Greetings, dear readers. Today we will analyze how to properly pickle lard at home, while it will be very tasty.

A lot has been said and written about the benefits of fat. Even in Ukraine, salo is a traditional dish. It is actually good for the body, but in moderation. Of course, in everything you need to have a measure, and then any product will be useful.

And so, let's look at a few recipes, there are also a lot of them and talk a little about its benefits.

Benefits of eating lard.

The benefits of fat

There is much to be said here. Some talk about the dangers of fat, but then again. If used in moderation, there will be no harm. Even doctors and nutritionists say that a person needs to consume fat every day, about 30 grams is enough.

In fat there are no carbohydrates, so those. But a lot of fat - 89 gr. But the protein is only 2.4 grams. This is based on 100 gr. fat. And of course, there are a lot of calories in such a piece - 800. Let's see what this product consists of:

  • fat soluble vitamins. These are vitamins of groups A, D, F, E, PP, B, C. Such a vitamin extravaganza is rarely found in one product. Salo does not undergo heat treatment during cooking, which means that it retains its vitamin composition almost completely;
  • trace elements. Phosphorus, zinc, copper, potassium, calcium, magnesium, sodium - this is an incomplete list of lard rich in natural minerals. This composition makes the product indispensable for people living in harsh natural conditions;
  • antioxidants. These include selenium, lecithin, carotene in lard;
  • fatty acid. Fat contains linoleic, oleic, arachidonic, palmitic, stearic and linolenic acids. Such a set is regarded by doctors as ideal.

The health benefits of lard lie in its special properties. All of the above antioxidants improve vision, make the walls of blood vessels more elastic. Fatty acids significantly increase the efficiency of the brain, promote hematopoiesis, as well as tissue repair.

Other substances and trace elements strengthen the overall tone of the body, raise immunity. Fats envelop the walls of the stomach, creating comfortable conditions for digestion there. This is especially useful at a feast, then the walls of the stomach are protected from the harmful effects of alcohol on them. But fat is not good for overweight people and some body conditions.

Although, excessive consumption of fat can significantly increase cholesterol levels. But, if you use it in moderation, and mostly before lunch, then these risks become minimal.

We choose the right product for salting.


choose the right fat

Of course, in order to get a good product, to pickle fat, we need to choose this fat correctly. Of course, the ideal option would be when you have your own fat. Here they stabbed a pig and cut it off from the back, at least 3-5 cm. This is best. But if you buy lard in a store, then here's what you need:

  1. Salo should be fresh, the pieces are not large. Approximately 2.5 cm, side or back of the carcass. From the brisket and abdomen, the fat will be tough.
  2. Delicious and fresh pig fat has a pleasant pale pink color, and its layer does not stick to hands. If the fat is of a different color, you can’t take it, most likely it is either old or the animal was sick.
  3. When buying, smell the fat. If the smell is specific, sharp and unpleasant, then this is boar fat. It is not suitable for salting.
  4. The skin should be thin, a pleasant pinkish or yellowish hue. Certified products must be branded.

Folk tricks.


People's Councils

In order to salt the fat correctly, it is necessary to take into account some folk wisdom that is passed down from generation to generation, and now we will get to know some of them:

  1. Before salting, be sure to rinse the product well. If necessary, singe the skin and be sure to rinse thoroughly.
  2. For salting, use coarse salt.
  3. To make the fat soft and juicy, it must first be soaked in boiled or brine water for half a day.
  4. Salo absorbs odors very quickly. If, for example, 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. Don't be afraid to oversalt the fat. This is impossible! It will absorb as much salt and spices as it needs. If you think that there is not enough salt, then you can take it and salt it again.
  6. Do not store fat in the light, as it will quickly turn yellow.
  7. Salted fat is better in the refrigerator, preferably under pressure.
  8. 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.
  9. 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.
  10. 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.

Dry way to pickle lard.


dry salting

I couldn't help but describe such a simple and easy recipe. Although I write about salting in brine, I always use the dry method. Try a few pieces of salt with this recipe. It is very simple and fast, only before use you need to scrape off excess salt and spices and that's it.

Ingredients:

  1. fat - about 1 kg;
  2. salt - 1 kg;
  3. black pepper.

Step 1.

Let's cook the fat. We clean the skin, rinse well. It is better to immediately cut into small pieces, so as to eat at a time, as they say. But the size does not matter, you can salt the whole layer.


cut fat into pieces

Step 2

Mix salt and pepper in a separate bowl. You can add any other spices to taste. Mix thoroughly. Now roll the pieces of fat on all sides, including the skin.

Step 3

Now pour salt into the bottom of the pan, about 0.5 cm thick.

Step 4

Now lay out the pieces of bacon in the first layer. Not too tight, leave some space between them. Sprinkle salt and spices on top. You can also put a couple of bay leaves.

Step 5

We spread the second layer of bacon and also sprinkle with the rest of the salt and spices. Cover and leave warm for a day. Then we send it to the refrigerator for another 5 days.

Step 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.

Salt salo in brine.


salt with brine

It is also a fairly simple way, the main thing is quickly, relatively.

Ingredients:

  1. lard - 200 - 500 gr;
  2. garlic - a few cloves;
  3. spices to taste.

For the brine we need:

  1. water - 1 liter;
  2. salt - 0.5 cups, maybe a little more;
  3. onion peel - a handful;
  4. bulb - 1 pc. (not necessary);
  5. garlic - a few cloves;
  6. spices to taste.

Step 1.

We cook the brine. To do this, mix all the ingredients and bring to a boil.

Step 2

As soon as it boils, we lower the fat there, a small piece and boil for 10 minutes. Then remove the pan from the heat and leave for a day, covered with a lid.

Step 3

Now we take out the fat, and when the brine drains, coat with crushed garlic. you can use spices for an amateur. Now we send this piece to the refrigerator for a day. After we transfer to the freezer. As soon as the fat freezes, it can be consumed, enjoy your meal.

How to salt lard in brine brine at home.


salting lard in brine "brine"

This recipe is our most common. In this case, I will sign for pickling lard weighing 0.5 kg. If you have more, let's say 1 kg, then you need 2 liters of brine, then multiply the ingredients by 2. If 2 kg of fat, then multiply by 4.

Brine Ingredients:

  1. coarse salt - 8 tablespoons;
  2. water - 1 liter;
  3. garlic - 8 cloves (summer is better);
  4. allspice peas - 16 pcs;
  5. black peppercorns - 1 teaspoon;
  6. bay leaf - 2 pcs.

Step 1.

Let's cook the fat. Wash it well, scrape the skin, rinse thoroughly and dry with a paper towel. Cut into pieces, somewhere medium in size.

Step 2

Put water in a saucepan and over medium heat.

Step 3

While the water is heating, the fat can be placed in a saucepan or container, in general, where it will be salted. Finely chop all the garlic and put half of it on the bottom of a saucepan or container, then a layer of lard, then the rest of the garlic and again a layer of lard. Well, and so on, if you have more than 0.5 kg.

Step 4

The water boiled. Now we put all the spices and salt there. Turn off the stove, mix everything well and cover with a lid.

Step 5

After 5 minutes, pour the fat, so as to completely hide the brine. Now cover the container with a lid and store in a warm room for 3 days.

Step 6

Now drain the brine. Whoever loves, can also season with additional spices on top. We wrap in food paper and in the freezer. Excess spices can be scraped off. And you can cut one piece and immediately enjoy the delicate taste with black bread.

Salt fat for smoking.


Salt fat for smoking

Smoked lard is just an overeating. I hope to write soon how I captcha it. But before that, you need to pickle the fat correctly. And so let's get started:

Ingredients:

  1. fat - 1.5 kg;
  2. salt - 200-250 gr;
  3. bay leaf - 2 pcs;
  4. ground black pepper;
  5. garlic - 3-4 cloves;
  6. dry mustard - 1 teaspoon.

Step 1.

We clean the garlic, cut into pieces. Then mix salt and pepper thoroughly.

Step 2

After cutting the bacon into the desired pieces, rub it with salt and pepper. We shift the fat into a container, wrapping it with garlic. Sprinkle the remaining salt and pepper on top.

Step 3

Put a bay leaf on top and sprinkle with mustard. And fill with boiling water. The water should just cover the fat. Leave it like this until it cools down.

Step 4

Now put it in the fridge for 3 days. After that, you can smoke or eat like this.

Belarusian recipe for pickling lard.


salt salo in Belarusian

I really liked this recipe, I recently started using it. Salo is tender and spicy.

We will need:

  1. lard - 650-700 gr;
  2. salt - 3 tablespoons;
  3. cumin seeds - 0.5 tablespoons;
  4. sugar - 1 spoon;
  5. cardamom - 0.5 teaspoon;
  6. bay leaf - 1 pc;
  7. garlic - 1 medium head;
  8. pepper to taste.

Step 1.

We wash the lard well and cut into long pieces, not wide, about 2-3 cm.

Step 2

Now we squeeze the garlic cloves through the press and wipe the pieces of fat with this garlic.

Step 3

Now we mix all the spices. Finely break the bay leaf and mix with spices, mixing well.

Step 4

Now we thoroughly wipe all the pieces of lard with a spicy mixture and put them in a glass container, or just a jar, but not convenient. We remove to a cool place.

Step 5

Every day you need to turn the pieces on the other side. On day 5, you can try, "take a sample," as they say.

Updated: September 18, 2017 by: Subbotin Pavel

"Pork fat ... Tender, cool, fragrant, homemade, with garlic and pepper, melts in your mouth. The phenomenon of pork fat has interested scientists for a long time. It would seem that almost 100% fat, a breakthrough of cholesterol. But no, there is no harm from it, one benefit (with moderate consumption).The secret turned out to be arachidonic acid.It is actively involved in cholesterol metabolism, cellular and hormonal activity.And it is found only in fat.And the cholesterol in fat is "good", it is not deposited on the walls of blood vessels.Deserves attention and high the calorie content of this product is 770 kcal per 100 g. Moreover, if we use a term from the field of economics, then this is a “long calorie content”, that is, it is suitable for a tourist, athlete and hero-lover.If you need a small snack to maintain strength, but there is no way to normally have lunch - a couple of sandwiches or sandwiches with bacon will provide you with the necessary energy supply. By the way, much more useful than any Snickers. So, "Hungry? Don't slow down!" Eat salo!”


The phenomenon of combining fat with alcohol is also amazing. Khokhols have been using both fat and their “vodka” for centuries - and no one will turn their tongues to call this nation slender or sick. The fact is that alcohol actively breaks down fats into water and carbohydrates. Carbohydrates are "clean" energy. Therefore, lard is an excellent snack when drinking strong alcoholic beverages. Fragrant black Russian bread, green or onion or garlic, a piece of bacon and a glass or two of cold vodka - already a very worthy dinner.


How to choose lard for salting.

Good, not sinewy fat is easy to choose. First, it is quite uniform in appearance. A solid white-white-pink mass, with pork skin on one side and 1-2 meat streaks on the other. Sometimes the producer, trying to increase the number and thickness of meat veins, changes the diet of pigs and the fat turns out to be “striped”. In my opinion, this is no longer fat. Such a product should no longer be salted, but smoked by hot smoking. In salting, it will be harsh. Although this is an amateur.


Secondly, high-quality fat is easily pierced with a knife with a sharp end, almost without much effort. If the knife enters in jerks, then there are a lot of veins in the fat.


How to salt lard.

Salo, like red fish (salmon, trout, chum salmon, coho salmon, sockeye salmon and other salmon) has excellent quality. It cannot be spoiled by salting. Salo will take in as much salt as he can. Fortunately, this "as much as you can" tastes the same as the human "as much as you need." And this determines the popularity of lard as a salty product and the relative simplicity of the lard salting procedure.


We need the following ingredients:

Salt (preferably coarsely ground stone, it contains many useful trace elements);

Pepper black or red ground;

Allspice black peppercorns;

Dried fragrant herbs-seasonings (here I am not your adviser, who likes what, who marjoram, who cumin, cardamom, etc.);

Bay leaf;

The head is another garlic.


The composition of the pickling mixture is as follows: For about 1 kilogram of fat, take 3-4 tablespoons of salt, add a tablespoon of ground black pepper or half a spoon of red pepper to it. Herbs are added to the salt.


Lard is best cut into layers (if it is thicker than 5-6 cm), otherwise they are simply taken in one piece. The thickness of the layers is also 4-5 centimeters. If there is a lot of fat, then you can not chop anything, only it will be salted for quite a long time. Yes, it is actually stored in salt, cutting off the right amount as needed.


If you like lard with garlic flavor, each layer of lard is stuffed with garlic slices. To do this, make a small incision in the fat with a sharp knife, and slightly raising the knife, push a garlic plate into the incision. It should be warned that lard with garlic is stored somewhat less than without it, so you can store such lard for a long time only in the freezer.


A little pickling mixture is poured onto the bottom of plastic, wooden or glassware, a little peppercorns are poured and a couple of bay leaves are crumbled. One layer of lard is laid, sprinkled with pickling mixture and pepper with bay leaf, the next layer is laid and so on until the lard is over. If thin fat is salted, then the first layer is laid with the skin down, the second with the skin up, the third with the skin down, etc. Those. skin to skin, fat to fat.


The first day of salting the fat must be kept at room temperature. And the second and several subsequent ones (3-5) - in the cool, but not in the cold. For example in the refrigerator. After that, the fat can already be eaten. It is taken out of the dishes, swept from the pickling mixture with a dry napkin. After wrapping the fat in parchment paper or cling film, remove the fat in the refrigerator or freezer.


There are many recipes for salting lard, I gave just one of them. Salo can be salted both wet (in brine) and hot (first it is dipped in hot water, and only then stuffed with spices), and salting is combined with smoking. You can find all these recipes on the Internet yourself.

Salo is a delicious thing. It is served at the table along with black bread, using it as a hearty snack. Also, lard can be added to salads and soups, complement them with meat dishes and side dishes.

Many salt lard at home on their own, and it turns out very tasty.

Salted bacon prepared in any way can also be smoked, if conditions permit. This can be done with the help of the most elementary smokehouse.
The most elementary way of salting fat

We cut the lard into pieces the size of a fist, pre-peel the garlic at the rate of 1 clove per 1 piece of bacon and cut this garlic into rounds. We prepare spices - suneli hops, pepper, ground dill seeds or any other that you like.

Pour some seasonings, pepper and garlic on the bottom of an enameled pan. Then we take a piece of bacon in the left hand, in the right handful of coarse salt and rub a piece of bacon with this salt over the pan. After that, we put the fat in the pan with the skin down and repeat the operation with another piece of fat, sprinkling everything with spices and garlic. Don't be sorry for the salt!

Then we tamp the fat a little in a bowl, cover it with a lid of a smaller diameter or a plate, put a small oppression on top (for example, a 3-liter jar of water) - and in a warm place for 3-4 days.

After that, the fat is almost ready - it remains only to pull it out of the bowl, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste.

Dry salting

For 1 kg of fat, 2-3 heads of garlic, seasonings (coriander, ground red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt will be required.

We cut the bacon into pieces 10x15 cm in size, we make deep cuts in them every 3-5 cm (up to the very skin). We stuff the lard with garlic, rub it with a mixture of seasonings, roll it in salt and tightly lay it in layers in an enamel bowl, generously sprinkling each layer with salt (remember that you can’t spoil the lard with salt!). Now let's put it in a cool place - and after 5 days the fat will be ready.

Wet salting of lard with onion peel: 6 recipes

Salted lard in brine with onion skins is a very old way. So not only our grandmothers salted lard, but, perhaps, great-great-grandmothers as well. Lard is best taken with meat layers, such as brisket, as this light welding is the optimal processing for meat.

In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil the onion peel and seasonings. Then we reduce the heat, put the lard cut into pieces 10 × 15 cm in size into the brine, and cook for 1.5-2 hours. We take out the pieces, let them cool slightly and rub with a mixture of crushed garlic, salt and seasonings. Wrap in a cloth and leave for a day at room temperature, then put in the refrigerator.

Here are a few more ways to salt lard in onion skins. With this method of salting, lard tastes like smoked.

Method number 1

For 2 liters of water you will need a handful of onion peels and 3 tbsp. spoons of salt.

Boil the brine, strain, put lard (about 2 kg) into this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the fat from the brine, rub generously with garlic, black pepper, wrap in parchment paper and refrigerate for a day or two. Ready. If you've done a lot, don't worry. Such fat is stored in the freezer for a long time.

Method number 2

For 1-1.5 kg of brisket or lard, 1 small head of garlic is required. For the brine: 1 liter of water, ½ cup of coarse salt, 1 handful of onion peel (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns.

Put all the spices, along with salt and onion peel, into a saucepan and cover with water. Bring to a boil, put the fat so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in the brine for a day. After the brine has cooled, put the pan in the refrigerator.

Then remove the fat from the brine and let it lie in a plate for 15 minutes to drain the excess brine. Squeeze the garlic through a press and coat the fat with it on all sides. Remove the fat in the refrigerator for a day. Then transfer to the freezer.

Method number 3

Buy fresh fat. Make cuts to the skin, salt coarsely with coarse salt and put in a wide bowl, put oppression on top (you can also use a wide bowl of water or a saucepan).

After a day, put all the fat and salt into a saucepan, pour water one or two fingers above the fat, add all sorts of spices (whatever you like), bay leaf and be sure to have more onion peel (it is she who will subsequently give the original color, taste and smell).

All this is cooked for an hour. Then let the contents cool to room temperature. The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with an ordinary thread so that the tracing paper does not unwind, and put in the freezer. A day later, the fat is ready for use.

Method number 4 (spicy lard)

This recipe is for those who are not averse to indulging in spicy.

For the brine, you will need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels.

Bring all this to a boil, boil for 5 minutes. Then put pieces of fat in the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave overnight in brine. After that, remove the fat from the brine, let the water drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (this way it turns out tastier).

Method number 5 (spicy lard)

It will take 1 kg of fat, 400 g of salt, onion peel, ground red pepper, garlic and other spices to taste.

Prepare a saline solution (for 1 liter of boiled water - 400 grams of salt). Add a handful of onion peel to the solution. Soak 1 kilogram of raw fat (it can be salted in one piece or cut into small pieces) in saline for 12 hours. The fat should be covered with a solution. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more).

Let the lard cool in the brine. Grate the cooled fat with salt (a small amount), garlic and ground red pepper. Give the fat soaked in spices - and it is ready to eat.

Salo in brine "brine"

Fat prepared in this way does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.

To salt 2 kg of fat, prepare a brine: 5 glasses of water will require 1 glass of salt. Boil the brine, cool to room temperature.

In the meantime, cut the fat into small pieces (to make it convenient to get it) and put it loosely (!) In a 3-liter jar, adding between the layers 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic.

Fill with brine, cover loosely with a lid. We will keep it in the room for a week (it will already be ready for use), then we will take it out to the cold. Typically, such a container (3-liter jar) goes no more than 2 kg of fat. The main thing is not to put the pieces very tightly in a jar, otherwise the fat will simply “suffocate”.

Salo with garlic: 4 recipes

Method number 1

We take fresh fat with a soft skin, it is even better if it is with meat streaks. We cut it into pieces 5x10 cm in size. Generously rub with salt. Place tightly in one layer in an enamel bowl.

5-7 large cloves of garlic cut into slices (not too small). Sprinkle so that the fat is evenly processed. Sprinkle with ground black allspice (1 teaspoon is required per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of fat that we salt. We cover the dishes with a plate that fits snugly into the pan (as if under oppression). And leave alone at room temperature for about 2 days. On the second day, you can already smell it! But it's better to stay another day.

Then we take out the fat from the pan. Pieces of lard are wrapped separately in paper. We leave the garlic, which was in the pan along with the lard, with it. It is better to store pieces of fat wrapped in a canvas or plastic bag in the freezer.

Method number 2

Water is boiled with bay leaf, black peppercorns, dill and salt. Salt is taken in such an amount that a raw egg or potato placed in a solution does not sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are lowered into the cooled brine.

The product is ready for use in about a week. Before use, the fat is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours.

With this method of salting, lard retains a “fresh” taste throughout the entire storage period.

Method number 3

Fresh fat is cut into pieces of 250-350 g each and put in layers in an enameled pan, sprinkled with crushed garlic. Peas of black pepper are pressed into each bar of 6-8 pieces. Then they boil water with bay leaves and salt (there is enough salt so that a piece of raw potato thrown into it floats). After the brine has cooled down, lard is poured into it, pressed down with oppression and incubated for 10-12 days. Then the pieces are taken out, dried and stored in the cold.

Method number 4 (with garlic and spices)

This method of salting lends itself to any fat - both soft and hard.

Cut the lard into pieces the size of a palm or slightly smaller. With a sharp knife, pierce holes 1.5-2 cm deep into them and lay pieces of garlic in them (the amount depends on your love of garlic). Then you need to pierce new smaller holes and lay peppercorns in them - to your taste. Roll each piece of lard in a mixture of your favorite spices and rub this mixture well into the lard. Lay the pieces of bacon tightly on their side in a deep enameled pan.

Prepare a very cool pickle, sparing no salt, because, as we already know, the fat will take exactly as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour over the lard with warm.

When the contents of the pan have cooled completely, put the pan in the refrigerator. In a week, the fat will be ready. It should be pulled out of the brine, dried a little, wrapped in tracing paper or parchment paper and placed in the freezer.

To make this picture come true, you need to buy the right fat or pickle it at home. There are many ways, it is difficult to find your own, which you will like immediately and unconditionally. Try it and you will definitely get it.

The easiest way is, let's say, "grandmother's". According to the "grandmother's recommendations", for salting 15 kg of bacon, you need 1 kg of salt (that's how much salt was used before!). Just remember that it is suitable for lard without layers of meat.

The easiest recipe for salting lard at home

Cut the bacon with the skin into long sticks. Make transverse cuts every 8-10 cm. Rub the salmon on all sides with salt. Lay tightly so that there are no voids in an enamel bowl. Sprinkle again with salt. Place a wooden circle on top, and a weight on it.

Such an amount of fat requires periodically shifting the bottom row up, and the top one, respectively, down. You need to do this every 5 days.

After 20 days, the fat is ready. You can store it wrapped in a clean cloth and hanging in a cool place (cellar) for up to two months. For longer storage, spread out in bags - in the freezer.

How to pickle lard with spices at home

Having slightly improved the “grandmother's recipe”, namely, by adding spices, we get the most delicate and delicious bacon to the table. This method is good for lard with a layer.

Salt Salt Ingredients:

  • fat - 2 kg
  • salt - 150 grams
  • black and red pepper - to your taste
  • garlic - 1 head

Preparing salty homemade lard

Cut the meat into strips 4-5 cm wide.

Make cross cuts on it.

Mix black and red peppers in a bowl.

Pour all the salt into the container.

Putting the fat in this container, rub it well with salt on all sides. Sprinkle the top with the pepper mixture.

Sprinkle the top with the pepper mixture.

Place slices of peeled garlic into the slits.

Transfer the fat to a plastic bag, pour the rest of the salt here.

Put the package in the refrigerator. The fat will be salted in 3-4 days. After that, it can be removed from the refrigerator to make the last necessary manipulation:

to store lard, scrape off or rinse off excess salt, wrap in a cloth, then in a bag and freezer.

ON A NOTE

The main thing in the salting process is to choose the right fat. It should be soft, with a soft skin (it is desirable that it be tarred with straw, which, of course, is rare these days). Do not take thin fat, good - from 6 centimeters and above.

Although ... both the method of salting and the choice of fat, or rather the part of the carcass from where it is cut, each has its own. Someone likes clean, without meat, someone thinner, someone fat and without meat.

The salting process is simple, and most importantly, do not spoil the fat with salt. It will take what it takes. And this “necessary” is just right for our taste.

Spices. Here, too, everyone has their favorite and most used: from just salt to finely chopped greens. Garlic is also used to taste, not everyone likes it.

In general, all salting methods can be divided into dry and in brine. Above was the recipe for dry salting.

How to pickle lard at home in brine

One of the recipes when lard (and the skin) turns out to be very soft and fragrant. By varying the amount of spices and their composition, you can get a different taste.

Ingredients for lard in brine:

  • fat - 2 kg
  • salt - 1 cup
  • water - 1 liter
  • garlic - 4-6 cloves
  • bay leaf - 10-20 pieces
  • ground black pepper - to your taste

How to cook homemade lard in brine

Cut the salo into small (about 5x10) pieces. Puree the garlic in a mortar or press.

Dissolve the salt in room temperature water in a saucepan. Put in a bay leaf. Bring the water to a boil. Cool the brine.

Pepper pieces of bacon to taste. Coat with garlic. Put them in a container and fill with brine. Put a lid (plate) and oppression on top.

Put the fat in the refrigerator for six hours.

After this time, the fat is ready for use. Store it in the freezer, after putting it in a bag.

About the benefits of fat and gorilka

Salting lard is one of the old methods of preserving its excess. But this goal was relevant once, in the days of natural peasant farms. Today, lard is salted not so much to save, but to get a tasty product. Which, oddly enough, is also useful.

Of course, lard is almost 100% fat, which means it’s all “bad” cholesterol, what good can it be ... But.

But if your heart and blood vessels are healthy, and if you have an intelligent habit of eating goodies in moderation, you will get a lot of benefit from salted lard.

1 Homemade lard makes useful arachidonic acid(Omega-6-unsaturated fatty), which is needed for cholesterol metabolism (thanks to it, cholesterol does not accumulate on the walls of blood vessels in large quantities), hormonal and cellular activity.

2 High energy value. Calorie content of salty homemade fat 770 Kcal. This is the so-called "good", "long" caloric content, valuable for nutrition, for example, tourists, athletes, people engaged in physical labor. A couple of bacon sandwiches are a great energy snack if you can't have a full meal.

Especially well fat saturates if you use it. with a glass of vodka. Alcohol breaks down fats into water and "clean" energy, i.e. carbohydrates, turning pork fat into a super nutritious food that satisfies the need for food for a long time.

And this is far from all the benefits that can be extracted from fat.

As for the taste of homemade salted bacon, they don’t talk about it. They try it.

Since ancient times, lard has been the food of the poor, since the price for it was much lower than for good cuts of pork. But it was it that gave the peasants energy and strength for hard work. Salo is a valuable product rich in fatty acids important for the life of the body. In addition, it contains substances that remove toxins. The recommended rate of fat consumption for a person not engaged in physical labor is 10-30 grams, but for athletes, tourists, people whose work is associated with high power costs, you can eat more than 30 grams per day. In addition to the fact that lard is a tasty and healthy product, it tends to be stored for a long time, almost does not freeze in the cold and satisfies hunger well. Salo is used in salted, smoked, fresh, boiled or fried form. Any of these methods are tasty and healthy. Here, you will learn the best recipes for making lard at home that will delight you and your family, and the step-by-step photos that accompany the cooking instructions make them very necessary in any cookbook.