Fragrant homemade lard, who can refuse such a temptation? A slice of tender bacon with a crust of black bread and garlic is the perfect snack.

Salting lard at home is quite simple and each housewife has her own recipe, proven by generations. But there are only 3 ways of home salting of bacon:

dry salting, pickling in brine (without cooking) and boiled-salted bacon, and everything else is just their variants.

All recipes are worthy of attention. The lard turns out to be tender, aromatic and very tasty! It just melts in your mouth!

Secrets of salting lard

1. The main thing is the choice of the right fat: first of all, it should be fresh, without the characteristic smell of a boar (this smell cannot be masked by any spices), the smell should be subtle, sweet-milky,
2. The fat should be milky white (without yellow tints), it can be slightly pinkish, properly singed (preferably with straw).
3. For dry salting, you need to take pieces of bacon - side layers from the back, for hot salting - peritoneum
4. The size of the pieces of lard for salting affects the cooking time, take pieces of 100-150 grams, large pieces will remain fresh.
5. Lard takes as much salt as needed.
6. Salted lard is cut thinner and easier if fresh from the refrigerator.

Salt lard dry with garlic and pepper

For dry salting, it is better to take lard from the side layers or from the back. The lard turns out to be very tasty and tender.

Products:

• 600 g lard
• 4 table. tablespoons of salt
• 8 cloves of garlic
• 1 tea a spoonful of a mixture of ground peppers
• 1 tea a spoonful of coriander
• 1 tea a spoonful of ground black pepper

Preparation:

This recipe for salting lard is very simple, without cooking, you just need to grate lard with spices.

We take a piece of bacon - it can be bacon with or without a meat layer. Cut large pieces of bacon into 150 grams.

Cooking a mixture of spices:

Peel the garlic and pass through a crusher into a cup.

Pour spices there - coriander, black ground pepper and a mixture of peppers.

Stir everything.

Rub a piece of bacon with this mixture of spices on all sides. Now you need to wrap it with cling film or foil, you can just put it in a clean plastic bag. Keep at room temperature for 5-6 hours to soak, and refrigerate for 2 days.

After 2 days, the bacon will be ready, you can eat it.

Cut into pieces and with black bread ... um ... yummy!

Salted lard in such a dry way can be stored in the refrigerator for about a month, then the taste is not the same.

Salting lard in brine without cooking (step by step photo recipe)

This recipe for salting without boiling bacon, But the brine must be boiled, and then we salt the bacon in it.

Products:

• 1.2 kg lard from the back
• 1 liter of water
• 4 tbsp. heaping spoons of rock salt
• 1 table. a spoonful of dill seeds
• 10-15 pcs. black peppercorns
• 4-5 pcs. bay leaves
• 5 pieces. allspice
• Spices
• Garlic

Preparation:

First, let's prepare the brine:

Pour 1 liter of water into a saucepan and add so much

And spices.

Boil the brine, let it boil for 2-3 minutes and turn it off

Let it cool down.

While the brine is cooling, you need to prepare the bacon.

Cut the garlic into cubes,

Cut the bacon into small pieces 5 X 5 cm and stuff it with chopped garlic on all sides.

Pour lard with cold brine along with seasonings.

The brine should completely cover it.

Cover the pan with a lid and put the pan with bacon in the refrigerator for 3-4 days.

After 3-4 days the fat is ready. You need to remove it from the brine, dry it and store it in the refrigerator.

Be sure to cut into thin slices and with black Borodino bread, amazingly delicious!

Bon Appetit!

Lard in onion skins in a slow cooker, preparation for the winter

For this recipe, it is good to take the podcherevok - lard with layers of meat or brisket. It is very simple to prepare, you can store it in the freezer for up to 1 year, although it is unlikely that it will live so long with you, it is very tasty!

You can cook it both in a multicooker and in a regular saucepan on the stove.

Products:

• 1.5 kg lard
• 150 g salt (grind No. 1)
• 1.2 l of water
• Pepper (pepper mix), bay leaf, garlic
• Onion peel

Preparation:

Wash the fat in cold water.

Wash the onion husks in warm (but not hot!) Water.

Put half of the onion husk on the bottom of the multicooker

Put pieces of bacon on top, pour spices on it

Fall asleep with salt

Put onion peel on top with a thick layer and fill it with water.

There should be enough water, if not enough, add another 100 ml.

We put the bowl with bacon and onion skins in a slow cooker. We close the lid, turn on the "Cooking" mode, wait for the water to boil. After the water boils, cook for 20 minutes.

Then turn off the multicooker. DO NOT OPEN THE COVER until it has cooled down completely!

When everything cools down, take out the multi-cooked bowl, cover with a lid and refrigerate for 1-2 days. During this time, everything will be infused.

After a day or two, we take out the bacon from the brine, discard the onion husk, clean the fat from it, dry it with paper towels and rub it with spices.

Spices of your choice. Here is one of the options: a mixture of peppers (ground) - you can grind it yourself at home, you can buy a ready-made one. Ground lavrushka and a lot of garlic. You can just rub it with garlic.

Garlic must be passed through a crusher.

Sprinkle bacon on all sides with a mixture of peppers, bay leaf powder. If you like spicy bacon, sprinkle it with hot chili at this stage.

Rub in the garlic gruel from all sides.

Wrap the lard, grated with spices, in parchment or foil (which you have at hand).

We put it in a plastic bag and send it to the freezer overnight.

In the morning we take the bacon out of the freezer, let it sit at room temperature for 10-15 minutes and cut into thin slices.

That's it, the fat in the onion peel is ready! Serve it with borscht, make delicious sandwiches with it, or just as a snack. Unforgettable delicious!

This bacon can be prepared more and stored all winter in the freezer and you will always have a great snack for the arrival of unexpected guests!

Salting lard with garlic and salt (cold method)

Products:

• Pork fat
• Garlic - 1 large head

Preparation

It is advisable to take lard with layers of meat; it must be cleaned, scraped with a knife from all sides.

Cut into pieces approximately 5 by 5 cm long. You can cut into 10 cm pieces and cut in half to the skin.

Stuff each piece of bacon with garlic, making cuts and inserting slices of garlic into them

Rub each piece generously with salt. Lard will take as much salt as needed

In them, a container in which the bacon will be salted, pour a little salt. Put pieces of bacon into it tightly and cover with salt on top

Close the lid and refrigerate for 5-7 days.

After a week, we take out the lard, cleanse it of salt. If lard is with a meat layer, then the meat will definitely give juice

We put all the pieces in a plastic bag and put them in the freezer for a day.

Now you can eat it. Take out piece by piece, cut and serve. Such lard is perfectly stored in the freezer.

Bon Appetit!

Boiled-salted lard in a package (video recipe)

The easiest recipe for salting lard with salt - classic

This recipe for salting lard is the simplest. Of course, spices give the bacon a unique taste and aroma. But if you do not like spices or you do not have them at hand, then the practical one can simply salt the lard with salt.

Products:

• Pork fat (from the back)

Cooking.

Scrape the bacon, cut off the meat, and it is better to take the bacon without meat layers. Because lard and meat have different densities and with such a dry method of salting, the meat will always be salted.

Cut the bacon into 10-15 cm pieces. Rub generously with salt - as much as it takes.

Pour a small layer of salt on the bottom of the container

Put pieces of bacon, grated salt on it. Sprinkle more salt on top. Close the lid and send to a cold place - cellar or refrigerator for 7 days.

After a week, take out the bacon, clean it well with a knife from the salt. In principle, the bacon is already ready, you just need to cool it in the freezer for 8-12 hours.

But if you rub it with garlic before doing it, it will be even more fragrant.

Finely chop the garlic or pass through a press and rub generously with lard on all sides.

Put pieces of bacon in a bag and send to the freezer.

Chilled bacon tastes better and cuts better.

In the morning we take out a piece and cut into thin slices of lard with garlic ... yes into bread. Delight!

Salt lard in a jar in a marinade (video recipe)

More meat recipes:

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Ah, my good ones! I have prepared a simply wonderful selection in which I will tell you how to salt lard at home so that it turns out delicious and appetizing. I propose to study 5 gorgeous step-by-step recipes with photos, thanks to which you will salt the bacon the way you need it. I salted at different times, in the end I decided to put everything together. Successful salting depends on many factors. Primarily from the raw bacon to be used. The second key factor is the chosen cooking recipe. Whatever the cooking process, the main thing is to follow the sequence of stages, and then everything will work out.

The choice of salting lard, which can be salted

The lard for salting should be:

The taste of lard depends on the preparation method. The bacon turns out to be very tasty using any recipe. It is very difficult to spoil the taste of a product.

Spiced bacon in hot brine

Salce in spices is popular with everyone. It is ideally combined with borscht, is an excellent addition to dinner and festive feasts.

For cooking you will need:

• 2 kilograms of raw bacon;
• 3 liters of cold water;
• 2 heads of garlic;
• ground red pepper - 2 teaspoons;
• 500 grams of edible salt (not iodized).

Cooking process:

Put 2 liters of water on the stove, heat it up a little, add salt, stir. Bring the resulting mixture to a boil and turn off.

Take the bacon you bought and cut it into rectangular or square pieces. Place the bacon in a saucepan.

Pour raw bacon with the resulting brine so that the water completely covers it.

Place on the stove. After the water boils, boil the bacon for 20 minutes. Leave to cool. Put half the finished product in the refrigerator for 24 hours.

After the time has elapsed, pull the bacon out of the water, let it drain, and additionally dry it with kitchen napkins or a towel. Make a garlic-pepper mixture. Peel two heads of garlic, wash and push through the garlic. Mix the resulting gruel with pepper.

Dip each lard in spices and wrap in plastic wrap or foil. Put it in the freezer. Eat a few days after storage.

Take it out of the freezer one hour before use to thaw it a little. Enjoy!

Boiled bacon in onion skins

A feature of the recipe is the unusual composition of the brine.

For cooking you will need:

• 1 kilogram of abdominal fat;
• chopped black pepper - 1 tsp;
• garlic - 2 heads;
• bay leaf - 4 pcs.;
• 2 liters of water;
• 250 grams of salt;
• two glasses of onion skins;
• peppercorns - 6-8 pieces.

Cooking process:

Pour in 2 liters of water and place on the stove. Wait for the water to boil. Pour salt, peppercorns, onion husks and bay leaf into the bubbling liquid. While stirring the brine, boil it for 5-7 minutes. It is very simple to determine its readiness. It should turn to a deep brown color.

Leave the prepared brine for a couple of minutes, and work on the lard yourself. Cut the undercap into pieces. The mass of one should not exceed half a kilogram so that it is well saturated with salt. Place the cut bacon in the boiling brine. After boiling, boil it for 10-15 minutes. Onion skins will give a pleasant smell and color. In appearance, the bacon is indistinguishable from the one bought in the store. Leave to infuse for a day.

Remove the bacon from the pan and let the brine drain completely. Prepare the spices to coat the bacon. Peel the garlic cloves, wash and pass through the garlic. Pour ground black pepper and broken bay leaf into the spicy gruel, mix the ingredients evenly. Spread the lard on all sides with the resulting mixture of spices. After that, wrap it in cling film or foil.

Store in refrigerator or freezer.

You can eat in a few days.

Lard in a jar in brine

Lard in brine always turns out delicious, even if you have no experience in salting it. One of the simpler recipes is to make a canned snack.

You will need to take:

• a kilogram of raw bacon 5-10 centimeters thick (preferably with a meat layer);
• edible salt - 150 grams;
• half a liter of water;
• several leaves of bay leaves;
• 3-4 cloves of garlic;
• half a teaspoon of coriander.

Cooking process:

Pour the indicated amount of water into a saucepan, place on the stove. As soon as the water boils, add the coriander and salt, stir until completely dissolved and you can turn it off. Set aside the liquid to cool.

Cut the bacon into oblong pieces so that they fit easily into the neck of the jar. Fill the jar with bacon, shifting the chopped garlic chunks over.

Pour the brine into the container so that it completely covers the bacon. For a more pleasant taste, add a little sugar, half a teaspoon will be enough for this amount of product.

Close the jar with a nylon lid and refrigerate.

Ready-made bacon can be consumed in two days.

Dry salting method

You can't imagine an easier way for salting. It is also the most common among housewives. To get a liter jar of goodies you will need:

• a pound (maybe a little more) bacon with meat;
• half a glass of table salt in its pure form, without any impurities;
• a tablespoon of ground red and black pepper;
• a teaspoon of paprika;
• a couple of bay leaves;
• half a teaspoon of coriander;
• two heads of garlic.

Cooking process:

Combine the paprika, salt, pepper, coriander in a separate bowl.

Peel the garlic and cut into slices. Cut the bacon and make small cuts, put the garlic in them. Next, roll the slices on all sides in a bowl of spices.

Place the seasoned snack slices in one-liter jars, sprinkling with the remaining mixture with salt and spices. Close tightly with a lid, you can roll it up under the iron.

Take the prepared product to a cool place to soak in spices. Both a refrigerator and a cellar will do. The rolled up snack will be stored for 6-12 months.

You can then wrap the pieces in parchment, a bag and put them in the freezer.

Salted pork belly

The taste of pork belly will not leave indifferent anyone who tastes it at least once. Prepare the following ingredients before cooking:

• a kilogram of pork brisket;
• 7 large spoons with a slide of table salt;
• Garlic 4 cloves;
• 3 teaspoons of paprika;
• not a full dessert spoon of ground nutmeg;
• half a dessert spoon of sugar;
• half a dessert spoon of coriander;
• a teaspoon of a mixture of black and red pepper;
• chopped dried dill (a couple of tablespoons).

Cooking process:

Rinse the purchased brisket and let it dry completely. Cut into two or four pieces, making small cuts at the top.

Peel the garlic cloves and cut into strips. Place them in the cuts on the bacon. Place the bacon in a deep saucepan and sprinkle generously with salt.

Put a plate on top of it and put oppression. Leave alone for 24 hours.

The next day, mix all the other spices into a single mixture.

Remove the brisket from the pan, shake it off the salt as thoroughly as possible. Put on rubber gloves, take the spice mixture and rub generously on all sides of the bacon.

Wrap the brisket in parchment paper and then in plastic wrap. Place the resulting packages in a refrigerator for a couple of days.

To make it easier to chop, put it in the freezer for 2 hours before use.

Whatever recipe for salting lard you choose, the output will be an amazingly tasty appetizer.

Today we will deal with a seemingly common issue. I propose to salt the bacon, so much so that everything works out with a bang. So that it turns out to be unusually tasty, and of course, it is not less important that it is soft. To do this, you need to know some of the nuances and tricks that will easily give you the desired effect. Do you think that it is impossible to do this at home? You're wrong.

We will figure it out and experiment, because there are many recipes, and each will suit one of his own. For example, I like the dry ambassador, but my mom in the brine. Dad generally prefers to eat lard with a certain smoked aroma, which can be obtained by cooking in onion skins.

How do you usually perform salting? Write your comments below the article.

I would like to note right away that it is better to take fat from the abdominal cavity or back, and so that there are meat layers. And of course, if it is grown by farmers or a grandmother in the village, that is, your own homemade, you will not find a tastier option for pickling. Because it will be free of chemical additives and other nonsense and preservatives. And the skin will be soft and tender, and still very thin, which will undoubtedly please.

How to salt lard in brine in a jar? The most delicious recipe

The secret of this method of salting is that the bacon in the jar is soaked with its own brine and turns out to be almost transparent when you cut it onto the table. I want you to appreciate such a find, if you have never tried this, then I recommend trying it.

After all, no one will ever refuse such an appetizer, especially in winter it is well eaten with rich borscht or any other soup. In addition, later the salts can be finely chopped and sent to the pan, and the already fried cracklings can be added to the filling to the dumplings or dumplings.

We need:

• bacon - 0.5 kg
• water - 0.5 l
• salt - 50 g
• garlic - 2 cloves
• peppercorns - 5 pcs.
• bay leaf - 2 pcs.
• spices

Stages:

1. Take the desired large piece and divide it into equal parts with a knife, the pieces should be about 5.5 cm long. Next, you need to rinse each one under running water, wipe it with paper towels and put it not too tightly in a jar.

2. Now make the brine according to the plan. It is he who will give the lard the desired flavor. Add salt and all the spices that you like to the water, for example, black peas, ground pepper, lavrushka, etc. Boil the mixture. And then add the garlic grated on a fine grater into it, stir and let stand for 5 minutes.

3. Fill the jar with the resulting delicacy with such a obtained and aromatic liquid.

Important! Pour it all the way to the top so that all the pieces are under the brine.

Close the jar with a plastic lid and leave in a cool place for 3 days. You can put the glass container in the refrigerator.

4. Thus, this method of quick preparation, after 3 days you can already enjoy this snack. Take the plastics out of the jar, let the brine drain and eat to your health! Bon Appetit!

Lard recipe to make it tasty and soft. Hot way

For this salting, you need a lard with meat layers, this is ideal. They will make the dish even more sophisticated and tender. It will melt in your mouth and drive crazy all those who taste it.

According to this technology, lard should be sent to the freezer on the fifth day, and there it can be stored for a whole year.

By the way, you will see paprika in the composition, do not be alarmed, if you wish, you can not add it. But, it is she who gives the zest. Some sources say that this recipe is similar to the preparation of bacon in Hungarian.

We need:

• lard with a layer - 0.750 kg

• coarse salt - 6-7 tbsp
• water - 1.5 l
• lavrushka leaf - 3-4 pcs.
• cloves - 4 pcs.
• allspice peas - 9 pcs.
• garlic - head or 9 cloves

• a mixture of ground peppers - 1.5 tsp
• table salt - 3.5 tablespoons
• paprika - 1.5 tsp
• garlic - 7 cloves

Stages:

1. Prepare a piece of meat with lard for work. Cut it in half, or into three or four pieces.

2. Now make a marinade, boil water and add bay leaves, peppercorns and cloves to it. The garlic must be peeled and cut into thin slices. Throw it here. After that, salt and stir, cook for a couple of minutes.

3. Pour pieces of bacon with hot boiling marinade, so that they drown straight, use a deep saucepan or metal bucket.

4. The next step is to make the load. Place the saucer in, it will not let the pieces rise and wind. As soon as the container with the contents has cooled to room temperature, move it to the refrigerator for 3-4 days.

Many people like such a wet ambassador more than a dry one. Then decide for yourself, read and choose the recipe you need.

5. And already it turns out in 72 hours you can easily take a sample. But, and it is better to wait another 1 day, because then all the fun begins. Blot the bacon on a napkin.

6. And then in the desired spices and chives, cut into pieces, dip all the cubes of bacon. Don't forget about salt and ground pepper with paprika. And do not be afraid this clever product will not take too much.

7. Rub in, do a light massage with lard, so that all edges are rubbed. How to cope with such work proceed to the next step.

8. Take new cling film and wrap the treats in it. Put them in this form in the refrigerator and after one day, please, eat to your health. Call your household, help yourself. Bon Appetit!

Store in the freezer afterwards and, if possible, serve by cutting the bacon into small slices with black rye bread. Good luck!

Homemade salted lard with garlic

Wow, you fluff, incredibly tasty and so soft in taste lard, which is made for sandwiches, or just like that. Of course, it is not hot smoked, but such a homemade delicacy will appeal to any man. Yes, and women will not refuse such a thing.

The pickling option is also quick, but not so instant, that is, not in 5 minutes, but you have to tinker a little and wait. Aha ha, just 15 minutes. Well, it's not really cool!

We need:

• fresh not dried pork lard - 1 kg
• garlic - 1 head
• bay leaf - 6 pcs.
• ground black pepper - 1.5 tbsp
• table salt - 2.5 tablespoons

Stages:

1. Prepare all bulk ingredients for work, put them on a cup. It is recommended to pass the garlic through a press, and chop the lavrushka into small pieces. Stir for an interesting consistency.

2. Chop the bacon with meat into square pieces of the same size, but do not cut the skin to the end. Rinse them under water and pat dry with a paper towel. Once the pieces are dry, use the prepared spice mixture.

3. Rub it and distribute it evenly around the entire perimeter. Such rubbing is very important, the final result depends on it.

4. Now wrap the resulting blank in a bag or sachet. And that's all, put it in the refrigerator, and after 3-4 hours, try it for health.

5. Cut into small pieces, mmm ... lick your fingers! Well, it turned out very tasty! It took 15 minutes to work, and by the evening the salted lard with garlic and spices is waiting to be sampled.

Salo Pyatiminutka - quick salting

Well, we got to another wonderful option, which is truly great too. The pork brisket is to be cut, and then place in a boiling brine and cook for 5 minutes. In general, I will not torment, see everything for yourself, all the secrets and tricks are shown, you will be shocked by what you see. Happy viewing!

Cooking lard in onion skins

The output is lard, like smoked from a smokehouse, thanks to just two special ingredients - onion skins and prunes. It’s hard to believe, but I didn’t find any significant differences. Although they are available, the bacon is obtained environmentally friendly and safe for health. I think everything is better than buying in a store and there is no one knows what.

In general, a handful of onion peel does its job, having tried it once, you will create this culinary masterpiece in the kitchen again and again. After all, such lard does not contain any impurities and preservatives, everything is only the freshest and most natural.

And how delicious it looks that the drooling is already running. Om-Nom-nom))). Every piece is concealed in your mouth, friends and you try it!

We need:

• lard, preferably with meat - 1 kg
• bay leaf - 2 pcs.
• garlic - 7 cloves
• prunes - 7 pcs.
• onion skins - 3 good handfuls
• salt - 0.2 kg
• sugar - 2 tablespoons
• ground black pepper - 2-3 tbsp
• paprika or dry adjika - 1 tablespoon optional
• drinking water - 1 l

Stages:

1. Take a stainless saucepan and place the onion skins in it. Stir, drain the solution, this way all the dirt will come off. Now refill the husk with 1 liter of water. Add salt, sugar and ground pepper. Once the mixture boils, add the prunes and bay leaves. Boil for 1 minute.

2. Then place the prepared, not too large pieces of 7 cm by 7 cm in the hot marinade. Reduce heat to low and cook for 25 minutes. Then close the lid and leave on the table to cool to room temperature. As this happens, place the pot with the contents in the refrigerator.

The next day, at least 12 hours should pass, remove the bacon from the pan on paper napkins.

3. Now it remains to apply the spice mixture, crush the garlic in a garlic crusher and mix the gruel with pepper. Dip the slices into the mixture and sprinkle with paprika or adjika as desired. Wrap in plastic wrap and place in a cool place for 3-4 hours.

Hurray, time is up! Can be served at the table. This delicacy will be an excellent addition to the first and second courses. Enjoy the trouble!

4. In the refrigerator, such a creation is stored for up to two weeks, and if you do not want to, you can send it to the freezer, and there it will be nothing, it will stay until next year. But, I doubt it, as soon as you bite off a slice, it will disappear immediately). And again bungle another portion.

Recipe for cooking lard through a meat grinder with garlic and pepper

Cool option, my husband tells me that he is for the lazy. And even if so, then such a snack can then be smeared on a loaf and used instead of sandwiches. So, we are dictated by a classic recipe, and I want to demonstrate a slightly different and more interesting one. Make a cold sausage dish.

Wow, such an appetizing miracle will also be spicy, which is twice as pleasant. If you do not like spicy delicacies, then use less red pepper.

We need:

• lard - 0.5 kg
• garlic - 3 cloves
• ground pepper and black red - 0.5 tsp each
• fresh greens - a bunch
• salt at discretion

Stages:

1. Prepare the electrical appliance for work, and then cut off the coarse skin from a piece of bacon, and pass the pulp through a meat grinder. Use the nozzle with large holes, it will not work with small holes.

Add salt and ground peppers to a bowl with the contents. Stir.

2. Chop the washed herbs with a kitchen knife and pass the required amount of garlic through a press. Stir.

4. Place the resulting mass in a bag, shape the sausage with your hands (store in the refrigerator). And after 3-4 hours, cut off a piece, put it on bread and gobble it up with green or onions for a sweet soul.

Boiled bacon in a bag - a very tasty recipe

Another grandiose masterpiece that many are looking for, but cannot find in any way. Keep your proven recipe and help yourself.

If you plunge into history, it turns out that this is an old Russian version, which everyone has forgotten about, and now they are filling this gap. And more and more often housewives use it. After all, everyone loves bacon with lightly salted cucumbers, and even with vodka.

We need:

• pork lard, raw, not boiled - 1 kg
• ground black pepper - 0.5 tsp
• coarse salt - 2.5 tbsp

Stages:

1. Add ground pepper to salt and mix. Then chop the bacon into equal small plastics together with the skin. The product must be dry but clean.

2. Rub all sides of the lard with a mixture of salt and pepper, place in a bag or bag. In the process of salting, liquid will begin to stand out, do not be alarmed, it should be so. But here you have to take not a single bag, but pack it in two, as if one in one.

This dry curing method is the simplest and possibly the best. You will definitely like it, and you will often cook for it.

3. Tie the bag with a weak knot.

On a note. Leave the dish as it is on the table at room temperature for about 6 hours. Then transfer to a cool place and wait three days.

4. After the required time has elapsed, shake off the salt and pepper, remove with a knife, cut into thin small pieces. And voila, eat for everyone's delight. Indeed, in frost and cold, such an appetizer goes into years with a hot soup, especially if it is Ukrainian. A couple of onion feathers will also come in handy. Wow! Good luck!

Salt lard dry at home delicious

This option assumes that all products are taken exclusively by eye, if you do not trust him, then refer to the previous salting method. Because it looks like this one. In the description, I prescribed the proportions of the ingredients, they do not have significant differences in each recipe.

We need:

• lard, bacon - 2 kg
• salt - 4-5 tbsp and plus how much it will take
• ground red pepper - 1 tsp and allspice peas - 10 pcs.
• garlic - 12-15 cloves

Stages:

1. Start cooking by cutting bacon. Chop it into pieces that are 5 cm by 5 cm thick.

2. Peel the garlic and start to act, spin it in a blender bowl or use a garlic press. Place this gruel in a cup. And crush the peppercorns in a mortar.

3. Then combine all the products together, this is garlic, and two types of pepper with salt. Stir.

4. Now take a bowl or saucepan and line the bottom with a fragrant garlic pot. Spread pieces of bacon with it and put it here. Then fill the rest of the space with coarse salt.

5. Cover the saucepan and leave in the refrigerator to stand for 10 days. Before you use this appetizer, shake everything unnecessary from the pieces, cut into thin plastics and eat to your health! Bon Appetit!

That's all, my dear friends. I hope that you were completely delighted with these recipes and learned how to salt lard to the delight of everyone. Now you are not afraid of any stress, because it gives such an influx of strength and renews brain tissue. This product has a whole bunch of healing properties, I will not write about them, some other time.

Lard is a healthy product that contains a high level of vitamins, micro- and macroelements. If it is regularly consumed in moderation, about 30 grams per day, then you can greatly improve your health. But properties are properties, but how can you make it tasty, so that it is soft and tender.

What is the secret of this salting? If you do not know how to salt it, or after salting it turns out to be not as soft as you would like, then you should use the following recipes. If you do everything according to the recipe, you will end up with an excellent appetizer for any main course.

How to cook pilaf in a slow cooker with pork
, read in the publication of our site.

How much and how to cook green lentils can be found in this article.

From here you will learn various recipes for making potato pancakes.

Choosing lard for salting

Before you start salting, you need to choose the right lard. When choosing, you need to pay attention to the important properties that a quality product should have:

In search of the best recipe: how to salt delicious bacon so that it melts in your mouth

Classic salting recipe

What will be needed:

Cooking time - 3 days.

Calorie content in 100 grams is 850 kcal.

Let's start preparing salted lard:

How tasty to salt lard in brine

• 800 grams of lard;
• Salt - 1 glass;
• Water - 1000 ml;
• A little black allspice as you wish;
• A couple of leaves of lavrushka;
• Garlic - 5-6 teeth.

The cooking period is 3 days.

Calorie content per 100 grams - 780 kcal.

How to properly salt lard in brine so that it melts in your mouth later:

Salting in a jar

What ingredients are required:

• Lard - 800 grams;
• Table salt - 500 grams;
• Bay leaves - 5-6 pieces.

The cooking period is 3 days.

How many calories are in 100 grams - 820 kcal.

How to salt lard in a jar:

Quick way

What ingredients will be needed:

• A kilogram of bacon;
• 400 grams of salt;
• Garlic - 5-6 cloves;
• A little ground black pepper.

The cooking period is 1 hour 20 minutes.

How many calories are in 100 grams - 780 kcal.

How to pickle lard according to a recipe in a hurry:

Salting in onion skins

What will be needed for salting:

What is needed for coating:

• 5-6 garlic slices;
• A little paprika;
• A bit of seasoning is a mixture of peppers.

Cooking time is 3 days and 12 hours.

How many calories are in 100 grams - 880 kcal.

Let's start preparing delicious salted lard:

Secrets of cooking salted lard

• Be sure to use garlic for pickling, it will give additional aroma and improve the taste;
• If you need more lard, rub it with red and black pepper;
• Finished bacon must be frozen.

The delicious salted bacon that melts in your mouth will leave few people indifferent. Especially if it is tender, soft and simply awesome. Not everyone can cook it deliciously, but if you use these recipes, you can be sure that it will turn out just like that. Therefore, you should not delay with this matter, it is better to salt the lard as quickly as possible!

The next plot is a video recipe for making delicious lard at home.

Lard is not only a very tasty product, but also healthy. At one time, its usefulness was in doubt, the fat was in disgrace: he was accused of all sins, that, they say, and because of it, cholesterol rises, and excess weight appears, and the stomach hurts. But then this delicious product was rehabilitated, scientists found out that lard is unique, thanks to a number of valuable fats it contains, arachidonic acid - the most important participant in the metabolic process in the body, vitamins A, E, D and carotene. Of course, they should not be abused, and everything is fine in moderation. But it is quite possible to indulge yourself with a couple of slices of delicious bacon a day.

The taste of lard depends on many factors. The age of the bacon, the quality and, of course, the salting. There are dozens of recipes for salting lard, they are all varied, unusually tasty and aromatic. Store lard does not match the taste of homemade lard, the latter will always be better. There is nothing difficult in salting lard, the main thing is to clearly follow the recipe. If you want to salt lard at home, then these recipes and tips are for you.

Before salting, you need to get lard, which you will salt. You need to choose it carefully, even the most successful salting will not save bad fat.

How to choose lard for salting

• Choose fat that is not very high, the thicker the fat, the older and harder it is, the optimal size is from 3 to 6 cm.
• Buying fat should be white, not yellow. White lard is fresh lard. Alternatively, a pale pink color.
• Choose "beautiful" fat. If you want with a layer - see that in the end the bacon looks good in section.
• The skin should be thin, yellow-orange or pinkish in color, without bristles.
• Fresh bacon does not have a specific smell, and a knife also easily enters into it.

The lard at home must be washed under cold running water, dried thoroughly, and only after that salting can begin. If you still get wide lard, then it must be cut into thinner layers, otherwise it will not cook as it should.

Salted bacon recipes

Classic recipe: dry method

• Before salting, you need to prepare the bacon - cut it into pieces 10-15 cm long and 4-6 cm thick.
• Next, you will need dry spices, for salting lard, you can use any usual seasonings: black pepper, red pepper, suneli hops, garlic, dry dill, bay leaf, marjoram, cardamom, caraway seeds and many others.
• Lard is rubbed with salt, and on top with spices, quite densely.
• The dishes in which the lard will be salted are also smeared with spices.
• Then the bacon is covered with a lid and put into the refrigerator for 3-4 days.
• When the time is up, take a sample. If the bacon turns out to be tasty, then remove the remaining salt and spices with a knife and paper. If the bacon is still missing something, the taste is not rich enough, leave it to ripen further.

A simple recipe

Even a child can salt lard in this way. This recipe is more suitable for salting pure white lard without a layer for a long time, but lard with a layer will turn out delicious. To do this, the fat is rubbed abundantly with salt, placed in a jar or container and sent to the refrigerator.

New Year's video recipe:

The bacon will be ready within 3-4 days. The piece will just need to be cleaned and wiped off the salt. Such lard will appeal to those who appreciate the pure taste of the product.

How to salt lard in brine

This recipe is similar to the first one, but there is a significant difference, in this case the lard is not salted dry, but in brine.

• Layers of bacon are sprinkled with your favorite spices, black pepper and bay leaves are a must.
• A liter or a little more water (depending on the amount of bacon and the volume of the dishes where it will be salted) must be brought to a boil, dissolve a glass of salt in it.
• Lard is poured with hot brine, when it cools down - put into the refrigerator.
• Salting lasts 3-4 days, after the lard is considered ready.
• Lard can be removed from the brine or stored directly in it.

Salted boiled bacon

• Pour cold clean water into a small saucepan.
• Onions are peeled from the husk, which is then put into the pan, later it will give the lard a beautiful golden color. The husk does not affect the taste of the lard, so you can experiment and give the lard either a light yellow tint or a deep orange color.
• Water with onion peel is brought to a boil, salted and fresh bacon is sent there. There should be enough salt, the lard is difficult to oversalt, it usually takes as much salt as it needs.
• Do not forget to cut a bay leaf.
• When the bacon is boiled, it should be completely covered with water. 10-15 minutes of boiling is quite enough, after that the lard can be taken out and cooled.
• Cold lard is greased with black pepper and it is ready to eat. Boiled bacon is very gentle and suitable for all teeth.

Salo in brine

Tuzluk is a strong saline solution. It prepares like this:

• Small portions of salt are added to the prepared water and mixed.
• When the salt stops dissolving as well as before and begins to settle to the bottom, despite stirring, the brine is ready. It should be tough and tough.

• The bacon is cut into small pieces and tightly packed into a glass jar. When laying it, it must be shifted with garlic, bay leaves, black peppercorns.
• Fat is poured with cold brine so that the solution protrudes 1-2 centimeters.
• The jar is closed with a lid and left in a dark place at room temperature for a week.
• Such lard can be stored for a very long time in the refrigerator without loss of taste or spoilage.

Salt lard in 1 day: express method

It so happens that you want fat to shiver. Where can we wait a whole week in that case? Here even three days will seem like an eternity. Lard can be salted in one day, it turns out very tasty.

• To do this, the bacon is immediately cut into thin slices - portioned or sandwich.
• Salt, black pepper, garlic, bay leaf, allspice are poured into the jar.
• Pieces of bacon are placed, the jar is tightly closed and shaken vigorously.
• It is necessary to leave the salted lard outside the refrigerator, at room temperature.
• In a day, the bacon will be ready.

Good afternoon, friends and blog guests!

Today we salt the lard with dry salting. At home, this can be done in several ways. In, we have already prepared, today we will rub the shmat with salt (according to the classic recipe with garlic, pepper and bay leaf), and the third will remain - in the onion peel (we will cook it later). Any of these can be your signature recipe.

Dry pickling is considered the most popular, it turns out quickly and tasty. And what is worth - salty bacon in tubs in a country style! Yummy! You can't drag it by the ears! Townspeople are usually salted in jars or pans, and small batches in a container or bag.

How to tastefully salt lard in a dry way at home?

First of all, we go to the market, buy a pork fat layer with a small layer of meat or without it, from the back. Pay attention to the structure and color of the product. The skin should be thin, smooth and free of bristles, and the pulp should be checked with a knife (it should go like butter). And most importantly - smell it, do not hesitate (the boar smell is very specific).

This very delicate product must be either frozen immediately or salted. The shelf life is very short - a day from the moment the carcass was cut. And even refrigerated in a bag cannot be stored for more than a day. Therefore, we immediately start salting: rinse the piece with cold water, dry it. We prepare classic spices, containers and go - salt lard with garlic according to the most delicious recipe.

Recipe for dry salting of lard with garlic, pepper and bay leaf

The dry method of salting with spices, it turns out quickly and tasty. This simple recipe is for those who do not like to spend a lot of time in the kitchen. I describe it step by step so that it is clear and everything works out in the best possible way.

Required Ingredients:

Fat layer with a meat layer - 1 kg

Salt - 1 kg

Black and allspice black pepper - 20 + 10 peas

Garlic - 2 large heads

Bay leaves - 8-10 pcs.

Preparation:

Salt a piece with a layer of meat whole. Since fat has a neutral taste, it should be saturated with fresh aromatic spices. Be sure to get plenty of garlic! "Lard without garlic is like a girl without a groom" - so my grandfather used to say, and he never regretted this seasoning. Now there are no problems with the choice of spices, you can buy ready-made sets or compose them yourself, based on your taste preferences.

Step 1. Preparing the spice mixture. I pay special attention to them, because they are the ones who "rule" the taste of the future finished product. Salting spices: dried dill, thyme, red hot chili, sugar, oregano, sweet paprika, cumin, anise, thyme, sage, coriander, nutmeg, rosemary. By choosing different proportions and combinations of spices, you can choose your own family recipe.

In our case, we take the obligatory classic spices: only garlic, pepper, bay leaf and salt.

Finely chop the peeled teeth and immediately plunge into a cloud of garlic aroma. Grind the black peppercorns in a mortar and get a natural hot-burning taste. Plus, grinding the sweet peas adds notes of cinnamon, cloves, nutmeg and ginger. Chopping laurel leaves also enhances the flavor and aroma.

Step 2. Cooking salt for salting. How much salt is needed for 1 kg of lard? LOT and BIG! Do not be afraid to oversalt !!! This is exactly the case when the lard will take as much salt as it needs. After salting, scrape off the excess salt with a knife or rinse it under cold water. Iodized and fine "Extra" is not recommended.

Step 3. On a cutting board, mix all the prepared spices and rub them into the fat layer, evenly on all sides.

Step 4. We put it in a container, with the sandpaper down, sprinkle with the rest of the salt on top and on the sides. Hermetically closed with cling film, wrap the container in a dense canvas cloth, and send it for aging. Day at room temperature. Then we send it to the refrigerator.

https: //www/youtube.com/DSI9wah5US

3 days after salting, the bacon will be ready and you can eat it (you can eat it).

We cut off a thin salted slice (no more than 30 grams per day, remember the high calorie content, 800 kcal per 100 g) and eat with pleasure with oven-baked potatoes or brown bread. Mmmm ... the most delicate, melting in your mouth ... how delicious it is!

Dry salting lard with garlic is the most delicious recipe at home.

If there is a need to leave it for long-term storage, wrap it in a thick cloth and send it to the freezer.

Video on how to properly salt lard in a jar

Cooking in the bank - easy and fast! If you are preparing the product not for one time, but for long-term storage, then it is better to salt it immediately in jars.

Advice. Do not tamp the bacon too much, fill the can by two-thirds, leaving free space, then it will not "suffocate". And after opening the can, it will not upset you with an unpleasant smell.

PS. I keep my promise. Earlier, I promised to return to this delicacy. Read ...

Lard in chocolate! And this is not a joke! The cooking procedure is as follows: a slightly salted semi-finished product is processed in a special way and cut into thin strips. Pour chocolate on top, the recipe of which is kept in great secret. This dessert is served in restaurants with alcohol.

Friends, that's all! Here are such simple recipes for dry salting of lard are presented to your judgment. The choice is yours.

Since it is very high in calories (calorie content about 800 kcal / 100 grams), the slaves were full and worked at full strength. Previously, pork fat was considered a product for the poor, meat cuts were bought by those who could afford it. Therefore, the poor have learned to harvest it in different ways: salting, ripening, smoking, cooking. Different countries use different recipes. Salting bacon is the most popular and easy way to prepare it for future use.

The five most commonly used ingredients in recipes are:

Pork fat is high in calories and is healthy if consumed wisely. It contains arachidonic acid, which breaks down cholesterol. Lard is an excellent snack and choleretic agent. Moderate consumption of the product is an excellent medicine for the prevention of diseases of the blood vessels, heart and liver. At the moment, the product is considered a delicacy; every hostess tries to prepare it for the festive table. As a rule, garlic, salt, black pepper are used for cooking, these are the basic ingredients. But everyone has their own, individual cooking method with the addition of spices or herbs.