Any man and not only will be delighted with this delicacy. Awesome delicious recipe preparation of fragrant bacon. The secret is to put bacon in a bag before cooking. So it will be possible to avoid direct contact with boiling water, and all the leaked juice will soak a piece of bacon.

Ingredients

To prepare lard in a bag, you will need:

• 1-1.5 kg of lard or meat brisket, choose whichever is more to your taste;
• cellophane bag or cling film;
• 2-3 st. tablespoons of salt;
• 2 tbsp. tablespoons of ground black pepper;
• 0.5 tsp red pepper;
• 2 bay leaves;
• 2 juniper berries;
• 2 sticks of cloves;
• 1.5 heads of garlic.

Cooking aromatic and tasty bacon in our own juice

To make the lard tasty and aromatic, you need to grate it with spices. Combine red and black pepper, salt and finely chopped garlic, roll lard in the resulting mixture. Pay special attention to the sides. You can choose whichever spices you like.

Now place the bacon or bacon in the bag, adding bay leaves, juniper berries, cloves there. Seal the bag well to keep water out. Remove air from there if possible. A bag with a clasp for freezing is convenient to use, it can be conveniently fixed on the edge of the pan, it is more dense, so you can not be afraid that it will break.

Cooking secrets

It's good if you let the bacon lie in the spices for a couple of hours. During this time, they will open and thoroughly saturate the piece. However, this is not at all necessary, since when exposed to temperatures, the marinade will do its job anyway.
For cooking you will need large saucepan... The bigger, the better. The secret is this: to prepare lard, you need to stick to the weakest boil. Therefore, we pour more water, put a bag of bacon there and turn on the minimum fire. To prevent the bag from opening and water getting in, secure it with a clothespin at the edge of the pan.

After boiling, cook the bacon over low heat for 2 hours. After that, leave in a saucepan until it cools completely, then remove it from the water and, without taking it out of the package, send it to a cool place for a day (on the balcony or in the refrigerator). During this time, the bacon will completely cool down, and the juice will thicken, turning into a delicious jelly.

If you like tasty and aromatic bacon, then you simply must learn another way of cooking. It will require a fairly standard set of ingredients, as well as a new plastic bag and just a little free time. Fast salting dry lard with garlic and pepper in a bag allows you to get the finished product in a few hours. Step by step recipe from the photo will explain to you all the nuances of the ambassador.

If you expect guests in the evening, then in the morning prepare lard for this simple and quick recipe... Guests will be delighted with such a snack!

You can add other seasonings to your bag as you like. It is not necessary to use bay leaves. But, nevertheless, it turns out more fragrant with it!



Ingredients:

- pork fat - 0.5 kg;
- garlic - 2-3 cloves;
- table salt - 1 tbsp. l .;
- ground black pepper - 1 tsp;
- Bay leaf- 2 pcs.





1. To make the bacon tasty and salted faster, it should be cut into pieces. They can be of any thickness and shape. You can chop the way you used to chop it for serving. The cut pieces should be immediately placed in a clean plastic bag.




2. Peel the garlic and chop in any convenient way. For example, using a fine grater or a press specially designed for this purpose. You can also just chop finely. Add garlic to lard in the bag.




3. Crumble the bay leaf with your hands and sprinkle it with bacon and garlic. The bay leaf should be removed before serving. Without it, eating lard will be much more convenient.




4. Now add the required amount of black pepper into the bag. If you like, you can add a few black or allspice peas for more flavor.




5. Add salt. It is difficult to say for sure what its quantity should be. If you are supposed to try lard the next day, then a tablespoon will suffice. If you want to taste the bacon after a few hours, then you can put a little more table salt so that the dish will quickly reach the desired degree of readiness.




6. At this stage, the bag should be tied so that air remains in it. Then shake vigorously. All ingredients inside the plastic bag are mixed. You can act differently. Just stir the ingredients with your hand. After all these operations, the bacon in the bag should be refrigerated for 5-7 hours.




Such salted lard with garlic and pepper, prepared by the express method, will become great snack on your desk. Goes well with baked potatoes... Serve with pickles, tomatoes and bread.
Just see how

Lard... Cool, tender, fragrant, homemade, with pepper and so it melts in your mouth. Salting lard - has long been considered a necessary and important business. The phenomenon of lard has long been of interest to scientists. It would seem that lard is almost 100% fat, a huge amount of cholesterol. But there is no harm from it with moderate consumption, one benefit. The secret of the fat was in the arachidonic acid. This acid is involved in the body's cholesterol metabolism, hormonal and cellular activity. And this acid is contained only in fat. Therefore, cholesterol in fat is "correct", it is not deposited on the walls of blood vessels.

Salting lard can be done in a variety of ways: "wet" method (in brine), "dry" method (just with spices), and "hot" method (first, the lard is scalded in boiling water).

How to choose

Good salting lard you will succeed only if you choose the right lard. Good, non-stringy lard is very easy to choose. Firstly, such lard looks quite homogeneous, a solid white-pink-white mass, with a thin pork skin... Secondly, in good lard easy, the sharp knife goes in with little or no effort. If the knife comes in jerks, this means that there are a lot of veins in the bacon and you will not be able to salt the bacon.

So, salting bacon "dry" method:

You will need: Coarse rock salt, ground red or black pepper, allspice, bay leaf, dried fragrant herbs- marjoram, caraway seeds, cardamom, etc .; garlic.

Salting lard is made using this dry mixture: for 1 kilogram of lard, take 4 tablespoons of coarse salt, add half a spoonful of red ground pepper or a tablespoon of ground black pepper. Aromatic herbs are added to the salt. Salting lard is an individual matter, so everyone can choose herbs at their own discretion.

If the bacon is thicker than 5-6 cm, then it must be cut into layers, if it is thinner, you can just take it in one piece. You will succeed in salting lard if the thickness of the layers is at least 4-5 centimeters. If you like garlic-flavored bacon, sprinkle each layer of bacon with slices of garlic. But salting lard with garlic has one drawback - such lard is stored somewhat less than lard without additives, keep this in mind!

Part of the salting mixture is poured onto the bottom of the dishes, a little peppercorns and a couple of crumbled bay leaves are added. They put one layer of bacon there, sprinkle it with a mixture of pepper and bay leaf, then lay the next layer, and so on.

If you salt thin lard, then put the first layer with the skin down, and the second with the skin up, the third again with the skin down, etc. Those. salting of lard is made as follows: lard to lard, skin to skin. On the first day, salting of bacon is carried out at room temperature. And the next 3-5 days - in the cool, but not in the cold. After that, the salting of lard is completed, it can already be eaten. Store such lard by wrapping it in food parchment paper in fridge.

Salting lard "hot"

For the hot salting, take a thick, soft piece of pink and white bacon, about 3 centimeters thick. Then cut it into pieces so that they fit easily into the pot in which we will cook them. If the pieces are not well covered with water, then you will not succeed in even salting the bacon.

Hot salting lard will require:
1 kg lard, 1.5 liters of water, one glass of coarse salt, one head of garlic, 15 crushed black peppercorns, 5 bay leaves, one teaspoon spicy adjika, liquid smoke 6 and 100 grams of onion skins.

The skin of the bacon should be scrubbed thoroughly, until whiteness, with a knife. You will succeed in hot salting only if you prepare the brine correctly: add salt, bay leaf, adjika, pepper to boiling water. As soon as the water boils again, add liquid smoke - without it, hot salting of bacon will not work.
Put pieces of bacon in the boiling brine and when the water boils again, reduce the heat and cook for about 5 minutes. Then turn off the heat, and set the pan to cool in a warm place for 12 hours.
Then we take out the bacon, dry it, rub it with paprika and garlic. Now we put it in the refrigerator for a couple of hours - that's it, the salting of bacon is complete, you can start eating!
Salting bacon "wet"

Salting bacon "wet" in brine can be carried out by various recipes... Wet-cooked lard does not age for a long time and does not turn yellow, while maintaining excellent taste qualities.

For example, salting bacon "wet" in "Ukrainian" brine:

Prepare the brine: take 5 cups of water, 1 cup coarsely ground salt, boil together, then refrigerate to room temperature. At this time, we do not cut the bacon large chunks, so that later it is convenient to take them out and put them loosely in a three-liter jar.

If you cut the bacon too coarsely, then all your salting of bacon will be overshadowed by the fact that you will have great difficulty getting it out of the can, and the bacon will simply "suffocate" there. Add 4 bay leaves, black peas, 5 cloves of garlic between layers and pour brine over the whole thing.

Then cover the jar with a loose lid. Let it stand at room temperature for a week - that's all, the salting of bacon is complete! Usually, about two kilograms of bacon is used for a three-liter jar.

Salting bacon in the "wet" way in "spicy" brine.
And this recipe is the best fit for those who are not at all averse to indulging in spicy ones. Salting lard goes like this: Take 7 glasses of water and one glass of coarsely ground salt, add a handful of onion husks there, bring the mixture to a boil and cook for 5 minutes.

Then we put lard there (the water should completely cover it) and boil it for 10-20 minutes, depending on how old the pig was. Then we leave the bacon for a day in the cooling brine. After that, rub it with red pepper and garlic and put it in the freezer. What is good about salting lard in this way is that the resulting lard comes out spicy and goes great as a snack with alcohol!

Lard in brine "brine".

1.7 glasses of water - 1 glass of table salt, boil for 10 minutes, cool to room temperature, small pieces of lard and put loosely in a jar, add 3-5 bay leaves between layers, black peppercorns, a few cloves of garlic and pour brine on your finger above the fat layer, cover with a loose lid. Keep in the room for a week in the dark, then in the refrigerator. Do not put tightly in the jar, otherwise the fat will "suffocate". The bacon prepared according to this recipe does not age, does not turn yellow and is stored for a long time, retaining excellent taste.

Spicy bacon.

4.23 pints water, 1 cup coarse salt, handful of onion husks, bring to a boil, simmer for 10 minutes. Then put the lard there (the water should cover the fat !!). Boil for 10-20 minutes (if pork is from a supermarket - 20 minutes, if young and market - 10). Leave in brine for a day. Remove from brine and drain. Grate with garlic and red pepper. Put in the refrigerator, preferably in the freezer (tastier this way). Wait a week before tasting.

Express - bacon.

V glass jar lard (cut to size for a sandwich), salt, garlic and other ingredients to taste are applied. Pour boiling water over, cover and cool. In a couple of hours, you're done. Leftovers, if possible, for a week in the refrigerator. This recipe, as you know, is a last resort.

Classic bacon.

Sprinkle pieces of bacon of 300 grams with plenty of salt and leave in the cold and in the dark for two days. After two days, put onion skins and bacon (do not shake off the salt from it) into boiling water. *) Add 5-6 pcs. bay leaf, peppercorns, 1 teaspoon of black pepper and 2 grams of red, salt and grated garlic (2-3 heads). Cook for 7-8 minutes from the moment of boiling. Allow to cool, peel off, then - into a plastic bag - and into the freezer. Lard is ready in a couple of days.

Lard is easy!

The bacon is cut into fist-sized pieces, garlic at the rate of 1 clove to 1 piece of bacon and this garlic is cut into thin slices. Hops-suneli, pepper, ground dill (dry), etc., to taste. Take a large pan for lard. A little seasoning, pepper and garlic are poured into the bottom of the pan. Next, rub our lard with a mixture of salt and pepper with other seasonings. After that, put the bacon in the pan, skin side down and repeat the operation with another piece of bacon, sprinkling the whole thing with spices and garlic. You don't need to save salt ... When the reserves of fat are depleted, it should be tamped a little in a bowl, covered with a lid of a smaller diameter or a plate, on top - a small spud - for example, a 3-liter jar of water), and at room temperature for 1-2 days without access to light. After that, the bacon is almost ready - it remains to take it out of the pan, shake it off, wrap it in a cotton cloth and put it in the refrigerator for several days. If the guests come earlier, then, really, this is also not a problem. An hour in the freezer and that's it! That's the whole recipe!

Salted lard.

Cooking brine - 1 glass of salt per liter of boiling water, if there is enough salt - a popular sign - a raw egg does not sink. Let us cool down our brine. We add spices to your taste. We keep small pieces of bacon in brine for 2 or 3 days. Further, to increase the shelf life and, just like that, just in case, boil our blanks for 25-30 minutes. You can punch holes with a knife and insert pieces of garlic. Rub with black or red pepper, suneli hops, etc. We put our pieces in a plastic bag. Bon Appetit!

Salt lard in a jar.

Cut the bacon into small cubes about 4 x 4cm with the skin. Grate the garlic on a fine grater and dilute with a little water. Dip each piece of bacon on all sides in grated garlic. Next, rub with salt of the 6th grinding, put very tightly in a clean dry jar and put in the refrigerator. Ready in a week.

Lard marinated for long-term storage.

Prepared bacon, that is, cut into large pieces, scalded and with removed windings (just scrape with a knife if you have market bacon), put in a prepared bowl and pour in strong (at the rate of one kilogram of salt per five liters of water), already cooled down after boiling brine. After three days, we change the brine. And we lovingly shift the pieces of bacon. On the sixth day, we change the brine again, shift the bacon again and add salt. Day nine. We get a semi-finished product, which we sprinkle with salt, wrap it in a linen cloth, put it in a plastic bag and send it to the refrigerator. Please note that this recipe does not contain spices and retains its flavor very well. There is evidence that up to a year. Personally, I have not had the opportunity to be convinced of this. Some went for cooking, some I stuffed with garlic and carrots and sprinkled with red pepper (garlic after a while gives a rancid taste, so you need to eat quickly), I froze something in the freezer, gave something, in a word, it's time to buy bacon again! Pickled bacon is a thing!

Important.

The question of choosing lard is not the easiest one. If you find at home that bacon smells like urine, this is boar meat. The way to deal with this is simple. Soak the bacon in water with garlic juice.

Storage periods.

Boiled bacon stored in the refrigerator for three or four months. Lard cooked in a marinade can be stored for up to a year. Salted dry lard - about a month, then the taste is not the same, but you can eat it and use it in cooking. Please note that the above dates are conditional. The main assistant in determining freshness is the nose.

If it is fundamentally important for you to prepare lard with a maximum shelf life, then you can go along the beaten path of pasteurization followed by rolling into a jar. A little vinegar and sugar are sometimes added to the brine. But this way of harvesting lard is not for an amateur.

Ghee or lard.

Soak well washed pieces of bacon in cold water for 6 hours. Drain the water and repeat the procedure. Salt at the rate of a couple of heaped tablespoons per 1 kg of lard. Pour a little water into an enamel pot with a thick bottom so that it only covers the bottom. The whole procedure takes place on the lowest heat. Put the first portion of bacon in a saucepan. We begin to stir with a long spatula. Not in a hurry, but constantly. Gradually we report the remaining fat as it melts. If the heat on the stove is too high, place a flame divider. Cook until all the fat is melted. In the meantime, we heat up clean dry jars in the oven (so that they would not burst), where we will drain the fat through double cheesecloth. We fill the jars, let the fat settle in a warm place (for example, in the same switched off oven) and drain from the sediment through fresh double gauze. We get ghee, which we store in a cool, dry place, protecting from light.

Gorilka on bacon.

Here is the transcript of the text:

“It is done as follows: for 1 pound of unsalted Polish lard, take 2 lots (2 × 12.8 g) of salt, 1 spool (4.3 g) of marjoram, 1 spool of saltpeter, 2 spool of crushed pepper, 2 spool of English pepper, with half a pound garlic, 10 - 12 spools of granulated sugar, 1 spool citric acid, a few drops lemon oil, pass everything through a meat grinder, then put it in a spacious bottle of good white glass and pour 4 bottles of wine alcohol there. For added softness, add half a pound of honey and a quarter pound of blackcurrant leaf and leave the bottle tightly in place in a cool, dark place. After a month, strain the resulting infusion through a thick cloth several times. After that, in a carefully washed bottle, it is mixed with six bottles of cold raw water, put on ice for three
days and then bottled. "

Salo and fishing.

What is written below rather refers simply to the advice (found on the fishing site) of the "experienced":

Pork lard is considered one of the best animal baits among the Dnieper fishermen. Fresh interior fat removed from the abdomen is used: it is securely held on the hook and is easily pierced by the sting. Hard bacon is not suitable for fishing: the fish will take it, but will not be detected. Before fishing, the bacon is cut into cubes 0.5 centimeters thick and placed in cold water in which it hardens and whitens noticeably. You can fish with bacon with donks and float rods. Chub, carp, bream, silver bream, ide, big roach peck on it well. Although lard is used mainly in warm weather, it is possible that roach, silver bream and rudd will be taken on it in winter, if fat is planted on a jig.

Fragrant, brine salts.
Recipe from Nikitich (Odessa-mother)

Lard - as much as your heart desires.
Garlic is decent.
Salt - 1 tbsp l. per liter of brine.
Spices: (peas, white pepper, finely chopped dried Bell pepper, caraway seeds).

We buy fresh bacon at the bazaar, with meat veins - or without veins (someone loves something). We clean the skin with a knife, wipe it off. We cut into pieces smaller than the size of the palm. With the edge of a knife we ​​make holes in the lard on all surfaces and put in them halves of garlic cloves without a core (!). Roll each piece of lard in a mixture of your favorite spices and rub in, pressing down. In a saucepan (6 l.) With plain water, put coarse salt (5-6 tbsp. L.), Laurel leaves, favorite spices. Bring the brine to a boil. Turn off. Cool to 30-40C and very carefully pour (so as not to wash off all the spices, and so that the brine covers the lard by 2-3 cm) into a high container, where the pieces of lard are already tightly packed on the side. After the brine has cooled down at room temperature, put the lard in the refrigerator (not in the freezer!) After 6-7 days, remove it from the cold brine. We wrap each bar in paper (not in a newspaper or magazine) - and in the freezer ...
PySy: Before putting the bars in the freezer, I rub them again with the above seasonings ...

Lard and soup.
Lard - 200 grams, onion, tomatoes - 2 pcs., Garlic -4 cloves, parsley, salt, black pepper, fry with flour, parsley and spices in fat. Add brown broth (see French cooking), boil and add small croutons. You can serve it with Tyrolean tunes, because I saw this recipe performed by an Austrian friend, who assured everyone that after such a soup in the Alps, it is customary to sing before each glass.

Very old and famous recipe
Lard after boiling in onion skins looks like smoked.
It is best to take lard with meat layers (brisket) for this recipe, since such an easy boiling is the optimal processing for meat.

COMPOSITION:
1 ~ 1.5kg brisket or bacon, 1 small head of garlic

BRINE
1 liter of water, 0.5 cups of salt, 1 handful of onion husks (with 5 ~ 7 onions), if desired - 3 bay leaves, 15 black peppercorns
Put onion peels, salt, bay leaves, pepper in a saucepan and cover with water.
Bring to a boil, put lard so that it is covered with brine, and simmer for 10 minutes.

Remove the pan from the heat and leave the bacon in the brine for a day. (After the brine has cooled, put the pan in the refrigerator).
Remove the bacon from the brine and let it sit in a plate for ~ 15 minutes to drain the excess brine.
Press the garlic through a press and smear it with lard from all sides.

Put in the refrigerator for a day. Then transfer to the freezer.

We smoke fat ourselves

Because it's very easy! I'll tell you straight on the points and you yourself will understand that there are no difficulties.

1. We buy in the market a piece of bacon with layers of meat. Ask for a brisket, it turns out tastier, let there be ribs on the brisket, it's okay, you can make a funky roast or soup from them.

2. We buy in the store "Liquid Smoke", onions, garlic (practically nothing else is needed)

3. We bring the bacon home, wash it, cut it into pieces to enter the pan.

4. Prepare the brine. For a liter of water we take 6 tablespoons of salt, a handful of onion husks or one large onion directly with scales and 6 tablespoons of "Liquid Smoke"

5. Put pieces of bacon in the brine and cook for 30-40 minutes over moderate heat.

6. While the bacon is boiling, mix the red and black pepper, you can add paprika and press 2 large peeled heads of garlic there.

Ready lard remove from the brine, let cool for 5 minutes and rub with a mixture of peppers and garlic.

Wrap each grated piece in foil or polyethylene and put in the freezer.

You can try it in an hour, if you endure it, because the smells soar unimaginable, believe me.

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The price of salted and fresh lard has a huge difference, and it is many times higher than the cost of a pack of salt.

Yes, yes, because it is salt that is the main ingredient, and spices are already a matter of taste, and in any kitchen they will always be found.

Let's save and salt lard ourselves!

It's so simple and there are so many great recipes!

Salt lard at home - general principles

The taste and quality of salted lard directly depend on the product. It is best not to use fat that is too thick or too thin. But layers and pieces of meat are welcome! With them it turns out not only beautifully, but also amazingly tasty.

What methods of salting exist:

In brine;

Hot.

The fastest way is to cook bacon. And after an hour you can eat it, but it is often left to cool completely in the broth. Cold wet and dry salting takes 4-5 days on average. But the smaller and thinner the pieces, the faster.

Only coarse salt is good. You can use marine. Of the spices, pepper, caraway seeds, bay leaves are most often put in lard. And, of course, garlic. Finished bacon can be stored in the refrigerator or freezer, and so that it does not lose its taste and aroma, it must be sealed. Better one piece at a time, so that it is more convenient to use and get the right amount at once.

Recipe 1: How to dry salt lard at home

A simple way to salt lard at home. It does not require much time and even less attention. Before use, you only need to clean off the salt layer with a knife. Can be washed and dried.

Ingredients

About a kilogram of lard;

Black pepper;

1 kg of salt.

You can use any seasoning or special spice mix for pickling.

Preparation

1. Prepare lard. We clean the skin, rinse, wipe dry. Cut into equal pieces. The size does not matter, you can also salt in one layer. But it is more convenient to immediately cut into rectangles "at once".

2. Mix coarse salt with pepper and other spices, roll pieces of bacon on all sides, including sprinkle the skin.

3. At the bottom of the pan, pour a layer of salt with half a centimeter.

4. We spread the pieces of bacon, not very tightly to each other, leave small gaps. Sprinkle with spiced salt, you can add a couple of laurel leaves.

5. We spread the second soy bacon, pour the remaining salt on top, cover and keep warm for a day. Then we send it to the refrigerator for another 5 days. You can go to a good basement.

6. Finished bacon keeps well in a cold place. But you can hermetically pack and put in the freezer, thereby extending the shelf life several times.

Recipe 2: How to salt lard at home in brine (brine)

A quick and easy way that many housewives salt lard at home. It is advisable to take sea salt for the brine, but ordinary coarse grinding is also possible. Lard with layers is especially tasty for this recipe.

Ingredients

800 grams of water;

A kilogram of bacon;

1 glass of sea or common salt;

3 cloves of garlic;

2 laurel leaves;

Pepper peas, you can also other seasonings.

Preparation

1. Cut the washed and dried bacon into 4-5 cm pieces.

2. Dissolve the salt, mix vigorously. Grains should not remain. We throw in the spices, chopped chives.

3. Put pieces of bacon in a jar, fill with brine. We keep it in the refrigerator for a day and you can take the first sample. If the pieces are cut larger, you will have to wait longer.

Recipe 3: How to salt lard at home with garlic and pepper

Salt is salted at home in different ways, but most often the product is abundantly flavored with pepper and garlic, as they ideally emphasize its taste. In villages, crates and barrels are used for cooking, but we'll make it easier.

Ingredients

Black pepper.

Preparation

1. Cut the bacon into arbitrary pieces, first wash it and dry it with towels.

2. We clean the garlic. Any quantity. Cut the cloves lengthwise into four parts.

3. Make slits in the bacon with a knife and stuff with garlic.

4. Mix salt with black pepper and rub the pieces. We do not regret the salt.

5. Put the packed pieces into a bag and pour more salt on top, let it be more.

6. Now put the package in a bowl or saucepan, keep it warm for one day, and then another five in the refrigerator. That's all!

Recipe 4: How to salt lard at home with onion skins

The method of hot salting of bacon, which allows not only to quickly obtain the product, but also makes it very beautiful. And if you add liquid smoke, then you get a fairy tale in general. We take husks from onions.

Ingredients

Sala 1.5 kg;

Salt 7 tablespoons;

Water liter;

2 grains of husks;

Garlic and Pepper.

Preparation

1. Rinse the husk, put in a saucepan, add heat and put on the stove. Use an old saucepan as it will stain on the inside.

2. Cut lard into pieces with a side of 5 cm, the length can be made longer.

3. Throw the salt into the pan. And as soon as the broth boils for a minute, add pieces of bacon. You can pour in 3 tablespoons of liquid smoke. Cook for 15-20 minutes. The thicker it is, the longer it takes.

4. Remove from heat and leave for 12 hours.

5. Take out the pieces, rub with chopped garlic and pepper. You can use red, black, or a mixture.

6. Wrap each piece with cling film or foil and put it in the freezer. But you can eat right away, it's just that it lies perfectly in the cell for several months and does not lose its taste at all.

Recipe 5: How to salt lard at home with hot brine

According to this recipe, the brisket is very tasty, on which the a large number of meat layers. It takes about four days to cook, then the bacon is stored in the freezer.

Ingredients

0.8 kg of bacon;

7 tablespoons of salt;

Litere of water;

5 peppercorns;

2 carnations;

A little garlic.

To rub the pieces, you need pepper, garlic, you can take horseradish and any seasonings. We select at our discretion. But you can not rub anything at all.

Preparation

1. Cut lard into 3-4 pieces. We wash, dry.

2. Cook the brine with the spices listed in the recipe. You can add or remove something. We make it to our taste, but we don't change the amount of salt. Let the brine boil for two minutes.

3. Pour lard with boiling water, put a plate on top so that it does not float, and leave to cool completely at room temperature.

4. Then put it in the refrigerator for three days. To prevent the fragrance from spreading to other foods, you can cover or pull on cling film.

5. Take out the pieces, wipe the brine with paper napkins. You can simply dry it on the table by laying it out on paper.

6. Then rub with chopped garlic with spices, twist in foil and send for storage in the freezer.

Recipe 6: How to salt lard at home for smoking

Smoked bacon- it's insanely delicious. But before the procedure, it is very important to prepare the product correctly, namely to salt it.

Ingredients

1.5 kg of bacon;

200 grams of salt;

2 laurel leaves;

Ground pepper;

3 cloves of garlic;

1 tsp dry mustard.

Preparation

1. Count the garlic, cut into slices.

2. Rub the bacon with salt and pepper, put it in a container. Cover with garlic cloves, pour all the salt on top.

3. Throw in the bay leaf, add mustard.

4. Fill with boiling water. The water should slightly cover the bacon.

5. Leave to cool, then send it to the refrigerator for three days. Salted lard according to this recipe can not only be smoked, but also eaten salted.

Recipe 7: How to salt lard at home with sugar

it Belarusian recipe, on which you can pickle absolutely any fat. Delicious pieces are obtained with and without interlayers.

Ingredients

3 tablespoons of salt;

0.7 kg of bacon;

0.5 tablespoons of cumin seeds;

1 spoon of sugar;

0.5 tsp cardamom;

1 leaf of laurel;

Head of garlic

Pepper to taste.

Preparation

1. Pass the peeled cloves of garlic through a press.

2. We wash the pieces of bacon, cut into long, but not wide pieces. It is enough to leave a width of 2-3 centimeters.

3. Wipe the pieces with chopped garlic.

4. Combine all the spices together, add a bay leaf to the same place, which needs to be finely broken.

5. After the garlic, wipe the pieces with the cooked seasoning, put them in a glass container and put them in a cool place.

6. Turn the pieces to the other side daily. Just 4 times so that the blocks lie on each side and on the fifth day you can take a sample!

Do not be afraid to oversalt the bacon! This is a unique product that only takes in the amount of salt you need. And excess spices from the surface of the pieces can always be peeled off or washed off.

For dry salting, it is better not to use the peritoneum. It turns out to be tough, the snack will be difficult to chew. The peritoneum is better friends with pickles and cooking. For dry recipes, the sides of the mascara and the back are ideal.

It is better to rub the ready-made and intended for consumption lard with garlic. In the process of storage and even more freezing, the aroma is lost, and the taste becomes less pronounced.

To make the lard more tender, you can soak the pieces in water for 10-12 hours before salting. You can add a couple of tablespoons of sugar to the water, it will only taste better.

To cut the bacon beautifully, neatly and thinly, you need to hold it in the freezer. It will not completely harden and will easily give in to the knife.

The meat layers of the finished lard darken. If they remain pink, then you need to wait some more. If there is little salt on the pieces, then you can always fill up. But it is better to immediately make the brine concentrated.

Slavic culinary tradition cannot be imagined without lard. It can be used as a standalone snack or as a component of other dishes. For this, our ancestors several centuries ago learned to fry, boil, smoke and, of course, salt. Dry salted lard is one of the most popular types of bacon.

Slim, pink, young

If it is possible to describe the "correct" lard for dry salting (that is, without brine) in three words, then the adjectives "thin", "pink" and "young" are best suited. What does this mean? Let's start from the end: the younger the pig, the tastier the bacon turns out. It is the pig, since the cooks do not advise salting the product "from boars", otherwise the fat will turn out to be tough and not too tender. The color of the fat should be either pink or white. Grayish is considered completely unacceptable: this indicates the staleness of the product. The yellowness of the bacon indicates that the piece is very greasy, probably from somewhere on the belly. And for salting, it is best to take lard from the sides or back, with layers of meat. You should buy pieces about 3-4 cm thick, because thicker ones will take longer to reach the desired condition, and it is not a fact that they will be salted evenly. And the last nuance is the skin. Ideally, it should be thin and light.

4 recipes for dry salted lard

Whatever recipe you like, we immediately note that the addition of certain spices is a matter of taste. As for the amount of seasonings and salt, bacon has an amazing ability not to absorb more than necessary. So don't be afraid to overdo it with certain ingredients. For the rest, the technologies by which we salt lard at home in a dry way must be observed.

In the bank

The basic recipe involves salting lard in a jar.

Ingredients:

• 1 kg of fresh lard;
• 250 g of salt;
• 6-7 cloves of garlic;
• spices (according to your taste).

Preparation:

1. We wash the fat with running water.
2. Dry the piece thoroughly with a paper towel and cut into thin pieces.
3. Chop the garlic with a garlic, mix with spices.
4. Rub each block with this mixture.
5. Pour half of the salt into a clean and dry jar, put the bacon so that the pieces are not under the press, pour the remaining salt on top.
6. Close the container tightly with a lid and put it in the cold for 5-6 days. The finished pieces can be frozen by wrapping them in parchment - this way the bacon will keep its freshness longer.

For the fat the most suitable spices bay leaves, cloves and ground pepper are considered. And so that the product is evenly salted, it is better to take table salt, not sea salt.

In a saucepan

Dry salting of bacon with garlic and herbs is best done in a saucepan, so that the bacon has enough space for juicing.

Ingredients:

• 1 kg of fresh lard;
• 300 g coarsely ground salt;
• 6-7 cloves of garlic;
• 1 bunch of greens (dill, cilantro, parsley);
• spices (lavrushka, cloves, ground black pepper).

Preparation:

1. We wash a piece of bacon, dry it and cut into small slices.
2. Finely chop the herbs, mix with salt.
3. Cut the garlic into thin slices.
4. We make cuts in the bacon and fill them with garlic.
5. Grind the spices in a mortar.
6. Rub the pieces with salted herbs and spices.
7. Pour a couple of tablespoons of salt on the bottom of the enamel pan, spread the bacon, shifting it with garlic.
8. Pour 2-3 tbsp on top. l. salt, close the blank with a lid and send it to the refrigerator for 7 days. We store the finished bacon in the freezer.

In parchment

Another way to dry salted bacon allows not only to save space in the refrigerator, but also to keep the product fresh for up to 2 months.

Ingredients:

• 1 kg of fresh lard;
• 50 ml of filtered water at room temperature;
• 350 g coarse salt.

Preparation:

1. We prepare lard, that is, we wash, dry and cut into cubes.
2. Mix 2/3 of the amount of salt with water to a slurry consistency.
3. Rub the bacon with the mixture.
4. Sprinkle a sheet of parchment with salt, spread the bacon and wrap it. For greater practicality, you can wrap this bundle with cling film.
5. We send the snack to the refrigerator for 2-3 weeks. Lard should be stored in the same paper in which it was salted.

In the package

If you really wanted to add lard to borscht or eat an appetizing sandwich with a glass or two, then the question of how much to salt lard in a dry way for express cooking takes on special relevance. Especially for such situations, a recipe was invented that allows you to salt lard in literally 5-6 hours.

Ingredients:

• 500 g fresh lard;
• 4-5 cloves of garlic;
• 300 g of salt;
• ground pepper (according to your taste).

Preparation:

1. We wash the fat, wipe it dry and cut it into pieces about 2-3 cm thick.
2. Pass the garlic through the garlic and mix with salt and pepper.
3. We rub the bacon with the mixture, put it on a film or in a bag, wrap it and leave it in the refrigerator for several hours. We try and eat with pleasure.