Salting bacon in brine is a great way to make a delicious and fragrant snack for holiday table and daily diet. Ready-made salted pieces literally melt in your mouth, and with a piece of black bread they turn into a real delicacy. Despite all its amazing taste, salted lard is not difficult to prepare. When using some recipes, you will have to wait for the dish to be ready for several days, but the cook will not need to participate during this period.

Salting bacon in brine begins with the preparation of the bacon itself. Usually, bacon with a small layer of meat is chosen for such purposes, but you can take it without it, or even choose bacon. It is rubbed with spices, stuffed with garlic or pepper. After that, you can shift the fat into a special brine. To do this, dissolve salt in water. The resulting liquid is boiled, if we are talking about the hot salting method, or it is immediately used for its intended purpose.

You can add any spices to your taste in the brine: sugar, black and allspice peas, bay leaves, ground red pepper, cumin coriander, and honey, onion peel etc. The fat itself is placed in foil, a jar or bag, and then stored in the refrigerator. Can be done with it delicious salads, sandwiches and other snacks, add it first and second courses. At the same time, even in splendid isolation, lard will become one of the most sought-after dishes on the table.

The secrets of preparing the perfect salting of lard in brine

Salting fat in brine - very desired recipe for those who love to be pampered savory snacks. This product perfectly absorbs the tastes and aromas of spices, so you can easily give it more and more new shades. Figure out, how to cook salo in brine, it’s not at all difficult, especially if you stock up on interesting recommendations from experienced professionals:

Secret number 1. Salted lard in brine is stored in the refrigerator in jars or other sealed containers. The shelf life of this product is long enough, so you can cook bacon with a margin.

Secret number 2. The beauty of salting lard is that this product is simply impossible to oversalt. No matter how much salt you put in the water, the fat will still take exactly as much as it needs.

Secret number 3. If the recipe says to store lard in foil, then plain paper can also be used instead.

Secret number 4. Fresh pork fat is usually white or pinkish in color, with a pleasant smell, with a soft and clean skin.

Secret number 5. Salo can be salted in brine in a jar. So it will be possible to do without oppression and the search for suitable containers. To do this, you need to make a brine immediately in a jar and put lard in it. The time of such salting is approximately 1 week, and the finished fat is then stored in foil.

With the addition of sugar, the taste of lard changes dramatically, but such an experiment will definitely appeal to those who have already tried other salting methods. The rest of the brine is used standard. You may need a little more or less water. It is necessary that she completely covers the pieces of fat. It will take a long time to wait for the final preparation, but then the fat can be stored in the refrigerator for an almost unlimited amount of time.

Ingredients:

  • 5 kg of fat;
  • 5 st. l. Sahara;
  • 5 st. l. salt;
  • 4 tsp black ground pepper;
  • 1 st. l. thyme;
  • 5 bay leaves;
  • 20 cloves of garlic;
  • 2 liters of water.

Cooking method:

  1. Dissolve salt and sugar in water.
  2. Add thyme, bay leaves and black pepper to the brine, stir.
  3. In the fat, make cuts at a distance of about 5 cm from each other.
  4. Insert a whole clove of garlic into each slit.
  5. Place the fat in a bowl with brine and place a load on top.
  6. Keep the fat under pressure for 2 weeks, then store in a cool place.

Interesting from the network

Who really knows a lot about cooking bacon, so it's the Ukrainians. In fact, there are several recipes with such an appetizing name, but they all lead to a very tasty and appetizing treat. At the same time, garlic is always an obligatory ingredient, which makes the fat very tasty and fragrant. The rest of the spices can be chosen to your taste, not deviating much from the recipe. Instead of sea salt, you can take ordinary, but experienced chefs do not recommend the use of salt with small grains.

Ingredients:

  • 1.5 kg of fat;
  • 1 liter of water;
  • 6 cloves of garlic;
  • 5 bay leaves;
  • 2 tbsp. l. sea ​​salt;
  • 1 st. l. allspice (ground);
  • 6 black peppercorns.

Cooking method:

  1. Rinse the piece of fat thoroughly, scrape the skin with a knife.
  2. Cut the fat into long sticks.
  3. In a saucepan, mix water and salt, add black and allspice.
  4. Break the bay leaves into small pieces, finely chop the garlic.
  5. Add garlic and parsley to the saucepan with brine and stir everything.
  6. Put the fat in the brine, cover with a plate on top and put oppression.
  7. Keep fat in a cool place under oppression for 3 days.
  8. Dry the finished pieces of bacon with napkins and serve.
  9. You can also wrap the lard in foil and store in the freezer.

Many salt lard using onion skins. This simple and, in fact, free ingredient does wonders for lard. Firstly, it is provided with a spicy aroma, similar to smoked meats. Secondly, the husk will change the color of the dish to golden, which will look very appetizing. Experts recommend using old onion husks, as it gives off its color more easily. For this recipe, it is recommended to choose lard with a meat layer.

Ingredients:

  • 1.5 kg of fat;
  • 1 liter of water;
  • 8 onions (husk);
  • 1 glass of salt;
  • 4 peas of allspice;
  • 3 bay leaves.

Cooking method:

  1. Salt dissolved in water, put a saucepan with brine on the fire and boil.
  2. Rinse the onion peel thoroughly and add to the saucepan, cook for another 5 minutes.
  3. Rinse and scrape the fat, put it in a boiling brine.
  4. With a slight boil, cook the lard for 10 minutes, then remove the saucepan from the heat.
  5. Leave the fat in the brine for another 15 minutes.
  6. Transfer the fat to a plate, wait until the remaining brine drains.
  7. Break the bay leaf into small pieces, chop the garlic.
  8. Crush the peppercorns with a knife.
  9. Mix together all the spices.
  10. When the fat has cooled completely, make shallow cuts in it over the entire surface.
  11. Grate the lard with spices, wrap in foil and place in the refrigerator.
  12. Once the lard is well frozen, you can cut it into portioned pieces and serve.

The hot salting method implies that the lard will be boiled in brine with various spices. This will allow him to be well saturated with all the flavors and aromas. In this case, the fat will become even more tender. Recipe for lovers hot snacks. Ready lard is recommended to be served with black bread and fresh vegetables. If desired, onion skins can be added to the brine to give ready meal beautiful brown shade.

Ingredients:

  • 700 g of fat;
  • 1 glass of salt;
  • 7 glasses of water;
  • 5 cloves of garlic;
  • 2 tsp red ground pepper.

Cooking method:

  1. In a saucepan, mix water and salt, bring the brine to a boil.
  2. Cut the lard into pieces convenient for salting and put in a saucepan with brine.
  3. Boil the fat for 10 minutes, then remove the brine from the heat and leave the fat in a saucepan for another 1 day.
  4. Remove the finished fat from the brine, let it dry.
  5. Pass the garlic through a press and mix with red ground pepper.
  6. Grate lard with garlic and pepper, wrap it in foil and leave for a day in freezer.

This recipe calls for minimal amount ingredients, because, in fact, for salting fat is quite simple plain water and salt. All other seasonings are added at the discretion of the cook. You can take black and allspice, hot spices, coriander, thyme, etc. This fat is perfect for further smoking, although you can serve it to the table in this form as a delicious snack.

Ingredients:

  • 1 kg of fat;
  • 3 cloves of garlic;
  • Salt, spices.

Cooking method:

  1. Rinse the salo, pat dry, and pat dry with paper towels.
  2. Pour enough water into the bowl to completely cover the fat.
  3. Add salt to the water and wait for it to completely dissolve.
  4. Chop the garlic and also put it in a bowl with water and salt.
  5. Cut the fat into small pieces and put them in the brine.
  6. Put a load on the fat and leave it at room temperature for 3 days.
  7. Remove the fat from the brine and dry well, use as directed.

Now you know how to cook salted lard in brine according to the recipe with a photo. Enjoy your meal!

Today I wanted to reveal my most delicious recipe lard in brine. Revealed cookbook and got confused. The thing is that in Siberia they also love him very much, no less than in Ukraine.

And many pigs are kept in our village, so a whole book of recipes turned out, because every housewife with us is happy to share her secret cooking secrets, in hot or cold brine, in a jar, for long-term storage, with various spices, garlic and God news of what.

For us, the product is almost universal. We love to chew a piece with a meat layer with bread, and an onion. And it’s delicious to make greaves, and then season borscht with them. Boiled is also to many tastes. Well, I’ll keep silent about smoked ones, almost every yard has its own smokehouse. They will make you a delicacy there. Where to shop.

Here I am talking about goodies, but sometimes it’s really easier for city dwellers to buy something ready-made in a store, few of them know about the correct choice of what we will actually cook a homemade delicacy from.

How to cook salo in brine at home

Not everyone has their own homebrew, so I think you will need tips on choosing. After all, the quality of the piece you get will greatly affect the result.

  • Choose a piece with a layer of meat and preferably a young pig, it is thinner and the skin is softer.
  • Do not take the paunch, it is usually fatter and the fat on it is tougher. It is best used for rolls.
  • Frozen lard is not suitable for salting. Of course, you can defrost and salt it, but it will be tough.
  • Some unscrupulous sellers trade in the meat of boars, uncastrated wild boars. Immediately, meat or lard is difficult to distinguish, but when heated, a sharp and strong smell of urine is released. You can try warming the lard over a lighter and sniff it.
  • It is also worth paying attention to the color, if it is yellowish or gray, and even “with a smell”, it means that it has been lying for a long time, you should not take this. Buy the one that is pink, with a pleasant aroma, and even better, when the piglet is greased in straw.

Well, I gave out all the secrets of choice, now let's move on to how to pickle the product in brine. This method is my favorite, because it turns out juicy, soft, fragrant and there are many recipes for every taste.

I advise you to . You will learn how to pickle the royal brisket at home, and it will taste better than in the store.


 Recipe in a jar

We will use:

  • Kilo fresh lard
  • A glass of table salt (200 grams)
  • 10 garlic cloves
  • star anise (if you like)
  • 3 peppercorns fragrant and black
  • 3 leaves of lavrushka
  • tablespoon dried dill and parsley
  • Ground black pepper
  • Liter of pure water

Salting:

First of all, we will prepare the product for salting, I don’t like it when red streaks with blood meet on the skin or the fat itself, so I fill the pieces with cold water at night and send them to the refrigerator. In the morning I take them out, lay them out on a paper towel to remove excess water and cut them so that I can not only put them in a jar, but also pull them out through a narrow neck.

We prepare the jar, it is not necessary to sterilize it, but washing it with soda will not be superfluous. Immediately prepare the garlic cloves, large ones can be cut in half lengthwise and laid, evenly distributing the garlic between the pieces. Just don't tamp it too hard, otherwise it won't salt. It is necessary that there is free space around each piece for the brine.

Then we make a brine, boil water together with salt, cool to 40 degrees. Pour the necessary spices into the jar from above, pour the brine. Now you need to cover the jar with a lid, let it stand at room temperature, about 4 hours. Then we put it in the refrigerator for 4 days. Although already on the third day I begin to try whether it is salted, I don’t like too salty.

Then I take it out of the jar and prepare a mixture of seasonings, a mixture of peppers, chopped garlic, paprika, pieces of parsley. I take out each piece, dry it and sprinkle it with this mixture, put everything in bags, put it in the freezer. It is also delicious to boil or bake such bacon in the oven with homemade adjika.


 In hot brine

Simple, fast, and most importantly - extraordinary yummy, each piece melts in your mouth. In general, try, all we need is:

  • Kilo of fresh fat
  • Ready seasoning for salting lard
  • 5 tablespoons salt
  • 5 cloves of garlic

Salting in hot brine:

We cut the bacon into rectangular pieces, I always get somewhere around 3x6 cm. We put it in a saucepan, pour it with cold water so that it just covers, Pour salt, let it just boil, turn off the stove and for three minutes the saucepan should stand on hot. Once the salt dissolves well. We leave the saucepan for 12 hours to stand simply at room temperature.

Then we take out the pieces, remove excess water from them, sprinkle with seasoning mixed with crushed garlic. We put it in a container or just on a plate and let it stand in the refrigerator for several hours. Everything you can try.


with garlic

We need to take:

  • Kilo fat
  • 200 grams of table salt
  • Half head of garlic
  • Lavrushka, allspice and black pepper, paprika, other spices at your discretion

Cooking process:

The soaked lard needs to be cut into small pieces, about 2 by 4 cm, it can be larger, the main thing is to fit into a jar. We clean the garlic and cut each clove lengthwise into 2-4 parts. In the fat with a sharp knife, we cut the pockets into which we stuff the garlic. Roll each piece in salt, put in a jar. Shifting with pieces of parsley and spices.

We make the brine simply, dissolve the salt in warm boiled water, pour it into a jar. Then we put it in the refrigerator for 4 days. After we take it out and freeze, wrapped in parchment.


 How to salt in hot brine with onion skins

This famous recipe I know for many years. They specially collected onion peels, guessed by that time how to cut a piglet. Very, very tasty, soft, low-fat fat. In general, I will not paint, try it yourself and you will understand everything.

We use the following ingredients:

  • Kilo fat
  • Liter of cold raw water
  • A good harvest of onion skins
  • 200 grams of table salt
  • Garlic with spices

Salting:

We prepare the product, cut it into pieces, which is convenient. We put in a saucepan, pour salt and onion peel on top, pour water and cook for ten minutes after boiling. After set aside to cool and pull out on a paper towel. Rub with spices and garlic and put in the freezer.


Recipe in cold brine

We will take:

  • 2 kilos fat
  • A glass of regular salt
  • 5 glasses of water
  • head of garlic
  • 5 leaves of lavrushka
  • Peas of black and allspice pepper

Cold salting:

Fat, pre-soaked, cut into cubes, put in a jar, distributing with laurel and garlic cloves, we also add peppercorns.

Boil the brine until the salt is completely dissolved, cool to become room temperature. Pour the pieces and hide in the cold for 5 days. Then take it out and put it in the freezer.


 Salo in brine in Ukrainian

We need:

  • 1.5 kilos of fresh fat
  • Liter of cold filtered water
  • 2 tablespoons of table salt, you can sea
  • Half a head of garlic
  • 5 leaves of lavrushka
  • 6 peas of allspice and black pepper

Salting process:

We will cut the product into any size sticks and put it in a convenient dish, preferably enameled. Let's completely dissolve the salt in water, add spices. We cut the garlic into cubes, the bay leaf can be broken into several parts. Pour this brine into a bowl with bacon, put oppression on top, in this form we send it to the refrigerator for three days. After we take out the sticks, dry and rub with a mixture of pepper and garlic.


in Belarusian

For this recipe, choose lard without meat layers, as in the original. The salting method is not complicated.

Would need:

  • Salo - 1 kg
  • Coarse table salt - 4 table. spoons
  • Sugar - 0.5 tsp
  • Bay leaf - 3 pcs.
  • Garlic - 1 head
  • Cumin - to taste

Cooking process:

  1. pieces fresh product rinse under the tap, let dry. You can cut off the skin if you like.
  2. Peel the garlic and finely chop with a knife. Mix it with salt and spices, grate each piece of lard.
  3. Break the bay leaf into pieces and sprinkle on top of the product. Cover with a lid and put in a dark place for 5 days.
  4. After five days, turn the pieces over and put them in the refrigerator for the same time.
  5. Before you try, you need to freeze the fat in the freezer.


Recipe for long-term storage under an iron lid

We use ingredients:

  • 2 kilos of lard
  • A glass of coarse salt
  • 5 glasses of pure water
  • Lavrushka
  • Pepper black peas

Cooking process:

We cut the lard into cubes of such a size that they fit in a jar. It is better to sterilize the jar. We lay the fat in layers and shift it with parsley and peppercorns.

We cook the brine in advance and chill it. Pour into a jar of lard and roll up the lid. Be sure to keep refrigerated. You can eat in a week or leave for the winter.

Recipe for smoking

Required Ingredients:

  • 2 kilos of lard
  • Liter of water
  • A glass of regular table salt
  • 2 heads of garlic
  • 10 laurel leaves
  • Spices

Cooking process:

Cut the fat into large bars and put in an enamel bowl. Boil the brine with salt, garlic and other spices. Let it cool down and pour over the lard to cover it completely. Refrigerate for three days. After that, you can start the smoking process.

Recipe for delicious lard in brine - video

Salo is a very tasty, healthy and natural product. Lard is smoked, eaten raw and salted. Properly selected seasonings will help you pickle lard in brine.

The classic recipe for lard in brine

Universal and appetizing snack- lard in brine in a jar. Such a procedure as salting lard in brine does not take much time.

Ingredients:

  • 3 bay leaves;
  • 1 kg. fat;
  • 100 g of salt;
  • liter of water;
  • 3 cloves of garlic;
  • 10 peppercorns.

Cooking step by step:

  1. Cut the fat into pieces, the thickness of which should be no more than 5-7 mm. Rinse the pieces and pat dry with a towel. Put the pieces not quite tightly in a jar.
  2. Prepare the brine. Add salt, peppercorns and bay leaves to the water. After the salt has dissolved, remove the brine from the heat and add the minced garlic, mix well.
  3. Pour hot brine into a jar so that the pieces of fat are covered with brine. Close the jar with a lid and put it in the refrigerator for 3 days.
  4. Remove the finished pieces of lard from the jar, dry and serve.

Keep tasty fat in brine you need in the freezer.

Salo with garlic in brine

What a delicious lard without garlic - it is he who adds piquancy and flavor to the product. How to pickle lard in brine with garlic correctly, you will learn below.

Required Ingredients:

  • 5 cloves of garlic;
  • liter of water;
  • 1 kg. fat;
  • a glass of salt.

Cooking:

  1. First prepare the brine. Boil water and add salt. Refrigerate the brine.
  2. Cut fresh lard into medium pieces.
  3. Finely chop the garlic and grate the lard.
  4. Put pieces of lard in a jar. Add the remaining garlic.
  5. Pour the cold brine into the jar and cover with a lid.
  6. Cover the jar with a towel and place in the shade for 6 days.
  7. After 6 days, fat can be eaten.

Salo in brine, prepared according to this recipe, is soft and fragrant. Store the product in a cellar or refrigerator.

Salo in hot brine

At home, delicious lard in brine can also be prepared according to a different recipe, where the brine should be hot. In hot brine, lard is very tasty. You can take lard with layers of meat, a brisket is suitable, where such a layer is larger.

Ingredients:

  • 5 sticks of cloves;
  • 1.5 l. water;
  • 8 cloves of garlic;
  • 10 peppercorns;
  • 7 art. l. salt.
  • 800 g of fat;
  • 4 bay leaves.

Ingredients:

  • star anise;
  • 1 kg. fat;
  • 6 peppercorns;
  • a glass of salt;
  • liter of water;
  • a spoonful of dried herbs;
  • 10 cloves of garlic;
  • 3 bay leaves.

Cooking:

  1. Prepare the brine. Pour salt with hot boiled water and dissolve it. Cool the brine to 40 degrees. Both sea salt and ordinary rock salt will do.
  2. Soak the salo overnight or for 4 hours in cold water, cut into small pieces. It is better to do this in a deep saucepan so that the pieces are covered with water.
  3. Dry the soaked fat and put it in a jar.
  4. Place chopped garlic, bay leaves and peppercorns between the pieces of lard. Sprinkle the pieces with herbs.
  5. Pour the brine into the jar and place the star anise on top. Cover, but do not tightly close the lid of the jar. Leave the fat in a dark place for 4 days.

Store the finished salted lard in brine in the refrigerator.

It is not necessary to fill the jar with lard closely, so it will not salt well.

Salo with carrots

A bouquet of spices adds flavor to the salo. Such a marinade reduces the time of salting - you can enjoy ready snack a day later. Salo is stored in the refrigerator in a jar along with vegetables, which can also be served at the table.

  • 1 teaspoon of salt;
  • 2 pinches of black pepper;
  • 1-2 cloves;
  • 3-4 peas of allspice.

    • There is a huge amount national recipes, but perhaps more than others, lard in brine is valued. This is not surprising! After all, such a product turns out amazingly tasty and juicy. This method allows it to be salted just perfectly, and the addition of the most simple and familiar spices gives the appetizer spicy notes and makes it very, very fragrant. By cutting the bacon salted in brine into slices, you can make a nutritious and appetizing sandwich with a piece of bread. It turns out such a simple and incredibly attractive snack in its simplicity is very satisfying! Just try!

    Cooking time - 15 minutes.The number of servings is 6.

    Ingredients

    To prepare such meat snack The following products from the list below are required:

    • lard - 400 g;
    • salt - 1 tbsp. l.;
    • garlic - 4 teeth;
    • water - 1 tbsp.;
    • bay leaf - 3 pcs.;
    • allspice - 1 pea;
    • black pepper - 7 peas.

    On a note! Pink pepper will make the brine more fragrant. To do this, additionally take only 5 peas of this spice.

    How delicious to pickle lard in brine

    The process of salting fat in this way usually does not cause difficulties. If you try to make an appetizer according to this recipe, you will surely do it again. After all, the product turns out to be very tasty and retains a fresh look for a long time.

    1. First you need to prepare all the ingredients indicated in the recipe.

    1. Then you need to immediately start preparing the brine so that it has time to cool slightly. To do this, pour into a small saucepan or into a ladle of water. It must be sent to the stove and brought to the boiling stage. Salt and all kinds of peppers must be sent to boiling water. The brine will need to be boiled for 2 minutes so that the salt crystals dissolve, and remove from the stove.

    On a note! If you like expressive and rich flavors, you can add a pinch of mustard to the brine.

    1. Garlic should be peeled and finely chopped. To achieve the most expressive aroma, first the slices must be crushed with the flat side of the knife and only then cut.

    Note! Garlic can be minced different ways, but the most important thing is not to use a special press. The product passed through it can acquire bitterness and, accordingly, spoil the taste of the fat itself.

    1. Bay leaves should be crushed. The lard will need to be peeled and cut into pieces of the same (approximately) size. Roll them in chopped bay leaves and garlic.

    1. The blanks are sent to the jar (it is optimal to take a 1.5-liter container). The product is poured with brine, which by then should cool to room temperature. The jar must be closed with a lid. Prepared fat is sent to the refrigerator.

    1. As a rule, 3 days is sufficient for the lard to be well salted in brine. It turns out very juicy and fragrant. The finished pieces are removed from the jar and dried with napkins. Then they can be cut into portioned pieces and tasted!

    Video recipe

    The video recipe below will help you properly salt the lard in brine:

    Lard is a truly folk product; people have been using it for centuries in salted, smoked and raw form. Sometimes lard becomes the basis of dishes. For example, it is used when stewing vegetables, smoking and cracklings are loved by many in soups, meat is stuffed with lard for greater juiciness. How to pickle lard in brine? There are many ways to salt bacon. Here are the best cooking recipes.

    Classic recipe: pickle in Ukrainian

    This recipe is considered a real folk classic in cooking. Salting lard using this method at home will be simple and at the same time the product will turn out tasty and juicy.
    Cooking:

    1. Take 1 - 1.5 kg of bacon and cut it so that you get long and large sticks.
    2. AT enamelware dilute a liter of boiled cold water with two tablespoons of salt (preferably sea salt), one tablespoon of ground pepper, 6 black peppercorns, a few bay leaves and chopped garlic cloves (6 cloves).
    3. In ready spicy pickle place the bacon sticks and press them on top with some kind of load.
    4. Put the dishes in the refrigerator for three days.
    5. Then take out the bacon, dry it and season it again with fresh garlic.

    It is best to store the product both during and after salting in the freezer, after packing the bars in a plastic bag or cloth.

    Dry way

    For this salting method, you will need a dry mixture of salt and spices.
    Cooking instruction:

    1. Prepare the product by cutting it into lengthwise small pieces so that they can be thoroughly salted.
    2. Prepare a mixture of two tablespoons of salt, one teaspoon of sugar, 1 g of saltpeter, one teaspoon of ground black pepper.
    3. Rub the fat well with the mixture.
    4. Place the product tightly in a dish, ideally a wooden one.
    5. Between the pieces, place bay leaves and finely chopped garlic for flavor.
    6. Cover the product with a load from above.
    7. Keep the product in the refrigerator for three weeks.
    8. Be sure to put the pieces in places with each other once every 4 days and rub again with the mixture.

    You need to store the finished bacon in the freezer, after drying it and packing each piece separately.
    Please note: if during the salting process liquid has formed at the bottom of the container, it's okay. Salt is able to “pump out” water from lard. If a finished product turned out to be not salted enough, it is possible to add salt to it and let it reach for several days.

    How fat is salted in brine "brine"

    The method of salting bacon in brine preserves the taste of the product for a long time, and it does not show a yellow tint.
    In the photo, the products that you will need to salt the fat in the brine brine:

    • To make a marinade, take a liter of water, boil it, add a glass of salt.
    • Wait until the salt has dissolved, then remove the brine from the heat and cool it.
    • Cut the lard into small pieces and start tamping into a 3-liter jar.

    • From spices, take ground black pepper, chopped garlic and bay leaves and spread it all between layers. Adding spices will spice up the pork product.Try to leave a little space between each piece so that the product does not lie too tightly and does not "suffocate".

    • Pour the brine into a 3-liter jar, then loosely cover the marinade with a lid.

    Soak the lard in brine for a week at room temperature.

    in Belarusian

    Cooking:

    1. Mix two tablespoons of salt, one teaspoon of sugar, add one teaspoon of cumin and cardamom to the mixture, break a few bay leaves in the same place. If desired, you can pepper the mixture.
    2. Lubricate the pieces of lard cut into bars with a head of garlic passed through a press, then rub them with the mixture.
    3. It is best to salt the product for 5 days in a glass dish in a dark, cool place (but not in the refrigerator!). Do not forget to turn the pieces once a day.
    4. After five days, send the container of bacon to the refrigerator for another week. Turn the pieces every two or three days.

    It is very tasty to serve ready-made lard with a piece of black bread, garlic sauce, mustard or any other hot dish.

    Transcarpathian

    To try real Transcarpathian salo, you need to learn how to salt it properly. The cooked product becomes fragrant, tender and soft. In the people, this method of salting is called "pepper".

    Cooking method:

    1. Rub the pieces of lard with crushed garlic and salt. Focus on the “eye”, but the layer of salt on the product should be impressive.
    2. At the bottom of the dishes in which salting will take place, pour a layer of salt about 1 cm thick.
    3. Lay out the bacon and sprinkle it with salt on top.
    4. Close the dishes with a mug, put in the refrigerator, keep there for 20 days.
    5. After the specified time, remove the lard, peel off the salt from it and soak it in water for at least three hours.
    6. The next, final, stage is cooking. Cook the product over low heat for two to three hours.
    7. Then take out the bacon, cool it and rub it with a mixture of crushed garlic and pepper. Leave to cook and reach up to 3 days.

    beautiful cold appetizer ready (see photo)! For such an appetizer, it is ideal to cook potatoes in uniforms, serve with green onions.

    Rustic

    For salting lard in a rustic way, follow the instructions:

    1. Take a saucepan and sprinkle coarse sea salt on its bottom.
    2. Cut the lard into long wide (about 15 cm) strips, rub them with salt and lay skins down.
    3. Sprinkle the top of the product with a thick layer of salt mixed with a teaspoon of cumin and ground pepper.
    4. If desired, add chopped bay leaf and finely chopped garlic.
    5. Marinate the bacon in heat for five days, then move it to permanent storage in the freezer.

    How to choose the right product

    When choosing fat in a store or market, pay attention to the following points:

    1. Ideal for salting would be a small piece (about 2.5 cm) of the side or dorsal part of the carcass.
    2. It is better not to buy fat taken from the abdominal part of a pig carcass. Don't buy the brisket either. A sinewy film passes in the belly area, and the fat will be very tough.
    3. Beware of a product that is grayish or yellow in color, such a fat was probably part of an old, sick animal. Delicious and fresh pig fat has a pleasant pale pink color, and its layer does not stick to hands.
    4. When buying lard, smell it. If they try to sell you boar fat, you will immediately feel a specific, pungent and very unpleasant smell.
    5. The skin should also be considered. It should be thin, a pleasant pinkish or yellowish hue. Certified products must be branded.

    Be sure to consider some folk tricks that are passed down from generation to generation:

    1. Choose fresh and soft lard with a neat skin for salting.
    2. Before salting, be sure to thoroughly wash the product and singe the skin, if necessary.
    3. In order for the bacon to be soft and juicy after salting, it must first be soaked in boiled or brine water at room temperature for half a day.
    4. Salo absorbs odors very quickly. If, when buying, you put it in one bag with fish, you can get rid of the obvious fishy smell by soaking the bacon in boiled water with a chopped head of garlic for several hours. Pre-wrap it in a thin cloth (gauze will do).
    5. For salting fat, use a large sea or table salt, it is able not only to salt the product, but also to remove excess water from it, and also to preserve all the useful properties of the product.
    6. Don't be afraid to oversalt the bacon, it's impossible! The product will absorb as much spices and salt as it needs. If you find that there is not enough salt, remove the bacon and salt again.
    7. Do not store the bacon in the light, as the pieces will quickly turn yellow.

      8. Fat should be salted only in the refrigerator and best of all under pressure.

    How to speed up the pickling process

    If you really want homemade lard, and the salting process is long, but there is not enough patience to wait for weeks, use the following recommendations.

    The speed of cooking homemade bacon depends primarily on the thickness of the pieces of fat, and not at all on the amount of salt. To enjoy lard in a day, just cut the product into small squares, slices 5x5 cm in size and use any pickling recipe you like.
    Another useful tip from experienced housewives: salt the product for a day at room temperature. Such a "daily" fat will "grab" faster.

    Salo is very useful product and simply indispensable for people who love pork. Bacon can be fried, added to scrambled eggs, salads, used as a filling for meat, minced meat, cooking various dishes.

    What is useful fat

    Fat in moderation is very useful, because it has a high calorie content, and therefore is able to envelop the walls of the stomach and improve the functioning of the digestive tract. When using fat during noisy parties and feasts, the walls of the stomach will be protected from the negative effects of alcohol.

    Fat is capable. Eat it with garlic in winter and your body will thank you! It is useful to make bread from bacon and garlic, which kills cold microorganisms and microbes. This product and heavy metals are from our body.
    Useful properties only homemade bacon from a healthy animal has it, so choose the product carefully and carefully follow the salting technology. Salting bacon is mainly carried out sea ​​salt, so the product is better saturated and will not be bitter.
    How to pickle lard in brine, describes in detail step by step video Master Class: