How to make delicious bacon at home. This method will require. What fat is suitable

Fragrant homemade lard, who will refuse such a temptation? A slice of tender bacon with a crust of black bread and garlic is the perfect snack.

Salting lard at home is quite simple, and each housewife has her own recipe, proven by generations. But there are only 3 ways to home-salt lard:

dry salting, salting in brine (without cooking) and boiled-salted bacon, and everything else is just their options.

All recipes are worth checking out. Salo turns out tender, fragrant and very tasty! It just melts in your mouth!

Salting secrets

The main choice of the right fat: first of all, it should be fresh, without the characteristic smell of a boar (this smell cannot be masked by any spices), the smell should be subtle sweetish milky,
The lard should be milky white (without yellow hues), it can be slightly pinkish, properly scorched (preferably with straw).
For dry salting, you need to take pieces of fat - side layers from the back, for hot salting - peritoneum
The size of the pieces of bacon for salting affects the cooking time, take pieces of 100-150 grams, large pieces will remain insipid.
Salo takes as much salt as needed.
Salted lard cuts thinner and easier if it's fresh from the refrigerator.

Salt lard in a dry way with garlic and pepper

For dry salting, it is better to take lard from the side layers or from the back. Salo is very tasty and tender.

Products:

600 g pork fat
4 table. spoons of salt
8 garlic cloves
1 teaspoon teaspoon ground pepper mixture
1 teaspoon coriander spoon
1 teaspoon teaspoon ground black pepper

Cooking:

This recipe for salting lard is very simple, without cooking, you just need to grate the lard with spices.

We take a piece of lard - it can be lard with or without a meat layer. Large pieces of bacon cut into 150 grams.

Preparing the spice mix:

Peel the garlic and pass through a crusher into a cup.

Pour in the same spices - coriander, ground black pepper and a mixture of peppers.

Mix everything.

Grate a piece of lard with this mixture of spices on all sides. Now you need to wrap it with cling film or foil, you can just put it in a clean plastic bag. Hold at room temperature for 5-6 hours to soak, and refrigerate for 2 days.

After 2 days, the fat will be ready, you can eat it.

Cut into pieces and with black bread ... mmm ... yummy!

Lard salted in such a dry way can be stored in the refrigerator for about a month, then the taste is not the same.

Salting bacon in brine without cooking (step by step photo recipe)

This recipe for salting without cooking lard, But the brine must be boiled, and then we salt the lard in it.

Products:

1.2 kg fat from the back
1 liter of water
4 tbsp. heaping spoons of rock salt
1 table. a spoonful of dill seeds
10-15 pcs. black peppercorns
4-5 pcs. bay leaf
5 pieces. allspice
Spices
Garlic

Cooking:

Let's prepare the brine first:

Pour 1 liter of water into a saucepan and add

And spices.

Boil the brine, let it boil for 2-3 minutes and turn off

Let him cool down.

While the brine is cooling, it is necessary to prepare the fat.

Cut the garlic into chunks

Cut the salo into small pieces 5 X 5 cm and stuff it with chopped garlic on all sides.

Pour cold brine along with lard seasonings.

The brine should completely cover it.

Cover the pan with a lid and put the pan with bacon in the refrigerator for 3-4 days.

After 3-4 days, the fat is ready. You need to take it out of the brine, dry it and store it in the refrigerator.

Be sure to cut into thin slices and with black Borodino bread, amazingly delicious!

Enjoy your meal!

Salo in onion skins in a slow cooker, harvesting for the winter

For this recipe, it is good to take undercuts - lard with layers of meat or brisket. It is prepared very simply, you can store it in the freezer for up to 1 year, although it is unlikely that it will live there for so long, it is very tasty!

You can cook it both in a slow cooker and in a regular pan on the stove.

Products:

1.5 kg fat
150 g salt (grinding No. 1)
1.2 liters of water
Pepper (mixture of peppers), bay leaf garlic
onion peel

Cooking:

Wash salo in cold water.

Wash onion skins in warm (but not hot!) water.

We spread half of the onion peel on the bottom of the multicooker

Put pieces of lard on top, pour spices on it

Fall asleep with salt

Lay a thick layer of onion peel on top and fill with water.

There should be enough water, if not enough, add another 100 ml.

We put a bowl with bacon and onion peel in a slow cooker. We close the lid, turn on the "Cooking" mode, wait until the water boils. After the water boils, cook for 20 minutes.

Then turn off the multicooker. DO NOT OPEN THE LID until it has completely cooled down!

When everything has cooled down, remove the bowl of the multi-cooker, cover with a lid and refrigerate for 1-2 days. During this time, everything will be infused.

After a day or two, we take out the lard from the brine, discard the onion peel, peel the lard from it, dry it with paper towels and rub with spices.

Spices to your taste. Here is one of the options: a mixture of peppers (ground) - you can grind at home yourself, you can buy ready-made. Ground lavrushka and a lot of garlic. You can just rub it with garlic.

Garlic must be passed through a crusher.

Sprinkle the salo on all sides with a mixture of peppers, bay leaf powder. If you like spicy bacon, then at this stage you can sprinkle it with hot chili peppers.

Rub the garlic cloves on all sides.

We wrap the fat, rubbed with spices in parchment or foil (whatever you have on hand).

We put it in a plastic bag and send it to the freezer for the night.

In the morning we take the fat out of the freezer, let it lie down at room temperature for 10-15 minutes and cut into thin slices.

Everything, lard in onion peel is ready! Serve it with borscht, make delicious sandwiches with it, or just as a snack. Unforgettable delicious!

This fat can be prepared more and stored all winter in the freezer and you will always have a great snack for the arrival of unexpected guests!

Salted salo with garlic and salt (cold method)

Products:

pork fat
Garlic - 1 large head

Cooking

It is desirable to take lard with layers of meat, it must be cleaned, scraped with a knife from all sides.

Cut into pieces about 5 by 5 cm long. You can cut into 10 cm pieces and cut in half to the skin.

Stuff each piece of lard with garlic, making cuts and inserting garlic plates into them

Sprinkle each piece generously with salt. Salo will take as much salt as needed

In them, the containers in which the fat will be salted, pour a little salt. Put the pieces of lard in it tightly and sprinkle with salt on top

Close the lid and refrigerate for 5-7 days.

After a week, we take out the fat, clean it from salt. If lard is with a meat layer, then the meat will definitely give juice

We put all the pieces in a plastic bag and put in the freezer for a day.

Now you can eat it. Take out a piece, cut and serve. This fat keeps well in the freezer.

Enjoy your meal!

Salo boiled-salted in a package (video recipe)

The easiest recipe for salting lard with salt - classic

This recipe for salting bacon is the easiest. Of course, spices give a unique taste and aroma to salo. But if you don’t like spices or you don’t have them on hand, then you can practically just pickle the lard with salt

Products:

Pork fat (from the back)

Cooking.

Scrap the lard, cut off the meat, but it is better to take lard without meat layers. Because lard and meat have different densities, and with such a dry salting method, the meat will always be oversalted.

Cut the bacon into pieces 10-15 cm. Grate generously with salt - as much as it takes.

Sprinkle a small layer of salt on the bottom of the container

Put on it pieces of lard, grated with salt. Sprinkle more salt on top. Close the lid and send to a cold place - cellar or refrigerator for 7 days.

After a week, we take out the fat, clean it well with a knife from salt. In principle, the fat is already ready, you just need to cool it in the freezer for 8-12 hours.

But if you rub it with garlic before this, it will be even more flavorful.

Finely chop the garlic or pass through a press and rub it generously on all sides with fat.

Put the pieces of bacon in a bag and send it to the freezer.

Chilled lard tastes better and cuts better.

In the morning we take out a piece and thinly cut the salsa with garlic ... and on bread. Delicious!

Salt bacon in a jar in marinade (video recipe)

More meat recipes:

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In ancient times, boiled lard was considered the food of the poor, but now this product can be found even on the menu of expensive restaurants, its taste can be so exquisite when properly prepared. Boiled lard cooked in various ways is very tasty: in a jar, in a bag, with onion peel and spices.

Boiled lard - the most delicious recipe

According to this recipe, even very thin lard without meat layers can be deliciously prepared, just in this case, you will need one more additional ingredient - chicken breast. You can use absolutely any spices for the dish, focusing on the preferences of your family.

Grocery list:

2000 g of thin lard without meat layers;
400 g chicken breast without skin;
100 g carrots;
garlic, salt and spices to taste.

Recipe for cooking boiled lard step by step:

Divide a piece of bacon into plates that will be convenient to roll into a roll. Each resulting piece is well appeased with salt, spices, spread thin slices of garlic and carrot circles on top.
If the lard is without a meat layer, put the plates cut from the chicken breast on top, which is also salted.
Roll the lard plates into rolls, tie tightly with threads and boil in boiling water over low heat for about one and a half to two hours. To preserve meat and tallow juices, you can send the roll into boiling water, after hiding it in a food bag.

In onion skins

Salo boiled in onion peel is not only tasty, but also very beautiful, thanks to its golden hue. But so that the decoction used does not spoil your favorite pan, you should choose a dish that is easy to clean.

The proportions of all the necessary products for the preparation of delicious bacon:

800 g of lard with a meat layer;
1500 ml filtered water;
15-20 g of onion peel (from about 7-8 medium onions);
225 g of salt;
25-30 g of garlic;
5 medium bay leaves;
5 peas of allspice;
3 g of a mixture of peppers.

Sequence of actions:

Bring the saline solution to a boil. Thoroughly wash the onion peel, dip it into boiling water and boil for 5-7 minutes.
Cut a piece of bacon into three or four equal parts and put it into a pan with boiling husks. Boil for 10 minutes after boiling, and then soak for another quarter of an hour in brine, turning off the stove. Fat from the back, sides and abdomen is perfect for boiling, as it is softer, more tender and more pliable.
Remove the fat from the pan and cool under pressure. Grind the garlic into a small cube, break the bay leaves, crush the allspice peas with the back of the knife.
Mix all prepared spices. Make cuts in the pieces of bacon and generously rub them with spices so that they get into the slots. Wrap each piece in foil and place in the freezer. Serve the salo by cutting it into thin slices.

Cooking technology in a bag

Since the heat treatment of the product with this method of boiling occurs without access to water, its juices remain in the fat, and the spices give their flavor to the dish in full. Depending on the thickness of the piece, the cooking time can take up to 4 hours, but the active actions of the hostess are kept to a minimum.

What is required during the cooking process:

400-500 g of fat;
30 g of garlic;
a mixture of peppers and salt or ready-made seasoning for lard;
3-4 bay leaves;
two or three plastic bags or a baking sleeve.

How to cook lard in a bag:

Lard is best taken in one piece, which must be washed well and dried with paper towels.
Prepare a spicy rub for fat. To do this, push the garlic cloves through a press, combine with salt and powdered spices.
With the resulting wiping, thoroughly spread a piece of lard on all sides. Additionally, you can make punctures in the fat in several places and stuff them with spices.
Put bay leaves in the bag, put lard on them, sprinkle with the remaining spices on top and tie it tightly. In order to prevent water from getting into the bag with bacon, several layers should be used, which should be placed in a baking sleeve.
Pour water into a sufficiently large saucepan, put the fat in a bag into it so that it does not touch the bottom, and put on fire. After boiling water, cook the fat for 1.5-2 hours. Then remove from the stove and leave in water until completely cooled.

Boiled lard with garlic

Garlic and lard are a classic combination found in many dishes.

For this snack option, you need to take:

500 g of fat with a meat layer;
1000 ml of drinking water;
100 ml of table vinegar;
30 g of salt;
3 bay leaves;
8 peas of allspice;
3 g black ground pepper.

Separately, prepare the garlic dressing from:

30 g of garlic;
30 g black ground pepper;
30 g of fine table salt.

Progress:

Add spices, salt and vinegar to a bowl of water. Put on fire to boil. Divide the fat shmat into three or four identical pieces, which are boiled for 45 minutes in a boiling marinade.
Remove the finished fat from the brine and cool completely. Mix the crushed garlic with salt and pepper. Coat the cooled pieces with the resulting dressing, wrap them with cling film and put in the refrigerator. The next day, the product is absolutely ready for use.

In a multicooker with spices

Boiled lard in a slow cooker, due to the peculiarities of heat treatment, turns out to be incredibly tender. The final product can hardly be called boiled, it is rather stewed lard.

Of course, spices can be purchased in a ready-made mixture or assembled independently:

500 g undercut or lard from the barrel;
70 ml brandy;
10 g of garlic;
20 g of salt;
5 g of a mixture of peppers;
5 g paprika;
5 g dried tomatoes;
4 leaves of black currant;
4 sprigs of parsley;
3 sprigs of cumin (coriander or fennel).

Process sequence:

Grate a piece of bacon with a mixture of peppers, salt, paprika and dried tomatoes. Put in a multicooker bowl and put in a cool place for at least an hour.
Next, return the multi-pan to its rightful place, pour cognac over the lard, sprinkle with chopped spicy herbs (currant, parsley, cumin). Close the lid tightly and cook for 40 minutes in the “Pilaf” or “Baking” mode.
Grate the finished and already completely cooled fat on all sides with chopped garlic.

Salo boiled in soy sauce

This recipe is also called Japanese Salo. Whether this dish was born in Japan or is it already the delights of our hostesses, but lovers of unusual combinations will like this appetizer.

For lard in soy sauce, you need to prepare:

500 g of fat;
20 ml of regular soy sauce;
120 ml dark soy sauce;
60-80 ml of rice wine;
50 g of sugar;
500 ml of water for soy marinade;
30 ml of vegetable oil;
30 g of ginger root;
10 g green onion feathers.

Cooking method:

In a sufficient amount of water, boil a piece of fat first, dropping it for five minutes in boiling water. Then take out and cut into pieces three by five centimeters.
Fry finely chopped green onions with chopped ginger in a small amount of vegetable oil so that the spices give it their flavor. Then pour in water, rice wine, soy sauces and add sugar. Mix well and bring to a boil.
Put small pieces of bacon into the boiling soy marinade and cook them first for five minutes over high heat, and then for another 2-2.5 hours at a minimum.

Boiled brisket with meat layers

Pork belly is perceived by most housewives only as a frying product. But if you choose the right product and boil it with spices, you get a dish that is in no way inferior to expensive meat delicacies and, of course, much healthier than purchased sausages.

Brisket is ideal for boiling, in which the amount of fat and meat layers is the same or approximately equal.

For boiled brisket at home, you need to take:

800 g pork belly with meat layers;
2000 ml of water;
150 g of salt;
2-3 bay leaves;
3-5 black peppercorns;
2-3 peas of allspice.

Additionally, you will need spices for coating an already boiled product:

25-35 g of garlic passed through a garlic press;
5 g black ground pepper;
5 g red ground pepper;
5 g dry adjika or spices to taste.

Action algorithm:

Boil water with salt and spices. Dip the brisket in it and boil for 40-45 minutes. Then turn off the fire, and leave the brisket to cool in a saucepan along with water.
Remove the cooled brisket from the brine, pat dry with a paper towel and coat with a mixture of spices and minced garlic, place in a container that closes tightly and leave in the refrigerator overnight or at least for a couple of hours.

Method of cooking in a jar in the oven

Boiled bacon cooked in a jar in the oven is very tender. Even the taste and aroma of garlic after being in the oven becomes more tender, not so hot and vigorous.

For this method you will need:

1000 g of bacon with a meat slot;
30 g of salt;
5 g black ground pepper;
3-4 bay leaves;
30 g of garlic.

Cooking:

Grind the garlic with a press or the smallest grater, tear the bay leaves into small pieces. Mix all spices with salt.
Cut the fat into small pieces with sides of 3-4 cm, roll each of them in the prepared spice mixture, shaking off the excess, and put in a dry, clean glass jar. The container does not need to be filled to the top, at least 3 cm should remain to the neck.
Put a jar of lard in a cold oven, covered with an iron or glass lid. Cook on medium heat for about 40-60 minutes. Then wait until the oven and fat in it cool down completely, and you can start tasting.

Many housewives sooner or later think about how to salt lard at home, because lard prepared by oneself is a wonderful hearty snack and a very healthy product. In addition, the cost of self-prepared lard is several times cheaper than the price of ready-made salted lard. Salo contains fats valuable for the body, arachidonic acid, as well as vitamins A, D and E, due to which the inclusion of this product in the diet has a positive effect on health. Of course, fat should not be abused, but eating 10-30 g of fat per day is very useful. If you do not know how to salt lard at home, tips and recipes from "Culinary Eden" will come to your aid.

When choosing fresh lard, remember that a good product should have a uniform white color with a pinkish tint, a fresh smell and a dense, elastic texture. To check the quality of the fat, use a sharp knife - a quality product will be easily pierced with little resistance. It is better to refuse to buy too soft fat with a yellow or gray tint. The thickness of the lard should be between 3 and 6 cm - thicker lard can be old and tough. The skin of the lard should be thin and have a yellowish or pinkish color along with the absence of bristles. You should not buy boar or wild boar lard, otherwise the resulting lard can be tough and smell bad at the same time. As you can see, it is worthwhile to approach the choice of fat with all care, since even the most competent salting will not save a bad product.

Before cooking the lard, rinse it under cold running water, scrape the skin with a knife and dry thoroughly with paper towels. In the event that you still got thick fat, it should be cut into thin layers, otherwise it will not salt. For salting, it is best to cut the lard into medium pieces about 3-5 cm wide.

Salo can be salted in three ways - dry, wet and hot (boiling). The dry salting method is the simplest and fastest - in this case, the fat is rubbed with salt and spices with the addition of garlic and put in the refrigerator for a period of 3 to 5 days. With wet and hot methods, the product is cooked in brine (in the first case, it is poured with brine, in the second case, it is boiled in brine) - these methods are more laborious, but cooked lard has a very long shelf life (up to 1 year). For better salting of fat, oppression can be used. Also, do not be afraid to sprinkle the fat with a lot of salt - the product will absorb exactly as much salt as required.

Traditional spices and additives used in salting lard are garlic, ground black pepper, black peppercorns, allspice, bay leaf, cloves, cumin seeds, coriander, paprika, fenugreek, marjoram and suneli hops. Ready fat must be stored in a refrigerator or freezer in an airtight package or container so that it does not lose its taste.

Dry salting

Ingredients:
2 kg fat,
150 g salt
1 head of garlic
ground black pepper to taste.

Cooking:
Cut the fat into slices about 4-5 cm wide and make transverse cuts on it with a knife. Pour the salt into a bowl and rub the salt over the lard thoroughly on all sides. Sprinkle with black pepper and place chopped garlic in the cuts. Put the fat in a plastic bag or enameled bowl and refrigerate. Salo will be ready in 3-4 days. After that, it is necessary to clean off excess salt and pepper from the fat, place in a bag or wrap with parchment paper and store in the freezer.

Wet salting of lard in brine

Ingredients:
800 g pork fat,
3 liters of water
6-7 peas of allspice,
1 tablespoon black peppercorns,
6 garlic cloves,
4 heaping tablespoons of salt
5-7 bay leaves,
2 teaspoons ground paprika.

Cooking:
To prepare the brine, pour water into the pan and add salt, chopped peppercorns, allspice and bay leaf. Stir and bring to a boil, then remove from the stove and cool the brine to room temperature. Put the prepared bacon in a glass jar (best of all, 0.5 l) and fill it to the brim with the prepared brine. Bay leaf and pepper should be in a jar. Close the jar with a lid and place in the refrigerator. Salo will be ready in about 4 days. It must be removed from the jar and dried with paper towels. After that, grate the lard with paprika and garlic passed through a press, wrap in food foil or parchment paper and keep in the refrigerator for another 3 days.

Salting fat in a hot way

Ingredients:
1 kg fat,
1 liter of water
100 g onion peel,
80-90 g of salt,
8-10 garlic cloves,
10 peas of allspice,
6-7 black peppercorns
5 bay leaves,
2 tablespoons of sugar
ground black pepper or other spices to taste.

Cooking:
Put onion peel, salt, allspice, black peppercorns, bay leaves and sugar in a saucepan. Pour in water, stir and bring to a boil. Boil for 2 minutes, then add the bacon cut into pieces. Cook for about 10 minutes, then cool, cover and refrigerate overnight. Remove the fat from the brine, dry it, rub it with garlic and ground black pepper passed through a press. Wrap the fat in foil or cling film and put in the freezer for 3-4 hours. After that, the fat is ready for use.

Fast salting method

Ingredients:
1 kg fat,
4 tablespoons of salt
7-8 garlic cloves,
a mixture of peppers to taste.

Cooking:
Grate the pieces of lard with salt, a mixture of peppers and garlic passed through a press. Place the fat in a bag or container and leave for 12 hours at room temperature, then put it in the freezer. Salo can be eaten the next day.

Salo salted in brine

Ingredients:
1 kg fat,
800 ml of water
1 glass of salt
5 garlic cloves,
5 bay leaves,
7 peas of allspice.

Cooking:
To prepare brine (saturated salt solution), it is necessary to dissolve the salt in water. To do this, it is better to add it in several stages, mixing thoroughly each time. Add spices and bring the solution to a boil. Cook for about 5 minutes, then cool to room temperature. Put small pieces of lard in a glass jar, laying chopped garlic, pepper and bay leaf between them. The fat should not be packed too tightly. Pour brine over salo. The amount of brine should be 1-2 cm higher than the fat. Cover the jar with a lid or gauze and leave for 3-4 days at room temperature. After that, you can try the fat. If it has an unsaturated taste, it should be allowed to salt for a few more days.

Now you know how to salt lard at home in order to get a high-quality tasty product to the delight of the whole family. It remains only to choose the most liked method of salting and be a little patient. Enjoy your meal!

Few people know how to deliciously salt lard at home. There are three main ways of salting, but the recipes themselves are an incredible amount. In our article you will find only the best ways to prepare this dish.

Salo is a good source of essential fatty acids and vitamins.

Salo is a kind of cult in some countries, its huge variety on the shelves and a large number of recipes suggests that people love it, and it is beneficial.

In addition to the three main methods, there are other cooking methods. One of them is smoking. True, for this you will need a smokehouse or a cold smoked smoke generator.

How to choose the right fat for salting

To make your homemade lard delicious, you must initially choose a first-class piece, so knowing how to choose it correctly is very important. You are unlikely to find it in a regular store, so you will need to go to the market.

There are several basic rules:

Pay attention to the color of the fat, it should be white, or a little with a pink tint. If you see yellowness or gray in a piece, look for another;
Uniformity - there should be no veins, except if you want to salt it with a layer;
Thin skin - such a piece is more appreciated, and will be softer;
When pierced with a knife or a toothpick, a slight elasticity should be felt, you should not take too hard or very soft fat;
The thickness of the piece should be about 5 cm.
If you are not sure about the supplier or seller, it would not be superfluous to look at the license.

Choosing a good piece is very important, but it's not difficult. If the product raises doubts or suspicions, do not dwell on it. Look for a thick piece, with thin skin, a uniform white-pink color, I think you will understand if the piece is really fresh and of high quality. This is immediately visible.

As soon as it's not cooked. There are a variety of ways, but almost everywhere the same ingredients for salting are used.

Fat 4 cm thick is considered ideal for salting.

Namely:

The fat itself;
Salt;
Pepper (both peas and ground);
Garlic;
Bay leaf;
Other spices as desired.

There are some specifics in cooking in one way or another

Dry salting- the simplest, fastest and rather tasty method, many complain about the short shelf life of the finished product, but whoever interferes with storing it in the freezer, nothing will happen to him there for a very long time.
Salo in brine- this method is a little more time consuming, here you will need to prepare a brine, marinate, and wait much longer than with dry salting. But in the end it is stored longer and it turns out more tender.
boiled method- is used for greater safety and in this way it is cooked in onion skins.
Smoking- this is one of the most delicious methods, but before smoking it needs to be salted.

But the most important point is that lard cannot be salted. It always takes as much salt as it needs. Especially with regards to dry salting, I usually practice only it. It is enough to overlay it with spices, pepper, garlic, thicker coarse salt and seal it, either in a container, or in foil or a bag. And in a day it is ready. What else is needed?

How to cook salo in brine

First you need to cook the brine, in which the salting will actually take place. For 0.5 liters of water, we will need 4 tablespoons of salt, black pepper - a handful, peppercorns - 5-8 pieces, parsley, coriander and other seasonings of your choice.

Salo in brine is very tender.

Bring the water to a boil, put all the ingredients for the brine, and keep it on low heat for 5-10 minutes, so that the salt melts and the water is saturated with spices.

Next, we need to take the fat itself and the jar in which salting will take place. Depending on the size of the pieces, select the size of the jar and start laying. It is better to do this in layers and put garlic between the pieces. You can cut it or pass it through a garlic press. When all the pieces are laid, fill it all with brine, only it should be slightly cooled. After 4-5 days, the product will be ready and you can eat it.

You will need to store the fat in the freezer, and after you get it, dry it on a towel. To add more piquancy, you can cover it with pepper, garlic, wrap it in foil and put it away for storage. That's how it turns out quite tasty in brine.

Salo with a layer

If you cook it with a layer and with boiling, then first you need to boil the pieces for 10 minutes in salt water, then take it out and sprinkle with pepper, again with salt, garlic and wrap it in a bag. We put it in the refrigerator for a day and you can eat.

If you cook with a layer in brine, then dilute the brine (preferably in hot water), add salt, pepper, parsley, garlic. We dissolve the salt, and immerse the pieces of lard in the cooled brine. You can put the load on top. It should stay for about 3 days. Then we take out the pieces, dry them with a towel, cover them with garlic and pepper, and wrap them in a film or bag. And put it in the freezer. It will freeze and you can eat it.

How delicious to pickle lard - my father's recipe

This is a dry way of salting fat, and in my opinion, no worse than others. It is very easy to prepare, even a child can handle it. Let's take a good piece, cover it on all sides with pepper, both ground and peas, garlic (chopped plastics), you can make cuts and insert pieces of garlic there and put a little pepper. Then sprinkle with salt. There is no need to be afraid here. It won't take too much. Then we remove the piece in the bag, and put it on a plate. You can put another plate on top and put a load - a jar of water. After 8 hours in warmth or a day in the refrigerator, our yummy is ready. Freeze it for easier cutting and tasting. This will be a very tasty dish.

That's all. Finally, I can say that you should not be afraid to experiment with this product, it is almost impossible to spoil it. There are a huge number of recipes, but they are all about the same. Somewhere there is more salt, somewhere less, sometimes they hold longer, sometimes faster. The essence of this does not change. It will get salty anyway. Even in a very short time. My father salts it overnight. And we say goodbye to you, we hope that the recipes will help you.

Enjoy your meal!

Salting lard at home or buying it in the market and in the store - everyone will decide for themselves in their own way, but what is more profitable to salt at home and the lard is tastier at the exit, don’t even dare to argue! I think the majority will agree on the correct opinion: houses are tastier and more profitable.

Our task is not to open a discussion, but rather to close and move the topic in the direction: how to pickle lard - traditionally dry, in hot or cold brine? Each of these methods will have supporters, although, as in the well-known joke: “Why try it? Salo is like lard!” Salo is not bad, but it is very tasty!

Homemade recipe for salting lard in a dry way

Ingredients:

fresh pork fat - 1 kilogram;
coarse table salt - 1 kilogram;
ground black pepper - to taste;
seasonings - by preference or special mixtures for salting lard.

Dry salted lard according to a homemade recipe as follows:

Wash the fresh fat, cleaning the skin. Let it drain and pat dry with a paper towel. Cut into rectangular portions of the same size, although a whole layer is acceptable.
In a bowl, mix the dry ingredients with coarse salt until evenly and roll the pieces of lard in this mixture on all sides.
Pour salt into the bottom of the container with a layer of 0.5 centimeters.
Lay the pieces of lard with small gaps, sprinkle with crumbs of bay leaf and salt.
If necessary, the second layer should be placed on top and sprinkled with the remaining salt. Keep the container with bacon under the lid in a cold place or in the refrigerator for 5 days.
Further storage of the finished bacon is possible in the refrigerator or in sealed packaging separately for each piece in the freezer, which will greatly extend its shelf life.
Homemade recipe for salting lard in brine (brine)

Salo with layers of meat - the most delicious way

Ingredients:

drinking water - 800 milliliters;
fresh fat - 1 kilogram;
sea salt or coarse salt - 1 cup;
garlic - 3 cloves;
laurel leaf - 2 pieces;
peppercorns and other seasonings - to taste.

Salo in brine according to a simple homemade recipe salted like this:

Cut the washed and dried lard into small pieces of 4-5 centimeters.
Pour water into a suitable container and dissolve the indicated amount of salt in it until it is completely dissolved. Next - spices, crushed or chopped garlic cloves.
Put the pieces of bacon tightly in a glass jar, pour cold brine and insist under the lid in the refrigerator for one day. If the pieces turned out to be larger, then the salting time is slightly delayed.
After salting, pieces of lard can be stored without brine in the refrigerator or in the freezer.
How to salt bacon with garlic and pepper at home

Salting fresh fat

Ingredients:

fresh fat;
coarse salt;
fresh garlic;
black pepper;
laurel leaf.

Salo with garlic and pepper salted at home like this:

Prepared (washed and dried with a paper towel) fresh lard cut into pieces of arbitrary size.
Garlic for salting in the preferred amount, peel and cut lengthwise into 4 parts.
In different places of a piece of lard with a sharp-nosed knife, make a recess where you immediately insert a sharp quarter of a clove of garlic, drowning it as deep as possible - this is called stuffing lard.
Grate the stuffed lard with a mixture of salt and ground black pepper with bay leaf crumbs and put it tightly in a plastic bag, generously sprinkling with salt - you can’t oversalt the lard.
Place the bag with bacon in a container, hold for one day at room temperature and another 5 days in a cold place or in the refrigerator.

In the future, it is enough to scrape off such lard for food with a knife from salt or rinse in cold water. The rest of the pieces can be stored by wrapping each separately in the freezer. Here is such a simple homemade recipe for salted lard.

The original recipe for salting lard in onion skins

We are talking about a hot method of salting fresh lard in a rich decoction of onion peel, in which it becomes soft, beautiful and so fragrant that it can compete with smoked, but not so heavy on the liver.

Ingredients:

fresh fat - 1.5 kilograms;
drinking water - 1 liter;
table salt - 7 tablespoons;
onion peel - 2 cups;
garlic and ground pepper - by preference.

According to the recipe, salt in onion skins as follows:

Place the onion peel washed through a colander in a saucepan, pour the indicated amount of water, put on fire, bring to a boil, put the right amount of salt and dissolve it completely.
By this time, cut the washed lard into pieces no wider than 5 centimeters, the length is not limited, put them in a boiling onion broth and cook for 15-20 minutes, if the pieces of lard are thicker, then cook a little longer.
Leave the boiled fat to cool in the onion broth for 12 hours, after which the pieces of fat are removed, smeared with chopped garlic and pepper, you can also add ground red, which will give the product an interesting tone and flavor accent.
Wrap each piece of fat with cling film or foil and store those whose use is delayed in the freezer for even months.

For lovers of a spicier taste of smoked meats, when cooking lard in onion peel, we advise you to add a couple of tablespoons of liquid smoke, which will enhance the already appetizing smell of the product.

Homemade recipe for salting lard in hot brine

When solving the question: how to pickle lard, do not forget this simple and affordable way of hot brine. Especially for such salting, lard with layers of meat is suitable. The whole process of such salting lasts no more than 4 days, but the product can be stored in the freezer for months.

Ingredients:

fresh fat - 800 grams;
table salt - 7 tablespoons;
drinking water - 1 liter;
laurel leaf - 4 pieces;
allspice peas - 5 grains;
cloves - 3 grains;
fresh garlic - to taste.

According to a homemade recipe in hot brine, lard is salted like this:

Rinse the salmon and pat dry with a paper towel. Cut the layer of fat into 3-4 pieces.
In a suitable saucepan, where, having added all the listed ingredients, the amount of which, except for salt, is variable, cook after boiling for two minutes.
Turn off the fire, and place the prepared lard in the hot brine, cover with a suitable flat plate so that it does not float, remaining outside the brine. Salo remains in this brine until the product cools completely.
After cooling, place the entire container with brine and lard in the refrigerator and keep it there for three days under the lid.
After three days, remove the finished fat from the brine, let it drain, dry it with a paper towel and, having smeared it with a mixture of chopped garlic and spices, wrap each individually tightly in foil or cling film. You can store in the freezer for a long time.

Horseradish and any seasonings of your choice can be included in the mixture for smearing pieces of finished lard. But there is an option: do not coat with anything - it will still be very tasty!

How to pickle lard for smoking according to a rustic recipe

Smoked bacon according to homemade recipes is another delicacy! Only a significant proportion of success comes from its proper salting before the smoking process.

Ingredients:

fresh fat - 1.5 kilograms;
table salt - 200 grams;
ground pepper;
laurel leaf - 2 pieces;
fresh garlic - 3 cloves;
mustard powder - 1 teaspoon.

According to a rustic recipe, lard for smoking is salted like this:

Peel and mince the garlic.
Grate the washed and dried lard with a mixture of salt, pepper, garlic and place loosely in a container. Sprinkle generously with salt on top.
Sprinkle further with mustard powder and spread out the bay leaves. Then pour boiling water over so that all the fat is covered with water.
The container with fat comes to natural cooling and is placed for 3 days with a closed lid in the refrigerator, after which it can be smoked or eaten.

Roulette lard

This combination lard recipe takes a little time and effort, but the finished product fills the house with an intense meaty flavor.

Components:

lard with a meat layer - 1.8 kilograms;
dill seeds - 2 tablespoons;
black or red ground pepper and rosemary - 1 tablespoon each;
coarse salt - 1 tablespoon + 2 teaspoons of kosher salt;
garlic - three cloves;
olive oil - 2 tablespoons.

Cooking instructions

For cooking, the shoulder part of the pork carcass, brisket and loin, which should be with a small meat layer, are well suited.
Toast the dill and pepper seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Let cool, then grind a few times in a rosemary coffee grinder until the texture is finely ground but not powdery.
In a small bowl, use a food processor to grind the spice mixture with salt, garlic, and olive oil to a paste. Other seasonings that go according to the recipe can be used as a topping.
Separate the meat layer from a whole piece of pork, and turn the piece itself with the skin up and use a knife to make a not deep notch so that the finished product does not crack later.
Separate the meat layer from the pulp of the fat, season to taste, and rub the fat generously with the mixture of seasonings prepared.
Grind the meat part into pieces, season to taste and put on the prepared semi-finished product, retreating from the edge by 1/3. Roll everything up and send it to the refrigerator overnight for eight hours.
Put in a preheated oven and bake at a temperature of about 200 C until fully cooked.

Salted lard in jars with branches of parsley and dill

This recipe was recommended to me by my good friend, and her mother and grandmother handed it down to her. Salo turns out to be very tasty, and instead of traditional spices, fresh herbs, garlic and ground pepper are taken.

Components:

fat - 6 kilograms;
garlic - 2-3 heads;
dill and parsley greenfinch - 2 bunches;
dry mustard (powder) - 1 teaspoon;
salt - 600 grams.

Technology for the preparation of salted lard in jars

Cut lard with a small meat layer into pieces, which should go into three liter jars. Pour salt and ground pepper into a separate bowl and mix. Next, healthy sprigs of greens from dill and parsley, after washing, dry on a kitchen towel. Peel the garlic, separate the cloves and chop.

After the bottom of clean three-liter jars, sprinkle with three tablespoons of a mixture of salt and pepper, then greens and garlic branches. Dip all the pieces in salt seasoning and put in a bowl, shifting with herbs and garlic. And do it all the way to the top.

At the end, crush the surface of the laid out fat with mustard and close it with a nylon lid or tie it with food paper with cellophane. With long-term storage of fat, mustard slows down its deterioration.

Salo boiled with cherry twigs

People say: “There is never too much fat”, Salo is not bad, it is tasty! I want to offer an old way of salting bacon, then only natural natural additives were used, from which there was only benefit, and the taste was excellent!

Components:

fat - 2.5 kilograms;
water - 2 liters;
branches from cherries - at least 250 grams;
onions - 5 small onions;
garlic - 14 cloves;
husk - how much will go in;
salt - two glasses;
pepper - in the preferred amount.

Instructions for cooking boiled bacon with cherry sprigs

Carry out preparatory work on the primary processing of fat. Then grate with coarse salt and ground pepper (you can red or black) on all sides. Large pieces cut into four parts, but without cutting at the base.
Cut cherry branches from a healthy tree, dry slightly, then break into pieces. After adding onion and garlic husks, onions with garlic, cut into two parts.
Take two standard plastic bags, put one into the other, lay out the proposed combination of spices and flavors on the bottom and sides - but bay
Do not add a sheet!
Delicate aroma from cherry twigs will be lost immediately. Tie the bag tightly and cook for 45 minutes. Stop heating, cool, and then remove the finished product from the package.

A quick way to pickle lard

What ingredients will be needed:

A kilogram of fat;
400 grams of salt;
Garlic - 5-6 cloves;
A little ground black pepper.

How to pickle lard according to a quick recipe:

The fat must first be washed, cleaned of dirt and wiped with paper towels;
We clean the garlic from the husk, cut into thin slices;
Cut the fat into small slices, pierce in several places;
Then we rub each piece with salt, garlic and pepper, insert garlic into the puncture sites;
We put all the grated pieces in a jar, sprinkle with the rest of the salt and pepper;
We place the jar in a container with water, put on fire and sterilize in boiling water for 30-45 minutes;
Ready fat recommends eating in a short period, otherwise it will deteriorate.

Secrets and tips on how to pickle fat correctly

In the matter of salting lard, one should not be afraid of an overdose of salt and spices: lard will take only a certain amount of salt, and spices can always be removed from its surface.
The peritoneum is suitable for hot types of lard salting, and in the dry version it will remain very tough. Lateral layers of fat and from the back are the best material for dry salting.
The smell of garlic, with its preliminary use in salting, quickly disappears. For this reason, it is better to rub pieces of fat on them before eating them.
If the fat is harsh, then it can be softened by soaking it in cold water for 10-12 hours, while adding a couple of teaspoons of granulated sugar, which will only improve its taste. Read more
Before serving, cut the fat thinly and evenly, hold it in the refrigerator. When cooled, it is more elastic and a sharp knife can easily cope with it.
Ripe salted bacon meat strips darken. If they are still pink, then you need to give the fat time to brew. With dry salting, salt can be sprinkled on under-salted pieces of bacon, while in brine, salt should not be less than normal.