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.

    • 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, for such purposes, they choose bacon with a small layer of meat, 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 the usual one, 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, you can add onion peel to the brine to give the finished dish a beautiful brown tint.

    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 the 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!


    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

    Every human body needs fats to function properly. 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.


    The composition of pork fat - useful substances:

    • 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 of a uniform white or pale pink hue, the dark color is usually in the old and not fresh 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 are delighted with fat pork belly, others prefer lean ribs with a dainty 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 exposure to high temperatures. For this purpose, it is used hot pickle, 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. AT glass jar pieces of medium thickness are tightly packed - from 3 to 6 cm, garlic is added there and salt is poured to taste. Boiling water is poured into a jar with bacon, 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 a 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 a 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. Ready meal 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? Quickly get beautiful and spicy homemade lard You can use 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 cooking methods. 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. Let the liquid cool down, and at this time fill three-liter jar 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. finished product wrap in cling film and refrigerate.

    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 it is fragrant and original dish 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 are mixed separately, mustard powder and delicious Adyghe salt.

    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 delicious savory dish with which you 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 odors, so you need to keep an eye on its neighbors on the shelf. freezer and refrigerator. The storage of this product should be separate - in cling film, a plastic bag or an airtight container.

    The ambassador is a reliable method of 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


    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 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.

    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 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.

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

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

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

    Recipe for salting lard in brine.

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

    Ingredients for salting lard in brine:

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

    Additional materials:

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

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

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

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

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

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

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

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

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

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

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

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

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

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