Salting lard at home recipe. How to salt lard at home

It is rare that a picnic can be imagined without an offer to fry lard on skewers, and at home this product is also no less popular. And if, having come from the market, you are looking for reliable and proven methods of salting bacon, you are not mistaken with the address - we will reveal the most popular and savory recipes. There are many recipes: dry salting with or without seasonings, an unusual recipe with onion peel - you can choose for every taste.

In order to get a delicious fat, which you will not be ashamed to brag to your friends around the fire, you need to learn how to choose it correctly.

Walking between the meat rows in the market, take a closer look at the future lard:

• The cut of fat should be fresh, not weather-beaten, without any stains. Colour: Off-white to slightly pinkish.
• It is good if there is a minimum or no blood streaks in the reservoir.
• For salting, you do not need to choose too thick pieces, the fat will be tasty and soft with a thickness of 2 fingers (2-3cm). Be interested in what part the pieces are cut off from - the most tender and tasty will be from the barrel or back.
• If a bonfire is waiting for a lard ahead, it is desirable that one or two layers of meat be seen in the middle. Usually it is fat from the peritoneum.

How to determine softness

If the thickness of the fat can be determined visually, then you will have to tinker with its softness: oily, spreading fat under the nail is suitable only for minced meat or processing into animal fat.

1. The skin of good fat should smell, be elastic, but not hard. When pressed with a fingernail, the skin should SLIGHTLY resist, if the resistance is strong, the fat will be tough and tasteless.
2. Run your fingernail along the side of the piece of fat and, seeing a scraping of white fat underneath, consider that you have found what you need. Otherwise (no or very little fat scraping), a piece of bacon will be tough.

And so the material for creativity in the kitchen has been chosen, now we proceed to consider recipes for salting lard in a jar or freezer.

For salting you will need

• - 1 glass + -
• - 1 tsp + -
• - 3-4 leaves + -
• — about 1 head + -
• Ground red pepper- 0.5 tsp + -
• Cumin, marjoram, suneli hops — pinch (optional) + -

Cooking

This method of salting is ideal because you can’t spoil both porridge with butter and lard with salt. Any housewife will cope with home ambassador for 5 points!

The recipe is for 1 kg of bacon. For salting, you can use a plastic container or a glass jar of a suitable size.

1. Mix salt, black and red pepper in a deep bowl. For lovers of exotic spices, we suggest adding your favorites.
2. We cut the bacon into pieces 5-7 cm long or salt it with a whole piece (this salting option is not suitable for a glass jar).

How to add garlic?
We offer two ways to add it to the mixture for salting lard: make small cuts like pockets and put garlic slices into them; Pass the garlic through a press and add it to the salt and pepper mixture.

1. We generously roll each piece of lard in the prepared pickling mixture and put it in a container, on the bottom of which we must add a bay leaf.
2. We put the pieces in a jar in a column, and it is most convenient to put the fat flat in the container. In the second case, the first ball of fat is laid with the skin down, the second, connecting the fat to the fat, with the skin up.
   5. The first day we let the lard salt out at room temperature. On the second day, we drain the resulting brine and transfer the dishes to the cold.

After 3-4 days of salting, you can try corned beef.

Harvesting for the future

If the fat is salted for the future, part of it, after complete salting, can be put in the freezer, placed in a plastic bag. It is advisable to put small portions in bags - 2-3 pieces no more.

Salted in a jar, roll up with an iron lid. The shelf life of such a roll is not limited.

And now we offer a recipe for true connoisseurs of this delicacy - a recipe for salting in onion peel. In the end result, we get lard to taste and look like smoked bacon.

Salting Ingredients

• Salo (preferably with a layer of meat) - 1.5-2 kg;
• Onion peel - 1 glass;
• Water - 1 liter;
• Salt - 1 cup;
• Garlic - from 10 to 15 cloves;
• Bay leaf;
• Ground black pepper;
• Red ground pepper;
• Coriander.

Cooking

1. Dilute salt in water.
2. We wash the onion peel under running water.
3. We put a ball of washed onion peel in a saucepan, then pieces of bacon and again cover it with a ball of peel on top.
4. Pour everything with the prepared brine from water and salt, bring to a boil and boil for 40-50 minutes.
5. Remove the pan from the heat and, without removing the contents, leave it to cool.
6. For lovers of smoked meats, you can try adding liquid smoke. In this case, cool and infuse the contents, leave under a closed lid for 24 hours.
7. In a separate container, mix all the seasonings proposed in the recipe, add the garlic passed through the press.
8. We take out the cooled fat from the brine, peel it and roll each piece in a container with spices.

Ready, processed in spices, we wrap the bacon in parchment paper and place it in the refrigerator for a couple of hours, and only after that - in the freezer.

Salted fat in brine

Ingredients

• Fresh fat - 1 kg (enough to fill a 1.5-liter glass jar);
• Boiled water - 1 l;
• Salt - 1 cup;
• Garlic - 5 cloves;
• Bay leaf - 4-5 leaves;
• A mixture of peppers (white, black, allspice) - 1 tsp or 5 peas each;
• Salad seasoning.

How to salt in brine

1. We put the prepared (cut into portions) lard in a plastic container or a glass jar, sprinkling with chopped seasonings and shifting slices of chopped garlic.
2. Pour salt into boiled, cooled down to 40 ° C water and completely dissolve it.
3. Pour the bacon prepared in the container with warm brine.
4. If we salt the fat in a container, we put oppression on it (it is most convenient to put a jar of water). In any case, we make sure that the fat is completely in the brine.
5. As in the first recipe, we keep the fat at room temperature for 2 days and an additional 2 days on the shelf of the refrigerator.
6. After that, we take out the fat from the brine and let it dry on its own or dry it with paper towels.

The final touch remains: we rub the lard with seasoning for bacon, wrap it in foil or parchment and send it to “rest” in the freezer.

As you can see, salting lard at home is not at all a complicated process, it is more difficult to buy it correctly. Therefore, we wish you successful shopping in the meat rows and incredible pleasure from eating fragrant pieces of lard at a picnic!

Bon appetit!

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:

• Salo - 1 kg.
• Garlic - 1 head.
• Laurel - 6 leaves.
• Black pepper - 6 peas.
• Allspice - 6 peas.
• Water - 1 l.

Cooking:

1. 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.
2. 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.
3. 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.
4. 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.

Video recipe

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. 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 holiday 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 for the liquid to drain 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. spoon.
• Coriander - 1 tbsp. spoon.
• Paprika - 1 tbsp. 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.

I salted the lard again and updated the salting recipe with new photos. I'll tell you how to quickly cook salted lard. And also about the traditional methods of salting fat: dry and wet, that is, in brine (brine). The preparation time for quick salted bacon will take from 7 minutes to one hour, not counting cooling. delicious salty salo we will cook in different ways recipes: in the oven, microwave, slow cooker, in a baking sleeve, in foil. Let's not ignore the express method salting lard in a jar in 30 minutes.

• Pork layers (I have 1.6 kg);
• Seasoning for pork (I have pork baked with mustard and spices) - 1 pack.
• Salt (and Adyghe salt), pepper - to taste.
• Adjika.

Grate the meat with spices, salt, pepper, adjika. Let it brew for 40 minutes in the refrigerator.

Put the layers of pork in a baking sleeve and put in the oven, heated to 200 degrees.

The cooking time of such a brisket in the oven is 1.5 hours. Cool the finished fat and you can eat!

BON APPETIT!!!

And I myself cooked delicious salted bacon several times in a slow cooker.
And now - hot salting of lard

Here is the recipe for lard for the slow cooker:

A piece of lard is taken, no larger than a multicooker tray for steaming.

Salo is chosen with layers of meat, it is generously rubbed with salt, spices, grated garlic. It is packed in a baking sleeve and soaked in it with spices and salt for some time (15-30 minutes).

Water is poured into the multicooker bowl, about 5 cups from the multicooker. Boiling water will only speed up the cooking process. The tray with bacon is inserted into the multicooker, the lid closes. The “steam cooking” mode is selected and the cooking time is set to 60 minutes. Ready tasty lard is therefore removed and cooled for a quick recipe. Once the fat has cooled, you can try it!

Try it, very tender and fragrant lard!

You can cook lard in a slow cooker not only in a baking sleeve. Several times I cooked such boiled bacon with garlic and spices in foil.

If you do not have a slow cooker, cook lard with spices according to this recipe in a double boiler or pressure cooker. And such an original fat can be cooked in the microwave.

Recipe for cooking bacon in the microwave

A piece of bacon (300-400 g) is rubbed with salt, pepper, garlic. It can be stuffed with carrot straws, then the cut will turn out beautiful. Pack in a roasting sleeve or cooking container in . Cook bacon in the microwave at 800 W for 6 minutes. Then let the fat stand in the microwave for a while, “walk”. Cool down and try! The lard is soft, but the skin is slightly harsh. It doesn't affect the taste in any way.

Another method of quick preparation of lard is the express method. A few words about him.

Express - a recipe for salting lard

Pieces of lard are well rubbed with salt, spices and garlic. They are placed in a glass jar, it must be checked for integrity and the presence of chips. From above it is simply covered with a metal or nylon cover, it does not close! A cotton napkin is placed at the bottom of the saucepan, water is poured. Lard is sterilized (boiled) for 30 minutes. Everything, the fat is ready. Cool down and try!

There are also

traditional salting methods

which cannot be bypassed. Here are some of them:

Dry salting method

Pieces of lard are rolled in coarse table salt.

Iodized salt and "Extra" are not suitable for this method of salting fat. You can add red and black pepper to the salt, as well as various dried herbs: Provence, marjoram, cumin, etc. The lard is very fragrant if it is shifted with slices of chopped garlic.

When salting fat, it takes as much salt as needed. It is believed that it is impossible to oversalt lard, but still there is an algorithm: for 1 kg of lard, you need about 4 tablespoons of coarse salt. If you like lard with spices, add 1 tablespoon of ground black pepper and half a tablespoon of red pepper to this amount of salt. For 1 kg of fat, 2 heads of garlic are taken and the cloves are cut into slices. To salt the lard, the pieces must be at least 5 cm thick. A layer of salt is poured on the bottom of the container in which the lard will be salted (the container should not oxidize), layers or pieces of lard are laid out on it, rolled in salt, skin down. Each layer of fat is sprinkled with salt. There is a rule for laying lard: skin to skin, lard to lard. The fat container is covered.

My grandmother always salts lard in a dry way, putting lard in glass jars, as in the photo:

And rolls them up with turnkey metal covers. Such fat can be stored for more than a year. The first day the lard is in a container, this also applies to glass jars, it stands at room temperature. During this time, juice may stand out if the fat is streaked with meat. Then the lard is put in a cool place for 5-7 days, it can be a refrigerator, a cellar (but not in the cold and not in the freezer, otherwise the lard will not salt, but freeze).

When I salt the fat in small quantities, not for use, then I simply close the glass jar with a plastic lid.

Salted lard is ready, you can try it!

Ready fat is stored in a cold place, for example, in a refrigerator. When salting, lard does not fit very tightly, so it can suffocate.

Salo in brine or brine (in Ukrainian)

According to this recipe, one of our readers salts lard Julia Omelchenko. Pieces of lard (calculated for 2 kg of lard) are laid out in glass jars or enameled dishes. Not too tight, so as not to suffocate. To them are added peppercorns, bay leaf 3 pieces, red and black ground pepper, chopped garlic, 1 head. A brine is prepared for about 2 kg of fat: 5 glasses of water (250 ml each) and a glass of salt are brought to a boil and cooled to room temperature. Salo is poured with this brine, closed with a lid and placed in a cool place for 5 days. When salting lard in an enamel bowl according to this recipe, you can put cotton fabric on the bottom and on the last layer of lard, and be sure to put oppression on top. Salo, salted in brine, is very tender with a soft skin. If a large amount of fat was salted, then it can be removed from the brine, dried with a napkin and wrapped in parchment or foil. Keep refrigerated. And you can store such fat in a plastic bag in the freezer.

I hope the compilation lard salting recipes will be useful to many!

Harvesting bacon using the salting method is very popular, as it does not require special culinary skills and costs, and gives different taste results. Salting can be done by several methods (dry, wet, hot, using smoking and cooking lard), which are described in the recipes below.

Dry salting of fat

List of ingredients: coarse salt, black or red ground pepper, allspice, bay leaf, garlic, fragrant herbs.

The calculation for 1 kilogram of fat is presented. It is necessary to mix 4 tablespoons of salt, herbs, half a tablespoon of pepper, bay leaf.

If the fat is thin, then it can be salted in one piece, if it is 5 centimeters or more, then it should be cut into layers. Garlic lovers can add a small amount of grated garlic to each layer. At the bottom of the container you need to lay out a layer of fat, then add pepper and a few bay leaves. Next, you can put the next layer in the dishes, sprinkle it with a mixture, and so on until all the fat is over. For salting, lard is laid very capaciously: the first layer is laid out with the skin down, the second up, and so on in order.

You need to store fat in a cold place or in the refrigerator. You can eat it after about 5-10 days.

Quick salting with spices

Prepare a mixture of spices (3 tablespoons per half kilogram of fat), which will include dry garlic, black and red pepper, mustard, coriander, turmeric, cumin, bay leaf, nutmeg. Mix spices with 3-4 tablespoons of salt. For salting you will need a tray. Thin layers of fat should be well pushed into the spices with salt, roll and place tightly in the tray. After sending the tray to the refrigerator. After three days, the fat will be ready.

Before use, the lard should be rinsed a little in cold water to wash off excess salt and spices. Such fat is not stored for a long time, it must be consumed within a week after its readiness.

Hot salting

Ingredients: one and a half liters of water, two kilograms of bacon, one glass of salt, one head of garlic, about 15-20 chopped peas, one teaspoon of adjika, five bay leaves, 100 grams of onion peel, 6 teaspoons of liquid smoke.

For this salting method, the thickest piece of fat is selected, reaching a thickness of 3 centimeters.

To begin with, the skin is carefully scraped with a knife, until white. After, the fat must be cut into pieces. At the next stage, you need to pour water into the container and bring to a boil, also add adjika, pepper, bay leaf. After boiling, you can add liquid smoke. Pieces of lard are already added to the boiling brine. The fire can be reduced, boil the fat for five minutes. Salting will be uniform if the pieces of fat are completely covered with water. The pan with lard should be left in brine for 12 hours. After this time, you can get the fat and dry it, rub it with garlic and paprika, leave it for two or three hours in the cold and the fat is ready.

Wet salting in Ukrainian

Ingredients: 2 kilograms of lard, 1 glass of salt, 5 glasses of water, four bay leaves, five cloves of garlic, black peppercorns.

Bring water to a boil, add salt, boil for a while and then cool. First you need to peel the skin of fat, cut into small pieces and place loosely in a three-liter jar. Spread garlic, bay leaf, pepper between the layers and pour brine. The jar should be covered with a loose lid.

Fat with this method is salted for a week at room temperature. After the fat should be stored in the refrigerator and consumed within two weeks.

Salting lard in brine

List of ingredients: 2 cups of water, 2 kilograms of bacon, 1 cup of salt, five bay leaves, two cloves of garlic, black peppercorns.

Boil water with salt for 15 minutes and leave to cool. In the meantime, lard should be cut into small pieces and put in a jar. Between the layers lay out a mixture of garlic, black pepper, chopped bay leaves. After the fat should be poured with already cooled brine. After weeks of infusion in a dark place, we send the fat to the refrigerator.

Salo prepared according to this recipe has the longest shelf life.

Acute salting of fat

Boil water with 1 glass of salt, add a small handful of onion peel, bring to a boil and then leave to boil for another 10 minutes. Fat must be put in the prepared liquid. There should be enough water to cover it completely. After that, the fat in brine should be boiled, removed and rubbed with red pepper and garlic, placed in jars. After a week, the fat will be ready.

Express salting

In a jar, put lard, cut into large pieces, garlic, salt. After that, the fat is poured with boiling water and cooled. With this treatment, the fat will be ready in a few hours. Store it in the refrigerator and consume within a week.

According to the classic recipe

Large pieces of fat about 300 grams should be treated with salt and put in the refrigerator for 2-3 days. After the specified time, prepare the following mixture: peppercorns, bay leaf, a teaspoon of black pepper, salt, garlic. Cook bacon in this mixture for 7-8 minutes. Next, the fat can be sent to the freezer for two days.
You can store in the freezer for up to 4 months, in the refrigerator and thawed, you can store no more than two weeks.

Salting for smoking

Ingredients: one and a half kilograms of pork fat, 3 cloves of garlic, 200 grams of salt, bay leaf, dry mustard, water, alder, apple and cherry chips.

In the process of preparation, we wash and dry the bacon, put the water on the fire, peel and grind the garlic, and break the bay leaf. Salo must be rubbed with garlic and salt, and sprinkled with parsley and mustard. It is important to literally drive the spices into the fat. Pour salt into a separate container and put lard on top, pour boiling water over it. Water covers fat completely. Cover the container and refrigerate for a week. After this time, the fat can be pulled out of the container and washed off the salt coating, then dried. Salo is ready for further processing by smoking.

Spicy salting of boiled lard

Ingredients: 2 kilograms of lard, a glass of salt, black pepper, 2 laurels, 1 head of garlic, one quarter teaspoon of red pepper, a quarter teaspoon of sweet ground paprika, ground coriander, half a teaspoon of mustard seeds, one teaspoon of sesame seeds.

Pour water into the container, add salt and black pepper. Bring the brine to a boil. The bacon must be washed and cut into pieces about 20 centimeters long. After the brine boils, we place pieces of fat in it, reduce the fire to the weakest. You need to cook the fat for 1 hour. About ten minutes before the end of cooking, add the parsley. While the lard is being cooked, you need to make a mixture: we clean the garlic, wash and rub, add spices. The mass must be homogeneous. As soon as the fat is boiled, you should get it and rub it with garlic seasoning. Grated lard should be left in a separate container and allowed to cool. After 2 hours, boiled lard will be ready.

You can store it no longer than 10 days and only in the refrigerator.

Once upon a time, lard was the food of the poor, since pieces of pork with meat were fabulously expensive. However, ordinary people working from dawn to dusk noted that after bacon they feel a surge of energy, and this is not surprising. Modern scientists consider lard to be one of the healthiest foods on our table, as it contains fatty acids involved in cell building, hormone production, and cholesterol metabolism. In addition, lard strengthens the immune system, improves heart function, removes toxins from the body and is a powerful antioxidant. can be found in many national cuisines of the world, so it is considered an international delicacy.

Lard is one of the most ancient products on earth, since man domesticated the pig 10,000 years before our era. This happened in Central Asia, and from there, lard and methods of salting it "emigrated" to China, Africa and Europe. Italians salt salo with rosemary and fragrant herbs and call it lardo. Interestingly, the Romans usually ate lard with figs, and in French cuisine, bread with lard was a classic and favorite snack. The English used to add lard to their Christmas pudding, and the traditional bacon and eggs are still an important part of a proper English breakfast.

In Rus', lard was salted in barrels or melted and kept in clay pots, used to make soups and porridges. It was hard to imagine harvesting greens for the winter without lard - usually it was ground to a pulp and poured with melted lard.

How to make lard at home: choose pork

It is said that the taste of bacon depends on the diet of the pigs, and therefore the best fat comes from animals from households fed potatoes, beets, cereals and table scraps. Unfortunately, on many farms, pigs are given artificial feeds with additives to stimulate growth. Such fat is tasteless and not useful.

For salting, buy only fresh fresh fat - when no more than four hours have passed since the slaughter of the pig. Choose lard with a skin, while it should be uniform and elastic, and as a test it is recommended to pierce it with a knife. The knife enters good fat easily and effortlessly, although you will feel its density. In other words, the fat should not be too soft and loose. Good lard in the context has a white or slightly pinkish tint, and the yellow color indicates that the product is of poor quality, so it is better to refrain from buying. The ideal lard for salting is without streaks of meat, otherwise it will turn out to be harsh and quickly deteriorate; such lard is usually boiled or smoked. And gourmets also claim that lard from female pigs is much tastier, but you won’t know until you check it yourself!

How to make delicious lard at home: salting methods

Before salting, the fat is cut into pieces about 4 cm thick, and it can be salted in several ways.

If you put the fat with the skin down and make several cuts, not reaching the skin by 0.5-1 cm, and then put slices of garlic into the cuts, and generously sprinkle salt on top, this is a dry method, the most common and simple. Such fat is prepared within a week, but it must be eaten a maximum of a month. Pieces of bacon with garlic in cuts, sprinkled with salt, are stacked on top of each other and placed in a plastic bag for three days. Salo is stored at room temperature, and after two days it must be turned over for uniform salting. After that, the fat should be placed in the refrigerator for another three days, while the temperature should be about 10 ° C. The lard is ready when the pink veins turn grey. After that, clean it of salt and taste it!

If you want the lard to be especially spicy and fragrant, use any spices or black peppercorns, chopped just before use, when salting. Do not spare salt and do not be afraid to oversalt the fat. The fact is that it will absorb as much salt as it needs, but the risk of undersalting the lard is much greater. Unsalted lard has a shorter shelf life, so it's best to store it in the freezer.

So that the fat does not deteriorate, after salting, you need to clean it of salt, wash it, dry it, cover it with new salt, place it in a plastic bag and keep it in the refrigerator. Before use, you can rub the bacon with garlic, red or black pepper for a spicy taste and aroma.

Spicy lard with garlic

Try pickling the easiest way to make sure it's not that hard. To do this, cut 1 kg of fat into pieces 5-7 cm wide and prepare the seasoning - 3 tbsp. l. salt, 0.5 tbsp. l. ground red pepper, 0.5 tbsp. l. ground black pepper, pepper, cumin and turmeric - to taste, any fragrant herbs and broken bay leaf. Grind the head of garlic on a grater, mix all the spices together, and leave the salt separately. Now rub the pieces of bacon with salt, spices and garlic, and then spread them in a large bowl in layers, sprinkling each layer with salt. Leave the fat for three days, making sure that the temperature in the room does not rise above 18 ° C. After that, remove the fat for a day in the refrigerator, and if it is salted (pink streaks turn gray), you can consider it ready. If necessary, let the lard salt a little more, watching the color of the veins. Now you can cut it into pieces, use in cooking or serve as a snack.

Real Ukrainian salo

This recipe is passed down in many Ukrainian families from generation to generation. At least, every Ukrainian housewife knows how to salt bacon, otherwise no one will marry her. Such fat was given as a dowry many years ago, and such a bride was considered very rich.

Cut 1.5 kg of well-washed lard into large and long pieces, and then prepare the brine. To do this, pour a liter of water into the pan, add a glass of coarse sea salt and bring the water to a boil. In the cooled salt water, throw 6 black peppercorns, 1 tbsp. l. ground allspice, 5 bay leaves and 6 cloves of finely chopped garlic.

Immerse the pieces of fat in brine, put under pressure and keep in the refrigerator for three days. Remove the finished fat from the brine, dry well with a towel, coat with spices again and serve on a wooden board with a bunch of green onions, as Ukrainian housewives do.

How to make lard soft at home

If you like very soft tender bacon, cook it hot - it won't take long. Sponder is suitable for this method - lard with streaks of meat, which is also called bacon or brisket.

Cut 1 kg of fat into large pieces, pour a liter of water and boil for 3 minutes. Add to water 4.5 tbsp. l. salt and leave the fat in it for 12 hours. After that, dry the brisket with a towel and rub it with a mixture of spices, which includes coarse red hot pepper, turmeric, dried dill, a few pieces of cloves, bay leaves, cinnamon, nutmeg, suneli hops, coriander and white pepper. Wrap the fat in cling film and keep in the refrigerator for a day. For spicy lovers, this is the best treat!

Salo can be salted in onion peel and adjika, in a slow cooker or oven in a special baking sleeve. It always turns out very appetizing and tasty. And in Ukraine they cook lard in chocolate - this dessert is wildly popular among tourists. Ukrainian gourmets say correctly - you can’t spoil lard with any product!