Nothing compares to the delicious combination of freshly made borscht with a slice of well-salted lard. In addition, fat is quite useful product, containing a set of fatty acids vital to a person. Now it remains only to choose a good, eye-catching piece of fat for your eye and arrange salting for it, one at a time. best recipes. And as always, we have already prepared everything for you and offer recipes for delicious lard in brine, which describe in detail how to salt it in an ordinary glass jar.

Salo salting recipe in brine, in a jar

Ingredients:

  • lard- 1.5 kg;
  • water - 1.5 l;
  • coarse salt - 7 tbsp. spoons;
  • pepper (allspice, black, white) - 5 pcs. everyone;
  • dill - 2 umbrellas;
  • garlic - 5 cloves;
  • - 4 things.

Cooking

One and a half liters pure water pour into a suitable saucepan and put immediately on the stove. While the water is heating, we dissolve coarsely ground salt in it, add three types of pepper, a bay leaf broken in half, insert dill umbrellas and wait for it to boil. We keep the brine in boiling form for a couple of minutes, then set it aside from the stove and take it to a cool place for faster cooling.

We cut the bacon into small squares, and then tightly put it in a jar with a volume of one and a half liters, alternating with garlic, cut into 4-5 parts. From the cooled brine we take out the dill umbrellas and fill them with fat in a jar under the very edge of the neck. Just cover the jar with a metal lid and take it out to a cooler place for 6 days. After that, you can enjoy the taste of this delicate, spicy bacon with pleasure.

Recipe for delicious lard in brine, in a jar

Ingredients:

  • lard (with a layer) - 1.2 kg;
  • water - 1 liter;
  • dry dill seeds - 1 tbsp. spoon;
  • cumin seeds - 1 pinch;
  • kitchen salt- 5 tbsp. spoons;
  • granulated sugar- 1 tbsp. spoon;
  • garlic - 3-4 cloves.

Cooking

Cut the salo into pieces in the form of small rectangles. Randomly cut the peeled garlic cloves into 3-5 cloves and stick 1-2 cloves into the cuts made in the pieces of lard. Pack the rectangles tightly into a clean liter jar to the very top.

Pour kitchen salt, dry dill seeds, caraway seeds into the pan, add granulated sugar and fill the contents with water. Stir everything with a spoon until the salt dissolves and send to bask on the stove. In the boiling stage, keep the brine on the stove for 2-3 minutes. Then set aside and wait for it to cool completely. Then pour into a jar packed with lard. Having covered with a lid, we keep this jar in the room for 24 hours, and then put it in the refrigerator for the same time.

Salo recipe in hot brine, in a jar

Ingredients:

  • fat - 2.5 kg;
  • coarse salt - 150 g;
  • black peppercorns - 15-17 pcs.;
  • allspice peas - 7-8 pcs.;
  • dry mustard - 1 tbsp. spoon;
  • red ground pepper - 1.5 teaspoons;
  • garlic - 7-8 cloves;
  • - 5-6 buds;
  • water - 2 liters.

Cooking

This recipe is most in demand due to the fact that the lard is poured not with chilled, but with hot brine. The fat turns out to be softer, and it salts out faster.

We cut the lard into a size and shape convenient for you, and then crush its pieces with red ground pepper. Finely chop the peeled garlic in the form of petals. For our quantity of the main product, we take a three-liter jar and evenly, with the skin up, lay the fat, periodically sprinkling it with chopped garlic.

In an empty pan we put all the spices (except mustard), coarse salt and a clean bay, drinking water put on the stove burner. After the brine boils, we stir dry mustard in it and pour it hot with all the spices into a bottle with our lard. We cover with a nylon lid and forget about it for a couple of days, and then you can safely proceed to its tasting.

Storage of bacon salted in brine according to any of these recipes is best done not in a jar, but wrapped in food foil in the freezer.

In ancient times, when there were no modern refrigerators, people came up with a way to preserve excess fat for a long time - salting. This method allowed not only to diversify the diet, but also to keep stocks for the whole winter. No matter how many recipes they came up with: and in onion peel, and in brine, and in brine, and with garlic and hot pepper. Banks with homemade lard have always been in first place in the subfield of a zealous housewife. In this article, you will learn a lot about lard and its benefits for the human body, as well as learn how to choose and salt it correctly using step-by-step recipes.

Salted lard - benefit or harm

Those who strive to eat right and take care of their figure look with horror at salted lard believing that they will instantly recover from it. This is wrong.

Fat in moderation is good for the human body

You can get fat from eating fat only if you eat it in kilograms day and night. In fact, fat contains great amount useful fatty acids and other trace elements necessary for the human body.

Fat is even able to deal with such a "terrible" phenomenon recent years like cholesterol. With an increased content of cholesterol in the blood, doctors recommend eating a piece of lard with bread every morning. Also, the use of fat is simply necessary for people performing heavy physical work.

Advice! If during a feast you are afraid to get drunk - eat lard. Fat envelops the stomach with a film and prevents alcohol from being absorbed into the bloodstream.

Another factor that scares people is that cooked salt contains a lot of salt, and it is known to " White death". It is a myth. You can pickle lard even in a ton of salt, but it will take only the amount of sodium that is needed. For that unique property lard is so appreciated by all the mistresses of the world, both beginners and experienced ones: it is impossible to spoil it during salting.

by the most in a simple way blanks for the future is a "simple ambassador". To do this, you need to divide the fat into pieces, rub salt into them, wrap them in a plastic bag and put them in the freezer. All. After 3 days you can enjoy the most delicious lard own cooking. And for those who want to cook something more complicated, we advise you to try the following recipes.

Delicious lard: salt in brine

First you need to purchase a suitable fat. Each person has his own preferences: with or without layers of meat, peritoneum or back, thin or thick, etc. But there are basic selection criteria:

  • fresh, and even better steamed;
  • soft, with a delicate yellowish skin;
  • the skin is tarred, smelling of smoke;
  • piece height of 6 cm or more.

You can pickle lard with or without streaks

Cut the prepared bacon into pieces 5 cm wide and 15-18 cm long and make cuts on each to the skin.

Put garlic cloves, a fragrant bay leaf (several pieces), allspice and black pepper at the bottom of the jar. Fill the jar with bacon, laying it upright. A 1.5 liter container contains about 1 kg of fresh fat.

Make a brine in which 3 liters of pure drinking water accounts for 1 kg of salt. Bring to a boil and heat over low heat until the salt dissolves. When the brine has cooled down, you can fill it with fat and take the jars to a cold place for a couple of weeks.

Attention! To make sure the brine has the right concentration of salt, put a raw potato in the water. As the brine boils, the potato will float. As soon as the potatoes “jump” to the surface, the brine is ready.

You can store jars of salted lard even at sub-zero temperatures, since the saturated saline solution does not freeze, but only thickens. The advantage of this recipe is that the product does not turn yellow in brine, does not acquire a stale aroma, and retains its taste for a long time.

There is an express recipe for lard using brine. Cut the salo into slices “under a sandwich”, put in a jar, interspersed with salt, spices and garlic. Pour boiling water, cork the jar, cool. After 2 hours you will be able to surprise your guests with sandwiches with the most delicate, fragrant lard.

The favorite dish of all men is salted lard with garlic

Those who like spicier and spicier dishes will surely like the way of pickling tender fat using garlic and red pepper. For cooking you will need:

  • 1 kg of fresh fat;
  • 1 head of garlic;
  • 1 cup salt (preferably coarse)

Salo with spices and garlic

  • 1 teaspoon red pepper;
  • 1 teaspoon black pepper;
  • 1 teaspoon ground coriander;
  • cumin optional.

Divide the fat into pieces, then cut each of them to the skin: several cuts at a distance of 2-3 cm.

Mix in glassware garlic (finely chopped or passed through a press), pepper, salt, coriander and cumin. Grate each piece of bacon thoroughly with the resulting mixture. It is important that the salt and spices literally envelop the piece from all sides.

Wrap the fat in a plastic bag. It is necessary to crush the resulting briquette for even distribution of salt and spices in pieces. Leave the fat tightly wrapped in a bag for 7-8 hours, and then put it in the freezer for a couple of days. Then the whole family can enjoy the piquant taste and incomparable aroma of homemade lard with garlic.

Correct salted bacon should be white on the cut, a slightly pinkish tint is allowed. Cut it frozen into thin slices and feel how the delicate aroma slowly opens up, and the tender salsa melts in your mouth.

Advice! If the lard is planned to be eaten quickly, the garlic can be passed through a press, and if salting is done for long-term storage, it is better to wrap the lard with pieces of garlic so that it can be easily removed. With prolonged storage, garlic begins to taste bitter, negatively affecting the taste of fat.

Fragrant lard with dill and garlic

In summer, when there is an abundance of fresh herbs around, you can pickle lard with dill using the dry salting method. For this:

  1. Divide the salo into portions, make cuts in each piece.
  2. Cut the garlic into circles.
  3. Stuff the pieces of lard with garlic and coat with salt and spices to taste (black pepper, red pepper, coriander, etc.).
  4. Chop the washed and dried dill.
  5. Thoroughly sprinkle pieces of lard with dill on all sides.
  6. Wrap in several layers of gauze, then in a plastic bag and refrigerate.
  7. After 3-4 days, the fat is ready for use. Bon appetit!

If you are going to store lard for a long time, do not chop the garlic

An old recipe: lard in onion skins

Our grandmothers have been collecting onion peels all winter in order to paint many eggs for the Easter holiday and to pamper homemade fragrant lard with a beautiful golden-amber crust. Such an appetizing bacon, reminiscent of smoked, turned any meal into a magnificent feast.

For salting lard according to this recipe, you will need:

  • the fat itself, preferably with a meat layer - 1.5-2 kg;
  • onion peel - the more the better;
  • garlic;
  • coarse non-iodized salt;
  • you can buy a ready-made mixture for salting lard in the store or make it yourself from the spices and seasonings that are most pleasant to you.

Salo, wash, dry with a towel, cut into portions. In a wide container of a suitable volume (pan, cauldron, stewpan), put all the ingredients in layers: husks, salt, bay leaf. All pour 1 liter of cold water. Put chopped bacon into the liquid, cover with parsley leaves on top.

Put the saucepan on the fire, bring the contents to a boil and cook over low heat for 15-20 minutes.
When the fat becomes soft, it is necessary to take out the container in which it was cooked in a cold room for a day. During this time, it will be completely saturated with the taste and aroma of seasonings, and the color will become bright and saturated. If there is no possibility or desire to wait, hold the fat in water for at least 20-30 minutes.

Salo cooked in onion skins

Put the fat on a plate, give it time to dry and weather a little at room temperature.
Grate the garlic on a fine grater, mix it with red pepper, salt and other favorite spices.
Coat each piece of boiled bacon with the resulting slurry. You can make incisions in them with a sharp knife, and when rubbing, try to get as many spices and garlic as possible into them. To give the lard a more piquant taste, you can coat it with Georgian adjika with hot pepper. Wrap the fat in cellophane and put in the freezer for 24 hours.

Prepare the fat different recipes bringing in each of them something new, something of their own.

Salting fat: video

How to pickle fat: photo


Anyone who has never tried salo has lost a lot. With any side dish, soup or just a slice of bread - in any form, this product has an amazing taste. Salting it is easy and at home. There are so many recipes that even the most fastidious gourmet will be able to find the right one. A few of the most popular are listed below.

How to salt lard

There is more than one option on how to salt lard deliciously. This is done by the dry method, in onion peel or brine. The latter is considered the simplest and most affordable. Salted lard in brine at home in Ukrainian style is a classic. The traditional method includes the following steps:

  1. Take about 1.5 kg of bacon, cut it into large long pieces.
  2. Then keep them under pressure in brine for 3 days.
  3. Then it remains to get the product, dry it and season with garlic again.
  4. Storage is carried out in the refrigerator.

How to choose

The product is better to buy in the market. It must be clean white or with a pinkish tint. If the piece is gray or yellow, then it is not the first freshness. In addition to color, it is important to pay attention to the veins - there should be less of them. The fresh product has a soft thin skin, a sweet smell. If you press it with your finger, then the dent should remain. These are the main tips on how to choose the right lard for salting.

How much salt over time

The specific time may depend on the preferences of the cook. There are two opinions:

  • One cold or hot salting lasts for 3-5 days, but no less.
  • Alternatively, it takes at least 3 weeks to kill all bacteria contained in the product.

How to marinate

Whether you are using the classic salting recipe or the dry method, always use the following additions:

  • a mixture of peppers;
  • salt;
  • cloves;
  • sugar;
  • vinegar;
  • garlic;
  • Bay leaf.

Spices can be taken to your liking - there are no strict restrictions on them. You should be more careful only with fresh herbs, because it reduces the shelf life of the finished product, mold may even appear. The best option- use dry herbs, cumin, dill seeds. It is recommended to boil the water-based marinade. You can pour them immediately or after cooling.

Recipes at home

By salting lard at home with the addition of your favorite spices, you will get the most delicious and aromatic product. Be sure to try this, because the recipe is very simple. Such an appetizer can be served even at a holiday to guests. They will definitely appreciate the dish and even ask for your recipe. Offer them and try for yourself one of those below.

Hot salting

  • Cooking time: 3 days.
  • Servings: 3 persons.
  • Calorie content of the dish: 790 kcal.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

Ingredients:

  • peppercorns - 8 pcs.;
  • garlic - a few cloves;
  • salt - 7 tbsp. l.;
  • water - 1 l;
  • fat - 0.8 kg;
  • bay leaf - 4 pcs.;
  • cloves - 2 pcs.

Cooking method:

  1. Cut the salo into 3-4 pieces, rinse them and dry them.
  2. Put water on fire, add salt, spices and chopped garlic. Bring to a boil and cook for a couple of minutes, pour into a container for brining.
  3. Next, press the fat under the brine on top with a plate, let cool.
  4. Then place on the shelf of the refrigerator, leave for 3 days.
  5. After that, blot each piece with a paper towel, dry it.

Cold salting

  • Preparation time: 5 days.
  • Servings: 4 persons.
  • Calorie content of the dish: 750 kcal.
  • Destination: for lunch / for dinner / for festive table.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

By classic recipe marinate lard in cold brine in a jar, which is convenient for harvesting for the winter. The appetizer is no less juicy and fragrant. On average, the whole process takes about 6 days, although you can withstand a little less, but not less than 3 days. This technology is also known as wet way. Spices with garlic are also traditional for him.

Ingredients:

  • rock salt- 35 g;
  • garlic - 4 cloves;
  • fresh fat - 500 g;
  • dry mustard - 1 pinch;
  • bite 9% - 25 ml;
  • water - 400 ml;
  • hops-suneli - to taste;
  • a mixture of peppers - 1 tsp;
  • bay leaf - 4 pcs.;
  • peppercorns - 6 pcs.

Cooking method:

  1. Season boiling water with salt, all spices and lavrushka. Stir, cook until the salt dissolves. Next, pour vinegar, add garlic cloves. Leave the marinade to cool.
  2. Rinse the bacon, dry it, cut into pieces 5x4 cm in size, put them on the bottom of a sterilized jar.
  3. Then pour in the marinade, roll up under the lid, keep in a dark place for 5 days.

How to salt in a jar

  • Preparation time: 5 days.
  • Servings: 3 persons.
  • Calorie content of the dish: 782 kcal.
  • Purpose: for lunch / for dinner / for a festive table.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

This recipe can be classified as "quick and easy". Here, more time will be required for the salting process itself, while it will take about an hour to prepare the ingredients. How to salt lard in brine in a jar? A whole piece is cut into several small slices, put in a jar and poured with brine - that's all, you just have to wait until the product is saturated with spices.

Ingredients:

  • salt - 1 tbsp.;
  • garlic - 5 cloves;
  • spices - to your taste;
  • fat - 1 kg;
  • water - 5 tbsp.

Cooking method:

  1. Salt the water and boil for a couple of minutes.
  2. Divide the main ingredient into several small pieces, grate each with chopped garlic. Place the slices in a 3 liter jar, pressing lightly. Add the rest of the garlic.
  3. Next, pour the already cooled marinade into a jar. Throw a towel on top, leave where it is darker, for 4-6 days.
  4. After this time, freeze the pieces using the freezer.

Try other ways too.

with garlic

  • Preparation time: 6 days.
  • Servings: 4 persons.
  • Calorie content of the dish: 732 kcal.
  • Purpose: for lunch / for dinner / for a festive table.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

In almost all rustic recipes, spices and garlic are used for salting. These products perfectly emphasize the taste and even make it more pronounced, and earlier in the village, the salting of lard in brine with garlic was carried out in large barrels or boxes. There is a simpler option on how to cook such a delicacy. This will help you step by step recipe with photo.

Ingredients:

  • black pepper - to taste;
  • garlic - 5-6 cloves;
  • fat - 1 kg;
  • salt is also to taste.

Cooking method:

  1. Rinse the main product, let dry, then cut into smaller portioned pieces (with skin).
  2. Cut each clove of garlic into 4 pieces. Stuff them with fat. Then rub it with a mixture of salt and pepper.
  3. Place the prepared pieces in the bag. Sprinkle with salt and transfer to a saucepan or bowl.
  4. Keep for a day at room temperature and another 5 days on a refrigerator shelf.

In Ukrainian brine it is very tasty

  • Preparation time: 7 days.
  • Servings: 7 persons.
  • Calorie content of the dish: 812 kcal.
  • Purpose: for lunch / for dinner / for a festive table.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

This method has one indisputable advantage: the finished delicacy has a longer shelf life, while yellow spots do not appear on it. Taste qualities also change slightly, salt is a preservative. For this recipe, it is better to take a piece with streaks of meat. It is believed that lard is more tasty in brine.

Ingredients:

  • water - 5 tbsp.;
  • peppercorns - 5-6 pcs.;
  • bay leaf - 3-5 pieces;
  • garlic - 5-8 cloves;
  • sea ​​salt - 1 tbsp.;
  • fat - 2 kg.

Cooking method:

  1. Boil a mixture of water and salt, leave to cool.
  2. Cut the product into medium slices, lay them not very tightly on the bottom of a 3-liter jar, adding pepper, garlic and lavrushka between the layers.
  3. Pour over the cooled marinade.
  4. Keep covered for a week at room temperature.

in Ukrainian

  • Cooking time: 3 days.
  • Servings: 4 persons.
  • Calorie content of the dish: 820 kcal.
  • Purpose: for lunch / for dinner / for a festive table.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

This recipe is a classic. There are many variations of it. This is a masterpiece of Ukrainian cuisine, although now it has become the property of other nations: the Czech Republic, Romania, Poland, Hungary, Russia - these and other countries use pork lard as a traditional snack. There are even secrets, knowing which, it is easy to cook a truly real culinary miracle.

Ingredients:

  • water - 1 l;
  • allspice peas - 8 pcs.;
  • bay leaf - 3 pcs.;
  • coarse table salt - to taste;
  • lard with skin - 1 kg;
  • salt - as needed;
  • carnation - 3 inflorescences;
  • garlic - 3 cloves.

Cooking method:

  1. Rinse the main product first, then let it dry, cut into medium pieces 5x8 cm.
  2. Put them in a clean jar, add halves of garlic there, add spices.
  3. Pour enough salt into the water so that a raw egg can float to the top. Then boil, cook for 3 minutes, cool and pour into a jar.
  4. Cover with a lid, place where it is cool, rearrange in a day on the shelf of the refrigerator. Hold on for 2 more days.

under the yoke

  • Cooking time: 3 days.
  • Servings: 3 persons.
  • Calorie content of the dish: 786 kcal.
  • Purpose: for lunch / for dinner / for a festive table.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

According to one of the dry methods of salting, it is necessary to withstand lard under oppression for several days. You can try a piece in three days. The method itself is much simpler, because you do not need to cook the marinade. Instead of oppression, you can use a liter jar of water or a heavy stone stored in advance for such an occasion. Try this one quick recipe, and how to cook the appetizer itself, study the instructions with the photo.

Ingredients:

  • coarse salt - to taste;
  • allspice - 2 tbsp. l.;
  • crushed garlic - 2 tbsp. l.;
  • pork fat - 1 kg.

Cooking method:

  1. Grate the bacon cut into pieces with salt, then with pepper and garlic. Send the slices to the dishes for salting.
  2. Cover with a plate or plastic lid on top so that there is not a very large gap left.
  3. Press with oppression, keep at room temperature for 2 days, and then keep on the refrigerator shelf for a couple of days.

There are many methods for preparing marinade. Properly selected composition allows the product to be better saturated, due to which the taste and aroma of the delicacy become pronounced. You can use onion brine: for this, the product is first boiled, and the brine consists of the same water, salt and pepper, paprika and husks with 1 kg of onion. When cooking, you can add not only garlic and spices, but also other vegetables, sugar and even berries. From herbs it is worth using cumin, coriander, dried basil.

Video:

Preparing pickle brine. Don't be afraid to go overboard with big amount salt in the liquid, since it is simply impossible to oversalt the fat according to our recipe. It will always take as much salt as needed. Pour water into the bucket and add salt, mix.

We heat the brine on the stove along with bay leaf, allspice, 2-3 cloves of garlic (lightly crush with the wide side of the knife) and coriander. Warm brine will help to reveal the aromas of spices best, which means that they will fully "transfer" to lard.

Cool the brine.

We return to the fat - it must be washed, dried and cut into strips of such a size that it is convenient for you to place them in a jar through a standard neck. It is most convenient to take a two-liter jar for salting, it is not as bulky as a three-liter jar, it will fit well on the shelf of the refrigerator and all the pieces will fit perfectly in it in even rows.

We place the fat in a jar vertically.

Pour the chilled brine along with all the spices and cloves of garlic. Make sure the brine completely covers the fat. Cover with a lid and put the jar in the refrigerator for 3-4 days for slightly salted salting. If you want a richer salty taste, leave the jar for a few more days.

After the allotted time, take out and dry with thick kitchen paper towels.

We prepare a paprika, hot pepper and lemon breading: remove the zest from the lemon, cut the hot pepper into strips. Squeeze into the bowl lemon juice and mix with paprika.

Generously rub the piece with the resulting mixture, and lay it out on top or stuff it with hot pepper and sprinkle lemon zest. Wrap in foil or thick paper. One version of lard in spices is ready!

Roll the next piece in a mixture of Caucasian spices with the addition of garlic. We clean the garlic and prepare the garlic gruel with the help of a press. Coat the second piece in the garlic mixture on all sides.

Sprinkle with fragrant Caucasian herbs, also wrap in foil or paper.

Both pieces of fat are left to soak in spices at room temperature for 3-6 hours, and then sent to the freezer for storage.

There it can stay up to six months and remain just as irreproachably tasty!


Bon appetit!

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

The classic recipe for lard in brine

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

Ingredients:

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

Cooking step by step:

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

Keep tasty fat in brine you need in the freezer.

Salo with garlic in brine

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

Required Ingredients:

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

Cooking:

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

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

Salo in hot brine

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

Ingredients:

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

Ingredients:

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

Cooking:

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

Store the finished salted lard in brine in the refrigerator.

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

Salo with carrots

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

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