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Hot salted fat. Recipes for salting lard in brine at home in a cold and hot way. Salo salted in brine

Salo in brine is a favorite snack that can be prepared at home without much hassle. Its soft, delicate and moderately spicy taste is achieved through the use of the right marinade and harmoniously selected spices and spices.

How to salt lard in brine?

Salting bacon in brine is a simple matter and does not require special skill or many years of culinary experience. Having at hand a competent recipe with the correct proportions of the components and relevant recommendations for the implementation of the technology, anyone can cope with the task.

To obtain the result, it is necessary to choose a fresh, high-quality base product without third-party odors. The presence of meat layers is welcome, but not required.
Commonly used seasonings and spices: bay leaf, peppercorns and garlic can be supplemented with other spices if desired.
Salting lard in brine can be done hot and cold, resulting in a softer or denser structure of the finished snack.

Hot salting of lard in brine

Salo in hot brine is cooked faster than usual, but it turns out soft and fragrant. In a similar manner, you can salt the product from the neck of the carcass, which is characterized by an increased density and with other salting options it turns out not so tasty and harsh. After 2.5 days, the appetizer will be ready for tasting.

Ingredients:

fat - 1 kg;
garlic - 5-7 cloves;
onion peel - 1 handful;
water - 1 l;
salt - 0.5 cups;
laurel - 2 pcs.;
allspice and black pepper - 7 pcs.;
hot pepper - 0.5-1 pod;
spices.

Cooking

The lard is washed, dried and cut into bars 15x5 cm.
Let the water boil, add salt, all spices, boil for 2 minutes.
Lay chunks of fat in a boiling brine and incubate for 10 minutes.
Remove the fat in hot brine from the fire, cool, cover with a lid and place in the refrigerator for a day.
They take out pieces of the product, dry it, rub it with a mixture of dry spices and garlic, wrap it with a film and put it in the refrigerator for another day.

Salting fat in brine in a cold way

Salting lard in brine in a cold way is even easier than hot, but it will take at least a week for the product to ripen. An appetizer decorated in this manner has a number of advantages: it is stored for a long time without changing its tasty qualities and without acquiring an unpleasant yellowness, and pleases tasters with an excellent spicy taste.

Ingredients:

fat - 2 kg;
garlic - 7 cloves;
water - 5 glasses;
salt - 1 cup;
laurel - 3-5 pieces;
black peppercorns - 10-15 pcs.

Cooking

The lard is washed, cut and loosely placed in a container, alternating with laurel, garlic and pepper.
Water is boiled, dissolved in it so much, the brine is allowed to cool and the product is poured into it.
After a week of infusion under room conditions, lard in brine will be ready.

Salo in brine in a jar - recipe

It is convenient to salt lard in brine in a jar. The main thing is to cut a chunk of the original product into pieces that will be convenient to stack and remove from a glass container. The vessel must not be left in the sun and tightly covered with a lid: it is better to take for this purpose a small piece of fabric folded four times or a saucer, placing the workpiece in a dark place.

Ingredients:

fat - 2 kg;
garlic - 5-7 cloves;
water - 5 glasses;
coarse salt - 7 tbsp. spoons;
laurel - 5 pcs.;
black pepper - 8 pcs.;
allspice - 5 pcs.

Cooking

Salo is placed in a jar, alternating with slices of garlic, parsley and pepper.
Boil water, dissolve salt in it, let it cool to 40 degrees and pour it into a jar.
After 2 days of infusion of the product at room conditions, the lard is transferred in brine to the refrigerator for the same time.

Salo in brine with garlic - recipe

Salted lard in brine with garlic results in an even more piquant taste and aroma of the snack than as a result of the implementation of previous variations. In this case, garlic is used not only to flavor the marinade. Prepared chunks of the original product are stuffed with pieces of teeth before immersing them in brine.

Ingredients:

fresh fat - 1.5 kg;
garlic - 1.5 heads;
water - 1 l;
coarse salt - 5 tbsp. spoons;
laurel - 5 pcs.;
black pepper and allspice peas - 5-8 pcs.;
coriander - 0.5 tsp.

Cooking

In the prepared pieces of fat, punctures are made with a knife, into which garlic is inserted.
Boil water, dissolve salt in it, let cool.
Salo is placed in a suitable container, alternating with spices and chopped remaining garlic.
The product is poured with brine, left for 2 days in the room, and then transferred for the same amount to the refrigerator.

Salted lard in Ukrainian in brine

Salo in brine in Ukrainian is a classic version of your favorite snack. The exposure time of the product in the spicy marinade in the refrigerator can vary from three days to three weeks, after which the slices are dried, rubbed with ground pepper or dry spices if desired, and sent for further storage in the freezer.

Ingredients:

fat - 1.5 kg;
garlic - 5-7 cloves;
water - 1 l;
coarse salt - 2 tbsp. spoons;
laurel - 3 pcs.;
ground black pepper - 1 tbsp. a spoon;
peppercorns - 6 pcs.

Cooking

Salt is dissolved in boiled cold water, pepper, laurel and garlic are added.
Pieces of lard are dipped into the marinade, pressed with a load, covered with a lid and placed on a refrigerator shelf.

Salo in Belarusian in brine

The following recipe for salting lard in brine is borrowed from Belarusian cuisine. A distinctive feature of this option is the use of cumin, which gives the appetizer a unique taste and characteristic aroma. Often, a spicy dry mix for rubbing product chunks is also supplemented with ground coriander or cardamom.

Ingredients:

fat - 1 kg;
garlic - 5-7 cloves;
water - 1 l;
coarse salt - about 200 g;
laurel - 2 pcs.;
ground black pepper and cumin - 1.5-2 tbsp. spoons.

Cooking

The brine is being prepared. To do this, so much salt is dissolved in water so that a raw potato or egg floats to the surface.
The brine is brought to a boil, pieces of fat are lowered into it and left for a day at room conditions.
Next, Belarusian-style lard in brine is removed from the container, dried and rubbed with a mixture of cumin, pepper, chopped laurel.
Spread slices of garlic on top, wrap the product with a film and place in the refrigerator for a week.

Salo in brine "Five minutes"

Salo in brine, the quickest recipe for which you will learn later, you can try cut after cooling and cooling on the shelf of the refrigerator or prepare it for future use by placing it in a sterile container and corking it with boiled lids. For snacks, both a fresh product with meat layers and without them are suitable.

Ingredients:

fat - 1 kg;
garlic - 7-9 cloves;
water - 1 l;
coarse salt - 200 g;
laurel - 4-5 pieces;
black peppercorns - 10-15 pcs.;
allspice peas - 7-9 pcs.

Cooking

Boil water, dissolve salt in it, lay lard, garlic and spices.
Allow the contents to boil, cook for 5 minutes.
After cooling the snack, let it cool in the refrigerator.
For harvesting for the future, the pieces are laid out in sterile jars, poured with boiling brine and rolled up. Keep cold.

Salo in brine with sugar

Salting bacon with sugar in brine according to the following recipe will appeal to lovers of contrasting flavor combinations. The appetizer turns out to be moderately spicy, surprisingly fragrant, with a subtle sweet note. It harmonizes perfectly when served with black bread, grainy mustard and fresh vegetables.

Ingredients:

fat - 0.5 kg;
garlic - 3-4 cloves;
water - 1 l;
coarse salt - 140 g;
sugar - 100 g;
laurel - 3-4 pieces;
hot pepper, dried basil and marjoram - ½ teaspoon each;
paprika and black pepper - 1 teaspoon each;
allspice - 5 peas.

Cooking

The water is heated to a boil, spices and garlic are thrown, removed from the heat.
Lay chunks of fat, press down with a load and leave for 10 hours.
Delicious lard in brine is removed on a paper towel, dried, and placed in the refrigerator.

How to store fat after salting in brine?

Salo, salted in brine, with the right approach, perfectly retains its characteristics for a long time, providing the opportunity to enjoy its excellent taste at any time. Having completed all the stages of salting snacks, you need to take care of its proper storage.

Salted, savory chunks of bacon, if desired, can be grated before storage with black or red pepper, paprika or any other multi-component spicy dry mixture.
The slices are placed in a bag or wrapped in a film (paper) and stored in a freezer.
With such storage, the product remains fresh for a long time and is perfectly cut before serving.

Few housewives know how to properly and tasty pickle lard at home. And in vain: salted lard is a product that is not only tasty and satisfying, but also very useful for the human body. Although this benefit has often been questioned in the past.

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore it is important and necessary for everyone to eat fat. But just don't overdo it. Excessive consumption of absolutely any product, even the most useful, of course, can harm.

Today we will show you how to choose the right lard for salting. And cook it deliciously at home with and without spices so that it melts in your mouth. You will learn that salting lard at home is not difficult.

With our recipes, you can cook a traditional Ukrainian dish quickly and tasty. For starters, keep in mind that homemade salted bacon has different flavors. And they depend on a huge number of factors:

The choice of salting option;
the choice of the product itself;
age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, the first thing. What you need to do is to choose the right product for salting.
How to choose a product, some useful tips.

1. The optimal size of a piece of lard for salting is from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.

2. Pay attention to the color of the fat intended for salting. The product must be white or pale pink in color. Yellow color indicates that the product is not fresh or was stored in the wrong conditions.

3. The skin should cut well, have a light orange color and be free of bristle residues. When it is easily and effortlessly separated from the main piece, then the product is of good quality.

4. Smell: cut a piece. The fresh product has no specific smell either outside or inside.

How to salt lard with garlic and pepper in a dry way

The name of the person who salted lard for the first time has sunk into oblivion. But the product was to the taste of many nations. Most likely, for the first time it was salted and the warriors of Rome took it with them on a long campaign.

In a warm climate, salted lard did not spoil for a long time. It was not only possible to eat it with bread, but also to cook various hearty dishes from it. The tradition of salting pork fat has spread to all Slavic territories, the Baltic states and European countries.

You can salt the fat yourself at home and, of course, it will be tastier than the purchased product from the store. The success of the business depends on choosing the “right” core product. You need to purchase it in pairs, preferably homemade in a proven place. Frozen lard will not turn out very tasty.

The thickness of the piece is a matter of personal preference, but you should not salt pieces thinner than three to four cm.

For dry salting you will need:

pork fat 1.2 - 1.5 kg;
finely ground black pepper - 5 g;
salt, necessarily large -100 g
fresh garlic - 4-5 cloves.

How to dry-salt lard at home - a step-by-step recipe with a photo:

If there is no strong contamination on the piece intended for salting, it is not necessary to wash it. It is enough to clean the soiled areas with a knife.

Separately combine salt and pepper and mix.

Cut pork fat into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long.

Put it in a clean container and mix with minced garlic. If salt and pepper remain, then add the mixture on top.

Put the container in the refrigerator on the bottom shelf.

A week later, salted pork bacon with pepper and garlic, cooked at home, is ready. A piece of black bread with salty fragrant lard is tastier than a hamburger from a fast food cafe.

Recipes for salting lard in brine at home

And now about how to salt lard in brine and spices and what is needed for this.

Attention! In order for the lard to be well and quickly salted, choose thin pieces (up to 5 cm in thickness). If salting a thick piece, then cut it into several smaller pieces.

Salting fat in brine in a cold way in a jar

This salting option is considered classic and the salting period is 3-4 days. Salting bacon in brine is considered the easiest way that even a novice hostess can handle. And at the same time, this is the most delicious recipe for salted lard, known to our grandmothers and mothers.

fresh fat in quantity per one three-liter jar, if laid tightly in pieces;
jar (3 liters);
water - 1 liter;
garlic - 4-5 cloves;
allspice and black pepper (can be ground, can be peas);
salt - 6 tablespoons;
bay leaf - 3 leaves;
a pinch of spices (anise, cumin, coriander, cardamom).

How to salt lard in brine in a jar - a recipe with a photo step by step:

On a note! A spice mix can be purchased at the store. Seasoning "For salting" is perfect.

Pour water into a saucepan (it is better to take a saucepan), add salt and mix thoroughly. We put the brine on the fire and stir until the salt crystals are completely dissolved in the water.

Spices (coriander, peppercorns) are crushed a little with a spoon. If bulk spices are taken, then, accordingly, they do not need to be crushed. Add all the spices except garlic to the boiling brine, mix and immediately turn off.

Peel garlic cloves, cut in half lengthwise. If you took large slices, then into several longitudinal parts. Slightly crush with a spoon. Add garlic to the cooled brine, mix.

We take a jar, put pieces of lard cut lengthwise into it.

Attention! Fat in a jar for salting should be packed tightly. At the same time, so that later there was an opportunity, if necessary, to get one or two pieces.

Pour the lard in a jar with a completely cooled brine along with spices, spices and bay leaves that have settled to the bottom.
Shake the jar, leave, without closing the lid, for 2 hours in the room.

We close the salted lard in brine with a lid, send it to the refrigerator for 5-7 days. The longer the jar of lard will stand and salt out, the more salty it will be, respectively.

Fully prepared homemade lard in brine will be in a week. Then you can eat it or continue to store it in the refrigerator in this form.

If you do not like to eat wet, only lard taken out of the brine, you can do the following:

Take it out of the jar, put it on a paper towel;
after drying, sprinkle a little with any spices you like (just a little). Wrap in cling film and store in the freezer. It can be kept at home in this form for more than a year.

Salo in brine - the most delicious recipe in onion peel

It turns out incredibly fragrant, tasty and strong in texture. It is salted in this way quickly: only 1 day and the dish is completely ready.

To prepare, take:

1.5 kg. fresh white bacon (preferably with layers of meat);
salt 100 grams;
1.5 liters of water;
5 garlic cloves;
3 bay leaves;
9 peas of black pepper;
4-6 peas of allspice;
onion peel (50 grams is enough).

Step-by-step recipe for salted bacon in onion peel:

Take a pot, it will be enough for 3-5 liters. Put dry husks removed from the bulbs and washed under water on the bottom of the pan. Put pieces of lard on top of the husk. Salt the product on top, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! For salting fragrant lard in a hot way, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pot with water, set to heat.

On a note! Fat in the water will float to prevent this from happening, we recommend covering it with a plate on top.

When the brine in the saucepan on the stove boils, wait 10 minutes and reduce the heat to the very minimum. Leave in hot brine for another 15-20 minutes, and then remove from the stove and leave to infuse in any cool place for a day.

After the specified time, home-cooked lard in onion brine will be ready. The product will remain to be taken out, dried, sprinkled with spices and eaten or stored in the freezer.

Hot salting of lard in a jar of garlic and spices

The product is salted in this way for 3-4 days.

For salting, it is necessary to prepare the following products:

0.5 kilograms of fresh fat;
any spices to your liking (you can buy seasoning "For salting bacon" or make your own mixture of garlic, pepper,
bay leaf, thyme, coriander, etc.);
water - 1.2 liters;
salt - 3 tablespoons with a small slide.

How to salt lard with spices in a hot way with garlic and spices at home:

We put water on the fire, bring it to a boil, turn it off and let it cool completely to room temperature.
We clean the garlic, squeeze the cloves a little with a spoon, add to the water. Peppercorns and other spices in grains are crushed with a spoon, so they will give all their flavor to the brine. Let's put it all in the water.

Attention! If you take purchased ground spices for salting, then they will be added to the dish last. After filling with brine.

Add salt to the salting brine, mix until it is completely dissolved in water. Pour the brine into a jar (if you will salt in a jar), or leave it in a saucepan.

Cut the bacon into small pieces, approximately 12-15 cm in length. No more. Place them in the prepared brine, cover with a lid. The lard in the brine should be completely covered.

Put the container in the refrigerator or on the balcony if salting is carried out in the cool season for 3-4 days. After the specified time, delicious salted lard in spices will be ready!

It can be taken out, cut and eaten. For storage at home, it is necessary to remove it from the brine, dry it, sprinkle with a little salt mixed with seasonings and send it to the freezer.

On a note! Salo with layers of meat will taste more pleasant, and it doesn’t matter how you salt it.

It can be served as an independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as potatoes, any cereals, and even with dark chocolate.

Video: boiled lard in a bag - cooking recipes

Hot salted lard is an excellent appetizer, without which it is impossible to imagine a traditional Russian feast. And today we want to offer you some simple options for preparing a homemade delicacy.

Hot salted fat. Recipe

Delicious fragrant lard can be used to make delicious sandwiches, soups and second courses. Use our recipe and please your loved ones with your favorite snack.

Ingredients:

fat - one kilogram;
salt - five tablespoons;
garlic - three cloves;
seasoning for salting - one package.

How to cook

If you do not have ready-made spices on hand, then use black and red pepper, coriander, bay leaf. So, we are preparing hot salted lard. We will describe the appetizer recipe in detail below.

Cut the finished lard into medium pieces and send it to the pan. Pour the product with cold water and bring the liquid to a boil. After a few minutes, remove the pan from the heat and add salt. After that, put the pan with lard in a cool place for 12 hours.

When the specified time has elapsed, you can proceed to the next step. Peel the garlic, chop it with a special press and mix with spices. Remove the lard from the brine, dry it or wipe it with paper towels. Rub each piece with the aromatic mixture, then wrap them in foil.

Send the blanks to the refrigerator for several hours. Ready treats can be served at the table with black bread and vegetables.

Hot salted lard in onion skins

Want to cook Then this recipe will come in handy. The taste of the finished lard resembles the taste of good boiled pork, and the aroma is beyond praise.

Required products:

lard with small layers of meat - one kilogram;
husk from one kilogram of onion;
salt - three tablespoons;
bay leaf - ten pieces;
garlic - one head;
black and red pepper - to taste.

Hot salting of fat will not cause difficulties for both experienced and novice cooks. Just read our recipe carefully and then repeat each step.

First, prepare the husk. To do this, remove it from the onion, rinse well, put in a saucepan and pour 1.5 liters of water. Add two tablespoons of salt to it and cook in boiling water for about five minutes.

Process the lard and cut into pieces (200 or 300 grams each). After that, send the blanks to the pan to the husk. Make sure the water covers them. If there is too little liquid, add more. Bring the brine to a boil again and then lower the heat. Boil the fat for at least half an hour. Remove the saucepan from the stove and wait until its contents have cooled.

Pass through the press with peeled garlic, and then mix the chopped products with pepper. Grate dry pieces of lard with the resulting seasoning, wrap the blanks in foil and send them to the refrigerator.

After 12 hours, cut the delicacy into thin slices and serve it to the table.

Lard with liquid smoke and onion skins

This recipe is good because it takes only a few hours to prepare an appetizer. If you want to quickly prepare for the holiday, then make hot salted lard for your guests. Homemade delicacy will turn out fragrant, appetizing in appearance and very tasty.

Buy raw fat only from trusted manufacturers. We would like to remind you that the best product is fat cut from the back or sides. And last of all, you need to pay attention to the fat cut from the peritoneum of the animal.

Products:

one kilogram of fresh fat;
one and a half liters of water;
a glass of coarse salt;
a teaspoon of dry adjika (preferably spicy);
a head of garlic;
15 peppercorns;
five bay leaves;
six grams of liquid smoke;
100 grams of onion peel;
a teaspoon of sweet paprika.

Recipe

How to carry out hot salting of fat? A photo of the finished product and a detailed description will help you cope with this task.

First of all, process the fat - carefully scrape it off with a knife and rinse in running water. After that, cut the piece into several pieces so that they fit freely in the pan and are completely covered with water.

Pour water into a suitable dish and put it on medium heat. When the liquid boils, send salt, adjika, bay leaf, crushed pepper and pre-washed husks into it. At the very end, add liquid smoke.

Put the bacon in the pan and boil it for five minutes. Remember that the longer the product is cooked, the softer it will be. Therefore, you can calculate the time yourself, based on your taste preferences.

Turn off the heat and leave the lard in the brine for 12 hours. Rub the pieces with a mixture of garlic and paprika, wrap them in cling film and send to a cool place. In a few hours, your favorite treat will be ready.

using a multicooker

Surprisingly, modern kitchen appliances can help housewives even in this matter. We will tell you how to cook hot salted lard in onion skins in a slow cooker.

Ingredients:

one kilogram of fat with meat (brisket);
200 grams of salt;
four or five bay leaves;
two handfuls of husks;
one liter of water;
two tablespoons of sugar;
ground black pepper;
garlic to taste.

Hot salting of fat with the help of a slow cooker is easy and will not cause you any difficulties.

First, soak the husk in water for a few minutes, and then rinse it under running water. Carefully scrape off the fat and also wash well. Don't forget to cut it into suitable pieces.

Put a part of the husk on the bottom of the bowl, put lard and bay leaf on it. Put the remaining husk on top of the products. Separately, boil one liter of water, and then dissolve salt and sugar in it. Pour the lard with brine and turn on the "Extinguishing" mode for one hour.

Leave the cooled fat in the marinade overnight or eight hours. After that, the pieces need to be dried and grated with ground pepper mixed with chopped garlic. Wrap the snack in cling film and send it to the freezer for several hours. When the product has completely solidified, cut not thin transparent slices and serve.

Quick salting of fat in a jar

If guests unexpectedly descended on you, then this is not a cause for concern! There are many dishes and snacks that are prepared in the shortest possible time. And we want to tell you in detail about the hot salting of lard in a jar.

Ingredients:

fat - 200 grams;
salt - three tablespoons;
black peppercorns - one teaspoon;
garlic - four cloves;
bay leaf - two pieces;
spices (turmeric, chili, coriander, paprika) - to taste.

So, if in your refrigerator there is a piece of pork fat with layers of meat, then you can always quickly organize a delicious snack for strong drinks and stuffing for sandwiches. Therefore, take the fat and cut it into thin slices. At the same time put the kettle on the fire and wash the glass jar inside and out.

In a separate bowl, combine crushed black pepper, chopped, spices and broken bay leaf. Put some of the prepared slices on the bottom of the jar and cover them with the spice mixture. Alternate the ingredients until they run out. Pour boiling water into the jar so that the water level is about one centimeter higher than the fat.

Close the dishes with a clean plastic lid and go about your business. When the brine has cooled, remove the lard and dry it on paper towels. The appetizer can be served immediately, but it is better to place it in the freezer for at least half an hour.

Express method of salting fat

You can prepare a treat for the festive table in another original way. This time we will use a regular plastic bag and a set of spices.

Cut a piece of bacon into cubes, and then rub each with ground black pepper and chopped bay leaf. Dissolve a glass of coarse salt in a liter of boiling water. Put the fat in a tight bag and fill it with hot brine. Secure the package with a rubber band. When the liquid has cooled, send the fat to the refrigerator.

The next day you will be able to taste delicate fragrant pieces that will literally melt in your mouth. Be sure to serve them to the table with hot borscht, bread, garlic and ground pepper.

before smoking

Earlier, we gave some interesting recipes with which you can easily prepare hot salted lard. The home method of processing this product is not limited to salting. Therefore, we want to tell you how to properly smoke salted lard.

Ingredients:

pork fat - one and a half kilograms;
onion peel - one handful;
salt - 100 grams;
Bay leaf;
black peppercorns - ten pieces;
garlic - five cloves;
water - one liter.

Salting lard before hot smoking is an important step that will help prepare the product and bring it to the desired taste. Put a pot of water on the stove, dip the spices, onion peel, salt and bay leaf into it.

Peel the lard, wash and cut into pieces. When the brine boils, carefully place the blanks in it and cook them for a quarter of an hour (the fire must be reduced). After that, cool the fat to room temperature, blot off excess moisture and transfer the pieces to the refrigerator. After 24 hours, you can proceed to the next step.

There are several ways to smoke lard at home.

With an air fryer - simply place the pieces on a grate greased with oil and set the temperature to 230 degrees. After ten minutes, lower the heat to 150 degrees. Cook the treat for another 20 minutes, and then cool it, wrap it in foil and refrigerate. You can try the delicacy after a few hours, but for best results, wait another 24 hours.
If you don’t have an air grill at hand, then you can get by with a conventional oven. Put the fat on a baking sheet covered with foil, and place it in an oven heated to 90 degrees. Smoke the product for at least 40 minutes, but you can increase the time up to two hours.
Using a homemade smokehouse, you will get a very fragrant and tasty lard. Place the appliance on the stove and put sawdust inside. Set the grate with bacon, close it with a lid and light the fire. Blow the smoke every ten minutes to keep the pieces from getting a bitter taste. Usually, lard is cooked in this way from 30 minutes to several hours. Therefore, in this matter it is better to focus on your taste.

The finished product can be served for a regular dinner or a festive table. Smoked lard goes well with boiled potatoes, fresh or salted vegetables and black bread. This delicious product is indispensable during a feast and we highly recommend using it as an appetizer for strong alcoholic drinks.

Conclusion

As you can see, hot salting of lard is easy to do at home. To do this, you do not need sophisticated equipment or special ingredients. Therefore, just carefully study our recipes and use them to your heart's content. We are sure that your family and friends will appreciate the efforts made and will ask you to repeat this little culinary experiment for them more than once.

Wash the lard, dry it with a paper towel (you can just peel it with a knife) and divide into 3 parts.

To prepare the brine, add bay leaf, salt, peppercorns, cloves, chopped garlic to boiling water, boil for 2 minutes and remove from heat.

Pour 3 pieces of lard with hot brine.

Top with an upside-down plate.

When the brine with bacon has cooled, put the pan in the refrigerator for three days. After three days, the fat must be removed from the brine, allowed to drain excess liquid and dried with a paper towel.

To coat the lard, you need to mix chopped garlic, sweet paprika, salt and pepper.

Grate the resulting mixture on all sides.

Wrap each piece of smeared bacon in cling film and send it to the freezer for a day.

Salo, salted in hot brine, is fragrant and amazingly tasty. We cut it into pieces and serve it to the table. Leftover fat can be stored in the freezer.

Bon Appetit!

Salting fat in a hot way at home is a very exciting, but, nevertheless, rather painstaking process that requires a lot of time and diligence. To do this, it is necessary to purchase only young pieces of snow-white color, which have a slight pinkish tint and a delicate sweetish aroma.

A piece of fresh bacon (1.5 kg) is cleaned of dirt with a small knife. Then the fat is cut into small portions, in which it is necessary to make shallow cuts and evenly spread 6 cloves of garlic, previously peeled and cut along them, over them.
5 tablespoons are poured onto the bottom of the glass bowl. large non-iodized salt, which is mixed with 1 tbsp. fragrant ground pepper. Pieces of bacon are rubbed on all sides with the prepared mixture and placed tightly in the bowl.
On top of the main product lay 2 leaves of laurel. The bowl is covered with a lid and left overnight at room temperature.
After 12 hours, bring a liter of water to a boil in a saucepan, add 6 black peppercorns, 4 bay leaves and a handful of clean onion peel to it. The brine must be boiled for about 5 minutes.
Pieces of salted bacon are carefully lowered into the ready-made boiling brine, which are boiled for 10 to 15 minutes. Cooking time depends on the thickness of the bacon taken. If the pieces are very thin, then they should be cooked for no more than 7 minutes.
After that, the pieces of fat, with the help of a slotted spoon, are removed from the marinade on a paper towel until completely cooled. Then the pieces are wrapped in parchment and put in the refrigerator for at least a day.

When salting lard in a hot way, the amount of salt indicated in the recipe can be either increased or decreased, depending on personal preferences and how many layers of meat the product contains.

Salted lard with mustard and onion peel at home

1.5 liters of cold water are poured into the pan, where 3 tablespoons are dissolved. coarse non-iodized salt and 2 tbsp. mustard powder. Then a large handful of pure onion skins are added to the salt-mustard mixture and mixed.
A kilogram of fresh fat is cleaned and placed entirely in the prepared brine so that the product is completely submerged under the liquid.
In fat with thick layers of meat, it is necessary to make deep punctures in several places before cooking, otherwise, during storage, uncooked meat may begin to fade, which will lead to complete spoilage of the product.
A small press is placed in a pan of smaller diameter, after which it is placed on top of a piece of soaked bacon.
On high heat, the marinade is brought to a boil, after which the product is boiled for 40 minutes. If the piece has a thickness of more than 4 cm, then it is necessary to increase the cooking time by 10 minutes. The finished fat should be soft, and without any diligence pierced with a sharp knife.
The finished product is removed from the brine with a slotted spoon and cooled at room temperature.
At this time, you need to mix 1 tbsp. dry mustard powder or its grains with 6 crushed garlic cloves. For lovers of spicy food, you can add black pepper and paprika to the spicy mixture.
The cooled fat is rubbed with spices, wrapped in parchment and put in the freezer for half an hour.

How to pickle lard in hot brine with garlic?

A kilogram of fresh fat with meat layers is cleaned of existing debris and cut into 3-4 parts. The slices are folded into a container for further salting.
One and a half liters of water is brought to a boil, after which 7 tablespoons are poured into it. large non-iodized salt, throws 4 bay leaves, 5 clove inflorescences, tsp. allspice, 8 garlic cloves, pre-cut into slices. The brine is boiled for about 3 minutes and removed from heat.
Prepared lard is poured with boiling marinade and left under pressure until completely cooled. Then the container is removed in the refrigerator for 3 days, after which the salted pieces are taken out on a paper towel.
Separately, in a bowl, mix 1.5 tsp. pepper mixture with 4 tsp. coarse non-iodized salt, 2 tsp. sweet paprika and 6 chopped garlic cloves.
Chunks of lard are rubbed with a spicy mixture, wrapped in parchment or a bag and put in the freezer for about 24 hours.

Despite the fact that salt increases the shelf life of the product, do not forget that garlic, during long-term storage, tends to change the appearance and aroma for the worse.

Delicate and fragrant lard with Provencal mixture of herbs

A liter of cold water is poured into the pan, into which a handful of clean onion peel is thrown. The liquid is brought to a boil, after which the husk must be boiled for 10 minutes. The finished broth is filtered, the husk is squeezed out and thrown out.
In the filtered broth, 6 tablespoons are dissolved. coarse salt and bring back to a boil.
While the brine is boiling, a piece of bacon weighing 0.5 kg is cleaned of impurities and cut into small pieces.
Bacon slices are carefully lowered into boiling brine and boiled in it for 10 minutes. After the time has elapsed, the pan is removed from the heat, oppression is placed on top of the fat and left for 12 hours.
The finished pieces are taken out of the brine and rubbed.
5 garlic cloves, peeled and sliced. To garlic is added to tsp. Provencal herbs, sweet paprika and pepper.
Pieces of lard are rubbed with a fragrant mixture on all sides, after which they are wrapped in parchment or foil and put in the freezer for half an hour.

Hot way of salting fat in adjika

A thin glass of large, non-iodized salt is dissolved in a liter of boiling water, then a handful of onion peel is added and boiled for 2-3 minutes.
The filtered brine is cooled to room temperature, after which tsp is added to it. allspice, 5 clove inflorescences, 3 bay leaves, 5 minced garlic cloves and tsp. spicy adjika. The resulting mixture is again brought to a boil.
A kilogram of fresh fat with layers is cleaned of debris, cut into several portions and boiled in a spicy mixture for up to 10 minutes.
After turning off the fire, a press is placed on the fat, and the contents of the pan are left overnight in brine at room temperature.
The cooled fat is removed from the liquid, dried and rubbed with a mixture of sweet paprika and chopped garlic.
Ready-made pieces wrapped in cling film are stored in the freezer.

A handful of clean onion peel is evenly distributed over the bottom of the container, a kilogram piece of bacon with a meat layer is placed on top. A handful of husks and 5 sheets of laurel are scattered on the product.
Separately, 2 liters of water are brought to a boil in a saucepan, in which 200 grams of coarse non-iodized salt and a couple of tablespoons must be completely dissolved. granulated sugar.
Hot brine is poured into a container with lard.
The multicooker switches to the "Extinguishing" mode for an hour.
After the device beeps, it must be disconnected from the power supply and left for 8-12 hours.
After the required time has elapsed, the fat is removed from the marinade and lightly blotted with a paper towel.
3 garlic cloves are crushed and mixed with 1-2 tsp. ground black pepper. A piece of bacon is rubbed with the finished mixture on all sides, which is then wrapped in film or parchment and put in the freezer.