Recipe for salting bacon at home. Salt lard at home. Simple recipes for making soft and tasty lard. Serve right to the table

• dry hairpin;
• salting in brine;
• hot salting.

With the dry method, a piece is sprinkled with coarse salt with the addition of any spices or seasonings, hermetically sealed and removed for 5-7 days (depending on the size and thickness of the pieces) in a dark, cool place or in the refrigerator. That is, it turns out quickly and tasty to salt the fat.

Salting in brine is faster - 3-4 days are enough. First, a saline solution is prepared. It cools down to room temperature or used hot. Then the pieces are completely immersed in a salt solution in a cold state and kept cool. As a result, salted pieces are juicy and soft.

When salting with the hot method, lard is boiled in brine and kept in the cold for about 24 hours.

It is allowed to add natural colorants to the hot mixture of water and salt:

• dry onion peel;
• turmeric or saffron.

In this case, you can get an effect similar to smoking. From the outside, the fat is intensely stained, and from the inside it is well salted. In addition, this method is more safe, as the fat is subjected to heat treatment.

As a flavoring addition is used:

• fresh products - garlic, pods hot pepper;
• dry - spices, seasonings, dry herbs.

Pickling fresh salos with garlic is a common recipe. There are two cooking options available:

Grate a piece of garlic puree; stuff the lard with thin garlic sticks into small deep cuts all over the piece.

The same can be done with a pod of hot chili peppers.

If you want to use hot ground pepper, take black, white or red paprika.

The choice of a particular salting method depends only on individual preferences. With or without a layer of meat, lard must be completely salted. Therefore, when using the brine and boiling method, be sure to taste the brine solution.

But as a reminder, write down:

For brine, 100 g of coarse salt is put per 1 liter of water; for dry salting per 1 kg of fat 150-200 g of coarse salt.

Don't be afraid to add more salt. Pork flesh will not absorb excess salt, it will remain on the surface and can be easily removed if necessary.

The amount of other ingredients may vary depending on the desired spiciness of the finished snack.

If you are interested in this topic, let's get acquainted with all the methods of salting and their nuances together!

Taste Info Various Snacks

Ingredients

• Fresh fat - 1 kg;
• Hot red pepper - 10 g;
• Bay leaf - 2-3 pieces;
• Garlic cloves - 10 pcs.;
• Spicy seasoning - 1 tsp;
• Extra salt - 150-200 g.

How to cook homemade salted lard with garlic and pepper

From the very beginning, choose lard - with or without veins of meat, it must be of good quality. Characteristics of lard for salting:

• with white crumbly fat, a slightly pinkish tint is allowed;
• with skin;
• without yellowness and foreign tastes and odors.

garlic and hot pepper rinse and clean. Grind the cloves in a puree, and cut off the tip of the pepper - this is enough for a slightly spicy taste. However, if you like the lard spicier, de-seed and mince the flesh using the whole pod of hot red pepper. One point - handle the chili with rubber gloves or without touching it. The pod has a very caustic juice that can damage the skin of the hands in no time.

Mix the whole spicy-garlic mixture with coarse salt. It is better to take just such an extra salt without any additives.

Rinse fresh lard well in cool water and wipe dry. Cut into small pieces. The most optimal solution is to choose cutting with a rectangle. So a piece of lard will go into the container for salting without any problems and will be salted better. Every piece lard rub well with salt mixture over the entire surface and leave in a pickling container along with salt. Put on the shelf of the refrigerator for 5-6 days. At this time, liquid may form at the bottom of the container - salt drives out excess moisture. It's not scary, you need to drain it and add a little more coarse salt, and shake the container. Move back to a cooler place. By the way, the container for salting can be like this:

• container for freezing of a suitable volume with a lid;
• glass jars with capron lids;
• a special freezer bag with a sealed zipper;
• regular plastic bag.

After a little less than a week, it's time to get salted lard with garlic. It can be washed from salt and wiped with a napkin. If desired, leave in salt.

For storage, put the salted fat in the freezer, and if necessary, remove and cut into thin slices. To serve an appetizer, take out rye bread, table mustard and young green onion feathers.

Simple salting of lard with salt

This salting is classic recipes. The fastest and easiest method of dry salting is with coarse salt. The finished fat is obtained without any aftertaste - a pure salty taste.

Ingredients:

• Raw lard - 1 kg;
• Coarse extra salt - 150-200 g.

Recipe:

1. Rinse the salo in cool water and wipe dry. Cut into oblong slices and rub carefully with salt.
2. Correctly salt the bacon with salt in a pickling container. Seal container tightly. Put on the top shelf of the refrigerator or any other cool dark place for 5-7 days.
3. Having taken out the package after a while, clean the fat from excess salt and put it in the freezer for safety.
4. Eat it deliciously with plain black bread and green onions.

Salted lard with pepper and garlic

Salted lard with pepper and garlic has a pleasant tangy flavor and aroma. In this case, you can take allspice or black peppercorns and manually grind it.

Ingredients:

• Raw lard - 1 kg;
• Allspice peas - 3 pcs.;
• Black pepper in peas - 3 pcs.;
• Garlic cloves - 100 g (10 pcs.);
• Bay leaf - 2-3 pieces;
• Salt - 150-200 g.

Recipe:

1. Place the peppercorns in a stone mortar and grind by hand (or with a coffee grinder). Freshly ground pepper has a better taste than ready-made hot powder. By the way, for this you can use a ready-made mixture of peppers in a store mill.
2. Peel the garlic, finely chop or chop on a grater.
3. In a separate bowl, mix pepper, bay leaf and salt. A little more remember the salty-spicy mixture until smooth. By the way, juniper berries, lingonberries or cranberries are perfect for such a mixture. Enough 6-7 pieces. It will turn out interesting and original to taste lard.
4. Rinse pork fat in water, wipe dry. Cut into portioned pieces measuring 8x15 cm. Rub each piece with garlic and roll on all sides in a salty mixture.
5. Together with salt and spices, place the bacon in glass jar and close the lid. Refrigerate for 5-6 days.
6. After the specified time, you can safely try salting or send it to the freezer for safety.

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Salted pork fat in onion skins

Method hot salting with dry onion husks allows you to cook lard according to palatability similar to smoked lard. For additional spices, choose any spicy mixture or fresh garlic and pepper.

Ingredients:

• Raw lard - 1.5 kg;
• garlic cloves - 100 g;
• Black ground pepper - 5-6 g.

For brine:

• Water - 3 l;
• Coarse extra salt - 300 g;
• Dry brown onion peel - 100 g.

Recipe:

1. Combine water, salt and husks in a saucepan. Boil.
2. Put clean pieces of lard, cut into small portions, into the solution.
3. Boil for a quarter of an hour over moderate heat. Close the lid and soak for half a day.
4. Remove the pieces from the broth and dry a little. Rub with garlic and ground black pepper. Store in an airtight container in the freezer.

With the hot salting method, another cooking option is possible:

• first salt the lard in a dry way, and only then boil it in onion peel for color and additional softness and attractive appearance.

For original taste lard make a mixture of salting with chopped fresh or dried spicy herbs:

• rosemary;
• caraway;
• thyme;
• fennel or dill seeds.

• For salting, take only large extra class or ordinary rock salt. Only it removes all excess water from pork pulp and retains nutrients in it, which guarantees the safety and freshness of fat. Choosing for salting fine iodized or any other flavored salt, you run the risk of irreversible spoilage of fat.
• Do not store salted product in heat and light, otherwise it will deteriorate.

Since ancient times, lard has been the food of the poor, since the price for it was much lower than for good cuts of pork. But it was it that gave the peasants energy and strength for hard work. Salo is a valuable product rich in fatty acids important for the life of the body. In addition, it contains substances that remove toxins. The recommended rate of fat consumption for a person not engaged in physical labor is 10-30 grams, but for athletes, tourists, people whose work is associated with high power costs, you can eat more than 30 grams per day. In addition to being tasty and useful product, it tends to be stored for a long time, almost does not freeze in the cold and satisfies hunger well. Salo is used in salted, smoked, fresh, boiled or fried form. Any of these methods are tasty and healthy. Here, you will learn best recipes cooking bacon at home that will delight you and your family, and the step-by-step photos that accompany the cooking instructions make them well, just very necessary in any cookbook.

Salted lard is perhaps the most popular and traditional product in the entire post-Soviet space and beyond. It is unlikely that there will be at least one person who would not try it. And once you try it, you can't help but love it. If you salted lard for the future, then you will always have an appetizer, a snack, and a main course. Not everyone knows how to pickle lard correctly. It's not difficult, but there are some rules and tricks for preparing this tasty, satisfying and healthy product.

Selection rules

A very important point is to choose the right piece for salting. The taste, softness and shelf life of the finished product directly depend on the choice of the product. It is necessary to choose a meat product scrupulously, because it will not pass heat treatment.

On the fat checked by the sanitation station, a brand is necessarily put. This guarantees the absence of pathogens of trichinosis and tapeworm in the product. For salting, it is better to choose pieces of about 3 cm in thickness: the thicker, the older the piece.

The back or sidewall is best for salting. The belly and brisket are not suitable for salting - the product will turn out tough. The skin should be thin, easily separated from the piece, have no smell of smoke and be carefully cleaned of bristles. Bruising and stains are not allowed. It should be easy to cut and be a light beige or pinkish color.

The color of the lard should be a pleasant pinkish or white color. A yellowish or grayish color indicates that the product was obtained from an unhealthy animal or was stored incorrectly. After pressing with a finger on a fresh product, a dent is sure to remain. The softness of the product can be checked with a match: if it is easily pierced, then after salting it will be soft.

The smell of fresh fat is characteristic, without any extra impurities. If you hold a small piece over a lighter, you can be sure that this is not boar fat. Such a product gives Strong smell urine.

Meat streaks in the fat may be present, but in small quantities. Veined bacon is tougher. Meat requires compliance with a more complex salting technology.

Only a fresh product is suitable for salting, it will not be possible to get from frozen bacon delicious snack.

Preparing for salting

It is better not to wash the lard in water, only if it is very dirty, but it is better not to buy such a piece. Usually it is enough to wipe it with a dry cloth, you can clean it with the blunt side of the knife. The skin should be carefully cleaned with a knife. If necessary, it can be scorched over the gas. You need to cut the bacon into pieces 5-6 cm wide, 7-8 cm long so that it pickles faster.

Salting fat at home

There are many recipes for salted bacon: salting in hot or cold brine, dry salting, express salting, salting with welding, baking, smoking or pickling.

in hot brine

This is the most recognized recipe for making lard. It turns out very tasty! The process of salting lard in brine at home is not at all time-consuming and does not take much time.

Ingredients based on 1 kg of lard:

1. Coarse salt - 100 g.
2. Garlic - 3 cloves
3. Water - 1 l.
4. Laurel - 3 pcs.
5. Peppercorns - 10 pcs.

Cut the bacon into sticks 5-7 cm wide, put them loosely in a jar. Dissolve salt in boiling water, add laurel, pepper. Remove from heat and add crushed garlic to the brine. Pour the brine over the lard so that it completely covers the pieces. Close the lid and refrigerate for 3 days.

After three days, the pieces are removed from the brine and dried. The product is ready, it can be served at the table. You need to store such bacon in the freezer.

In liquid with garlic

Garlic is present in almost all recipes for salting lard. It gives the lard the necessary sharpness and spicy smell.

1. Garlic - 5-6 cloves;
2. Salt - 1 glass;
3. Water - liter.

Boil the salt solution and cool it. The meat product, cut into small bars, rub well with crushed garlic. Put it in a jar, pouring the remaining garlic. Pour in chilled brine and close the lid. Leave the jar in a cool dark place for a week. You can store the product in the refrigerator.

Another option

According to this recipe, the appetizer turns out not only very tasty, but also beautiful in appearance. The recipe is also suitable for salting veined lard or brisket, as the product undergoes heat treatment.

1. Garlic - one head;
2. Salt - 10 tbsp. spoons;
3. Laurel - 4 pcs.;
4. Pepper - 10 peas;
5. Carnation - 5 pcs.;
6. Water - one and a half liters.

For rubbing fat: garlic, paprika, any ground pepper, salt. You can also use a ready-made seasoning mixture for salting lard. Divide the shmat into three pieces and put it in a bowl. In rapidly boiling water, add cloves, laurel, chopped garlic, salt and peppercorns. Boil the mixture for two minutes.

Pour the pieces with hot brine and put oppression on it. The workpiece under oppression is left for 3 days in the refrigerator. The salted sticks are dried and rubbed well on all sides with a mixture of crushed garlic, paprika, black pepper and coarse salt.

Each piece grated with the mixture is individually wrapped in cling film and placed in the freezer for a day.

In brine with herbs

Lard prepared according to this recipe is especially tasty and soft. And rubbing with dry herbs gives it an unusual color.

Ingredients based on 1 kg of fat:

To prepare the brine, add salt hot water, stir and cool the solution slightly. To pickle lard in brine according to the recipe, small pieces of lard, previously soaked overnight in cold water and dried, are placed in a jar. Salt every piece.

Sprinkle the bars with dry herbs, slices of garlic, peppercorns and bay leaf crumbs. They also put an asterisk of star anise there. Everything is poured with chilled brine and the jar is covered with a loose nylon lid.

Cover the jar with a cloth and leave for 4 days in a cool place. Store the product directly in brine, in the refrigerator.

With onion peel

The onion peel will give the lard a brownish color, as if it had been smoked, and liquid smoke enhance this effect. This recipe is suitable for making thick pieces of lard at home.

Ingredients based on 1 kg of bacon:

Salt boiling water, add onion peel, adjika, seasonings to it. All this is boiled for 3 minutes. Pour in liquid smoke. Pieces of bacon are placed in a boiling brine, brought to a boil again and the bacon is boiled over low heat for 5 minutes. The dish is left on the stove overnight so that the product is completely salted.

In the morning, drain the brine, dry the lard and rub it with finely chopped garlic. Sprinkle red paprika on top. Send for several hours in the refrigerator. It is recommended to eat a snack, cut into thin slices.

Pie in a brine

Brine is a very strong salt solution prepared according to a special recipe. The special strength of the solution significantly extends the shelf life of the product treated in this way.

For salting 1 kg of lard, you need half a glass of salt per glass of water, peppercorns, laurel and a few garlic cloves. Pour all the salt into boiling water, stir and boil for 15 minutes.

Pieces of lard are placed in a jar, shifting layers of garlic and peppercorns. Pieces should not be compacted to avoid spoilage of the product during the salting process. The cooled solution is poured into a jar, closed with a lid and placed in a dark, cold place for a week. Store the meat product wrapped in cling film, in the refrigerator or freezer.

Salo in Ukrainian

Salted lard in Ukrainian is a real classic of the genre. After all, it is well known that Ukrainians know a lot about good salsa.

A piece of bacon weighing up to 2 kg is cut into long, narrow pieces. They are placed in a container, on which it will later be convenient to adapt the load. Pour 2 tbsp into a saucepan. spoons sea ​​salt, fill it with a liter cold water, add seasonings. Usually they use ground black pepper, finely chopped garlic, parsley, peas.

Salt is poured into a basin with brine, a lid of a suitable diameter is placed on top and everything is pressed down with a heavy oppression. The dishes are placed in the refrigerator for 3 days.

After that, the fat is wiped with a dry cloth, rubbed again with garlic and stored for storage. Store the meat product in the freezer, wrapped in a clean cloth.

Belarusian way

Belarusians are also big fans of lard. They have their own national recipe salting at home. You can make a very tasty bacon according to this Belarusian recipe.

You will need a special seasoning mix. To prepare it, you need to mix 1 teaspoon of sugar, 2 tbsp. tablespoons of coarse salt, add 1 teaspoon of cumin and cardamom, pepper and season with bay leaf.

Prepared pieces of lard are well rubbed with garlic, and then with the resulting mixture of seasonings. Place the blanks in a glass dish, cover it with a dark cloth, rearrange it in a dark, cool place for about 5 days. Periodically turn the pieces to avoid spoiling the product.

After 5 days, the bacon will pickle. It should be moved to the refrigerator for another 7 days. Continue turning the bars should be at least once every 3 days.

Express salting method

It happens that a salty snack is needed right now, there is no time to wait three days until everything is completely salted. To this end, several quick recipes salting:

Dry salting

The method is great if you plan to pickle large pieces of fat. You can place processed pieces both in a jar and in any other container of a suitable size. The bottom of the dish is covered with coarse salt. If desired, you can additionally fill the lard with dry herbs, this will give it piquancy and aroma. Shmats grated with salt and powdered with seasoning are placed in a container. Everything is added on top.

The covered container is cleaned for a week in coolness. Before laying in storage, the remaining salt is removed with the blunt side of the knife. The product is stored for an unlimited time in the freezer. It is advisable to wrap each piece of such lard separately in a dry cloth.

There are many step by step recipes salting fat at home. After trying a few, it's easy to pick up your favorite recipe and use it all the time, surprising your friends and relatives with tender fat that melts in your mouth.

Attention, only TODAY!

You can, of course, buy salted lard in a store or on the market. But where is the guarantee that this product will be fresh and its taste will meet your gastronomic preferences? Here in Ukraine on the market you can try lard from different manufacturers and make a good choice. They will also share recipes with you. home cooking this product. Let's immediately bring it up to date: in Ukraine there is lard and sponder. The first is a solid piece of pork fat. Cracklings are heated from it or thinly cut into rye bread, and they also make curls - a meat dish. Shponder can be described as follows: puff lard. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, undercut. Sponder is also salted and smoked. But this is an appetizer on its own. Bacon is good with scrambled eggs and bigos. You can salt lard in a hot way at home. And many housewives cook it themselves. How? Read about it in our article.

Benefit

Compared to meat, lard is a more budgetary product. And no less useful. Fat (if used in moderation) does not contribute to the development of body fat and weight gain. But the benefits of it are undeniable. It contains arachidonic acid, which maintains the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates the metabolism in the body. Contrary to popular belief about cholesterol, fat cleanses blood vessels. This is a unique product. Salting pork fat in a hot way makes it possible to obtain an ingredient that will add juiciness meat dishes, in the form of cracklings will make dumplings hearty, and with vegetables the food will be very tender. But many people love this product and just like that. With a sharp knife we ​​cut off a thin, translucent slice of bacon and put it on Borodino bread. green onion and a shot of vodka… What else do you need for a sincere meal?

Ways of salting fat. A few secrets

To prepare a treat, you must first select a raw product. Young and good fat should be snow-white, with a pink tint. The knife goes into it easily, like butter. The fat should be elastic enough - when pressed, the trace remains for some time. Housewives check the quality of the product by smell. Good lard has a pleasant, slightly sweet flavor. Quality sponder is determined by the layers of meat. There should not be any traces of bristles on the skin. There are three main ways of salting fat. The first one is dry. A piece of bacon is simply covered with salt and spices and so left under oppression. The second method is wet, without heat treatment. in brine at home - a long and laborious process. In addition, neither the first nor the second methods are suitable for sponder. It becomes very hard. And finally, the third way is hot. It will be discussed below.

Sponder in onion peel

About a kilogram of undercut (bacon) is cut into four equal parts, along with the skin. Boil a liter of water in a wide saucepan. Pour a glass of salt and stir until the crystals are completely dissolved. We need husks from five kilograms of onions. Put half of it in a bowl. Place four pieces of lard on top. Between them, we will also layer the husk. On top should be onion clothes. Let's add some water. Let's take the top husk. Bring to a boil and boil for ten to fifteen minutes. After removing the pan from the heat, wrap it in a blanket and leave it at room temperature for twelve hours. We clean the sponder from the husk. Peel the head of garlic. Cut the teeth coarsely. Stuff the pieces of sponder with garlic and grate with black ground pepper. In principle, hot salting of lard in onion skins is completed. Left to do finishing touch. Let's unfold the cling film. With each piece of sponder, put a bay leaf and two cloves with allspice-peas next to it. Wrap and leave for a day in the refrigerator.

fragrant lard

Salt prolongs the food shelf life of the product. But its gastronomic qualities largely depend on spices. You can salt lard in a hot way without seasonings. But then it is used exclusively for cracklings. And if we want to get a tasty and fragrant lard, we will prepare a mixture of spices. It should include ground red pepper (hot and coarse), turmeric, dried dill, three or four cloves, bay leaf (rub in the palms as finely as possible), cinnamon and nutmeg. All seasonings can be put on the eye, a pinch. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of fat into large pieces. Put them in a saucepan and fill with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Let's leave it like that for half a day. Wipe the pieces with a towel and rub them with garlic. Wrap in cling film and put in the freezer for a day.

The fastest way to pickle bacon in a hot way

Sometimes it's so unbearable to try a product! Or maybe friends are visiting. And what could be better for vodka than a thin, slightly pink slice of bacon, placed on the edge rye bread. And if a piece of fresh pork fat is lying around in the refrigerator, then after half an hour you can start the feast. Prepare a clean jar with a lid, put a kettle on the fire. While the water boils, cut two hundred grams of fat into thin slices. In a separate bowl, mix three large spoons of salt, one teaspoon of peppercorns, four finely chopped garlic cloves, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Put the fat in a jar, interspersing it with a mixture of salt and spices. And pour boiling water over everything. The water level should be one centimeter above the fat. Seal the jar with a plastic lid. When the liquid has cooled, salting the lard in brine at home is completed. But the product will be tastier if you hold it for at least another ten minutes in the freezer.

In a slow cooker

You can also salt lard in a hot way with the help of kitchen devices. For example, the above method with onion peel is also suitable for cooking in a slow cooker. We cut a kilogram of brisket so that the fat fits in a bowl. We wash two handfuls of onion husks. We put half on the bottom of the multicooker. On the onion clothes we place pieces of bacon and five bay leaves pounded in the palms. From above we fall asleep with the remaining husk. Boil a liter of water in a saucepan. We dissolve in it two hundred grams of salt and two tablespoons of sugar. Pour lard with onion peel with boiling water. Cover with a lid and set the "Extinguishing" mode for one hour. After the end of the program, let the fat marinate in brine overnight. After that, we take out the pieces of sponder, rub it with garlic and spices passed through the press. Wrap in cling film and put in the refrigerator.

With mustard and onion peel

First we make a mixture of spices. It consists of salt (5 tablespoons), Dijon grain mustard and black ground pepper(two tablespoons each), four garlic cloves squeezed through a press, three cloves. Boil two liters of water. Pour a mixture of spices there, leaving a certain amount for rubbing afterwards. Wash a kilogram of fat, cut into bars. Add two hundred grams to boiling water onion peel and seven bay leaves. I put fat. Cook it over low heat for two hours. Salting lard in a hot way is also beneficial because its shelf life increases, because all microbes die from such a long heat treatment. Then we take the bars out of the brine, dry them and rub with the remaining spices. We pack each piece in foil or cling film. We put it in the freezer for a day.

way in adjika

From five kilograms of the product, the skin should first be cut off. Dip the fat in boiling water and boil for about fifteen minutes until foam appears. In a bowl, prepare a mixture of 500 gr. coarse sea salt and 50 gr. ground black pepper. Lettuce cut into large pieces. Rub them generously with spices. Don't be afraid to oversalt or make the dish too spicy. Salo absorbs as much salt and pepper as needed. Coarsely chop four or five cloves of garlic. Let's fill them with lard bars. In a bowl, mix four tablespoons of mustard with grains and two - adjika. Coat the pieces of fat with this mass. We put the bars in containers very tightly. Between them, you can add lingonberries or cranberries. Securely pack with lids and refrigerate for five days. This hot method is not suitable for bacon.

Fragrant appetizer with garlic

This recipe suggests cutting the product into small pieces. We put them in a saucepan and fill them with filtered water at room temperature. The liquid should cover the fat by two centimeters. Bring the water in a saucepan to a boil, then cook over low heat for about five minutes. We remove the dish from the stove. Add five heaping tablespoons of salt. Stir well until completely dissolved. We leave it like that for twelve hours. Thus boiled fat in brine (hot) will make it soft and suitable for any teeth. After half a day, we take out the pieces, dry them with kitchen napkins. Grind five cloves of garlic and rub with a mixture of spices. You can use the ready-made composition of seasonings “For salting lard”, but nothing prevents us from preparing it ourselves. The main thing is that coriander, bay leaf, black and red pepper are present in the mixture. Seasonings will become slightly moist from rubbing with garlic. With this mixture, you need to coat each piece. After that, we put the fat in a tightly closed container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.

Sponder in the oven

So far, we have considered how to make lard in brine in a hot way. But the culinary fantasy of the people does not end there. Bacon, that is, lard, in which there is a layer of meat, will be very tasty if it is baked a little. To do this, cut a kilogram bar into slices 1-2 centimeters thick, but not completely, but only to the skin. We got something like a book with pages. Peel and finely chop four garlic cloves. Combine one hundred grams of salt with your favorite spices. Generously rub the "pages" with this mixture. Wrap the bar in foil - tightly so that the fat does not leak out. We put the aluminum envelope on a baking sheet and send it to the oven. For a quarter of an hour we bake the sponder at 170-180 degrees. Then we cut the foil, unfold the edges and let it brown for another five to ten minutes.

Another Express Method

Salted fat in a bag in a hot way allows you to get a delicious snack a day after cooking. To do this, we need a dense, air-tight plastic bag. Salo cut into small sticks. We rub each with spices (ground black pepper and chopped bay leaf are required). Boil a liter of water. Dissolve a glass of salt in it. Stir until completely dissolved. You can add some cloves. Pour hot, but not boiling brine into the bag. Tie with a rubber band and leave to cool. When the liquid reaches room temperature, remove the bag in the refrigerator.

Salting fat in a hot way at home is a very exciting, but, nevertheless, rather painstaking process that requires a lot of time and diligence. To do this, it is necessary to purchase only young pieces of snow-white color, which have a slight pinkish tint and a delicate sweetish aroma.

1. A piece of fresh bacon (1.5 kg) is cleaned of dirt with a small knife. Then the fat is cut into small portions, in which it is necessary to make shallow cuts and evenly spread 6 cloves of garlic, previously peeled and cut along them, over them.
2. 5 tablespoons are poured onto the bottom of the glass bowl. large non-iodized salt, which is mixed with 1 tbsp. fragrant ground pepper. Pieces of bacon are rubbed on all sides with the prepared mixture and placed tightly in the bowl.
3. On top of the main product lay 2 leaves of laurel. The bowl is covered with a lid and left overnight at room temperature.
4. After 12 hours, bring a liter of water to a boil in a saucepan, add 6 black peppercorns, 4 bay leaves and a handful of clean onion peel to it. The brine must be boiled for about 5 minutes.
5. Pieces of salted bacon are carefully lowered into the ready-made boiling brine, which are boiled for 10 to 15 minutes. Cooking time depends on the thickness of the bacon taken. If the pieces are very thin, then they should be cooked for no more than 7 minutes.
6. After that, pieces of bacon, with the help of a slotted spoon, are removed from the marinade on a paper towel until completely cooled. Then the pieces are wrapped in parchment and put in the refrigerator for at least a day.

When salting lard in a hot way, the amount of salt indicated in the recipe can be either increased or decreased, depending on personal preferences and how many layers of meat the product contains.

Salted lard with mustard and onion peel at home

1. 1.5 liters of cold water are poured into the pan, where 3 tablespoons are dissolved. coarse non-iodized salt and 2 tbsp. mustard powder. Then a large handful of pure onion skins are added to the salt-mustard mixture and mixed.
2. A kilogram of fresh fat is cleaned and placed entirely in the prepared brine so that the product is completely submerged under the liquid.
   

   In fat with thick layers of meat, it is necessary to make deep punctures in several places before cooking, otherwise, during storage, uncooked meat may begin to fade, which will lead to complete spoilage of the product.

3. A small press is placed in a pan of smaller diameter, after which it is placed on top of a piece of soaked lard.
4. On high heat, the marinade is brought to a boil, after which the product is boiled for 40 minutes. If the piece has a thickness of more than 4 cm, then it is necessary to increase the cooking time by 10 minutes. The finished fat should be soft, and without any diligence pierced with a sharp knife.
5. The finished product is removed from the brine with a slotted spoon and cooled at room temperature.
6. At this time, you need to mix 1 tbsp. dry mustard powder or its grains with 6 crushed garlic cloves. For lovers of spicy food, you can add black pepper and paprika to the spicy mixture.
7. The cooled fat is rubbed with spices, wrapped in parchment and put in the freezer for half an hour.

How to pickle lard in hot brine with garlic?

1. A kilogram of fresh fat with meat layers is cleaned of existing debris and cut into 3-4 parts. The slices are folded into a container for further salting.
2. One and a half liters of water is brought to a boil, after which 7 tablespoons are poured into it. large non-iodized salt, throws 4 bay leaves, 5 clove inflorescences, tsp. allspice, 8 garlic cloves, pre-cut into slices. The brine is boiled for about 3 minutes and removed from heat.
3. Prepared lard is poured with boiling marinade and left under pressure until completely cooled. Then the container is removed in the refrigerator for 3 days, after which the salted pieces are taken out on a paper towel.
4. Separately, in a bowl, mix 1.5 tsp. pepper mixture with 4 tsp. coarse non-iodized salt, 2 tsp. sweet paprika and 6 chopped garlic cloves.
5. Chunks of lard are rubbed with a spicy mixture, wrapped in parchment or a bag and put in the freezer for about 24 hours.

Despite the fact that salt increases the shelf life of the product, do not forget that garlic long-term storage has the ability to change appearance and the flavor is worse.

Delicate and fragrant lard with Provencal mixture of herbs

1. A liter of cold water is poured into the pan, into which a handful of clean onion peel is thrown. The liquid is brought to a boil, after which the husk must be boiled for 10 minutes. The finished broth is filtered, the husk is squeezed out and thrown out.
2. In the filtered broth, 6 tablespoons are dissolved. coarse salt and bring back to a boil.
3. While the brine is boiling, a piece of bacon weighing 0.5 kg is cleaned of impurities and cut into small pieces.
4. Bacon slices are carefully lowered into boiling brine and boiled in it for 10 minutes. After the time has elapsed, the pan is removed from the heat, oppression is placed on top of the fat and left for 12 hours.
5. The finished pieces are taken out of the brine and rubbed.
6. 5 garlic cloves, peeled and sliced. To garlic is added to tsp. provencal herbs, sweet paprika and pepper.
7. Pieces of lard are rubbed with a fragrant mixture on all sides, after which they are wrapped in parchment or foil and put in the freezer for half an hour.

Hot way of salting fat in adjika

1. A thin glass of large non-iodized salt is dissolved in a liter of boiling water, then a handful of onion peel is added and boiled for 2-3 minutes.
2. The filtered brine is cooled to room temperature, after which tsp is added to it. allspice, 5 clove inflorescences, 3 bay leaves, 5 minced garlic cloves and tsp. spicy adjika. The resulting mixture is again brought to a boil.
3. A kilogram of fresh fat with layers is cleaned of debris, cut into several portions and boiled in a spicy mixture for up to 10 minutes.
4. After turning off the fire, a press is placed on the fat, and the contents of the pan are left overnight in brine at room temperature.
5. The cooled fat is removed from the liquid, dried and rubbed with a mixture of sweet paprika and chopped garlic.
6. Ready-made pieces wrapped in cling film are stored in the freezer.

Multicooker recipe

1. A handful of clean onion peel is evenly distributed over the bottom of the container, a kilogram piece of lard with a meat layer is placed on top. A handful of husks and 5 sheets of laurel are scattered on the product.
2. Separately, 2 liters of water are brought to a boil in a saucepan, in which 200 grams of coarse non-iodized salt and a couple of tablespoons must be completely dissolved. granulated sugar.
3. Hot brine is poured into a container with lard.
4. The multicooker switches to the "Extinguishing" mode for an hour.
5. After the device beeps, it must be disconnected from the power supply and left for 8-12 hours.
6. After the required time has elapsed, the fat is removed from the marinade and lightly blotted with a paper towel.
7. 3 garlic cloves are crushed and mixed with 1-2 tsp. ground black pepper. ready mix a piece of bacon is rubbed on all sides, which is then wrapped in film or parchment and put in the freezer.