In ancient times, when there were no modern refrigerators yet, people came up with a way to preserve excess fat for a long time - salting. This method made it possible not only to diversify the diet, but also to save supplies for the whole winter. No matter how many recipes have been invented: and in onion skins, and in brine, and in brine, and with garlic and hot pepper... Homemade lard cans have always come first in the underground zealous mistress... 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.

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 not true.

Lard in moderation is good for the human body

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

Lard is even able to fight such a "terrible" phenomenon of recent years as cholesterol. With an increased content of cholesterol in the blood, doctors recommend eating a piece of bacon with bread every morning. Also, the use of lard 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 in a film and prevents alcohol from being absorbed into the bloodstream.

Another factor that scares people is that the cooked solo contains a lot of salt, which is known to be the "white death". It is a myth. You can salt lard even in a ton of salt, but it will take only the amount of sodium that is needed. For this unique property, lard is so appreciated by all housewives of the world, both beginners and experienced: it cannot be spoiled when salting.

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

Delicious bacon: salt in brine

First you need to purchase the right lard. Each person has their own preferences: with or without layers of meat, peritoneum or back, thin or thick, etc. But there are basic selection criteria:

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

Salt can be salted with or without veins.

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

Put cloves of garlic, a fragrant laurel leaf (several pieces), allspice and black pepper on the bottom of the jar. Fill the jar with lard, laying it upright. A container with a volume of 1.5 liters contains about 1 kg of fresh bacon.

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, you can pour lard over it and take the jars to a cold place for a couple of weeks.

Attention! To make sure the brine has the right concentration salt, put raw potatoes 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 qualities.

There is an express recipe for lard using brine. Cut the bacon into slices "for a sandwich", put in a jar, alternating with salt, spices and garlic. Pour boiling water over, seal the jar, cool. In 2 hours you will be able to surprise your guests with sandwiches with the most delicate, aromatic bacon.

The favorite dish of all men is salted bacon with garlic.

Those who like spicy and piquant dishes will surely like the method of salting tender bacon using garlic and red pepper. For cooking you will need:

• 1 kg of fresh lard;
• 1 head of garlic;
• 1 glass of salt (preferably large);

Lard 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.

Combine the garlic (finely chopped or pressed), pepper, salt, coriander and caraway seeds in a glass bowl. Grate each piece of bacon with the resulting mixture. It is important that the spiced salt literally envelops the piece from all sides.

Wrap the bacon in a plastic bag. It is necessary to crush the resulting briquette to evenly distribute salt and spices into pieces. Leave the bacon 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 spicy taste and incomparable aroma. homemade lard with garlic.

The correct salted lard should be white in the cut, a slightly pinkish tint is allowed. Cut it frozen into thin slices and feel like delicate aroma opens slowly, and the delicate saline melts in the mouth.

Advice! If you plan to eat lard quickly, the garlic can be passed through a press, and if salting is done for long-term storage - better lard cover with chunks of garlic so that it can be easily removed. At long-term storage garlic begins to taste bitter, negatively affecting the taste of lard.

Fragrant bacon with dill and garlic

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

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

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

Old recipe: lard in onion skins

Our grandmothers have been collecting onion skins all winter in order to paint a lot of eggs for the holiday of Great Easter and to pamper home-made fragrant lard with a beautiful golden-amber crust. Such appetizing lard, resembling smoked food, turned any meal into a lavish 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 you like most.

Lard, wash, dry with a towel, cut into portions. In a wide container of suitable size (saucepan, cauldron, saucepan), fold all the ingredients in layers: husk, salt, Bay leaf... Pour everything into 1 l cold water... Put chopped bacon in the liquid, cover with lavrushka 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 bacon 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 is 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 bacon in water for at least 20-30 minutes.

Lard cooked in onion skins

Put the bacon on a plate, let it dry and air 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 gruel. You can make cuts in them with a sharp knife, and rubbing try to get into them as much as possible large quantity spices and garlic. To make the lard more spicy taste you can smear it Georgian adjika with hot pepper. Wrap the bacon in cellophane and put in the freezer for 24 hours.

Cook lard by different recipes, bringing to each of them something new, something of their own.

Salting lard: video

Description

Lard through a meat grinder skipped so that later we can prepare a very delicate and unusual appetizer. Even more, as a result, you will get a pâté from lard (bacon) with herbs and a set of the most suitable spices and seasonings. Step by step recipe cooking minced delicious lard with garlic thanks detailed photo will ensure you prepare this dish quickly and easily. This is especially true for those who like to exercise unusual recipes at home.

For herbs, you can take dill, parsley, or even mint leaves: it all depends on your personal gastronomic preferences. Garlic plays one of the main roles and how spicy your pâté from rolled bacon will be depends on its amount. Such simple snack suitable even for festive table, because a neat roll interspersed with herbs and spices looks very attractive and appetizing. Let's start creating a snack from bacon rolled through a meat grinder.

Ingredients

• 
  Pork fat (Lard)
  (500 g)
• 
  (3-4 cloves)
• 
  (1/2 tsp)
• 
  (30 g)
• 
  (taste)
• 
  (taste)

Cooking steps

You can take absolutely any fat to your taste for preparing such an unusual snack. Carefully cut off the dense skin and pass the selected piece of bacon through a meat grinder, then again.



In a bowl with lard, ground in a meat grinder, add salt to your taste along with black ground pepper.



The amount of garlic, however, like all other spices, you can adjust yourself. We peel the cloves of garlic and pass them through a press directly into a bowl of bacon.



Purchase a fresh bunch of greens for this snack. Rinse it, chop the leaves and add them to the rest of the ingredients.



At this stage, add red pepper to the dish and thereby give it a little spiciness. Mix all ingredients thoroughly until smooth.



Unroll the segment on a dry and flat surface cling film, put all the resulting mixture in the center and carefully wrap the roll as shown in the photo. Tie the edges of the plastic tightly, then refrigerate the lard. After expiration 2-3 hours it will be possible to unfold the bacon, cut it and serve it. An excellent and simple appetizer of lard, twisted in a meat grinder with garlic is ready.



Bon Appetit!

Lard is a national product that has earned universal love for a very long time. It is used to prepare a variety of dishes, fried over a campfire on a camping trip, grinded for hearty sandwiches, or served in thin slices as a snack. Today we will learn how to salt lard with garlic to get an incredibly tasty snack.

Salting lard in brine is the most popular method, which provides for the presence of:

• 1 kg of lard;
• 200 g of salt;
• ½ head of garlic;
• bay leaf, allspice and black peppercorns, paprika and other spices.

The sequence of actions consists in performing the following manipulations:

1. During the night, the bacon is soaked so that there are no blood streaks, and then dried on paper towels.
2. The product is divided into medium pieces, which are placed in a saucepan and filled with water so that it slightly covers them.
3. Then salt is added.
4. After the contents of the container have boiled for 3 minutes, the stove turns off, and the bacon remains in the saucepan with brine for 12 hours at room temperature.
5. After the specified time, the pieces of bacon are rubbed with spices and crushed garlic, and then sent to the cold in a container.

They should be there for at least 4 hours before serving. Serve an appetizer for strong drinks on bread slices.

Dry cooking

This is another trick used to create delicious, aromatic lard that melts in pieces in your mouth.

Salt lard in a dry way, preparing the following ingredients:

• 800 g of the main product;
• 70 g salt;
• 4 cloves of garlic;
• bay leaf and 10 peppercorns.

The work progress consists in performing the following actions:

1. The fat is washed out, wiped with napkins and divided into pieces, which are sprinkled with salt.
2. The prepared product is placed in a container in layers, between which garlic plates and spices are laid out.
3. The container is left on the table for a day, after which it is sent into the cold.
4. When after 2 days the lard "ripens", salt is peeled off from it.

With hot pepper

If the family loves spicy dishes, then the recipe for salting lard with hot pepper will be very useful.

For a kilo of lard, you only need to additionally:

• a handful of seasoning;
• 1 kg of salt;
• 1.5 heads of garlic;
• 2 pinches of ground hot pepper.

Cooking method:

1. A piece of bacon is divided in half.
2. Each part is well rubbed with paprika, sprinkled with spices on all sides, and then laid out on the bottom of a deep bowl, covered with salt.
3. On top of the pieces of bacon, laid with the skin down, the plates of garlic are laid out.
4. Everything is covered with gauze and covered with salt in such a way that a hill forms on top.
5. The bowl is on the table for half a day, then in the refrigerator for 4 days, after which the salt is removed.
6. Lard is placed in bags and sent to the freezer.
7. A day later, the delicate product is served to the table.

How to salt lard with garlic in a jar

It is not for nothing that the dry ambassador is very popular.

With this method, it is impossible to oversalt the product, since the lard will take as much salt as it needs.

Components:

• Salo;
• salt;
• garlic;
• spicy spices;
• some water.

Step-by-step cooking instructions:

1. Lard is cut into pieces with dimensions of 5x5 cm.
2. All parts are rubbed with salt.
3. A gruel is prepared from garlic, which is diluted with water to a liquid state.
4. Lard is dipped in a dressing and tamped into a jar, where it is sprinkled with spices.
5. The product is salted for a week in the cold.

Advice! To extend the shelf life, salted pieces of bacon are sent to the freezer.

Cooking technology in brine

This recipe produces a versatile product that is ideal for creating a variety of sandwiches - with pieces of bacon and mustard, with garlic paste, etc.

For salting aromatic lard weighing 2 kg, prepare a saline solution from:

• 250 g salt;
• 2 heads of garlic;
• 1 liter of water;
• 5 bay leaves;
• peppercorns.

The process of salting lard in brine:

1. The main ingredient is cut into pieces, the size of which should fit the neck of the jar.
2. Brine is prepared from water and salt. After cooling, it is poured into a jar, where bacon with bay leaves and garlic heads disassembled into cloves are already compacted.
3. The fat is kept for 4 days in a dark room, after which it is removed from the container, rolled in your favorite spices and removed into the cold.

Recipe with herbs

Lard with herbs and garlic aroma is a simple but very tasty appetizer. The time spent on its preparation cannot be compared with the result obtained.

You will need:

• a piece of bacon;
• salt;
• 2 heads of garlic;
• 15 g dill.

The appetizer is prepared as follows:

1. Salt is sprinkled with salt and kept for a day at room temperature, and then 2 days in the cold.

A tasty and tender piece of lard weighing ½ kg with an unsurpassed garlic aroma is made from:

• 20 g salt;
• 3 cloves of garlic;
• 5 peppercorns.

To deliciously salt lard, we follow this algorithm:

1. Garlic cloves, pepper and salt are ground in a mortar.
2. A piece of bacon is rubbed with a fragrant salty mixture and placed in several bags, which are well tied with twine.
3. The prepared product is immersed in cold water, in which it is boiled for 80 minutes after it boils.
4. When the bacon has cooled (in a bag), it is cut into pieces and served.

Calorie content: Not specified
Cooking time: Not specified

A very interesting, tasty, but high-calorie pasta is made from bacon with garlic. We will cook it in two versions, namely with herbs and spices. I specially prepared the recipe with the photo so that all the stages of preparation are clear.
The first portion of the snack lard will be with fresh and aromatic dill. The second portion will turn out to be spicy in taste, with smoked ground paprika.
Prep time: 10 minutes.
Cooking time: 30 minutes.
Output: 400 ml



Ingredients:
- fresh lard without peel - 340 g,
- garlic - 2-3 cloves,
- salt - 1 tsp.,
- black pepper - a pinch,
- a pinch of coriander,
- cumin - a pinch,
- chilli peppers - to taste,
- dill - 3 branches,
- ground sweet paprika (smoked) - 2 tsp.

How to cook from a photo step by step

Use young fresh bacon for this snack, pre-cut the skin with a thin layer. If you have a piece of salted lard, you can cook it into a dish, just don't add more salt. Small cubes chop the bacon with a knife.




Take garlic to your liking. My amount of lard (340 g) took 3 cloves of garlic. Transfer all ingredients to a blender bowl.




Grind lard with garlic with a blender in homogeneous mass, adding a little salt (1 tsp). Remember that if the lard is already salty, you shouldn't add more salt. If desired, lard can be chopped in a meat grinder.






For a lard flavor, take a pinch of black pepper, coriander, and caraway seeds. Use chilli peppers in this recipe as desired, chop them finely.




In a mortar, grind all the spices into crumbs and add together with hot pepper to the ground bacon. Now stir in the bacon with a spatula.




Divide the bacon into two bowls. Put finely chopped dill in one bowl, and add ground paprika to the second bowl with bacon.






Smoked paprika will give a special piquant aroma and taste, shade ready-made lard... If you will not find smoked paprika, use regular ground sweet paprika. Stir the bacon well with a spoon, add more salt if necessary.




Mix the lard with dill thoroughly, if it seems that there is not enough greens, add more.




Pack the lard paste in two disposable cups or glass jars. How are plastic cups convenient for me? If I cook such a snack lard in a large volume, then I store the filled glasses in the freezer for up to a year. Send the containers with lard to the refrigerator for a day.




Serve the finished flavorful snack lard with

An aromatic lard-based snack with garlic - a traditional dish Ukrainian cuisine... It is successfully used not only for family table, but also served in bars and expensive restaurants as a presentation for visitors waiting for their order. We offer several recipes for lard with garlic through a meat grinder, which are worth paying attention to.

Spicy garlic pâté made from twisted lard works best with rye bread, on which it is spread in a thin layer and served with hot first courses - cabbage soup, soup, borscht.

Ingredients:

• 500 grams of fresh lard;
• 6 - 8 cloves of garlic;
• 1 teaspoon ground pepper;
• ½ tablespoon of salt.

Cooking technology:

1. Remove the skin from a piece of bacon, carefully cutting it with a knife.
2. Rinse under running cold water, dry on a paper towel.
3. Cut into small pieces for further processing.
4. Scroll through a meat grinder two or more times until a pasty state is obtained.
5. Peel the garlic, wash and squeeze through a press.
6. Salt chopped bacon, add ground black pepper (or a mixture of peppers) and pour garlic into it.
7. Mix everything thoroughly until smooth.
8. Fold the paste into a glass container, close the lid, store in the refrigerator.

A ready-made snack can be stored for 7 - 10 days and will become a godsend if guests unexpectedly appear on the doorstep. As long as they enjoy unusual taste sandwiches with pate, the hostess will have time to cook something more serious for dinner.

Salted bacon with garlic and herbs twisted through a meat grinder

An equally tasty sandwich lard is obtained from a previously salted product. The main thing is that the term and conditions of its storage were observed, there was no foreign smell and signs of "aging". The addition of fresh herbs will make the appetizer very flavorful and unusually beautiful in color.

Ingredients:

• 450 - 500 grams of salted lard;
• large head of garlic;
• 5 - 6 peas of black and allspice;
• a bunch of fresh herbs - dill, basil, parsley, cilantro (optional).

Cooking technology:

1. Clean the surface of the fat from excess salt, wipe with a paper towel, cut into pieces of 3 - 5 centimeters.
2. Grind the peppercorns in a mortar until they become fine granules.
3. Peel the garlic, rinse.
4. Sort the greens, remove the tough branches, rinse with water, cut into several parts.
5. Add all prepared food to the blender bowl.
6. Turn on the device, grind to the desired consistency.
7. Transfer the resulting mass to a glass container, store at a temperature of 8 - 15 ° C.

With the addition of dill

To make the product really tasty and healthy, you need to choose the right main ingredient - lard. It can be used fresh or pre-salted, but it is better to buy it on the market, from trusted and reliable sellers. Fresh fat of even white or pale pink color, soft, without blood clots and foreign odor. The combination of spicy dill, garlic flavor and lard is ideal.

Ingredients:

• 400 grams of unsalted lard;
• 100 grams of green dill;
• 6 cloves of garlic;
• seasoning from a mixture of peppers; salt.

Cooking technology:

1. Prepare bacon and grind in any way.
2. Finely chop the dill greens.
3. Squeeze the garlic through a press.
4. Mix all components.

Spicy appetizer with spices

The thickness of the piece is 4 - 5 cm, the thicker lard may be from an old pig, it is more rigid and sinewy. The quality of the lard can be determined by the type of skin - it is recommended to choose a product with a thin and soft skin that can be easily pierced with a fork or knife.

Ingredients:

• lard - 0.5 kilograms;
• 8 cloves of garlic;
• black pepper;
• paprika in pieces;
• coriander;
• Red pepper;
• bay leaf (powder);
• dried basil;
• ready-made mustard in grains - 2 tablespoons;
• caraway;
• salt.

Take all spices in ground form, ½ teaspoon each.

Cooking technology:

1. Grind the bacon until pasty.
2. Peel the garlic, rinse.
3. Add spices to twisted bacon, mix.

Lard pâté with garlic from Julia Vysotskaya

The classic flavor of a lard snack can be made more savory by adding spices and spices, aromatic - fresh dill, parsley and other herbs, spicy - mustard, horseradish, hot pepper.

Ingredients:

• garlic - 2 medium heads.
• bell pepper (red) - 1 piece;
• parsley - 5 branches;
• basil leaves (fresh) - 5 pieces;
• cilantro - 3 branches;
• lard - 500 - 600 grams;
• 6-8 peas of allspice and black pepper.

Cooking technology:

1. Remove the core from the pepper, cut into 8 pieces.
2. Coarsely chop the herbs and garlic.
3. Grind the peppercorns in a mortar or coffee grinder.
4. Place all food in a blender and chop.
5. It turns out a very fragrant, beautiful-looking and delicious pate.

Garlic lard appetizer - easy to prepare, affordable and tasty dish... It includes only healthy foods and the incredible scent attracts even children. By adding various herbs, herbs and spices to the main ingredients, you can experiment with taste, pungency or piquancy and choose the most ideal option for yourself.