How to salt lard with hot brine in a jar. The most delicious lard recipe in cold and hot brine with a photo

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

Salted bacon can be carried out in a variety of ways: the “wet” method (in brine), the “dry” method (just with spices), and the “hot” method (first, the lard is scalded in boiling water).

How to choose

You will succeed in salting lard only if you choose the lard correctly. Good, not stringy fat is very easy to choose. Firstly, such fat looks quite homogeneous, a solid white-pink-white mass, with a thin pork skin. Secondly, good fat is easy, a sharp knife enters almost effortlessly. If the knife enters in jerks, this means that there are a lot of veins in the fat and you will not be able to salt the fat.

So, salting fat in a “dry” way:

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

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

If the fat is thicker than 5-6 cm, then it must be cut into layers, if it is thinner, you can simply take it in one piece. You will be able to salt the fat if the thickness of the layers is at least 4-5 centimeters. If you like lard with garlic flavor, then stuff each layer of lard 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 pickling mixture is poured onto the bottom of the dishes, a little peppercorns and a couple of chopped bay leaves are added. One layer of bacon is laid there, sprinkled with a mixture of pepper and bay leaf, then the next layer is laid and so on.

If you salt thin bacon, 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 lard is done as follows: lard to lard, skin to skin. On the first day, salting of fat is carried out at room temperature. And the next 3-5 days - in the cool, but not in the cold. After this, the salting of the fat is completed, it can already be eaten. Store such fat wrapped in parchment paper in the refrigerator.

Salting fat in a "hot" way

For hot salting, take a thick soft piece of white-pink fat, about 3 centimeters thick. Then cut it into pieces of such a size that they can easily fit into the pan in which we will cook them. If the pieces are not well covered with water, then you will not be able to salt the fat evenly.

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

The skin of fat should be carefully scraped off with a knife until white. 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 lard will not work.
We 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 fat, 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 the fat is completed, you can start eating!
Salting fat in a "wet" way

Salting fat in a "wet" way in brine can be carried out according to various recipes. Lard cooked in the “wet” way does not age or turn yellow for a long time, while maintaining wonderful taste qualities.

For example, salting lard in a “wet” way in “Ukrainian” brine:

Prepare the brine: take 5 cups of water, 1 cup coarsely ground salt, boil together, then cool to room temperature. At this time, we cut the fat into small pieces, so that later it would be convenient to get them out and put them loosely in a three-liter jar.

If you cut the fat too large, then all your salting of the fat will be overshadowed by the fact that you will get it out of the jar with great difficulty, and the fat will simply “suffocate” there. Between the layers, add 4 bay leaves, black peas, 5 cloves of garlic and pour all this with brine.

Then cover the jar loosely with a lid. Soak for a week at room temperature - that's all, the salting of the fat is completed! Usually a three-liter jar goes about two kilograms of fat.

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

Then we put the fat 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 fat 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 an appetizer for alcohol!

Salo in brine brine.

1.7 glasses of water - 1 glass 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 a finger above the lard layer, cover loosely with a lid. Week to keep in a room in the dark, then in the refrigerator. Do not pack tightly in a jar, otherwise the fat will “suffocate”. Fat prepared according to this recipe does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.

Sharp fat.

4.23 pints of water, 1 cup coarse salt, a handful of onion skins, bring to a boil, simmer for 10 minutes. Then put the lard there (the water should cover the lard!!). Boil for 10-20 minutes (if pork from a supermarket - 20 minutes, if young and market - 10). Leave overnight in brine. Remove from brine, let drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (it tastes better). Wait a week before tasting.

Express - fat.

Fat (cut to the size of a sandwich), salt, garlic and other ingredients to taste are put into a glass jar. Pour boiling water, close the lid and cool. After a couple of hours, it's ready. Leftovers, if available, refrigerate for a week. This recipe, as you know, is a last resort.

Classic fat.

Sprinkle pieces of bacon 300 grams each with plenty of salt and leave in the cold and in the dark for two days. After two days, dip the onion peel and lard (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, then - in a plastic bag - and in the freezer. Salo is ready in a couple of days.

Salo is easy!

Salo is cut into fist-sized pieces, garlic at the rate of 1 clove per 1 piece of bacon and this garlic is cut into thin slices. Suneli hops, pepper, ground dill (dry), etc. - to taste. A large saucepan is taken for lard. A little spices, pepper and garlic are poured into the bottom of the pan. Next, we rub our fat with a mixture of salt and pepper with other seasonings. After that, we put the fat in the pan with the skin down and repeat the operation with another piece of fat, sprinkling the whole thing with spices and garlic. Salt can not be saved ... When the lard is 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 spout - for example, a 3-liter jar of water), and at room temperature for 1-2 days without access to light. After that, the fat is almost ready - it remains to pull it out of the pan, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator for several days. If the guests arrive earlier, then, really, this is also not a problem. An hour in the freezer and that's it! That's the whole recipe!

Salty fat.

Preparing the brine - 1 glass of salt per liter of boiling water, if there is enough salt - a popular sign a raw egg doesn't sink. We cool our brine. Add spices to your taste. We keep small pieces of fat 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 make holes with a knife and insert pieces of garlic. We 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 lard into small cubes about 4 x 4 cm along 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, grate with salt of the 6th grinding, put it very tightly in a clean, dry jar and put it in the refrigerator. Done in a week.

Salo marinated for long-term storage.

Harvested lard, that is, cut into large pieces, scalded and with weathering removed (just scrape with a knife if you have market lard), put in a prepared bowl and pour strong (at the rate of one kilogram of salt per five liters of water), which has already cooled down after boiling brine. We change the brine after three days. And we lovingly shift the pieces of lard. On the sixth day, we change the brine again, shift the fat again and add salt. Day nine. We get a semi-finished product, which we sprinkle with salt, wrap in a linen cloth, put in a plastic bag and send to the refrigerator. Please note that there are no spices in this recipe. Such lard retains its taste very well. There is evidence that up to a year. Personally, I did not have the opportunity to verify this. Some went to 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), froze something in the freezer, gave something, in a word, it's time to buy bacon again! Pickled lard is a thing!

Important.

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

Storage periods.

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

If it is fundamentally important for you to cook lard with maximum term storage, then you can go along the beaten path pasteurization, followed by seaming in a jar. A little vinegar and sugar are sometimes added to the brine. But this way of harvesting fat is not for everyone.

Melted lard 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 tablespoons with a top of 1 kg of fat. Pour a little water into an enameled heavy-bottomed saucepan so that it only covers the bottom. The whole procedure takes place on the weakest fire. We put the first portion of bacon in the pan. Start mixing with a long spatula. Not in a hurry, but constantly. Gradually add the remaining fat as it melts. If the heat on the stove is too strong, place a flame spreader underneath. Cook until all the fat is rendered. In the meantime, we warm up clean, dry jars in the oven (so that they do 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 turned off oven) and drain from the sediment through fresh double gauze. We get melted lard, which we store in a cold, dry place, protecting from light.

Gorilka on fat.

Here is the transcript of the text:

“It is done as follows: for 1 pound of Polish unsalted bacon, take 2 lots (2 × 12.8 g) of salt, 1 spool (4.3 g) of marjoram, 1 spool of saltpeter, 2 spools of crushed pepper, 2 spools of English pepper, with half a pound of garlic, 10 - 12 spools of granulated sugar, 1 spool citric acid, a few drops of lemon oil, pass everything through a meat grinder, then place it in a spacious bottle of good white glass and pour 4 bottles of wine spirit into it. For extra softness, add half a pound of honey and a quarter of a pound of blackcurrant leaves, and leave the bottle firmly fixed 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 refers more simply to the advice (found on the site about fishing) "experienced":

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

Aromatic, salty salsa.
Recipe from Nikitich (Odessa-mother)

Salo - as much as your heart desires.
Garlic is fine.
Salt - 1 tbsp. l. per liter of brine.
Spices: (pea pepper, aromatic white pepper, finely chopped dried Bell pepper, cumin).

We buy fresh fat at the market, with meat veins - undercuts or without veins (someone likes something). We clean the skin with a knife, wipe it. We cut into bars the size of which is smaller than the palm of our hand. With the tip of a knife, we make holes in the fat on all surfaces and put the halves of the garlic cloves without a core (!). Roll each piece of lard in a mixture of your favorite spices and rub, pressing down. In a saucepan (6 liters) with plain water, put coarse salt (5-6 tablespoons), laurel leaves, favorite spices. Bring the brine to a boil. Turn off. Cool to 30-40C and pour it very carefully (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 pieces of lard are already tightly laid on its side. After the brine has cooled at room temperature, put the salsa in the refrigerator (not in the freezer!) After 6-7 days, we take it out of 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 ...

Salo and soup.
Fat - 200 grams, onions, 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 on the table by turning on 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
Salo after boiling in onion peel looks like smoked.
It is best to take lard with meat layers (brisket) for this recipe, since such light welding is the optimal processing for meat.

COMPOUND:
1~1.5kg brisket or lard, 1 small head of garlic

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

Remove the pan from the heat and leave the fat in the brine for a day. (After the brine has cooled, put the pan in the refrigerator).
Remove the fat from the brine and let it lie down in a plate for ~15 minutes so that the excess brine is drained.
Press the garlic through a press and coat the fat with it on all sides.

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

Salo we smoke 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 a piece of lard with layers of meat on the market. Ask for the brisket, it tastes better, let the ribs be on the brisket, it's okay, you can make awesome roast or soup from them.

2. We buy in the store "Liquid smoke", onion, garlic (almost nothing else is needed)

3. We bring the fat home, wash it, cut it into pieces so that they enter the pan.

4. Cooking pickle. For a liter of water we take 6 tablespoons of salt, a handful of onion peels 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 fat is cooking, mix red and black peppers, you can add paprika and press 2 large peeled garlic heads there.

We take out the finished fat from the brine, let it cool for 5 minutes and rub it with a mixture of peppers and garlic.

We wrap each grated piece in foil or polyethylene and put it in the freezer.

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

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Since ancient times, lard has been a product of the poor, because its price has always been low, but at a low cost it contains a lot of calories and, after eating a couple of pieces of this product, you can be full for 4-5 hours. This product is known for its useful properties and positive impact on the human body.

But not many people know that it can not only be eaten raw, but also deliciously salted. different ways. Today we will consider salting lard in brine in a hot way.

The hot salting method is convenient in that the product is ready in a few hours and it is absolutely not necessary to wait several days before it can be eaten.

How to choose a product?

Lard is the fatty tissue of an animal. Many people refuse to eat this product, arguing that they will not eat fat. And of course, they are right that it is fat, but wrong that they refuse to eat it. This fatty layer contains many useful amino acids and vitamins that help to remove harmful substances from the body.

1. A thick skin (up to 2.5 cm) should be available. The skin should be light brown, without damage;
2. The structure of the fat layer should be dense and elastic;
3. The best test is a knife prick. If the product is fresh and of high quality, then the knife will enter gently, with slight resistance;
4. It is better to buy pork fat from the female half of the pigs, boar fat is not very suitable for salting;
5. The color should be white, without yellowish;
6. There is fat with a layer of meat and during salting it becomes too hard and tough, so it is better to boil or smoke it.

Of course, the fat should be clean, not frozen and smell good. Do not forget that salt will immediately reveal all the shortcomings of the product, so it is better to take care of it right away and buy a quality product that needs to be salted immediately after purchase.

Hot salting

Classic variant

In this recipe, lard is first boiled and then infused with spices. Such salting of fat in brine in a hot way allows you to end up with a delicious spicy product.

1. Boil water with salt. Stir until the salt is completely dissolved;
2. Add bay leaf;
3. Rinse the product, peel the skin slightly and cut into convenient pieces;
4. It is best to salt pieces 10 cm long;
5. Place the product in brine and let it brew for 12 hours;
6. Bring the brine to a boil with the lard again;
7. Boil for 5-10 minutes;
8. Cool the brine and then pull out the fat and rub it with a mixture of seasonings: mix garlic powder with a mixture of peppers;
9. Can be eaten immediately or stored in plastic container in a refrigerator.

Onion Ambassador

Onion peel gives not only a pleasant aroma, but also a golden color. The finished product resembles smoked meat.

• husk - from 10 onions;
• fat - 2 kg;
• water - 2 l;
• salt - 3 tbsp. l;
• garlic - 1 head;
• ground black pepper - 3 tsp.

Required time: 12 hours.

Calories: 815.

1. Put the husk into an enameled pan;
2. Pour in water and add salt;
3. Boil the brine;
4. Rinse the lard, peel the skin and cut into convenient pieces;
5. Put it in brine and boil for 15 minutes;
6. Turn off the fire and leave the fat in the brine for 12 hours;
7. After time will pass- drain the brine;
8. Peel the garlic and pass all the cloves through the press;
9. Mix the garlic mass with black pepper;
10. Grate pork fat with a spicy mixture;
11. After that, you can already eat it, but it will become much tastier in a day or two, when the spices are absorbed.

Garlic Ambassador

This method involves quick salting, and garlic gives a pleasant sharpness. This option of salting fat in brine in a hot way is very fond of men, so you should definitely try it to please your companion.

Products:

• rock salt - 110 gr;
• lard - 1 kg;
• garlic - 1 head;
• water - 950 ml;
• spices to taste.

Elapsed time: 24 hours.

Calories: 815 calories.

Hot salted salted bacon in a slow cooker

This recipe for salting lard in brine in a hot way involves the use of a slow cooker. The result is a spicy lard that is smoked in flavor.

Products:

• fat - 1 kg;
• lavrushka - 5 pcs.;
• salt - 200 gr;
• water - 1 l;
• sugar - 2 tbsp. l;
• onion peel - 200 gr;
• ground pepper - 2 tsp;
• garlic - to taste.

Required time: 11 hours.

Calories: 815.

1. Rinse the onion peel well with running water;
2. Put in layers in a slow cooker: half of the husk, lard, parsley, the remaining husk;
3. Boil water and dissolve salt and sugar in it;
4. Pour boiling brine into the multicooker and close the lid;
5. Cook on the "Extinguishing" program for 60 minutes;
6. After the extinguishing is completed, turn off the device, but leave the whole mass inside for another 10 hours;
7. Chop the garlic and mix with ground pepper;
8. Roll the finished fat in a mixture of spices.

Many housewives use time-tested recipes for salting lard. And they also recommend:

1. In any salt recipe, you must use garlic - it gives the finished product not only a special taste, but also a pleasant aroma, and also contributes to long-term storage of the product;
2. As spices, cloves, cumin, star anise and cardamom are perfect. You can also use ready-made seasonings, but then the taste will not be so rich;
3. The finished dish cannot be kept in the sun - it will turn yellow;
4. Do not be afraid to overdo it with salt or spices - this unique product absorbs as many spices as needed;
5. In order for the product to have a pleasant smoked aroma, it is worth singeing the greasy skin before salting;
6. So that salted lard is not hard, it should be soaked in water at room temperature before salting;
7. The hot salted product can be stored without taking it out of the brine, so it will be soft and spicy, but it can only be stored for 1-2 months.

Salting lard in brine using the hot method is quite simple, the main thing is to use spicy spices and follow the recipe. It is impossible to spoil this product, so even the hostess, who is in the kitchen for the first day, will cope with its salt. But salty, fragrant bacon will be able to please the whole family, especially its male part, for a long time.

How to store salted lard

Salted lard has a much longer shelf life than fresh lard, so it's always a good idea to pre-salt this product before long-term storage. The finished dish can be stored in the freezer or refrigerator in:

• plastic containers;
• glass jars;
• wooden boxes;
• parchment paper;
• cellophane bags.

It is best to put the fat under the press, then it will gradually add salt and become more tasty. In the freezer, the finished dish can be stored for up to one year, and in the refrigerator or cellar for up to six months. One has only to choose high-quality ingredients before salting fat in a hot way.

Salting fat in the "wet" way can be done in two ways: cold and hot. When cold salted, it is kept in brine at room temperature. If hot salting of fat is used, then it will have to be boiled in water with salt.

Both salting methods are quite easy to perform and the finished product is very tasty.

Cut the salo into medium-sized pieces and place them in a three-liter jar. Shift the pieces with a bay leaf (4 pieces), black pepper (8 peas), garlic (5 cloves).

Do not stuff the jar tightly - packing it too tightly will lead to poor salting and the fat may "suffocate". For reference, keep in mind: with a free arrangement of pieces of fat in a jar, no more than two kilograms will fit.

Pour lard with room temperature brine, which is boiled from five glasses of filtered water and one glass of coarse salt.

Cover jars with lard in brine with lids, but do not roll up hermetically.

Keep the workpiece on the kitchen table for seven days - room temperature is required for salting lard in this way. After a week, salted lard can be rearranged in the refrigerator.

The second method is hot salting of lard in brine according to the recipe "Spicy lard in onion peel".

Pour water (1 liter and 750 ml) into the pan. Add one cup of coarse salt and a large handful of dried onion skins.

Put the pan on the stove and let the onion brine boil for five minutes - during this time all the salt will dissolve and the brine will turn brown in color. It will also acquire a light onion flavor.

Dip a piece of bacon into the boiling brine and cook it for 10 to 20 minutes - the time depends on the density of the product. The harder the fat, the longer it is cooked.

After the specified time, turn off the stove and leave the fat in the water overnight.

In the morning, remove the cooled and salted fat from the onion brine and blot with a napkin.

Wrap the boiled fat in spices in parchment or canvas and put in the freezer.

By choosing one of the proposed methods of "wet" salting, you will get a very tender and tasty product.

Cold or hot salting of bacon in brine makes it so that it literally melts in your mouth. Such salted fat is stored in the cold for a long time and does not lose, at the same time, its taste properties.

Fried potatoes, vegetable salad and bacon - what could be tastier? That's just to choose a good tasty fat is not always possible. To be sure of the quality of the product, it is better to cook it yourself. So, salting fat in brine in a hot way.

Why do many housewives prefer hot way salted fat? Probably because this is the easiest way to prepare a delicious snack. In addition, the whole process will not take you much time. The recipe indicates the amount of salt that must be added per 1 kg of fat. You can adjust it depending on the weight of the product. It is advisable to buy a ready-made seasoning intended for salting lard, but it can be safely replaced with other spices. So, coriander, bay leaves, ground red and black pepper will be the perfect combination of taste.

Compound:

• 1 kg of fresh fat;
• 5 st. l. table salt;
• 3-4 garlic cloves;
• seasoning mix.

Cooking:

Hot salting lard in brine in a jar will allow you to whip up a versatile snack that any gourmet will love. The main thing is to choose a good fresh fat with a meat layer.

Compound:

• 1 kg of fresh fat;
• 1 liter of purified water;
• 100 g of table salt;
• 3-4 garlic cloves;
• 10 black peppercorns;
• 3-4 bay leaves;
• spice mix.

Cooking:

Salting fat in a hot way at home can be done not only with the help of brine. We are offering to you unusual recipe cooking gourmet snacks in the oven. Believe me: even the most fastidious gourmets will appreciate such a dish. Just choose lard with a good meat layer.

Compound:

• 1 kg of fresh fat;
• 100 g of table salt;
• 3-4 garlic cloves;
• ground black pepper.

Cooking:

Salted bacon is a fragrant and delicious appetizer that can be served both for a festive and everyday table. There are many ways to salt lard at home. So, it turns out very tasty and beautiful in onion peel. We hope you enjoy our recipes. Cook with pleasure and bon appetit!

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

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

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

Salted lard with mustard and onion peel at home

1. 1.5 liters are poured into the pan cold water, where 3 tbsp dissolves. coarse non-iodized salt and 2 tbsp. mustard powder. Then a large handful of pure onion skins are added to the salt-mustard mixture and mixed.
2. A kilogram of fresh fat is cleaned and placed entirely in the prepared brine so that the product is completely submerged under the liquid.
   

   In fat with thick layers of meat, it is necessary to make deep punctures in several places before cooking, otherwise, during storage, uncooked meat may begin to fade, which will lead to complete spoilage of the product.

3. A small press is placed in a pan of smaller diameter, after which it is placed on top of a piece of soaked lard.
4. On high heat, the marinade is brought to a boil, after which the product is boiled for 40 minutes. If the piece has a thickness of more than 4 cm, then it is necessary to increase the cooking time by 10 minutes. The finished fat should be soft, and without any diligence pierced with a sharp knife.
5. The finished product is removed from the brine with a slotted spoon and cooled at room temperature.
6. At this time, you need to mix 1 tbsp. dry mustard powder or its grains with 6 crushed garlic cloves. For lovers of spicy food, you can add black pepper and paprika to the spicy mixture.
7. The cooled fat is rubbed with spices, wrapped in parchment and put in the freezer for half an hour.

How to pickle lard in hot brine with garlic?

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

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

Delicate and fragrant lard with Provencal mixture of herbs

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

Hot way of salting fat in adjika

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

1. A handful of clean onion peel is evenly distributed over the bottom of the container, a kilogram piece of lard with a meat layer is placed on top. A handful of husks and 5 sheets of laurel are scattered on the product.
2. Separately, 2 liters of water are brought to a boil in a saucepan, in which 200 grams of coarse non-iodized salt and a couple of tablespoons must be completely dissolved. granulated sugar.
3. Hot brine is poured into a container with lard.
4. The multicooker switches to the "Extinguishing" mode for an hour.
5. After the device beeps, it must be disconnected from the power supply and left for 8-12 hours.
6. After the required time has elapsed, the fat is removed from the marinade and lightly blotted with a paper towel.
7. 3 garlic cloves are crushed and mixed with 1-2 tsp. ground black pepper. A piece of bacon is rubbed with the finished mixture on all sides, which is then wrapped in film or parchment and put in the freezer.