How to salt fresh lard. How to salt lard? Delicious recipes for salting lard in brine at home. Express method - Quick salting of fat

A hundred years ago, ordinary people knew that only fat would help to survive in cold and hungry times. It was harvested in huge quantities, stored in wooden chests, sprinkled with salt and spices, knowing that it would not lose its taste even after many months. Today, housewives no longer make such large stocks, because hunger does not threaten, and there are plenty of products in hypermarkets.

And yet, not a single store-bought product can be compared with home-salted lard. Salted lard is incredibly tasty and healthy. It contains many useful trace elements, it has a positive effect on potency, gives women the beauty of skin and hair. The use of fat has a beneficial effect on the state of blood vessels and helps to strengthen the immune system.

Therefore, in many families, lard always lies on the table in the most honorable place. Below is a selection of recipes for salting lard in different ways at home.

How to deliciously pickle lard at home - a step by step photo recipe

Salting lard at home will save a lot of money. The presented recipe for salting lard is quite simple and unpretentious. The finished product is exceptionally tasty with garlic flavor. Fans will definitely appreciate this method of salting. There are no strict guidelines regarding the number of products. The ideal proportion can be achieved through experimentation.

Your mark:

Time for preparing: 15 minutes

Quantity: 1 portion

Ingredients

• Fat: 1 kg
• Salt: 200 g
• Garlic: 1 head

Cooking instructions

How to pickle lard in brine

There are several different methods of salting lard, a novice hostess should experiment and decide which one is right for her family. And you can start with salting in brine: thanks to this method, salting is even, the product retains juiciness, does not dry out.

Products:

• Salo - 1 kg.
• Water - 2.5 tbsp.
• Bay leaf - 4-5 pcs.
• Salt ½ tbsp.
• Garlic - 0.5-1 head.
• Pepper black spicy peas.

Action algorithm:

1. For salting fat in the proposed way, you need to take a glass container.
2. Bring water to a boil. Dissolve salt in it. Cool down.
3. Cut the fat into equal bars, in thickness they should pass freely through the neck of the jar.
4. Peel the garlic, wash. Cut into large pieces.
5. Stuff pieces of lard with garlic. Put in a container, loose enough. Sprinkle with bay leaves, sprinkle with pepper.
6. Fill with brine. Cover with a lid, but not tightly. Keep in a cool place, but not in the refrigerator for 2-3 days. Then put in the refrigerator.
7. After 3 days, it can be considered ready, although some housewives keep the fat in brine for several more weeks.
8. After that, the salted pieces must be removed from the brine, dried with a paper towel. Grate with spices. Wrap using paper or foil. Store in the freezer. Deliver as needed.

Lard salted using this technology is perfectly stored without losing its taste for several months.

Glass containers are used for salting and dry way. For a large family, you can take three-liter jars; for a small company, it is best to pickle in liter jars. Repeat the process as needed.

Products:

• Salo is fresh with meat streaks.
• Garlic - 1 head.
• Pepper red and black (ground).
• Bay leaf

Action algorithm:

1. Wash the jar with hot water and soda, rinse and dry.
2. Cut the lard into bars of such a size that they freely pass through the neck of the jar.
3. Peel the garlic, cut large cloves into 4 parts, small ones in half. Break the bay leaf.
4. Cut the pieces of lard, stuff with garlic. Mix ground peppers with coarse salt and bay leaf. Grate each piece of lard well (on all sides) with this salty fragrant mixture.
5. Put in a jar, cover with the remaining salt. Salo has one feature - it takes as much salt as needed. The jar of lard must be covered, but not tightly.
6. Leave in a cool place for 1-2 days and then refrigerate.

Take as needed, carefully peel off the salt, cut and serve. Lightly salted or pickled cucumber is perfect for this dish, and a glass of some strong drink (only for adults).

Hot way of salting fat

The birthplace of this method of harvesting fat is called either Serbia or Poland, and only Ukrainian housewives have no doubts that this is the work of their distant ancestors. It was they who made lard a national product, and they know best how to prepare it for future use.

Products:

• "Pure" (without meat layers) fat - 1-1.5 kg.
• Garlic - 1 head.
• Salt ½ tbsp.
• Bay leaf - 2-3 pcs.
• Peppercorns - 10 pcs.
• Allspice - 10 pcs.
• Hot pepper (pod) - 1 pc.
• Water - 1 l.
• Salad seasoning.

Action algorithm:

1. Fat for the hot salting method should be fresh, without meat layers. First you need to rinse it under running water, pat it dry with paper towels.
2. Put on a cutting board, cut into equal bars (length ≈10 cm, width/height ≈ 5 cm).
3. Then everything is simple - prepare the brine: add spices, salt, bay leaf to the water. Bring a saucepan with brine to a boil, put pieces of bacon in it. Boil 10 minutes.
4. Cool, refrigerate overnight.
5. Get the pieces of fat from the brine. Prepare the garlic-spicy mixture, rub each piece with it.
6. Wrap in cling film and refrigerate overnight again. Then slightly freeze, and you can start tasting.

Salted fat in this way is very delicate in taste.

Recipe for salting lard with garlic and pepper

The easiest way to prepare lard is dry, it will require only spices, salt and garlic, and, of course, lard.

Products:

• Fat - 300-500 gr.
• Garlic - ½ head.
• Salt - ¼ tbsp. (large grind).
• Spices - 1 tsp
• Cumin - 1 tsp

Action algorithm:

1. The cooking process is almost primitive. Salo cut into bars. Rinse and pat dry to remove excess moisture.
2. Mix salt with spices and cumin. Peel the garlic, chop, crush. Add to salt.
3. Grate each bar of lard well with a fragrant spicy mixture.
4. Wrap in cling film, crush again.
5. Leave in the kitchen for 6 hours. Remove to refrigerator.
6. After 2 days, which are so difficult to endure, you can start tasting delicious, fragrant, moderately salty fat!

How to pickle lard in onion peel

Many housewives, trying to find the best way to salt, noticed one thing - onion peel, firstly, gives the fat a special softness, and secondly, it provides a very pleasant shade.

Products:

• Salo - 1 kg.
• Coarse salt - 1 tbsp.
• Onion peel.
• Garlic - 1-2 heads.

Action algorithm:

1. First you need to boil the onion peel. Boil 1 liter of water, add the husk and salt.
2. Salo cut into bars. Dip in boiling brine, add chopped garlic there. Boil 20 minutes.
3. Leave to cool for a day.
4. Remove from brine, put in a cold place.

In salting fat, a lot depends on the quality of the original product, so it is important to be careful when buying. Good lard has a pure white color, sometimes a pink tint. The skin is thin, without foreign odors.

When salting, it is best to cut a large piece into bars up to 10 cm long. So the salting process will go faster and more evenly. The main ingredients are salt and garlic, they are present in almost all recipes.

When pickling, spices and spices are important - hot peppers and peas, cumin, bay leaf, which is put whole or ground.

You should not be afraid, all existing technologies for salting bacon are not so complicated, but the result will amaze both family and friends, it will remind you of the good old days when “trees were big, families were friendly, and food was especially tasty.”

We are waiting for your comments and ratings - this is very important for us!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Few cooks know how to salt lard at home, because it is difficult. The process can always be learned to treat yourself to a healthy product 1-2 servings daily, eating it with rye bread to support cholesterol levels and the whole body as a whole. It is worth knowing the secret of salting in more detail.

Salting fat at home

The recipe for how to salt lard deliciously begins with the choice of components:

• High-quality lard should be bought from a trusted manufacturer or on the market.
• The fresh product is distinguished by a pure white color with a pinkish tinge and a minimum of meat streaks.
• Gray color speaks of an old product, as well as extraneous odors.
• High-quality lard smells fresh, gives off a slight sweetness, has a soft thin skin.

For salting, it is better to take a thin product up to 5 cm thick, the surface of which is not leveled after pressing with a finger. You can’t take pieces from the carcass of a boar or wild boar - not only is the fat tasteless and hard, but after processing it also acquires an unpleasant smell of urine. You can determine the origin by setting fire to a small piece - the smell will appear immediately. Pork roasted on straw will be an ideal semi-finished product for salting. Before salting, it is washed, dirt is removed with a metal brush.

You can salt the product in different ways: dry, wet (in brine, brine), hot or express method. Auxiliary options are considered in onion peel, in salt in a jar, go for subsequent smoking. Each of them has its own characteristics, which will be disclosed below. It is impossible to say for sure how many days the product is salted - you can keep it for 2-3 days, or you can keep it for up to a month, as they did in the old days.

dry way

After preparing the components, it remains to figure out how much to salt the fat. The cold method, or, as it is also called, dry, assumes that the product, rubbed with seasonings, salt and garlic, is wrapped in a film for 6-8 hours at room conditions, and then removed for 2 days in the refrigerator. Wet or hot methods slow down the process - at first, salting goes on for 3 days at room temperature, and then the meat needs to be salted for another 3 weeks on the shelf of the refrigerator or cellar.

Recipe for salting lard

It will be useful for any culinary specialist to learn how lard is salted at home. It is better to choose a step-by-step recipe or a recipe with a photo for yourself in order to accurately calculate the proportions of salt, spices and meat. It remains only to properly marinate or soak the semi-finished product, wait the allotted time and eat or smoke it for further use. Traditional salting options are the use of brine, garlic, hot marinade, or dry seasonings. The recipes below will tell you how to cook a delicious dish.

in brine

• Preparation time: 1 week.
• Servings: 40 persons.
• Calorie content of the dish: 815 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.

The recipe in Ukrainian suggests that lard in cold brine will be cooked from a week to a month. The resulting product is stored for up to six months in the freezer, from where it is taken out as needed and cut into thin strips. It is most delicious to eat it with rye bread and borscht, cabbage soup with garlic donuts. The usefulness of the meat product is invaluable - it warms and saturates the body in winter.

Ingredients:

• lard - 2 kg;
• water - 1 l;
• bay leaf - 4 pcs.;
• salt - a glass;
• garlic - head;
• black pepper - 5 peas.

Cooking method:

1. Prepare the brine: pour water into a saucepan, add salt, boil, cool.
2. Cut the bacon into small pieces, grate with chopped garlic.
3. Place the pieces in a jar or other dish without tamping, shift with bay leaf and black peppercorns. Cover with a lid, marinate for 3 days in a room.
4. Salt, keep in the refrigerator.
5. After a week, when the meat is salted, put in storage in the freezer for the winter.

Dry way with garlic

• Cooking time: 3 days.
• Servings: 40 persons.
• Calorie content of the dish: 810 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It is possible to dry-salt the lard, which lasts much faster than using brine or brine. The resulting product will have a richer taste, but before use it will have to be cleaned of salt lumps. It is better to freeze it for storage in parchment so that the salt crumbles during storage and continues to add salt to the meat.

Ingredients:

• fat - 2 kg;
• a mixture of spices - a package;
• black pepper - 10 g;
• sugar - 10 g;
• garlic - head;
• salt - 2 cups.

Cooking method:

1. Grind the garlic, mix with pepper, seasonings, sugar and salt, grate the pieces of bacon with a mass.
2. Put a layer of salt, pieces of lard on the bottom of the jar, close the lid for 3 days. Salt in the refrigerator.

with garlic

• Preparation time: 10 days.
• Servings: 40 persons.
• Calorie content of the dish: 816 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

The recipe for salting lard with garlic will help you find out. For him, you should not feel sorry for garlic heads and salt, because the product absorbs exactly the amount that is needed, and does not take too much. It is delicious to eat cooked bacon with hot pickle, have a snack for an afternoon snack or before a late dinner. Useful properties will remain even after freezing.

Ingredients:

• fat - 2 kg;
• garlic - head;
• black peppercorns - 10 g;
• coarse salt - a glass.

Cooking method:

1. Cut the bacon into pieces, rub with a mixture of crushed garlic, ground pepper and salt.
2. Sprinkle the bottom of an enameled or ceramic pot with salt, lay out the remaining spices, lay the bacon. Top with salt, close the lid, salt for 10 days on the shelf of the refrigerator.

For smoking

• Cooking time: 2 days.
• Servings: 40 persons.
• Calorie content of the dish: 817 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Salting lard for smoking suggests that a mixture of spices will be used. It is better to lay it in specially made slots over the entire surface so that the product is evenly saturated with aromas and acquires a pleasant smell and taste. The recipe allows you to reduce the cooking time to a day, but it is better to withstand the prescribed 2 days in order to then smoke the bacon in a cold way.

Ingredients:

• lard - 2 kg;
• spices - a package;
• garlic - head;
• salt - a glass.

Cooking method:

1. Cut the bacon into pieces. Make cuts on the surface, place the crushed garlic inside.
2. Grate the pieces with a mixture of spices, salt, put on the bottom of a glass pan on top of parchment or foil.
3. Cover, salt for 2 days.

at home

• Cooking time: 3 days.
• Servings: 20 persons.
• Calorie content of the dish: 813 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

How to cook salted lard at home, the following recipe will help you figure out. Brine involves the use of simple rock salt with traditional spices - black and allspice, bay leaf and garlic. For salting, it is better to take undercuts, which perfectly absorbs all the aromas of spices and seasonings. The resulting product will have a rich smell and delicate taste.

Ingredients:

• lard - 1 kg;
• water - liter;
• salt - 130 g;
• garlic - 6 cloves;
• bay leaf - 5 pcs.;
• black pepper - 7 peas;
• allspice - 4 peas.

Cooking method:

1. Dissolve salt in water, boil, cool.
2. Cut the bacon into pieces, make cuts, lay flat garlic cloves inside.
3. Laurel leaves break, sprinkle on top.
4. Put the bacon on the bottom of the container for brining, add peppercorns, pour brine.
5. Put under oppression for a day at room temperature, then salt for 2 days in the refrigerator.

hot salting

• Preparation time: 2.5 days.
• Servings: 20 persons.
• Calorie content of the dish: 818 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Experienced home cooks suggest salting lard in a hot way, which is distinguished by a moderately smoked salty taste and attractive aroma. It is delicious to eat just like that with bread, but you can also serve it with boiled potatoes in their skins, hearty thick soups, buckwheat porridge with meat. Chili gives spiciness to the appetizer, and salting is carried out. The recipe will teach you how to cook the perfect meat.

Ingredients:

• fresh fat - 1.25 kg;
• garlic - head;
• water - liter;
• salt - 100 g;
• onion peel - a handful;
• bay leaf - 2 pcs.;
• black pepper - 7 peas;
• allspice - 7 peas;
• hot red pepper - 1 pod;
• a mixture of spices - a package.

Cooking method:

1. Make a brine from the husks, filled with water and spices. Boil for 2 minutes, send the bacon cut into pieces there.
2. After 10 minutes of cooking, cool, close the lid, keep on the shelf of the refrigerator for a day.
3. Dry from the brine, rub each piece with spices mixed with crushed garlic, cover with cling film.
4. Salt overnight in the refrigerator, and then 3 hours in the freezer.

With a layer of meat

• Cooking time: 3 days.
• Servings: 20 persons.
• Calorie content of the dish: 812 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

It will be useful for culinary specialists to learn how deliciously salt lard with a layer. This recipe will help you understand how to do it right, so that you get a tasty aromatic product, which is characterized by high calorie content and usefulness due to the content of fatty acids. A serving size of 20-30 g daily will help maintain health, support and provide the body with the necessary vitamins. The homemade recipe suggests that preparing the dish is simple.

Ingredients:

• fresh fat - 1 kg;
• garlic - head;
• coarse salt - 100 g;
• spices - package.

Cooking method:

1. Cut the garlic into slices, arrange into cuts on the surface of the semi-finished product.
2. Grate each piece with spices and salt, put on a layer of salt in the pan with the skin down. Sprinkle with spices, cover with a cloth towel.
3. Salt in the room for 2 days, and another 1 day in the cold.

In a jar of garlic

• Cooking time: 1.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 819 kcal.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

It will take quite a bit of time to salt the lard with garlic in a jar, because hot brine will be used. After a long exposure, the finished salted product can be immediately stored in the freezer, so that the frozen pieces can then be taken out and cut into thin slices. They melt in your mouth, have a rich taste and a specific pleasant aroma.

Ingredients:

• fat - 1.15 kg;
• coarse salt - a handful;
• garlic - 4 cloves;
• bay leaf - 4 pcs.;
• allspice - 4 peas;
• hot pepper - 4 peas;
• red ground pepper - a pinch;
• cumin - a pinch.

Cooking method:

1. Cut the bacon into long pieces, stuff with garlic cloves.
2. Roll in a mixture of ground spices, put in jars.
3. Put the jars in a large basin, pour water into it up to the shoulders of the jars. To prevent the banks from floating, press them down with a load. Boil over low heat for 1.5 hours.
4. Cool, wrap the pieces with parchment, put in the freezer for storage.

Fast way

• Cooking time: 2.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 811 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: easy.

If there is no time for cooking, then a quick salting of fat at home will help out. The prepared lightly salted product will not differ in saturation of taste, but it will still turn out to be appetizing and tasty, suitable for quick serving to guests or decorating borscht, any other soup. Iodized salt is not suitable for cooking, so it’s good to take ordinary rock salt.

Ingredients:

• fat - 1 kg;
• fine salt - 100 g;
• a mixture of peppers - 10 g;
• turmeric - 5 g;
• garlic - 2 cloves.

Cooking method:

1. Cut a piece into long strips, rub with a mixture of spices, put in a plastic bag.
2. Salt for 2 hours at room temperature, remove spices, rub with grated garlic. Refrigerate for half an hour.

Salo in adjika

• Cooking time: 2 days.
• Servings: 20 persons.
• Calorie content of the dish: 820 kcal.
• Purpose: for a snack.
• Cuisine: Ukrainian.
• Difficulty of preparation: medium.

Spicy lovers will like the taste of lard with adjika. The process involves the use of ready-made store-bought adjika, which is better to take the most spicy, but you can coat the lard with home-made preparations with a burning taste, cooked on your own. In any case, you get a scalding dish that will literally “burn” in your mouth. Gourmets will appreciate it.

Ingredients:

• fat - 1 kg;
• garlic - 5 cloves;
• adjika - a glass;
• bay leaf - 3 pcs.;
• salt - 100 g.

Cooking method:

1. Cut the bacon into cubes, stuff with garlic slices, coat with adjika, sprinkle with salt.
2. Put on the bottom of the pan, sprinkle with ground bay leaf, the remaining garlic. Salt for 2 days in a warm room, wrap with foil, store in the freezer.

Spices for salting fat

Experienced chefs recognize that spices for salting lard are very important, because they give the finished dish a unique taste and aroma. Here are some win-win options for seasoning mixes for pickling:

Discuss

How to salt lard according to recipes in 11 ways

Continuing to fill the "Recipes" section, I decided to write an article on how to deliciously salt lard at home. In it, I will give 5 step-by-step recipes for preparing treats and consider the benefits and harms of salted lard.

For the preparation of delicious lard, high-quality raw materials are required. In different countries, lard has a specific taste. This is due to the diet of the animals. In Ukraine, pigs are fed with grain, while Belarusians use potatoes for this purpose.

Soft fat is suitable for salting and it is easy to determine it when buying by piercing it with a knife or a toothpick. In this case, the tool of labor should not meet with strong resistance.

Helpful Hints

• Look at the stigma - a sign of quality. Don't buy the product without it.
• Good fat has a soft thin skin (the thicker, the tougher the dish), white with a pink tint, and the presence of a yellowish tint indicates that they are trying to sell you an old product.
• Salo easily absorbs the smell of nearby products. If, upon arrival home, you find that it has been soaked, for example, with fish, soak it in water with the addition of garlic.
• For rubbing, I recommend using coarse salt. It will give a salty taste and remove excess moisture.
• To speed up salting, cut the fat into pieces. If necessary, make a puncture or incision in each piece. Don't be sorry for the salt. Raw materials will absorb as much as needed, and it is impossible to oversalt it. Salt in a dark place, otherwise it will turn yellow.

As practice shows, people salt lard in various ways. I will give the popular options, and you, guided by your preferences and capabilities, will choose the best one.

Previously, children ate everything that was served on the table, because they did not have to sort it out. Over the years, everything has changed. And although my children do not eat lard, my husband and I often enjoy this product. It reminds us of childhood, when mothers pleased us with salted bacon, jacket potatoes and pickles.

Salting lard in brine - a classic recipe

Ingredients

Servings: 20

• salo 1 kg
• coarse salt 6 art. l.
• garlic 1 PC
• Bay leaf 6 sheets
• black peppercorns 6 grains
• sweet pea pepper 6 grains
• water 1 l

per serving

Calories: 797 kcal

Proteins: 2.4 g

Fats: 89 g

Carbohydrates: 0 g

2 o'clock 30 minutes. Video recipe Print

Soak the lard in cold water for several hours. While soaking, make the brine. Put salt, laurel and pepper into the water. Boil the liquid and cool until warm.

Cut the soaked ingredient into strips 4 centimeters wide and place in a suitable container. A food container or glass jar is suitable for this purpose.

Cut the garlic cloves into slices and lay between the pieces of lard. Fill everything with brine, and put oppression on top so that it does not float up. Leave the workpiece for 24 hours at room temperature and keep it in the refrigerator for another two days.

Remove the product from the brine, wait until it drains, put it in bags and put it in the freezer for four hours. During this time, it will seize and be easily cut even with thin plates.

To make the finished delicacy more refined and tastier, add some vegetables or spices. Any store sells a special seasoning for salting. If there is none, add a little cumin, dry basil, paprika, coriander, mustard seeds or red pepper to the brine.

Salted lard with garlic - very tasty!

Usually fat is associated with Ukraine. But people of other nationalities do not deny themselves this pleasure. It happens that you come home from work, you want to eat, but the pots are empty. You open the refrigerator and you see fragrant and tasty lard. It with bread and onions easily drives away even severe hunger and replaces a full meal.

Ingredients:

• Salo - 1 kg.
• Coarse table salt - 6 tbsp. spoons.
• Garlic - 1 head.
• Laurel - 6 leaves.
• Black pepper - 6 peas.
• Cumin - 1 tbsp. a spoon.

Cooking:

1. Cumin, pepper and bay (can be in arbitrary proportions) and pass through a coffee grinder. If there is no such assistant, use the old-fashioned technique. Put the ingredients in a cloth, twist and grind with a hammer. Just don't overdo the pepper. Salt the resulting mixture.
2. Spread the mixture on each piece of bacon in turn. Don't be sorry for the salt. Salo differs from meat in that it takes as much salt as needed, and the excess is left aside.
3. Leave the blank for a day in a cool place.
4. Throw in the garlic. One head is enough. Peel and chop the cloves with a garlic chopper. Process all the pieces with the resulting garlic mass and fold them tightly into a resealable bowl.
5. Keep everything in the refrigerator for three days, and then arrange it in bags and send it to the freezer for storage.

Many people cook shish kebab during outdoor recreation. Without this dish, you cannot call a full-fledged outing to the river or to the forest. But it is not always possible to buy meat. In this case, homemade lard with garlic comes to the rescue. If it is roasted on coals, you get a delicacy with a wonderful taste and divine aroma.

How to salt lard in onion peel

The lard that I cook according to this recipe resembles smoked bacon. The delicacy, cut into thin slices, looks on any festive table and leaves the plates as quickly as smoked meats or cold cuts.

When guests find out that this fat is cooked on their own, they do not believe it. To convince them, I share a secret recipe. For salting, I recommend using lard with a layer. Having bathed in onion peel, it will acquire a ruddy hue and delicate aroma, and taste characteristics will ascend to heaven.

Ingredients:

• Salo with a layer - 1 kg.
• Salt - 200 g.
• Onion peel - 2 handfuls.
• Sugar - 2 tbsp. spoons.
• Laurel - 3 pcs.
• Allspice - 4 peas.
• Garlic - 3 cloves.
• A mixture of peppers.
• Paprika.

Cooking:

1. Pour a liter of water into a spacious saucepan, add washed onion peel, laurel, salt and sugar. Bring the resulting mixture to a boil, put pieces of bacon in it and cover with a plate so that the product “drowns” in the liquid.
2. After boiling again, boil for 20 minutes over low heat. Remove the pan from the stove, and when the liquid has cooled, put in a cold place for 12 hours.
3. Remove the lard from the brine, wait until the liquid drains and rub with a mixture consisting of chopped garlic, paprika and a mixture of peppers. It remains to wrap in a film and send it to the freezer, do not keep it at room conditions.

Before serving, remove the fat from the freezer, wait 5 minutes and cut into thin slices with a sharp knife. The delicacy goes best with black bread and homemade mustard.

How to salt lard in a jar at home

Ingredients:

• Salo - for the volume of a 3-liter jar.
• Salt - 300 grams.
• Black pepper - 2 tbsp. spoons.
• Laurel - 3 leaves.

Cooking:

1. First of all, sterilize a three-liter jar and prepare a tight plastic lid. Cut the salo into medium-sized pieces. I cut into pieces 10 by 7 cm.
2. Mix 300 grams of salt with black pepper. I advise you to use not purchased pepper, but ground immediately before salting, it has a more pronounced aroma.
3. Rub each piece thoroughly with the resulting mass. Then put it tightly in a jar, filling the voids with spicy salt. When the fat reaches the neck of the glass container, sprinkle a layer of salt on top and close the container tightly.
4. If you intend to use the product immediately, keep in the refrigerator. In the case of long-term storage at home, it is better to roll up the jar, because under the influence of oxygen it will turn yellow and lose its taste.

Salted bacon prepared in this way is combined with stewed vegetables, mashed potatoes and delicious borscht.

Traditional salting of lard in Ukrainian

There are many recipes for salting bacon in Ukrainian, and it is problematic to say which one is the best, because it is a culinary symbol of Ukraine. I have one recipe in my culinary arsenal.

Ingredients:

• Salo - 1 kg.
• Salt - 200 grams.
• Garlic - 5 cloves.
• Carrot - 1 large.
• Ground pepper - 1 tbsp. a spoon.
• Coriander - 1 tbsp. a spoon.
• Paprika - 1 tbsp. a spoon.

Cooking:

1. First of all, prepare the fat. Using a sharp knife, scrape off the skin and remove debris from the surface. I do not recommend washing. Then stuff each piece with garlic and carrots.
2. In a small bowl, combine salt, pepper, paprika and coriander. Pour the resulting mixture onto the bottom of the dish in which you plan to salt. The main thing is that the container does not oxidize. Rub the same mixture on each piece.
3. Place the prepared lard in a dish with the skin down on a pillow of spiced salt. Place a quarter of a bay leaf and a clove of garlic next to each piece.
4. Cover the container with a lid and leave for 2-3 hours at room temperature.
5. Place the container in the refrigerator for two to three days. The color of the veins, which should turn red-brown, will help to make sure that they are ready.

For long-term storage at home, wrap lard in Ukrainian style in parchment paper or keep it in a container in which it was salted. Remember, you should not delay eating the delicacy, after a month the taste will change. Salo is combined with any dishes, be it soup, borscht or pasta.

The benefits and harms of fat

It is no secret that the human body cannot function normally without fats. But their high calorie content often leads to obesity. To understand whether salted fat is harmful or useful, we will consider these qualities separately.

Beneficial features

At all times, lard has been the most popular food product, as it satisfies hunger after hard work and warms the body in cold weather. Doctors have proven that the lack of fat in the human diet is detrimental to health.

Fats contribute to the production of hormones and ensure the preservation of fat-soluble substances. Salo is a source of fatty acids, including arachidonic acid, a substance that has a positive effect on the functioning of organs and blood counts. The composition has another important component - lecithin. Thanks to this substance, cell membranes become strong and elastic. This is important for the condition of the blood vessels.

Harm and contraindications

Opponents of fat believe that it leads to obesity. This is true, but if consumed in large quantities in combination with bread and potatoes. It is recommended to eat no more than 10 grams per day, and the norm for a week is 100 grams. Salty fat is harmful when consumed during an exacerbation of diseases of the digestive system. Eating cautiously is also recommended during remission.

Salted bacon, a traditional Ukrainian dish, has become a favorite in many countries. There are different ways of salting fat at home. Basic: dry salting when only salt and spices are used; salting in brine, which is divided into the so-called wet salting - in a jar based on cold brine and hot salting - when boiled salted broth of spices is used. Salo is salted as whole pieces, as well as smaller ones or even pre-chopped in a meat grinder. Each recipe is delicious in its own way. It remains only to choose the one that is suitable for you. With our website, even a novice hostess will be able to prepare homemade salted lard. The most detailed step-by-step recipes with photos presented here will help you with this.

The best recipes with photos

The last notes

If you urgently need to cook salted lard, then you will probably need this homemade, quick salting recipe. Using this method of salting, you will get an appetizing and tasty lard with garlic. You can add any hot and spicy spices as much as you like and want. Using such a quick and democratic recipe, you will have a new tasty product on the table every time.

In ancient times, when there were no modern refrigerators, people came up with a way to preserve excess fat for a long time - salting. This method allowed not only to diversify the diet, but also to keep stocks for the whole winter. Whatever recipes they came up with: in onion peel, and in brine, and in brine, and with garlic and hot peppers. Banks with homemade lard have always been in first place in the subfield of a zealous housewife. In this article, you will learn a lot about lard and its benefits for the human body, as well as learn how to choose and salt it correctly using step-by-step recipes.

Those who strive to eat right and take care of their figure look with horror at salty fat, believing that they will instantly recover from it. This is not true.

Fat in moderation is good for the human body

You can get fat from eating fat only if you eat it in kilograms day and night. In fact, fat contains a huge amount of useful fatty acids and other trace elements necessary for the human body.

Salo is even able to fight such a “terrible” phenomenon of recent years as cholesterol. With an increased content of cholesterol in the blood, doctors recommend eating a piece of lard with bread every morning. Also, the use of fat is simply necessary for people performing heavy physical work.

Advice! If during a feast you are afraid to get drunk - eat lard. Fat envelops the stomach with a film and prevents alcohol from being absorbed into the bloodstream.

Another factor that scares people is that the cooked solo contains a lot of salt, and it is known to be “white death”. It is a myth. You can pickle lard even in a ton of salt, but it will take only the amount of sodium that is needed. For this unique property, lard is so appreciated by all the mistresses of the world, both beginners and experienced ones: it cannot be spoiled during salting.

The easiest way to harvest for the future is "simple salting". To do this, you need to divide the fat into pieces, rub salt into them, wrap them in a plastic bag and put them in the freezer. All. After 3 days, you can enjoy the most delicious homemade salsa. And for those who want to cook something more complicated, we advise you to try the following recipes.

Delicious lard: salt in brine

First you need to purchase a suitable fat. Each person has his own preferences: with or without layers of meat, peritoneum or back, thin or thick, etc. But there are basic selection criteria:

• fresh, and even better steamed;
• soft, with a delicate yellowish skin;
• the skin is tarred, smelling of smoke;
• piece height of 6 cm or more.

You can pickle lard with or without streaks

Cut the prepared bacon into pieces 5 cm wide and 15-18 cm long and make cuts on each to the skin.

Put garlic cloves, a fragrant bay leaf (several pieces), allspice and black pepper at the bottom of the jar. Fill the jar with bacon, laying it upright. A 1.5 liter container contains about 1 kg of fresh fat.

Make such a brine in which 1 kg of salt falls on 3 liters of clean drinking water. Bring to a boil and heat over low heat until the salt dissolves. When the brine has cooled down, you can fill it with fat and take the jars to a cold place for a couple of weeks.

Attention! To make sure the brine has the right concentration of salt, put a raw potato in the water. As the brine boils, the potato will float. As soon as the potatoes “jump” to the surface, the brine is ready.

You can store jars of salted lard even at sub-zero temperatures, since the saturated saline solution does not freeze, but only thickens. The advantage of this recipe is that the product in brine does not turn yellow, does not acquire a stale aroma, and retains its taste for a long time.

There is an express recipe for lard using brine. Cut the salo into slices “under a sandwich”, put in a jar, interspersed with salt, spices and garlic. Pour boiling water, cork the jar, cool. After 2 hours you will be able to surprise your guests with sandwiches with the most delicate, fragrant lard.

The favorite dish of all men is salted lard with garlic

Those who like spicier and spicier dishes will surely like the way of pickling tender fat using garlic and red pepper. For cooking you will need:

• 1 kg of fresh fat;
• 1 head of garlic;
• 1 cup salt (preferably coarse)

Salo with spices and garlic

• 1 teaspoon red pepper;
• 1 teaspoon black pepper;
• 1 teaspoon ground coriander;
• cumin optional.

Divide the fat into pieces, then cut each of them to the skin: several cuts at a distance of 2-3 cm.

Mix garlic (finely chopped or passed through a press), pepper, salt, coriander and cumin in a glass bowl. Grate each piece of bacon thoroughly with the resulting mixture. It is important that the salt and spices literally envelop the piece from all sides.

Wrap the fat in a plastic bag. It is necessary to crush the resulting briquette for even distribution of salt and spices in pieces. Leave the fat tightly wrapped in a bag for 7-8 hours, and then put it in the freezer for a couple of days. Then the whole family can enjoy the piquant taste and incomparable aroma of homemade lard with garlic.

Correct salted bacon should be white on the cut, a slightly pinkish tint is allowed. Cut it frozen into thin slices and feel how the delicate aroma slowly opens up, and the tender salsa melts in your mouth.

Advice! If the lard is planned to be eaten quickly, the garlic can be passed through a press, and if salting is done for long-term storage, it is better to wrap the lard with pieces of garlic so that it can be easily removed. With prolonged storage, garlic begins to taste bitter, negatively affecting the taste of fat.

Fragrant lard with dill and garlic

In summer, when there is an abundance of fresh herbs around, you can pickle lard with dill using the dry salting method. For this:

1. Divide the salo into portions, make cuts in each piece.
2. Cut the garlic into circles.
3. Stuff the pieces of lard with garlic and coat with salt and spices to taste (black pepper, red pepper, coriander, etc.).
4. Chop the washed and dried dill.
5. Thoroughly sprinkle pieces of lard with dill on all sides.
6. Wrap in several layers of gauze, then in a plastic bag and refrigerate.
7. After 3-4 days, the fat is ready for use. Enjoy your meal!

If you are going to store lard for a long time, do not chop the garlic

An old recipe: lard in onion skins

Our grandmothers have been collecting onion peels all winter in order to paint many eggs for the Easter holiday and to pamper homemade fragrant lard with a beautiful golden-amber crust. Such an appetizing bacon, reminiscent of smoked, turned any meal into a magnificent feast.

For salting lard according to this recipe, you will need:

• the fat itself, preferably with a meat layer - 1.5-2 kg;
• onion peel - the more the better;
• garlic;
• coarse non-iodized salt;
• you can buy a ready-made mixture for salting lard in the store or make it yourself from the spices and seasonings that are most pleasant to you.

Salo, wash, dry with a towel, cut into portions. In a wide container of a suitable volume (pan, cauldron, stewpan), put all the ingredients in layers: husks, salt, bay leaf. All pour 1 liter of cold water. Put chopped bacon into the liquid, cover with parsley leaves on top.

Put the saucepan on the fire, bring the contents to a boil and cook over low heat for 15-20 minutes.
When the fat becomes soft, it is necessary to take out the container in which it was cooked in a cold room for a day. During this time, it will be completely saturated with the taste and aroma of seasonings, and the color will become bright and saturated. If there is no possibility or desire to wait, hold the fat in water for at least 20-30 minutes.

Salo cooked in onion skins

Put the fat on a plate, give it time to dry and weather a little at room temperature.
Grate the garlic on a fine grater, mix it with red pepper, salt and other favorite spices.
Coat each piece of boiled bacon with the resulting slurry. You can make incisions in them with a sharp knife, and when rubbing, try to get as many spices and garlic as possible into them. To give the lard a more piquant taste, you can coat it with Georgian adjika with hot pepper. Wrap the fat in cellophane and put in the freezer for 24 hours.

Cook lard according to different recipes, bringing something new, something different to each of them.

Salting fat: video