Salo is a traditional and popular product among the people. Salting of fat is still carried out in many homes today. The taste of properly prepared salted lard is soft, tender and melts in your mouth. Salo is also very useful product nutrition, especially necessary for the human body in the cold season.
Natural fat - fat can be useful
For normal functioning Every human body needs fats. The composition of natural fat contains essential fatty acids involved in the formation of cells and metabolic processes. Fat prevents inflammatory and colds, is good for the skin, nerves, joints and bones. Eating it regularly is necessary for the mind, vision and beauty.
Composition of lard useful material:
- arachidonic acid is a participant in the formation of hormones in the body;
- useful cholesterol, which increases the elasticity and flexibility of blood vessels;
- saturated and unsaturated fatty acids necessary for proper metabolism;
- vitamins - A, E, PP, D and group B;
- minerals - calcium, potassium, iron, phosphorus, zinc, magnesium, selenium, sodium, copper and others.
Like any medicine, lard is useful in small quantities - it is allowed to consume no more than 2-3 slices with bread per day.
Salo is 100% animal fat, high in calories and difficult to digest, so it should be consumed in moderation and periodically. Eating a lot of fat is bad for the figure and hard for the liver.
The choice of fat for salting
Before salting lard at home, you must choose this product in the market or in the store.
The secrets of choosing the right fat for salting:
- fresh fat is cut smoothly and easily;
- on the cut, it should be a uniform white or pale pink shade, dark color usually in an old and stale product;
- the pork skin should be thin, a thick layer of the skin indicates insufficient feeding of the animal;
- lard is a product that is subject to mandatory inspection by sanitary inspection bodies; a quality and safety mark is put on the checked product.
Salt choice is a matter of personal taste. Someone chooses pieces with wide meat layers, someone likes a uniform white layer. Some people love fatty pork belly, others prefer lean ribs with an elegant layer of bacon.
Salted fat in brine
Salting fat at home can be done in different ways, hot way considered simple and popular. For this recipe, thick and wide fat is suitable.
Salting fat in brine in a hot way:
Lard for serving is cut better if you put it in the freezer for a while. The bacon will freeze slightly, it will be convenient to cut it with a knife into thin and beautiful plates.
Salting bacon in brine in a cold way allows you to get a dish of excellent taste, which does not turn yellow and does not age over time, and is stored for a long time without losing its usefulness and taste.
Fast salting of fat - four express methods
A quick recipe for salting lard is always an impact on it high temperatures. For this purpose, hot brine is used, cooking in the oven, slow cooker or microwave oven. At the same time, the taste of the dish only wins - the spices give off all their aroma, the fat becomes as soft and tender as possible.
1 way - salted lard in 3 hours
How to pickle lard in a jar - the fastest and easiest recipe. Pieces of medium thickness - from 3 to 6 cm - are tightly packed into a glass jar, garlic is added there and salt is added to taste. Boiling water is poured into a jar with lard, salt and garlic. This recipe only takes a few hours to prepare. Ready salted bacon is stored in the refrigerator, it must be eaten in a week.
2 way - bacon in the oven
To make delicious baked lard, you need to use different seasonings, garlic, herbs and herbs in the cooking process. They give the product all its taste and aroma, resulting in a truly festive dish.
For a recipe in the oven, a thick and long piece of lard with a good layer of meat is suitable. It must be generously rubbed with Adyghe salt with herbs and garlic, then add spices, you can use special composition for pork with dry mustard, turmeric and spices. From above, cuts should be made in which garlic is placed, lard is rubbed with adjika. The prepared product is wrapped in a bag and put in the refrigerator for an hour. The dish is cooked in the oven at a temperature of about 200 ° for 1.5-2 hours, depending on the size of the piece. The finished dish can be served immediately.
3 way - cooking lard in a slow cooker
The slow cooker has become a friend and helper in the kitchen for many housewives. It will allow you to quickly and tasty cook lard. It is better to take a not too thick piece that fits on the multicooker grate, with beautiful alternating layers of fat and meat. The selected product is generously rubbed with salt, grated garlic, seasonings and spices. Next, put it in a baking sleeve and leave to marinate for half an hour at room temperature. Pour a glass of water into the multicooker bowl and install the grate. The dish is cooked for an hour in steam cooking mode.
4 way - salting fat in a bag
How delicious to pickle lard at home? You can quickly get beautiful and spicy homemade lard using a regular plastic bag. For 2 kg, you need 150 grams of salt, a pinch of black and red ground pepper, a few cloves of garlic. Lard is cut into small sticks, no more than 4 cm wide, on which cuts should be made across, for high-quality and quick salting. Pieces should be wiped with salt, sprinkled with a mixture of peppers, insert garlic into the cuts. The prepared product is placed in a bag and put in the refrigerator. After three days, you can try the readiness of fat.
Salted lard - original recipes for lovers
Salting fat in brine at home is a set interesting ways and original methods cooking. Each hostess can modify the recipe in accordance with personal taste preferences and family preferences.
Recipe number 1 Salted lard in brine
A strong saline solution or brine for salting lard allows you to significantly increase the shelf life of the product, without compromising its taste and benefits. For 2 kg of fat, you will need 2 cups of water, a glass of salt, a few bay leaves, peppercorns and garlic. Bring water to a boil, dissolve salt in it and then boil for another 15 minutes. Allow the liquid to cool, and at this time fill a three-liter jar with small pieces of bacon, mixed with spices and garlic. Fill the jar with brine to the brim and keep it in a dark, cool place for a week. Pack the finished product in cling film and put in the refrigerator.
Recipe number 2 Spicy lard with garlic and spices
Dry salting of bacon with garlic allows you to salt layers of any size - large or medium. For spiciness, it is best to take a mixture of special spices for bacon, sold by weight. Garlic for this recipe should be passed through a garlic press or finely chopped with a knife. The bottom of the salting jar is covered with a layer of salt, then pieces are placed, sprinkled with seasoning and rubbed with garlic.
A little more salt is added under the lid. The minimum dry curing time is one week. Before freezing, the product is removed from the jar, the excess salt and spices are removed, wrapped in cellophane, foil or parchment, and stored.
Lard is a high-fat product that is friendly with salt and seasonings. You can not be afraid to salt or pepper the lard, it will take in itself how much salt, pungency and flavor you need.
Recipe number 3 Salting lard for smoking
Many gourmets are interested in how to pickle lard for smoking, because this fragrant and original dish is indispensable as a snack on a festive and everyday table. For this recipe, pure pork fat is needed in one array in the amount of one and a half kilograms. The lard is washed and dried, grated, broken bay leaves, crushed black peppercorns, mustard powder and delicious Adyghe salt are mixed separately.
A piece of bacon must be pierced with a knife, and the prepared spices must be driven into it with force. A few tablespoons of salt are poured onto the bottom of a pan of a suitable volume, apple or cherry chips are laid out on top, on top of which a piece of lard is placed. The saucepan is filled with boiling water under the rim. The dishes are covered with a lid and sent to the refrigerator for 1 week. Immediately before smoking, the workpiece is removed from the pan, washed from the remnants of salt and spices. Such smoked bacon turns out to be delicate in taste, fragrant and appetizing.
Recipe number 4 Garlic lard with herbs
Salo with herbs and garlic is a delicious savory dish that can surprise your friends and please your family. For this recipe, you need to prepare small pieces by carefully peeling the skin or cutting it off completely. The garlic is cut into thin slices, with which pieces are generously stuffed. Salt, spices and herbs are mixed in a separate bowl. Each piece is carefully processed with this mixture. A suitable jar is well stuffed with lard, a couple more tablespoons of salt should be added on top. The jar is closed with a lid and shaken so that the salt and seasonings are evenly distributed. Fat is prepared in the refrigerator for 5-7 days.
How delicious to pickle lard? Spices and lard are inseparable, seasonings emphasize the unique taste of bacon, giving the product a rich and rich aroma. Traditionally, lard is salted in combination with garlic, bay leaf and black pepper. Other seasonings for salting are selected individually, depending on the taste and preferences of each person.
Ideal spices for meat and fat:
- paprika gives sharpness and bright colors;
- coriander enriches the product with a sweetish taste and spicy aroma;
- ground black pepper is a traditional taste and deep aroma;
- black peppercorns - used for hot pickles and marinades;
- red pepper - these are spicy notes and the peppery smell of meat dishes;
- mustard - ready, powder or seeds, for those who especially love it;
- - spicy ingredient for goodness and taste;
- basil - lard with it will be appetizing, tasty and fragrant;
- saffron carries a rich aroma with unique oriental notes;
- cloves - added to marinades and brines for home salting fat.
Fat easily absorbs foreign odors, so you need to keep an eye on its neighbors on the shelf of the freezer and refrigerator. The storage of this product must be separate - in cling film, plastic bag or sealed container.
Ambassador is reliable method long-term preservation of meat and fish products, proven by prescription and generations. Salting lard in brine according to a recipe in a jar is a simple and affordable way for everyone. As a result, the table will be fragrant and tasty dish, which is guaranteed to be to the taste of guests and household members.
Video recipes for salting lard
Those who avoid lard because they think it's high in calories simply don't know anything about it. Pork fat is able to increase immunity, remove cholesterol and heavy metals from the body, and also have a beneficial effect on the functioning of the stomach and intestines.
The main thing in the use of this product is to observe moderation, then it will only bring benefits, and not extra pounds and health problems.
Classic recipe
The classic recipe for this dish can be categorized as “simple and quick”. In addition to the fact that this recipe introduces the basics of lard salting technology, it also provides an opportunity for culinary experiments, since the choice of spices and their quantity is arbitrary (to taste).
For cooking you will need the following products:
- 1000 g pork fat;
- 1250 ml of water;
- 200 g of salt;
- 30 g fresh garlic;
- seasonings and spices to taste.
The preparation of the ingredients will take no more than 60 minutes, and the subsequent salting process will last for four to six days.
The calorie content of the product will be on average 712.0 kcal per 100 g.
The method of salting lard in brine in a jar:
- Dissolve salt in boiling water, let the brine boil a little and leave to cool;
- Cut the product intended for salting into pieces that will easily pass into the neck of a three-liter jar, rub with garlic and put in a bottle, lightly pressing down and sprinkling with spices;
- Pour everything with the cooled marinade, cover with a towel and leave alone away from straight lines. sun rays at the time specified in the prescription;
- Salted lard, dry with a paper towel, wrap with parchment (foil or cling film) and store in the freezer.
Salted salo in brine with garlic in a jar
When salting bacon, various spices are used: from classic black peppercorns and bay leaves to star anise. But without garlic, it will not have that appetizing aroma and piquancy. Therefore, it is possible to take only one garlic for salting from spices and as a result you will get a soft and fragrant bacon.
For salting lard in brine with garlic you will need:
- 1000 g of lard;
- 1000 ml of water;
- 200 g of salt;
- 50 g garlic cloves.
It will be possible to try salted bacon with garlic 6 days after it was put in a jar and poured with brine.
The nutritional value of the finished bacon is 815.6 kcal / 100 g.
- Since saline is used cold, the first step is to prepare the brine. For him, you need to boil water, dissolve salt in it and cool;
- While the brine is cooling, prepare the lard. It must be cut into medium pieces and rubbed with garlic on all sides;
- Then put the prepared pieces of the pork product into the jar, sprinkling their layers with the remaining chopped garlic;
- Pour the contents of the container with cooled brine and send to a dark, cool place for six days. You can leave it in the refrigerator or basement for this time.
Salting in hot brine
The recipe for salting bacon in hot brine is very common and has many fans, due to the fact that the finished product is much softer and more tender than any other method. Another plus of this method is that the fat is salted out much faster.
To pickle a three-liter bottle, you need to take the following amount of the main product, as well as water and spices for the brine:
- 2500 g of lard with a layer;
- 2000 ml of drinking water;
- 150 g of coarse table or sea salt;
- 15 g dry mustard;
- 10 g red ground pepper;
- 30 g of garlic;
- 15-17 black peppercorns;
- 7-8 peas of allspice;
- 5-6 cloves.
It will take no more than 20 minutes to prepare the main ingredient and prepare the brine, and the finished salted lard can be tasted in 2-3 days.
Fat filled with hot brine loses some of its fat and calories, therefore, depending on the presence of a layer, the calorie content of such a product will be from 450-500 kcal / 100 g.
- Cut the lard into pieces that will be convenient to put in a jar, and roll each piece in red ground pepper. Peel the garlic cloves and chop into thin petals;
- In a three-liter bottle, do not fold too tightly with the skin up, the product cut into pieces for pickling. Sprinkle each layer with garlic cloves;
- In pure drinking water dissolve salt, add cloves and peppercorns. Bring the brine to a boil and dilute dry mustard in it;
- Pour hot brine over lard in a jar, then cover with a lid and leave alone for several days.
Recipe for salted lard in Ukrainian
Salo is considered a Ukrainian national delicacy. In Ukraine, as soon as they do not cook it: with onion peel, and with honey, and even in chocolate. Every Ukrainian housewife has her own recipe for lard in Ukrainian. All existing recipes for this delicacy are enough for a whole cookbook. Below is one of them.
For this salting in Ukrainian you will need:
- 1000 g of lard with a layer;
- 1000 ml of purified drinking water;
- 200 g of coarse sea or table salt;
- 60 g (about 10 medium cloves) garlic;
- 6 peas of allspice;
- 6 black peppercorns;
- 3 bay leaves;
- 15 g dried (or 30 g fresh) herbs;
- 1 star anise;
- a little black ground pepper to taste.
The total time for salting will be three to four days.
The calorie content of this pickle will depend on the calorie content of the original product, and on average, per 100 grams, this figure will range from 724 to 816 kilocalories.
- First you need to prepare the fat. This culinary process will take place in two stages. On the first one, you need to soak the original product cut into pieces for three to four hours (or better night) in cold water. This is done so that all the blood is washed out of the meat layer;
- After soaking, the pork fat should be loosely (so that it does not suffocate) in a prepared jar, not forgetting to add spices and spices between the layers;
- Prepare a brine from water and salt. Salt can be dissolved both in cold water, and in hot or boiling water. It is important to achieve complete dissolution of all crystals. Pour lard folded in a jar with room temperature brine;
- Cover the container with a lid and leave to salt in the refrigerator for up to four days.
You need to be very careful when choosing pork fat for salting, so that unscrupulous sellers do not slip the fat of a boar, an old or sick animal. A good product has a nice looking gentle pink shade, and its meat layer does not stick to hands.
It is worth refraining from acquiring a gray-yellowish bacon with an unpleasant specific smell, on the skin of which there is no stigma indicating product certification.
Fat from the back and sides is perfect for salting, but it is better to refuse lard from the sternum and belly, since the sinewy layer passing through these parts of the carcass makes it too tough.
After buying fat, you should not store it together with other products that have a specific smell, since it is able to absorb foreign odors. But if suddenly the pork product has absorbed, for example, the smell of fish, it should simply be soaked for a couple of hours in boiled water with chopped garlic.
The second main ingredient used in the process of salting lard in brine in a jar is salt. It is better to use a large sea or table. Salt will not only help preserve all the nutrients, but also remove excess moisture from it.
The amount of salt and spices indicated in the recipe can be adjusted to your liking, but do not be afraid to oversalt this product. Why? Because the fat will absorb only as much salt and spices as it needs and not a gram more.
You can speed up the salting process if you place the fat in the refrigerator under oppression. Care must be taken when storing salted pork fat. Except temperature regime should also withstand light, because under the influence sunlight the product will age and turn yellow very quickly.
The history of the use of fat known to us is rooted in Ancient Rome, even then it was salted and eaten. And at the present time in Italy, the traditions and culture of cooking lard have been preserved. This product has received wide distribution among us Slavs. For us, lard is traditional and valuable. food product. It is eaten raw, fried, boiled, salted. We will present you two recipes for salting lard in brine.
How delicious to pickle lard in brine?
Ingredients:
- fat - 0.5 kg;
- salt - 6 tbsp. spoons;
- dill seeds - 1 teaspoon;
- lavrushka - 6 pcs.;
- garlic - 5 cloves;
- allspice - 5 peas;
- pepper - 10 peas;
- water - 1 l.
Cooking
After buying a completely fresh fat, if it is still soft, it must be put in the refrigerator for two or even four days. By the way, if you bought more than you need now, then wash it, cut it into pieces and freeze it. There will be nothing terrible, if it then defrosts at room temperature before the salt, then it will not become worse. So, the fat is ready for salting, it must be thoroughly washed, scraped off with a knife upper layer from all sides. Check the skin, it should not have bristles, if you did not do this when buying. Now the fat needs to be cut into pieces, convenient for laying in brine and for cutting. Garlic lovers can chop it and stuff it with lard, so the taste of garlic will be brighter in the final product. Pour water into a saucepan, add salt, all spices and boil, let it boil for a couple of minutes. At this time, mince the garlic, sprinkle with salt and crush, when turn off the heat, add the garlic mixture to the pan. The brine must now be allowed to cool to room temperature. Then put the fat there and put it under oppression. And after three or four days, take out and dry the fat. You can store it both in the refrigerator and in the freezer, but preferably not in a bag, but in parchment paper or in aluminum food foil. Exactly this tasty fat in cold brine.
Salo in hot brine - the most delicious recipe
Ingredients:
- fat - 0.5 kg;
- salt - 6 tbsp. spoons;
- lavrushka - 4 pcs.;
- garlic - 6 cloves;
- allspice - 6 peas;
- pepper - 7 peas;
- beets - 50 g;
- water - 1 l.
Cooking
Wash and clean the lard and skin, we repeat that if the lard is very fresh (the pig was slaughtered today or yesterday), it must be kept in the refrigerator for at least two days. You can always find onion peel on the market for free, but even if you collected and set aside at home when preparing other dishes, you must definitely wash it well cold water and more than once. Chop the salo into bars so that it is convenient for you to cut it before serving and conveniently put it in a jar for salting. Again, garlic lovers can stuff them with fat before salting. Then pour water into a saucepan, add salt and put on the stove. By the way, approach the choice of a pan with the understanding that the onion peel will also color it, therefore, enameled white color it is better not to use - wash for a very long time. When the water boils, put in onion peel and 
boil for 10-15 minutes, check the color, if it is not very saturated for you, put more husks or chopped beets, you can also washed beet peel. Wait another 10 minutes and add spices, then after 4-5 minutes add chopped garlic and turn it off after a minute. The brine should cool to 40-50 degrees, after which it must be filtered. Put the lard in a jar, if desired, shifting with garlic slices, and pour the brine for a couple of days.
This is very delicious recipe salting lard in brine, having tried which you will not wonder how best to salt it.
Salo - recipes for cooking at homeFor many centuries, lard was the food of the poor - the most enviable pieces of pork carcass always went to those who could pay for them. And it was fat that gave energy and health to the people who made up " labor force"In the Middle Ages, and even earlier - in the era of antiquity, he was supplied to the army by order of the Emperor Justinian, so that the legionnaires had a lot of strength and energy. One of the most interesting facts about fat - its role in the discovery of America by Columbus. Historians believe that if Columbus did not have enough fat on the ship, it would be unlikely that he would have been able to get to the New World - the sailors would have quickly “been brutalized” if they had eaten only fish.
Salo is rich in "long-lasting calories" - those who eat it restore energy and strength for a long time. There are about 800 kcal in 100 g of fat, but this does not mean at all that this product should not be eaten by those who follow the figure - everyone can and should eat fat in moderation! This is an extremely useful product, rich in many valuable fatty acids involved in cell construction, hormone formation, and cholesterol metabolism. In addition, the substances contained in lard help to eliminate toxins (lard goes well with alcohol, preventing intoxication and preventing Negative consequences alcohol consumption). In general, listing arguments in favor of fat consumption can take more than one hour, but we will end with the fact that 10-30 g of fat per day for people who do not have physical activity is not at all harmful, but very useful. Athletes, tourists and everyone whose lifestyle is associated with physical activity, fat can be eaten and more than 30 g per day.
You can buy lard today without any problems. However, do-it-yourself lard will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and great taste prepared snacks, delighting yourself and your family.
Choice of raw lard
A great contribution to successful homemade lard - right choice raw bacon upon purchase. So, pay attention to the following:
It is better to choose fat with a skin (by the way, the most useful ones are exactly 2.5 cm of fat under the skin);
Fat should be homogeneous, elastic, dense, The best way checks - pierce sharp knife (good fat will resist slightly, but it will be easily pierced, without jerking);
It is better to choose fat from "girls" and not from "boys";
On the cut, the fat should be snowy white or slightly pinkish;
Yellowish soft fat is better not to buy.
Note that it is better to smoke or boil lard with streaks of meat; when salted in the usual way, such lard will either turn out to be too tough, or may deteriorate in the refrigerator.
Salting fat at home - ways
Before salting, lard can be cut into layers 3-4 cm thick, or immediately cut into desired pieces. There are three methods of salting fat:
Since there are a lot of recipes for making lard in these three ways, we will give the most popular ones.
Recipe for salted lard with garlic
You will need:
1 kg of raw fat on the skin,
10 cloves of garlic
4 bay leaves,
4 tbsp salt,
3 tsp black peppercorns,
2 tbsp ground paprika,
1 tsp cumin,
1 tsp ground chili pepper.
How to salt lard at home.
Rinse a piece of lard, dry it, cut a piece into two layers, lay it down with the skin on a board, make cuts 2-3 mm deep in the lard. Peel the garlic, chop it thinly, break 2 parsley, put the garlic and leaf on the fat, press into the cuts. Rest Bay leaf and grind black pepper into crumbs with 2 tbsp. salt and cumin, mix, sprinkle one piece of lard abundantly with this mixture. Mix the remaining salt with hot pepper and paprika, sprinkle the second piece of lard with this mixture. Put the pieces of bacon on the foil carefully so that the seasonings do not wake up, wrap tightly, put in the refrigerator for 2 weeks. Or fat can be removed in the freezer for 2-3 weeks.
Another option for salting lard with garlic:
Put the layers in a container, pouring abundantly with all the seasonings (garlic is also in this case inserted into the cuts) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is placed down with the skin, the second - up, etc. First, such fat is kept for a day at room temperature, then it is put in the refrigerator (not in the freezer), salted for 3-5 days.
For better salting of fat, oppression can be laid on top. Another trick - do not be afraid to sprinkle lard large quantity salt - the product will take in exactly as much salt as needed.
A quick recipe for salting lard
You will need:
Salo,
black pepper,
salt,
garlic.
How to quickly salt lard at home.
Cut the fat into medium or large pieces, grate with salt, pepper, garlic, passed through a press, put in a bag, leave for 12 hours at room temperature, then put in the freezer for 2 days.
Recipe for "Onion Salo" - salted lard in onion skins in brine
You will need:
Salo with layers of meat,
husk 7-10 onions,
4-6 peppercorns,
3-4 bay leaves,
5-6 garlic cloves,
1 liter of water
1 glass of salt.
How to salt lard in brine in onion peel.
Pour salt into a saucepan, pour in water, bring to a boil, put the onion peel, boil for 5 minutes, put the fat so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from the stove, leave for 15 minutes, remove the fat, dry . Grind garlic and parsley, crush black pepper, make cuts in the cooled lard with a knife, stuff them with spices, rub them also over the entire surface of the pieces, wrap the lard with foil and put it in the freezer. It will be possible to eat such fat after it is completely frozen.
The above method is the so-called hot salting. You can also salt the lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (the brine concentration is at least 12%): the lard is placed in a container, poured with brine, pressed down with oppression and covered with a lid.
There are also very modern ways salted fat.
Recipe for salting bacon in a slow cooker in onion peel
You will need:
1 kg of fat with layers of meat (brisket),
200 g salt
4-5 bay leaves,
2 handfuls of onion skins
1 liter of water
2 tbsp Sahara,
ground black pepper,
garlic.
How to cook lard in a slow cooker in onion peel.
Soak the onion peel, then rinse it running water. Put half of the husk into the multicooker bowl, put the lard, put the bay leaf and the rest of the husk. Dissolve sugar and salt in 1 liter boiling water, mix, pour lard. Turn on the quenching mode for 1 hour, after stewing, leave the fat in the marinade for 8-10 hours or overnight. Then dry the lard, grate with garlic, passed through a press and mixed with black pepper, wrap with cling film, put in the freezer, you can eat lard after it is completely frozen.
Cooking lard in onion skins
A terrific and simple recipe for hot pickling lard in onion skins.
This recipe is also good because lard salted in this way can be kept in refrigerators for about 3 months.
To make lard in onion skins you will need:
pork fat,
Water - 7 glasses,
Onion peel - a few handfuls,
Garlic - 4-5 cloves,
Black and red ground pepper to taste
Coarse table salt - 1 cup.
How to cook lard in onion skins.
1. Cut the lard into fist-sized pieces.
2. Add water to the pan, put onion skins and salt there. Bring to a boil.
3. Boil the brine for 5 minutes, and then put the chopped pieces of lard into it (in order to evenly salt the lard, the brine should completely cover the lard)
4. Salo should be boiled in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil more - 30-40 minutes.
5. After that, turn off the fire and leave the fat in the brine for about a day.
6. Then we take out the lard from the brine, wipe it with a paper towel so that the lard is dry.
7. Now the fat can be grated with your favorite spices - black and red ground pepper, garlic (if you like) and other seasonings.
8. Put the pieces of fat in bags and put in the refrigerator for a day, then put in the freezer or use.
It turns out very tasty lard - spicy and spicy, it goes well with second courses, as well as with vodka.
Delicious fat
Ingredients:
600 g bacon (or brisket)
48 g salt (8% of fat)
5 bay leaves
5 juniper berries
10 black peppercorns
Spices
1 head of garlic
Cooking:
Grind spices. Finely chop the garlic
Mix everything with salt, roll pieces of bacon in this mixture (I cut into small ones, about 3x8 cm).
Store in jars and refrigerate for 3 weeks.
Everything is very delicious!
Salo baked
For the recipe you will need:
Salo or pocherevka - 1 kg
- pepper (peas) - 10 pcs.
- coriander (peas) - 10 pcs.
- bay leaf - 5 pcs.
- garlic - 1-2 heads.
Cut lard or handkerchief into long bars and stuff with spices and garlic. Sprinkle each piece with salt and pepper and wrap tightly in foil.
Place the pieces in a bowl and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.
Salo "Ladies" - unusually tender
There are many ways to salt salt. Especially stands out among them is the "ladies'" ambassador in brine - the salsa turns out to be tender, tasty and can be stored for quite a long time.
Ingredients:
1.5 kg. pork fat;
1 l. filtered water;
5 st. l. salt;
5 pieces. bay leaf;
5 tooth garlic;
black peppercorns;
ground white pepper.
Cooking:
Boil filtered water with salt for 10 minutes. Allow to cool to room temperature. Peel and crush the garlic with a knife, mash the pepper with peas, break the bay leaf and pour it into the brine together with ground pepper, mix everything thoroughly. Rinse the salo and clean the skin well. Cut into large pieces. Put in a bowl, preferably glass. Pour the finished brine and put it in a cool place for two or three days, do not close the lid - the fat should breathe. After salting - get, dry, sprinkle with spices to your taste. Wrap in foil and store in the freezer.
Fat pate
Lots of people love salo. I propose to cook a pate of bacon on hastily, which is perfect for a sandwich, especially with a green onion and cucumber. Great snack for a picnic.
You will need:
0.5 kg of salted fat,
1 large carrot
2 heads of garlic
bunch of dill.
Cooking:
1. Salo, garlic grind through a meat grinder.
2. Rub the carrots on a fine grater, finely chop the dill.
3. Mix everything, the lard pate is ready.
4. Inexpensive, original and tasty.
A very simple way to salt lard
Cleanly washed bacon, dried with paper towels, cut into pieces, then sprinkled with plenty of salt, red and black pepper, chopped garlic cloves, dried tomatoes and paprika, coriander, bay leaf, do not forget.
Then we cover the saucepan with a lid and put it in the refrigerator for 3 days.
Salted salo in onion peel
1.5 kg fat
200 g salt
1 liter of water
red ground pepper
garlic
onion peel
This recipe for salting lard is simple, and many people like the result. Fat prepared according to this recipe is stored for a long time, it can be served on the table in any situation.
It is better to take a not very thick piece of lard, or sticks, about 4 * 5 * 15 cm in size.
Dissolve salt in a liter of water, add onion peel and bring to a boil, dip the lard into boiling brine, it should boil for about 5-7 minutes, remove from heat, then leave the lard in brine for 12-15 hours.
Then remove the lard from the brine, blot it, chop the garlic, rub the lard with it along with red pepper. Salt should be stored in the freezer.
Salo in the Urals
Ingredients
1 piece of lard with meat layer
garlic
coarse salt
According to this recipe, salting lard is better to take a piece of lard with a layer of meat, but not necessarily. On a piece of fat, you need to make cuts along.
Peel and cut the garlic cloves in half, stuff the cuts in the fat with the garlic halves.
Then a piece of fat should be sprinkled on all sides with coarse salt and wrapped in any cotton fabric.
Store lard prepared according to this recipe should be wrapped in paper, because of the plastic bag, it can acquire an unpleasant odor.
SALO IN A PACKAGE
Chop the head of garlic with a bunch of black and allspice peppers, salt, spread the fat with this mixture, wrap it in a bag, wrap the bag with bacon in another bag. It is necessary to wrap it carefully so that there is no air left inside the bag, which, when heated, will inflate greatly. Leave the fat in the kitchen overnight to marinate.
In the morning, having collected water in a saucepan, dip the fat into it, and put it on the stove to boil. It is necessary to boil for 2 hours, and then leave to cool directly in the water.
Then you need to put it in the refrigerator and when the lard hardens, cut and surprise yourself, home and guests who drop in with lard melting in your mouth, which they have never tried before ...
Quick recipe. Daily fat.
Very quick salting - cut fresh lard into cubes 5 x 5 cm, roll in coarse salt, black pepper, add any seasonings and place in a jar or pan, shifting with garlic cloves. Sprinkle additional salt on top and cover with a lid. Place the container in a warm place for a day, and the next day the fat is ready. You need to store it in the refrigerator.
Roll of fat "Quiet Ukrainian night, but the fat must be hidden..."
Salo roll is a wonderful dish that every connoisseur will like delicious food, and can also be an excellent component holiday table. The lard roll recipe is very simple (and not expensive), and the preparation of the lard roll itself does not take much time. I took lard 3 cm thick. I always take exactly thin lard, in which fat cells do not yet need support from reinforcement connective tissue- there are no veins in it, fibers that sometimes interfere with biting and get stuck in the teeth. the fat was bright white with a faint pink tint.
Make cuts on the layer and put chopped garlic in them
Then she powdered with black and white pepper, dry basil and rosemary and salted. She twisted a layer of lard into a roll, and so as not to turn around she tied it with a harsh thread. In this form, in a bag, the fat was in the freshness chamber in the refrigerator for 2 days.
Then I transferred the bag of bacon to the freezer and remembered about it a week later, cut it.
Salo baked in foil
We take lean layers. We cut it into portions and soak overnight in strong salt brine with the addition of spices for bacon (check the strength of the brine with a raw egg: if the egg floats on the surface and does not sink, then the brine is good). Layers should marinate for at least 8 hours. In the morning, remove the lard from the brine, let it drain. Wrap each piece in foil and place on a baking sheet with the skin down. Bake the lard in a hot oven for 20 minutes, if put in a cold oven, then 40 minutes. I usually put it in a cold one. Remove the finished fat from the oven, let it cool, drain the melted excess fat through a small hole in the foil. Put it in a bag (right in the foil) and put it in the refrigerator until it cools completely.
Salo in garlic brine
There are a large number of different recipes for making salted lard, and each hostess chooses the most acceptable one for herself. Here is another way of salting fat.
When processing fat, it does not need to be washed, it is enough to clean it with a knife, that is, you need to remove everything unnecessary from its surface and after that you just need to put the fat in cold water and leave it for fifteen hours, so we will give the fat softness.
Then the fat must be cut into long pieces of about twenty centimeters and a width of about ten centimeters. After that, make small cuts, about three centimeters apart, and put pieces of garlic in them. If you want lard sharper, then you can smear it with garlic mass.
Then the fat should be well sprinkled with coarse salt and red or black pepper.
Separately, you need to prepare a brine, for this, for two kilograms of salt, you need to take five liters of water and boil it.
After that, the pieces of lard should be put in an enameled bowl or pan and pour the prepared solution that has already cooled down, put a plate with a load on top and put it in the cold.
After seven or eight days, the lard should be fully cooked. At first, such fat will seem very salty, but this is only the first impression. You need to get the fat out of the solution and let it dry, then remove the excess salt, then the taste of the fat will already be unsalted. If desired, lard can also be sprinkled with black or red pepper. Sprinkle generously.
Such fat is stored only in a cold place. It can then be folded into a glass jar and closed with a lid. Or wrap in foil or parchment paper.
The finished fat is cut into pieces and served at the table, it can also be fried or made into cracklings.
Salo in the oven
Ingredients:
Pork fat with streaks of meat - 0.5 kg
salt - to taste
freshly ground black pepper
bay leaf - 8 pcs.
garlic - 4 cloves
baking paper
Cooking method:
Wash salo, pat dry.
Cut the lard into small pieces, rub each piece with salt.
Sprinkle with pepper.
Take paper and cut it into squares. We put two bay leaves and chopped garlic on the sheet.
We lay out a piece of fat. We also put lavrushka and garlic on top.
We wrap the fat in paper. We take a cauldron or ducklings, lay out the fat in paper.
We put in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. At night we remove the bags in the refrigerator.
Elnova Oksana
Salo in Belarusian
Ingredients:
Fresh (homemade) lard with skin 1 kg
cumin 1 tsp
coarse salt 4 tsp
sugar 1/2 tsp
bay leaf 3 pcs.
garlic 1 head
Cooking method:
The skin, if not cleaned, scrape well with a knife, wash the fat and dry it with a cotton towel. Pass half of the head of garlic through a press, cut the other half into thin slices. Mix salt, sugar, cumin and garlic. Lubricate the lard with a salty-spicy mixture. Break the bay leaf, mix with garlic cloves and sprinkle lard on top and bottom. Put the fat in a glass or enameled container, cover with a lid. Place the container in a cool dark place(but not in the refrigerator). Turn the piece every day. Soak for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Turn the piece over once or twice during this time. And final stage. Wrap the salo in cling film and put it in the freezer for a day, without peeling off the salt and garlic. Peel just before serving, cut into thin slices. Very tasty with black Borodino bread!
Smoked lard in the oven
Ingredients:
Salo or brisket 400 g
ready-made natural marinade-brine for smoking meat or lard 100 ml
Cooking method:
Salo cut in half. We take a sleeve or a bag for baking, put pieces of bacon in it, pour marinade over it, tie it up and send it to marinate in the refrigerator for 12 hours. Then we take pieces of lard and transfer to a refractory dish. We put the dish in the oven and bake for about 30 minutes the fat at a temperature of 130 degrees, the brisket at a temperature of 150 degrees. Cool the finished fat in the freezer, cut into slices and serve.
Salo in the bank
Ingredients:
Large piece of lard with skin
salt
garlic 1 head
Bay leaf
allspice
3 liter jar
Cooking method:
Wash a large piece of lard, dry it. We cut off rectangular pieces 5 cm long from this piece. Rub each piece well with salt and put it tightly in a jar, sprinkling each layer of fat with chopped slices of garlic. Put a couple of bay leaves and peas of allspice on top. Close the jar with a lid and refrigerate. lard is ready for 5-7 days.
Pickled lard
Ingredients:
Salo with a large layer of meat
water
salt
Bay leaf
peppercorns
garlic
Cooking method:
We take the fat and clean the skin (for this we put the fat with the skin up and scrape it with a knife, trying not to cut or tear at the same time). Then wash the fat and pat dry. We cut the fat into small pieces 4 cm long. Pour cold boiled water into the pan and put salt at the rate of 100 gr. per litre. We add spices. Put the lard in a 3-liter jar or enameled pan, pour over the brine. Add crushed garlic cloves to the jar. We close the lid, checking that all the fat is immersed in liquid and put in the refrigerator for 4-5 days.
Salo in brine
Recipe Ingredients
Salo
garlic
peppercorns
Bay leaf
brine
Recipe
We cut the fat into 5x15 cm cubes and put it in 1.5-1 liter jars (like pickled cucumbers, standing up!), You don’t need to fill the jars tightly. In a 1.5 liter jar, you need to put about 1 kg of fat, no more. And add different spices: garlic, peppercorns, bay leaf.
We cook brine.
Pour water into a saucepan and put on gas. Dip the peeled potatoes into the water. As soon as the water boils (along with the potatoes), we reduce the gas and put salt in the water, a few tablespoons. We bring the water to a boil and a little, until the salt dissolves, boil on a quiet flame. Our potato floats in the middle of the liquid (not at the bottom!). Add more salt and boil again. The potato rises even higher. Then we put salt again and boil, and put salt in spoons until the potato is on the surface (it should be "pushed" to the surface from the salt). All this time, the brine is quietly simmering (on the quietest fire). As soon as the potato "jumped out", we throw it away and boil the brine for literally another minute. Everything, the brine is ready. Don't even try it with the tip of your tongue!
The brine needs to be cooled down. As soon as it has cooled down, pour it into jars with cooked bacon, wait a little and, if necessary, add it again. We close the jars with plastic lids and leave them for a day in the apartment, then the jars need to be put in the refrigerator for 10-14 days (I have 2 weeks). I store it on the loggia (but now we have frosts under -35). Brine in jars does not freeze, it becomes very thick (overflows in a jar very slowly, imposingly!).
After 2 weeks, our fat is ready. To say it's delicious is an understatement! Soft, tender and slightly moist fat... You have long dreamed of this! Try it, salt it also in this way - you will not regret it.
How to cook Fragrant Salo
Ingredients for 10 servings:
Red pepper (coarsely ground) - 50 grams,
dried dill - 30 grams,
turmeric - 20 grams,
bay leaf (ground) - 3 pieces,
cloves - 4 sticks,
cinnamon - a pinch
nutmeg (crushed) - 50 grams,
fat - 2 kilograms,
salt - 9 tablespoons,
garlic - 2 cloves.
Cooking method:
Stage 1: If you are interested in the question of how to salt lard, then this recipe is especially for you
Step 2: First you need to combine all the seasonings described and mix them well so that they are evenly placed among themselves.
Step 3: Moderate the fat into small pieces, their size should be 10 centimeters by 10 centimeters. We put it in a saucepan and fill it with water. Bring the fat to a boil and hold for no more than three minutes. Remove from heat and add salt. Leave for 12 hours in a cold place.
Step 4: After the lard is infused with it, it is necessary to remove all the water with a towel and rub with garlic.
Step 5: rub the product with spices and leave until the fat hardens. After acquiring hardness, the product can be consumed.
Salo in onion peel
The product prepared in this way looks like smoked lard, but has a specific taste. It is prepared by boiling in brine with the addition of onion peel and spices. The finished fat is well cooled, rubbed with garlic, wrapped in foil, put in the freezer and kept for 3 to 7 days. It should be borne in mind that boiled salted lard cannot be cut immediately after it is taken out of the freezer, otherwise it will crumble. Let it rest for a while at room temperature.
Ingredients:
Salo fresh 1000 g
Water 1 l
Salt 150 g
Onion peel 10 g
Sugar 1 tbsp. l.
Garlic 2 heads
Black peppercorns 10 pcs.
Bay leaf 2 pcs.
Ground red pepper 0.5 tsp.
Cooking:
To prepare the product, you need to take fresh fat of a small thickness, rock table salt without additives, water, onion peel, sugar, garlic, black peppercorns, bay leaf and ground red pepper.
Pour water into a saucepan, put onion peel, sugar, salt, pepper (red and black) and bay leaf.
Bring the solution to a boil and lower the bacon cut into pieces into it.
Boil the fat on low heat for 1 hour, and then remove from heat and leave in this brine for a day.
Peel the garlic cloves from the dry shell and finely chop or pass through a press.
Remove salo from brine and pat dry
Grate the fat thoroughly on all sides with garlic, place in a bag and leave for 2 hours at room temperature.
Wrap each piece of bacon in foil and place in the freezer
Before use, let the lard lie down for some time at room temperature (so that it does not crumble when cutting), remove excess garlic and cut into thin slices. Serve with horseradish or mustard.
Salo roll recipe
Salo roll is a wonderful dish that every connoisseur of delicious food will like, and can also be an excellent component of a festive table. The lard roll recipe is very simple (and not expensive), and the preparation of the lard roll itself does not take much time.
For the roll you will need:
Salo (it is desirable to choose thin without a skin) square or rectangular shape
- garlic 4-5 cloves
- salt
- allspice
- raw carrots 2-3pcs
Cooking method:
Rinse the lard thoroughly and dry with a napkin. Peel the garlic and grate it on a grater (or squeeze it with a garlic maker). First brush one side with garlic, rub with salt and pepper.
Wash and peel raw carrots, cut into small plastics along the entire length and lay on a greased surface. Then wrap the roll so that the filling is inside. To prevent the roll from unwinding along its entire length, tie it with a thread. And so that the filling does not get into the water, put the roll in a plastic bag. Place in a saucepan and cover with water at room temperature. Cook over low heat for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool, putting it in the refrigerator. When the fat hardens, the roll can be cut into thin circles.
Salo recipe in Ukrainian
The best fat is considered to be from the sides or from the back of the pig, it is the softest, oily. The skin should be thin, well tarred. The structure should be white, soft and elastic.
For salting, it is better to take thick fat without thick veins of meat. You can cook lard in Ukrainian different ways, however, there is one that has been known since ancient times. Consider how to salt lard in Ukrainian.
The recipe for lard in Ukrainian is quite simple and will not take much time.
Ingredients:
Salo 1 kg,
garlic
1 head
salt,
spices (ground red and black pepper),
bay leaf 1 pc.
Cooking method:
Cut the fat into pieces, approximately 15x7 in size, do not cut the skin. Grease generously on all sides with salt (it is better to use coarse rock salt). Peel the garlic (1 head - 7-8 cloves), cut into thin slices. With a knife, make small indentations (holes) in the fat and put a clove of garlic into each indentation. Then generously grate with pepper (black and red ground). Grind bay leaf - 1 pc, and also grate each piece.
Put the pieces on a flat plate, cover with a plastic bag, tie and leave for 1-2 days at room temperature (the salting period depends on the size of the pieces of fat and its structure). Then refrigerate for 1-2 hours to freeze the fat. Before use, clean the pieces of salt and spices. Store in the refrigerator (preferably in the freezer). Shelf life is several months. If underlining is used for salting, then the salting time is doubled.
Salted in this way, bacon is great for sandwiches and will become a real delicacy, as in the usual dining table, and at the festive feast.
How to salt lard with garlic?
Ingredients:
Salo - who loves what
5-6 garlic cloves
salt
ground black pepper and peas
Bay leaf
Cooking:
Before salting the lard with garlic, cut it into small pieces. And cut each piece into a few more pieces, but without cutting the skin so that the fat does not fall apart.
Cut the garlic cloves into slices, mix the salt with ground pepper and peas.
Then roll each piece of lard in a pepper-salty mixture and cover each piece of lard with garlic petals.
We put the salted fat tightly in a deep plate. We shift each piece of bacon with a bay leaf. Then we cover the container with bacon with a flat plate and put a press on top.
We leave the fat for several hours at room temperature, then put it in the refrigerator for a day. After that, clean the fat from excess salt, put it in a bag and put it in the freezer.
Such a healthy and nutritious product as lard will always be popular in our country. But, unfortunately, ready-to-eat salted lard, which is sold at the bazaar (and even more so in supermarkets), as a rule, does not have the same taste qualities of a homemade product prepared with best recipes. In this article, we will tell you about how to pickle lard in brine with garlic and other popular methods.
Since ancient times, when salting lard at home, spices have been used that set off the taste of the product and gave it a unique smell. They added black and allspice, cumin and cloves, dill seeds and bay leaves, and many other seasonings.
Step by step recipe with photos. How to quickly and easily pickle lard in brine with garlic:
There are other equally popular ways of salting lard, which we will be happy to share with you.
FOLLOWING THE LINK YOU WILL FIND THE MOST POPULAR HOMEMADE BALT SALTING RECIPES AND USEFUL TIPS FOR BEGINNERS .
Nutritionists unanimously claim that there is a lot of arachidonic acid in fat, which is necessary for normal cellular activity and an adequate hormonal background of the body. There are so many essential amino acids in this product that it can be compared with vegetable fats. Fat also contains carotene, vitamins A, D, E. People knew about its benefits even in old times, fat was often added to medicinal and cosmetic products.
HOW TO CORRECTLY SALT LAT AT HOME
First of all, you need to choose the fat that is suitable for the recipe. What is in the back area is not suitable for salting. Fat from the peritoneum is hard, and the lower part of the brisket is perfect option. See that there are no lumps in the product and that it is not loose.
If you have purchased a fresh and beautiful piece of lard, start salting. Before you start salting the lard in brine or with garlic, cut it into several parts so that each of them fits easily into a plastic bag.
Each element must be cut lengthwise, not on the skin, but on the other side. The depth of the incision is a little more than 2 centimeters. Sprinkle the salo well with salt (bottom, top, sides). Salt for salting should not be iodized, otherwise it will corrode our fat.
The product absorbs exactly as much salt as it needs, do not be afraid to oversalt. Next, cut the garlic, put the quarters of the cloves into the cuts. We put the pieces in a plastic bag, sprinkle with salt again and put a few cloves of garlic on top.
Tightly wrap the bag (to avoid loss of juice), leave the fat on a plate at room temperature for 2-3 days. When the juice appears, turn the bag over in one tug so that the product is on its own juice.
Use only coarse salt. Beforehand, the fat must be prepared - keep it in the cold for 4 days, at a temperature of -5 degrees. Next, we rub the product with salt from the bottom, top and sides, put it in a convenient container (skin side up), cover, send it to the refrigerator.
After 3 days, we take out the product, remove the wet salt with a knife and remove it from the plate. Rub the salmon again with salt. Repeat the steps up to 6 times until the salt on the fat is dry.
Salting lasts two weeks. The product is ready to use, but it would be good to brew for another 7-10 days. It can be stored in the refrigerator for six months and in the freezer for a couple of years.
Now you not only know how to properly salt lard in brine and how to store it in the refrigerator, but you can also quickly cook this delicious product at home with garlic and other seasonings using different recipes. We hope that now you will not have to buy ready-made salted bacon in a store or in the market (where they often offer a product of far from the best quality!).
