How to salt lard in a hot way - a recipe. Salting lard in brine at home. How to pickle lard at home - recipes for lard in brine, with garlic, in onion peel, etc.

Salo is considered a traditional Ukrainian dish, which is loved all over the world. It is served with any side dishes and soups, and is also eaten with bread as a sandwich. Currently, salting lard is not difficult. There are a lot of recipes for this dish, so you can please even the most fastidious gourmets.

How to salt lard in brine: a recipe

Compound:

Salo - 2 kg
Salt - 4 tablespoons
Bay leaf - 10 pcs.
Garlic - 8 cloves
Water - 1.5 l

Cooking:

Rinse the lard well, peel it from the skin and cut into large bars.
Pour water into an enamel pan, add salt and dissolve it. Season the solution with pepper and bay leaf.
Peel the garlic, pass it through a press and add to the solution.
Immerse the pieces of bacon in the brine, place a load on top. Salting takes place within 3 days in a cool place.
The finished fat is removed from the brine and each piece is dried with a paper towel.
Rub the pieces of lard with garlic and pepper.
The dish can be served at the table or packaged in a plastic bag or foil, stored in the refrigerator or freezer.

Salo in brine with garlic: how to cook?

Compound:

Pork fat - 1 kg
Onion peel - 100 g
Garlic - 10 cloves
Black peppercorns - 10 pcs.
Black ground pepper- 1 tsp
Sea salt - 2 tbsp.
Bay leaf - 7 pcs.
Water - 1 l

Cooking:

Rinse the fat running water, peel off the skin and cut into large pieces. enamel pan fill drinking water, put on fire, bring to a boil, salt and pepper. Add bay leaf and minced garlic. Boil the brine over low heat. Put the onion peel, stir well and put the pieces of lard. Thanks to onion peel it will take on a golden color.
Boil the fat for 2 hours over low heat, stirring constantly. Readiness is determined with a fork or knife, piercing each piece in several places. They must be very soft.
Remove the finished fat from the brine, dry each piece and sprinkle generously with salt, ground pepper and finely chopped garlic.
Wrap the pieces in foil or a bag, put in the freezer for a day. After 24 hours, the fat will be ready for use.

How to salt lard?

Compound:

Pork fat - 2 kg
Garlic - 6 cloves
Peppercorns - 10 pcs.
Sea salt - 5 tbsp.
Water - 1.5 l

Cooking:

Fill a three-liter jar with water, add salt and garlic passed through a press. Mix everything thoroughly.
Wash and clean the salo. Immerse it in a jar, pepper and cover the jar with a lid. Place the jar of lard in the refrigerator for a week. It turns out very fragrant, gentle, soft and tasty.
You can store the finished fat in the freezer, after packing it in foil or baking paper.

Salo in brine with cloves

Compound:

Pork fat - 1 kg
Dijon grain mustard - 2 tbsp.
Garlic - 5 cloves
Black ground pepper - 2 tbsp.
Sea salt - 5 tbsp.
Onion peel - 200 g
Bay leaf - 7 pcs.
Carnation - 3 pcs.
Water - 2 l

Cooking:

Wash the fat, cut it into large pieces. Pour water into a saucepan, add spices (finely chopped garlic, salt, pepper, mustard and cloves). Leave 1 tsp. seasonings for rubbing fat.
Add onion peel and bay leaf to the marinade. Boil the lard brine, put the pieces in it and cook until fully cooked (about 2 hours).
Remove the fat from the brine, rub with spices. Pack each piece in a separate bag or foil. Store in the freezer.

Original recipes for cooking dishes with salted lard

Meat rolls with pickled cucumbers and lard

Compound:

Pork neck - 300 g
Salted lard - 100 g
Pickled cucumbers - 5 pcs.
Mustard - to taste
Salt and pepper - to taste
Vegetable oil - for frying

Cooking:

cut into pork neck into thin slices, beat them well. Salt, pepper and brush each with a thin layer of mustard.
Cut cucumbers into strips. Place 2-3 cucumber strips on the edge of each piece of meat, roll up.
Cut the fat into thin slices. Wrap them around each meatloaf and secure with a toothpick. Heat up a frying pan, add some oil and fry each roll until crispy. Lower the heat, close the lid and bring the dish to full readiness.

Salo in chocolate

Compound:

Salted lard - 200 g
Dark chocolate - 300 g
Butter - 100 g
Chili pepper - ¼ tsp
Ground ginger - 1.5 tsp
Black ground pepper - 1.2 tsp
Nutmeg - ¼ tsp
Cardamom -1.5 tsp

Cooking:

Grind salted lard in a blender and form a thin layer from the resulting mass. Roll it out using a regular rolling pin. The thickness should be about 1 cm. Send to the refrigerator until solidified.
Break the chocolate into small pieces, mix it with spices and butter. Melt the mixture in a water bath or microwave.
Fill ice cube trays with liquid chocolate. Lay the squares of fat cut into small pieces on top. Top with chocolate again and put in the freezer for 2 - 3 hours. Ready lard in chocolate can be served with tea, coffee or wine.

Salted bacon is a delicious product that enjoys well-deserved popularity in many countries. There are a sufficient number of proven recipes for preparing this dish. Each hostess can choose a cooking method to her liking.

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, every person can afford to treat himself 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 pieces of bay leaf between the fat, throw peas of allspice and black pepper into the jar.

7. Pour the lard with brine that has cooled to the required temperature, cover the jar with a saucer on top (most importantly, do not seal tightly with a lid) and leave it in this state for 1-2 days in a 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 hot method of salting fat, without it what you need will not come out), 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 fat 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 away some part for storage in 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, fold into 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 the right time has passed, take out a piece of fat, 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, put them in a 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 has passed, the delicious lard is ready. Eat and enjoy. Lard, which you do not immediately eat, store in foil in the freezer.

Tips:
- 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.

To choose the right lard, it is best to go to the market or farm shop. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, without bristles and preferably with a veterinarian's brand.

Smell the fat. The smell of a fresh product is subtle, sweetish milky. The presence of a specific aroma suggests that the fat came from a boar. No spices can remove the smell, so it is better to refuse to buy.

Pierce the fat with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After buying the fat, rinse it with running water, dry it well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main plus of fat is that it absorbs as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, no matter which method you choose, you will need to store the finished fat in the freezer.

1 kg of fat;
200 g of salt;
20 g black ground pepper;
½ head of garlic.

Cooking

Cut the bacon into strips 4-5 cm wide.

Make in every bar cross sections. Depth - a little more than the middle of the piece.

Pour all the salt into a deep container. Put the lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and put them in the slots on the pieces of lard.

Transfer the fat to a container and refrigerate for 3-4 days.

Salo is ready. It tastes best with brown bread.

For later storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then freeze.

mag.relax.ua

2 kg of fat;
5 glasses of water;
200 g of salt;
1 head of garlic;
4 bay leaves;
peppercorns and other spices - to taste.

Cooking

Rinse the lard, dry it and cut into small pieces so that they easily pass into the neck of the jar. Optimal Thickness piece - 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from fire and cool.

Finely chop the garlic and rub the pieces of bacon with it. Wash bay leaves and pat dry.

Put the fat in a jar. Do not try to fold the pieces tightly: the fat can go rotten. Layers of fat shift with bay leaves and black pepper.

After that, remove the lard from the jar, pat dry with paper towels and rub with spices. You can use red ground pepper, cumin, paprika. Then wrap the fat in paper or a bag and put it in the freezer. In a day, the fat will be ready.

toptuha.com

1 liter of water;
2 handfuls of onion peel;
3 bay leaves;
200 g of salt;
2 tablespoons of sugar;
1 kg of fat with a layer;
4 peas of allspice;
3 cloves of garlic;
paprika, a mixture of peppers - to taste.

Cooking

Pour water into the pan, add the washed onion peel, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the fat in it and cover with a plate so that it drowns in the liquid.

Bring the mixture back to a boil and then simmer for another 20 minutes over low heat. Then remove the pan from the heat, cool and put in a cold place for 12 hours.

Take out the fat, dry it and rub it with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished fat in a film or bag and put it in the freezer.

Before serving, hold the fat at room temperature 5 minutes and cut into thin slices. Best of all, this fat is combined with black bread and mustard.

Question: " How to salt lard in brine?” - is very popular, as lard, salted with your own hands at home, is the crown dish of the national Ukrainian cuisine.It's no secret that this product is associated with Ukraine, but not only Ukrainians love to eat it. delicious salted fat goes very well with black bread and garlic, it makes amazing sandwiches. Salo is also a traditional appetizer for borscht, and if you also add a green onion, you get a complete meal! But buying a finished product in a store is not always advisable, because you cannot predict whether the seller is offering you high-quality lard. That is why it is better to salt it with your own hands. Well, how to do this, we will tell in our article.

How to choose the right fat?

The choice of fresh lard is an important aspect when salting. It’s not enough just to pickle it deliciously, you need to choose the right product. Now we will tell you how to do it.

Fresh and tasty lard must necessarily have a white or pinkish color, in no case gray and, moreover, not yellowish.

Please inspect the item carefully before purchasing. The skin should be soft and not dried, and the meat veins should occupy no more than 1/3 of the entire piece of fat. Also try pressing on the white part of the fat with your finger and see what happens next: if the indentation from the finger slowly smoothed out, then the fat is of poor quality. The smell of the chosen product should be pleasant, even sweetish.

Some unscrupulous sellers may try to deceive you and offer boar fat. By appearance it is no different from pork, but it tastes harsh and has a not very pleasant smell. To check this, ask the seller to cut off a small piece for testing and bring a lit match to the fat: if it immediately starts to exude bad smell resembling urine, which means that you should not take such fat.

The bristles on the skin should be completely absent. Verify this by running your finger over the skin.

After you have chosen a good piece of fragrant lard, you can start salting. Exists a large number of recipes for salting lard at home: using onion peel, cucumber pickle, dry salt and many others. In our article, we will consider the method of salting lard in a hot and cold way, as well as lard in Ukrainian.

How to salt hot and cold?

To salt the fat in a hot way, first you need to thoroughly wash it to remove all the dirt, and then wipe it dry with a napkin. Then you need to collect water in a saucepan, add salt, pepper, a couple of bay leaves, as well as a little onion peel. Bring the broth to a boil, then send the prepared bacon to boiling water. It takes 10 minutes to cook it, then remove it from the stove and wait until the water cools down. After that, you should send the fat in a saucepan to the refrigerator and leave it there for 12 hours. After that, you should remove the fat from the brine, blot a little with a dry napkin, then rub with garlic and serve.

Before salting fresh fat cold way at home, clean it of adhering debris or hairs with a knife. It is not necessary to wash the fat, just clean it a little with a knife. Next, you need to prepare the brine: pour water into a small saucepan and put it on high heat. When the water boils, start adding salt with a teaspoon. When it stops dissolving and begins to settle to the bottom, the brine is ready. Let it sit at room temperature for a while and cool down.

While the brine is cooling, peel the garlic from the husk and pass it through the garlic maker, turning it into a pulp. Then take out your favorite spices and mix them with the garlic. With the resulting mixture, generously rub the pieces of fat on all sides. Do not spare garlic and spices: the more of them there are, the more fragrant and tastier the fat will be. When you've finished grating the lard, put it in a jar.

Do not try to stuff it to capacity, as the fat must lie freely in the jar, otherwise it will quickly deteriorate.

Pour the lard with the cooled brine so that it is completely covered with water. If it pops up, make oppression with which you can press down the fat right in the jar. So it will be better and more evenly salted. Salt should be salted in brine for two days, after which the container with it should be rearranged in the refrigerator, where it should be infused for another three days. After that, you can remove the salted lard from the jar and taste it. E If everything suits you, you can wrap the product in foil and thus store in the refrigerator for no more than three weeks. If you need to keep it longer, use the freezer.

Salted salo in Ukrainian

This method of salting lard at home is slightly different from the classic one. But Ukrainian-style salted salo turns out to be extremely fragrant and tasty! No wonder Ukrainians love this dish so much. Let's find out how to pickle lard in Ukrainian.

To pickle lard with garlic in brine, you need to clean it of foreign debris with a knife. You don't need to wash the fat. After you have cleaned it, use a knife to do small holes, in which put a clove of garlic, which must be peeled in advance. In addition to garlic, you can try putting carrots or greens there.

Now prepare a glass plate, pour salt on the bottom and mix it with your favorite spices, rub the whole piece of lard on all sides and put it in a plate.

Do not spare the salt and do not worry that the fat will turn out to be too salty: it is impossible to oversalt it.

Throw a couple of bay leaves and peeled garlic cloves there. Cover the plate with a lid and leave overnight at room temperature.

In the morning, boil water in a saucepan, add bay leaf, a few black peppercorns, coriander and a little onion peel to it. When the brine boils a little, put lard rubbed with salt and spices into it, and cook for at least ten minutes. If a piece of fat is too thin, then cook for about seven minutes.

After the required time, remove the fat from the brine, let it cool and put it in the refrigerator for a day. After these simple manipulations, delicious Ukrainian-style lard, salted in brine, is ready for use. You can enjoy it with pleasure!

Thus, you can see that salting lard in brine is not difficult at all. Tasty lard, salted with your own hands, can conquer you with its taste and aroma. A video can tell you more about salting.

Pierce the fat with a knife, fork or match. If it pierces easily or with little resistance, the product deserves your approval.

After buying the fat, rinse it with running water, dry it well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, cumin, dill seeds and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main plus of fat is that it absorbs as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, no matter which method you choose, you will need to store the finished fat in the freezer.

1 kg of fat;
200 g of salt;
20 g black ground pepper;
½ head of garlic.

Cooking

Cut the bacon into strips 4-5 cm wide.

Make cross cuts in each bar. Depth - a little more than the middle of the piece.

Pour all the salt into a deep container. Put the lard there and rub well with salt on all sides.

Sprinkle pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1-2 mm thick and put them in the slots on the pieces of lard.

Transfer the fat to a container and refrigerate for 3-4 days.

Salo is ready. It tastes best with brown bread.

For later storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a bag, and then freeze.

mag.relax.ua

2 kg of fat;
5 glasses of water;
200 g of salt;
1 head of garlic;
4 bay leaves;
peppercorns and other spices - to taste.

Cooking

Rinse the lard, dry it and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from fire and cool.

Finely chop the garlic and rub the pieces of bacon with it. Wash bay leaves and pat dry.

Put the fat in a jar. Do not try to fold the pieces tightly: the fat can go rotten. Layers of fat shift with bay leaves and black pepper.

toptuha.com

1 liter of water;
2 handfuls of onion peel;
3 bay leaves;
200 g of salt;
2 tablespoons of sugar;
1 kg of fat with a layer;
4 peas of allspice;
3 cloves of garlic;
paprika, a mixture of peppers - to taste.

Cooking

Pour water into a saucepan, add washed onion peel, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the fat in it and cover with a plate so that it drowns in the liquid.

Bring the mixture back to a boil and then simmer for another 20 minutes over low heat. Then remove the pan from the heat, cool and put in a cold place for 12 hours.

Take out the fat, dry it and rub it with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished fat in a film or bag and put it in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. Best of all, this fat is combined with black bread and mustard.