Salo in brine: the most delicious recipe. How to salt lard in brine

Salted bacon with garlic, and a crust of black bread ... mmm ... You won’t find the best snack for a glass of cold vodka ...

There are many recipes for salting lard. Each of them is good in its own way. But the main secret of delicious salty lard lies in the lard itself. Yes, yes, it is important for salting to choose the right fat with a soft and thin skin, without foreign smell. The layers from the back or sides of the piglet are best suited. The thickness of the fat should be approximately 3-5 cm (up to 10 cm for amateurs). Thin streaks with meat are allowed. Today we will salt lard in brine. The recipe is simple and in my opinion one of the most successful.

Pork fat - 2 kg;
garlic - 1 head;
salt - 1 cup;
water - 5 glasses;
bay leaf - 4-5 pieces;
peppercorns - to taste.

Let's prepare the brine first. Pour five cups of water into a saucepan, add one cup of salt and bring to a boil. Proportions are time-tested, so don't hesitate. You can also make bacon preparations for the future, then we increase the amount of brine in proportion to the amount of lard. Cool the prepared brine for lard to room temperature.

While the brine is cooling, prepare the lard. Cut into pieces the width of a matchbox. Such pieces are easy to stack in 3 liter jar, and then get them from there.

Grind the garlic with a knife and generously rub pieces of lard on all sides.

We put the fat in the jar not very tightly so that it does not fade. Between the pieces, do not forget to add bay leaf and peppercorns. Pour the salo with cold brine.

Cover the jar with a towel and leave the fat to salt room temperature minimum 4 days, maximum 6 days. It depends on the thickness of the fat.

After the required time, we take out the fat from the brine. We put it in bags and put it in the freezer. In this form, lard can be stored for as long as you like. But I think such a delicious salty lard is unlikely to last longer than a month ...

The price of salted and fresh bacon has a huge difference, and it is many times higher than the cost of a pack of salt.

Yes, yes, because it is salt that is the main ingredient, and spices are already a matter of taste, and they will always be found in any kitchen.

Let's save and salt the fat ourselves!

It's so simple and there are so many wonderful recipes!

Salt fat at home - general principles

The taste and quality of salted lard directly depend on the product. It is better not to use too thick or too thin lard. But layers and pieces of meat are welcome! With them it turns out not only beautiful, but also amazingly tasty.

What methods of salting exist:

in brine;

Hot.

The fastest way to cook lard. And after an hour you can eat it, but often leave it up to complete cooling in decoction. Cold wet and dry salting requires an average of 4-5 days. But the smaller and thinner the pieces, the faster.

Salt is suitable only large. You can use the sea. From spices in lard, pepper, caraway seeds, bay leaves are most often put. And, of course, garlic. Ready bacon can be stored in the refrigerator or freezer, and so that it does not lose its taste and aroma, it must be sealed. It is better to take one piece at a time, so that it is more convenient to use and get the right amount at once.

Recipe 1: How to salt lard at home in a dry way

An easy way to salt lard at home. It does not require a lot of time and especially attention. Before use, you will only need to peel off the layer of salt with a knife. Can be washed and dried.

Ingredients

About a kilogram of fat;

Black pepper;

1 kg of salt.

You can use any seasonings or special mixtures of spices for salting.

Cooking

1. Prepare the fat. We clean the skin, rinse, wipe dry. Cut into equal pieces. The size does not matter, you can salt in one layer. But it’s more convenient to immediately cut into rectangles “once”.

2. Mix coarse salt with pepper and other spices, roll the pieces of lard on all sides, including sprinkle the skin.

3. At the bottom of the pan, pour a layer of salt with half a centimeter.

4. Lay out the pieces of fat, not very tight to each other, leave small gaps. Sprinkle with salt and spices, you can add a couple of bay leaves.

5. We spread the second soy fat, pour the rest of the salt on top, cover and keep warm for a day. Then we send it to the refrigerator for another 5 days. Maybe in a nice basement.

6. Ready fat is well preserved in a cold place. But you can pack it tightly and put it in the freezer, thereby extending the shelf life several times.

Recipe 2: How to salt lard at home in brine (brine)

A quick and easy way that many housewives salt lard at home. It is advisable to take for brine sea salt, but you can also use the usual coarse grinding. Especially tasty according to this recipe is lard with layers.

Ingredients

800 grams of water;

A kilogram of fat;

1 glass of sea or ordinary salt;

3 cloves of garlic;

2 leaves of laurel;

Peppercorns, you can and other seasonings.

Cooking

1. Cut the washed and dried bacon into pieces of 4-5 centimeters.

2. Dissolve the salt, mix vigorously. Grains should not remain. We throw spices, chopped cloves of garlic.

3. Put the pieces of lard in a jar, fill with brine. We stand in the refrigerator for a day and you can take the first sample. If the pieces are cut larger, then you will have to wait longer.

Recipe 3: How to salt lard at home with garlic and pepper

Salo is salted at home in different ways, but most often the product is richly flavored with pepper and garlic, as they perfectly emphasize its taste. In the villages, they use boxes and barrels for cooking, but we will make it easier.

Ingredients

Black pepper.

Cooking

1. Cut the fat into random pieces, wash it first and wipe it with towels.

2. Peel the garlic. Any quantity. Cut the teeth lengthwise into four parts.

3. We make cuts in the fat with a knife and stuff with garlic.

4. Mix salt with black pepper and rub the pieces. We do not regret salt.

5. We put the stuffed pieces in a bag and pour more salt on top, let there be more.

6. Now we put the package in a bowl or pan, keep it warm for one day, and then five more in the refrigerator. That's all!

Recipe 4: How to salt lard at home with onion peel

A method of hot salting lard, which allows not only to quickly obtain the product, but also makes it very beautiful. And if you add liquid smoke, you get a fairy tale in general. We take the husk from onions.

Ingredients

Fat 1.5 kg;

Salt 7 spoons;

Water liter;

2 presses of husks;

Garlic and pepper.

Cooking

1. Rinse the husk, put it in a saucepan, add fire and put it on the stove. Use some old saucepan, as it will stain inside.

2. We cut the fat into pieces with a side of 5 cm, the length can be made longer.

3. We throw salt into the pan. And as soon as the broth boils for a minute, add pieces of lard. You can pour 3 tablespoons of liquid smoke. Cook for 15-20 minutes. The thicker it is, the more time.

4. Remove from heat and leave for 12 hours.

5. Take out the pieces, rub with chopped garlic and pepper. You can use red, black or a mixture.

6. We wrap each piece with cling film or foil and put it in the freezer. But you can eat right away, just in the chamber it lies perfectly for several months and does not lose its taste at all.

Recipe 5: How to salt lard at home with hot brine

According to this recipe, the brisket is very tasty, on which a large number of meat layers are concentrated. It takes about four days to cook, then the lard is stored in the freezer.

Ingredients

0.8 kg of fat;

7 tablespoons of salt;

Liter of water;

5 peppercorns;

2 cloves;

A little garlic.

To rub the pieces, you will need pepper, garlic, you can take horseradish and any seasonings. We select at our discretion. But you can not rub anything at all.

Cooking

1. Cut the fat into 3-4 pieces. Wash, dry.

2. Cook the brine with the spices listed in the recipe. You can remove or add something. Make to your taste, but do not change the amount of salt. Let the brine boil for two minutes.

3. Pour lard with boiling water, put a plate on top so that it does not float up, and leave it to cool completely at room temperature.

4. Then we put it in the refrigerator for three days. To prevent the aroma from spreading to other products, you can cover or stretch cling film.

5. We take out the pieces, wipe them from the brine with paper towels. You can simply dry it on the table, laying it out on paper.

6. Then we rub with chopped garlic with spices, wrap it in foil and put it in the freezer for storage.

Recipe 6: How to salt lard at home for smoking

Smoked lard is insanely delicious. But before the procedure, it is very important to properly prepare the product, namely salt.

Ingredients

1.5 kg of fat;

200 grams of salt;

2 bay leaves;

ground pepper;

3 cloves of garlic;

1 tsp dry mustard.

Cooking

1. We count the garlic, cut into pieces.

2. Rub the fat with salt and pepper, transfer to a container. Cover with garlic cloves, pour all the salt on top.

3. We throw a bay leaf, pour mustard.

4. Fill with boiling water. The water should just cover the bacon.

5. Leave to cool, then send for three days in the refrigerator. Salo, salted according to this recipe, can not only be smoked, but also eaten salted.

Recipe 7: How to salt lard at home with sugar

it Belarusian recipe, according to which you can pickle absolutely any lard. Tasty pieces are obtained with layers and without them.

Ingredients

3 tablespoons of salt;

0.7 kg of fat;

0.5 tablespoons of cumin seeds;

1 spoon of sugar;

0.5 tsp cardamom;

1 leaf of laurel;

head of garlic

Pepper to taste.

Cooking

1. Pass the peeled garlic cloves through the press.

2. We wash the pieces of bacon, cut into long, but not wide sticks. It is enough to leave a width of 2-3 centimeters.

3. Wipe the pieces with chopped garlic.

4. We combine all the spices together, add a bay leaf there, which needs to be finely broken.

5. After the garlic, wipe the pieces with the prepared seasoning, put them in a glass container and put them in a cool place.

6. Every day we turn the pieces to the other side. Only 4 times for the bars to lie on each side and on the fifth day you can take a sample!

Don't be afraid to oversalt the fat! This is a unique product that absorbs just the right amount of salt. And extra spices from the surface of the pieces can always be cleaned or washed off.

For dry salting, it is better not to use the peritoneum. It turns out tough, the snack will be difficult to chew. The peritoneum is better friends with brines and cooking. For dry recipes, the sides of the carcass and the back are ideal.

It is better to rub with garlic already prepared and intended for consumption fat. During storage and especially freezing, the aroma is lost, and the taste becomes less pronounced.

To make the fat more tender, you can soak the pieces in water for 10-12 hours before salting. You can add a couple of tablespoons of sugar to the water, it will only make the taste of the product better.

To beautifully, neatly and thinly cut the fat, you need to hold it in the freezer. It will not harden to the end and will be easy to succumb to the knife.

At the finished fat, the meat layers darken. If they remain pink, then you need to wait a little longer. If there is little salt on the pieces, then you can always add more. But it is better to make the brine immediately concentrated.

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. Smell fresh product thin, sweet 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 refrigerate.

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.

A slice of salted bacon, smeared with mustard and laid on a crust of black bread has always been and will be considered the best snack to feasts. This product will be one of delicious species slicing, if the fat is properly salted. What will be the most delicious recipe lard in brine - it's up to you. Below are best options this dish, as well as helpful cooking tips.

How to salt lard in brine - a classic Ukrainian recipe

The classic recipe for salo in brine belongs to Ukrainian cuisine, and is used most often. It is the simplest, but at the same time very delicious option cooking appetizers. Salted lard is cut into thin slices for sandwiches, fried potatoes with it, served with borscht and soups.

Products for cooking:

1.5 kg fat
6 black peppercorns
1 tbsp ground allspice
2 tbsp coarse rock salt
5-6 laurels
6 large garlic cloves
1 liter of distilled water.

Salting fat in brine at home:

Rinse a piece of the product thoroughly under running water, then blot excess liquid with paper towels. Cut into 3-5 pieces of approximately the same size. Clean the skin with a knife from the remnants of the villi.
For the preparation of brine, it is recommended to use enamelware. Pour water into it and dissolve the salt, add the rest of the spices and chopped cloves of garlic.
Dip the pieces of lard into the brine, spreading them evenly over the container. The liquid should completely cover the fat.
On the dish you need to put oppression. For the construction of the load, you can cover the pieces of fat with a flat dish, and put a bottle filled with water on top.
Place the entire structure in a cool place and withstand for three days. After the salting period has expired, the pieces of fat are removed from the container, dried with napkins, rubbed with ground pepper, and garlic plates are put into small cuts.

The appetizer is ready to serve. It is best to store part of the product in the freezer, after wrapping it in foil.

Salted fat in brine Tuzluk

Tuzluk brine differs from all others in the minimum required ingredients.

To prepare, take:

1.5 kg fat
7 sheets of lavrushka
head of garlic
1 glass of rock salt
5-6 glasses of cold water
a bag of peppercorns (it will take 15-20 peas).

Step by step cooking steps:

Pour water into enamel pan, add salt and put on fire. While the water is heating, stir occasionally so that the salt dissolves well.
In the meantime, rinse the lard and cut it into small oblong pieces.
Peel the garlic and cut into small cubes. It is important not to use a garlic press in this cooking method - the juice will flow out faster and the result will not be the same. Garlic mass carefully grate all the sticks of fat.
By this time, the brine should already boil. As soon as it boils, it must be removed from the heat and let it brew under the lid. For salting, it will be possible to use when the liquid has completely cooled.
A three-liter bottle is suitable for salting. Fold the sticks into a container, but not tightly, so that there is a small space between them. If the product is folded too tightly, it may fade slightly. Saltso is laid in layers, between which sprinkle with lavrushka and peppercorns.
Top with brine and loosely cover with a lid, or use a special lid with holes. Salting lasts a day, at room temperature. After the bars are removed from the jar, stacked in bags and stored in the refrigerator. If the volume of the cooked dish exceeds the amount that will be eaten in the next 3-4 days, it is better to place the excess in freezer- at sub-zero temperatures it can be stored for several weeks.

Note: smaller pieces are better and faster salted than large pieces.

Salo in Transcarpathian

Very tasty, spicy and rich in taste is a dish prepared in Transcarpathian style.

For cooking you will need:

300-400 gr pork fat
2 medium onions
1 medium carrot
small head of garlic
300-400 ml water
1 tbsp table vinegar
1 tsp fine sugar
1 tsp rock salt
1-2 tsp ground black pepper
3-4 leaves of parsley
2-3 peas of allspice
4-6 black peppercorns
1 inflorescence of cloves.

Cooking method:

All spices, except ground pepper, add to the water and put on fire.
While the marinade is heating, peel the carrots and cut into small cubes, also pour into the marinade. When the brine boils, add vinegar and turn off the heat.
Rinse the salsa under running water, cut into oblong sticks and put in a separate bowl. It is better to use glass, enamel or earthenware.
Peel the onion, cut into rings and put in the fat.
Peel the garlic, cut into slices and also add to the fat. Sprinkle evenly with ground pepper on top and mix thoroughly.
While the fat was being prepared for salting, the marinade should have cooled slightly. At this stage, they pour lard with vegetables and leave it at room temperature for 2-3 hours, then put the container in the refrigerator for another day.

The dish prepared in this way already has quite a lot of fans. Some housewives are experimenting with vinegar - instead of the usual table, they use apple, rice or wine. For spiciness, you can add finely chopped chili peppers, but not more than 3-4 grams per the above amount of fat, so as not to “overdo it” with spiciness.

The recipe for salting lard in Belarusian at home

Salted lard is also present in Belarusian cuisine. But the spices are used a little different, and the fat itself is recommended to be taken without layers or with their the minimum amount. The salting method is also different - brine is not used in the process, salting is done by the dry method.

Appetizer Ingredients:

1 kg pork fat
1 tsp cumin
4 tbsp coarse rock salt
½ tsp fine granulated sugar
3 leaves of parsley
1 large head of garlic.

How to salt lard in Belarusian:

Rinse the piece of fat thoroughly under running water. After a good scrape the skin, if it is not well cleaned, and rinse again. Pat dry with paper towels or drain excess liquid by placing in a colander.
Divide the garlic into cloves, peel. One half must be crushed with a press, and the other half cut into layers.
Mix salt and spices, add the crushed part of the garlic. Grate a piece of lard with this mixture.
Finely chop the parsley and mix with garlic cloves. Roll the fat in this mixture on all sides and put in a glass bowl or enameled bowl. Top cover with a lid. Send the container to a cool, dark place, but not yet in the refrigerator. Salting lasts 5-6 days, while every day the piece needs to be turned over.
After the expiration date, the container is placed in the refrigerator for another week, the product is turned over twice more within seven days.
Wrap the finished snack in a film or foil and place in the freezer for a day.

Serve appetizer with black Borodino bread with borscht or mashed potatoes.

On a note. Salt and spices are peeled off only before serving the snack to the table, the rest of the time it can be on the surface of the product.

In brine with smoked flavor

To prepare bacon with the taste of smoked meats, it is better to choose a workpiece with a good layer of meat. As a result, the appetizer will not only taste delicious, but also look beautiful on the table.

Ingredients:

medium head of garlic
5-6 glasses of water
husk with 10 or more onions
peppercorns
4-5 bay leaves
1 kg fat with a layer
½ cup coarse salt.

Cooking:

It is better not to use the upper layers of onion peel, prepare only subsequent sheets.
Take water in a saucepan, add spices, salt and husks to it. Put on fire.
Rinse the main ingredient and cut into bars, then put in the brine. When the liquid boils, reduce the heat and cook for half an hour.
Turn off the stove, cover with a lid and leave to infuse for 8 hours.
Remove the lard bars from the brine and let the liquid drain. Can be dipped in paper towels.
Wrap the bars with cling film.

Onion peel gives the appetizer a spicy smoked taste. It is recommended to store the snack in the freezer.

How to choose the right fat for salting?

The correct piece of fat should have a thin, tender skin without bristles and the smell of smoke, and the flesh should not have a strong smell.

The most suitable part for salting is a cut from the back or sides of the carcass.

The shade of the product also deserves attention - it should be white or light pink.

It is important to pay attention to the smell - if there are unnatural aromas, it is probably not the first freshness and you should never take it.

Advice. To check a piece of lard, you need to pierce it with a match - if it comes in easily and gently - the appetizer will turn out excellent!

How to speed up the process of salting fat?

Sometimes an appetizer needs to be prepared as quickly as possible, and there is absolutely no time to wait for several days.

Soak the product in cold water 6-10 hours before salting. The dish will be soft and very juicy.
Only coarse rock salt is suitable for salting.
The smaller the salting sticks are, the faster they will be salted and saturated with spices.
If for some reason you don’t like small bars, you can simply cut a piece of lard deeper.
Don't be afraid to add more salt - the product will absorb as much as it can get in, and the rest will just speed up the salting process. It is simply impossible to oversalt a snack!

And finally, in the light, the product acquires a yellowish tint and deteriorates faster. store in a cool and dark place.

Continuing to fill the "Recipes" section, I decided to write an article on how to deliciously salt lard at home. In it I will give 5 step by step recipes cooking treats and consider the benefits and harms of salted lard.

For the preparation of delicious lard, high-quality raw materials are required. AT different countries fat has a specific taste. This is due to the diet of the animals. In Ukraine, pigs are fed with grain, while Belarusians use potatoes for this purpose.

Soft fat is suitable for salting and it is easy to determine it when buying by piercing it with a knife or a toothpick. In this case, the tool of labor should not meet with strong resistance.

Helpful Hints

Look at the stigma - a sign of quality. Don't buy the product without it.
good fat has a soft thin skin (the thicker, the tougher the dish), White color with a pink tint, and the presence of a yellowish tint indicates that they are trying to sell you an old product.
Salo easily absorbs the smell of nearby products. If, upon arrival home, you find that it has been soaked, for example, with fish, soak it in water with the addition of garlic.
For rubbing, I recommend using coarse salt. It will give a salty taste and remove excess moisture.
To speed up salting, cut the fat into pieces. If necessary, make a puncture or incision in each piece. Don't be sorry for the salt. Raw materials will absorb as much as needed, and it is impossible to oversalt it. Salt in a dark place, otherwise it will turn yellow.

As practice shows, people salt lard different ways. I will give the popular options, and you, guided by your preferences and capabilities, will choose the best one.

Previously, children ate everything that was served on the table, because they did not have to sort it out. Over the years, everything has changed. And although my children do not eat lard, my husband and I often enjoy this product. It reminds us of childhood, when mothers pleased us with salted bacon, jacket potatoes and pickles.

Salting lard in brine - a classic recipe

Ingredients:

Salo - 1 kg.
Garlic - 1 head.
Laurel - 6 leaves.
Black pepper - 6 peas.
Allspice - 6 peas.
Water - 1 l.

Cooking:

Soak the lard in cold water for several hours. While soaking, make the brine. Put salt, laurel and pepper into the water. Boil the liquid and cool until warm.
Cut the soaked ingredient into strips 4 centimeters wide and place in a suitable container. A food container is suitable for this purpose, or glass jar.
Cut the garlic cloves into slices and lay between the pieces of lard. Fill everything with brine, and put oppression on top so that it does not float up. Leave the workpiece for 24 hours at room temperature and keep it in the refrigerator for another two days.
Remove the product from the brine, wait until it drains, put it in bags and put it in the freezer for four hours. During this time, it will seize and be easily cut even with thin plates.

Video recipe

To make the finished delicacy more refined and tastier, add some vegetables or spices. Any store sells a special seasoning for salting. If none is found, add some cumin, dry basil, paprika, coriander, mustard seeds, or red pepper to the brine.

Salted lard with garlic - very tasty!

Usually fat is associated with Ukraine. But people of other nationalities do not deny themselves this pleasure. It happens that you come home from work, you want to eat, but the pots are empty. You open the refrigerator and you see fragrant and tasty fat. It with bread and onions easily drives away even severe hunger and replaces a full meal.

Ingredients:

Salo - 1 kg.
Large salt- 6 tbsp. spoons.
Garlic - 1 head.
Laurel - 6 leaves.
Black pepper - 6 peas.
Cumin - 1 tbsp. a spoon.

Cooking:

Cumin, pepper and bay (can be in arbitrary proportions) and pass through a coffee grinder. If there is no such assistant, use the old-fashioned technique. Put the ingredients in a cloth, twist and grind with a hammer. Just don't overdo the pepper. Salt the resulting mixture.
Spread the mixture on each piece of bacon in turn. Don't be sorry for the salt. Salo differs from meat in that it takes as much salt as needed, and the excess is left aside.
Leave the blank for a day in a cool place.
Throw in the garlic. One head is enough. Peel and chop the cloves with a garlic chopper. Process all the pieces with the resulting garlic mass and fold them tightly into a resealable bowl.
Keep everything in the refrigerator for three days, and then arrange it in bags and send it to the freezer for storage.

Many people cook shish kebab during outdoor recreation. Without this dish, you cannot call a full-fledged outing to the river or to the forest. But it is not always possible to buy meat. In this case, it comes to the rescue homemade lard with garlic. If it is roasted on coals, you get a delicacy with a wonderful taste and divine aroma.

How to salt lard in onion peel

The lard that I cook according to this recipe resembles smoked bacon. The delicacy cut into thin slices looks on any festive table and leaves the plates as quickly as smoked meats or cold cuts.

When guests find out that this fat is cooked on their own, they do not believe it. To convince them, I share a secret recipe. For salting, I recommend using lard with a layer. Having bathed in onion peel, it will acquire a ruddy hue and a delicate aroma, and taste characteristics ascend to heaven.

Ingredients:

Salo with a layer - 1 kg.
Salt - 200 g.
Onion peel - 2 handfuls.
Sugar - 2 tbsp. spoons.
Laurel - 3 pcs.
Allspice - 4 peas.
Garlic - 3 cloves.
A mixture of peppers.
Paprika.

Cooking:

Pour a liter of water into a spacious saucepan, add washed onion peel, laurel, salt and sugar. Bring the resulting mixture to a boil, put pieces of bacon in it and cover with a plate so that the product “drowns” in the liquid.
After boiling again, boil for 20 minutes over low heat. Remove the pan from the stove, and when the liquid has cooled, put in a cold place for 12 hours.
Remove the lard from the brine, wait until the liquid drains and rub with a mixture consisting of chopped garlic, paprika and a mixture of peppers. It remains to wrap in a film and send it to the freezer, do not keep it at room conditions.

Before serving, remove the fat from the freezer, wait 5 minutes and cut into thin slices with a sharp knife. The delicacy goes best with black bread and homemade mustard.

How to salt lard in a jar at home

Ingredients:

Salo - for the volume of a 3-liter jar.
Salt - 300 grams.
Black pepper - 2 tbsp. spoons.
Laurel - 3 leaves.

Cooking:

First of all, sterilize three-liter jar and prepare a tight plastic cover. Cut the salo into medium-sized pieces. I cut into pieces 10 by 7 cm.
Mix 300 grams of salt with black pepper. I advise you to use not purchased pepper, but ground immediately before salting, it has a more pronounced aroma.
Rub each piece thoroughly with the resulting mass. Then put it tightly in a jar, filling the voids with spicy salt. When the fat reaches the neck of the glass container, sprinkle a layer of salt on top and close the container tightly.
If you intend to use the product immediately, keep in the refrigerator. In the case of long-term storage at home, it is better to roll up the jar, because under the influence of oxygen it will turn yellow and lose its taste.

Salted bacon prepared in this way is combined with stewed vegetables, mashed potatoes and delicious borscht.

Traditional salting of lard in Ukrainian

There are many recipes for salting bacon in Ukrainian, and it is problematic to say which one is the best, because it is a culinary symbol of Ukraine. I have one recipe in my culinary arsenal.

Ingredients:

Salo - 1 kg.
Salt - 200 grams.
Garlic - 5 cloves.
Carrot - 1 large.
Ground pepper- 1 tbsp. a spoon.
Coriander - 1 tbsp. a spoon.
Paprika - 1 tbsp. a spoon.

Cooking:

First of all, prepare the fat. Using a sharp knife, scrape off the skin and remove debris from the surface. I do not recommend washing. Then stuff each piece with garlic and carrots.
In a small bowl, combine salt, pepper, paprika and coriander. Pour the resulting mixture onto the bottom of the dish in which you plan to salt. The main thing is that the container does not oxidize. Rub the same mixture on each piece.
Place the prepared lard in a dish with the skin down on a pillow of spiced salt. Place a quarter of a bay leaf and a clove of garlic next to each piece.
Cover the container with a lid and leave for 2-3 hours at room temperature.
Place the container in the refrigerator for two to three days. The color of the veins, which should turn red-brown, will help to make sure that they are ready.

For long-term storage at home, wrap lard in Ukrainian style in parchment paper or keep it in a container in which it was salted. Remember, you should not delay eating the delicacy, after a month the taste will change. Salo is combined with any dishes, be it soup, borscht or pasta.

The benefits and harms of fat

It is no secret that the human body cannot function normally without fats. But their high calorie content often leads to obesity. To understand whether salted fat is harmful or useful, we will consider these qualities separately.

Beneficial features

At all times, lard has been the most popular food product, as it satisfies hunger after hard work and warms the body in cold weather. Doctors have proven that the lack of fat in the human diet is detrimental to health.

Fats contribute to the production of hormones and ensure the preservation of fat-soluble substances. Fat is a source of fatty acids, including arachidonic acid, a substance that has a positive effect on the functioning of organs and blood counts. The composition has another important component - lecithin. Thanks to this substance, cell membranes become strong and elastic. This is important for the condition of the blood vessels.