Salting lard at home is very profitable, since it turns out to be many times cheaper, before and on the market you can choose fresh lard at your discretion: with or without a meat layer, thin, thick, soft, hard, etc. I think most agree in my opinion.

What products are needed for salting lard at home

The main soloing ingredient will be lard, which should be with a skin, easily pierced and, when cut, have a slightly pinkish tint. If the match freely enters the fat under the skin, then it is fresh. With signs of yellowness, it is better not to buy. It is good to salt lard with a meat layer, and then subject it to heat treatment, otherwise, it will not be attractive during long-term storage and deteriorate faster.

As a preservative, you need edible salt without the addition of iodine, large table salt, Svan salt with fillers and kosher.

Further, depending on the cooking technology, additional raw materials will be required: ground red or black pepper, garlic, laurel, peppercorns of all kinds, paprika, cumin, onion peel, coriander seeds, turmeric, cloves, nutmeg, sugar, parsley, carrots, and the rest is optional.

As inventory, utensils and additional material you will need: foil paper, gauze, plastic bags, convenient utensils, sharp knives, cutting boards and so on.

Fat salting methods

Depending on where the finished product will be stored in the future, and also taking into account the tastes of eaters, lard is prepared in three main ways.

1. Dry method of salting - when selected pieces of bacon are well rubbed with salt or a mixture of salt and various seasonings. Then they are placed in wooden barrels or other food containers and aged for several days at room temperature. After two or three days, the liquid that has come out is drained, the fat is transferred to a convenient container and sent to ripen in a cold place.

2. Wet salting method - when prepared pieces of bacon are placed in ceramic or other food utensils down with the skin, poured with prepared brine, covered with oppression, and in five days it will be ready. In turn, the wet salting method is further subdivided into simple and complex. Simple is when only water and salt are added. One kilogram of salt is enough for five liters of water. Complicated is when several items of additional ingredients are added.

3. The boiled or hot salting method is when the product is boiled, then stuffed or rubbed with various additives, wrapped in food paper and put in the refrigerator, and if you need to extend its life, you can put it in the freezer, packaged into small pieces. Salt and water are taken in a ratio of 1:1.

Here we will talk about the dry method of salting. Previously, our grandmothers salted, so they salt now.

Components:

  • lard - three kilograms;
  • pepper - optional;
  • salt - 450 grams.

How to cook lard according to the classic recipe at home

Clean the semi-finished product from blood streaks and clots, clean the skin so that there is no hairline and rinse. Cut into standard rectangular pieces weighing no more than 500-600 grams. Permissible and a large whole layer.

After that, on each piece, make small cuts on the pulp and generously sprinkle with coarse salt (do not use salt with the addition of iodine). Pour the bottom into the selected dish with a thin layer and lay it gently with the skin down, if necessary, you can put the second layer on top. Cover the fat with a plate on top and place a heavy object, or cover it with gauze in several layers and apply a heavy stone.

Put dishes with lard in a slightly cool place for three days (the period depends on the type of lard), from time to time turning the pieces from bottom to top. After this time, drain the resulting liquid, and wrap the fat in foil or a container with a lid and put in the refrigerator, let it stand for 3-4 days and you can eat.

In the old days, lard was salted in large quantities, then put into tall, but narrow wooden barrels, which in Rus' were called bodni. Salo was stored for a year in dark pantries. If there were yellowed pieces of bacon on top, then they were used to dress cabbage soup, borscht, kulesh, etc.

2. Toast the dill and pepper seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Let cool, then grind a few times in a rosemary coffee grinder until the texture is finely ground but not powdery.

3. In a small bowl, use a masher to grind the spice mixture with salt, garlic and olive oil to a paste. Other seasonings that go according to the recipe can be used as a topping.

4. Separate the meat layer from a whole piece of pork, and turn the piece itself with the skin up and use a knife to make a not deep notch so that the finished product does not crack later.

5. Separate the meat layer from the pulp of the fat, season to taste, and rub the fat generously with the mixture of seasonings prepared.

6. Chop the meat part into pieces, season to taste and put on the prepared semi-finished product, retreating from the edge by 1/3. Roll everything up and send it to the refrigerator overnight for eight hours.

7. Put in a preheated oven and bake at a temperature of about 200 C until fully cooked.

3. Salted lard in brine with garlic

This type of lard preparation is in demand, it is prepared using the heat treatment process - cooking.

In home tradition, to add flavor, it is customary to add garlic, bay leaves, red or black pepper, and many more seasonings according to preference. Salo, the product is still the same, it won’t take too much to itself. You can pickle it, boil it, and then rub it with a mixture of seasonings. The second option is also possible, salt, grate, and then place in a plastic bag, tie and cook. Let's try to cook.

Components:

  • fat - 2 kilograms;
  • garlic - three medium heads;
  • bay leaf - 2-4 leaves;
  • coarse salt - 1.5 cups;
  • peppercorns - 30 pieces of peas;
  • onion - 4 pieces of small heads;

Technology for the preparation of salting lard in brine with garlic

Rinse the lard under running water in slightly warmed water, look at the skin and carefully clean it. Put in a glass dish, sprinkle with a little salt and pepper. Pour water into a deep bowl, bring to a boil, then lower the spices and the onion cut into four parts, except for garlic and ground pepper. Warm up until a strong aroma appears.

Add lard to the brine and cook for 25 minutes, turn off the heat, leave it in the brine for 120 minutes. Put the cooled and soaked fat in the refrigerator, and the next day rub it with crushed garlic and ground pepper.

4. Vidio - How to pickle lard in brine and with garlic

5. Salted lard in jars with parsley and dill branches

This recipe was recommended to me by my good friend, and her mother and grandmother handed it down to her. Salo turns out to be very tasty, and instead of traditional spices, fresh herbs, garlic and ground pepper are taken.

Components:

  • fat - 6 kilograms;
  • garlic - 2-3 heads;
  • dill and parsley greenfinch - 2 bunches;
  • dry mustard (powder) - 1 teaspoon;
  • salt - 600 grams.

Technology for the preparation of salted lard in jars

Cut lard with a small meat layer into pieces, which should go into three liter jars. Pour salt and ground pepper into a separate bowl and mix. Next, healthy sprigs of greens from dill and parsley, after washing, dry on a kitchen towel. Peel the garlic, separate the cloves and chop.

After the bottom of clean three-liter jars, sprinkle with three tablespoons of a mixture of salt and pepper, then greens and garlic branches. Dip all the pieces in salt seasoning and put in a bowl, shifting with herbs and garlic. And do it all the way to the top.

At the end, crush the surface of the laid out fat with mustard and close it with a nylon lid or tie it with food paper with cellophane. With long-term storage of fat, mustard slows down its deterioration.

6. Salo boiled with cherry twigs

People say: “There is never too much fat”, Salo is not bad, it is delicious! I want to offer an old way of salting bacon, then only natural natural additives were used, from which there was only benefit, and the taste was excellent!

Components:

  • fat - 2.5 kilograms;
  • water - 2 liters;
  • branches from cherries - at least 250 grams;
  • onions - 5 small onions;
  • garlic - 14 cloves;
  • husk - how much will go in;
  • salt - two glasses;
  • pepper - in the preferred amount.

Instructions for cooking boiled bacon with cherry sprigs

Carry out preparatory work on the primary processing of fat. Then grate with coarse salt and ground pepper (you can red or black) on all sides. Large pieces cut into four parts, but without cutting at the base.

Cut cherry branches from a healthy tree, dry slightly, then break into pieces. After adding onion and garlic husks, onions with garlic, cut into two parts.

Take two standard plastic bags, put one into the other, put the proposed combination of spices and flavors on the bottom and sides - but bay
Do not add a sheet!

Delicate aroma from cherry twigs will be lost immediately. Tie the bag tightly and cook for 45 minutes. Stop heating, cool, and then remove the finished product from the package.

Until we meet again, dear friends and fans of my site! Come, write to all questions with great pleasure I will answer!

1. Prepare a piece of lard for salting.

2. Mix salt and spices in a bowl. There are special kits specifically for salting lard, but if you don’t have such kits in your bins, then you can get by with ground pepper (take a simple black one, and a pinch of fragrant, don’t forget about red), coriander. For color, you can add turmeric, paprika.

3. Put the fat on cling film or cellophane. Spread the piece well on all sides with salt and spices. You do not oversalt the lard, it will absorb as much salt as needed.

4. To make the fat pickle better and faster, make punctures in it with a thin long knife. Salt and spices rub so that it would fall into these cuts.

5. We don't need banks here. Wrap the fat in cling film. Put it in a warm place, but not near a radiator or heater. Let the salsa "rest" for a day in the room, and only then hide it in a secluded cool place.

6. Salo, salted according to this recipe, you can try after 3-4 days. But, as mentioned above, the longer it lies, the tastier it becomes, saturated with the aroma of spices.

7. Before cutting lard for dinner, take a piece and clean it with a knife from excess salt and spices. You can even wash the piece, then dry it and cut into thin slices. You can store fat in spices in the freezer. Even frozen, it cuts perfectly and thaws almost instantly.

Salo is considered the simplest and most authentic topping for a sandwich, as well as an appetizer for strong alcohol. Some say that thin slices of bacon, generously flavored with pepper, go well even with beer. You can check this statement after you try out our techniques for preparing lard, salted in a dry way.

Recipe for salting bacon in a dry way with garlic

Salting lard in our time is as easy as shelling pears, and all thanks to the fact that universal spice mixtures have appeared on the markets, designed specifically for the preparation of salted lard. We intend to use them in the following recipe.

Actually, you don’t have to memorize any proportions and specific recipes. Take a piece of lard, defrost it, if necessary, rinse and dry it very carefully. Prepare the head of garlic by peeling the cloves and mashing them in a mortar. We take a mixture of spices for salting and combine with garlic paste. We rub the pieces of lard with the resulting paste and put them in any enameled dish, covering the bottom with the last layer of coarse salt. Salt is sprinkled on the surface of the pieces of lard, while the amount can be approximate, the lard will still not take too much. How much lard is salted in a dry way depends on the thickness of the pieces, but on average, 3-5 days will be enough for a good salting. Some people prefer to salt the bacon for 2 weeks at all, in which case a lot of excess moisture comes out of the piece and the product turns out to be more dense.

Dry salting in a jar

If you are harvesting greens for the winter in a salted form, then it can also be used to prepare lard. The same rule applies here: put more, fat will not take too much.

After preparing the lard, divide it into 10-cm pieces. Rub the garlic cloves into a paste and mix the resulting paste with pickled herbs. Sprinkle salt on the bottom of the jar and start laying out the pieces of lard in layers, additionally sprinkling a small amount of salt on each of them. You don’t need to tamp anything, let the fat lie more or less freely. Now place the jar in the refrigerator and wait about 5 days. After cleaning off excess salt from a piece, the product can be eaten immediately, or you can freeze it by wrapping it with parchment.

Dry salting of bacon with spices

If you do not buy universal spice mixes, then you can make them yourself, and the composition of the spices varies to your taste.

Ingredients:

  • fat - 1 kg;
  • salt - 220 g;
  • laurel leaves - 5 pcs.;
  • black pepper (peas) - 1 teaspoon;
  • garlic cloves - 6 pcs.;
  • - 4 buds.

Cooking

First, a piece of fat is prepared according to the usual scheme: they are cleaned, washed, dried and cut into squares. A deep but small incision is made in each of the pieces and stuffed with thin slices of garlic. The bottom of the selected dish is covered with parchment and half of the fat is laid on it with the skin down. Next, rub the pieces of lard with salt on top and sides, and then sprinkle everything with freshly ground pepper and cloves. Scatter laurel leaves on top. We cover everything with the remaining half of the grated bacon, laying it with the skin up. Having wrapped everything with parchment, we leave the fat to salt in the cool for 2-3 weeks.

How to properly and quickly salt lard in a dry way?

Let's say you planned to cook, but realized that there was no tasty salty bacon at hand, in which case you will need an express salting recipe in 5-6 hours. For him, thin pieces of lard are rubbed with garlic paste, freshly ground pepper and fine salt (not iodized). We wrap the salted pieces with a film or put in a bag, and then leave at room temperature. After 5-6 hours, the fat can be cooled and tasted.

You can, of course, buy salted lard in a store or on the market. But where is the guarantee that this product will be fresh and its taste will meet your gastronomic preferences? Here in Ukraine on the market you can try lard from different manufacturers and make a good choice. They will also share homemade recipes for this product with you. Let's immediately bring it up to date: in Ukraine there is lard and sponder. The first is a solid piece of pork fat. Cracklings are heated from it or thinly cut into rye bread, and they also make curls - a meat dish. Shponder can be described as follows: puff lard. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, undercut. Sponder is also salted and smoked. But this is an appetizer on its own. Bacon is good with scrambled eggs and bigos. You can salt lard in a hot way at home. And many housewives cook it themselves. How? Read about it in our article.

Benefit

Compared to meat, lard is a more budgetary product. And no less useful. Fat (if used in moderation) does not contribute to the development of body fat and weight gain. But the benefits of it are undeniable. It contains arachidonic acid, which maintains the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates the metabolism in the body. Contrary to popular belief about cholesterol, fat cleanses blood vessels. This is a unique product. Salting pork fat in a hot way makes it possible to obtain an ingredient that will add juiciness to meat dishes, in the form of cracklings it will make dumplings hearty, and with vegetables the food will be very tender. But many people love this product and just like that. With a sharp knife we ​​cut off a thin, translucent slice of bacon and put it on Borodino bread. Green onions and a glass of vodka… What else do you need for a soulful meal?

Ways of salting fat. A few secrets

To prepare a treat, you must first select a raw product. Young and good fat should be snow-white, with a pink tint. The knife goes into it easily, like butter. The fat should be elastic enough - when pressed, the trace remains for some time. Housewives check the quality of the product by smell. Good lard has a pleasant, slightly sweet flavor. Quality sponder is determined by the layers of meat. There should not be any traces of bristles on the skin. There are three main ways of salting fat. The first one is dry. A piece of bacon is simply covered with salt and spices and so left under oppression. The second method is wet, without heat treatment. in brine at home - a long and laborious process. In addition, neither the first nor the second methods are suitable for sponder. It becomes very hard. And finally, the third way is hot. It will be discussed below.

Sponder in onion peel

About a kilogram of undercut (bacon) is cut into four equal parts, along with the skin. Boil a liter of water in a wide saucepan. Pour a glass of salt and stir until the crystals are completely dissolved. We need husks from five kilograms of onions. Put half of it in a bowl. Place four pieces of lard on top. Between them, we will also layer the husk. On top should be onion clothes. Let's add some water. Let's take the top husk. Bring to a boil and boil for ten to fifteen minutes. After removing the pan from the heat, wrap it in a blanket and leave it at room temperature for twelve hours. We clean the sponder from the husk. Peel the head of garlic. Cut the teeth coarsely. Stuff the pieces of sponder with garlic and grate with black ground pepper. In principle, the method in onion peel is completed. It remains to make the final touch. Let's unfold the cling film. With each piece of sponder, put a bay leaf and two cloves with allspice-peas next to it. Wrap and leave for a day in the refrigerator.

fragrant lard

Salt prolongs the food shelf life of the product. But its gastronomic qualities largely depend on spices. You can salt lard in a hot way without seasonings. But then it is used exclusively for cracklings. And if we want to get a tasty and fragrant lard, we will prepare a mixture of spices. It should include ground red pepper (hot and coarse), turmeric, dried dill, three or four cloves, bay leaf (rubbed in the palms as finely as possible), cinnamon and nutmeg. All seasonings can be put on the eye, a pinch. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of fat into large pieces. Put them in a saucepan and fill with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Let's leave it like that for half a day. Wipe the pieces with a towel and rub them with garlic. Wrap in cling film and put in the freezer for a day.

The fastest way to pickle bacon in a hot way

Sometimes it's so unbearable to try a product! Or maybe friends are visiting. And what could be better with vodka than a thin, slightly pink slice of bacon, placed on the edge of rye bread. And if a piece of fresh pork fat is lying around in the refrigerator, then after half an hour you can start the feast. Prepare a clean jar with a lid, put a kettle on the fire. While the water boils, cut two hundred grams of fat into thin slices. In a separate bowl, mix three large spoons of salt, one teaspoon of peppercorns, four finely chopped garlic cloves, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Put the fat in a jar, interspersing it with a mixture of salt and spices. And pour boiling water over everything. The water level should be one centimeter above the fat. Seal the jar with a plastic lid. When the liquid has cooled, salting the lard in brine at home is completed. But the product will be tastier if you hold it for at least another ten minutes in the freezer.

In a slow cooker

You can also salt lard in a hot way with the help of kitchen devices. For example, the above method with onion peel is also suitable for cooking in a slow cooker. We cut a kilogram of brisket so that the fat fits in a bowl. We wash two handfuls of onion husks. We put half on the bottom of the multicooker. On the onion clothes we place pieces of bacon and five bay leaves pounded in the palms. From above we fall asleep with the remaining husk. Boil a liter of water in a saucepan. We dissolve in it two hundred grams of salt and two tablespoons of sugar. Pour lard with onion peel with boiling water. Cover with a lid and set the "Extinguishing" mode for one hour. After the end of the program, let the fat marinate in brine overnight. After that, we take out the pieces of sponder, rub it with garlic and spices passed through the press. Wrap in cling film and put in the refrigerator.

With mustard and onion peel

First we make a mixture of spices. It consists of salt (5 tablespoons), Dijon grain mustard and black ground pepper (two tablespoons each), four garlic cloves squeezed through a press, three cloves. Boil two liters of water. Pour a mixture of spices there, leaving a certain amount for rubbing afterwards. Wash a kilogram of fat, cut into bars. Add two hundred grams of onion peel and seven bay leaves to boiling water. I put fat. Cook it over low heat for two hours. Salting lard in a hot way is also beneficial because its shelf life increases, because all microbes die from such a long heat treatment. Then we take out the bars from the brine, dry them and rub with the remaining spices. We pack each piece in foil or cling film. We put it in the freezer for a day.

Hot salting of fat in adjika

From five kilograms of the product, the skin should first be cut off. Dip the fat in boiling water and boil for about fifteen minutes until foam appears. In a bowl, prepare a mixture of 500 gr. coarse sea salt and 50 gr. ground black pepper. Lettuce cut into large pieces. Rub them generously with spices. Don't be afraid to oversalt or make the dish too spicy. Salo absorbs as much salt and pepper as needed. Coarsely chop four or five cloves of garlic. Let's fill them with lard bars. In a bowl, mix four tablespoons of mustard with grains and two - adjika. Coat the pieces of fat with this mass. We put the bars in containers very tightly. Between them, you can add lingonberries or cranberries. Securely pack with lids and refrigerate for five days. This hot method is not suitable for bacon.

Fragrant appetizer with garlic

This recipe suggests cutting the product into small pieces. We put them in a saucepan and fill them with filtered water at room temperature. The liquid should cover the fat by two centimeters. Bring the water in a saucepan to a boil, then cook over low heat for about five minutes. We remove the dish from the stove. Add five heaping tablespoons of salt. Stir well until completely dissolved. We leave it like that for twelve hours. Thus boiled fat in brine (hot) will make it soft and suitable for any teeth. After half a day, we take out the pieces, dry them with kitchen napkins. Grind five cloves of garlic and rub with a mixture of spices. You can use the ready-made composition of seasonings “For salting lard”, but nothing prevents us from preparing it ourselves. The main thing is that coriander, bay leaf, black and red pepper are present in the mixture. Seasonings will become slightly moist from rubbing with garlic. With this mixture, you need to coat each piece. After that, we put the fat in a tightly closed container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.

Sponder in the oven

So far, we have considered how to make lard in brine in a hot way. But the culinary fantasy of the people does not end there. Bacon, that is, lard, in which there is a layer of meat, will be very tasty if it is baked a little. To do this, cut a kilogram bar into slices 1-2 centimeters thick, but not completely, but only to the skin. We got something like a book with pages. Peel and finely chop four garlic cloves. Combine one hundred grams of salt with your favorite spices. Generously rub the "pages" with this mixture. Wrap the bar in foil - tightly so that the fat does not leak out. We put the aluminum envelope on a baking sheet and send it to the oven. For a quarter of an hour we bake the sponder at 170-180 degrees. Then we cut the foil, unfold the edges and let it brown for another five to ten minutes.

Another Express Method

Salted fat in a bag in a hot way allows you to get a delicious snack a day after cooking. To do this, we need a dense, air-tight plastic bag. Salo cut into small sticks. We rub each with spices (ground black pepper and chopped bay leaf are required). Boil a liter of water. Dissolve a glass of salt in it. Stir until completely dissolved. You can add some cloves. Pour hot, but not boiling brine into the bag. Tie with a rubber band and leave to cool. When the liquid reaches room temperature, remove the bag in the refrigerator.

Salo - recipes for cooking at home

For many centuries, lard was the food of the poor - the most enviable pieces of pork carcass always went to those who could pay for them. And it was fat that gave energy and health to people who made up the “labor force” in the Middle Ages, and even earlier, in the era of antiquity, it was supplied to the army by order of Emperor Justinian, so that the legionnaires had a lot of strength and energy. One of the most interesting facts about lard is its role in the discovery of America by Columbus. Historians believe that if Columbus had not had enough lard on his ship, he would hardly have been able to get to the New World - the sailors would have quickly "brutalized" if they had eaten only fish.

Salo is rich in "long-lasting calories" - those who eat it restore energy and strength for a long time. There are about 800 kcal in 100 g of fat, but this does not mean at all that this product should not be eaten by those who follow the figure - everyone can and should eat fat in moderation! This is an extremely useful product, rich in many valuable fatty acids involved in cell construction, hormone formation, and cholesterol metabolism. In addition, the substances contained in lard contribute to the elimination of toxins (lard goes well with alcohol, preventing intoxication and preventing the negative consequences of alcohol consumption). In general, the enumeration of arguments in favor of the consumption of fat can take more than one hour, but we will end with the fact that 10-30 g of fat per day for people who do not have physical activity is not at all harmful, but very useful. Athletes, tourists and everyone whose lifestyle is associated with physical activity, you can eat fat and more than 30 g per day.

You can buy lard today without any problems. However, hand-made lard will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and wonderful taste of cooked snacks, delighting yourself and your family.

Choice of raw lard

A big contribution to successful homemade lard is the right choice of raw lard when buying. So, pay attention to the following:

It is better to choose fat with a skin (by the way, the most useful ones are exactly 2.5 cm of fat under the skin);
The lard should be uniform, elastic, dense, the best way to check is to pierce with a sharp knife (good lard will resist slightly, but is easily pierced, without jerking);
It is better to choose fat from "girls" and not from "boys";
On the cut, the fat should be snowy white or slightly pinkish;
Yellowish soft fat is better not to buy.

Note that lard with streaks of meat is best smoked or boiled; when salted in the usual way, such lard will either turn out to be too tough, or may deteriorate in the refrigerator.

Salting fat at home - ways

Before salting, lard can be cut into layers 3-4 cm thick, or immediately cut into desired pieces. There are three methods of salting fat:

Since there are a lot of recipes for making lard in these three ways, we will give the most popular ones.

Recipe for salted lard with garlic

You will need:

1 kg of raw fat on the skin,
10 cloves of garlic
4 bay leaves,
4 tbsp salt,
3 tsp black peppercorns,
2 tbsp ground paprika,
1 tsp cumin,
1 tsp ground chili pepper.

How to salt lard at home.

Rinse a piece of lard, dry it, cut a piece into two layers, lay it down with the skin on a board, make cuts 2-3 mm deep in the lard. Peel the garlic, chop it thinly, break 2 parsley, put the garlic and leaf on the fat, press into the cuts. Grind the rest of the bay leaf and black pepper into crumbs with 2 tbsp. salt and cumin, mix, sprinkle one piece of lard abundantly with this mixture. Mix the remaining salt with hot pepper and paprika, sprinkle the second piece of lard with this mixture. Put the pieces of bacon on the foil carefully so that the seasonings do not wake up, wrap tightly, put in the refrigerator for 2 weeks. Or fat can be removed in the freezer for 2-3 weeks.

Another option for salting lard with garlic:

Put the layers in a container, pouring abundantly with all the seasonings (garlic is also inserted into the cuts in this case) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is placed skin down, the second - up, etc. First, such fat is kept for a day at room temperature, then it is put in the refrigerator (not in the freezer), salted for 3-5 days.
For better salting of fat, oppression can be laid on top. Another trick - do not be afraid to sprinkle the fat with a lot of salt - the product will take in exactly as much salt as needed.

A quick recipe for salting lard

You will need:

Salo,
black pepper,
salt,
garlic.

How to quickly salt lard at home.

Cut the fat into medium or large pieces, grate with salt, pepper, garlic, passed through a press, put in a bag, leave for 12 hours at room temperature, then put in the freezer for 2 days.

Recipe for "Onion Salo" - salted lard in onion skins in brine

You will need:

Salo with layers of meat,
husk 7-10 onions,
4-6 peppercorns,
3-4 bay leaves,
5-6 garlic cloves,
1 liter of water
1 glass of salt.

How to salt lard in brine in onion peel.

Pour salt into a saucepan, pour in water, bring to a boil, put the onion peel, boil for 5 minutes, put the fat so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from the stove, leave for 15 minutes, remove the fat, dry . Grind garlic and parsley, crush black pepper, make cuts in the cooled lard with a knife, stuff them with spices, rub them also over the entire surface of the pieces, wrap the lard with foil and put it in the freezer. It will be possible to eat such fat after it is completely frozen.

The above method is the so-called hot salting. You can also salt the lard using the cold salting method - the brine should be at a temperature of 2-4 degrees (the brine concentration is at least 12%): the lard is placed in a container, poured with brine, pressed down with oppression and covered with a lid.

There are also very modern methods of salting fat.

Recipe for salting bacon in a slow cooker in onion peel

You will need:

1 kg of fat with layers of meat (brisket),
200 g salt
4-5 bay leaves,
2 handfuls of onion skins
1 liter of water
2 tbsp Sahara,
ground black pepper,
garlic.

How to cook lard in a slow cooker in onion peel.

Soak the onion peel, then rinse it with running water. Put half of the husk into the multicooker bowl, put the lard, put the bay leaf and the rest of the husk. Dissolve sugar and salt in 1 liter boiling water, mix, pour lard. Turn on the quenching mode for 1 hour, after stewing, leave the fat in the marinade for 8-10 hours or overnight. Then dry the lard, grate with garlic, passed through a press and mixed with black pepper, wrap with cling film, put in the freezer, you can eat lard after it is completely frozen.

Cooking lard in onion skins

A terrific and simple recipe for hot pickling lard in onion skins.
This recipe is also good because lard salted in this way can be kept in refrigerators for about 3 months.

To make lard in onion skins you will need:

pork fat,
Water - 7 glasses,
Onion peel - a few handfuls,
Garlic - 4-5 cloves,
Black and red ground pepper to taste
Coarse table salt - 1 cup.

How to cook lard in onion skins.

1. Cut the lard into fist-sized pieces.
2. Add water to the pan, put onion skins and salt there. Bring to a boil.
3. Boil the brine for 5 minutes, and then put the chopped pieces of lard into it (in order to evenly salt the lard, the brine should completely cover the lard)
4. Salo should be boiled in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil more - 30-40 minutes.
5. After that, turn off the fire and leave the fat in the brine for about a day.
6. Then we take out the lard from the brine, wipe it with a paper towel so that the lard is dry.
7. Now the fat can be grated with your favorite spices - black and red ground pepper, garlic (if you like) and other seasonings.
8. Put the pieces of fat in bags and put in the refrigerator for a day, then put in the freezer or use.

It turns out very tasty lard - spicy and spicy, it goes well with second courses, as well as with vodka.

Delicious fat

Ingredients:

600 g bacon (or brisket)
48 g salt (8% of fat)
5 bay leaves
5 juniper berries
10 black peppercorns
Spices
1 head of garlic

Cooking:

Grind spices. Finely chop the garlic
Mix everything with salt, roll pieces of bacon in this mixture (I cut into small ones, about 3x8 cm).
Store in jars and refrigerate for 3 weeks.

Everything is very delicious!

Salo baked

For the recipe you will need:

Salo or pocherevka - 1 kg
- pepper (peas) - 10 pcs.
- coriander (peas) - 10 pcs.
- bay leaf - 5 pcs.
- garlic - 1-2 heads.

Cut lard or handkerchief into long bars and stuff with spices and garlic. Sprinkle each piece with salt and pepper and wrap tightly in foil.
Place the pieces in a bowl and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.

Salo "Ladies" - unusually tender

There are many ways to salt salt. Especially stands out among them is the "ladies'" ambassador in brine - the salsa turns out to be tender, tasty and can be stored for quite a long time.

Ingredients:

1.5 kg. pork fat;
1 l. filtered water;
5 st. l. salt;
5 pieces. bay leaf;
5 tooth garlic;
black peppercorns;
ground white pepper.

Cooking:

Boil filtered water with salt for 10 minutes. Allow to cool to room temperature. Peel and crush the garlic with a knife, mash the pepper with peas, break the bay leaf and pour it into the brine together with ground pepper, mix everything thoroughly. Rinse the salo and clean the skin well. Cut into large pieces. Put in a bowl, preferably glass. Pour the finished brine and put it in a cool place for two or three days, do not close the lid - the fat should breathe. After salting - get, dry, sprinkle with spices to your taste. Wrap in foil and store in the freezer.

Fat pate

Lots of people love salo. I propose to cook a quick bacon pate, which is perfect for a sandwich, especially with a green onion and a cucumber. Great snack for a picnic.

You will need:

0.5 kg of salted fat,
1 large carrot
2 heads of garlic
bunch of dill.

Cooking:

1. Salo, garlic grind through a meat grinder.
2. We rub the carrots on a fine grater, finely chop the dill.
3. Mix everything, the lard pate is ready.
4. Inexpensive, original and tasty.

A very simple way to salt lard

Cleanly washed lard, dried with paper towels, cut into pieces, then sprinkled with plenty of salt, red and black pepper, chopped garlic cloves, dried tomatoes and paprika, coriander, bay leaf, do not forget.

Then we cover the saucepan with a lid and put it in the refrigerator for 3 days.

Salted salo in onion peel

1.5 kg fat
200 g salt
1 liter of water
red ground pepper
garlic
onion peel

This recipe for salting lard is simple, and many people like the result. Fat prepared according to this recipe is stored for a long time, it can be served on the table in any situation.

It is better to take a not very thick piece of lard, or sticks, about 4 * 5 * 15 cm in size.

Dissolve salt in a liter of water, add onion peel and bring to a boil, dip the lard into a boiling brine, it should boil for about 5-7 minutes, remove from heat, then leave the lard in brine for 12-15 hours.

Then remove the lard from the brine, blot it, chop the garlic, rub the lard with it along with red pepper. Salt should be stored in the freezer.

Salo in the Urals

Ingredients

1 piece of lard with meat layer
garlic
coarse salt

According to this recipe, salting lard is better to take a piece of lard with a layer of meat, but not necessarily. On a piece of fat, you need to make cuts along.

Peel and cut the garlic cloves in half, stuff the cuts in the fat with the garlic halves.
Then a piece of fat should be sprinkled on all sides with coarse salt and wrapped in any cotton fabric.

Store lard prepared according to this recipe should be wrapped in paper, because of the plastic bag, it can acquire an unpleasant odor.

SALO IN A PACKAGE

Chop the head of garlic with a bunch of black and allspice, salt, spread the fat with this mixture, wrap it in a bag, wrap the bag with bacon in another bag. It is necessary to wrap it carefully so that there is no air left inside the bag, which, when heated, will inflate greatly. Leave the fat in the kitchen overnight to marinate.

In the morning, having collected water in a saucepan, dip the fat into it, and put it on the stove to boil. It is necessary to boil for 2 hours, and then leave to cool directly in the water.

Then you need to put it in the refrigerator and when the lard hardens, cut and surprise yourself, home and guests who drop in with lard melting in your mouth, which they have never tried before ...


Quick recipe. Daily fat.

Very quick salting - cut fresh lard into 5 x 5 cm cubes, roll in coarse salt, black pepper, add any seasonings and place in a jar or pan, shifting with garlic cloves. Sprinkle additional salt on top and cover with a lid. Place the container in a warm place for a day, and the next day the fat is ready. You need to store it in the refrigerator.

Roll of fat "Quiet Ukrainian night, but the fat must be hidden..."

Salo roll is a wonderful dish that is to the taste of every connoisseur of delicious food, and can also be an excellent component of the festive table. The lard roll recipe is very simple (and not expensive), and the preparation of the lard roll itself does not take much time. I took fat 3 cm thick. I always take exactly thin fat, in which fat cells still do not need support from connective tissue reinforcement - there are no veins in it, fibers that sometimes interfere with biting and get stuck in the teeth. the fat was bright white with a faint pink tint.
Make cuts on the layer and put chopped garlic in them

Then she powdered with black and white pepper, dry basil and rosemary and salted. She twisted a layer of lard into a roll, and so as not to turn around she tied it with a harsh thread. In this form, in a bag, the fat was in the freshness chamber in the refrigerator for 2 days.

Then I transferred the bag of bacon to the freezer and remembered about it a week later, cut it.


Salo baked in foil

We take lean layers. We cut it into portions and soak overnight in strong salt brine with the addition of spices for bacon (check the strength of the brine with a raw egg: if the egg floats on the surface and does not sink, then the brine is good). Layers should marinate for at least 8 hours. In the morning, remove the fat from the brine, let it drain. Wrap each piece in foil and place on a baking sheet with the skin down. Bake the fat in a hot oven for 20 minutes, if put in a cold oven, then 40 minutes. I usually put it in a cold one. Remove the finished lard from the oven, let it cool, drain the melted excess fat through a small hole in the foil. Put it in a bag (right in the foil) and put it in the refrigerator until it cools completely.

Salo in garlic-salt solution

There are a large number of different recipes for making salted lard, and each hostess chooses the most acceptable one for herself. Here is another way of salting fat.

When processing fat, it does not need to be washed, it is enough to clean it with a knife, that is, you need to remove everything unnecessary from its surface and after that you just need to put the fat in cold water and leave it for fifteen hours, so we will give the fat softness.

Then the fat must be cut into long pieces of about twenty centimeters and a width of about ten centimeters. After that, make small cuts, about three centimeters apart, and put pieces of garlic in them. If you want lard sharper, then you can smear it with garlic mass.

Then the fat should be well sprinkled with coarse salt and red or black pepper.

Separately, you need to prepare a brine, for this, for two kilograms of salt, you need to take five liters of water and boil it.

After that, the pieces of lard should be put in an enameled bowl or pan and pour the prepared solution that has already cooled down, put a plate with a load on top and put it in the cold.

After seven or eight days, the lard should be fully cooked. At first, such fat will seem very salty, but this is only the first impression. You need to get the fat out of the solution and let it dry, then remove the excess salt, then the taste of the fat will already be unsalted. If desired, lard can also be sprinkled with black or red pepper. Sprinkle generously.

Such fat is stored only in a cold place. It can then be folded into a glass jar and closed with a lid. Or wrap in foil or parchment paper.

The finished fat is cut into pieces and served at the table, it can also be fried or made into cracklings.

Salo in the oven

Ingredients:

Pork fat with streaks of meat - 0.5 kg
salt - to taste
freshly ground black pepper
bay leaf - 8 pcs.
garlic - 4 cloves
baking paper

Cooking method:

Wash salo, pat dry.

Cut the lard into small pieces, rub each piece with salt.

Sprinkle with pepper.

Take paper and cut it into squares. We put two bay leaves and chopped garlic on the sheet.

We lay out a piece of fat. We also put lavrushka and garlic on top.

We wrap the fat in paper. We take a cauldron or ducklings, lay out the fat in paper.

We put in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. At night we remove the bags in the refrigerator.


Elnova Oksana

Salo in Belarusian

Ingredients:

Fresh (homemade) lard with skin 1 kg
cumin 1 tsp
coarse salt 4 tsp
sugar 1/2 tsp
bay leaf 3 pcs.
garlic 1 head

Cooking method:

The skin, if not cleaned, scrape well with a knife, wash the fat and dry it with a cotton towel. Pass half of the head of garlic through a press, cut the other half into thin slices. Mix salt, sugar, cumin and garlic. Lubricate the lard with a salty-spicy mixture. Break the bay leaf, mix with garlic cloves and sprinkle lard on top and bottom. Put the fat in a glass or enameled container, cover with a lid. Place the container in a cool, dark place (but not in the refrigerator). Turn the piece every day. Soak for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Turn the piece over once or twice during this time. And the last stage. Wrap the salo in cling film and put it in the freezer for a day, without peeling off the salt and garlic. Peel just before serving, cut into thin slices. Very tasty with black Borodino bread!

Smoked lard in the oven

Ingredients:

Salo or brisket 400 g
ready-made natural marinade-brine for smoking meat or lard 100 ml

Cooking method:

Salo cut in half. We take a sleeve or a bag for baking, put pieces of bacon in it, pour marinade over it, tie it up and send it to marinate in the refrigerator for 12 hours. Then we take pieces of lard and transfer to a refractory dish. We put the dish in the oven and bake for about 30 minutes the fat at a temperature of 130 degrees, the brisket at a temperature of 150 degrees. Cool the finished fat in the freezer, cut into slices and serve.

Salo in the bank

Ingredients:

Large piece of lard with skin
salt
garlic 1 head
Bay leaf
allspice
3 liter jar

Cooking method:

Wash a large piece of lard, dry it. We cut off rectangular pieces 5 cm long from this piece. Rub each piece well with salt and put it tightly in a jar, sprinkling each layer of fat with chopped slices of garlic. Put a couple of bay leaves and peas of allspice on top. Close the jar with a lid and refrigerate. lard is ready for 5-7 days.

Pickled lard

Ingredients:

Salo with a large layer of meat
water
salt
Bay leaf
peppercorns
garlic

Cooking method:

We take the fat and clean the skin (for this we put the fat with the skin up and scrape it with a knife, trying not to cut or tear at the same time). Then wash the fat and pat dry. We cut the fat into small pieces 4 cm long. Pour cold boiled water into the pan and put salt at the rate of 100 gr. per litre. We add spices. Put the lard in a 3-liter jar or enameled pan, pour over the brine. Add crushed garlic cloves to the jar. We close the lid, checking that all the fat is immersed in liquid and put in the refrigerator for 4-5 days.

Salo in brine

Recipe Ingredients

Salo
garlic
peppercorns
Bay leaf
brine

Recipe

We cut the fat into 5x15 cm cubes and put it in 1.5-1 liter jars (like pickled cucumbers, standing up!), You don’t need to fill the jars tightly. In a 1.5 liter jar, you need to put about 1 kg of fat, no more. And add different spices: garlic, peppercorns, bay leaf.

We cook brine.

Pour water into a saucepan and put on gas. Dip the peeled potatoes into the water. As soon as the water boils (along with the potatoes), we reduce the gas and put salt in the water, a few tablespoons. We bring the water to a boil and a little, until the salt dissolves, boil on a quiet flame. Our potato floats in the middle of the liquid (not at the bottom!). Add more salt and boil again. The potato rises even higher. Then we put salt again and boil, and put salt in spoonfuls until the potato is on the surface (it should be "pushed" to the surface by the salt). All this time, the brine is quietly simmering (on the quietest fire). As soon as the potato "jumped out", we throw it away and boil the brine for literally another minute. Everything, the brine is ready. Don't even try it with the tip of your tongue!
The brine needs to be cooled down. As soon as it has cooled down, pour it into jars with cooked bacon, wait a little and, if necessary, add it again. We close the jars with plastic lids and leave them for a day in the apartment, then the jars need to be put in the refrigerator for 10-14 days (I have 2 weeks). I store it on the loggia (but now we have frosts under -35). The brine does not freeze in jars, it becomes very thick (overflows in the jar very slowly, imposingly!).

After 2 weeks, our fat is ready. To say it's delicious is an understatement! Soft, tender and slightly moist fat... You have long dreamed of this! Try it, salt it also in this way - you will not regret it.

How to cook Fragrant Salo

Ingredients for 10 servings:

Red pepper (coarsely ground) - 50 grams,
dried dill - 30 grams,
turmeric - 20 grams,
bay leaf (ground) - 3 pieces,
cloves - 4 sticks,
cinnamon - a pinch
nutmeg (crushed) - 50 grams,
fat - 2 kilograms,
salt - 9 tablespoons,
garlic - 2 cloves.

Cooking method:

Stage 1: If you are interested in the question of how to salt lard, then this recipe is especially for you
Step 2: First you need to combine all the seasonings described and mix them well so that they are evenly placed among themselves.
Step 3: Moderate the fat into small pieces, their size should be 10 centimeters by 10 centimeters. We put it in a saucepan and fill it with water. Bring the fat to a boil and hold for no more than three minutes. Remove from heat and add salt. Leave for 12 hours in a cold place.
Step 4: After the lard is infused with it, it is necessary to remove all the water with a towel and rub with garlic.
Step 5: rub the product with spices and leave until the fat hardens. After acquiring hardness, the product can be consumed.

Salo in onion peel

The product prepared in this way looks like smoked lard, but has a specific taste. It is prepared by boiling in brine with the addition of onion peel and spices. The finished fat is well cooled, rubbed with garlic, wrapped in foil, put in the freezer and kept for 3 to 7 days. It should be borne in mind that boiled salted lard cannot be cut immediately after it is taken out of the freezer, otherwise it will crumble. Let it rest for a while at room temperature.

Ingredients:

Salo fresh 1000 g
Water 1 l
Salt 150 g
Onion peel 10 g
Sugar 1 tbsp. l.
Garlic 2 head
Black peppercorns 10 pcs.
Bay leaf 2 pcs.
Ground red pepper 0.5 tsp.

Cooking:

To prepare the product, you need to take fresh fat of a small thickness, rock table salt without additives, water, onion peel, sugar, garlic, black peppercorns, bay leaf and ground red pepper.

Pour water into a saucepan, put onion peel, sugar, salt, pepper (red and black) and bay leaf.

Bring the solution to a boil and lower the bacon cut into pieces into it.

Boil the fat on low heat for 1 hour, and then remove from heat and leave in this brine for a day.
Peel the garlic cloves from the dry shell and finely chop or pass through a press.

Remove salo from brine and pat dry
Grate the fat thoroughly on all sides with garlic, place in a bag and leave for 2 hours at room temperature.

Wrap each piece of bacon in foil and place in the freezer

Before use, let the lard lie down for some time at room temperature (so that it does not crumble when cutting), remove excess garlic and cut into thin slices. Serve with horseradish or mustard.

Salo roll recipe

Salo roll is a wonderful dish that is to the taste of every connoisseur of delicious food, and can also be an excellent component of the festive table. The lard roll recipe is very simple (and not expensive), and the preparation of the lard roll itself does not take much time.

For the roll you will need:

Salo (it is desirable to choose thin without a skin) square or rectangular shape
- garlic 4-5 cloves
- salt
- allspice
- raw carrots 2-3pcs

Cooking method:

Rinse the lard thoroughly and dry with a napkin. Peel the garlic and grate it on a grater (or squeeze it with a garlic maker). First brush one side with garlic, rub with salt and pepper.

Wash and peel raw carrots, cut into small plastics along the entire length and lay on a greased surface. Then wrap the roll so that the filling is inside. In order to prevent the roll from unwinding along its entire length, tie it with a thread. And so that the filling does not get into the water, put the roll in a plastic bag. Place in a saucepan and cover with water at room temperature. Cook over low heat for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool, putting it in the refrigerator. When the fat hardens, the roll can be cut into thin circles.

Salo recipe in Ukrainian

The best fat is considered to be from the sides or from the back of the pig, it is the softest, oily. The skin should be thin, well tarred. The structure should be white, soft and elastic.

For salting, it is better to take thick fat without thick veins of meat. There are various ways to cook lard in Ukrainian, but there is one that has been known since ancient times. Consider how to salt lard in Ukrainian.

The recipe for lard in Ukrainian is quite simple and will not take much time.

Ingredients:

Salo 1 kg,
garlic
1 head
salt,
spices (ground red and black pepper),
bay leaf 1 pc.

Cooking method:

Cut the fat into pieces, approximately 15x7 in size, do not cut the skin. Grease generously on all sides with salt (it is better to use coarse rock salt). Peel the garlic (1 head - 7-8 cloves), cut into thin slices. With a knife, make small indentations (holes) in the fat and put a clove of garlic into each indentation. Then generously grate with pepper (black and red ground). Grind bay leaf - 1 pc, and also grate each piece.

Put the pieces on a flat plate, cover with a plastic bag, tie and leave for 1-2 days at room temperature (the salting period depends on the size of the pieces of fat and its structure). Then refrigerate for 1-2 hours to freeze the fat. Before use, clean the pieces of salt and spices. Store in the refrigerator (preferably in the freezer). Shelf life is several months. If underlining is used for salting, then the salting time is doubled.

Salted in this way, lard is great for sandwiches and will become a real delicacy, both on an ordinary dinner table and at a festive feast.

How to salt lard with garlic?

Ingredients:

Salo - who loves what
5-6 garlic cloves
salt
ground black pepper and peas
Bay leaf

Cooking:

Before salting the lard with garlic, cut it into small pieces. And cut each piece into a few more pieces, but without cutting the skin so that the fat does not fall apart.

Cut the garlic cloves into slices, mix the salt with ground pepper and peas.

Then we roll each piece of lard in a pepper-salty mixture and cover each piece of lard with garlic petals.

We put the salted fat tightly in a deep plate. We shift each piece of bacon with a bay leaf. Then we cover the container with bacon with a flat plate and put a press on top.

We leave the fat for several hours at room temperature, then put it in the refrigerator for a day. After that, clean the fat from excess salt, put it in a bag and put it in the freezer.