How to salt lard in a hot way - a recipe. Salting lard in brine at home. Salo in brine - the best recipes

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

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

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

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

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

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

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

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

Ingredients:

• Pork fat (preferably brisket);

For 1 liter of water:

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

Cooking method:

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

Salt take coarse grinding and not iodized.

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

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

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

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

How to pickle lard at home to melt in your mouth

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

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

Ingredients:

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

Cooking method:

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

2. Put the pieces in a clean deep container and pour hot brine so that they are completely covered with liquid.

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

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

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

Salt lard in brine in a hot way

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

How to salt lard deliciously and quickly with garlic

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

Ingredients:

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

For salting fat, it is best to take undercuts.

Cooking method:

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

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

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

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

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

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

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

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

And the most important nuance with long-term storage, the fat should never be tightly packed in a jar, otherwise it will quickly deteriorate.

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

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

Ingredients:

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

Cooking method:

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

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

3. Take clean jars and fill them with pieces.

4. Peel and grate the garlic.

5. Put garlic in each jar.

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

Boiled lard in brine - the most delicious recipe

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

Ingredients:

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

Cooking method:

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

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

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

Keep in mind that the onion peel enameled pan will stain, so choose the dishes that you don’t mind.

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

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

How to quickly salt lard to make it soft

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

Salo in brine for hot smoking

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

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 do good 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 of 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. This is a 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 the sharpest knife 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 a 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. Good lard has a pleasant, slightly sweet flavor. 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 unfold the 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 the food shelf life of the 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 a tasty and fragrant lard, we will prepare a mixture of spices. It should include ground red pepper (hot and coarse), turmeric, dried dill, three or four cloves, bay leaf (rubbed 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 cook over low heat for 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 kitchen napkins. Grind five cloves of garlic and rub with a mixture of spices. You can use the ready-made composition of seasonings “For salting lard”, 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 the culinary fantasy of the people does not end there. 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.

Salted lard is a product that many people love. Each housewife has her own secret of salting it, but in recent times salting bacon in brine is gaining popularity. This method is quite simple, and the result is excellent: gentle, tasty fat which you will surely love.

How to pickle lard in brine, my mother-in-law told me. When I once mentioned in a conversation that I would like to try this method, she assured me that she knew the most delicious recipe salting lard in brine - this is how her mother and grandmother cooked. You understand that I had no choice but to use it.

And I was very pleased, so now I also make lard in brine in a jar - my mother-in-law's recipe is simple and successful, I really like it. I shared this method with my girlfriends - and they also now cook salted lard. If you are also interested in how delicious it is to pickle lard in brine, I invite you to my kitchen - I will tell you everything in detail and step by step.

Ingredients:

• 0.5 kg of fresh fat;
• 4-5 tablespoons of salt;
• 5-6 cloves of garlic;
• 4-5 peas of allspice;
• 6-10 black peppercorns;
• 3 small bay leaves;
• 0.6 l of water.

How delicious to pickle lard in brine:

First of all, a few words about the fat, which we will salt in the brine. We buy lard only in the market, where you can make sure if it is soft, if the skin is not hard, you can smell it - if there is an unpleasant smell. We choose lard that is not very thick (after all, thick lard simply will not crawl into the neck of the jar). It is best to buy fat with a layer of meat, from a young piglet - it is thinner and its skin is more tender.

Salted lard must always be fresh: previously frozen lard will be tough after salting. Choosing fat white color, with a pinkish tint, with a pleasant aroma. If there are reddish streaks (with blood) on a piece of fat, pre-soak it for several hours in cold water keeping this time fat in the refrigerator.

We wash the fat cold water and spread on a paper towel to leave excess moisture(if the fat was pre-soaked - just dry it). Then we cut the fat into oblong pieces of such a size that it is convenient to put them in and take them out of the jar.

We thoroughly wash the salting jar with soda, it is not necessary to sterilize. For 0.5 kg of fat, a 1-liter jar is enough. Pieces of lard are placed vertically in a jar, so that around each piece there is free space for the brine, otherwise the lard will not be salted.

We clean the garlic from the husk, wash it. We cut large cloves along into 2-3 parts (if the cloves are small, we take more of them - 7-10 pieces). Between the pieces of bacon we place garlic, bay leaf and pepper. We also put garlic and pepper on top.

Now very important point- how to make a brine for lard .. Bring the water to a boil, add salt and boil for a couple of minutes, until the crystals are completely dissolved. Set the pot of brine aside to cool down. We will use the brine when it cools down to about 40 degrees C. Fill the lard in a jar with warm brine, cover the jar with a lid and leave it at room temperature for 4-5 hours.

Then we put the jar of bacon in the refrigerator. On the 3rd day we begin to try fat. If it is not salted enough, leave it in the refrigerator for another day, but if the fat is ready, take it out of the jar and dry it with a paper towel.

Now you know how to salt lard in brine. Is it really simple?

Salo- a product that has been eaten for centuries different nations. For the Slavs, it has always been considered a symbol of prosperity in the family, so even now there are quite a few people among us who, with its help, do not restore strength and energy in the body, and for Ukrainians it is still a kind of brand. I remember our feasts from childhood big family, during which lard was always present on the table in salted or fried form, or added to some dish as an ingredient. There is probably no such product, about which so many stories, anecdotes and songs have been sung, as about lard.

Nowadays, unlike red and black caviar or toad's legs, lard is available to every connoisseur of it: both ordinary workers of factories or banks, and civil servants or villagers. Many people can afford to eat a piece of bacon for lunch, regardless of their financial position and status in society.

In addition to its taste, lard has a lot of essential healthy fatty acids, ahead of even butter. It contains monounsaturated oleic and polyunsaturated fatty acids necessary for every organism. Salo is especially valued for the arachidonic acid it contains, which is responsible for cholesterol metabolism and hormone production.

Recipe for salting lard in brine.

My family and I love lard with a meat cut, which is called undercut. As for me, it is softer and tastier than solid, but this does not mean that you cannot choose any other part for cooking according to this recipe. Having come to the market or to the store, choose the one that you like and feel free to buy it. The main thing is that it should not be knur, which has an unpleasant odor.

Ingredients for salting lard in brine:

1. Pork fat (undercuts are excellent) - 1 kg;
2. Water (preferably boiled chilled) - 1l;
3. Salt rock - 6-7 tablespoons;
4. Garlic, peeled - 5-7 cloves;
5. Bay leaf - 5-6 pieces;
6. Peppercorns black and / or colored - 6-8 pieces;
7. Allspice - 4-5 pcs;
8. If desired, at the end of the fat, you can spread any seasoning.

Additional materials:

1. Glass jar or other container, such as a saucepan;
2. Pot for boiling brine;
3. Paper napkins or towels;
4. Foil;
5. Board for cutting.

with ingredients and additional materials figured it out, so now let's start salting lard in brine.

1. First of all, you need to pour 1 liter of water into the pan and put it on gas.

2. Now pour 6-7 tablespoons of salt into the pan and stir well. Wait for the salt water to boil and remove it from the fire. Place the pot in a place to cool.

3. Now let's start cutting the fat. I had one piece of lard, which I cut into 3 parts, which easily fit in a jar along the length. If you use other dishes for salting, then cut the fat so that it fits completely into your container, and you can press it on top with something, such as a plate (put it under pressure).

Then peel 5-7 cloves of garlic, rinse them under water and cut into flat slices. After that, it is necessary to rinse 5-6 dried bay leaves (you never know what dust can be on it) and break them into small pieces.

4. Put garlic on the fat, and if desired, it can be placed inside, after making small cuts for this.

5. Place the fat in a jar or in the container in which it will be salted. If it is a bowl or pan, then the fat must be pressed down with oppression so that it is completely covered with brine. To do this, you can use a plate, on top of which put a jar or bottle of water.

Between the pieces of bacon, evenly distribute the pieces of bay leaves and pour in the peas of allspice and bitter pepper.

6. When the brine, which we set to cool, reaches approximately 30-40 0 C, fill it with lard.

7. Now, if the fat is salted in a bowl or pan, set the oppression, if in a jar, then just cover with a lid, but do not completely close it. In this form, it must be put for 1-2 days in dark place with room temperature. Then, still without closing the lid, put the fat for a couple of days in the refrigerator, but not in the freezer.

8. After salting, remove the fat from the refrigerator. Then you need to pull it out of the jar (pot or bowl), and blot paper napkins from excess moisture.

9. Now, if desired, the fat can be rubbed with some seasoning or left as is. For example, I rubbed two pieces (I have green seasoning), but not the third. Also, for the convenience of cutting the fat before serving, each large part of it can be cut into smaller pieces. Then wrap the whole fat in foil.

10. Put all the fat wrapped in foil in the freezer for storage. In this form, without defrosting, it can be stored for a very long time.