Few housewives know how to salt lard correctly and tasty at home. And in vain: salted bacon is a product that is not only tasty and satisfying, but also very useful for the human body. Although earlier this benefit was often questioned.

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

Today we will show you how to choose a high-quality salting lard correctly. And cook it deliciously at home with and without spices so that it melts in your mouth. You will find out that salting lard at home is not difficult.

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

1. Choice of salting option;
2. selection of the product itself;
3. age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, first. What needs to be done is to choose the right product for pickling.
How to choose a product, some useful tips.

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

2. Pay attention to the color of the bacon intended for salting. The product should be white or pale pink in color. Yellow color indicates that the product is stale, or was stored in the wrong conditions.

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

4. Smell: cut a piece. Fresh product does not have a specific smell, either outside or inside.

How to dry salt lard with garlic and pepper

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

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

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

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

For dry salting you will need:

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

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

If there is no heavy dirt on the piece intended for salting, you do not need to wash it. It is enough to clean the soiled places with a knife.

Separately combine salt and pepper and stir.

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

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

Place the container in the refrigerator on the lower shelf.

A week later, home-cooked salted pork fat with pepper and garlic is ready. A piece of black bread with salty flavored lard tastes better than a hamburger from a fast food cafe.

Recipes for salting lard in brine at home

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

Attention! To make the bacon well and quickly salted, choose thin pieces (up to 5 cm in thickness). If you salt a thick piece, then cut it into several smaller pieces.

Cold salting lard in brine in a jar

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

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

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

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

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

Spices (coriander, peas, pepper) crush a little with a spoon. If loose spices are taken, then, accordingly, they do not need to be pressed. Add all the spices to the boiling brine, except for garlic, mix and turn off immediately.

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

We take a jar, put pieces of bacon cut longitudinally into it.

Attention! Lard should be packed tightly into the pickling jar. Simultaneously so that later there was an opportunity, if necessary, to get one or two pieces.

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

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

Homemade lard in brine will be completely ready in a week. Then you can eat it or continue to store it in the refrigerator.

If you do not like eating wet, only lard taken out of the brine, you can proceed as follows:

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

Lard in brine - the most delicious recipe in onion skins

It turns out to be incredibly aromatic, tasty and strong in consistency. Salted in this way quickly: just 1 day and the dish is completely ready.

For cooking, take:

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

Step-by-step recipe for salted lard in onion peels:

Take a saucepan, 3-5 liters will be enough. Put the dry husk, previously removed from the onions and washed under water, on the bottom of the pan. Put pieces of bacon on top of the husk. Salt the product on top, sprinkle with pepper, put bay leaves and chopped garlic.

Attention! For hot salting of aromatic lard, we recommend mashing it a little with a knife or spoon before adding garlic to it.

Pour the contents of the pan with water, put it on to heat.

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

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

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

Hot salting lard in a jar with garlic and spices

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

For salting, you must prepare the following products:

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

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

We put water on the fire, bring it to a boil, turn it off and completely let it cool down to room temperature.
We clean the garlic, squeeze the cloves a little with a spoon, add to the water. We crush the peppercorns and other spices in the grains with a spoon, so they will give the brine all their aroma. We put it all in water.

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

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

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

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

You can get it, cut it and eat it. For storage at home, remove from the brine, dry, sprinkle with a little salt mixed with seasonings and send to the freezer.

On a note! Lard with layers of meat will taste more pleasant, and it doesn't matter in what way you salt it.

You can serve it as an independent dish with bread, onions and garlic, as an addition to cabbage soup, borscht, as well as with potatoes, any porridge and even with dark chocolate.

Video: boiled lard in a package - cooking recipes

Lard has long been considered one of the most popular Slavic dishes. Perhaps, one cannot imagine a Russian, Ukrainian or Belarusian who would not treat this product with special trepidation and would not know a lot of recipes for its preparation. Lard can be cooked in any form: fried, boiled, smoked, salted.

Sometimes the bacon is salted, as they say, "just once", and sometimes large-scale preparations are made for the winter. This is where we advise you to salt lard in a jar. We offer you the most delicious recipe for this product today. It is simple, quick, but gives an amazingly tasty and aromatic "result".

Lard in a jar can be boiled, salted or in brine. Let's take a look at all three of these options, and everyone will choose the one that suits their taste.

How to choose lard for salting

Before you start preparing any dish, you should select the right, high-quality and correct ingredients for it. It's the same with bacon. How to choose it correctly? Firstly, the pieces must be of a delicate pink color with a thin skin. If the slice has a grayish tint, then it is already stale, lying lard. It is not recommended to take it for salting, and indeed for eating.

It sometimes seems to many that yellow lard is also stale or old. But in fact, homemade lard with a large amount of fat sometimes has a yellowish tint, and this is perfectly acceptable. Such a product, as a rule, is made from boars, it is wiry and rather tough. It can be used for frying, but this option will not work for salting.

Secondly, the correct thickness is important if you are going to salt lard in a jar. The most delicious recipe for everyone, of course, will be their own. Someone likes pure bacon with a minimum amount of meat more, while others, on the contrary, prefer a small layer of bacon on a large, solid and appetizing piece of meat. However, experts say that whichever piece you choose, the optimum thickness for salting is three to five centimeters.

Classic dry salting method

So, you have chosen the right pieces and decided to salt the bacon in a jar. The most delicious recipe, according to many housewives, is salted bacon without adding liquid. This method is called dry or "in its own juice". It is recommended to take completely fresh lard for such a recipe.

What is needed

Cooking process

Selected pieces for salting must be washed and dried. Pour salt into a separate bowl. This salting of lard into banks occurs in stages. Dip a few pieces in salt and put them on the bottom. Then comes the next pair of pieces, also carefully sprinkled with salt. Between the layers, you can add a couple of bay leaves, chopped garlic and peppercorns. Try not to fill the jar completely. Salt two-thirds of the can, leaving some kind of air cushion. This method allows the lard to "ventilate", and it will not become sour and with an unpleasant odor after opening the can.

If you will salt the product for future use, then use iron lids and a seaming machine. But you can also make delicious bacon in a jar for one meal. The recipe will differ only in the lid - it will be a regular plastic one. After salting, the fat must be removed to a cool, dark room. As a rule, this is a cellar or refrigerator (if the number of cans is small).

Salting method in brine

Many housewives say that the most aromatic and tasty lard in brine in a jar is obtained. Let's take a look at this method as well.

For cooking we need:

• Small pieces of lard (about 500 grams).
• Four cloves of garlic.
• Two liters of cold water.
• Peppercorns.
• One pack of table salt.

Progress

A large three-liter jar is taken and pieces of bacon, washed in advance and dried in advance, are placed in it. We put a pot of water on the stove, into which we add chopped garlic, bay leaf, salt. For this recipe, the peppercorns are recommended to be crushed to give out the most flavor and aroma. When the water boils, remove the pan from the stove and wait for it to cool down. Fill the pieces with cooled salted brine and roll up the lid. Since you are filling the product with cold water, you can immediately put it in the refrigerator for storage.

This option is not suitable for preparing fat for future use. But a large number of housewives make just such pickled bacon in a jar. The most delicious recipe requires only a couple of days of salting in the refrigerator and the bacon is ready to eat. After these days, we take out the bacon from the brine, blot it with a paper napkin in order to remove excess moisture. We do sprinkling: ground black, red allspice, paprika. Roll each piece of bacon in this peppercorn "breading".

Boiled bacon in a jar

We have already marinated the lard in brine and simply salted it in our own juice. It remains to cook it. In order for the boiled bacon to turn out tasty and aromatic, again we add to it the ingredients already known to us - garlic, pepper and bay leaf.

To make boiled bacon, you need to choose the right pieces. They should be a little thinner than those that we took for pickling and pickling. It is recommended to make boiled lard from pieces that do not contain a lot of meat. As you know, lard never takes the salt that it does not need. But the meat part of it will easily absorb whatever you offer. It may turn out that the bacon will be perfectly salted, but the meat part, as they say, “you can't take it in your mouth”. We always do not forget to take this point into account.

Boiled bacon can be obtained in several ways. Someone just pours the product with hot brine, rolls up the lid and gets boiled bacon in a jar. The most delicious recipe, according to most housewives, is lard, which was boiled in a saucepan, and then packed for storage and rolled up "under the lid" in jars.

About the pickle - everything is clear. But let's take a closer look at the second method. In order to cook delicious lard, we need: directly the main product itself, salt, black peppercorns, bay leaf, water and onion husks. A large deep saucepan will also be used. If you salt ordinary small pieces, then you can put them in a container just like that. If you take a long strip of bacon (from the sternum or from the back), then here you also need a strong twine. With its help, you can tie the fat rolled into a roll and cook in this form.

So, first we prepare the water for cooking. How much salt to add? For one liter of liquid, we need to add one hundred grams of it. We look at how many liters of water will be poured into the pan and calculate the amount of salt. It's simple. What was onion peel for? In order for the bacon to turn out a pleasant reddish color and be even more fragrant, many housewives use onion husks. When you have already put in the salt, put in the husk and put the pan on the fire. Once it gives off color, you can take it out. And you can cook lard right in it.

There is one more secret. You should not immediately get the bacon out of the water if the prescribed cooking time has passed. Turn off heat and let the food sit in this brine for a while. Taking lard out of the pan, blot it a little with a napkin, removing unnecessary liquid, and sprinkle each piece with ground pepper.

Now you can put the bacon into storage. We put the pieces in a jar and sprinkle with chopped garlic. With this method, the skin will taste soft. If you like the skin to be tougher and stronger, then it is recommended to store fat not in a jar, but in foil or parchment paper.

We've shared three different ways with you and told you how you can make lard in a jar. Choose the most delicious recipe yourself, but it's better to try everything at once and only then decide which one is more suitable for your family. Bon Appetit!

So, we learned that lard is very useful, now we will figure out how it is best to choose and salt it in order to achieve a good taste. By the way, it was revealed that this product is the best snack for strong alcohol. And if you have prepared - a great addition!

If you want to know how to salt tasty bacon so that it melts in your mouth - we will tell you the secrets of salting this wonderful product. There are many ways of salting bacon - how lovers of this product do not prepare it! They boil it with dry salting, and in a strong brine, and in a husk, and bake it in the oven with all kinds of spices. And they freeze it, and even grind it through a meat grinder, with the addition of garlic and dill, spread it in the form of a paste on bread - and it's very tasty! Let's take a look at the very best salting recipes in different ways.

How to choose the right fat

The very first thing - you need to choose the right product, otherwise no salting methods will help you, and you will not achieve a melting taste. Therefore - our advice:

We go to the market - no shops, we need homemade lard, and that's all!
First, we choose by appearance - so that it is white or slightly pinkish, homogeneous, preferably without streaks, because they just give you a semblance of gum, and instead of melting in your mouth, it will chew for a long time and tediously.
Then, having chosen a suitable piece, run the back of the nail along the surface - if the grease has gathered on the nail, it suits us.
Also take a toothpick with you and pierce the bacon from top to bottom. If it entered easily, the bacon will be homogeneous, and you will achieve a melting taste when salting.

That's it, the lard has been selected - now we go home and select a recipe for salting it.

How to dry salt lard at home with spices

The easiest way is this one. And here, too, there are several options. Here is one of the fastest and most proven ones.

Having brought home the selected piece of product, scrape off all excess from the surface with a knife, cut it into several parts (about a palm wide). Take a plastic bag, pour coarse, non-iodized (this is a must!) Salt on the bottom. Now in a bowl, prepare a mixture of garlic (chopped through a press), salt, pepper, mix. While rubbing each piece thoroughly, fold them into cellophane on a pillow of salt. That's it, tie the bag and leave it for a day.

Then keep it in the refrigerator for another 2 days and you can use it! Peel off the spice mixture and chop. Put the rest in the freezer, packaged in small pieces so that it is convenient to get it out. Then just take it out and cut it into thin slices, or if it thaws - into cubes about 2-3 cm thick - very tasty! And to him - - the perfect match!

Another easy way to dry salting

Salo
Garlic
Salt, hops-suneli, pepper, dry ground dill

Cut the food into palm-sized pieces. Mix all the seasonings with salt. Lay a layer of the mixture on the bottom of the dish, lay the bacon on it, dipping each piece well with the mixture. As everything is laid, put a plate on top, a press on it, and let it stand for 3 days without a refrigerator. Then they pulled it out, shook it off, wrapped it in plastic - and into the cold or directly into the freezer.

How to salt lard in brine with garlic and pepper

Also an interesting way of salting. Let's take a look at how to cook. So, we have already chosen the lard, now we are preparing the brine.
Pour water into a saucepan, throw half a raw potato into it, and add a little salt, mixing, until the potatoes rise up - the brine is ready. Next, put the chopped bacon in the brine, and let it soak in the cold for three days. Then we take out the pieces, carefully wipe them off moisture, sprinkle with a thin layer of fine salt this time, wrap them in foil and send them to the freezer. So the product can be stored for a very long time, the bacon is tasty, melting, the skin is also soft.

Salo in brine

1. Lard - 1.5 kg;
2. 5 glasses of water;
3. 200 gram glass of coarse salt;
4. 3-4 lavrushkas;
5. 6-7 cloves of garlic.
6. A few peas of black pepper.

We mix water with salt, boil, cool - the brine is ready. In a 3-liter jar, put lard cut into small pieces (not tightly so as not to suffocate!), Sprinkle with lavrushka, pepper and garlic, and fill in the brine. Cover with a lid and let it spill out for a week.
Take a look - ideal for lard!

How to salt lard in a jar of garlic

Also a simple and good recipe, in which the product turns out to be tender and tasty.
Cut the bacon into slices wide enough to fit into the jar. Chop the garlic, add a little water there to make such a garlic liquid. Dip the pieces first in garlic, then in coarse salt and put in a three-liter bottle (if there is not enough bacon, you can take a 1-liter jar). After a week in the refrigerator, you will get a fragrant, melting in your mouth, tasty bacon.

Lard in onion skins

If you come across a piece with streaks, it is best to boil it first. Very tasty, like smoked, it turns out boiled with onion peel.

1 kg lard
About a liter of water
2 handfuls of onion skins
A few peppercorns
3 lavrushki
Head of garlic, salt

Boil water, add onion peel and salt, boil for 5 minutes. Put pieces of bacon in the broth to cover, boil for 10 minutes. (make the fire small). Turn off the heat, let the bacon stand in the broth for about 15 minutes. Remove, let it cool.
Meanwhile, chop the garlic, lavrushka and pepper, mix. Cut the bacon so that it can be stuffed with this mixture, distribute the rest of the mixture over the entire surface of the pieces. It remains to wrap the pieces in foil and send them to the freezer. As it freezes - we take it out, cut it, enjoy the taste!

Advice: lard with streaks, if you don't want to cook, you can bake very tasty in foil:
Rub the pieces with a mixture of salt, pepper and garlic, wrap them in foil and bake for 1.5 hours in the oven. Mmm, incredibly tasty, tender and aromatic! Bon Appetit!

To choose the right lard, it's best to head to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, free of bristles, and preferably with the mark of a veterinarian.

Smell the bacon. The smell of a fresh product is delicate, milky-sweet. The presence of a specific aroma indicates that the fat came from the boar. No spices can remove the smell, so it is better to refuse to buy.

Pierce the fat with a knife, fork, or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the bacon, rinse with running water, dry well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, caraway seeds, dill seeds, and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it absorbs as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, whichever method you choose, you will need to store the finished bacon in the freezer.

• 1 kg of lard;
• 200 g of salt;
• 20 g of black pepper;
• ½ head of garlic.

Preparation

Cut the bacon into 4–5 cm wide cubes.

Make cross-cuts in each bar. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put bacon there and rub well with salt on all sides.

Sprinkle with pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1–2 mm thick and place them in the slots on the pieces of bacon.

Transfer the bacon to a container and refrigerate for 3-4 days.

The fat is ready. It tastes best with black bread.

For further storage, peel off or wash off excess salt, wrap the bacon in a cloth, put it in a bag and then in the freezer.

mag.relax.ua

• 2 kg of lard;
• 5 glasses of water;
• 200 g of salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices to taste.

Preparation

Rinse the bacon, dry and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Cut the garlic into small pieces and rub the pieces of bacon with it. Rinse and dry bay leaves.

Place the bacon in a jar. Do not try to fold the pieces tightly: the bacon can go bad. Shift the layers of bacon with bay leaves and black pepper.

After that, remove the bacon from the jar, pat dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the bacon in paper or a bag and put it in the freezer. The lard will be ready in a day.

toptuha.com

• 1 liter of water;
• 2 handfuls of onion skins
• 3 bay leaves;
• 200 g of salt;
• 2 tablespoons of sugar;
• 1 kg of lard with a layer;
• 4 allspice peas;
• 3 cloves of garlic;
• paprika, a mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion husks, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the bacon in it and cover with a plate so that it sinks in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from heat, cool and place in a cool place for 12 hours.

Remove the bacon, dry it and rub with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished lard in a plastic wrap or bag and place in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. This bacon is best combined with black bread and mustard.

A selection of what you need! Pick up and choose your pickling method!

Method number 1

The most elementary way of salting bacon.

We cut the bacon into pieces the size of a fist, clean the garlic in advance at the rate of 1 clove per 1 piece of bacon.

We cut this garlic into rounds. We prepare spices - suneli hops, pepper, ground dill seeds, or any other that you like.

Put some spices, pepper and garlic on the bottom of the enamel pot.

Then we take a piece of bacon in our left hand, in the right handful of coarse salt and rub a piece of bacon with this salt over a saucepan.

After that, put the bacon in the pan, skin side down and repeat the operation with another piece of bacon, sprinkling everything with spices and garlic. Do not spare salt!

Then we tamp the bacon a little in a bowl, cover it with a lid of a smaller diameter or a plate, put a little oppression on top (for example, a 3-liter jar of water) - and in a warm place for 3-4 days.

After that, the bacon is almost ready - all that remains is to pull it out of the vessel, shake off the juice, wrap it in a cotton rag and put it in the refrigerator.

As soon as it freezes, you can enjoy the unique taste.

Method number 2

Dry salting of bacon.

For 1 kg of lard, 2-3 heads of garlic, seasonings (coriander, red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt are required.

We cut the fat into 10x15 cm pieces, make deep cuts in them every 3-5 cm (up to the skin itself).

We sprinkle the bacon with garlic, rub it with a mixture of spices, roll it in salt and place it tightly in layers in an enamel bowl, generously sprinkling each layer with salt (remember that you cannot spoil the bacon with salt).

Now we put it in a cool place - and in 5 days the bacon will be ready.

Method number 3

Wet salting of bacon

Salting bacon in brine with onion skins is a very old way. Not only our grandmothers, but, perhaps, our great-great-grandmothers also salted lard in this way.

Lard is best taken with layers of meat, such as brisket, as this light boiling is the best treatment for meat.

In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil onion peels and seasonings.

Then we reduce the heat, put lard into the brine, cut into 10 × 15 cm pieces, and cook for 1.5-2 hours.

We take out the pieces, let cool slightly and rub with a mixture of crushed garlic, salt and seasonings.

We wrap it in a cloth and leave it for a day at room temperature, then put it in the refrigerator.

Here are a few more ways to pickle lard in onion skins. With this method of salting, lard tastes like smoked lard.

Method number 4

For 2 liters of water, you will need a handful of onion peels and 3 tbsp. tablespoons of salt. Boil the brine, strain.

Put bacon (about 2 kg) into this brine, boil for 15 minutes, then remove from heat and leave the bacon in the brine for 8-12 hours.

After this time, remove the bacon from the brine, rub liberally with garlic, black pepper.

Wrap in parchment paper and refrigerate for a day or two. Ready.

If you've done a lot, don't worry. Such fat is stored for a long time in the freezer.

Method number 5

For 1-1.5 kg of brisket or bacon, 1 small head of garlic is required.

For brine: 1 liter of water, ½ glass of coarse salt, 1 handful of onion husks (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns.

Put all the spices together with salt and onion peels into a saucepan and cover with water. Bring to a boil, put lard so that it is covered with brine, simmer for 10 minutes.

Remove the pan from heat and leave in brine for a day. After the brine has cooled, put the pan in the refrigerator.

Then remove the bacon from the brine and let it lie in a plate for 15 minutes to drain the excess brine. Squeeze the garlic through a press and coat it with lard on all sides.

Remove the bacon in the refrigerator for a day. Then transfer to the freezer.

Method number 6

Buy fresh bacon. Make cuts to the skin, salt it with coarse salt and put it in a wide bowl, put oppression on top (you can also use a wide bowl of water or a saucepan).

After a day, put all the lard and salt in a saucepan, pour water one or two fingers above the lard.

Add all sorts of spices (whatever you like), bay leaves and always more onion husks (it is she who will subsequently give the original color, taste and smell).

All this is brewed within an hour. Then let the contents cool to room temperature.

The bacon is removed from the pan, stuffed (rubbed with crushed) garlic, pepper (ground red, black pepper) to taste.

It is wrapped in tracing paper (parchment paper, foil), rewound with ordinary thread so that tracing paper does not unwind, and put in the freezer.

After a day, the bacon is ready for use.

Method number 7

Spicy bacon.

This recipe is for those who are not averse to indulging in spicy foods. For the brine, you need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels.

Bring all this to a boil, simmer for 5 minutes. Then put pieces of bacon in the brine (so that the water completely covers them).

Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave in brine for a day.

After that, remove the bacon from the brine, let the water drain. Grate with garlic and red pepper.

Put in the refrigerator, preferably in the freezer (it tastes better this way).

Method number 8

You will need 1 kg of lard, 400 g of salt, onion husks, red ground pepper, garlic and other spices to taste.

Prepare a saline solution (for 1 liter of boiled water - 400 grams of salt). Add a handful of onion husks to the solution.

Soak 1 kilogram of raw bacon (it can be salted in one piece or cut into small pieces) in a saline solution for 12 hours. The fat should be covered with a solution.

After soaking, put on fire and bring to a boil. Simmer for 3 minutes (no more). Let the lard cool in a saline solution.

Grate the cooled bacon with salt (a small amount), garlic and ground red pepper. Let the lard soak in the spices - and it's ready to eat.

Method number 9

Lard in brine "brine".

The fat prepared in this way does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.

To salt 2 kg of lard, prepare a brine: 1 glass of salt is required for 5 glasses of water. Boil the brine, cool to room temperature.

In the meantime, cut the bacon into small pieces (to make it easy to get out) and put it loosely in a 3-liter jar, adding 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic between the layers.

Fill with brine, cover with a loose lid. We will keep it in the room for a week (it will be ready for use), then we will put it out in the cold.

Usually, no more than 2 kg of bacon is used for such a capacity (3-liter can). The main thing is not to put the pieces very tightly in the jar, otherwise the bacon will simply "suffocate".

Method number 10

Lard with garlic

We take fresh lard with a soft skin, it is even better if it is with meat veins. We cut it into pieces measuring 5x10 cm. Rub generously with salt.

We put it tightly in one layer in an enamel dish. Cut 5-7 large cloves of garlic into slices (not too small).

Sprinkle so that the bacon is evenly processed. Sprinkle with ground black allspice (1 teaspoon per layer).

Then we put, if necessary, the second layer, etc., depending on the amount of lard that we salt.

We cover the dishes with a plate that fits snugly into the pan (as if under oppression). And leave it alone at room temperature for about 2 days.

On the second day, you will already smell! But it’s better to stand still for a day. Then we take out the bacon from the saucepan. Wrap pieces of bacon separately in paper.

Leave the garlic, which was in the pan with the bacon, with it. It is better to store pieces of bacon wrapped in a canvas or cellophane bag in the freezer.

Method number 11

The water is boiled with bay leaves, black peppercorns, dill and salt. Salt is taken in such an amount that a raw egg or potato placed in the solution does not sink.

Grated garlic and lard are dipped into the cooled brine, cut into bars 4 cm wide and 20-25 cm long. The product is ready for use in about a week.

Before use, the bacon is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours.

With this method of salting, the bacon retains its "fresh" taste throughout the entire storage period.

Bon Appetit!