How much lard is salted in a dry way in a jar. Dry-salted lard. What fat to choose for dry salting

How to pickle lard so that guests are delighted with it is a question that is relevant at all times. A snack that melts in your mouth leaves few people indifferent, so many housewives are trying to find the perfect technology for its preparation.

Features of salting

Not all housewives know how to salt lard at home so that it has a great taste.

The fact is that for the gastronomic effect it is important to know some of the secrets and nuances of preparing snacks:

1. The main rule of salting is the choice of high-quality raw materials. Fat must be taken from the abdomen or back of a young piglet so that it has meat layers. Ideally, if the animal was raised in the countryside or on a farm.
2. It is important that the skin on the lard is thin, then the finished product will turn out to be more tender.
3. The depth of the layer should be 3 cm. The usefulness of the product depends on this.
4. The ingredient should have a homogeneous consistency, have a white color with a hint of pink on the cut. If high-quality fat is pierced with a knife, density and resistance will be felt.
5. Salt with regular table salt. It is impossible to replace it with an extra grade or iodized salt.
6. For salting, it is necessary to use, which gives the appetizer piquancy and a special aroma.
7. The finished dish is subject to mandatory freezing.

Salo can be safely called a universal product. It is served on its own, with rye bread and onions, with borscht, sandwich snacks and spreads are prepared on the basis of lard. It turns out very tasty potatoes fried in lard. Some cooks add it to various fillings: for pies, dumplings, .

In addition to excellent palatability fat contains useful material, fatty acids, vitamins, macro- and microelements, contains selenium. Daily use 30 g of the product can improve health.

Nutritionists have proven that in limited quantities it is useful even for people who follow diets.

How to salt lard in different ways

In cooking, there are many options for how to salt lard. There are recipes under pressure, ground, marinated, some methods allow you to use the product several hours after preparation, and some recommend keeping the product for more than a week. Having experimented in the kitchen, each housewife can choose the right recipe for herself.

Salted salo in a glass container

In the bank - one of the traditional and most delicious options ambassador. Its difference lies in the fact that the fat is well saturated with brine, acquires a juicy taste. Such a product will the best addition to meat borscht and other first courses.

What you need for salting:

• half a liter of water;
• lard - 500 g;
• a couple of bay leaves;
• table salt - 50 g;
• peppercorns - 5 pcs.;
• garlic - 2 cloves.

How to cook lard:

The brine must be poured to the edges of the jar. The liquid should completely cover all the pieces of bacon.

How to pickle lard sandwich

What is included in the appetizer:

• bacon with a meat layer - 1 kg;
• salt - 80 g;
• a head of garlic;
• ground pepper- 40 g;
• laurel

Cooking steps:

After cooling, you can take a sample. Thinly sliced ​​lard, salted in this way, is ideal for sandwiches from rye bread.

Hot salting method

According to this recipe, lard has a delicate and refined taste. When stored in a freezer, its shelf life is extended up to a year. The ideal option for cooking will be slices with a layer.

Ingredients:

• bacon - 750 g;
• coarse salt - 6 tbsp. l.;
• laurel - 1 pc.;
• peppercorns - 10 pcs.;
• cloves - 3 pcs.;
• a head of garlic;
• water - 1.5 l.

For rubbing:

• 3 tablespoons of salt;
• 30 g of a mixture of peppers;
• garlic;
• a pinch of paprika.

Step by step recipe:

When salting fat at home according to this recipe, the product is stored for a long time. If after a couple of days the delicacy is not over, it must be moved to the freezer until the next use.

Lard in onion skins

A way to salt lard so that it is environmentally friendly, but similar to smoked.

Ingredients of the dish:

• litere of water;
• kilogram of bacon;
• 60 g of granulated sugar;
• a head of garlic;
• 2 leaves of lavrushka;
• onion peel;
• 7 prunes;
• a glass of salt;
• 2 tbsp. l. ground pepper.

Technological process of preparation:

Such a bastard has an attractive appearance and a beautiful color, it can be stored in the freezer for up to a year.

How to pickle lard without brine

Dry way of salting fat, without cooking. The proportions of the components in the recipe are not respected, the products are allowed to be taken by eye.

Compound:

• Salo;
• garlic;
• a mixture of peppers;
• salt.

Cooking technology:

Shake off any excess spices before eating.

Ukrainian recipe

Salt Ingredients:

• lard - 3 kg;
• peppercorns - 15 pcs.;
• salt - 0.4 kg;
• laurel - 4 leaves;
• garlic - 1 head;
• ground pepper - 1 tsp;
• coriander - 15 g.

Cooking technology in Ukrainian:

No need to be afraid to oversalt the product, it absorbs exactly as many spices as needed.

Salo in Belarusian

A distinctive feature of the home-style lard recipe, which is customary to cook in Belarus, is the presence of cumin.

For salting you will need:

• 2 kg of fat;
• 50 g cumin;
• 130 g of salt;
• 10 sheets of laurel;
• 2 heads of garlic;
• 50 g peppercorns;
• 1.2 liters of water.

Step by step recipe:

The easiest recipe for salted lard

Ingredients:

• fresh fat - 1000 g;
• ground pepper - ½ tsp;
• coarse salt - ½ cup.

Salting steps:

Before serving, shake off or wash off the salt from the product, put everything that remains not eaten into the freezer.

How to pickle bacon in the Prague way

Ingredients:

• pork belly - 3 kg;
• a couple of heads of garlic;
• salt;
• ground pepper;
• spices for pork

Cooking:

Packages must be tied tightly so that no air remains inside them.

Salting lard at home is not a complicated process that every housewife can handle. All you need is a few inexpensive products and some free time. But the output is a very tasty and fragrant snack that can renew brain tissue and provide the body with a boost of energy and strength. In addition, lard contains a mass healing properties especially needed in the cold season.

Video recipes for salting lard

Salting lard in a dry way or, as they say, lard with dry salting is as easy as shelling pears! It is much more difficult to resist starting to taste it before the moment of complete salting of pork fat, which occurs only after 2-3 days. We highly recommend that you refrain and try the final result when the pieces of salted bacon find themselves in a divinely fragrant breading of garlic and spices ... That's when you pour lush borscht on large plates, cut thin slices of rye bread, lay out the freshest greens and get fire adjika from the cellar, you can start! Try, enjoy, enjoy every shade of taste and dishes of your favorite home cooking!

To salt lard with garlic and pepper in a dry way, you will need:

• fresh lard - 1 kg
• coarse rock salt - 1 cup
• garlic - 1 head
• paprika - 1 tbsp.
• hot red pepper - 0.5-1 tsp
• suneli hops - 1 tbsp.
• Provence herbs - 0.5-1 tsp
• black pepper - 0.5-1 tsp

Dry salted salo - recipe with photo:

Cut a piece of fresh bacon (with or without meat veins - at your discretion) into smaller pieces so that they can salt better, take as much salt as they need, and which would be convenient to work with. Before this, it is advisable to keep the fresh fat for a day in the refrigerator, let it lie down and, so to speak, “rest”.

We take a suitable dish, for example, a wide form for pies or a rectangular deep baking sheet, fill the bottom of the form with large rock and non-iodized salt. The approximate thickness of the first salt layer is about 0.3-0.5 cm.

We put pieces of chopped lard on the first layer of salt, as shown in the photo.

Now we fill the gaps between the pieces with salt, as well as all the outer sides, not forgetting to leave salt to cover the tops.

We tighten the form with lard in salt with cling film and leave for 3 days.

After 3 days, remove the film, remove all pieces of fat from the salt shell. The salt will be slightly moist and this is normal as it has absorbed the moisture from the lard. Adhering salt on pieces must be cleaned off or washed off (then we must blot the fat with paper towels). When the fat is completely freed from salt, you can start spicy garlic breading!

For such a spicy breading, we turn the garlic cloves into gruel with the help of a crush.

We put garlic gruel on pieces of lard and begin to knead them with our hands, completely and on all sides enveloping the lard with garlic sticky and fragrant mass.

Let the lard with garlic stand for a while (20-30 minutes), and during this time prepare a mixture of spices. In our case, two spicy mixtures were prepared for two spicy breadings. The first mixture consists of paprika and red hot pepper, the second - from suneli hops, provencal herbs and black ground pepper. Mix these spices in separate flat plates.

We dip half of the pieces in red breading, the rest in green breading, carefully filling the outer surfaces of each piece with spices without bald spots. We put the finished pieces in separate packaging bags so that the tastes do not mix. Now you can wrap the fat and transfer it to storage in the freezer.

1. Prepare a piece of lard for salting.

2. Mix salt and spices in a bowl. There are special kits specifically for salting lard, but if you don’t have such kits in your bins, then you can get by with ground pepper (take a simple black one, and a pinch of fragrant, don’t forget about red), coriander. For color, you can add turmeric, paprika.

3. Put the fat on cling film or cellophane. Spread the piece well on all sides with salt and spices. You do not oversalt the lard, it will absorb as much salt as needed.

4. To make the fat pickle better and faster, make punctures in it with a thin long knife. Salt and spices rub so that it would fall into these cuts.

5. We don't need banks here. Wrap the fat in cling film. Put it in a warm place, but not near a radiator or heater. Let the salsa "rest" for a day in the room, and only then hide it in a secluded cool place.

6. Salo, salted according to this recipe, you can try after 3-4 days. But, as mentioned above, the longer it lies, the tastier it becomes, saturated with the aroma of spices.

7. Before cutting bacon for dinner, take a piece and clean it with a knife from excess salt and spices. You can even wash the piece, then dry it and cut into thin slices. You can store fat in spices in the freezer. Even frozen, it cuts perfectly and thaws almost instantly.

Dry salting of fat is one of the most simple options its preparation. Best for salting homemade lard bought on the market. Even better - bought from trusted people, only they will advise which piece is ideal for salting. Salted lard lovers know how important it is to have a few pieces in the fridge as it's the perfect snack. Of course, lard is considered a very high-calorie product - 100 grams contain 770 calories - but in small quantities, lard is very useful and does not harm the figure, and this has been scientifically proven!

Ingredients

• Pork fat - 2 kg
• Coarse salt - 4 handfuls
• Ground black pepper- 3 tablespoons
• Hot red pepper- 1 tbsp
• Garlic - 2 heads

Information

Snack
Servings - 2 kg
Cooking time - 0 h 15 min

How to cook

Before salting, we clean the fat with a knife, if necessary, and cut into pieces 5-6 centimeters wide. Salo is not washed.

Peel the garlic and grate it on a fine grater or crush it with a garlic press. Grate the pieces of bacon on all sides properly so that the garlic is evenly distributed. Many stuff lard with garlic, but when grated, its aroma is more evenly distributed.

Prepare dishes for salting fat - ideally glass. Sprinkle salt, ground black pepper, red hot peppers and stir.

Roll the pieces of lard in the prepared mixture on all sides and rub well. Don't worry if it seems like a lot of salt to you - the fat will take as much as you need.

Lay the bacon skin side down in the same bowl.

Cover with a clean towel and place oppression on top. Leave the fat for 6 hours at room temperature. Then put in the refrigerator for 2-3 days, the time depends on the thickness of the fat.

Salted lard ready to eat. For storage, it is better to wrap it in parchment and keep no more than 25-30 days in the refrigerator. For long-term storage it is better to put the fat in the freezer. Bon Appetit!

Dry salting of fat at home has become very common today. This process is very simple and does not take much time. It can be served with various hot and cold dishes, and it can also be used to make the perfect snack. Salo prepared in this way is very tasty and never turns out to be salty. It absorbs the amount of salt that is needed.

How to choose the right fat

For dry salting of lard at home, it is necessary choose right product. There are certain rules for this. The main ones are:

1. The amount of meat should be minimal. Usually meat layers are necessary for making boiled pork at home, which should be baked in the oven.
2. Thick and large pieces are ideal for these purposes. They are soft, and therefore ready salty product It will also be soft, but eating it will be just a pleasure.
3. If for some reason you do not want to buy a thick piece, then you can take a product of medium thickness. Remember one simple rule, a thin layer of fat is usually tough, so you should not choose it for salting at home.
4. No less attention should be paid to the smell of a fresh product. No need to be shy to smell the product at the point of sale. If fresh fat smells of burnt straw, then it was produced at home. Therefore, you can, without a doubt, buy it. It will definitely be delicious.
5. Color also has a special meaning. It should be whitish, light, sometimes with a pink tinge. Fresh fat always has a uniform color. Old fat has a yellow tint.

Preparing the product for use

If nessesary, unfreeze lard, and then rinse it and dry it. Cut into small pieces.

While the product dries, it is necessary to prepare a mixture of spices. Almost every recipe contains garlic, salt and spices. If you want to exclude any spice, then you can do it absolutely calmly. The taste of garlic will not be strongly felt, but the pleasant aroma will remain for a long time.

Salt Recipes

There are several simple recipes salted fat dry way with and without garlic. You can also use dry salted lard with garlic and pepper.

Recipe #1

Salted lard - dry recipe includes the following products:

1. Pieces of prepared lard.
2. Garlic.
3. A mixture of spices for salting lard.
4. Salt.

To pickle lard with garlic, you should do the following manipulations:

• Mince the garlic with a fine grater or garlic press. After that, add the spice mixture and salt to it, and then mix well.
• Each piece is rubbed well with this mixture.
• At the bottom of the jar, it is worth pouring salt and without large gaps lay out piece by piece.
• From above, the workpiece is again sprinkled with salt.
• The jar should be covered with a lid.
• In time, such a dry salting will take at least 5 days. But maximum delicious product will be in about 14 days.
• Don't worry about adding too much salt. Salo will take as much of this ingredient as he needs. Excess salt before freezing or eating can be cleaned off with a knife.

Lard can be frozen in parchment. It turns out very fragrant and tasty.

Method number 2

Such a product is very fragrant and unusually tasty. Greens give a special flavor. For cooking you will need the following products:

1. Prepared fresh fat.
2. Finely chopped greens with salt.
3. Salt.
4. Garlic.
5. Spices as desired.

The preparation method is as follows:

• We clean the garlic from the husk and cut into thin slices.
• Make slits in the pieces of lard and fill them with garlic cloves.
• Mix herbs, spices and salt. Since the greens are wet, the mixture will not be homogeneous.
• Grate each piece of the product well with the prepared seasoning.
• After that, fill the bottom of the jar with salt and put the product tightly in it.
• Between the pieces of the main product, you can make pillows of garlic plates.
• After filling the container, sprinkle the workpiece with salt, cover tightly with a lid.
• Shake the container to distribute the salt evenly.

Such a product is salted for at least 7 days, after which it can be transferred to the freezer.

Method #3

This version contains black pepper. Products for such salting necessary minimum:

1. Peas of black pepper.
2. Garlic cloves.
3. Salo.
4. Salt is large.

The harvesting method consists of the following steps:

• Cut the lard into sticks, the size of which is approximately 5 by 5.
• Peel the garlic cloves and pass through a press or fine grater.
• Black peppercorns also need to be crushed.
• Mix garlic, pepper and salt together.
• Grate the pieces of the main component well with the resulting spicy composition.
• In glass, ceramic or enamel pan pour a layer of salt on the bottom, and place the main component on top of it. Put the remaining amount of seasoning on it and sprinkle well with salt.
• Cover well and refrigerate for 10 days.

Before serving this delicacy, remove excess salt and spices from the surface of the product.

Option number 4

This recipe uses a lot of spices. That is why the lard is so soft, fragrant and tasty. For cooking you will need the following components:

1. Raw fat - 700 grams.
2. Black and red ground pepper - 1 tablespoon and ½ teaspoon, respectively.
3. Ground paprika - 1 teaspoon.
4. Laurel leaves - 2 pieces.
5. Rosemary - ½ teaspoon.
6. Cumin - 1 teaspoon.
7. Salt rock - 4 tablespoons.
8. Garlic cloves - 6 pieces.

The preparation method consists of the following steps:

• To begin with, it is worth preparing a salting dry mixture. In a small bowl, mix all the spices indicated in the recipe, except for the bay leaf and garlic, and mix everything thoroughly.
• After that, it is worth cutting the fat into long pieces, the thickness of which is approximately 6 centimeters. That way they will dry out better.
• Before cutting the fat, in no case should it be washed. If there are dirt, then you need to remove them with a knife.
• Dishes for salting can be anything that does not oxidize. Pour a small amount of the pickling mixture on the bottom of this dish, and randomly distribute the crushed bay leaf on top.
• Pieces of lard are breaded in this mixture alternately and plentifully. In order for the lard to marinate better, it is necessary to lay it in such a way that the fat is in contact with the fat, and the skin is in contact with the skin.
• Cut the garlic cloves into thin slices and place them between the product.
• Sprinkle the rest of the spices and bay leaf on top of the workpiece.
• Pack the container with the workpiece in a plastic bag so that the workpiece can breathe.
• Place the product for 4 days in the refrigerator.

Blank No. 5

This salting method uses Bay leaf and garlic. Salo is very tasty and soft. For cooking you will need the following products:

1. Salo fresh - 800 grams.
2. Garlic cloves - 4 pieces.
3. Salt rock - 5 tablespoons.
4. Bay leaf - 3 pieces.
5. Allspice peas - 7 pieces.

To prepare such a product, you need to perform the following manipulations:

• Wash the fat and wipe it with napkins. Cut it into pieces so that they can easily fit into a container for salting.
• Sprinkle salt on all sides and mix well with your hands.
• After that, put it in a dry, clean jar.
• Peel the garlic cloves and cut into thin slices.
• Each layer of fat must be shifted with garlic cloves.
• Put spices in a jar: bay leaves and peppercorns.
• Thus, it is necessary to fill the entire jar, alternating the main component with spices.
• After that, the jar is tightly closed with a lid and infused on the table at room temperature for 24 hours.
• Choose a place where the sun's rays do not fall.
• After 24 hours, move the workpiece to the refrigerator for 48 hours. After that, the fat can be eaten.

Recipe number 6

To make the cooking process take a minimum amount of time, you can use not a container, but parchment paper. For this salting, you need the following ingredients:

1. Salo fresh - 1 kilogram.
2. Coarse grinding salt - 300 grams.
3. Pure water - 50 milliliters.

The preparation steps are as follows:

• Prepare everything necessary products. To do this, cut the main component into pieces, the size of which will be 25 by 25 centimeters.
• After that, the breading mixture is prepared. Mix liquid and salt in a separate container. The result will be a thick slurry.
• Each piece of bacon is rubbed with the finished composition. The mixture must be evenly distributed over the surface.
• Sprinkle parchment paper with a layer of salt. The thickness of the layer must be at least 2 centimeters. Pieces of prepared bacon are laid out on parchment with salt. The skin should be at the bottom.
• Salt is sprinkled on each row of bacon. Only in this way you can get a truly tasty and properly salted product.
• Pieces of neatly laid lard should be covered and wrapped several times with wrapping paper or parchment.

Such a product is stored in a cool dark place. For these purposes, the bottom shelf of the refrigerator is perfect. The appetizer will be fully cooked in approximately 14-21 days.

Salting No. 7

In execution, this method is very simple. Such a preparation is stored for a long time. For such an ambassador, you will need the following components:

1. Fresh lard- 1.2 kilograms.
2. Salt kitchen - 2 tablespoons.
3. Pepper red and black ground.
4. Garlic cloves - 3 pieces.
5. Seasoning Armenian. It contains such herbs: black pepper, cinnamon, dill seeds, oregano, coriander, marjoram, turmeric, paprika.

If you do not have such a seasoning, then you can mix a pinch of each component that is in its composition. If any spice is not to your taste, you can simply exclude it.

Preparation includes the following steps:

• From all sides with a knife you need to scrape the fat to remove all contamination.
• Along the bar, make cuts to the skin at a distance of 8 centimeters from each other.
• Mix all spices in one bowl until smooth.
• Peel the garlic and cut into thin slices.
• All sides, including cuts, should be dipped in spices.
• Put the garlic slices in the slots.
• After that, firmly press the pieces to each other and wrap the workpiece in parchment.
• The workpiece should be left at room temperature for 2 hours, and then transferred to the refrigerator.

All the methods of harvesting described do not take much time, and the finished product is very tasty and fragrant. Each spice contributes to the preparation.