Cooking
Be sure to choose a quality fat. The taste of the finished product will directly depend on it. Give preference to pinkish fat, always fresh and without streaks. This will make the best bacon. It can even be made smoked or smoked if you have a home smokehouse. In this case, the fat will acquire an amazing aroma. According to this recipe, lard was also made in the USSR, adhering to GOST.
First you need to wash the fat, then wipe and dry it. Next, the product can be cut into small sticks and placed in layers in a container. Each layer should be well sprinkled with salt. Close the container with a lid to keep it airtight. In this form, leave the fat right on the table. It should stand in salt in a container at room temperature throughout the day (maybe a little more). After that, send the fat in this form to the refrigerator. Let it lie there for another two or three days.
After the specified time, you need to remove the fat from the container and lightly shake off the salt.
You don't need to get rid of scraps. They will come in handy for other culinary creations. For example, you can stuff a rabbit with such pieces of bacon, or you can fry it with potatoes - simple, but very tasty.
Now take a separate container. Pour red into it hot peppers, dried garlic and paprika. Thoroughly mix the mass so that it is even.
Then separately each piece must be wrapped in parchment.
It should turn out as in the photo.
After that, all the pieces of bacon wrapped in parchment must be transferred to a bag and sent in this form to the freezer.
After a day (or more), the fat can be taken out, cut into thin slices and eaten. It turns out incredibly tasty. Try it! Bon Appetit!
KBJU and composition for the whole dish
The classic appetizer is lard with garlic, the best homemade recipes with pepper, wild garlic, through a meat grinder.
Salo with garlic is a traditional Ukrainian snack, the popularity of which has been repeatedly demonstrated in literature and cinema. In ancient times, fat was salted in kilograms in huge wooden barrels and for many days. This step by step recipe with a photo will tell you how to pickle lard with garlic at home in a dry way. Get incredibly soft and hearty snack, which is suitable for beer or just as a snack.
In addition to the fact that we will salt the fat, we will also rub it with juicy garlic. Within 10 days, the fat will be completely saturated, salted and saturated with the aroma of garlic. This appetizer is very easy to prepare, just because it is impossible to undersalt or oversalt the fat. By completely covering the pieces of bacon with salt, you can be completely sure that this product will absorb only the required amount of salt. Salo with garlic will turn out incredibly tasty, fragrant and tender. You need to eat it with pieces of fresh fragrant black bread. Let's start preparing such a hearty Ukrainian snack as lard with garlic.
- pork fat - 500 gr
- garlic - 1 pc.
- black peppercorns - 25 pcs
- table salt - 1-2 cups
Choose light and fresh lard with a minimum amount of meat layer for preparing such an appetizer.
Let's get everything ready necessary ingredients for salting lard with garlic.
Cut the whole piece of lard into equal squares as shown in the photo.
Peas of black allspice gently knead into powder. We clean the cloves of not too large garlic and pass through the press.
In a deep bowl, mix all the chopped black pepper with garlic. We also pour half of the total indicated amount of coarse salt there. Thoroughly knead our original marinade.
Thoroughly rub each piece of lard with garlic mixture.
Pour a little coarse salt at the bottom of another deep bowl, spread part of the garlic mixture in an even layer on top. Put pieces of prepared lard on top of the mixture. We fall asleep the remaining garlic with pepper and pour all the salt on top of it. We cover the bowl with a tight-fitting lid and send it to the refrigerator: there the lard will be salted for 10 days.
After the specified amount of time, we take out the fat from the refrigerator, take it out of the bowl, clean it from garlic and salt. Cut each piece into fairly thin slices.
Serve ready-made pieces of lard with black bread and green onion like a snack. Now you know how to dry-salt lard with garlic to make it really tasty.
Recipe 2: Salo in Garlic Brine (Step by Step Photos)
A simple and reliable recipe that even novice cooks can follow. Usually this cooking method becomes a favorite among most housewives.
- fat - 1 kg;
- salt - 200 gr.;
- water - 1-1.2 l;
- garlic - 5 cloves;
- spices - to taste.
First of all, you need to take up the preparation of the brine: add salt to boiling water, stir until dissolved and leave to cool.
Cut the fat into pieces of equal pieces of medium size;
Chop a couple of cloves of garlic, and rub them with pieces of lard;
Place the workpiece inside a three-liter jar and top with the remaining cloves of garlic;
Top the appetizer with garlic with the previously prepared and chilled brine.
Close the jar with a lid, then cover with a thick cloth and leave to infuse;
You need to wait until ready from 4 to 6 days;
The appetizer is ready: you can cut it right away, or you can store it in a cool place.
Recipe 3: how to pickle homemade lard with garlic
Dry salting of lard is the simplest and most common, and also the most delicious, way of preparing lard with your own hands at home for the future. Recipes for salting bacon always remain relevant, and are passed down from generation to generation, slightly changing in accordance with the realities of the time.
Lard prepared at home with dry salting always turns out tasty and very tender, and you can make it in a jar, in a saucepan, in a deep bowl, and in a bag - the product does not need special conditions. After salting, lard retains its taste for a long time, and can be stored either in a freezer or refrigerator, or rolled up for the winter in sterile bottles or jars on the shelves of the pantry or basement.
Salo is perfect for preparing simple and nutritious snacks: it can be served cut into plates or strips for homemade borscht, or you can grind it with garlic and fresh herbs, and use it as a kind of paste with baked potatoes. So delicious that you just lick your fingers!
It has long been noticed that everything cooked with your own hands with love turns out to be a thousand times tastier. Without effort and great experience, using the proposed detailed recipe preparation of salted bacon and step by step photos you will learn how to salt real rustic lard, the taste of which will not leave anyone indifferent, and the aroma will spread far beyond the kitchen, and no one will be able to secretly go to the refrigerator.
- pork fat - 1.5 kg
- table salt - 200-300 gr
- garlic - 2-3 pieces
- dill - to taste
- Bay leaf
- ground black pepper
Let's start salting fat at home. First, prepare the dishes in which we will salt the lard. It may be ordinary enamel pan, always without chips, or a stainless steel pan. The container should be deep enough so that the amount of fat occupies no more than 2/3 of its volume. Measure out the amount of salt indicated in the recipe.
Please note that high-quality dry salting of lard can only be obtained using ordinary coarsely ground kitchen salt, and by no means iodized. We wash the pan in warm water with soda, then rinse well and leave to dry, turning upside down. We will also rinse and rinse the bottle and plate, which easily enters the pan - they will play the role of oppression.
We will collect clean cold water in the bottle and start preparing the garlic. In order to easily clean it, let's resort to a little trick: put the whole heads in a deep bowl and pour cold water. After fifteen minutes, we will salt the water, divide the heads into teeth, and, using a sharp knife with a short blade, peel the garlic without much effort and sticking the husk to the hands and to the knife. We cut the peeled garlic cloves into plates two to three millimeters thick, such as shown in the photo. Let's prepare the bay leaf: rinse it in running water and dry it, laying it out in one layer on a napkin.
For salting, fresh fat is suitable, which has not been frozen. Best Option there will be a piece of the so-called village fat, the skin on which is tarred with straw and easily moves away from it when pulled and at the same time is quite thin. Experienced chefs choose lard for salting by smell. Choose the thickness of the lard at your discretion, but keep in mind that lard is best suited for dry salting, the thickness of which is about five centimeters, and it is very good if it has streaks of meat on the top of the piece, and not inside it - such lard will definitely be softer.
The best pieces for salting are pieces taken from the back of the carcass and back. Pieces of lard on the belly of a pig are always tougher and have a heterogeneous structure - such lard, when cut, reaches for a knife. It is not recommended to wash the fat before salting in a dry way. The best solution in preparing the product for salting is to scrape it with a knife, and then wipe it with a clean and dry cotton napkin.
Let's cut a piece of lard into strips, the width of which is equal to the height, so that when subsequently cutting the plates of the finished lard, they have a shape close to a square - this is not a whim, it is important condition, which contributes to uniform salting of fat at home with dry salting, and a guarantee of obtaining the best result. After that, we will make cuts across these strips, as shown in the photo. Place a handful of salt on a clean and dry cutting board and spread it out a little. Let's roll a piece of lard over salt and sprinkle a little more into the cuts. You will get blanks, as in the photo.
In each section of the prepared pieces of bacon, put one bay leaf and several slices of chopped garlic.
At the bottom of a dry and clean pan, lay out the bay leaf, garlic cloves and ground black pepper, as well as chopped dry dill, but the last component is optional.
On top of the impromptu pillow of spices, lay the lard, pressing the strips of lard to each other as tightly as possible. in the best way laying lard for salting in a dry way is considered laying out pieces on the skin. On top of the tightly packed strips, be sure to put chopped garlic and bay leaf, and then sprinkle liberally with black ground pepper and dry dill. This operation must be repeated for each layer, until the fat prepared for salting is completely laid.
After laying the final layer of fat on top of it, we put a plate or a lid of a suitable size, and best of all, a wooden blank such as a round cutting board. The cargo will be 3 liter jar with water that has already warmed up a little, so before installing, be sure to wipe off the condensate that has come out on the surface of the bottle.
Leave the pan with lard in this position for several days. On the second day, turn all the pieces of bacon on their side, on the third - with the skin up, on the fourth on the second side. It is impossible to say specifically how long it takes to salt the lard in a dry way (salting) - it all depends on the thickness of the pieces of lard, but on average five days are enough. In the process of salting, you will see that the lard will turn pink, and garlic plates - light green. This is not an anomaly - this is a normal process, the indicator of the end of which, that is, the complete readiness of the most delicious dry-cured homemade bacon, will be the acquisition of snow-white pieces.
Ready fat is recommended to be frozen in the freezer, well packed in parchment paper, but before laying it, be sure to scrape off excess salt. There is an opinion that salt and a freezer are incompatible, and equipment fails faster. Who knows, but it's better not to risk it. Ready-made lard can be successfully prepared for the future by corking the pieces, freed from bay leaves and garlic, but with salt residues, in cooled clean sterile jars under the lid for long-term storage. You can use lard immediately after salting, this product is best combined with bread from rye flour, richly lubricated with adjika or freshly prepared homemade mustard.
Recipe 4: homemade lard with garlic and pepper (with photo)
Cooking salted lard in brine is not a laborious process at all. Everyone can cook such an appetizer, you just need to be patient. I recommend the recipe for salted lard with garlic and pepper.
- pork fat
- Salt - 500 g
- Ground black pepper - to taste
- Garlic - to taste
- Water - 1 l
How to cook salted lard in brine, with garlic and pepper: cut the lard into small pieces.
Pour salt (250 g) into water at room temperature, stir. Immerse the fat in the brine.
Sprinkle the remaining salt on top.
Put under oppression and leave for a day at room temperature, then send to the refrigerator for another 3 days.
Salo salted in brine is ready, dry it. Peel the garlic.
Squeeze the garlic through a press.
Coat the lard with garlic on all sides.
Sprinkle with pepper.
Place salted lard with garlic and pepper in a bag or food container, close tightly so that no air enters.
Store salted lard with garlic and pepper in the freezer. Cook with pleasure!
Recipe 5: how to deliciously pickle lard with garlic (step by step)
Salted bacon with garlic is the most popular product of Ukrainian cuisine, which you can try in any restaurant. But why order it in these establishments, when you can pickle no less tasty bacon in your kitchen ?! It will turn out so fragrant and tasty that you will have to cook another portion of such a snack product in a few days, since not a single piece will remain in the refrigerator.
Serve cooked lard can and should be served with slices of black Borodino bread, with various spicy sauces such as: mustard, mustard beans, beetroot horseradish and even Japanese wasabi. When preparing the dish, remember that fresh garlic shortens the shelf life of the product, so it is added the day before the lard is served on the table so that it does not start to taste bitter later!
stored salted lard in the refrigerator for about 7 days, then it must be moved to the freezer and removed as you use it - you will always have an appetizer for a glass of white vodka for boiled potatoes, mashed potatoes, fresh vegetables: radishes, tomatoes, etc.
Since the recipe contains classic way cooking bacon, you can add with garlic and other spices to taste: ground black pepper, ground dried paprika, dried rosemary or thyme, chopped bay leaves.
- Salo 500 g
- Salt 4 tbsp.
- Garlic 0.5 pcs
Purchase fresh white lard, rinse it in water, scrape off the skin and rinse again. Cut the layer of fat into portions.
Grate each piece of lard with salt on all sides and place in a deep container, for example: a dish or bowl - be sure to choose non-iodized salt. Cover the container with parchment paper and place in the cold, stand for about 3-4 days.
After the specified time, peel the floor of the head of garlic, rinse the cloves in water, and press them into a bowl.
Remove the fat from the container, remove a small layer of salt and rub on all sides with chopped garlic mass. Place it back in the container and leave for 1 day in the cold to saturate with garlic aroma. If you want to get a richer taste of the dish, then at this stage add other spices of your choice to the chopped garlic.
Then cut the layers of fat into small plates and put on a plate or dish to serve.
Recipe 6: lard with garlic and wild garlic through a meat grinder
Salo with garlic through a meat grinder is one of the most popular lard snacks. In fact, this appetizer is nothing more than a sandwich paste, putty or pate made from lard, salt, garlic and black pepper. Lard with garlic through a meat grinder, cooked at home can be a great alternative butter, shop sandwich spreads and mayonnaise. This appetizer is especially good with black rye and Borodino bread.
The recipe for lard with garlic through a meat grinder is so simple that literally everyone can repeat it. To prepare lard with garlic, you can use both salted and fresh lard. When using already salted lard, much less salt is added to the appetizer than when using fresh.
- Fat - 500 gr.,
- Garlic - 1-2 heads,
- Ramson - 20 gr.,
- Salt - at the tip of a teaspoon,
- Black pepper - a pinch.
The taste of the finished snack will primarily be influenced by the quality of the fat. On the Internet today you can find a lot of different information about how to choose the right fresh and tasty fat, so I will not focus on this point. To prepare this appetizer, you need to choose soft fat without a meat layer (such fat is best used for making bacon). If there are sections of meat on top of a piece of fat, they must be cut off.
Cut the skin off the fat with a sharp knife. To make it easier to grind it into a meat grinder, cut it into small pieces.
Prepare the garlic - peel the garlic cloves.
In addition to garlic, wild garlic can also be included in the snack. It will add an additional garlic flavor to the salo, as well as color the finished appetizer in a beautiful light green color.
Fold the wild garlic in a bunch, cut lengthwise into strips.
Pass the prepared lard, garlic and wild garlic through a meat grinder.
Pour salt and black pepper to the obtained snack ingredients.
Mix all the products in a bowl with a spoon or fork until a mass is uniform in color and structure. As you can see in the photo, the mass of fat turned out to be a beautiful green color. Our snack is ready.
Transfer the lard with garlic through a meat grinder into a sterilized jar. It is also desirable to steam the lid. Salt, garlic and black pepper are natural preservatives, so the snack can be stored in the refrigerator for quite a long time - up to about three weeks, but in any case, it is better to always make it fresh than to store it for a long time.
In addition, you can arrange it in the form of sausages. To do this, put the appetizer on cling film in the form of a "log". Wrap tightly with cling film. Tie the ends with a thread or a knot. Put in the freezer. After about 2-3 hours, the fat will freeze, and the appetizer can be beautifully spread on bread.
Good appetite. I would be glad if you liked this recipe with lard with garlic through a meat grinder and come in handy.
Salted bacon is a respected product among many peoples of the world. Especially love it in European countries. Although there is sometimes lard with layers of meat called the beautiful word bacon, it still remains lard. Pork lard is also loved in Italy, it was the ancient Roman soldiers who salted lard in large marble baths and took it on long hikes. Well, the delicious Ukrainian lard is known far beyond the borders of this country.
Salted lard lovers can cook it deliciously according to the simple recipe below. It is important to choose a good piece of fresh fat on the skin at least 4-5 cm thick. The skin should be smooth, without bristle residues and move away from the fat well. If, with a little effort, the skin cannot be separated, then it is better to refuse to buy such fat, in finished form it will be harsh.
Ingredients
In order to salt lard with pepper and garlic you need:- pork fat on the skin 2 kg;
- coarse salt 150 - 200 g;
- pepper, ground 5-6 g or to taste;
- garlic;
- bay leaf.
Salted salo with garlic and pepper
1. If the fat does not have strong contamination, it is not necessary to wash it, it is enough to clean the contaminated areas with a knife.
2. Through the entire thickness of the piece, almost to the very skin, make cuts.
3. Copiously grate the fat on all sides with coarse salt. Don't forget to add it to the cuts.
Important! Not allowed with dry salting lard use fine salt.
4. Add garlic, bay leaf and pepper. The amount of garlic is determined according to individual taste. Usually 1/2 - 1 head of garlic is enough for this amount of fat. Pepper is also taken to taste, and 3-4 bay leaves are enough.
5. After that, wrap the fat in parchment and refrigerate for 6-7 days.
6. After this time, the fat is ready for use. Not only Ukrainians are famous for salting bacon recipes. Delicious and especially unique, this product is obtained from housewives from Russia and Poland. It is also prepared in Belarusian kitchens. And how many people, so many options for salting. I offer a recipe that my mother and grandmother use and that my great-grandmothers used. I also quite often resort to it when I need to salt the fat in a dry way.
There are many options for dry salting of lard, salted lard with garlic and red pepper prepared according to this recipe turns out to be fragrant, beautiful and neat, and can be stored for a long time in the freezer.
Ingredients
- a piece of fresh fat - about 1 kg;
- garlic - 6-7 cloves;
- sweet paprika, seasoning for salting bacon - a good handful;
- red ground hot pepper - 2 pinches;
- salt - 1 kg (maybe more, better keep 2 kg at the ready);
- a piece of clean gauze (required).
Cooking
I think that the most delicious fat is obtained by salting it in a dry way. Nothing can be mixed up, shifted or not reported there. The salt fat will take as much as it needs, so even if you overdo it, nothing catastrophic will happen.
So, we choose fat. On the cut quality product should be uniform, white-pink in color. Someone likes to have a lot of meat streaks in it. Such a piece may be more attractive in appearance, but it will be inferior in taste to “non-striped” fat. If you want it to be tender and soft, pay attention to the thickness of the piece: the older the animal, the thicker and tougher the fat. Its optimal height is 4-6 cm.
Before salting lard with garlic and pepper, be sure to smell it. The pungent smell immediately hits the nose. Of course, in no case should you take such a product. As well as you do not even need to stop near the fat, which has a yellow color.
When the lard for salting is selected, you can proceed directly to the process itself. Although it is simple, you will be able to try homemade lard only after at least two weeks, so we are patient and start cooking. Cut a large piece into 2 halves. If you don't, the lard may not pickle well. We flavor them with paprika (the skin too), rubbing them with our hands on all sides. 
Then we do the same with other seasonings, i.e. each piece is dressed in a fragrant mixture of spices. Sprinkle or rub hot pepper. Put the garlic, cut into thin slices, on top. 
From household utensils, we select a deep wide bowl or even an unused baking dish and pour salt into it. It should cover the bottom completely. Put the fat on the salt with the skin down. 
Before salting the lard with garlic and pepper, close the pieces with gauze (in one layer).
And cover them completely with salt. We are getting salt mounds.
If there was not enough salt (there were uncovered places), then we quickly go to the store or urgently send someone from home to get salt. This is not such an expensive product to save on it when salting fat.
We leave the bowl in the kitchen for half a day, after which we transfer it to the balcony, if it is minus outside the window, or put it in the refrigerator for 3-4 days at a positive temperature. Then we remove the salt, gauze and put each piece in bags and put it in the freezer - it should freeze.
Through the day or night you can try homemade lard. It tastes best with onions, Borodino bread and an apple. So accustomed to eating this product in our area. You eat it with what you like best. It is better to store fat for a long time in the freezer, for a short time in the refrigerator.
Alternative tasty recipes:
Good afternoon, friends and guests of the blog!
Today we salt pork fat with dry salting. At home, this can be done in several ways. In, we have already cooked, today we will rub shmat with salt (according to classic recipe with garlic, pepper and bay leaf), and the third will remain - in onion peel(will prepare it later). Any of them can become your signature recipe.
Dry salting is considered the most popular, it turns out quickly and tasty. And what is it worth - salted lard in tubs in a rustic way! Yummy! You can't take it by the ears! Citizens usually salt in jars or pans, and small batches in a container or bag.
How delicious dry salt bacon at home?
First of all, we go to the market, buy a pork fat layer with a small layer of meat or without it, from the dorsal part. We pay attention to the structure and color of the product. The skin should be thin, smooth and without bristles, and we check the pulp with a knife (it should go in like butter). And most importantly - smell it, do not be shy (the smell of a boar is very specific).
This is a very delicate product, you must either immediately freeze or pickle. The expiration date is quite small - a day from the moment the carcass was cut. And you can’t even store it in a refrigerated bag for more than a day. Therefore, we immediately proceed to salting: we wash the piece with cold water, dry it. We prepare classic spices, containers and let's go - salt the lard with garlic according to the most delicious recipe.
Recipe for dry salting pork fat with garlic, pepper and bay leaf
Dry method of salting with spices, it turns out quickly and tasty. This simple recipe is for those who don't like to spend a lot of time in the kitchen. I describe step by step so that it is clear and everything turned out, in the best possible way.
Required Ingredients:
Fat layer with meat layer - 1 kg
Salt - 1 kg
Black and allspice black pepper - 20+10 peas
Garlic - 2 large heads
Bay leaf - 8-10 pcs.
Cooking:
A piece with a layer of meat is salted whole. Since fat has a neutral taste, it should be fed with fresh fragrant spices. Be sure to get more garlic! “Lard without garlic is like a girl without a groom” - this is what my grandfather used to say, and he never spared this seasoning. Now there are no problems with the choice of spices, you can buy ready-made sets or make them yourself, based on your taste preferences.
Step 1. Prepare the spice mix. I pay special attention to them, because they are the ones who “rule” palatability future finished product. Spices that can be used in salting: dried dill, thyme, red hot chili, sugar, oregano, sweet paprika, cumin, anise, thyme, sage, coriander, nutmeg, rosemary. By choosing different proportions and combinations of spices, you can choose your family recipe.
In our case, we take the obligatory classic spices: only garlic, pepper, bay leaf and salt.
Finely chop the peeled teeth and immediately plunge into a cloud of garlic aroma. We grind black peppercorns in a mortar and get a natural sharp-burning taste. Plus, grinding sweet peas will add notes of cinnamon, cloves, nutmeg and ginger. Grinding laurel leaves also enhances the taste and aroma.
Step 2 Preparing salt for salting. How much salt is needed for 1 kg of fat? LOTS and BIG! Don't be afraid to oversalt!!! This is exactly the case when the fat will take as much salt as it needs. After salting, scrape off excess salt with a knife or rinse under cold water. Iodized and small "Extra" is not recommended.
Step 3 On a cutting board, mix all the prepared spices and rub them into the fat layer, evenly on all sides.
Step 4 Transfer to a container, skin side down, top and sides, sprinkle with the rest of the salt. Having sealed it with cling film, we wrap the container in a dense canvas fabric, and send it for aging. days at room temperature. Then we send it to the refrigerator.
https://www/youtube.com/DSI9wah5US 3 days after salting, the fat will be ready and you can eat it (you can eat it).
We cut off a thin salted slice (no more than 30 grams per day, remember about high calorie, 800 kcal per 100 g) and eat with pleasure with potatoes baked in the oven or with black bread. Mmmm ... the most tender, melting in your mouth ... how delicious it is!
Salted bacon with garlic dry salting - the most delicious recipe at home.
If there is a need to leave long-term storage, wrap in a thick cloth and send to the freezer.
Video how to properly pickle lard in a jar
Cooking in the bank - easy and fast! If you are preparing the product not for one time, but for long-term storage, then it is better to salt immediately in jars.
Advice. Do not tamp the fat too much, fill the jar by two-thirds, leaving free space, then it will not “suffocate”. And after opening the jar, it will not upset you with an unpleasant smell.
PS. I'm keeping my promise. Earlier I promised to return to this delicacy. Read...
Salo in chocolate! And it's not funny! The cooking procedure is as follows: a lightly salted semi-finished product is processed in a special way and cut into thin strips. Topped with chocolate, the recipe of which is kept a big secret. This dessert is served in restaurants with alcohol.
Friends, that's all! Like these ones simple recipes dry salting of fat are presented for your judgment. The choice is yours.
