Salt the fat with a layer of hot water. Salo in brine is the most delicious recipe. Salting fat in brine in a cold way

Salting lard at home is a very easy and simple process. It should be noted that such a product is very popular not only in our country, but also in countries such as Germany, Ukraine, Poland, Italy, and so on.

general information

Before telling you about how lard is salted at home, it should be told why this product is so popular in many countries of the world.

Thanks to its fragrance and priceless nutritional properties, bacon is one of the favorite types of snacks. Salty for centuries lard considered food exclusively for the poor. After all, the meatiest pieces of carcass have always been given only to those who could pay a decent price for them. But it was thanks to the fat that the working people had a lot of strength and energy.

By the way, there is interesting fact about this product. Historians believe that if Columbus had not found himself on the ship of lard, he would hardly have been able to get to the New World.

Product properties

Many people are interested in how lard is salted. Indeed, in their opinion, such a product must be present on every table. This is due to the fact that it contains "long-lasting calories". People who use them quickly restore strength and energy, and also keep them very for a long time.

So, 100 g of fat contains approximately 800 energy units. But, despite this, such a product is considered very useful, since it contains many valuable fatty acids that are involved in the formation of hormones, cell building and cholesterol metabolism. That is why in this article we decided to present you the most popular ways of salting lard.

Product selection

Before salting tasty fat, it must be chosen correctly. To do this, you need to pay attention to the following nuances:

It is better to buy lard with a skin. After all, the most useful is what is 2.5 centimeters below it.
To make salted lard tasty and healthy, original product should be purchased wisely. The lard should be elastic, uniform and dense. You can check it in the following way: pierce with a sharp and long knife. If the fat is good, then it will resist slightly, but it will pierce well, without jerking.
For salting, it is better to buy lard from sows than from boars.
On the cut, this product should be slightly pinkish in color or have a snow-white color.
If you notice that the fat is a little yellowish, then it is better not to take it.

It should also be noted that it is better to cook or smoke a product with layers of meat. This is due to the fact that when salting with the usual method, lard can turn out to be too hard, in addition, it quickly deteriorates, even if stored in the refrigerator.

Product preparation and salting methods

To carry out the salting of fat at home, you should properly prepare the main raw materials. It needs to be washed warm water, and then cut into layers 4 centimeters thick - then the pieces will be salted well and evenly.

After preparing the product, you should decide which method you want to salt the fat at home. There are three options in total:

Due to the fact that there are a lot of recipes for making homemade lard, we decided to bring only the most popular of them.

Simple salting of lard (in Ukrainian)

The dry method of salting such a product is considered the most popular. After all, it is the least labor intensive. For this we need:

raw lard with skin - about 1 kg;
medium garlic cloves - about 10 pcs.;
lavrushki - 2 leaves;
table salt - 4 large spoons;
peas - 3-4 pcs.;
ground paprika - 2 large spoons;
cumin - dessert spoon;
crushed chili pepper - dessert spoon.

Product preparation

Salting fat in a dry way is quite easy. To begin with, the main product needs to be washed well, dried with paper towels, and then cut into two wide layers 3-4 centimeters thick. Next, they should be laid on the board skin down and make several cuts 2-3 mm deep.

salting process

After the product has been processed, it is necessary to peel the garlic cloves, and then cut them thinly. Next, you should break the leaves of the lavrushka and press them into the previously made incisions along with the garlic plates.

As for the remaining components (salt, peppercorns, ground paprika, cumin, chopped chili), they should be combined and ground into small crumbs. With the resulting mixture, it is necessary to rub the layers of fat, carefully place them on food foil and wrap it tightly. In this form, the product must be removed in refrigerator compartment for 1-2 weeks. After the specified time, it will be completely usable.

The fastest salting of lard

Salo in Ukrainian can be salted in another way. To do this, the prepared product must be generously rubbed with salt and garlic passed through the press, and then put into a container and tightly closed. We place the product in the refrigerator and keep for 3-5 days. After that, you can safely put it in the freezer. A day later, pork fat must be removed, cut into thin slices, and then served at the table along with bread.

Salt lard in brine (cold)

The wet process of salting lard takes a little longer than the dry process. To do this, we may need the following components:

fresh pork fat - about 800 g;
garlic cloves - about 6 pcs.;
table salt is not very large - 4 large spoons;
crushed allspice - a couple of large pinches;
black peppercorns - 4 pcs.;
sweet paprika - a couple of small spoons;
lavrushka - 3 leaves;
cold water - about 3 liters.

Brine preparation

How to pickle delicious lard? Of course, wet way. In order to accomplish what you set out to do, you need to prepare fragrant brine. To do this, pour cold water into the pan, and then put it on the stove and bring to a boil. Next, in a hot liquid, you need to put table salt, chopped pepper, lavrushka leaves and pepper in the form of peas. We mix the ingredients and remove the container from the stove, after which we keep it at room temperature until the brine is completely cool. In the meantime, you can start preparing the main product.

Fat processing

After acquiring a suitable piece of lard, it must be thoroughly washed, scraped off the skin, and then immediately dried with towels. Next, the product needs to be cut into medium pieces (about 3-4 centimeters wide).

salting process

Having prepared the raw materials, it must be put in a glass jar (it is better to take a half-liter), and then pour the completely cooled brine. At the same time, parsley and peppercorns should also be placed in a container.

Then the filled jar must be closed with a plastic lid and put in the refrigerator. It is recommended to salt the fat in this way for about four days. After this time, the product should be carefully removed from the container and lightly dried with paper towels. Next, it must be flavored with ground paprika, grated with garlic and wrapped in food foil.

To make the fat more tasty and fragrant, it is recommended to keep it in the cold for about three more days in this form.

Serve right to the table

Now you know how to salt salted fat at home in a wet way. It should be noted that if you decide to cook such an appetizer without first cutting it into pieces, then the exposure time in brine and foil must be increased by a few more days. This is due to the fact that thick and wide layers of fat absorb spices much longer than small pieces.

And now the best part: delicious and fragrant snack must be taken out, cut into plates, and then presented to the table along with rye or white bread, adjika or mustard.

Salting pork fat in a hot way

The hot method of salting lard is not very popular among the population of our country. What is it connected with? First, this method is very labor intensive. Secondly, most people prefer to salt fresh lard. After all, this way the appetizer turns out to be more fragrant and tasty. It should also be noted that during heat treatment all useful material this product just disappear.

So, let's take a look at how lard is salted in onion skins in a hot way. For this we need:

pork fat with layers of meat - about 1 kg;
table salt is not very fine - about 4 large spoons;
lavrushka leaves - 5 pcs.;
onion peel - from 4 large heads;
drinking water - about 1 liter;
granulated sugar - 2 large spoons;
ground black pepper - use to taste and discretion;
garlic cloves - about 9 pcs.

Ingredient Processing

Salting lard in onion skins - quite easy process. But in order to implement it, it is necessary to process all the ingredients in advance. To do this, remove all the husks from the onion heads, and then pour it plain water stand for a few minutes and shake vigorously in a colander.

As for the fat, it needs to be washed, cut into layers 5 centimeters thick. It is also necessary to make a brine in advance. For this drinking water warm it up a little, and then dissolve sugar and table salt in it.

Preparation of products and their heat treatment

Having made the brine and processed the lard, put ½ part into the multicooker bowl onion peel, and then place the main product on top of it (skin side down). After that, the fat is required to be flavored with ground black pepper and parsley leaves. In this form, it should be sprinkled with the remaining husk and pour the previously prepared brine.

Having carried out all the described actions, the bowl of the device must be closed and the extinguishing mode must be set for exactly one hour. This time is quite enough for the product to be fully cooked, saturated with all the spices, and also acquire a pleasant golden hue.

Final stage

If you want to get a more tender and tasty fat, then after the heat treatment is completed, it is recommended to keep it in the same brine for about 8-11 hours. After the specified time, the product must be removed and immediately dried with paper towels. Next, you need to grate it with chopped cloves of garlic and a small amount of black pepper.

In this form, the future snack should be wrapped with cling film and placed in the refrigerator. In a day salted lard put it in the freezer and wait for it to completely harden. Only then can it be eaten.

How should it be used?

Salo, prepared by means of hot salting, is very fragrant and tasty. Moreover, thanks to the onion peel, such a product acquires a pleasant golden hue.

By the way, some housewives use such a product for frying potatoes. In this case, the chopped lard must be fried in a pan until the state of cracklings, and then put the chopped onions and potatoes. It should be noted that such a dish turns out to be very tasty, satisfying and nutritious.

AT small quantities subcutaneous lard is very beneficial for health. Thanks to high content essential fatty acids, biologically active substances and vitamins, it helps to maintain immunity and general body tone, especially in the cold season. The most common ways of harvesting lard for future use are salting in a dry way or in brine. Salo in brine is especially tender, fragrant and does not deteriorate for a long time.

List of recipes in the article:

Salo in cold brine

You will need:

2 kg fresh lard with skin
1 cup coarse salt
5 glasses of water
1 teaspoon black peppercorns
3-4 bay leaves
10 garlic cloves

Salo for salting must be chosen correctly. It should be white or slightly pinkish, with a thin skin and small meat layers, without hard veins. The knife enters into such fat without hindrance, like butter.

Wash the lard cold water, thoroughly clean the skin from dirt. Refrigerate the product to make it easier to cut. With a sharp knife, cut the lard into small pieces 10-15 cm long and 5-6 cm thick. They will easily pass through the neck of a three-liter jar.

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 home recipe So:

Wash the fresh fat, cleaning the skin. Let it drain and pat dry with a paper towel. Cut into squares of the same size portioned pieces, although it is permissible and a whole layer.
In a bowl, mix dry ingredients with coarse salt until evenly and in this mixture roll the pieces of lard on all sides.
Pour salt into the bottom of the container with a layer of 0.5 centimeters.
Lay pieces of bacon with small gaps, sprinkle with crumbs 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 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.
AT suitable container pour out the water 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.
AT different places a piece of lard with a sharp-nosed knife, make a recess, where 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 lard 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 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 specified amount of water, put on fire, bring to a boil, put right amount 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 onion broth for 12 hours, after which the pieces of lard are removed, smeared with chopped garlic and pepper, you can also connect 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.

Lovers over spicy taste smoked meats when cooking lard in onion skins, we recommend adding a couple of tablespoons 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;
pepper sweet pea- 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 hot pickle place the prepared lard, cover with a suitable flat plate so that it does not float, remaining out of 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 portion of the success comes from correct 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.

By 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 recipe for making combined lard takes a little time and effort, but finished product fills the house with an intense meat aroma.

Components:

lard with 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

The spatula is good for cooking. pork carcass, brisket and loin, which should be with a small meat layer.
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 masher to mash the spice mixture with the salt, garlic and olive oil to a pasty state. Other seasonings that go according to the recipe can be used as a topping.
At whole piece pork, separate the meat layer, and turn the piece itself with the skin up and use a knife to make a not deep notch so that ready product then it didn't crack.
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.

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 nylon cover or tie 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 suggest the old fashioned way salted fat, 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;
onion- 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 for primary processing fat. Then grate with coarse salt and ground pepper (you can red or black) on all sides. large pieces cut into quarters, but do not cut 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, put 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. Side layers of fat and from the back - here 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 in cold water for 10-12 hours, while adding a couple of teaspoons granulated sugar which will only improve its taste. Read more
Lard before you need to serve it 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.

Few housewives know how to properly pickle lard at home. And in vain: salted lard is a product that is not only tasty and satisfying, but also very useful for the human body. Although this benefit has often been questioned in the past.

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore it is important and necessary for everyone to eat fat. But just don't overdo it. Overuse absolutely any product, even the most useful, of course, can do harm.

Today we will show you how to choose the right lard for salting. And cook it deliciously at home with and without spices. You will learn that salting lard at home is not difficult.

Cook traditionally with our recipes Ukrainian dish you can quickly and tasty. To begin with, it should be borne in mind that homemade salted bacon has different tastes. And they depend on huge amount factors:

choice of salting option;
the choice of the product itself;
age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, the first thing. What you need to do is to choose the right product for salting.
How to choose a product, several useful tips.
1. Optimal size a piece of bacon for salting from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.
2. Pay attention to the color of the fat intended for salting. The product must be white or pale pink. Yellow color indicates that the product is not fresh or was stored in the wrong conditions.
3. The skin should cut well, have a light orange color and be free of bristle residues. When it is easily and effortlessly separated from the main piece, the product good quality.
4. Smell: cut a piece. fresh product has no specific smell either outside or inside.

How to salt lard with garlic and pepper in a dry way

The name of the person who salted lard for the first time has sunk into oblivion. But the product was to the taste of many nations. Most likely, for the first time it was salted and the warriors of Rome took it with them on a long campaign.

In a warm climate, salted lard did not spoil for a long time. It was not only possible to eat it with bread, but also to cook various dishes from it. hearty meals. salt tradition pork fat spread to all Slavic territories, the Baltic states and European countries.

You can salt the fat yourself at home. The success of the business depends on choosing the “right” core product. You need to purchase it in pairs, preferably homemade in a proven place. Frozen lard will not turn out very tasty.

The thickness of the piece is a matter of personal preference, but you should not salt pieces thinner than three to four cm.

For dry salting you will need:

pork fat 1.2 - 1.5 kg;
finely ground black pepper - 5 g;
salt, necessarily large -100 g
fresh garlic- 4-5 cloves.

How to salt lard in a dry way at home - step by step recipe with photo:

If on a piece intended for salting there is no heavy pollution, you don't need to wash it. It is enough to clean the soiled areas with a knife.

Separately combine salt and pepper and mix.

Cut pork fat into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long. Roll the sliced pieces on all sides in the resulting mixture.

Put it in a clean container and mix with minced garlic. If salt and pepper remain, then add the mixture on top.

Put the container in the refrigerator on the bottom shelf.

A week later, salted pork fat with pepper and garlic is ready. A piece of black bread with salty fragrant lard tastier than a hamburger from the cafe fast food.

Recipes for salting lard in brine at home

And now about how to salt lard in brine and spices and what is needed for this.

Attention! In order for the lard to be well and quickly salted, choose thin pieces (up to 5 cm in thickness). If salting a thick piece, then cut it into several smaller pieces.

Salting fat in brine in a cold way in a jar

This salting option is considered classic and the salting period is 3-4 days.

fat by the number of one three liter jar if laid in pieces tightly;
jar (3 liters);
water - 1 liter;
garlic - 4-5 cloves;
allspice and black pepper (can be ground, can be peas);
salt - 6 tablespoons;
laurel - 3 leaves;
a pinch of spices (anise, cumin, coriander, cardamom).

How to salt lard in brine in a jar - a recipe with a photo step by step:

On a note! A spice mix can be purchased at the store. Seasoning "For salting" is perfect.

Pour water into a saucepan (it is better to take a saucepan), add salt and mix thoroughly. We put the brine on the fire and stir until the salt crystals are completely dissolved in the water.

Spices (coriander, peppercorns) are crushed a little with a spoon. If bulk spices are taken, then, accordingly, they do not need to be crushed. Add all the spices except garlic to the boiling brine, mix and immediately turn off.

Peel garlic cloves, cut in half lengthwise. If you took large slices, then into several longitudinal parts. Slightly crush with a spoon. Add garlic to the cooled brine, mix.

We take a jar, put pieces of lard cut lengthwise into it.

Attention! Fat in a jar for salting should be packed tightly. At the same time, so that later there was an opportunity, if necessary, to get one or two pieces.

Pour the lard in a jar with a completely cooled brine along with spices, spices and bay leaves that have settled to the bottom.
Shake the jar, leave, without closing the lid, for 2 hours in the room.

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We close the salted lard in brine with a lid, send it to the refrigerator for 5-7 days. How longer than the bank with fat it will stand and be salted, so, accordingly, it will be more salty.

Completely ready homemade lard in brine will be in a week. Then you can eat it or continue to store it in the refrigerator in this form.

If you do not like to eat wet, only lard taken out of the brine, you can do the following:

take it out of the jar, put it on a paper towel;
after drying, sprinkle a little with any spices you like (just a little). Wrap in cling film and store in the freezer. It can be kept at home in this form for more than a year.

Salo in brine - the most delicious recipe in onion peel

It turns out incredibly fragrant, strong in texture, tasty. It is salted in this way quickly: only 1 day and the dish is completely ready.

To prepare, take:

1.5 kg. fresh white bacon (preferably with layers of meat);
salt 100 grams;
1.5 liters of water;
5 garlic cloves;
3 bay leaves;
9 peas of black pepper;
4-6 peas of allspice;
onion peel (50 grams is enough).

Step-by-step recipe for salted bacon in onion peel:

Take a pot, it will be enough for 3-5 liters. Put dry husks removed from the bulbs and washed under water on the bottom of the pan. Put pieces of lard on top of the husk. Salt the product on top, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! For salting fragrant lard in a hot way, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pot with water, set to heat.

On a note! Fat in the water will float to prevent this from happening, we recommend covering it with a plate on top.

When the brine in the saucepan on the stove boils, wait 10 minutes and reduce the heat to the very minimum. Leave in hot brine for another 15-20 minutes, and then remove from the stove and leave to infuse in any cool place for a day.

After the specified time, fat in onion brine cooked at home will be ready. The product will remain to be taken out, dried, sprinkled with spices and eaten or stored in the freezer.

Hot salting of lard in a jar of garlic and spices

The product is salted in this way for 3-4 days.

For salting it is necessary to prepare following products:

0.5 kilograms of fresh fat;
any spices to your liking (you can buy seasoning "For salting bacon" or make your own mixture of garlic, pepper,
bay leaf, thyme, coriander, etc.);
water - 1.2 liters;
salt - 3 tablespoons with a small slide.

How to salt lard with spices in a hot way with garlic and spices at home:

We put water on the fire, bring it to a boil, turn it off and let it cool completely to room temperature.
We clean the garlic, squeeze the cloves a little with a spoon, add to the water. Peppercorns and other spices in grains are crushed with a spoon, so they will give all their flavor to the brine. Let's put it all in the water.

Attention! If for salting you take purchased ground spices, then they will be added to the dish last. After filling with brine.

Add salt to the salting brine, mix until it is completely dissolved in water. Pour the brine into a jar (if you will salt in a jar), or leave it in a saucepan.

Cut the bacon into small pieces, approximately 12-15 cm in length. No more. Place them in the prepared brine, cover with a lid. The lard in the brine should be completely covered.

Put the container in the refrigerator or on the balcony if salting is carried out in the cool season for 3-4 days. After the specified time, delicious salted lard in spices will be ready!

It can be taken out, cut and eaten. For storage at home, it is necessary to remove it from the brine, dry it, sprinkle with a little salt mixed with seasonings and send it to the freezer.

On a note! Salo with layers of meat will taste more pleasant, and it doesn’t matter how you salt it.

Can be served as independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as with potatoes, any cereals and even with dark chocolate.

Video: boiled lard in a bag - cooking recipes

Hello friends! Today's post I want to start with the following statement: "the most the best fat the one that he salted himself. If you fully agree with this proposal, then you have absolutely come to the right place. Because we are talking about cooking this very tasty and, by the way, healthy snack at home.

Exist different ways salting fat, but the fastest is considered the “wet” method, that is, in brine. It is popular and not difficult at all, and I like it more than the “dry” version. Therefore, I dare to offer you to analyze its features. Well, in the next issues we will analyze other methods. 😀

In general, salting lard is not a difficult task, but it is very important to choose the right bacon so that the food turns out juicy and melts in your mouth while idle.

So first, carefully read the tips for choosing a product when buying it.

Fat should be light, pale pink or white. By no means grayish or yellow;
The skin should be soft, clean and without hairs, that is, well processed and without spots. If it is initially tough, then it is recommended to salt the fat without it;
When you press the pulp, the resulting dimple should not be restored;
When choosing fat with numerous streaks of meat, remember that it is more difficult to salt the meat, so the whole salting process will be longer;
Do not use boar fat for salting, otherwise the appetizer will smell awful.

Now that you are armed with knowledge, and I am sure that you will buy the right "material", you can begin to choose a recipe according to which you will salt the salsa.

So, let's start the process. Let me show you the easiest way first. Follow the instructions and you'll be fine.

It is advisable to first clean the fat before salting with the blunt side of the knife, rinse and dry.

Ingredients:

Pork fat (preferably brisket);

For 1 liter of water:

Salt - 100 gr.;
Garlic - 2 heads;
Peppercorns - a pinch;
Allspice - a pinch;
Bay leaf - 3-4 pieces.

Cooking method:

1. First prepare the brine. Pour into a saucepan clean water, add salt, put bay leaves, peppercorns and allspice. Bring the liquid to a boil, then turn off the heat and leave to cool.

Salt take coarse grinding and not iodized.

2. Cut the lard into pieces somewhere around 150-200 gr. each. Then peel the garlic and cut it into large cloves. Next, start each piece on 4 sides with 4 cloves of garlic.

3. After that, put the prepared pieces into a container so that there is a distance between them. Fill everything with cold brine.

4. Place a press on top, close the container with a lid and refrigerate for 5 days.

5. After 5 days, drain the brine, and place the pieces in bags and put them in the freezer. Well, or immediately take a test. 😉

How to pickle lard at home to melt in your mouth

Now we will use not cold brine, but hot. Thanks to this method, the fat will turn out very soft and tender.

By the way, for salting in a “wet” way, it is advisable to use glass jars or pans, but it is better to refuse plastic containers. But plastic containers are perfect for storing the product in the freezer.

Ingredients:

Salo - 1 kg;
Salt - 4 tbsp. spoons;
Pepper - 1-2 tbsp. spoons;
Water - 1 l;
Garlic - 2 large heads.

Cooking method:

1. Cut the lard into pieces. Rinse them under running water. Also boil the brine. Pour water into a saucepan and add salt. Bring to a boil.

2. Place the pieces in a clean deep capacity and fill with hot brine so that they are completely covered with liquid.

3. In this form, leave the workpiece in a cool place for a day.

4. Then drain all the liquid, and wipe the pieces dry with a paper towel. Next mix different types pepper (black, allspice, hot) with salt (1 tablespoon) and grated garlic. Cut the lard across the piece by 2 cm in thickness. Coat all the pieces with the resulting mixture, be sure to rub it into the slots. At the same time, immediately put the pieces in a clean pan.

5. Close the pan with gauze and refrigerate for a day. A day later, the snack is completely ready for use. The pieces are very tasty and tender.

Salt lard in brine in a hot way

The next method is also hot. However, the preparation of the brine is different from the previous one. It will be more tart and bright in taste, and therefore the fat will turn out to be more expressive in taste.

Ingredients:

Salo with layers of meat;
Water - 1 l;
Salt - 100 gr.;
Garlic (heads) - 2 pcs.;
Seasoning for meat (of your choice) - 2 tbsp. spoons.

Cooking method:

1. Pour water into a saucepan and add salt. Stir the liquid. Then peel one head of garlic and cut the cloves into plates. Add it to saline solution. Bring liquid to a boil.

2. Cut the lard into pieces and put them in the hot brine.

3. Place oppression on top, for example, a 3-liter jar. Cool the contents, and then put in the refrigerator for 3 days.

4. After 3 days, remove the salted pieces and dry them. Peel the second head of garlic and put it through a press. Mix garlic with seasoning and black pepper.

5. Put a cling film on the table, wipe the pieces of lard with spices and garlic and wrap everything in a film.

6. Then put the blank in the freezer. And when it freezes, then take it out and cut into slices. Eat for health!

How to salt lard deliciously and quickly with garlic

Here is another interesting recipe. And do not be afraid to add spices, because they will only add special taste and aroma.

Ingredients:

Salo - 1 kg;
Salt - 1 tbsp.;
Water - 800-1000 ml;
Garlic - 2-3 cloves;
Bay leaf - 1-2 pcs.;
Dried herbs, allspice - to taste.

For salting fat, it is best to take undercuts.

Cooking method:

1. Rinse the lard and dry. Cut it into pieces 3-5 cm thick.

2. Put all the pieces in a saucepan and fill them with warm water (pre-dissolve the salt in it).

4. After 6-12 hours, remove the pieces from the brine and sprinkle with spices as desired. Then cool and serve.

Salo in brine for long-term storage in a jar. Video recipe

Next in line is not just another way of salting bacon in brine, but also its long-term storage in a jar. I found a great story, according to which the author will teach you how to salt lard in a rustic way. It turns out amazingly delicious!

If you are going to store lard in a jar in the refrigerator for a long time, then do not add garlic to the brine. With the addition of garlic, the product will keep for about 6 months.

Also, for long-term storage, it is best to use lard with practically no meat streaks, since the meat absorbs salt very well and because of this it will become tough, and, accordingly, the whole snack too.

Please note that before filling the containers, the jars must be thoroughly washed and sterilized.

And the most important nuance at long-term storage is that the bacon in no case can not be tightly packed in a jar, otherwise it will quickly deteriorate.

How to salt lard in a cold way so that the skin is soft

Here is another option for salting in a jar, but for storage in the freezer. The method is also cool and the result is delicious).

Ingredients:

Salo fresh - 3 kg;
Salt - 8 tbsp. spoons;
A mixture of peppercorns- 2 teaspoons;
Ground red pepper- 1 teaspoon;
Garlic - 1-2 heads;
Water - 2-3 liters.

Cooking method:

1. Pour water into a saucepan and bring it to a boil. Then add red ground pepper and a mixture of peppercorns, put salt. After the salt dissolves, remove the brine from the heat and cool to room temperature.

2. Wash the lard under running water and dry. Cut into pieces.

3. Take clean jars and fill them with pieces.

4. Peel and grate the garlic.

5. Put garlic in each jar.

7. Salting will take place during the week. Therefore, only after 7 days, pull out the pieces and store them in bags in the freezer.

Boiled lard in brine - the most delicious recipe

Also, onion peel will be used in the recipe, so the color of the snack will turn out awesome.

Ingredients:

Pork bacon - 500 gr.;
Edible salt - 6 tbsp. spoons;
Water - 2.5-3 l;
Garlic - 2 heads;
A mixture of peppers - to taste;
Onion peel - to taste.

Cooking method:

1. Choose a beautiful and fresh fat. Cut it into pieces.

2. Peel the onion from the husk. We only need husks from about 7-8 onions.

3. Pour clean water into a saucepan, bring to a boil. Then add salt and put the onion peel. Let the whole consistency simmer for 15 minutes over low heat. After that, put the pieces of bacon in the brine and boil for another 7 minutes.

Keep in mind that enamel pan it will stain from onion peel, so choose the dishes that you don’t feel sorry for.

4. After the time has elapsed, leave the contents to cool directly in the brine. In the meantime, finely chop the garlic and combine it with the pepper mixture.

5. When the fat has cooled, take it out of the water and dry it. Make 3-4 deep cuts in each piece. Next, sprinkle the pieces with garlic and pepper and wrap in food grade polyethylene. Put in the freezer for a day. A day later, you can already eat a snack.

How to quickly salt lard to make it soft

And now I will tell you about this method of salting, according to which the pieces are transparent in appearance and well saturated.

I assure you, no one will refuse such an appetizer. Especially if it is served with hot borscht or a glass of vodka). Also, note that not only the fat will be soft, but also the skin. And therefore it can be beautifully and evenly cut into plates.

Ingredients:

Salo - 0.5 kg;
Water - 0.5 l;
Salt - 50 gr.;
Garlic - 2 cloves;
Peppercorns - 5 pcs.;
Bay leaf - 2 pcs.;
Spices - to taste.

Cooking method:

1. Take big piece bacon and cut it into equal pieces. The pieces should be about 5 cm long. Rinse them under running water and pat dry with paper towels. Next, put the pieces in a clean jar, but not too tightly.

2. Now the next step is to prepare the brine. Pour water into a saucepan, add salt and spices. Bring the mixture to a boil. After boiling, pour grated on fine grater garlic, mix well. Turn off the flame and leave for 5 minutes alone.

3. Pour the workpiece in the jar with the resulting liquid. At the same time, make sure that all the pieces are completely covered with brine.

4. Close the jar with a lid and leave for 3 days in a cool place.

5. After 3 days, the snack is ready to eat. And for its further storage, drain the brine and dry the pieces, put in bags and put in the freezer.

Salo in brine for hot smoking

Well, in conclusion, I want to invite you to try to cook a real homemade delicacy. I think after reading this recipe, you will "drool". Personally, I “flowed”, especially since the pictures are so appetizing!

Ingredients:

Salo - 2 kg;
Water - 1 liter;
Salt - 100 gr.;
Peppercorns - 3 pcs.;
Bay leaf - 2 pcs.;
Spices for barbecue - 1 tbsp. a spoon;
Garlic - 2 cloves.

Cooking method:

1. First of all, start preparing the brine. To do this, prepare all the products on the list.

3. Rinse the lard under running water and dry. Cut into pieces.

4. When the brine has cooled, immerse the pieces in it. Place the load on top and put the container in the refrigerator for 3 days.

5. After that, you can proceed to the smoking procedure. True, first the pieces must be pulled out of the marinade and dried, and only then sent to the smokehouse.

6. As a result, you will get a delicious smoked snack.

As you can see, there is nothing complicated in the process of salting lard in brine. The main thing is to buy fresh fat, rinse and dry it. Then competently prepare the brine with your favorite spices, choose hot or cold way, allocate time and patience for the salting itself, dry the pieces again and finally start eating, or store them in the freezer.

So do not be afraid of new culinary discoveries and cook to your health! Bon Appetit everyone!