Salo in brine is a favorite snack that can be prepared at home without much hassle. Her soft, gentle and moderate spicy taste achieved through the use the right marinade and harmoniously selected herbs and spices.
How to salt lard in brine?
Salting bacon in brine is a simple matter and does not require special skill or many years of culinary experience. Having at hand a competent recipe with the correct proportions of the components and relevant recommendations for the implementation of the technology, anyone can cope with the task.
- To obtain the result, it is necessary to choose a fresh, high-quality base product without third-party odors. The presence of meat layers is welcome, but not required.
- Commonly used seasonings and spices: bay leaf, peppercorns and garlic can be supplemented with other spices if desired.
- Salting lard in brine can be done hot and cold, resulting in a softer or denser structure of the finished snack.
Hot salting of lard in brine
Salo in hot brine is cooked faster than usual, but it turns out soft and fragrant. In a similar manner, you can salt the product from the neck of the carcass, which is characterized by an increased density and with other salting options it turns out not so tasty and harsh. After 2.5 days, the appetizer will be ready for tasting.
Ingredients:
- fat - 1 kg;
- garlic - 5-7 cloves;
- onion peel - 1 handful;
- water - 1 l;
- salt - 0.5 cups;
- laurel - 2 pcs.;
- allspice and black pepper - 7 pcs.;
- hot pepper - 0.5-1 pod;
- spices.
Cooking
- The lard is washed, dried and cut into bars 15x5 cm.
- Let the water boil, add salt, all spices, boil for 2 minutes.
- Lay chunks of fat in a boiling brine and incubate for 10 minutes.
- Remove the fat in hot brine from the fire, cool, cover with a lid and place in the refrigerator for a day.
- They take out pieces of the product, dry it, rub it with a mixture of dry spices and garlic, wrap it with a film and put it in the refrigerator for another day.
Salting fat in brine in a cold way
Salting lard in brine in a cold way is even easier than hot, but it will take at least a week for the product to ripen. An appetizer decorated in this manner has a number of advantages: it is stored for a long time without changing its tasty qualities and without acquiring an unpleasant yellowness, and pleases tasters with an excellent spicy taste.
Ingredients:
- fat - 2 kg;
- garlic - 7 cloves;
- water - 5 glasses;
- salt - 1 cup;
- laurel - 3-5 pieces;
- black peppercorns - 10-15 pcs.
Cooking
- The lard is washed, cut and loosely placed in a container, alternating with laurel, garlic and pepper.
- Water is boiled, dissolved in it so much, the brine is allowed to cool and the product is poured into it.
- After a week of infusion under room conditions, lard in brine will be ready.
Salo in brine in a jar - recipe
It is convenient to salt lard in brine in a jar. The main thing is to cut a chunk of the original product into pieces that will be convenient to stack and remove from a glass container. The vessel must not be left in the sun and tightly covered with a lid: it is better to take for this purpose a small piece of fabric folded four times or a saucer, placing the workpiece in a dark place.
Ingredients:
- fat - 2 kg;
- garlic - 5-7 cloves;
- water - 5 glasses;
- coarse salt - 7 tbsp. spoons;
- laurel - 5 pcs.;
- black pepper - 8 pcs.;
- allspice - 5 pcs.
Cooking
- Salo is placed in a jar, alternating with slices of garlic, parsley and pepper.
- Boil water, dissolve salt in it, let it cool to 40 degrees and pour it into a jar.
- After 2 days of infusion of the product at room conditions, the lard is transferred in brine to the refrigerator for the same time.
Salo in brine with garlic - recipe
Salted bacon in brine with garlic results in an even more piquant taste and aroma of the snack than as a result of the implementation of previous variations. In this case, garlic is used not only to flavor the marinade. Prepared chunks of the original product are stuffed with pieces of teeth before immersing them in brine.
Ingredients:
- fresh fat - 1.5 kg;
- garlic - 1.5 heads;
- water - 1 l;
- coarse salt - 5 tbsp. spoons;
- laurel - 5 pcs.;
- black pepper and allspice peas - 5-8 pcs.;
- coriander - 0.5 tsp.
Cooking
- In the prepared pieces of fat, punctures are made with a knife, into which garlic is inserted.
- Boil water, dissolve salt in it, let cool.
- Salo is placed in a suitable container, alternating with spices and chopped remaining garlic.
- The product is poured with brine, left for 2 days in the room, and then transferred for the same amount to the refrigerator.
Salted lard in Ukrainian in brine
Salo in brine in Ukrainian is classic version favorite snack. The exposure time of the product in the spicy marinade in the refrigerator can vary from three days to three weeks, after which the slices are dried, rubbed as desired ground pepper or dry spices and sent for further storage in the freezer.
Ingredients:
- fat - 1.5 kg;
- garlic - 5-7 cloves;
- water - 1 l;
- coarse salt - 2 tbsp. spoons;
- laurel - 3 pcs.;
- ground black pepper - 1 tbsp. a spoon;
- peppercorns - 6 pcs.
Cooking
- In boiled cold water dissolve salt, add pepper, laurel and garlic.
- Pieces of lard are dipped into the marinade, pressed with a load, covered with a lid and placed on a refrigerator shelf.
Salo in Belarusian in brine
The following recipe for salting lard in brine is borrowed from Belarusian cuisine. A distinctive feature of this option is the use of cumin, which gives the appetizer a unique taste and characteristic aroma. Often, a spicy dry mix for rubbing product chunks is also supplemented with ground coriander or cardamom.
Ingredients:
- fat - 1 kg;
- garlic - 5-7 cloves;
- water - 1 l;
- coarse salt - about 200 g;
- laurel - 2 pcs.;
- ground black pepper and cumin - 1.5-2 tbsp. spoons.
Cooking
- The brine is being prepared. To do this, so much salt is dissolved in water so that a raw potato or egg floats to the surface.
- The brine is brought to a boil, pieces of fat are lowered into it and left for a day at room conditions.
- Next, Belarusian-style lard in brine is removed from the container, dried and rubbed with a mixture of cumin, pepper, chopped laurel.
- Spread slices of garlic on top, wrap the product with a film and place in the refrigerator for a week.
Salo in brine "Five minutes"
Salo in brine, the most quick recipe which you will learn later, you can try the slice after cooling and cooling on the shelf of the refrigerator or prepare it for future use by placing it in a sterile container and corking it with boiled lids. For snacks, both a fresh product with meat layers and without them are suitable.
Ingredients:
- fat - 1 kg;
- garlic - 7-9 cloves;
- water - 1 l;
- coarse salt - 200 g;
- laurel - 4-5 pieces;
- black peppercorns - 10-15 pcs.;
- allspice peas - 7-9 pcs.
Cooking
- Boil water, dissolve salt in it, lay lard, garlic and spices.
- Allow the contents to boil, cook for 5 minutes.
- After cooling the snack, let it cool in the refrigerator.
- For harvesting for the future, the pieces are laid out in sterile jars, poured with boiling brine and rolled up. Keep cold.
Salo in brine with sugar
Salting bacon with sugar in brine according to the following recipe will appeal to lovers of contrasting flavor combinations. The appetizer turns out to be moderately spicy, surprisingly fragrant, with a subtle sweet note. It harmonizes perfectly when served with black bread, grainy mustard and fresh vegetables.
Ingredients:
- fat - 0.5 kg;
- garlic - 3-4 cloves;
- water - 1 l;
- coarse salt - 140 g;
- sugar - 100 g;
- laurel - 3-4 pieces;
- hot pepper, dried basil and marjoram - ½ teaspoon each;
- paprika and black pepper - 1 teaspoon each;
- allspice - 5 peas.
Cooking
- The water is heated to a boil, spices and garlic are thrown, removed from the heat.
- Lay chunks of fat, press down with a load and leave for 10 hours.
- Delicious lard in brine is removed on a paper towel, dried, and placed in the refrigerator.
How to store fat after salting in brine?
Salo, salted in brine, with the right approach, perfectly retains its characteristics for a long time, providing the opportunity to enjoy its excellent taste at any time. Having completed all the stages of salting snacks, you need to take care of its proper storage.
- Salted, savory chunks of bacon, if desired, can be grated before storage with black or red pepper, paprika or any other multi-component spicy dry mixture.
- The slices are placed in a bag or wrapped in a film (paper) and stored in a freezer.
- With such storage, the product remains fresh for a long time and is perfectly cut before serving.
To make this picture come true, you need to buy the right fat or pickle it at home. There are many ways, it is difficult to find your own, which you will like immediately and unconditionally. Try it and you will definitely get it.
The easiest way is, let's say, "grandmother's". According to the "grandmother's recommendations", for salting 15 kg of bacon, you need 1 kg of salt (that's how much salt was used before!). Just remember that it is suitable for lard without layers of meat.
The easiest recipe for salting lard at home
Cut the bacon with the skin into long sticks. Make transverse cuts every 8-10 cm. Rub the salmon on all sides with salt. Lay tightly so that there are no voids in an enamel bowl. Sprinkle again with salt. Place a wooden circle on top, and a weight on it.
Such an amount of fat requires periodically shifting the bottom row up, and the top one, respectively, down. You need to do this every 5 days.
After 20 days, the fat is ready. You can store it wrapped in a clean cloth and hanging in a cool place (cellar) for up to two months. For more long-term storage, spread out in bags, - in the freezer.
How to pickle lard with spices at home
Having slightly improved the “grandmother’s recipe”, namely, by adding spices, we get the most tender and delicious fat to the table. This method is good for lard with a layer.
Salt Salt Ingredients:
- fat - 2 kg
- salt - 150 grams
- black and red pepper - to your taste
- garlic - 1 head
Preparing salty homemade lard
Cut the meat into strips 4-5 cm wide.
Make cross cuts on it.
Mix black and red peppers in a bowl.
Pour all the salt into the container.
Putting the fat in this container, rub it well with salt on all sides. Sprinkle the top with the pepper mixture.
Sprinkle the top with the pepper mixture.
Place slices of peeled garlic into the slits.
Transfer the fat to a plastic bag, pour the rest of the salt here.
Put the package in the refrigerator. The fat will be salted in 3-4 days. After that, it can be removed from the refrigerator to make the last necessary manipulation:
to store lard, scrape off or rinse off excess salt, wrap in a cloth, then in a bag and freezer.
ON A NOTE
The main thing in the salting process is to choose the right fat. It should be soft, with a soft skin (it is desirable that it be tarred with straw, which, of course, is rare these days). Do not take thin fat, good - from 6 centimeters and above.
Although ... both the method of salting and the choice of fat, or rather the part of the carcass from where it is cut, each has its own. Someone likes clean, without meat, someone thinner, someone fat and without meat.
The salting process is simple, and most importantly, do not spoil the fat with salt. It will take what it takes. And this “necessary” is just right for our taste.
Spices. Here, too, everyone has their favorite and most used: from just salt to finely chopped greens. Garlic is also used to taste, not everyone likes it.
In general, all salting methods can be divided into dry and in brine. Above was the recipe for dry salting.
How to pickle lard at home in brine
One of the recipes when lard (and the skin) turns out to be very soft and fragrant. By varying the amount of spices and their composition, you can get a different taste.
Ingredients for lard in brine:
- fat - 2 kg
- salt - 1 cup
- water - 1 liter
- garlic - 4-6 cloves
- bay leaf - 10-20 pieces
- ground black pepper - to your taste
How to cook homemade lard in brine
Cut the salo into small (about 5x10) pieces. Puree the garlic in a mortar or press.
Dissolve the salt in room temperature water in a saucepan. Put in a bay leaf. Bring the water to a boil. Cool the brine.
Pepper pieces of bacon to taste. Coat with garlic. Put them in a container and fill with brine. Put a lid (plate) and oppression on top.
Put the fat in the refrigerator for six hours.
After this time, the fat is ready for use. Store it in the freezer, after putting it in a bag.
About the benefits of fat and gorilka
Salting lard is one of the old methods of preserving its excess. But this goal was relevant once, in the days of natural peasant farms. Today, lard is salted not so much to save, but to get a tasty product. Which, oddly enough, is also useful.
Of course, lard is almost 100% fat, which means it’s solid “bad” cholesterol, what good can it be ... But.
But if your heart and blood vessels are healthy, and if you have an intelligent habit of eating goodies in moderation, you will get a lot of benefit from salted lard.
1 Homemade lard makes useful arachidonic acid(Omega-6-unsaturated fatty), which is needed for cholesterol metabolism (thanks to it, cholesterol does not accumulate on the walls of blood vessels in large quantities), hormonal and cellular activity.
2 High the energy value . Salty calories homemade lard 770 kcal. This is the so-called "good", "long" caloric value, valuable for nutrition, for example, tourists, athletes, people engaged in physical labor. A couple of bacon sandwiches are a great energy snack if you can't have a full meal.
Especially well fat saturates if you use it. with a glass of vodka. Alcohol breaks down fats into water and "clean" energy, i.e. carbohydrates, turning pork fat into a super-nutritious food that satisfies the need for food for a long time.
And this is far from all the benefits that can be extracted from fat.
As for the taste of homemade salted bacon, they don’t talk about it. They try it.
How to pickle lard is a question that interests many housewives. The product can be bought in salted form, but if you make it yourself, the taste will only be better. In addition, you can take into account all taste preferences, wishes and add your favorite spices.
How to pickle lard at home?
Salting fat is not at all difficult. You don't need much culinary experience to do this. Having at hand quality product, good recipe and recommendations for cooking, there will be no problems with how to properly salt the bacon.
- For getting delicious product at the exit, you need to choose fresh white lard, in which a thin skin without bristles.
- If you want to get a product of a dense structure, it is better to salt it in a cold way.
- Ready salted lard is kept in the refrigerator or freezer before use.
- How to pickle lard so that it comes out spicy and fragrant - you need to use black and allspice peas, bay leaf, garlic. You can add to this list if you wish.
Salo, salted in brine, is an excellent snack. It is prepared simply, but at least 3 days will pass from the moment the preparation starts to the receipt of the product that will be ready for use. But the time and effort spent is worth it - the fat comes out very tasty and can be stored in the freezer for a long time.
Ingredients:
- water - 1.5 liters;
- salt - 7 tbsp. spoons;
- fat - 2 kg;
- garlic - 1 head;
- peppercorns - 1 tbsp. a spoon;
- seasoning for fat;
- bay leaf - 4 pcs.
Cooking
- Boil water with spices, boil the brine for 7 minutes and cool.
- Lard, cut into pieces, is placed in a saucepan, poured with brine and garlic cloves are added.
- A plate is placed on top, put oppression and left in the room for a day.
- After that, they clean it for a couple of days in the cold.
- Then the pieces are removed, dried, rubbed with spices and the delicious salted lard is stored in the freezer.
How to pickle lard with garlic?
Homemade salted bacon with garlic is a great addition to fragrant borscht and other dishes. It comes out incredibly appetizing and spicy. When salting, lard can be rubbed with garlic, or you can stuff it. To do this, the slices are cut into pieces and inserted into cuts made with a sharp knife in the product.
Ingredients:
- Salo;
- coarse salt;
- garlic;
- a mixture of peppers;
- Bay leaf.
Cooking
- Salo is cut into pieces 10 cm wide and about 2.5 cm thick and rubbed with a mixture of salt, pepper and garlic.
- Salt is poured at the bottom of the container with a layer 5 mm thick, lard is laid.
- All gaps are covered with salt, a new layer is laid and also sprinkled with salt.
- A plate is placed on top and a load is placed.
- After a day, the load is removed, the fat is mixed and cleaned in the cold for 5 days.
- After that, the fat is removed, rubbed with a mixture of pepper and garlic, placed in bags and sent to the freezer.
It is very convenient to cook. The main condition is that the product must be cut into pieces of such a size that it is convenient to put them in a container and remove them from it. You also need to pay attention to the fact that the jar cannot be tightly closed with a lid, there must be air access to the product.
Ingredients:
- water - 1 liter;
- salt - 8 tbsp. spoons;
- fat - 1 kg;
- garlic cloves - 6 pcs.;
- bay leaf - 5 pcs.;
- allspice and black peas - 6 pcs.
Cooking
- Pour water into the pan, add salt, stir and place on the stove.
- After boiling, the fire is turned off and cooled to 40 degrees.
- Garlic cloves are cut into plates and inserted into cuts made in pieces of lard.
- The product is placed in a jar interspersed with bay leaves and pepper.
- Pour the fat with cooled brine, cover the jar and leave it for 2 days in a dark place, and then put it in the cold for another 2 days.
- Salo is taken out, blotted with paper towels, wrapped in foil and sent to the freezer.
How to salt lard for smoking?
Salo is such a versatile product that it is salted, smoked, and fried. How to pickle lard for further smoking, so that the product turns out to be appetizing, now you will find out. The good news is that this is done very quickly and simply. And in order for the product to be salted evenly, the package needs to be turned over periodically.
Ingredients:
- fat - 2 kg;
- garlic - 2 heads;
- salt.
Cooking
- Salo is cut into pieces of medium size, cuts are made in them and garlic is inserted.
- Sprinkle the top with salt.
- Put the fat in a bag in layers with the skin down and sprinkle with salt.
- The package is closed and salted fat is left for 3 days at room temperature.
How to pickle bacon in onion peel?
If you are looking for information on how to quickly pickle lard, this recipe is for you. Snack, salty onion peel comes out appetizing, and has a nice brown tint. It looks like smoked product. And if you want it to be drier, then immediately after it has been removed from the water, the fat can be placed under oppression.
Ingredients:
- lard with a meat layer - 1 kg;
- water - 1 liter;
- salt - 1 cup;
- onion peel from 10 onions;
- garlic - 6 cloves;
- bay leaf - 4 pcs.;
- allspice - 6 pcs.
Cooking
- Pour salt into the water and bring to a boil.
- Add the onion peel and boil for 5 minutes.
- Fat is lowered into the brine, the fire is reduced and boiled for 10 minutes.
- The fire is turned off and the fat is left in the brine for another 15 minutes, and then it is removed and dried.
- Finely chop the garlic, break the bay leaves, and crush the pepper.
- Salty is rubbed with spices.
How to pickle lard in a dry way?
If you don’t know how to quickly and tasty pickle lard, this recipe is for you. It describes the best option for preparing this product, which does not require much time. If you pickle the fat in the morning, then in the evening it will be ready for use. The amount of spices can be varied depending on personal preference.
Ingredients:
- fat on the skin 3 cm thick - 300 g;
- salt - ¼ cup;
- garlic - 4 cloves;
- a mixture of peppers - 1 teaspoon;
- cumin seeds - 1 teaspoon.
Cooking
- Mix chopped garlic, salt and spices.
- Salo is rubbed with the resulting mixture, wrapped in foil and washed with your hands.
- For 8 hours, the fat is left in the room, and then for 2 hours it is removed in the cold.
How to pickle lard in Ukrainian?
Salty favorite snack. A huge plus is the speed of preparation. After the product has been infused at room temperature, it is placed in a bag and removed for a couple of hours in the freezer. And after that it can be cut into thin slices and served.
Ingredients:
- fat - 1 kg;
- garlic - 1 head;
- black and allspice peas;
- salt - 1 cup;
- spices.
Cooking
- Fat is cut into large pieces, rolled in salt, cuts are made and garlic plates are inserted.
- Rub the pieces with pepper and chopped bay leaf.
- Spread the blanks on a large dish, cover with a film and leave for 2 days.
How to pickle lard with a layer?
You will learn how to deliciously pickle lard with a layer so that it comes out juicy and tasty from the recipe below. Its peculiarity is that the fat is boiled in plastic bags. Therefore, it is important that they are dense and not torn during cooking. With this method of processing, the product comes out especially tasty.
Ingredients:
- lard with a layer - 2 kg;
- garlic - 7 cloves;
- salt - 100 g;
- crushed bay leaf - 4 pcs.;
- mayonnaise - 1.5 tbsp. spoons;
- black pepper, dried dill, cloves.
Cooking
- The lard is washed, dried and cut into pieces up to 7 cm wide.
- In each of them, cuts are made and pieces of garlic are inserted into them.
- Spices, salt are mixed with mayonnaise and lard is greased from all sides.
- Each piece is placed in a bag and tied.
- Immerse the bags in a pot of water and after boiling over low heat, cook for 1.5 hours.
- After that, the packages are removed for 2 days in the cold.
This recipe for salted lard comes in handy when you need to cook it in the shortest possible time. Just half an hour and the product will be ready for use. But it is better if it is thoroughly cooled immediately before serving. The recipe indicates the minimum amount of spices, you can add others if you wish.
The price of salted and fresh fat has a huge difference, and it is many times higher than the cost of a pack of salt.
Yes, yes, because it is salt that is the main ingredient, and spices are already a matter of taste, and they will always be found in any kitchen.
Let's save and salt the fat ourselves!
It's so simple and there are so many wonderful recipes!
Salt fat at home - general principles
The taste and quality of salted lard directly depend on the product. It is better not to use too thick or too thin lard. But layers and pieces of meat are welcome! With them it turns out not only beautiful, but also amazingly tasty.
What methods of salting exist:
in brine;
Hot.
The fastest way to cook lard. And after an hour it can be eaten, but often left to cool completely in the broth. Cold wet and dry salting requires an average of 4-5 days. But the smaller and thinner the pieces, the faster.
Salt is suitable only large. You can use the sea. From spices in lard, pepper, caraway seeds, bay leaves are most often put. And, of course, garlic. Ready bacon can be stored in the refrigerator or freezer, and so that it does not lose its taste and aroma, it must be sealed. It is better to take one piece at a time, so that it is more convenient to use and get the right amount at once.
Recipe 1: How to salt lard at home in a dry way
An easy way to salt lard at home. It does not require a lot of time and especially attention. Before use, you will only need to peel off the layer of salt with a knife. Can be washed and dried.
Ingredients
About a kilogram of fat;
Black pepper;
1 kg of salt.
You can use any seasonings or special mixtures of spices for salting.
Cooking
1. Prepare the fat. We clean the skin, rinse, wipe dry. Cut into equal pieces. The size does not matter, you can salt in one layer. But it’s more convenient to immediately cut into rectangles “once”.
2. Mix coarse salt with pepper and other spices, roll the pieces of lard on all sides, including sprinkle the skin.
3. At the bottom of the pan, pour a layer of salt with half a centimeter.
4. Lay out the pieces of fat, not very tight to each other, leave small gaps. Sprinkle with salt and spices, you can add a couple of bay leaves.
5. We spread the second soy fat, pour the rest of the salt on top, cover and keep warm for a day. Then we send it to the refrigerator for another 5 days. Maybe in a nice basement.
6. Ready fat is well preserved in a cold place. But you can pack it tightly and put it in the freezer, thereby extending the shelf life several times.
Recipe 2: How to salt lard at home in brine (brine)
A quick and easy way that many housewives salt lard at home. It is advisable to take for brine sea salt, but you can also use the usual coarse grinding. Especially tasty according to this recipe is lard with layers.
Ingredients
800 grams of water;
A kilogram of fat;
1 glass of sea or ordinary salt;
3 cloves of garlic;
2 leaves of laurel;
Peppercorns, you can and other seasonings.
Cooking
1. Cut the washed and dried bacon into pieces of 4-5 centimeters.
2. Dissolve the salt, mix vigorously. Grains should not remain. We throw spices, chopped cloves of garlic.
3. Put the pieces of lard in a jar, fill with brine. We stand in the refrigerator for a day and you can take the first sample. If the pieces are cut larger, then you will have to wait longer.
Recipe 3: How to salt lard at home with garlic and pepper
Salo is salted at home in different ways, but most often the product is richly flavored with pepper and garlic, as they perfectly emphasize its taste. In the villages, they use boxes and barrels for cooking, but we will make it easier.
Ingredients
Black pepper.
Cooking
1. Cut the fat into random pieces, wash it first and wipe it with towels.
2. Peel the garlic. Any quantity. Cut the teeth lengthwise into four parts.
3. We make cuts in the fat with a knife and stuff with garlic.
4. Mix salt with black pepper and rub the pieces. We do not regret salt.
5. We put the stuffed pieces in a bag and pour more salt on top, let there be more.
6. Now we put the package in a bowl or pan, keep it warm for one day, and then five more in the refrigerator. That's all!
Recipe 4: How to salt lard at home with onion peel
A method of hot salting lard, which allows not only to quickly obtain the product, but also makes it very beautiful. And if you add liquid smoke, you get a fairy tale in general. We take the husk from onions.
Ingredients
Fat 1.5 kg;
Salt 7 spoons;
Water liter;
2 presses of husks;
Garlic and pepper.
Cooking
1. Rinse the husk, put it in a saucepan, add fire and put it on the stove. Use some old saucepan, as it will stain inside.
2. We cut the fat into pieces with a side of 5 cm, the length can be made longer.
3. We throw salt into the pan. And as soon as the broth boils for a minute, add pieces of lard. You can pour 3 tablespoons of liquid smoke. Cook for 15-20 minutes. The thicker it is, the more time.
4. Remove from heat and leave for 12 hours.
5. Take out the pieces, rub with chopped garlic and pepper. You can use red, black or a mixture.
6. We wrap each piece with cling film or foil and put it in the freezer. But you can eat right away, just in the chamber it lies perfectly for several months and does not lose its taste at all.
Recipe 5: How to salt lard at home with hot brine
According to this recipe, the brisket is very tasty, on which a large number of meat layers are concentrated. It takes about four days to cook, then the lard is stored in the freezer.
Ingredients
0.8 kg of fat;
7 tablespoons of salt;
Litere of water;
5 peppercorns;
2 cloves;
A little garlic.
To rub the pieces, you will need pepper, garlic, you can take horseradish and any seasonings. We select at our discretion. But you can not rub anything at all.
Cooking
1. Cut the fat into 3-4 pieces. Wash, dry.
2. Cook the brine with the spices listed in the recipe. You can remove or add something. Make to your taste, but do not change the amount of salt. Let the brine boil for two minutes.
3. Pour lard with boiling water, put a plate on top so that it does not float up, and leave it to cool completely at room temperature.
4. Then we put it in the refrigerator for three days. To prevent the aroma from spreading to other products, you can cover or stretch cling film.
5. We take out the pieces, wipe them from the brine with paper towels. You can simply dry it on the table, laying it out on paper.
6. Then we rub with chopped garlic with spices, wrap it in foil and put it in the freezer for storage.
Recipe 6: How to salt lard at home for smoking
Smoked lard is insanely delicious. But before the procedure, it is very important to properly prepare the product, namely salt.
Ingredients
1.5 kg of fat;
200 grams of salt;
2 bay leaves;
ground pepper;
3 cloves of garlic;
1 tsp dry mustard.
Cooking
1. We count the garlic, cut into pieces.
2. Rub the fat with salt and pepper, transfer to a container. Cover with garlic cloves, pour all the salt on top.
3. We throw a bay leaf, pour mustard.
4. Fill with boiling water. The water should just cover the bacon.
5. Leave to cool, then send for three days in the refrigerator. Salo, salted according to this recipe, can not only be smoked, but also eaten salted.
Recipe 7: How to salt lard at home with sugar
This is a Belarusian recipe, according to which you can pickle absolutely any bacon. Tasty pieces are obtained with layers and without them.
Ingredients
3 tablespoons of salt;
0.7 kg of fat;
0.5 tablespoons of cumin seeds;
1 spoon of sugar;
0.5 tsp cardamom;
1 leaf of laurel;
head of garlic
Pepper to taste.
Cooking
1. Pass the peeled garlic cloves through the press.
2. We wash the pieces of bacon, cut into long, but not wide sticks. It is enough to leave a width of 2-3 centimeters.
3. Wipe the pieces with chopped garlic.
4. We combine all the spices together, add a bay leaf there, which needs to be finely broken.
5. After the garlic, wipe the pieces with the prepared seasoning, put them in a glass container and put them in a cool place.
6. Every day we turn the pieces to the other side. Only 4 times for the bars to lie on each side and on the fifth day you can take a sample!
Don't be afraid to oversalt the fat! This is a unique product that absorbs just the right amount of salt. And extra spices from the surface of the pieces can always be cleaned or washed off.
For dry salting, it is better not to use the peritoneum. It turns out tough, the snack will be difficult to chew. The peritoneum is better friends with brines and cooking. For dry recipes, the sides of the carcass and the back are ideal.
It is better to rub with garlic already prepared and intended for consumption fat. During storage and especially freezing, the aroma is lost, and the taste becomes less pronounced.
To make the fat more tender, you can soak the pieces in water for 10-12 hours before salting. You can add a couple of tablespoons of sugar to the water, it will only make the taste of the product better.
To beautifully, neatly and thinly cut the fat, you need to hold it in the freezer. It will not harden to the end and will be easy to succumb to the knife.
At the finished fat, the meat layers darken. If they remain pink, then you need to wait a little longer. If there is little salt on the pieces, then you can always add more. But it is better to make the brine immediately concentrated.
Salo is a favorite snack not only for Ukrainians, but also for residents of other countries. Since you can salt the fat with several various variations, consider how to do this, taking into account all the rules at home. It comes out pretty tasty and fast!
How to pickle lard - product choice
Salting fat at home involves choosing the right product. Next, we will offer you recipes to quickly and tasty implement your plans.
1. To end up with a soft snack, the fat should be about 4-6 cm in thickness. If the product is hard and thick, it is most likely old.
2. High-quality raw materials are pigmented with a delicate pinkish color, but can also be whitish. Discard a piece of a yellowish tint, this indicates staleness or non-compliance with the conditions of preservation.
3. If it is possible to cut the product before salting it, do it. Assess the smell from all sides. Neither inside nor outside should be specific notes.
4. The skin is light brown in color, it is well cut with a knife, it does not have bristles. If the skin is easily separated from the pulp, you have a top quality product.
The best recipes for salting lard
When deciding how to pickle lard at home, we advise you to take a closer look at the best variations in order to make a tasty and quick appetizer.
No. 1. Salo salted with garlic - a classic
- fat - 1 kg.
- garlic cloves - 7 pcs.
- ground black pepper - 25 gr.
- salt - 0.25 kg.
Before you salt the lard with garlic, do not forget to prepare the components at home. Everything is quite simple, but delicious.
1. Chop the bacon into sticks, the width of which does not exceed 5 cm. Cut them across, later garlic slices will be placed in these holes.
2. Prepare a bowl filled with salt. Enter the pepper and stir. Send the prepared bars inside, rub them very carefully.
3. Chop the garlic cloves into plates, insert into the holes. Prepare a container, place the workpiece in it and send it to the cold. You will have to wait 3-4 days, after this period the snack will be ready.
No. 2. Dry salting in a jar
- laurel - 8 pcs.
- fat - 1 kg.
- salt - 550-600 gr.
We tell you how to pickle lard using this method. At home, it will take you three days. Delicious and fast!
1. Prepare the product by washing and drying it. Chop into rectangular pieces about 4 cm wide.
2. Wash, sterilize and dry the container. In a separate bowl, combine the broken bay leaves and salt. Stir, rub the fat with this mixture.
3. Send it in a glass container. Press well so that the slices fit snugly. Sprinkle with the remaining salt and seal with capron. Keep refrigerated for 3 days.
So we figured out how to salt the lard. But you can also make it in brine at home. It turns out delicious, you will find the recipes below.
No. 3. Salting fat in hot brine
- water - 1 l.
- laurel - 3 pcs.
- salt - 110 gr.
- onion peel - 1 zhmenya
- garlic cloves - 6 pcs.
- chilli-pepper - 0.5 pcs.
- peppercorns - 14 pcs.
- fat - 1 kg.
Salting fat is often carried out in a hot way. At home, it is easier than ever to implement your plan.
1. Prepare the product for further actions. It is washed, dried, chopped into sticks 10-15 cm long and about 5 cm wide.
2. Before salting the fat according to this recipe, a solution is made at home. Thanks to him, the snack turns out tasty and fast. So, mix water with all the ingredients (except lard), boil for a couple of minutes.
3. Send the pieces to the boiling liquid, boil for 10 minutes. Turn off the burner, do not cover the dishes, let the mixture cool down. Then cover and refrigerate.
4. After 24 hours, remove the pieces, rub with chopped garlic and your favorite spices. Wrap with gauze and place in a bag. Keep cold for another day.
No. 4. Salting fat in a quick way
- salt - 0.4 kg.
- fat - 1 kg.
- freshly ground black pepper - 2 gr.
- garlic cloves - 8 pcs.
Since you can salt lard not only in brine, consider the recipe on hastily. Homemade appetizers are also very tasty.
1. Prepare lard according to standard technology. In parallel, chop the garlic cloves into slices. Chop the lard into cubes, cut evenly.
2. Mix together pepper and salt, rub each piece thoroughly. Insert the garlic slices into the holes. Send blanks in glass containers. Sprinkle with pepper and salt.
3. The jar with the contents should be placed in a container of water. Sterilize it in boiling water for at least 40 minutes. Such a snack is consumed in the near future. Salo spoils quickly.
No. 5. Salo in cold brine
- fat - 1.8 kg.
- garlic cloves - 8-10 pcs.
- water - 1.2 l.
- laurel - 4 pcs.
- salt - 0.25 kg.
- seasonings, bell pepper
How to salt lard with this method? Everything at home is very tasty and fast!
1. Rinse the lard, chop into bars about 4-6 cm. Take a container for cooking, add salt and water. Send to boil. Remove and wait to cool.
2. Puree the garlic cloves and grate the lard. Send it in a glass container. Do not stuff too much to avoid spoilage and mold. Spread laurel leaves and peas between layers.
3. Enter the brine to the shoulders of the container, cover with a lid so that there is air access. Leave the workpiece in the room for 3 days, then move it to the cold for 5 days.
4. The recipe for salting lard in brine is quite simple at home. After the specified period, take it out and dry it. Rub with spices.
5. The prepared snack should be wrapped with parchment and placed in the freezer. You can taste the next day.
No. 6. Salted lard in onion skins
- granulated sugar - 40 gr.
- filtered water - 1 l.
- onion peel - 2 squeezes
- salt - 0.2 kg.
- laurel - 3 pcs.
- garlic cloves - 5 pcs.
- fat - 1 kg.
- peas - 7 pcs.
- spices - to your taste
Consider how to pickle lard in onion skins. At home, a snack is tasty and quick.
1. Place the husk, salt, sugar and laurel in a fireproof container. Pour in water and wait for it to boil. Place lard in the decoction and set oppression. Boil the liquid again and simmer on a lazy fire for a third of an hour.
2. After cooling, the workpiece should be removed in the cold and wait 10-12 hours. Then take out the fat and remove all moisture. Mince garlic and mix with seasonings. Rub the workpiece thoroughly.
3. Wrap with foil, place in the freezer. Now you know how to pickle lard with garlic and husks. Serve appetizer at home with mustard.
Salting fat does not involve complex manipulations. It can be cooked different ways. Try to try them all over time. Please the household with unusual solutions for preparing snacks.
