Salt pork fat. How to salt delicious lard in onion peel.

Few cooks know how to salt lard at home, because it is difficult. The process can always be learned to pamper yourself useful product 1-2 servings daily with rye bread to support cholesterol levels and the whole body as a whole. It is worth knowing the secret of salting in more detail.

Salting fat at home

The recipe for how to salt lard deliciously begins with the choice of components:

High-quality lard should be bought from a trusted manufacturer or on the market.
The fresh product is distinguished by a pure white color with a pinkish tinge and a minimum of meat streaks.
Grey colour speaks of an old product, as well as foreign smells.
High-quality lard smells fresh, gives light sweetness, has a soft thin skin.

For salting, it is better to take a thin product up to 5 cm thick, the surface of which is not leveled after pressing with a finger. You can’t take pieces from the carcass of a boar or wild boar - not only is the fat tasteless and tough, it also acquires after processing bad smell urine. You can determine the origin by setting fire to a small piece - the smell will appear immediately. Pork roasted on straw will be an ideal semi-finished product for salting. Before salting, it is washed, dirt is removed with a metal brush.

You can salt the product different ways: dry, wet (in brine, brine), hot or express method. Auxiliary options are considered in onion peel, in salt in a jar, go for subsequent smoking. Each of them has its own characteristics, which will be disclosed below. It is impossible to say for sure how many days the product is salted - you can keep it for 2-3 days, or you can keep it for up to a month, as they did in the old days.

How much to salt lard in a dry way

After preparing the components, it remains to figure out how much to salt the fat. cold way or, as it is also called, dry, suggests that the product, rubbed with seasonings, salt and garlic, is wrapped in a film for 6-8 hours at room conditions, and then removed for 2 days in the refrigerator. Wet or hot methods slow down the process - at first, salting goes on for 3 days at room temperature, and then the meat needs to be salted for another 3 weeks on the shelf of the refrigerator or cellar.

Recipe for salting lard

It will be useful for any culinary specialist to learn how lard is salted at home. Better choose for yourself step by step recipe or a recipe with a photo to accurately calculate the proportions of salt, spices and meat. It remains only to properly marinate or soak the semi-finished product, wait due time and eat or smoke for later use. Traditional options salting are the use of brine, garlic, hot marinade or dry seasonings. The recipes below will tell you how to cook tasty dish.

How to salt lard in brine

Preparation time: 1 week.
Servings: 40 persons.
Calorie content of the dish: 815 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.

The recipe in Ukrainian suggests that lard in cold brine will be cooked from a week to a month. The resulting product is stored for up to six months in the freezer, from where it is taken out as needed and cut into thin strips. It is most delicious to eat it with rye bread and borscht, cabbage soup with garlic donuts. Utility meat product invaluable - warms and saturates the body in winter.

Ingredients:

lard- 2 kg;
water - 1 l;
bay leaf - 4 pcs.;
salt - a glass;
garlic - head;
black pepper - 5 peas.

Cooking method:

Prepare the brine: pour water into a saucepan, add salt, boil, cool.
Cut the bacon into small pieces, grate with chopped garlic.
Place the pieces in a jar or other dish without tamping, shift with bay leaf and black peppercorns. Cover with a lid, marinate for 3 days in a room.
Salt, keep in the refrigerator.
After a week, when the meat is salted, put in storage in the freezer for the winter.

Dry salting of bacon with garlic

Cooking time: 3 days.
Servings: 40 persons.
Calorie content of the dish: 810 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

It is possible to dry-salt the lard, which lasts much faster than using brine or brine. The resulting product will have a richer taste, but before use it will have to be cleaned of salt lumps. It is better to freeze it for storage in parchment so that the salt crumbles during storage and continues to add salt to the meat.

Ingredients:

fat - 2 kg;
a mixture of spices - a package;
black pepper - 10 g;
sugar - 10 g;
garlic - head;
salt - 2 cups.

Cooking method:

Grind the garlic, mix with pepper, seasonings, sugar and salt, grate the pieces of bacon with a mass.
Put a layer of salt, pieces of lard on the bottom of the jar, close the lid for 3 days. Salt in the refrigerator.

How to salt lard with garlic

Preparation time: 10 days.
Servings: 40 persons.
Calorie content of the dish: 816 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

The recipe for salting bacon with garlic will help you learn how to cook spicy fragrant dish. For him, you should not feel sorry for garlic heads and salt, because the product absorbs exactly the amount that is needed, and does not take too much. It is delicious to eat cooked bacon with hot pickle, have a snack for an afternoon snack or before a late dinner. Beneficial features keep even after freezing.

Ingredients:

fat - 2 kg;
garlic - head;
black peppercorns - 10 g;
coarse salt - a glass.

Cooking method:

Cut the bacon into pieces, rub with a mixture of crushed garlic, once ground pepper and salt.
Sprinkle the bottom of an enameled or ceramic pot with salt, lay out the remaining spices, lay the bacon. Top with salt, close the lid, salt for 10 days on the shelf of the refrigerator.

How to salt lard for smoking

Cooking time: 2 days.
Servings: 40 persons.
Calorie content of the dish: 817 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Salting lard for smoking suggests that a mixture of spices will be used. It is better to lay it in specially made slots over the entire surface so that the product is evenly saturated with aromas and acquires a pleasant smell and taste. The recipe allows you to reduce the cooking time to a day, but it is better to withstand the prescribed 2 days in order to then smoke the bacon in a cold way.

Ingredients:

lard - 2 kg;
spices - a package;
garlic - head;
salt - a glass.

Cooking method:

Cut the bacon into pieces. Make cuts on the surface, place the crushed garlic inside.
Grate the pieces with a mixture of spices, salt, put on the bottom of a glass pan on top of parchment or foil.
Cover, salt for 2 days.

Salo recipe in brine at home

Cooking time: 3 days.
Servings: 20 persons.
Calorie content of the dish: 813 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

How to cook salted lard at home, the following recipe will help you figure out. Brine involves the use of simple rock salt with traditional spices - black and allspice, bay leaf and garlic. For salting, it is better to take undercuts, which perfectly absorbs all the aromas of spices and seasonings. The resulting product will have a rich smell and delicate taste.

Ingredients:

lard - 1 kg;
water - liter;
salt - 130 g;
garlic - 6 cloves;
bay leaf - 5 pcs.;
black pepper - 7 peas;
allspice - 4 peas.

Cooking method:

Dissolve salt in water, boil, cool.
Cut the bacon into pieces, make cuts, lay flat garlic cloves inside.
Laurel leaves break, sprinkle on top.
Put the bacon on the bottom of the container for brining, add peppercorns, pour brine.
Put under oppression for a day at room temperature, then salt for 2 days in the refrigerator.

Hot salting of fat at home

Preparation time: 2.5 days.
Servings: 20 persons.
Calorie content of the dish: 818 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

Experienced home cooks suggest salting lard in a hot way, which is distinguished by a moderately smoked salty taste and attractive aroma. It is delicious to eat just like that with bread, but you can also serve it with jacket-boiled potatoes, hearty thick soups, buckwheat porridge with meat. The appetizer is spicy with chili, and salting is carried out using onion peel. The recipe will teach you how to cook the perfect meat.

Ingredients:

fresh fat - 1.25 kg;
garlic - head;
water - liter;
salt - 100 g;
onion peel - a handful;
bay leaf - 2 pcs.;
black pepper - 7 peas;
allspice - 7 peas;
hot red pepper - 1 pod;
a mixture of spices - a package.

Cooking method:

Make a brine from the husks, filled with water and spices. Boil for 2 minutes, send the bacon cut into pieces there.
After 10 minutes of cooking, cool, close the lid, keep on the shelf of the refrigerator for a day.
Dry off the brine, rub each piece with spices mixed with crushed garlic, cover cling film.
Salt overnight in the refrigerator, and then 3 hours in the freezer.

How to cook lard with a layer of meat

Cooking time: 3 days.
Servings: 20 persons.
Calorie content of the dish: 812 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

It will be useful for culinary specialists to learn how deliciously salt lard with a layer. This recipe will help you understand how to do it right, so that you get a tasty aromatic product, which is characterized by high calorie content and usefulness due to the content of fatty acids. A serving size of 20-30 g daily will help maintain health, maintain cholesterol levels and give the body the right vitamins. homemade recipe suggests that cooking is easy.

Ingredients:

fresh fat - 1 kg;
garlic - head;
coarse salt - 100 g;
spices - package.

Cooking method:

Cut the garlic into slices, arrange into cuts on the surface of the semi-finished product.
Grate each piece with spices and salt, put on a layer of salt in the pan with the skin down. Sprinkle with spices, cover with a cloth towel.
Salt in the room for 2 days, and another 1 day in the cold.

How to salt lard in a jar of garlic recipe

Cooking time: 1.5 hours.
Servings: 20 persons.
Calorie content of the dish: 819 kcal.
Purpose: for a snack.
Cuisine: Russian.
Difficulty of preparation: medium.

It will take quite a bit of time to salt the lard with garlic in a jar, because it will be used hot pickle. After a long exposure, ready salty product you can immediately lay it in the freezer for storage, so that later you can get the frozen pieces and cut them into thin slices. They melt in your mouth, have a rich taste and a specific pleasant aroma.

Ingredients:

fat - 1.15 kg;
coarse salt - a handful;
garlic - 4 cloves;
bay leaf - 4 pcs.;
allspice - 4 peas;
hot pepper - 4 peas;
red ground pepper - a pinch;
cumin - a pinch.

Cooking method:

Cut the bacon into long pieces, stuff with garlic cloves.
Roll in a mixture of ground spices, put in jars.
Put the jars in a large basin, pour water into it up to the shoulders of the jars. To prevent the banks from floating, press them down with a load. Boil over low heat for 1.5 hours.
Cool, wrap the pieces with parchment, put in the freezer for storage.

A quick way to salt salt

Cooking time: 2.5 hours.
Servings: 20 persons.
Calorie content of the dish: 811 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: easy.

If there is no time for cooking, then it will help out quick salting lard at home. The prepared lightly salted product will not differ in saturation of taste, but it will still turn out to be appetizing and tasty, suitable for quick serving to guests or decorating borscht, any other soup. Iodized salt is not suitable for cooking, so it’s good to take ordinary rock salt.

Ingredients:

fat - 1 kg;
fine salt- 100 g;
a mixture of peppers - 10 g;
turmeric - 5 g;
garlic - 2 cloves.

Cooking method:

Cut a piece into long strips, rub with a mixture of spices, put in plastic bag.
Salt for 2 hours at room temperature, remove spices, rub with grated garlic. Refrigerate for half an hour.

Salo in adjika

Cooking time: 2 days.
Servings: 20 persons.
Calorie content of the dish: 820 kcal.
Purpose: for a snack.
Cuisine: Ukrainian.
Difficulty of preparation: medium.

Spicy lovers will like the taste of lard with adjika. The process involves the use of ready-made store-bought adjika, which is better to take the sharpest, but you can coat the lard and homemade With burning taste prepared by yourself. In any case, you get a scalding dish that will literally “burn” in your mouth. Gourmets will appreciate it.

Ingredients:

fat - 1 kg;
garlic - 5 cloves;
adjika - a glass;
bay leaf - 3 pcs.;
salt - 100 g.

Cooking method:

Cut the bacon into cubes, stuff with garlic slices, coat with adjika, sprinkle with salt.
Put on the bottom of the pan, sprinkle with ground bay leaf, the remaining garlic. Salt for 2 days in a warm room, wrap with foil, store in the freezer.

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Enough long time lard was considered the food of the poor: this product was cheap, you can salt the lard quickly, and you can easily get enough.

In addition, fat has an amazing feature to saturate the body for a long time, which is important if the working day is delayed.

Nowadays, tasty lard has become a real delicacy, since the price for it is comparable to meat. In addition, real fat, which is well and properly salted, is not so easy to find on store shelves.

Therefore, it is much more expedient to buy fresh lard on the market and salt it yourself the way you want, because the recipes for salted lard are varied.

You and I have already used the salting recipe, and today we will look at proven recipes on how to quickly and tasty salt lard with garlic at home.

salt homemade lard with garlic it is possible in brine, in a dry way, rubbing with salt, or you can make hot salting of wild boar fat.

Consider different variants salting bacon with garlic and choose the most suitable for the home.

Ingredients:

fat - 1 kg
garlic - 4-5 cloves

How to salt lard with garlic at home:

Cut fresh pork fat into small pieces. Finely chop the garlic.

Rub the pieces of lard with salt and chopped garlic on all sides.

In order for the pieces of lard to be well salted and absorb the aroma of garlic, you can pierce all the lard with a knife in different places.

Put the fat in a bag without holes. Close the top of the bag so that the brine released from the fat does not flow out.

Put the fat on a plate. Place the plate in the refrigerator for two days.

After two days, turn over so that the side on which the bag of bacon lay is on top, and leave in the refrigerator for another two days.

Salted lard with garlic it turns out tasty, soft, with a pleasant smell of garlic. Enjoy your meal!

Homemade lard with garlic in brine (brine)

Ingredients:

fat - 1-1.5 kg,
water - 1 l,
salt - 2 tablespoons,
ground black pepper - 1 tbsp,
black peppercorns - 6 pcs.,
bay leaf - 2-3 pcs.,
garlic - 6 cloves

How to salt lard in brine at home:

Take 1 - 1.5 kg of lard and cut it so that you get long and large sticks.

AT enamelware dilute a liter of boiled cold water with two tablespoons of salt (preferably sea salt), one tablespoon of ground pepper, 6 black peppercorns, a few bay leaves and chopped garlic cloves.

In ready spicy pickle(brine) should place the sticks of bacon and press them on top with some kind of load.

You need to put a pot of lard in brine in the refrigerator for three days.

After 3 days, you can get the lard from the brine, dry it and sprinkle it again with fresh garlic. Enjoy your meal!

Salo at home with adjika and garlic

Ingredients:

fat - 1 kg,
water - 1 l,
salt - 1 glass without a slide
garlic - 3-4 cloves

How to salt lard at home with adjika and garlic:

Boil water, add salt there. Place bacon in a pot of water and boil for 15 minutes.

Turn off the water and leave the lard to cool in the brine.

Prepare the sauce for the lard. To do this, mix adjika and chopped garlic.

Coat the cooled lard with adjika and garlic sauce and wrap in foil.

Place the lard in foil in the freezer to set.

Homemade lard with adjika and garlic turns out tasty and fragrant. Enjoy your meal!

Borscht, pampushka, pickled cucumber and, of course, saltse, are those attributes of our life that are associated with a sincere feast and warm conversation. Salo is not just a product of animal fat, for a Russian or Ukrainian this dish is fraught with many traditions, and even a whole culture. And therefore, today we will talk about him, or rather, about his salting.

The benefits of fat

It contains a large amount of essential fatty acids that our body needs to build cell membranes and work the muscles of the heart. But you should not abuse it, it is best to use it in not in large numbers with vegetables. If something hurts, you can apply a slice of this amazing product to a sore spot, such as a tooth, and after a few hours the pain will subside.

How to salt lard

There are three main ways to salt lard at home:

To the question " How can you deliciously pickle lard in brine? many will answer that only in Ukrainian! It is in this way that the dish turns out to be very tender, with a pleasant aromatic taste, and most importantly, it can be stored for about a year.

It is necessary to prepare a brine: dissolve two-thirds of a glass of salt in a liter of water;
Put a cotton napkin in an enameled bucket and put allspice, bay leaf, chopped garlic and a little rosemary on it;
Top with sliced main ingredient and so alternate layers of seasoning. Then cover with a napkin, cover with a lid and put oppression on top;
Pour in brine and leave for five days.

How to pickle lard with garlic

Cut into pieces the size of a fist, peel the garlic in advance with the calculation of one clove per one piece of the product and cut this garlic into rounds;
Prepare spices: pepper, suneli hops, dry ground dill and others to taste;
Take a wide dish, pour some seasonings and garlic;
Then grate each piece of delicacy over the pan with coarse salt;
After laying in the pan with the skin down, sprinkling the whole thing with garlic and spices. Salt does not need to be saved;
The fat is almost ready, you just need to take it out, shake off the excess juice, wrap it in cotton cloth, putting it in the cold, you can constantly enjoy this unique taste.

How lard is salted with a layer

Place pork chops in boiling water and boil for about 10 minutes;
Take out and rub with plenty of hot red pepper, crushed garlic and salt. Immediately wrap in foil and leave to cool on the table;
When cool, move to the refrigerator;
You can eat in a day;
Gently scrape off excess salt and pepper before use.

Dry salting of fresh fat

At the layer of fresh pork, we clean the skin, cut into cubes, but do not cut the skin itself, approximately 5 by 5 centimeters in size;
In a container of suitable size, we pour a thin layer of rock salt on the bottom, laying each layer with the skin down, fill it with salt from all sides and especially into the cuts;
We stand at room temperature for two days so that the pork starts up the juice, then put it in the refrigerator for ten days;
Wrap in cellophane so it doesn't dry out. Cut off as needed, washing the salt, use with pleasure;
You can wash the salt and store it in the freezer, so it will last longer.

Recipe for cooking in onion peel

Ingredients:

pork fat with meat layer;
liter of water;
a glass of salt;
husks of ten onions;
spices, garlic;
Bay leaf;
a few peas of black pepper.

Cooking

Prepare the brine: pour salt into a saucepan and pour water over it, bring the mixture to a boil, add the onion peel and boil for about five minutes, then add the pork there. The solution should cover it completely;
Reduce the heat, cook for ten minutes, then remove the pan from the heat and let it brew for another 15 minutes. Then take it out, let the brine drain;
Prepare a mixture of spices: chop the garlic and parsley, crush the peppercorns;
Let the salsa cool, then make incisions in it with a knife and stuff it with spices so that they fall into the incisions as much as possible;
Wrap in foil and leave in the freezer;
After it freezes well, cut with a sharp knife and eat with black bread.

Salt in a bottle

We cut our main ingredient into cubes along with the skin;
We clean the head of garlic and rub it on a small grater, diluting it with a little water;
We dip each piece of bacon in garlic, then, well in rock salt and tightly stuff a clean, dry bottle with it, put it in the refrigerator;
We use in a week.

Enjoy your meal!

There are many ways of salting, it is not easy to find your own quickly, which you will like unconditionally and immediately. Do not be afraid to experiment, try and then you will definitely find it! http://youtu.be/wBUJrlzIemM

Pork fat... What could be tastier... Whoever doesn't love it doesn't know how to cook it! Having tried this delicacy at least once, you will never be able to refuse it again.

Properly cooked lard melts in your mouth, it has notes of black pepper and fragrant garlic, it is spicy and tender. This is a versatile product, it can be used to prepare many dishes. But it is more traditionally accepted to use it on a crust sandwich. fresh bread and a green onion, this will undoubtedly appeal to all lovers of goodies. The taste of our dish depends on many factors. First of all, the quality of salting. There is not one, they are all varied and tasty in their own way. store product will always yield to the taste of home. There is nothing complicated in this, the main thing is to strictly follow the recipe. If you want to learn how to cook it at home, then these recipes and tips are for you.

First we need to purchase raw materials that you will salt. It should be taken seriously, because even a bad product successful salting won't save.

Salo with layers of meat and salted with your own hands will be more delicious. But in order to pickle, you need to be able to choose it correctly. The main thing is that it should not be wiry, it should look uniform. It is desirable that there are 2-3 layers of meat, but no more. How to understand that the result of the prepared product will please you. When buying, take sharp knife, and pierce the piece, if the knife enters gently, then this is what you need.

Several salting options are used, most of them were inherited by more than one generation. Starting from the simplest, sprinkled with salt, to tender boiled, flavored herbs and rubbed with garlic. Spices during salting the product do not regret, because they add fat delicate taste and aroma. Black pepper and bay leaf, garlic and dill seeds, parsley and cloves - all these spices enriched the pickled product with their aromas and allowed you to enjoy the unique taste of homemade pickles.

Grandma's secrets of salting fat

More delicious dry salted lard. For salting in this way, we need pieces in the skin, before starting cooking, the skin must be well cleaned. If you want to pickle a large amount, then you can use a large container, for example, wooden boxes, and if you have 2-3 kg of product, then you can salt in a small dish. With a large amount of raw materials, take a box without cracks and odors, usually in such cases plywood boxes are used. We also need a large rock salt, it is more suitable for salting in this way, garlic or other hot spices. Peel and grate the garlic. Pour about 1.5 cm of salt into the bottom of the container. The quantity when salting is not limited, the more, put the better. It is impossible to oversalt the fat, but if you do not report it, then the product will be salted for a long time, and if it is a meat layer, then it will completely deteriorate. Lay in rows, close to each other. Do not forget to leave gaps between the pieces and the walls of the dishes at least 0.5 cm, they must be filled with salt.

Do not forget to put crushed garlic between the rows and then sprinkle with salt. Make sure that our product is covered with salt on all sides. When everything is done, leave the container until full cooking in a cool place for 5-7 days, the main thing is that the temperature is not below 10 degrees, this will slow down the brining process. When the product is salted, we take out the finished fat and clean it from the salt in which the salting was made, and wash it, dry it with a paper towel and pour it with a new one, put it in storage. We put the pieces in a bag and store in the freezer. With such storage, it will always be as fresh and can be stored for a long time.

When stored indoors at room temperature, our product will acquire a musty smell. You can refresh the finished delicacy a little, make it spicy, for this we rub black or red pepper, or garlic, but this is whoever prefers it. Salted bacon can be smoked a little, do it at a temperature of 20 degrees for 8 hours. After it is cooled and stored for up to half a year at a temperature not lower than 10 degrees.

Almost all food products have some special properties. And our product is no exception. What could be more beautiful on a frosty winter morning to return from a walk, pour yourself a plate of hot borscht, cut fresh black bread and accompany this duet with a piece of salted bacon with garlic? I suggest using the following recipe. We need onion peel, which will remind you of smoked meat with its taste.

Take enamel pan and bring 2.5 liters of water to a boil in it, then add:

glass of rock salt
black pepper 1 tsp
garlic 4 cloves
bay leaf 3 pcs.
husk from 6 large onions

Stir the resulting mass and bring to a boil, then lower the brine into a piece of bacon, weighing about 1 kilogram.

Boil the fat for 20 minutes on low heat and remove, leave in brine to infuse for 10 hours. After the time has elapsed, remove from the brine, wipe with a paper towel and put in the freezer for another 8 hours. Now you can safely take the fat out of the refrigerator and enjoy its wonderful taste and hints of smoked meat. Store it in the freezer wrapped in parchment paper.

The secret recipe for spicy bacon with garlic

Lard, like red fish, has the same excellent properties, it is simply impossible to spoil it. But even adhering to the same recipe, each hostess will acquire its own individual taste, which hardly anyone can repeat. This is a product that, regardless of the method of preparation, will retain its taste.

For cooking, we need the following ingredients:

allspice peas
Red pepper
black pepper
turmeric
Bay leaf
garlic 1 head

We begin to prepare the pickling mixture, for this we need:

1 kg fat
3 art. l. salt
0.5 st. l. red ground pepper
0.5 st. l. black pepper
broken bay leaf
herbs to taste

Cut into sticks, about 5-7 cm wide. Wipe with salt, spices and garlic (previously grated). We take a large bowl, lay it in layers, but before that, sprinkle the bottom with a little salt and then in turn, put the pieces and sprinkle with salt, and so on until we lay out everything. We leave it to be salted at a temperature not exceeding 18 degrees for 3 days, then after this time we remove our fat, for another day in the refrigerator.

It should be stored in the refrigerator, taking out a couple of pieces for food, do not forget to carefully scrape it before use and proceed to the delicacy.

Salted lard in brine, or lard in Ukrainian.

A dish that you may not have tried, but everyone has heard of. This is a recipe that is passed down in Ukrainian families from generation to generation and is considered a traditional delicacy at any holiday or feast. It was customary to serve it traditionally cut on wooden boards with a bunch of green onions around the edge. It was considered traditional snack under the Ukrainian moonshine and was the first dish that the guests tried when they came to the celebration. It was given as a dowry, the bride was considered quite wealthy, having 2-3 kg of this valuable product in her dowry.

In order to prepare our delicacy, we need:

fat 1.5 kg
black pepper 6 peas
allspice ground -1 tbsp. l.
coarse sea salt - 1 cup
bay leaf - 5 pcs.
garlic - 6 cloves
drinking water (cold) - 1 liter

Before cooking, rinse well and cut into large long pieces. Pour 1 liter of water into an enameled pan and prepare the brine, add peppercorns and ground, finely chopped garlic and bay leaf. Then we immerse the pieces in the brine and put on the press. Salting should be kept for 3 days in a cool place, for example, in a refrigerator. Then finished product should be removed and dried on all sides with a paper towel, again wipe a little with spices. The dish is ready!

How to pickle lard soft and tender, and most importantly delicious?

It is not only about choosing the right product when buying, but also about the cooking process. The cooking method itself is very important role. Most nutritionists in the world have already come to terms with the idea that lard is very high-calorie product, 100 grams of which contains about 700 kcal, this number of calories is enough to run a 5 km marathon. But still, the benefits from it are greater than the harm. Maybe for Italians and French or Spaniards the level of cholesterol in this product goes off scale, but for us it is an essential product, it is a powerful boost of energy, the amount of which is very valuable for people who are engaged in physical labor or athletes, tourists and just people who love eat."

For soft and delicious treats, we need:

lard with meat cut in 1-2 layers
seasoning "To fat" any
garlic
salt, spices, bay leaf
sleeve for baking

Take a saucepan, pour about 2 liters of water into it and bring to a boil. In the meantime, we wash our piece, dry it with a paper towel and rub it with salt and spices. We make small cuts on a piece with a knife and stuff with slices of garlic, then wipe with seasoning. We put this piece in the sleeve, tie it on both sides and put it in boiling water for 30 minutes. We take it out of the water and leave it to cool without removing it from the sleeve. Then you should get it out of the sleeve and put it in a bag in the refrigerator to harden for 7 hours. Our product is ready to use. You can serve it to the table, garnished with a green onion, parsley or dill. Enjoy your meal!

Many people associate Ukrainian cuisine with borscht and bacon, but the fact is that the second product can be found not only in Ukraine, but also in countries such as Russia, Belarus, Poland, the Czech Republic, Slovakia, Hungary, where it plays the role of an integral ingredient in many recipes.

This prevalence of the product can be explained by simple historical facts. European peasants often used lard, which was due to the constant raids of opponents from Muslim countries, who left only pigs, taking all other animals.

The attitude of modern nutritionists to such a product as lard is very ambiguous. Despite the enrollment of fat by many experts in the products of the black list, a number of scientists still distinguish certain positive properties this product.

Fat is filled with polyunsaturated arachidonic acid, which is absent in oils of vegetable origin, fatty acids, represented by linoleic, linolenic, palmitic, oleic, as well as fat-soluble vitamins A, D, E.

Salo is excellent cholagogue, which helps to cope with problems such as constipation and gallbladder dysfunction. Traditional healers recommend using lard in order to cope with toothache, mastitis. Use this product in many recipes folk remedies, designed to combat Friday spurs, joint diseases, burns and frostbite of tissue structures.

It is noted that in the background regular use fat normalizes cholesterol metabolism, improves the liver and improves hormonal and cellular activity. In addition, fat helps to eliminate toxins from the body and radionuclides. Numerous experiences have shown that eating a small piece of bacon on the eve of a party prevents a hangover.

There are many recipes for salting bacon, but quality indicators end result largely depend on how correctly the main component is chosen. So, for salting it is recommended to use fresh lard, the thickness of which does not exceed 5 centimeters.

But a product with yellowish layers indicates a respectful age of the animal or its malnutrition.

According to the easy way salted lard, the main ingredients are lard, black pepper, salt and garlic. Lard must be cut into medium or large pieces, rub with salt, black pepper and minced garlic.

Pieces of lard should be put in bags and left in the kitchen for 12 hours, then moved to conditions freezer for 2 days. After the specified time, the product will be ready for consumption and use in the preparation of various dishes.

Salted bacon with spices

For salting lard with various seasonings, you will have to use:

raw fat with skin - 500 g;
garlic - 5 cloves;
bay leaf - 2 pcs.;
salt - 2 tbsp. spoons;
black pepper in the form of peas - 2 teaspoons;
ground paprika - 1 tbsp. spoons;
cumin - ½ teaspoon;
ground chili pepper - ½ teaspoon.

Pre-washed and dried lard should be cut into pieces and laid out on a board so that the skin is on the work surface. After that, it is necessary to form cuts on the pieces, which subsequently have to be filled with chopped garlic, pieces bay leaf.

Part of the bay leaf must be thoroughly mixed with salt, cumin and the rest of the ingredients, and rub the pieces of lard with the resulting mixture. Pieces should be tightly wrapped in foil and placed in the refrigerator. After 2 weeks the product will be ready for use.

Salting fat according to this recipe is most often done using:

lard with meat layers;
husks from 5 onions;
pepper in the form of peas - 3 pcs.;
bay leaves - 2 pcs.;
garlic - 3 cloves;
water - 500 ml;
salt - ½ cup.

Salting lard in brine with onion peel involves the sequential implementation of the steps outlined in the form of the following step-by-step instructions:

The pan must be filled with water in the specified amount, salt and onion peel. Bring the mixture to a boil over low heat and simmer for about 5 minutes.
After the specified time, pieces of bacon must be put into boiling water so that the liquid completely covers it.
At a minimum heat, it is recommended to boil the fat for 10 minutes, and after removing it from the heat, leave for about 15 minutes more.
In the cuts made in the dried pieces of bacon, you need to put spices, garlic, parsley and pepper, and evenly distribute the remaining mixture over the entire surface.
Salo wrapped in foil must be placed in the refrigerator, and after freezing it can be taken out for consumption.

Enjoy your meal!