Make homemade lard. How to salt lard at home

Salo in brine is a favorite snack that can be prepared at home without much hassle. Its soft, delicate and moderately spicy taste is achieved through the use of the right marinade and harmoniously selected spices and spices.

How to salt lard in brine?

Salting bacon in brine is a simple matter and does not require special skill or many years of culinary experience. Having at hand a competent recipe with the correct proportions of the components and relevant recommendations for the implementation of the technology, anyone can cope with the task.

To obtain the result, it is necessary to choose a fresh, high-quality base product without third-party odors. The presence of meat layers is welcome, but not required.
Commonly used seasonings and spices: bay leaf, peppercorns and garlic can be supplemented with other spices if desired.
Salting lard in brine can be done hot and cold, resulting in a softer or denser structure of the finished snack.

Hot salting of lard in brine

Salo in hot brine is cooked faster than usual, but it turns out soft and fragrant. In a similar manner, you can salt the product from the neck of the carcass, which is characterized by an increased density and with other salting options it turns out not so tasty and harsh. After 2.5 days, the appetizer will be ready for tasting.

Ingredients:

fat - 1 kg;
garlic - 5-7 cloves;
onion peel - 1 handful;
water - 1 l;
salt - 0.5 cups;
laurel - 2 pcs.;
allspice and black pepper - 7 pcs.;
hot pepper - 0.5-1 pod;
spices.

Cooking

The lard is washed, dried and cut into bars 15x5 cm.
Let the water boil, add salt, all spices, boil for 2 minutes.
Lay chunks of fat in a boiling brine and incubate for 10 minutes.
Remove the fat in hot brine from the fire, cool, cover with a lid and place in the refrigerator for a day.
They take out pieces of the product, dry it, rub it with a mixture of dry spices and garlic, wrap it with a film and put it in the refrigerator for another day.

Salting fat in brine in a cold way

Salting lard in brine in a cold way is even easier than hot, but it will take at least a week for the product to ripen. An appetizer decorated in this way has a number of advantages: it is stored for a long time without changing its tasty qualities and without acquiring an unpleasant yellowness, and pleases tasters with an excellent spicy taste.

Ingredients:

fat - 2 kg;
garlic - 7 cloves;
water - 5 glasses;
salt - 1 cup;
laurel - 3-5 pieces;
black peppercorns - 10-15 pcs.

Cooking

The lard is washed, cut and loosely placed in a container, alternating with laurel, garlic and pepper.
Water is boiled, dissolved in it so much, the brine is allowed to cool and the product is poured into it.
After a week of infusion under room conditions, lard in brine will be ready.

Salo in brine in a jar - recipe

It is convenient to salt lard in brine in a jar. The main thing is to cut a chunk of the original product into pieces that will be convenient to stack and remove from a glass container. The vessel must not be left in the sun and tightly covered with a lid: it is better to take for this purpose a small piece of fabric folded in four or a saucer, placing the workpiece in a dark place.

Ingredients:

fat - 2 kg;
garlic - 5-7 cloves;
water - 5 glasses;
coarse salt - 7 tbsp. spoons;
laurel - 5 pcs.;
black pepper - 8 pcs.;
allspice - 5 pcs.

Cooking

Salo is placed in a jar, alternating with slices of garlic, parsley and pepper.
Boil water, dissolve salt in it, let it cool to 40 degrees and pour it into a jar.
After 2 days of infusion of the product at room conditions, the lard is transferred in brine to the refrigerator for the same time.

Salo in brine with garlic - recipe

Salted lard in brine with garlic results in an even more piquant taste and aroma of the snack than as a result of the implementation of previous variations. In this case, garlic is used not only to flavor the marinade. Prepared chunks of the original product are stuffed with pieces of teeth before immersing them in brine.

Ingredients:

fresh fat - 1.5 kg;
garlic - 1.5 heads;
water - 1 l;
coarse salt - 5 tbsp. spoons;
laurel - 5 pcs.;
black pepper and allspice peas - 5-8 pcs.;
coriander - 0.5 tsp.

Cooking

In the prepared pieces of fat, punctures are made with a knife, into which garlic is inserted.
Boil water, dissolve salt in it, let cool.
Salo is placed in a suitable container, alternating with spices and chopped remaining garlic.
The product is poured with brine, left for 2 days in the room, and then transferred for the same amount to the refrigerator.

Salted lard in Ukrainian in brine

Salo in brine in Ukrainian is a classic version of your favorite snack. The exposure time of the product in the spicy marinade in the refrigerator can vary from three days to three weeks, after which the slices are dried, rubbed with ground pepper or dry spices if desired, and sent for further storage in the freezer.

Ingredients:

fat - 1.5 kg;
garlic - 5-7 cloves;
water - 1 l;
coarse salt - 2 tbsp. spoons;
laurel - 3 pcs.;
ground black pepper - 1 tbsp. a spoon;
peppercorns - 6 pcs.

Cooking

Salt is dissolved in boiled cold water, pepper, laurel and garlic are added.
Pieces of lard are dipped into the marinade, pressed with a load, covered with a lid and placed on a refrigerator shelf.

Salo in Belarusian in brine

The following recipe for salting lard in brine is borrowed from Belarusian cuisine. A distinctive feature of this option is the use of cumin, which gives the appetizer a unique taste and characteristic aroma. Often, a spicy dry mix for rubbing product chunks is also supplemented with ground coriander or cardamom.

Ingredients:

fat - 1 kg;
garlic - 5-7 cloves;
water - 1 l;
coarse salt - about 200 g;
laurel - 2 pcs.;
ground black pepper and cumin - 1.5-2 tbsp. spoons.

Cooking

The brine is being prepared. To do this, so much salt is dissolved in water so that a raw potato or egg floats to the surface.
The brine is brought to a boil, pieces of fat are lowered into it and left for a day at room conditions.
Next, Belarusian-style lard in brine is removed from the container, dried and rubbed with a mixture of cumin, pepper, chopped laurel.
Spread slices of garlic on top, wrap the product with a film and place in the refrigerator for a week.

Salo in brine "Five minutes"

Salo in brine, the quickest recipe for which you will learn later, you can try cut after cooling and cooling on the shelf of the refrigerator or prepare it for future use by placing it in a sterile container and corking it with boiled lids. For snacks, both a fresh product with meat layers and without them are suitable.

Ingredients:

fat - 1 kg;
garlic - 7-9 cloves;
water - 1 l;
coarse salt - 200 g;
laurel - 4-5 pieces;
black peppercorns - 10-15 pcs.;
allspice peas - 7-9 pcs.

Cooking

Boil water, dissolve salt in it, lay lard, garlic and spices.
Allow the contents to boil, cook for 5 minutes.
After cooling the snack, let it cool in the refrigerator.
For harvesting for the future, the pieces are laid out in sterile jars, poured with boiling brine and rolled up. Keep cold.

Salo in brine with sugar

Salting bacon with sugar in brine according to the following recipe will appeal to lovers of contrasting flavor combinations. The appetizer turns out to be moderately spicy, surprisingly fragrant, with a subtle sweet note. It harmonizes perfectly when served with black bread, grainy mustard and fresh vegetables.

Ingredients:

fat - 0.5 kg;
garlic - 3-4 cloves;
water - 1 l;
coarse salt - 140 g;
sugar - 100 g;
laurel - 3-4 pieces;
hot pepper, dried basil and marjoram - ½ teaspoon each;
paprika and black pepper - 1 teaspoon each;
allspice - 5 peas.

Cooking

The water is heated to a boil, spices and garlic are thrown, removed from the heat.
Lay chunks of fat, press down with a load and leave for 10 hours.
Delicious lard in brine is removed on a paper towel, dried, and placed in the refrigerator.

How to store fat after salting in brine?

Salo, salted in brine, with the right approach, perfectly retains its characteristics for a long time, providing the opportunity to enjoy its excellent taste at any time. Having completed all the stages of salting snacks, you need to take care of its proper storage.

Salted, savory chunks of bacon, if desired, can be grated before storage with black or red pepper, paprika or any other multi-component spicy dry mixture.
The slices are placed in a bag or wrapped in a film (paper) and stored in a freezer.
With such storage, the product remains fresh for a long time and is perfectly cut before serving.

For us, lard is a traditional and favorite product, which is especially necessary in winter. After all, fat is a very useful food product. Every human body needs fats to function properly. The composition of natural fat contains essential fatty acids involved in the formation of cells and metabolic processes. Fat prevents inflammatory and colds, is good for the skin, nerves, joints and bones. Eating it regularly is necessary for the mind, vision and beauty.

Many salat lard themselves with their own hands at home. And today there are a lot of salting recipes. They are all different. And the fat is different. But that doesn't make it any less delicious. Each recipe has its own flavor. And which of them is the best, everyone decides for himself. The taste of properly prepared salted lard is soft, tender and melts in your mouth. There are different ways of salting fat at home.

Main:

dry salting when only salt is used - and spices;
salting in brine, which is divided into the so-called wet salting - in a jar based on cold brine and hot salting - when boiled salted broth of spices is used.

Salo is salted as whole pieces, as well as smaller ones or even pre-chopped in a meat grinder. Each recipe is delicious in its own way. It remains only to choose the one that is suitable for you.

Salo is great for snacks, just put a slice of lard on bread - here you have a delicious snack. Simple things like fresh bread, fragrant garlic, and homemade lard can be just as satisfying as a culinary masterpiece that you've been working on for hours.

Like any medicine, lard is useful in small quantities - it is allowed to consume no more than 2-3 pieces with bread per day.

Lard is 100% animal fat, high in calories and difficult to digest, so it should be consumed in moderation and periodically. Eating a lot of fat is bad for the figure and hard for the liver.

The composition of pork fat - useful substances:

arachidonic acid - a participant in the formation of hormones in the body;
useful cholesterol, which increases the elasticity and flexibility of blood vessels;
saturated and unsaturated fatty acids necessary for proper metabolism;
vitamins - A, E, PP, D and group B;
minerals - calcium, potassium, iron, phosphorus, zinc, magnesium, selenium, sodium, copper and others.

The choice of fat for salting

The secrets of choosing the right fat for salting:

fresh fat is cut smoothly and easily;
on the cut, it should be a uniform white or pale pink hue, a dark color is usually found in an old and stale product;
the pork skin should be thin, a thick layer of the skin indicates insufficient feeding of the animal;
lard is a product that is subject to mandatory inspection by sanitary inspection bodies; a quality and safety mark is put on the checked product.

The choice of fat is a matter of personal taste. Someone chooses pieces with wide meat layers, someone likes a uniform white layer. Some people love fatty pork belly, others prefer lean ribs with an elegant layer of bacon.

Cooking salo in onion skins

smoked salmon recipe

You can get lard from smoked at home. And the differences between ready-made smoked lard and lard prepared according to this recipe are so small that only a real gourmet can notice them. And only two ingredients will help to cook such lard - this is onion peel and prunes. We get real smoked lard. But the biggest difference between cooked lard and purchased lard is, of course, that our lard is environmentally friendly. Not treated with any substances. / You can safely eat it and enjoy the taste.

Homemade boiled lard in onion skins even looks so that the saliva flows. And the taste is beyond words. Try to cook such fat and see for yourself. In a golden color, lard is stained by onion peel. And the marinade makes it soft and fragrant. Each piece of lard literally melts in your mouth.

You will need:

lard (preferably with a meat layer) - 1kg
onion peel - 3 large handfuls
prunes - 6 pcs.
bay leaf - 2 pcs.
garlic - 6 cloves
ground black pepper - 3 tbsp. spoons to taste
salt - 200 gr.
sugar - 2 tbsp. spoons
paprika or dry adjika optional - 1 tbsp. a spoon
clean drinking water - 1 l.

Pour water into a stainless steel pan and put the onion peel there. Stir the husk to get it wet, then drain the water. Along with the water, the dirt from the husk will go away. Pour a liter of water into the pan and put salt, sugar and ground pepper, bring to a boil. After boiling, put prunes and parsley leaves. Boil this mixture for one minute.

Then cover with a lid and let cool to room temperature. When the saucepan has cooled, without opening the lid, place in the refrigerator for 12 hours. In 12 hours, the fat will marinate and you can get it. Take out the pieces of lard and lay them on a paper towel.

Let's spice up our salad. Crush the garlic to a pulp and mix with black pepper. Rub the fat with this mixture and sprinkle with adjika or paprika. This is optional. Adjika and paprika will make the fat spicy. Having wrapped the fat with cling film or foil, we send it to a cold place for 4 hours. After the fat is ready for use. It can be used with both first and second courses.

Such fat is usually eaten very quickly. Well, if you need to store it longer, then it will lie in the refrigerator for up to two weeks without losing taste. If you put it in the freezer, then it will be perfectly preserved until the next year. But this is unlikely. Your family will not let him lie down for a long time. And soon they will ask you to cook more.

Hot way of salting fat. Delicious and soft bacon recipe

The best option for such a recipe is lard with meat layers. Meat layers will make the fat more tender. The refined taste of spices is conveyed by lard. This fat is very tasty and tender, it literally melts in your mouth.

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

If you do not like spices, then you can exclude paprika from this recipe. Well, in general, this recipe is similar to cooking bacon in Hungarian.

We will need:

lard with a layer - 0.750 kg

Dfor hot brine:

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

For greasing:

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

1. First you need to prepare the fat. Cut into desired size pieces. Pieces should not be large or small. Cut the meat piece with bacon in half if it is small. Better for 3-4 parts.

2. For the marinade, put water and bring to a boil. We throw peppercorns and bay leaves into boiling water. We also add cloves. Peeled garlic is best cut into thin plates. Also put in boiling water and salt. Boil the marinade for 3-4 minutes.

3. In order for the pieces of fat to be completely immersed in the marinade, it is better to take deep dishes. You can use a small metal bucket or, if available, a deep iron pan. Put the pieces of bacon and fill with hot marinade.

4. So that the pieces do not float, they need to be drowned. Therefore, we put a saucer on top so that it covers all the pieces, and put a load on top. You can put a jar of water. The main thing is not to let the pieces float. Otherwise, the upper parts will not be saturated with marinade and will wind up. Let the liquid cool to room temperature. After we put it all in the refrigerator for 4 days. Many choose just such a wet ambassador. But if you like dry salting, you can choose a dry salted recipe.

5. You can try such fat after 72 hours, this is the minimum for salting. But it's better to wait another day. After the fat can be removed and put on paper napkins to remove excess marinade.

7. You need to rub the fat evenly on all sides. Thoroughly rub the spices into the fat. It should be evenly covered with them.

8. After rubbing, the fat must be wrapped in cling film or foil. To soak the lard with spices, place the wrapped pieces in the refrigerator and after a day it can be served at the table. It is better to store it in the freezer and serve chilled with black rye bread for the first and second courses.

Salo Pyatiminutka - quick salting

lard recipe video

We move on. The video below shows another wonderful salting recipe. The cut pork breast is boiled in boiling brine for 5 minutes. Watch the video for yourself and you will be amazed at how many secrets and tricks are shown in the video. Have a nice watching!

Homemade salted lard with garlic

The recipe for the simplest homemade salted lard with layers of meat 15 minutes

You will need:

fresh, unseasoned lard - 1 kg
garlic - 1 head
bay leaf - 6 pcs.
ground black pepper - 1.5 tbsp
table salt - 2.5 tbsp

1. Place all spices and dry ingredients in a cup. It is better to break the bay leaf into small pieces, and pass the garlic through a press. Thoroughly mix the prepared mixture until a homogeneous mass is obtained.

2. Cut the lard with layers with a knife into pieces, without cutting a little to the skin. In general, the skin can be separated, but many people like fat along with the skin. Rinse the lard under water and dry using a paper towel. After drying, we will rub the fat with spices.

3. The main thing is to grate the fat as evenly as possible. Rub the spices on all sides, do not spare the ingredients. The better you grate the spices, the tastier the lard will be in the end.

4. Wrap the salted and grated bacon tightly with cling film and put it in a plastic bag. Place in the refrigerator for 4-5 hours. Then you can already try it.

5. Taking out the fat from the refrigerator and cutting it into small pieces. Call your household. In 15 minutes you have prepared a very tasty home-style salted lard with garlic. Delicious and fragrant lard with garlic and spices. Having prepared it in the morning, in the evening you can serve it to the table.

Appetizer of minced lard with garlic and pepper

The recipe for a delicious appetizer from bacon rolled through a meat grinder with garlic at home

This recipe makes for a great appetizer. You can spread it on bread and make various sandwiches with it. Below is a recipe for making lard pate with herbs and a set of the most suitable spices and seasonings. Cooking such a snack is very quick and easy at home.

As greens, you can take dill, parsley or even mint leaves: it all depends on your personal gastronomic preferences. Garlic plays one of the main roles and how spicy your rolled lard pate will be depends on its amount.

Such an appetizer can even be served at the festive table, because a neat roll interspersed with herbs and spices looks very attractive and appetizing.

You will need:

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

Take the fat and separate the skin from it. Absolutely any fat will do, it depends on your taste. Pass the fat through a meat grinder with a nozzle with large holes. After scrolling, add salt and ground peppers to the bowl. Mix thoroughly so that salt and pepper are evenly distributed throughout the mass.

Peel the garlic cloves and run them through a press directly into the bowl of lard. Choose the amount of fat yourself, depending on your preferences. This also applies to other spices.

To prepare this snack, take a fresh bunch of greens and rinse it. Finely chop the leaves and add them to the rest of the ingredients in a bowl. Stir.

To make the dish spicier, add pepper. Red pepper is very hot, so add carefully, again depending on your preference. Mix all ingredients thoroughly until smooth.

On the table, unfold the cling film and wrap the resulting mass in it. Give it the shape of a sausage. Tie the edges of the film tightly with a thread. Put the fat in the refrigerator for 3-4 hours. After that, you can expand the fat and cut it into slices on bread with green onions. A magnificent and simple appetizer of bacon twisted in a meat grinder with garlic is ready.

Boiled lard in a bag

A delicious recipe for quick salting of lard in a bag at home

Very often, experienced housewives use a recipe for quick salting of fat in a bag at home. This is an old time tested recipe. With which you can cook excellent fat for red borscht with a slice of black bread. Many are looking on the Internet for this particular recipe for salting lard. So feel free to take it and do it.

On a note:

The bags used must be clean, dry and made from food-grade polyethylene.

Other spices can be added to salt and black pepper, such as red pepper or dry garlic. And a crushed clove of garlic wouldn't hurt either.

Lard can not be kept for 6 hours at room temperature, but then the salting time will increase.

In a similar way, you can salt a piece of any thickness, while taking into account that the thinner the salted sticks, the less they should be kept in salt and spices.

You need to choose such parts that are soft in themselves and with a thin skin - the cheek, undercuts (from the stomach) will not work. A small layer of meat will only improve the appetizer.

You will need:

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

Rinse the lard and cut into pieces. Can be cut into cubes or small rectangular sticks. Try to make the bars roughly the same. Prepare salt and black pepper.

Take a cutting board and rub each piece one by one with a mixture of black pepper and salt. Rub evenly on all sides. Try to rub this mixture into the fat.

Take a plastic bag and put the fat in it. Lay the sticks on top of each other evenly. Once the salt and pepper begin to soak into the lard, it will release moisture. This is a normal process, as it should be. Therefore, so that the package does not leak, it is better to put it in another bag.

Tie both bags as tightly as possible. Let the fat infuse inside the bags for about 6-7 hours. And then lick it in the fridge. After three days, the fat is ready for use.

Salo, while it is in the refrigerator, will have time to salt well. It will be clearly visible on the cut.

For storage, you can clean the fat from salt and pepper. Rinse it in cold water and dry. It keeps well in the refrigerator or freezer. Well, for those who like it spicier, of course, you can leave a mixture of pepper and salt on the fat.

Salted lard cut into thin slices and served on the table, it is best to eat it with black bread and juicy onions.

Salt lard in a dry way at home

Recipe for dry salting lard

You will need:

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

Start by preparing the lard. Wash it and cut into pieces about 5 cm by 5 cm.

Prepare the ingredients. Mash the garlic until you get a paste. You can use a garlic press or scroll in a blender. Grind black pepper to a powder.

Place the garlic, black pepper, red pepper and salt in a bowl and mix thoroughly.

Intensively rub the fat with this mixture on all sides.

Take ceramic, glass or enamelware. Put a fragrant gruel of peppers and salt on the bottom. Lay grated pieces of bacon on top of it. Coat them on all sides with the garlic-pepper mixture. Pour regular salt on top, cover and refrigerate for 10 days.

After 10 days, remove the saucepan and remove the fat from it. It will shrink a little as it has lost some moisture. Moisture will be at the bottom or absorbed into the salt. Clean the pieces of fat from excess salt and garlic with pepper, cut into slices and serve.

It is best to eat salted lard with black rye bread and garlic. Can be served with first or second courses.

Very tasty salo in brine

quick lard recipe

Another very simple and quick recipe for salting lard at home. According to this recipe, lard tastes spicy and fragrant, and the cooking process does not take much time.

You will need:

fresh lard with a slot about 1 kg
liter of water
5 tbsp coarse salt
5 pieces. bay leaf
5 pieces. black peppercorns
a pinch of allspice
4 cloves of garlic

It is no secret that salted and fresh lard have enormous differences not only in taste, but also in price, which is several times higher than the cost of a package of salt. But it is salt that is the key ingredient in this case, spices only complement the overall culinary picture, and you can easily find them in almost any kitchen.

In a word, we suggest you save and salt lard on your own at home, especially since it is not at all difficult.

Basic cooking principles

Both the quality of salted lard and, in fact, its very taste, directly depend on the product used for its preparation. It is not recommended to choose excessively thick or, conversely, too thin pieces of bacon. But the presence of a meat layer is welcome!

There are the following methods of salting fat:

hot;
using brine;
dry;
wet.

Least of all time will be taken by cooking bacon, which can be tasted just an hour later (often it is allowed to cool completely without removing it from the broth). Other salting methods will require more significant periods of time (an average of four to five days).

The finished product should be stored in sealed packaging on the shelf of the freezer or refrigerator so that it does not lose its original taste and magical aroma.

Express method of salting lard at home per day in a jar

If you have a piece of lard in the refrigerator and you want to pickle it quickly, then you will like this recipe, as it is easy.

Salting lard in a jar is as easy as shelling pears: it is important to choose the right spices and salt, pick up a solid piece of lard (you can even without meat) and leave it for a day. After this time, it will be possible to make sandwiches with lard, add it to various dishes (for example, baked potatoes) and enjoy the taste.

As you already understood, the whole process of salting lard with meat will take you no more than a day. Do not forget that lard is a very high-calorie product (800 kcal per 100 grams), so it is not suitable for people who are losing weight. But at the same time, for men who want to replenish their strength, a sandwich with lard will be relevant.

The main plus is that it is impossible to oversalt the fat. It will absorb exactly as much salt as required, so if you are still in doubt, be sure to try salting it.

Ingredients

lard with meat - 1 piece (about 150 grams),
salt - 2 teaspoons,
bay leaf - 3-4 pcs.,
black peppercorns - 5-6 pcs.,
oregano - 1 teaspoon.

Recipe

Take a piece of lard with meat. First, you can pickle a small piece for a sample and, if you like it, then make another portion.

Cut the salo into thin slices. You can also cut it into strips, then you will have to peel off the salt longer. Therefore, the layers are quite suitable for salting, and after you remove the excess salt, cut it as you like.

Pour salt into the jar.

Add bay leaf.

Sprinkle black peppercorns.

Put in the oregano.

Put the fat that you cut into the jar.

Stir well the lard in a jar, closing the lid. Put in the refrigerator for a day.

Before serving, remove all the salt from the fat. Great for sandwiches, cracklings and baked potatoes.

The main nuances of the dry salting method

This method is one of the simplest and does not require special skills or time. Before use, you only need to scrape off the layer of salt with a blade (you can also rinse it properly and then dry it).

Components:

one kilogram of raw fat;
one kilogram of coarse salt;
black pepper.

You can also use any seasonings and spice mixtures.

How to cook

The first step is to prepare the lard: peel the skin, rinse with running water, wipe dry thoroughly and cut into equal pieces, so that in the future it would be more convenient to remove the product from the freezer in one-time portions.

We make a mixture of pepper, salt and other spices chosen for salting, and roll a piece of lard in it from all sides, not excluding the skin.

At the bottom of the container in which salting will be carried out, we pour a layer of salt about five millimeters thick and put pre-cut pieces of fat on it so that there are small gaps between them. Sprinkle the whole thing with salt and add two or three bay leaves.

After that, lay out the next layer of fat and pour the remaining salt on top, after which we cover and send it to heat for the next twenty-four hours and another five days in the refrigerator.

The finished product is best stored in some cool place, you can also pack it tightly and send it to the freezer, increasing its shelf life several times.

Another way to deliciously pickle lard in brine with your own hands

This quick and fairly simple method is used by many housewives. For the preparation of brine, it is best to choose sea salt, but ordinary coarsely ground table salt is also suitable.

Components:

800 grams of water;
kilogram of fat;
a glass of sea or table salt;
three cloves of garlic;
two leaves of laurel;
black pepper in the form of peas or any other seasoning of your choice.

How to cook

We cut the pre-washed and carefully wiped lard into pieces of arbitrary thickness, then we clean and cut the garlic (each clove into four parts).

We make cuts in the fat of medium depth and put garlic in them, then mix a large amount of salt with black pepper, rub the pieces and add salt on top, then put the stuffed pieces in a bag, which, in turn, put in a saucepan, bowl or any other capacity. For one day we send to a warm place, and then for five days in the refrigerator.

Salo in brine with garlic

For cooking, the following components will be needed:

one kilogram of lard;
four cloves of garlic;
five leaves of laurel;
white ground pepper;
black pepper in the form of peas;
one liter of water;
five tablespoons of salt.

Peel the skin from existing impurities, rinse the lard thoroughly and cut it into pieces of arbitrary thickness and shape, and then place it in a deep container, sprinkle with black pepper and add finely chopped garlic and bay leaf.

Dissolve the salt in cold water and pour it over the fat, then leave it under oppression for three days (the brine should completely cover the contents).

After the specified period, remove the product, wipe it with a towel, sprinkle with pepper and roll in as finely chopped garlic as possible.

The most effective ways to store salted lard

To keep the prepared lard, and with it all its taste qualities, preserved as long as possible, use the following method:

Pick up a container with small holes (an old leaky pan or a regular wooden box will do). Holes are needed in order to ensure the free flow of brine into the pan, while the product itself was able to remain dry.
The bottom of the box should be lined with several layers of newspapers or any other paper and pour a layer of salt on top of it, laying pieces of bacon on it, and then cover it again with a layer of salt on top.
Before laying fat for long-term storage, we recommend that the product be rolled in a mixture of fragrant herbs, sprinkled with pepper or stuffed with garlic.
A freezer is also a good place to store it, before putting it into it, cut the lard into small pieces, and then wrap each of them with a napkin and pack it in cellophane. You can store fat in such conditions for many months.

The nuances of choosing a product for salting

First of all, try to purchase the product along with the skin, while the thickness of the piece should reach an average of three centimeters. The consistency of the fat should be as uniform, dense and elastic as possible (you can verify this by piercing a piece with a knife right on the counter).

For salting, it is the fat of a pig, and not a boar, that is much more suitable.

In places of incisions, a quality product will have either a pink or slightly whitish tint, in no case should you buy yellow fat!

As you can see, the salting process does not require any special skills or serious efforts. At the same time, there is no need to use exactly those components that are indicated in the recipes; it is quite possible to replace them with others that are more appropriate to your taste.

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

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

Recipes

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

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

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

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

How to salt lard for smoking

A very good recipe for salting lard for smoking, and preparing it before smoking.

Would need:

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

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

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

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

Salo with garlic

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

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

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

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

Salo in Ukrainian

Recipe for delicious lard in Ukrainian.

You will need:

container,
salo,
salt,
spices.

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

Salo in onion peel

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

You will need:

pot,
onion peel,
salt,
salo,
spices.

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

Salo in the bank

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

You will need:

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

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

Salo in brine

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

Would need:

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

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

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

Salting secrets

Little secrets of salting fat

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

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

Video how to pickle lard

Salted bacon occupies a prominent place in the diet of many people. This is not surprising: in the cold season, the use of the product helps to supply the body with the necessary amount of energy. Properly salted bacon is well stored, has a great taste and attractive appearance. In addition, the product contains a number of substances that make it very beneficial for human health.

Properly salted lard keeps well and tastes great. In addition, the product contains a number of substances that make it very beneficial for human health.

The calorie content of pork fat is high - about 900 kcal per 100 g. However, contrary to common misconception, the use of this product not only does not harm the figure, but can even help to get rid of excess weight. The fact is that fat is rich in substances that normalize lipid metabolism. It is digested much easier than other fats of animal origin, it is completely absorbed by the body, which extracts the maximum amount of useful components from the product. In particular, lard contains vitamins, microelements and unsaturated fatty acids (oleic, linoleic, palmitic and arachidonic) necessary to maintain the overall tone of the body and slow down the aging process.

Equally important is the fact that lard is rich in selenium, which increases a person's resistance to physical and emotional stress.

It is best to salt lard with garlic: in this combination, its beneficial properties are most pronounced.

Today we decided to talk about how to properly salt lard at home.

Like any fresh meat product, lard can be contaminated with pathogens of various diseases. If you salt lard without using heat treatment (the so-called "dry" method), pathogenic organisms will retain the opportunity to multiply. To avoid health problems, it is necessary to purchase the product from reliable suppliers. It is important to understand that the lard that you choose in a regular store is likely to be safe, but may not be of the highest quality. Therefore, for raw materials it is better to go to the market or to the farm shop.

It is necessary to choose lard for salting very carefully. To avoid health problems, it is necessary to purchase the product only from reliable suppliers.

Regarding the ease of preparation of the product, there are two opposing opinions. Some say that salting lard is so easy that even a novice cook can handle it, while others say that this process is almost an art, not accessible to everyone. Strange as it may seem, both statements are true: lard contains so little water that it is almost impossible to oversalt it, but not everyone gets a finished product with high palatability. The point, apparently, is that many people make mistakes at the time of acquiring raw materials.

To prepare a delicious product and protect yourself, you need to follow a few simple tips:

carefully inspect the piece of fat you like. On his skin must be stigma sanitary service, indicating that the product has been tested for safety;
good fat has White color, uniform, with a slightly pinkish tint. If the flesh is intensely pink, this indicates a violation of the rules for processing pork carcasses and possible saturation of fat with blood, which, when eaten, can be harmful to health. Yellow or grayish lard, as a rule, turns out to be stale;
the skin should be even, clean, yellowish or brown (depending on the singeing method), without bristle residues. There is an opinion that the best fat has a soft skin. This is not true. If you intend to salt lard, the most suitable raw material should have a dense, even harsh skin. The flesh, on the contrary, should be so soft that it can be pierced without effort with a match;
ask the seller what gender the animal was. Refuse to purchase fat cut from a wild boar carcass - after salting it will acquire an unpleasant odor;
for salting it is better to choose homogeneous fat cut from the back or sides of the carcass. If you prefer pieces with veins of meat, they should be taken from the chest part, since the layers located on the belly of the animal, when salted, become hard;
do not buy very thin layers. The most useful, tasty, tender and soft fat is located approximately 2.5-3 cm under the skin;
feel free to ask the seller the documents, certifying the origin and freshness of the product, in order to eliminate the slightest doubt about its harmlessness.

If you prefer pieces of fat with streaks of meat, they should be taken from the chest part of the pig, since the layers located on the belly of the animal become hard when salted.

We start salting lard: recipes and rules

How to cut fat

The purchased fat must be washed, dried with a cloth or paper napkins and divided into parts convenient for further processing. If you are not in a hurry, pieces 5 cm wide and 18-20 cm long will be the best option. With dry salting, they reach readiness in 7-10 days. You can cut the fat into slices 1.5-2 cm wide, which will be salted in about three days, but there is a more convenient solution for the hostess: each bar can be cut along the entire depth of the pulp into thin pieces without damaging the skin. In this form, each plate is easy to process with salt and spices on all sides, but they will be packed "in one piece", which will allow you not to take up extra space in the refrigerator.

The purchased fat must be washed, dried with a cloth or paper napkins and divided into parts convenient for further processing.

spice preparation

Now you need to prepare the curing mixture. In this case, there is only one hard restriction: the salt you use must not be iodized. It is better to take coarse salt: it will be absorbed into the tissues gradually, which will ensure the highest taste of the finished product. Spices are usually added to the mixture. Most often, it is bay leaf and pepper, but you can salt lard with other seasonings. For example, the pickling mixture may include the following sets of components:

ground peppers (red, black and allspice) + bay leaf + fenugreek seeds + paprika + coriander;
coriander + paprika + cumin + dried garlic;
ground peppers + cumin + thyme + bay leaf;
thyme + cumin + coriander + dried basil leaves;
dried dill + suneli hops;
dry adjika + coriander + chili pepper + basil + shamballa + dill seeds;
chilli + dried ginger.

Do not use iodized salt for salting fat.

These are sample recipes. Each housewife varies the set of spices to her liking. It is important that the seasonings are ground to a homogeneous powder state: this way the mixture will be better kept on the surface of the dry fat and absorbed into the pulp. To give the product a beautiful color, you can use ground turmeric. The use of onion peel for these purposes is not suitable for dry salting.

Each housewife changes and supplements the set of spices for salting bacon to her liking. It is only important that the seasonings are ground to a homogeneous powder.

Salting

Prepared fat is carefully rubbed with curing mixture. If you use fresh garlic, you will have to cut it into thin slices and place them between the layers of fat, or stuff the pieces with a lard needle or a thin, sharp knife. Then the fat needs to be packed. At this stage, you can do as you like: sprinkle the product with salt and spices in a deep bowl or jar, or simply wrap each piece in cling film or foil.

How much to wait?

The salting time depends on the size of the pieces of fat and the conditions in which they will be placed. For express options, it is recommended to take thin (no more than one and a half centimeters) slices and keep them for two days at room temperature and another day in the refrigerator. Bars of fat 5-6 cm thick are usually placed in the refrigerator immediately after rubbing with a curing mixture. Under such conditions, they reach readiness in about a week.