and send it to the refrigerator. Please note that there are no spices in this recipe. Such lard retains its taste very well. There is evidence that up to a year. Personally, I did not have the opportunity to verify this. Some went to cooking, some I stuffed with garlic and carrots and sprinkled with red pepper (garlic after a while gives a rancid taste, so you need to eat quickly), froze something in the freezer, gave something, in a word, it's time to buy lard again! Pickled lard is a thing!
Important.
The question of choosing fat is not the easiest. If you find at home that the fat smells of urine, this is boar meat. The way to deal with this is simple. Soak the lard in water with garlic juice.
Storage periods.
Boiled bacon keeps in the refrigerator for three or four months. Salo cooked in a marinade is stored for up to a year. Salo salted dry - about a month, then the taste is not the same, but you can eat and use it in cooking. Please note that the above dates are provisional. The main assistant in determining freshness is the nose.
If it is fundamentally important for you to prepare lard with a maximum shelf life, then you can go along the beaten path of pasteurization, followed by seaming in a jar. A little vinegar and sugar are sometimes added to the brine. But this way of harvesting fat is not for everyone.
Melted lard or lard.
Soak well-washed pieces of bacon in cold water for 6 hours. Drain the water and repeat the procedure. Salt at the rate of a couple of tablespoons with a top of 1 kg of fat. AT enamel pan with a thick bottom, pour a little water so that it only covers the bottom. The whole procedure takes place on the weakest fire. We put the first portion of bacon in the pan. Start mixing with a long spatula. Not in a hurry, but constantly. Gradually add the remaining fat as it melts. If the heat on the stove is too strong, place a flame spreader underneath. Cook until all the fat is rendered. In the meantime, we warm up clean, dry jars in the oven (so that they do not burst), where we will drain the fat through double cheesecloth. We fill the jars, let the fat settle in a warm place (for example, in the same turned off oven) and drain from the sediment through fresh double gauze. We get melted lard, which we store in a cold, dry place, protecting from light.
Gorilka on fat.
Here is the transcript of the text:
“It is done as follows: for 1 pound of Polish unsalted bacon, take 2 lots (2 × 12.8 g) of salt, 1 spool (4.3 g) of marjoram, 1 spool of saltpeter, 2 spools of crushed pepper, 2 spools of English pepper, with half a pound of garlic, 10 - 12 spools of granulated sugar, 1 spool citric acid, a few drops of lemon oil, pass everything through a meat grinder, then place it in a spacious bottle of good white glass and pour 4 bottles of wine spirit into it. For extra softness, add half a pound of honey and a quarter of a pound of blackcurrant leaves, and leave the bottle firmly fixed in a cool, dark place. After a month, strain the resulting infusion through a thick cloth several times. After that, in a carefully washed bottle, it is mixed with six bottles of cold raw water, put on ice for three
days and then bottled.
Salo and fishing.
What is written below refers more simply to the advice (found on the site about fishing) "experienced":
Pig fat among the Dnieper fishermen is considered one of the best animal baits. Used fresh suet taken from the stomach: it is securely held on the hook and easily pierced with a sting. Solid fat is not suitable for fishing: the fish will take it, but will not be detected. Before catching, the fat is cut into cubes 0.5 cm thick and placed in cold water, in which it hardens and noticeably turns white. You can fish with bacon and donks, and float fishing rods. Chub, carp, bream, silver bream, ide, large roach peck on it well. Although lard is used mainly in warm weather, it is possible that roach, silver bream and rudd will also be taken on it in winter, if lard is planted on a mormyshka.
Aromatic, salty salsa.
Recipe from Nikitich (Odessa-mother)
Salo - as much as your heart desires.
Garlic is fine.
Salt - 1 tbsp. l. per liter of brine.
Spices: (pea pepper, aromatic white pepper, finely chopped dried Bell pepper, cumin).
We buy fresh fat at the market, with meat veins - undercuts or without veins (someone likes something). We clean the skin with a knife, wipe it. We cut into bars the size of which is smaller than the palm of our hand. With the tip of a knife, we make holes in the fat on all surfaces and put the halves of the garlic cloves without a core (!). Roll each piece of lard in a mixture of your favorite spices and rub, pressing down. In a saucepan (6 liters) with plain water, put coarse salt (5-6 tablespoons), laurel leaves, favorite spices. Bring the brine to a boil. Turn off. Cool to 30-40C and very carefully pour (so as not to wash off all the spices, and so that the brine covers the lard by 2-3 cm) into a high container, where pieces of lard are already tightly packed on its side. After the brine has cooled at room temperature, put the salsa in the refrigerator (not in the freezer!) After 6-7 days, we take it out of the cold brine. We wrap each bar in paper (not in a newspaper or magazine) - and in the freezer ...
PySy: Before putting the bars in the freezer, I rub them again with the above seasonings ...
Salo and soup.
Fat - 200 grams, onions, tomatoes - 2 pcs., Garlic - 4 cloves, parsley, salt, black pepper, fry with flour, parsley and spices in fat. Add brown broth (see French cooking), boil and add small croutons. You can serve it on the table by turning on the Tyrolean tunes, because I saw this recipe performed by an Austrian friend, who assured everyone that after such a soup in the Alps it is customary to sing before each glass.
very old and famous recipe
Salo after boiling in onion peel looks like smoked.
It is best to take lard with meat layers (brisket) for this recipe, since such light welding is the optimal processing for meat.
COMPOUND:
1~1.5kg brisket or lard, 1 small head of garlic
BRINE
1 liter of water, 0.5 cups of salt, 1 handful of onion peel (from 5~7 onions), if desired - 3 bay leaves, 15 black peppercorns
Put the onion peel, salt, bay leaf, pepper in a saucepan and cover with water.
Bring to a boil, put the fat so that it is all covered with brine, and boil for 10 minutes.
Remove the pan from the heat and leave the fat in the brine for a day. (After the brine has cooled, put the pan in the refrigerator).
Remove the fat from the brine and let it lie down in a plate for ~15 minutes so that the excess brine is drained.
Press the garlic through a press and coat the fat with it on all sides.
Put in the refrigerator for a day. Then transfer to the freezer.
Salo we smoke ourselves
Because it's very easy! I'll tell you straight on the points and you yourself will understand that there are no difficulties.
1. We buy a piece of lard with layers of meat on the market. Ask for the brisket, it tastes better, let the ribs be on the brisket, it's okay, you can make awesome roast or soup from them.
2. We buy in the store "Liquid Smoke", onions, garlic (practically nothing else is needed)
3. We bring the fat home, wash it, cut it into pieces so that they enter the pan.
4. Cooking pickle. For a liter of water we take 6 tablespoons of salt, a handful of onion peels or one large onion directly with scales and 6 tablespoons of "Liquid Smoke"
5. Put pieces of bacon in the brine and cook for 30-40 minutes over moderate heat.
6. While the fat is cooking, mix red and black peppers, you can add paprika and press 2 large peeled garlic heads there.
We take out the finished fat from the brine, let it cool for 5 minutes and rub it with a mixture of peppers and garlic.
We wrap each grated piece in foil or polyethylene and put it in the freezer.
You can try in an hour, if you endure, because the smells are unimaginable, believe me.
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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, and so on.
general information
Before telling you about how lard is salted at home, it should be told why this product is so popular in many countries of the world.
Thanks to its fragrance and priceless nutritional properties, bacon is one of the favorite types of snacks. For many centuries, salted lard was considered the food of the poor only. After all, the meatiest pieces of carcass have always been given only to those who could pay a decent price for them. But it was thanks to the fat that the working people had a lot of strength and energy.
By the way, there is interesting fact about this product. Historians believe that if Columbus had not found himself on the ship of lard, he would hardly have been able to get to the New World.
Product properties
Many people are interested in how lard is salted. 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 have used them quickly restore strength and energy, and also retain them for a very long time.
So, 100 g of fat contains approximately 800 energy units. But, despite this, such a product is considered very useful, since it contains many valuable fatty acids, which are involved in the formation of hormones, cell construction 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 fat, it must be chosen correctly. To do this, you need to pay attention to the following nuances:
- It is better to buy lard with a skin. After all, the most useful is what is 2.5 centimeters below it.
- To make salted lard tasty and healthy, original product should be purchased wisely. The lard should be elastic, uniform and dense. You can check it in the following way: pierce with a sharp and long knife. If the fat is good, then it will resist slightly, but it will pierce well, without jerking.
- For salting, it is better to buy lard from sows than from boars.
- On 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, lard can turn out to be too hard, in addition, it quickly deteriorates, even if stored in the refrigerator.
Product preparation and salting methods
To carry out the salting of fat at home, you should properly prepare the main raw materials. It needs to be washed 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 which method you want to salt the fat at home. There are three options in total:
Due to the fact that the recipes for cooking homemade lard a lot, we decided to bring 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 labor intensive. For this we need:
- raw lard with skin - about 1 kg;
- medium garlic cloves - about 10 pcs.;
- lavrushki - 2 leaves;
- table salt - 4 large spoons;
- peas - 3-4 pcs.;
- ground paprika - 2 large spoons;
- cumin - dessert spoon;
- crushed chili pepper - dessert spoon.
Product preparation
Salting fat in a dry way 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 skin down and make several cuts 2-3 mm deep.
salting process
After the product has been processed, it is necessary to peel the garlic cloves, and then cut them thinly. Next, you should break the leaves of the lavrushka and press them into the previously made incisions along with the garlic plates.
As for the remaining components (salt, peppercorns, ground paprika, cumin, chopped chili), they should be combined and ground into small crumbs. With the resulting mixture, it is necessary to rub the layers of fat, carefully place them on food foil and wrap it tightly. In this form, the product must be removed in the refrigerator for 1-2 weeks. After the specified time, it will be completely usable.
The fastest salting of lard
Salo in Ukrainian can be salted in another way. To do this, the prepared product must be generously rubbed with salt and garlic passed through the press, and then put into a container and tightly closed. We place the product in the refrigerator and keep for 3-5 days. After that, it can be safely removed in freezer. A day later, pork fat must be removed, cut into thin slices, and then served at the table along with bread.
Salt lard in brine (cold)
The wet process of salting lard takes a little longer than the dry process. 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 large - 4 large spoons;
- crushed 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 pickle delicious lard? Of course, wet. To carry out the plan, it is necessary to prepare a fragrant brine. To do this, pour cold water into the pan, and then put it on the stove and bring to a boil. Next, in a 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.
Fat processing
After acquiring a suitable piece of lard, it must be thoroughly washed, scraped off the skin, and then immediately dried 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), and then pour the completely cooled brine. At the same time, parsley and peppercorns should also be placed in a container.
Then the filled jar must be closed with a plastic lid and put in the refrigerator. It is recommended to salt the fat 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 flavored with ground paprika, grated with garlic and wrapped in food foil.
To make the fat more tasty and fragrant, it is recommended to keep it in the cold for about three more days in this form.
Serve right to the table
Now you know how to salt salted fat at home in a wet way. It should be noted that if you decide to cook such an appetizer without first cutting it into pieces, then the exposure 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 fat absorb spices much longer than small pieces.
And now the best part: delicious and fragrant snack must be taken out, cut into plates, and then presented to the table along with rye or white bread, adjika or mustard.
Salting pork fat in a hot way
The hot method of salting lard is not very popular among the population of our country. What is it connected with? First, this method is very labor intensive. Secondly, most people prefer to salt fresh lard. After all, this way the appetizer turns out to be more fragrant and tasty. It should also be noted that during heat treatment all useful material of this product simply disappear.
So, let's take a look at how lard is salted in onion skins in a hot way. For this we need:
- pork fat 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 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 plain water stand for a few 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, drinking water should be slightly warmed up, and then sugar and table salt should be dissolved in it.
Preparation of products and their heat treatment
Having made the brine and processed the lard, put ½ of the onion peel into the multicooker bowl, and then place the main product on top of it (skin down). After that, the fat is required to be flavored with ground black pepper and parsley leaves. In this form, it should be sprinkled with the remaining husk and pour the previously prepared brine.
Having carried out all the described actions, 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 acquire a pleasant golden hue.
Final stage
If you want to get a more tender and tasty fat, then after the heat treatment is completed, 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 immediately dried with paper towels. Next, you need to rub it with chopped cloves of garlic and a small amount black pepper.
In this form, the future snack should be wrapped with cling film and placed in the refrigerator. In a day salted lard put it in the freezer and wait for it to completely harden. Only then can it be eaten.
How should it be used?
Salo, prepared by means of hot salting, is very fragrant 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 lard must be fried in a pan until 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.
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. It is better to take one piece at a time, so that it is more convenient to use and get the right amount at once.
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 the 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, you get a fairy tale in general. We take the husk from onions.
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. 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- it's 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 cooked 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! it 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 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.
