Salt fat in water. How to salt lard in brine: a recipe and useful tips for preparing snacks

Salo at home - 11 salting recipes. It is impossible to resist - I recommend! Salo "It doesn't get any easier" Salo cut into pieces the size of a fist, clean the garlic in advance at the rate of 1 clove per 1 piece of bacon and cut this garlic into rounds. We prepare spices - suneli hops, pepper, ground dill seeds or any other that you like. Pour some seasonings, pepper and garlic on the bottom of an enameled pan. Then we take in left hand a piece of lard, in the right handful coarse salt and rub a piece of lard with this salt over the pan. After that, we put the fat in the pan with the skin down and repeat the operation with another piece of fat, sprinkling everything with spices and garlic. Don't be sorry for the salt! Then we tamp the fat a little in a bowl, cover it with a lid of a smaller diameter or a plate, put a small oppression on top (for example, a 3-liter jar of water) - and in a warm place for 3-4 days. After that, the fat is almost ready - it remains only to pull it out of the bowl, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste. Dry salting of lard For 1 kg of lard, 2-3 heads of garlic, seasonings (coriander, ground red pepper, cumin, garlic, basil, paprika, Bay leaf, thyme), salt. We cut the bacon into pieces 10x15 cm in size, we make deep cuts in them every 3-5 cm (up to the very skin). We stuff the bacon with garlic, rub it with a mixture of seasonings, roll it in salt and lay it tightly in layers in enamelware, generously sprinkling each layer with salt (remember that salt does not spoil the fat!). Let's put it in a cool place now - and after 5 days the fat will be ready. Salted bacon in brine with onion peel - very the old fashioned way. So not only our grandmothers salted lard, but, perhaps, great-great-grandmothers as well. Lard is best taken with meat layers, such as brisket, as this light welding is the optimal processing for meat. Wet salting of bacon In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil the onion peel and seasonings. Then we reduce the heat, put the lard cut into pieces 10 × 15 cm in size into the brine, and cook for 1.5-2 hours. We take out the pieces, let them cool slightly and rub with a mixture of crushed garlic, salt and seasonings. Wrap in a cloth and leave for a day at room temperature, then put in the refrigerator. Salo in onion husks A handful is required for 2 liters of water onion peel and 3 st. spoons of salt. Boil the brine, strain, put lard (about 2 kg) into this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the fat from the brine, rub generously with garlic, black pepper, wrap in parchment paper and refrigerate for a day or two. Ready. If you've done a lot, don't worry. Such fat is stored in the freezer for a long time. Brisket in onion peel For 1-1.5 kg of brisket or lard, 1 small head of garlic is required. For the brine: 1 liter of water, ½ cup of coarse salt, 1 handful of onion peel (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns. Put all the spices, along with salt and onion peel, into a saucepan and cover with water. Bring to a boil, put the fat so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in the brine for a day. After the brine has cooled, put the pan in the refrigerator. Then remove the fat from the brine and let it lie in a plate for 15 minutes to drain the excess brine. Squeeze the garlic through a press and coat the fat with it on all sides. Remove the fat in the refrigerator for a day. Then transfer to freezer. Salo piquant with garlic fresh fat. Make cuts to the skin, salt coarsely with coarse salt and put in a wide bowl, put oppression on top (you can also use a wide bowl of water or a saucepan). After a day, put all the fat and salt into a saucepan, pour water one or two fingers above the fat, add all sorts of spices (whatever you like), bay leaf and be sure to have more onion peel (it is she who will subsequently give the original color, taste and smell). All this is cooked for an hour. Then let the contents cool down room temperature. The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with an ordinary thread so that the tracing paper does not unwind, and put in the freezer. A day later, the fat is ready for use. Salo spicy For brine, you need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels. Bring all this to a boil, boil for 5 minutes. Then put pieces of fat in the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave overnight in brine. After that, remove the fat from the brine, let the water drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (this way it turns out tastier). Salo piquant It will take 1 kg of lard, 400 g of salt, onion peel, ground red pepper, garlic and other spices to taste. Prepare a saline solution (for 1 liter of boiled water - 400 grams of salt). Add a handful of onion peel to the solution. 1 kg raw fat(it can be salted in one piece or cut into small pieces) soak in saline for 12 hours. The fat should be covered with a solution. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more). Let the lard cool in the brine. Grate the cooled fat with salt ( a small amount), garlic and ground red pepper. Give the fat soaked in spices - and it is ready to eat. Salo in "brine" brine Salo prepared in this way does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste. To salt 2 kg of fat, prepare a brine: 5 glasses of water will require 1 glass of salt. Boil the brine, cool to room temperature. In the meantime, cut the fat into small pieces (to make it convenient to get it) and put it loosely (!) In a 3-liter jar, adding between the layers 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic. Fill with brine, cover loosely with a lid. We will keep it in the room for a week (it will already be ready for use), then we will take it out to the cold. Typically, such a container (3-liter jar) goes no more than 2 kg of fat. The main thing is not to put the pieces very tightly in the jar, otherwise the fat will simply “suffocate”. Salo with garlic We take fresh lard with a soft skin, even better if it is with meat streaks. We cut it into pieces 5x10 cm in size. Generously rub with salt. Place tightly in one layer in an enamel bowl. 5-7 large cloves of garlic cut into slices (not too small). Sprinkle so that the fat is evenly processed. Sprinkle with ground black allspice (1 teaspoon is required per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of fat that we salt. We cover the dishes with a plate that fits snugly into the pan (as if under oppression). And leave alone at room temperature for about 2 days. On the second day, you can already smell it! But it's better to stay another day. Then we take out the fat from the pan. Pieces of lard are wrapped separately in paper. We leave the garlic, which was in the pan along with the lard, with it. It is better to store pieces of fat wrapped in a canvas or plastic bag in the freezer. Salo with dill Water is boiled with bay leaf, black peppercorns, dill and salt. Salt is taken in such quantity that placed in a solution a raw egg or the potatoes didn't sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are lowered into the cooled brine. The product is ready for use in about a week. Before use, the fat is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours. With this method of salting, lard retains a “fresh” taste throughout the entire storage period. Rustic lard Fresh lard is cut into pieces of 250-350 g each and put in layers in an enamel pan, sprinkling with crushed garlic. Peas of black pepper are pressed into each bar of 6-8 pieces. Then they boil water with bay leaves and salt (there is enough salt so that a piece thrown there floats up). raw potatoes). After the brine has cooled down, lard is poured into it, pressed down with oppression and incubated for 10-12 days. Then the pieces are taken out, dried and stored in the cold. Salo with garlic and spices Any lard, both soft and hard, lends itself to this method of salting. Cut the lard into pieces the size of a palm or slightly smaller. With a sharp knife, pierce holes 1.5-2 cm deep into them and lay pieces of garlic in them (the amount depends on your love of garlic). Then you need to pierce new smaller holes and lay peppercorns in them - to your taste. Roll each piece of lard in a mixture of your favorite spices and rub this mixture well into the lard. Lay the pieces of bacon tightly on their side in a deep enameled pan. Prepare a very cool pickle, sparing no salt, because, as we already know, the fat will take exactly as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour over the lard with warm. When the contents of the pan have cooled completely, put the pan in the refrigerator. In a week, the fat will be ready. It should be pulled out of the brine, dried a little, wrapped in tracing paper or parchment paper and placed in the freezer. Salted bacon prepared in any way can also be smoked, if conditions permit. This can be done with the help of the most elementary smokehouse.

Juicy and aromatic salted lard- a constant snack on the table in the winter season. There are several ways to salt lard: hot, cold, dry, etc., but the tastiest lard is obtained in cold fragrant brine. Such a product can be stored in the refrigerator for about a week, but if you plan to store it longer, then be sure to place it in the freezer, after drying it from the brine.

For salting, you are free to choose spices to your liking: bay leaf, salt, black peppercorns, dill seeds, garlic, etc. You do not need to add sugar, vinegar to the brine!

Ingredients

700 g lard with or without lining
1 head of garlic
0.5 l hot water
1.5 st. l. salt
5 bay leaves
0.5 tsp dill seed
1 tsp mixture of peppercorns
0.5 tsp ground black pepper

Salting fat: the process step by step

1. Pour all the spices into a cauldron or pan. We peel the garlic from the husk, divide it into cloves and also peel them, rinse in water. Cut into slices in a container. pour hot water. Place the container on the stove and bring its contents to a boil. Turn off the heat and cool the prepared brine to room temperature.

2. Wash the lard in water and scrape off the dirt from the skin with a knife. If you like lard without skin, then just cut it off. Cut the fat into portioned pieces which will easily fit into any container.

3. Put them in a prepared container or container and fill with chilled brine, pouring all the spices onto the fat. Cover with a saucer or plate and place oppression on the fat, for example, a 1 liter jar filled with water. Do not forget to seal it with a lid. Place the lard in brine for 3-4 days in the refrigerator or cellar. After the specified time, the snack can be removed from the brine and tasted. If you like lightly salted lard, then remove it from the brine, dry it with paper towels and place it in a bag in the freezer for storage. For vigorous salting of fat, leave it in brine for another 2-3 days.

Salo in brine is a favorite appetizer that can be eaten without special trouble cook at home. Her soft, gentle and moderate spicy taste achieved through the use the right marinade and harmoniously selected herbs and spices.

How to salt lard in brine?

Salting bacon in brine is a simple matter and does not require special skill or many years of culinary experience. Having at hand a competent recipe with the correct proportions of the components and relevant recommendations for the implementation of the technology, anyone can cope with the task.

To obtain the result, it is necessary to choose a fresh, high-quality base product without third-party odors. The presence of meat layers is welcome, but not required.
Commonly used seasonings and spices: bay leaf, peppercorns and garlic can be supplemented with other spices if desired.
Salting lard in brine can be done hot and cold, resulting in a softer or denser structure of the finished snack.

Hot salting of lard in brine

Salo in hot brine is cooked faster than usual, but it turns out soft and fragrant. In a similar manner, you can salt the product from the neck of the carcass, which is characterized by an increased density and with other salting options it turns out not so tasty and harsh. After 2.5 days, the appetizer will be ready for tasting.

Ingredients:

fat - 1 kg;
garlic - 5-7 cloves;
onion peel - 1 handful;
water - 1 l;
salt - 0.5 cups;
laurel - 2 pcs.;
allspice and black pepper - 7 pcs.;
hot pepper - 0.5-1 pod;
spices.

Cooking

The lard is washed, dried and cut into bars 15x5 cm.
Let the water boil, add salt, all spices, boil for 2 minutes.
Lay chunks of fat in a boiling brine and incubate for 10 minutes.
Remove the fat in hot brine from the fire, cool, cover with a lid and place in the refrigerator for a day.
They take out pieces of the product, dry it, rub it with a mixture of dry spices and garlic, wrap it with a film and put it in the refrigerator for another day.

Salting fat in brine in a cold way

Salting lard in brine in a cold way is even easier than hot, but it will take at least a week for the product to ripen. An appetizer decorated in this way has a number of advantages: it is stored for a long time without changing its tasty qualities and without acquiring an unpleasant yellowness, and pleases tasters with an excellent spicy taste.

Ingredients:

fat - 2 kg;
garlic - 7 cloves;
water - 5 glasses;
salt - 1 cup;
laurel - 3-5 pieces;
black peppercorns - 10-15 pcs.

Cooking

The lard is washed, cut and loosely placed in a container, alternating with laurel, garlic and pepper.
Water is boiled, dissolved in it so much, the brine is allowed to cool and the product is poured into it.
After a week of infusion under room conditions, lard in brine will be ready.

Salo in brine in a jar - recipe

It is convenient to salt lard in brine in a jar. The main thing is to cut a chunk of the original product into pieces that will be convenient to stack and remove from a glass container. The vessel must not be left in the sun and tightly covered with a lid: it is better to take for this purpose a small piece of fabric folded in four or a saucer, placing the workpiece in a dark place.

Ingredients:

fat - 2 kg;
garlic - 5-7 cloves;
water - 5 glasses;
coarse salt - 7 tbsp. spoons;
laurel - 5 pcs.;
black pepper - 8 pcs.;
allspice - 5 pcs.

Cooking

Salo is placed in a jar, alternating with slices of garlic, parsley and pepper.
Boil water, dissolve salt in it, let it cool to 40 degrees and pour it into a jar.
After 2 days of infusion of the product at room conditions, the lard is transferred in brine to the refrigerator for the same time.

Salo in brine with garlic - recipe

Salted lard in brine with garlic results in an even more piquant taste and aroma of the snack than as a result of the implementation of previous variations. AT this case garlic is used not only to flavor the marinade. Prepared chunks of the original product are stuffed with pieces of teeth before immersing them in brine.

Ingredients:

fresh fat - 1.5 kg;
garlic - 1.5 heads;
water - 1 l;
coarse salt - 5 tbsp. spoons;
laurel - 5 pcs.;
black pepper and allspice peas - 5-8 pcs.;
coriander - 0.5 tsp.

Cooking

In the prepared pieces of fat, punctures are made with a knife, into which garlic is inserted.
Boil water, dissolve salt in it, let cool.
Salo is placed in suitable capacity, alternating with spices and chopped remaining garlic.
The product is poured with brine, left for 2 days in the room, and then transferred for the same amount to the refrigerator.

Salted lard in Ukrainian in brine

Salo in brine in Ukrainian is classic version favorite snack. Product holding time spicy marinade in the refrigerator can vary from three days to three weeks, after which the slices are dried, rubbed with ground pepper or dry spices if desired, and sent for further storage in the freezer.

Ingredients:

fat - 1.5 kg;
garlic - 5-7 cloves;
water - 1 l;
coarse salt - 2 tbsp. spoons;
laurel - 3 pcs.;
ground black pepper - 1 tbsp. a spoon;
peppercorns - 6 pcs.

Cooking

In boiled cold water dissolve salt, add pepper, laurel and garlic.
Pieces of lard are dipped into the marinade, pressed with a load, covered with a lid and placed on a refrigerator shelf.

Salo in Belarusian in brine

The following recipe for salting bacon in brine is borrowed from Belarusian cuisine. Distinctive feature this option– the use of cumin, which gives the snack unique taste and characteristic aroma. Often, a spicy dry mix for rubbing product chunks is also supplemented ground coriander or cardamom.

Ingredients:

fat - 1 kg;
garlic - 5-7 cloves;
water - 1 l;
coarse salt - about 200 g;
laurel - 2 pcs.;
ground black pepper and cumin - 1.5-2 tbsp. spoons.

Cooking

The brine is being prepared. To do this, so much salt is dissolved in water so that a raw potato or egg floats to the surface.
The brine is brought to a boil, pieces of fat are lowered into it and left for a day at room conditions.
Next, Belarusian-style lard in brine is removed from the container, dried and rubbed with a mixture of cumin, pepper, chopped laurel.
Spread slices of garlic on top, wrap the product with a film and place in the refrigerator for a week.

Salo in brine "Five minutes"

Salo in brine, the most quick recipe which you will learn later, you can try the slice after cooling and cooling on the shelf of the refrigerator or prepare it for future use by placing it in a sterile container and corking it with boiled lids. Suitable for appetizer fresh product with meat layers, and without them.

Ingredients:

fat - 1 kg;
garlic - 7-9 cloves;
water - 1 l;
coarse salt - 200 g;
laurel - 4-5 pieces;
black peppercorns - 10-15 pcs.;
allspice peas - 7-9 pcs.

Cooking

Boil water, dissolve salt in it, lay lard, garlic and spices.
Allow the contents to boil, cook for 5 minutes.
After cooling the snack, let it cool in the refrigerator.
For harvesting for the future, the pieces are laid out in sterile jars, poured with boiling brine and rolled up. Keep cold.

Salo in brine with sugar

Salted fat with sugar in brine next recipe will appeal to lovers of contrasting flavor combinations. The appetizer turns out to be moderately spicy, surprisingly fragrant, with a subtle sweet note. It harmonizes perfectly when served with brown bread, grainy mustard and fresh vegetables.

Ingredients:

fat - 0.5 kg;
garlic - 3-4 cloves;
water - 1 l;
coarse salt - 140 g;
sugar - 100 g;
laurel - 3-4 pieces;
hot pepper, dried basil and marjoram - ½ teaspoon each;
paprika and black pepper - 1 teaspoon each;
allspice - 5 peas.

Cooking

The water is heated to a boil, spices and garlic are thrown, removed from the heat.
Lay chunks of fat, press down with a load and leave for 10 hours.
Delicious lard in brine is removed on a paper towel, dried, and placed in the refrigerator.

How to store fat after salting in brine?

Salo, salted in brine, with the right approach, perfectly retains its characteristics for a long time, providing the opportunity to enjoy its excellent taste at any time. Having completed all the stages of salting snacks, you need to take care of its proper storage.

Salted, savory chunks of bacon, if desired, can be grated before storage with black or red pepper, paprika or any other multi-component spicy dry mixture.
The slices are placed in a bag or wrapped in a film (paper) and stored in a freezer.
With such storage, the product remains fresh for a long time and is perfectly cut before serving.

Those who avoid eating lard because they think it is very high-calorie product they just don't know anything about it. Pork fat is able to increase immunity, remove cholesterol and heavy metals from the body, and also have a beneficial effect on the functioning of the stomach and intestines.

The main thing in the use of this product is to observe moderation, then it will only bring benefits, and not overweight and health problems.

Classic recipe

The classic recipe for this dish can be categorized as “simple and quick”. In addition to the fact that this recipe introduces the basics of lard salting technology, it also provides an opportunity for culinary experiments, since the choice of spices and their quantity is arbitrary (to taste).

For cooking you will need the following products:

1000 g pork fat;
1250 ml of water;
200 g of salt;
30 g fresh garlic;
seasonings and spices to taste.

The preparation of the ingredients will take no more than 60 minutes, and the subsequent salting process will last for four to six days.

The calorie content of the product will be on average 712.0 kcal per 100 g.

The method of salting lard in brine in a jar:

Dissolve salt in boiling water, let the brine boil a little and leave to cool;
Cut the product intended for pickling into pieces that will easily pass into the neck three-liter jar, grate with garlic and put in a bottle, slightly pressing down and sprinkling with spices;
Pour everything with the cooled marinade, cover with a towel and leave alone away from straight lines. sun rays at the time specified in the prescription;
Salted bacon, dry with a paper towel, wrap with parchment (foil or cling film) and store in the freezer.

Salted salo in brine with garlic in a jar

When salting bacon, various spices are used: from classic black peppercorns and bay leaves to star anise. But without garlic, it will not have that appetizing aroma and piquancy. Therefore, it is possible to take only one garlic for salting from spices and as a result you will get a soft and fragrant bacon.

For salting lard in brine with garlic you will need:

1000 g of lard;
1000 ml of water;
200 g of salt;
50 g garlic cloves.

It will be possible to try salted bacon with garlic 6 days after it was put in a jar and poured with brine.

The nutritional value of the finished bacon is 815.6 kcal / 100 g.

- Because the saline solution used cold, the first step is to prepare the brine. For him, you need to boil water, dissolve salt in it and cool;
- While the brine is cooling, prepare the lard. It must be cut into medium pieces and rubbed with garlic on all sides;
- Then put the prepared pieces of the pork product into the jar, sprinkling their layers with the remaining chopped garlic;
- Pour the contents of the container with cooled brine and send to a dark, cool place for six days. You can leave it in the refrigerator or basement for this time.

Salting in hot brine

The recipe for salting bacon in hot brine is very common and has many fans, due to the fact that finished product it turns out much softer and more tender than in any other way. Another plus of this method is that the fat is salted out much faster.

To pickle a three-liter bottle, you need to take the following amount of the main product, as well as water and spices for the brine:

- - 2500 g of lard with a layer;
  - 2000 ml of drinking water;
  - 150 g large cooking or sea salt;
  - 15 g dry mustard;
  - 10 g red ground pepper;
  - 30 g of garlic;
  - 15-17 black peppercorns;
  - 7-8 peas of allspice;
  - 5-6 cloves.

It will take no more than 20 minutes to prepare the main ingredient and prepare the brine, and the finished salted lard can be tasted in 2-3 days.

Fat filled with hot brine loses some of its fat and calories, therefore, depending on the presence of a layer, the calorie content of such a product will be from 450-500 kcal / 100 g.

Cut the lard into pieces that will be convenient to put in a jar, and roll each piece in red ground pepper. Peel the garlic cloves and chop into thin petals;
In a three-liter bottle, do not fold too tightly with the skin up, the product cut into pieces for pickling. Sprinkle each layer with garlic cloves;
In pure drinking water dissolve salt, add cloves and peppercorns. Bring the brine to a boil and dilute dry mustard in it;
Pour hot brine over lard in a jar, then cover with a lid and leave alone for several days.

Recipe for salted lard in Ukrainian

Salo is considered a Ukrainian national delicacy. In Ukraine, as soon as they do not cook it: with onion peel, and with honey, and even in chocolate. Every Ukrainian housewife has her own recipe for lard in Ukrainian. All existing recipes for this delicacy are enough for a whole cookbook. Below is one of them.

For this salting in Ukrainian you will need:

1000 g of lard with a layer;
1000 ml of purified drinking water;
200 g of coarse sea or table salt;
60 g (about 10 medium cloves) garlic;
6 peas of allspice;
6 black peppercorns;
3 bay leaves;
15 g dried (or 30 g fresh) herbs;
1 star anise;
a little black ground pepper to taste.

The total time for salting will be three to four days.

The calorie content of this pickle will depend on the calorie content of the original product, and on average, per 100 grams, this figure will range from 724 to 816 kilocalories.

First you need to prepare the fat. This culinary process will take place in two stages. On the first, you need to soak the sliced \u200b\u200bin slices for three to four hours (or better night) original product in cold water. This is done so that all the blood is washed out of the meat layer;
After soaking, the pork fat should be loosely (so that it does not suffocate) in a prepared jar, not forgetting to add spices and spices between the layers;
Prepare a brine from water and salt. Salt can be dissolved both in cold water, and in hot or boiling water. It is important to achieve complete dissolution of all crystals. Pour lard folded in a jar with room temperature brine;
Cover the container with a lid and leave to salt in the refrigerator for up to four days.

You have to be very careful in choosing pork fat for salting, so that unscrupulous sellers do not slip the fat of a boar, an old or sick animal. A good product has a delicate pink shade that is pleasant to the eye, and its meat layer does not stick to hands.

It is worth refraining from acquiring a gray-yellowish bacon with an unpleasant specific smell, on the skin of which there is no stigma indicating product certification.

Fat from the back and sides is perfect for salting, but it is better to refuse lard from the sternum and belly, since the sinewy layer passing through these parts of the carcass makes it too tough.

After buying fat, you should not store it together with other products that have a specific smell, since it is able to absorb foreign odors. But if suddenly pork product absorbed, for example, the smell of fish, it should simply be soaked for a couple of hours in boiled water with minced garlic.

Second main ingredient used in the process of salting lard in brine in a jar is salt. It is better to use a large sea or table. Salt will not only help save everything useful material but also remove excess moisture from it.

The amount of salt and spices indicated in the recipe can be adjusted to your liking, but do not be afraid to oversalt this product. Why? Because the fat will absorb only as much salt and spices as it needs and not a gram more.

You can speed up the salting process if you place the fat in the refrigerator under oppression. Care must be taken when storing salted pork fat. Except temperature regime should also withstand light, because under the influence sunlight the product will age and turn yellow very quickly.

You can, of course, buy salted lard in a store or on the market. But where is the guarantee that this product will be fresh and its taste will meet your gastronomic preferences? Here in Ukraine on the market you can try bacon from different manufacturers and make the right choice. They will also share recipes with you. home cooking this product. Let's immediately bring it up to date: in Ukraine there is lard and sponder. The first is a solid piece pork fat. Cracklings are heated from it or thinly cut into rye bread, and they also make curls - a meat dish. Shponder can be described as follows: puff lard. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, undercut. Sponder is also salted and smoked. But this is an appetizer on its own. Bacon is good with scrambled eggs and bigos. You can salt lard in a hot way at home. And many housewives cook it themselves. How? Read about it in our article.

Benefit

Compared to meat, lard is a more budgetary product. And no less useful. Fat (if used in moderation) does not contribute to the development of body fat and gain excess weight. But the benefits of it are undeniable. It contains arachidonic acid, which maintains the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates the metabolism in the body. Contrary to popular belief about cholesterol, fat cleanses blood vessels. It - unique product. Salting pork fat in a hot way makes it possible to obtain an ingredient that will add juiciness meat dishes, in the form of cracklings will make dumplings hearty, and with vegetables the food will be very tender. But many people love this product and just like that. With a sharp knife we cut off a thin, translucent slice of bacon and put it on Borodino bread. green onion and a shot of vodka… What else do you need for a sincere meal?

Ways of salting fat. A few secrets

To prepare a treat, you must first select raw product. Young and good fat should be snow-white, with a pink tint. The knife goes into it easily, like butter. The fat should be elastic enough - when pressed, the trace remains for some time. Housewives check the quality of the product by smell. At good fat pleasant, slightly sweet aroma. Quality sponder is determined by the layers of meat. There should not be any traces of bristles on the skin. There are three main ways of salting fat. The first one is dry. A piece of bacon is simply covered with salt and spices and so left under oppression. The second way is wet, without heat treatment. in brine at home - a long and laborious process. In addition, neither the first nor the second methods are suitable for sponder. It becomes very hard. And finally, the third way is hot. It will be discussed below.

Sponder in onion peel

About a kilogram of undercut (bacon) is cut into four equal parts, along with the skin. Boil a liter of water in a wide saucepan. Pour a glass of salt and stir until the crystals are completely dissolved. We need a husk from five kilograms onion. Put half of it in a bowl. Place four pieces of lard on top. Between them, we will also layer the husk. On top should be onion clothes. Let's add some water. Let's take the top husk. Bring to a boil and boil for ten to fifteen minutes. After removing the pan from the heat, wrap it in a blanket and leave it at room temperature for twelve hours. We clean the sponder from the husk. Peel the head of garlic. Cut the teeth coarsely. Stuff the pieces of sponder with garlic and grate with black ground pepper. In principle, hot salting of lard in onion skins is completed. Left to do finishing touch. Let's deploy cling film. With each piece of sponder, put a bay leaf next to it and two cloves with sweet peppercorns. Wrap and leave for a day in the refrigerator.

fragrant lard

Salt prolongs food suitability product. But its gastronomic qualities largely depend on spices. You can salt lard in a hot way without seasonings. But then it is used exclusively for cracklings. And if we want to get tasty and fragrant lard, prepare a mixture of spices. It should include ground red pepper (hot and coarse), turmeric, dried dill, three or four cloves, bay leaf (rub in the palms as finely as possible), cinnamon and nutmeg. All seasonings can be put on the eye, a pinch. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of fat into large pieces. Put them in a saucepan and fill with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Let's leave it like that for half a day. Wipe the pieces with a towel and rub them with garlic. Wrap in cling film and put in the freezer for a day.

The fastest way to pickle bacon in a hot way

Sometimes it's so unbearable to try a product! Or maybe friends are visiting. And what could be better for vodka than a thin, slightly pink slice of bacon, placed on the edge rye bread. And if a piece of fresh pork fat is lying around in the refrigerator, then after half an hour you can start the feast. Prepare a clean jar with a lid, put a kettle on the fire. While the water boils, cut two hundred grams of fat into thin slices. In a separate bowl, mix three large spoons of salt, one teaspoon of peppercorns, four finely chopped garlic cloves, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Put the fat in a jar, interspersing it with a mixture of salt and spices. And pour boiling water over everything. The water level should be one centimeter above the fat. Seal the jar with a plastic lid. When the liquid has cooled, salting the lard in brine at home is completed. But the product will be tastier if you hold it for at least another ten minutes in the freezer.

In a slow cooker

You can also salt lard in a hot way with the help of kitchen devices. For example, the above method with onion peel is also suitable for cooking in a slow cooker. We cut a kilogram of brisket so that the fat fits in a bowl. We wash two handfuls of onion husks. We put half on the bottom of the multicooker. On the onion clothes we place pieces of bacon and five bay leaves pounded in the palms. From above we fall asleep with the remaining husk. Boil a liter of water in a saucepan. We dissolve in it two hundred grams of salt and two tablespoons of sugar. Pour lard with onion peel with boiling water. Cover with a lid and set the "Extinguishing" mode for one hour. After the end of the program, let the fat marinate in brine overnight. After that, we take out the pieces of sponder, rub it with garlic and spices passed through the press. Wrap in cling film and put in the refrigerator.

With mustard and onion peel

First we make a mixture of spices. It consists of salt (5 tablespoons), Dijon grain mustard and black ground pepper (two tablespoons each), four garlic cloves squeezed through a press, three cloves. Boil two liters of water. Pour a mixture of spices there, leaving a certain amount for rubbing afterwards. Wash a kilogram of fat, cut into bars. Add two hundred grams of onion peel and seven bay leaves to boiling water. I put fat. Cook it over low heat for two hours. Salting lard in a hot way is also beneficial because its shelf life increases, because all microbes die from such a long heat treatment. Then we take the bars out of the brine, dry them and rub with the remaining spices. We pack each piece in foil or cling film. We put it in the freezer for a day.

way in adjika

From five kilograms of the product, the skin should first be cut off. Dip the fat in boiling water and boil for about fifteen minutes until foam appears. In a bowl, prepare a mixture of 500 gr. coarse sea salt and 50 gr. ground black pepper. lettuce cut into large pieces. Rub them generously with spices. Don't be afraid to oversalt or make the dish too spicy. Salo absorbs as much salt and pepper as needed. Coarsely chop four or five cloves of garlic. Let's fill them with lard bars. In a bowl, mix four tablespoons of mustard with grains and two - adjika. Coat the pieces of fat with this mass. We put the bars in containers very tightly. Between them, you can add lingonberries or cranberries. Securely pack with lids and refrigerate for five days. This hot method is not suitable for bacon.

Fragrant appetizer with garlic

This recipe suggests cutting the product into small pieces. We put them in a saucepan and fill them with filtered water at room temperature. The liquid should cover the fat by two centimeters. Bring the water in a saucepan to a boil, then boil for another small fire about five minutes. We remove the dish from the stove. Add five heaping tablespoons of salt. Stir well until completely dissolved. We leave it like that for twelve hours. Thus boiled fat in brine (hot) will make it soft and suitable for any teeth. After half a day, we take out the pieces, dry them with kitchen napkins. Grind five cloves of garlic and rub with a mixture of spices. You can already use ready composition seasonings "For salting bacon", but nothing prevents us from preparing it ourselves. The main thing is that coriander, bay leaf, black and red pepper are present in the mixture. Seasonings will become slightly moist from rubbing with garlic. With this mixture, you need to coat each piece. After that, we put the fat in a tightly closed container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.

Sponder in the oven

So far, we have considered how to make lard in brine in a hot way. But on this culinary fantasy people don't end. Bacon, that is, lard, in which there is a layer of meat, will be very tasty if it is baked a little. To do this, cut a kilogram bar into slices 1-2 centimeters thick, but not completely, but only to the skin. We got something like a book with pages. Peel and finely chop four garlic cloves. Combine one hundred grams of salt with your favorite spices. Generously rub the "pages" with this mixture. Wrap the bar in foil - tightly so that the fat does not leak out. We put the aluminum envelope on a baking sheet and send it to the oven. For a quarter of an hour we bake the sponder at 170-180 degrees. Then we cut the foil, unfold the edges and let it brown for another five to ten minutes.

Another Express Method

Salting fat in a package in a hot way allows you to get delicious snack a day after preparation. To do this, we need a dense, air-tight plastic bag. Salo cut into small sticks. We rub each with spices (ground black pepper and chopped bay leaf are required). Boil a liter of water. Dissolve a glass of salt in it. Stir until completely dissolved. You can add some cloves. Pour hot, but not boiling brine into the bag. Tie with a rubber band and leave to cool. When the liquid reaches room temperature, remove the bag in the refrigerator.