Salting fat at home. Salo in brine: the most delicious recipe with photos

Today I will be happy to share a recipe on how to salt lard in brine. Since childhood, I love lard, so that with thin leaves, but from the freezer, with black bread and onions - mmm! Now I’ll write you the most successful recipe for salting bacon and still stick to the delicacy!

Of course, I salted the fat different ways, but the recipe with brine seemed to me the most optimal. In our city, good fat is much more expensive than pork tenderloin in recent times, I don’t even know how to explain this strange phenomenon: scratch: .

To salt the lard in brine, we need:

1-1.2 kg fat
6 tablespoons of coarse table salt (no iodine, etc.!)
1 medium head (6-8 cloves) garlic
6 lavrushka leaves
6 black peppercorns
6 allspice peas
1 liter of water

How to salt lard in brine, recipe:

Soak the fat in a bowl cold water for a couple of hours at least.

We make a brine for lard: put salt in the water (spoons are indicated without top, not overfilled), pepper, bay leaf, bring to a boil and cool to a slightly warm state.

We cut our wonderful fat into strips about 3.5-4 centimeters wide and put it in a suitable container - a glass jar or food container.

We cut garlic cloves into slices and lay them between pieces of lard. Fill the salo with brine. So that it does not pop up, we put a suitable oppression on top - I have this heavy ceramic saucer.

We leave the fat in brine for a day at room temperature, and then remove the container with the fat in brine in the refrigerator for a day or two, depending on the desired salinity. And don't be naive reading pearls like "lard won't take more salt than it needs." Nonsense.

A day and a half in the refrigerator is enough to get intensely salty, but not yet oversalted lard (this is for my taste - and it seemed to my husband that you could finish salting earlier).

We take out the lard from the brine, let it flow around a little, put it in bags and put it in the freezer for at least 4 hours, so that the wonderful lard grabs and it can be easily cut into thin leaves.

How to salt lard in brine is wonderfully divinely delicious, I told you. It's simple, don't be afraid.

Salo in brine is a favorite snack that can be prepared at home without much hassle. Its soft, delicate and moderately spicy taste is achieved through the use of the right marinade and harmoniously selected spices 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 manner 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 insisting 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 four times 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 sweet pea- 5-8 pieces;
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 a suitable container, 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. The exposure time of the product in the 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. the 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 lard in brine is borrowed from Belarusian cuisine. Distinctive feature This option is the use of cumin, which gives the appetizer a unique taste and characteristic aroma. Often, a spicy dry mix for rubbing product chunks is also supplemented with 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. For snacks, both a fresh product with meat layers and without them are suitable.

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

Salting bacon with sugar in brine according to the following 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 black 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 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.

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

Salo - good source essential fatty acids and vitamins.

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

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

How to choose the right fat for salting

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

There are several basic rules:

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

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

As soon as it's not cooked. Exist various ways, but almost everywhere the same ingredients for salting are used.

Fat 4 cm thick is considered ideal for salting.

Namely:

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

There are some specifics in cooking in one way or another

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

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

How to cook salo in brine

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

Salo in brine is very tender.

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

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

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

Salo with a layer

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

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

How delicious to pickle lard - my father's recipe

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

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

Bon appetit!

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

And yet with fat homemade salting no store-bought product compares. Salted lard is incredibly tasty and healthy. It contains many useful trace elements, it has a positive effect on potency, gives women the beauty of skin and hair. The use of fat has a beneficial effect on the state of blood vessels and helps to strengthen the immune system.

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

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

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

Time for preparing: 15 minutes

Quantity: 1 portion

Ingredients

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

Cooking instructions

How to pickle lard in brine

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

Products:

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

Action algorithm:

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

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

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

Products:

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

Action algorithm:

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

Take as needed, carefully peel off the salt, cut and serve. Lightly salted or pickle, well, a glass of some strong drink (only for adults).

Hot way of salting fat

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

Products:

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

Action algorithm:

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

Salted fat in this way is very delicate in taste.

Recipe for salting lard with garlic and pepper

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

Products:

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

Action algorithm:

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

How to pickle lard in onion peel

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

Products:

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

Action algorithm:

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

In salting fat, a lot depends on the quality of the original product, so it is important to be careful when buying. good fat has a clean White color, sometimes pink shade. The skin is thin, without foreign odors.

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

Salo is one of the oldest, most popular products on the planet. Probably, there is no other dish that writers would so often mention in their works, painters would draw in still lifes, and people of different nationalities would recall in jokes.

And everyone loves him: ordinary plumbers and military generals, villagers and city slickers, factory workers and bankers. Unlike foie gras or black caviar, everyone can afford to treat themselves to lard for lunch.

Salo with garlic in brine

Ingredients:

drinking water - 1 l,
coarse salt (not "Extra") - 7-8 tablespoons,
lard - 1 kg,
garlic cloves - 6-7 pieces,
bay leaves - 5-6 pieces,
allspice peas - 5-6 pieces,
black peppercorns - 7-8 pieces.

Cooking:

1. Pour 1 liter of water into the saucepan, send to the fire. Pour salt, stir it thoroughly until completely dissolved. When the salt water boils, remove the saucepan from the stove and cool its contents to a temperature of 30-40 degrees.

2. During this time, prepare the fat. If you bought a kilogram of fat in one piece, then you can cut it into three parts (the main thing is that the resulting pieces can be easily placed in a glass container).

3. Peel the garlic cloves and cut them into thin plates.

4. Rinse the bay leaves with water and break each into 2-3 parts.

5. In slices of fat, make small cuts over the entire surface, on each side, insert garlic slices into them and place the fat in a glass jar.

6. Try to evenly distribute the pieces between the fat bay leaf, throw in a jar of peas of allspice and black pepper.

7. Pour the bacon cooled to required temperature brine, cover the jar with a saucer on top (most importantly, do not seal tightly with a lid) and leave in this state for 1-2 days in dark place. After the required time has elapsed, send the jar of bacon to a cool place for another couple of days.

8. After two days, remove the jar from the refrigerator, remove the fat from it, pat dry with a paper towel or napkins from excess moisture.

9. Wrap each dried slice of lard separately with foil and store in the freezer. So it can be kept for a very long time.

Salo, salted in a hot way (with liquid smoke and adjika)

Ingredients:

lard - 1 kg,
drinking water - 1.5-1.6 l,
coarse salt - 240-280 g,
bay leaves - 7-8 pieces,
adjika (spicy) - 1 teaspoon,
black peppercorns - 15 pieces,
liquid smoke - 5-6 g,
paprika and garlic cloves (for rubbing fat) - to your liking.

Cooking:

1. For salting in a hot way, take lard 3 cm thick or more, cut it into convenient pieces (so that they can fit well in a saucepan where you will salt them).

2. Place a saucepan on the stove, pour water into it and let it boil. Pour salt, add bay leaf, adjika and peppercorns; stir everything well to completely dissolve the salt and let the water boil again.

3. When the water begins to boil again, pour liquid smoke into it (this is the most important secret of the hot method of salting lard, what you need will not come out without it), stir.

4. Dip the pieces of bacon into the boiling brine, wait for the water to boil again, then reduce the heat and boil for 5 minutes.

5. Now turn off the heat, cover the saucepan with a lid and leave it in a warm place for slow and gradual cooling for 12 hours.

6. After the required time, remove the fat, dry it and rub it thoroughly with paprika and garlic.

7. The fat is ready, you can put it in a cold place, or you can immediately serve it on the table with borscht and Borodino bread.

This is a very old and proven method.

Ingredients:

lard - 1-1.5 kg,
drinking water - 1 l,
onion peel - 100-120 g (from 6-8 onions),
coarse salt - 100-150 g,
black peppercorns - 13-15 pieces,
bay leaf - 3 pieces,

Cooking:

1. Cut the prepared lard into pieces convenient for placement in the pan.

2. Take a saucepan, put salt, bay leaves, peppercorns and onion husks into it. Pour in water, put everything on the stove, let it boil, stirring constantly until the salt dissolves.

3. As soon as the contents of the pan boil, place the lard in it so that it is completely covered with brine (for this you will have to fold the pieces at the bottom tightly to each other so that they do not have the opportunity to float to the surface). Let the salmon simmer for 10 minutes over low heat.

4. When the required time has passed, turn off the stove and let the pan with bacon cool, then put everything in a cold place for a day.

5. After a day, remove the pan from the refrigerator, take out the fat and put it in a plate for 15 minutes to drain excess liquid from it.

6. Peel the head of garlic, pass it through a press and rub the dried bacon thoroughly on all sides.

7. Once again, remove the fat in a cold place for a day. And then you can already eat, and put some of it in storage in the freezer.

Ingredients:

pork fat - 1 kg,
drinking water - 1.5 l,
coarse salt - 250-300 g,
bay leaves - 6-7 pieces,
ground black pepper - 1 tablespoon,
cumin (in seeds) - 1 teaspoon,
medium head of garlic - 1 piece.

Cooking:

1. Pour water into a saucepan, put bay leaves and put on fire to boil. Boil enough so that a rich bay aroma begins to be felt in the kitchen.

2. In a large wooden mortar, carefully grind the salt with black pepper and cumin with a pestle. Peel the garlic cloves, run them through a press and add to the salt. Then transfer all this mass to water, stir to dissolve the salt.

3. Remove the pot of brine from the stove and let cool completely.

4. Cut the prepared lard into pieces, put in a glass jar, fill with cooled brine. Cover the jar with a lid and leave at room temperature for 3-4 days to salt.

5. After the required time has elapsed, move the jar of lard to a cold place (cellar or refrigerator) and hold for a couple more days.

Ingredients:

pork fat - 1 kg,
drinking water - 1 l,
coarse salt (not "Extra") - 160-170 g,
granulated sugar - 80 g,
bay leaf - 3-4 pieces,
black pepper - 15 peas,
allspice - 4-6 peas.

Cooking:

1. Pour water into a saucepan, let it boil, put salt, sugar, allspice and black peppercorns, bay leaves. Stir to dissolve sugar and salt, boil for 10 minutes. Turn off the heat and let the marinade cool.

2. Cut the lard into slices of approximately 5x10 cm, put in a glass jar, pour in the marinade, close the lid tightly and put it in a cold place for a week (maybe a little less, for 5-6 days).

3. When will it pass right time, take out a piece of bacon, dry it slightly, cut it and you can eat it. Store the remaining pieces in brine in a jar.

Salt Ingredients:

pork fat - 1 kg,
drinking water - 1 l,
coarse salt - 300 g,
coriander seeds - 2 teaspoons,
black peppercorns - 20-25 pieces,
peas of allspice - 10-12 pieces,
bay leaf - 6-7 pieces,
medium head of garlic - 1 piece.

Ingredients for wiping (running in) fat:

garlic - 1 small head,
peas of white, black and pink peppers - 1 teaspoon each.

Cooking:

1. Put salt, allspice and black peppercorns, coriander grains, bay leaves in a saucepan. Add garlic, peeled and passed through a garlic press. Pour water, put on fire, let it boil, stir constantly so that the salt is completely dissolved. Remove the boiled liquid from the stove and let cool.

2. Cut the salo into bars 5x15 cm in size, fold them into glass container, pour in the cooled brine, cover with a lid and put in a cool place for four days.

3. After the required time has passed, remove the fat from the jar, dry it with paper towels, wrap each piece in foil and put in the freezer for a day.

4. After a day, remove the fat from the foil. Put black, white and pink peppercorns in a mortar, crush them with a pestle. Peel and chop the garlic with a garlic press, mix it with pepper, wipe the fat on each side with the resulting mixture. Wrap the fat again in foil and put it in the freezer for a day.

5. When the day passes, tasty fat ready. Eat and enjoy. Lard, which you do not immediately eat, store in foil in the freezer.

Adviсe:
- for salting in brine, it is advisable to choose lard with a good meat cut (it is called undercuts), it is considered more tasty and soft;

- pay attention to the color of lard when buying, it should be a pleasant slightly pinkish tint, do not take a product that is yellow or gray color(most likely, this is the fat of an old animal);

- be sure to smell the product you are buying so that they do not slip boar fat on you;

- before salting, the skin must be very carefully scraped with a knife and be sure to rinse the lard well;

- for salting lard in brine, you can use another container instead of a jar (for example, a bowl or pan), but then you need some kind of oppression to press down on top, otherwise the lard will always float to the surface;

- Ready salted lard can be rubbed with some of your favorite seasonings and spices if desired.