Salo in brine - interesting ideas for preparing snacks in a hot and cold way. Salting lard at home is profitable! How to salt lard at home in a dry way, hot, in brine or in onion peel

Salted lard is a hearty and incredibly nutritious snack that saturates the body with healthy fats, while home-made lard is tasty and doubly healthy. One of the ways to prepare lard is to salt it in brine, which allows you to get a product with a delicate texture and excellent taste. Even a novice hostess will be able to cope with this task, since lard in brine is prepared very simply and quickly. In addition, home-made lard will cost you much less than store-bought, so let's cook together, save money and, of course, enjoy great taste!

The taste of the final product is primarily affected by the quality of the fat. So, how to choose the right lard for salting? First of all, you should pay attention to the color of the fat - it should be white or pale pink. It is better to refuse fat of a gray or yellowish hue - this color usually happens with a product that is not the first freshness. The lard skin should be soft, thin and clean without hairs or any stains. In this case, it is recommended to choose the fat of a young piglet - it has a soft skin and the desired thickness. Meat streaks on fat, if any, should be thin. Good fat should not have foreign odors (only a fresh sweetish smell), and when pressed with a finger, dents should remain. It is best to take lard from the back, and not from the stomach - it is less greasy and softer. And, of course, beware of running into boar fat. To avoid this unfortunate mistake, ask the seller to cut off a piece of lard and set it on fire with matches or a lighter - boar lard will immediately make itself felt with a characteristic unpleasant odor.

So, the fat was chosen, what's next? To cook lard in brine, you need a minimum of simple ingredients - water, salt and spices. Salt should be used only coarse - table or sea (but not iodized!) - and black peppercorns, allspice, bay leaf, paprika, cumin and, of course, fragrant garlic are perfect as spices. To prepare the brine, on average, from 100 to 200 g of salt per 1 liter of water is taken. The brine is brought to a boil with constant stirring until the salt dissolves, after which it cools - the lard is poured with such a brine. Onion peel can be added to the brine during cooking, which will give the fat an appetizing golden color. Salo in brine can be cooked hot, when the product is boiled for some time in a boiling liquid, or cold, when lard is poured with prepared brine.

As for containers suitable for salting, it is best if they are glass jars or enameled pots and bowls. But the time during which lard should be kept in brine is determined by each culinary specialist independently - someone thinks that 3-5 days will be enough, while the other is sure that it takes about three weeks for salting. When the fat is ready, it must be removed from the brine, dried, grated with spices if necessary and put in the freezer.

The recipes we offer will allow you to learn more about the process of preparing lard in brine.

Salo in brine "Home-style"

Ingredients:
500 g fat,
8 tablespoons of salt
1 liter of water
15 peas of allspice,
8 garlic cloves,
2 bay leaves,
1 teaspoon black peppercorns.

Cooking:
Cut salo into medium-sized pieces. Cut the garlic and put half of the garlic on the bottom of the salting container. Pour water into a saucepan, bring to a boil and add spices. Remove the pan from the stove, add salt, mix thoroughly and cover with a lid. After 5 minutes, pour the lard with brine so that the liquid completely covers the lard. Cover the container with a lid and leave the fat at room temperature for three days. Remove the fat from the brine, dry it with paper towels, wrap with cling film, foil or place in a plastic bag and store in the freezer.

Salo in brine hot

Ingredients:
700-800 g fat.
For brine:
7 tablespoons of salt
1.5 liters of water,
10 peas of allspice,
8 garlic cloves,
5 bay leaves,
5 cloves.
For rubbing fat:
3-4 teaspoons of salt
2 teaspoons paprika,
2 teaspoons pepper mix or ground black pepper
6 cloves of garlic.

Cooking:
Cut the salo into 3 pieces and place in a bowl. Prepare the brine by adding spices and chopped garlic to boiling water. Cook for about 2-3 minutes, then pour the hot brine over the lard and cover with an inverted plate. When the brine has cooled, put the container with bacon in the refrigerator for 3 days. After that, remove the fat from the brine and dry it with paper towels. Mix the chopped garlic, paprika, pepper and salt and rub the resulting mixture into lard. Wrap each piece of lard in foil or plastic wrap and place in the freezer.

Salo in honey brine

Ingredients:
1.5 kg fat,
1/2 cup salt
1 liter of water
3 tablespoons of honey (preferably linden or mixed herbs),

5 peas of allspice,
5 bay leaves.

Cooking:
Pour water into a saucepan, add salt and spices. Bring to a boil and cook for 3 to 5 minutes. Remove the marinade from the stove and add honey. Stir and let stand covered for 5 minutes. Put the bacon cut into pieces in a salting container and pour over the prepared brine. Cover the container with a lid and leave for 1 hour - after that the fat is ready for use.

Salo in onion peel

Ingredients:
800 g fat,
1 glass of salt
1.5 liters of water,
15 g onion peel (from about seven onions),
5 garlic cloves,
5 bay leaves,
5 peas of allspice,
a mixture of coarsely ground peppers to taste.

Cooking:
Pour salt into a saucepan and cover with water. Bring to a boil, stirring, and add onion skins. Boil for 10 minutes, then put the bacon cut into pieces into the pan. Bring to a boil and cook for 10 minutes. Remove the pan from the stove and leave the lard in the brine to cool. After that, the fat must be dried with paper towels and cuts in it with a knife. Combine chopped bay leaf, pepper mixture, crushed allspice and finely chopped garlic in a small bowl. Grate the lard with spices, trying to fill the cuts. Wrap the pieces of lard in foil and put in the freezer.

Salo in brine with garlic

Ingredients:
1.5 kg fat,
1.5 heads of garlic
5 tablespoons of salt
1 liter of water
10 peas of allspice,
1 teaspoon black peppercorns,
1/2 teaspoon coriander seeds.

Cooking:
Cut the fat into pieces and make cuts in them with a knife. Insert garlic cloves into the slits. Prepare a brine by dissolving salt in boiling water. Put the pieces of bacon in a container, alternating with spices and the remaining chopped garlic, and pour over the brine. Leave the fat for 2 days at room temperature, then put it in the refrigerator for 2 days.

Salo in brine in Belarusian style with cumin

Ingredients:
1 kg fat,
200 g salt
1 liter of water
5-7 garlic cloves,
2 bay leaves,
2 tablespoons ground black pepper,
2 tablespoons of cumin.

Cooking:
Prepare brine by dissolving salt in water. The strength of the solution should be checked with an egg or a raw potato - with the right amount of salt, they will float to the surface. Bring the solution to a boil, put the bacon cut into pieces into it and leave for one day at room temperature. After that, take the fat out of the brine, dry it and rub it with a mixture of pepper, cumin and chopped bay leaf. Put chopped garlic on top of each piece, wrap the fat with cling film and refrigerate for 7 days.

Salo in brine, cooked with soul and love, will certainly delight you and your loved ones with its wonderful taste! Good luck preparing!

Such a healthy and nutritious product as lard will always be popular in our country. But, unfortunately, ready-to-eat salted lard, which is sold in the bazaar (and even more so in supermarkets), as a rule, does not have the taste of a home-made product prepared using the best recipes. In this article, we will tell you about how to pickle lard in brine with garlic and other popular methods.

Since ancient times, when salting lard at home, spices have been used that set off the taste of the product and gave it a unique smell. They added black and allspice, cumin and cloves, dill seeds and bay leaves, and many other seasonings.

Step by step recipe with photos. How to quickly and easily pickle lard in brine with garlic:

There are other equally popular ways of salting lard, which we will be happy to share with you.

FOLLOWING THE LINK YOU WILL FIND THE MOST POPULAR HOMEMADE BALT SALTING RECIPES AND USEFUL TIPS FOR BEGINNERS .

Nutritionists unanimously claim that there is a lot of arachidonic acid in fat, which is necessary for normal cellular activity and an adequate hormonal background of the body. There are so many essential amino acids in this product that it can be compared with vegetable fats. Fat also contains carotene, vitamins A, D, E. People knew about its benefits in ancient times, lard was often added to medicinal and cosmetic products.

HOW TO CORRECTLY SALT LAT AT HOME

First of all, you need to choose the fat that is suitable for the recipe. What is in the back area is not suitable for salting. The lard from the peritoneum is tough, and the lower brisket is ideal. See that there are no lumps in the product and that it is not loose.

If you have purchased a fresh and beautiful piece of lard, start salting. Before you start salting the lard in brine or with garlic, cut it into several parts so that each of them fits easily into a plastic bag.

Each element must be cut lengthwise, not on the skin, but on the other side. The depth of the incision is a little more than 2 centimeters. Sprinkle the salo well with salt (bottom, top, sides). Salt for salting should not be iodized, otherwise it will corrode our fat.

The product absorbs exactly as much salt as it needs, do not be afraid to oversalt. Next, cut the garlic, put the quarters of the cloves into the cuts. We put the pieces in a plastic bag, sprinkle with salt again and put a few cloves of garlic on top.

Tightly wrap the bag (to avoid loss of juice), leave the fat on a plate at room temperature for 2-3 days. When the juice appears, turn the bag over in one tug so that the product is on its own juice.

Use only coarse salt. Beforehand, the fat must be prepared - keep it in the cold for 4 days, at a temperature of -5 degrees. Next, we rub the product with salt from the bottom, top and sides, put it in a convenient container (with the skin up), cover it, send it to the refrigerator.

After 3 days, we take out the product, remove the wet salt with a knife and remove it from the plate. Rub the salmon again with salt. Repeat the steps up to 6 times until the salt on the fat is dry.

Salting lasts two weeks. The product is ready to use, but it would be good to brew for another 7-10 days. It can be stored in the refrigerator for six months and in the freezer for a couple of years.

Now you not only know how to properly salt lard in brine and how to store it in the refrigerator, but you can quickly cook this delicious product at home with garlic and other seasonings using various recipes. We hope that now you will not have to buy ready-made salted lard in a store or in the market (where they often offer a product of far from the best quality!).

Few housewives know how to properly pickle lard at home. And in vain: salted lard is a product that is not only tasty and satisfying, but also very useful for the human body. Although this benefit has often been questioned in the past.

Now scientists have proven 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 consumption of absolutely any product, even the most useful, of course, can harm.

Today we will show you how to choose the right lard for salting. And cook it deliciously at home with and without spices. You will learn that salting lard at home is not difficult.

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

choice of salting option;
the choice of the product itself;
age, etc.

How to choose the right lard for salting

To make delicious salted lard at home, the first thing. What you need to do is to choose the right product for salting.
How to choose a product, some useful tips.
1. The optimal size of a piece of lard for salting is from four to six centimeters in thickness. Remember, the thicker the product, the tougher and older it will be.
2. Pay attention to the color of the fat intended for salting. The product must be white or pale pink. Yellow color indicates that the product is not fresh 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. The fresh product has no specific smell either outside or inside.

How to salt lard with garlic and pepper in a dry way

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

In a warm climate, salted lard did not spoil for a long time. It was not only possible to eat it with bread, but also to cook 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 the fat yourself at home. The success of the business depends on choosing the “right” core product. You need to purchase it in pairs, preferably homemade in a proven place. Frozen lard will not turn out very tasty.

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

For dry salting you will need:

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

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

If there is no strong contamination on the piece intended for salting, it is not necessary to wash it. It is enough to clean the soiled areas with a knife.

Separately combine salt and pepper and mix.

Cut pork fat into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long. Roll the sliced pieces on all sides in the resulting mixture.

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

Put the container in the refrigerator on the bottom shelf.

A week later, salted pork fat with pepper and garlic is ready. A piece of black bread with salty fragrant lard is tastier 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! In order for the lard to be well and quickly salted, choose thin pieces (up to 5 cm in thickness). If salting a thick piece, then cut it into several smaller pieces.

Salting fat in brine in a cold way in a jar

This salting option is considered classic and the salting period is 3-4 days.

lard in quantity per one three-liter jar, if laid 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;
laurel - 3 leaves;
a pinch of 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! A spice mix can be purchased at the store. Seasoning "For salting" is perfect.

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

Spices (coriander, peppercorns) are crushed a little with a spoon. If bulk spices are taken, then, accordingly, they do not need to be crushed. Add all the spices except garlic to the boiling brine, mix and immediately turn off.

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

We take a jar, put pieces of lard cut lengthwise into it.

Attention! Fat in a jar for salting should be packed tightly. At the same time, so that later there was an opportunity, if necessary, to get one or two pieces.

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

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 salt out, the more salty it will be, respectively.

Fully prepared homemade lard in brine will be in a week. Then you can eat it or continue to store it in the refrigerator in this form.

If you do not like to eat wet, only lard taken out of the brine, you can do the following:

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 cling film and store in the freezer. It can be kept at home in this form for more than a year.

Salo in brine - the most delicious recipe in onion peel

It turns out incredibly fragrant, strong in texture, tasty. It is salted in this way quickly: only 1 day and the dish is completely ready.

To prepare, take:

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

Step-by-step recipe for salted bacon in onion peel:

Take a pot, it will be enough for 3-5 liters. Put dry husks removed from the bulbs and washed under water on the bottom of the pan. Put pieces of lard on top of the husk. Salt the product on top, sprinkle with pepper, lay out bay leaves and chopped garlic.

Attention! For salting fragrant lard in a hot way, we recommend that before adding garlic to it, mash it a little with a knife or spoon.

Fill the contents of the pot with water, set to heat.

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

When the brine in the saucepan on the stove boils, wait 10 minutes and reduce the heat to the very minimum. 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, home-cooked 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 of lard in a jar of garlic and spices

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

For salting, it is necessary to prepare the following products:

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

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

We put water on the fire, bring it to a boil, turn it off and let it cool completely to room temperature.
We clean the garlic, squeeze the cloves a little with a spoon, add to the water. Peppercorns and other spices in grains are crushed with a spoon, so they will give all their flavor to the brine. Let's put it all in the 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 salting brine, 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 the bacon into small pieces, approximately 12-15 cm in length. No more. Place them in the prepared brine, cover with a lid. The lard in the brine should be completely covered.

Put 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!

It can be taken out, cut and eaten. For storage at home, it is necessary to remove it from the brine, dry it, sprinkle with a little salt mixed with seasonings and send it to the freezer.

On a note! Salo with layers of meat will taste more pleasant, and it doesn’t matter how 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 cereals, and even with dark chocolate.

Video: boiled lard in a bag - cooking recipes

There are many ways to prepare salo. It can be smoked, boiled in onion skins, grilled on coals, baked in a sleeve, salted in brine, marinated or smeared with a garlic-pepper mixture. Particularly tender, fragrant and moderately salty is lard in brine, the most delicious recipe of which, in addition to salt and sugar, includes spices and dry herbs.

Secrets of choosing fat

When buying bacon in the market, do not hesitate to smell the piece you like. High-quality lard should smell subtly of the smoke from the straw, which was used to coat the pork carcass.
Visual inspection: First-class lard should have a firm but not gristly texture and a well-fitting, soft, scorched or stubble-free skin. The color of a good product is snow-white or with a pinkish tinge.
It is better not to buy beautiful-looking pieces with a large number of thick meat veins, since as a result of cold salting, the fat will turn out to be “rubber”. Layered bacon is ideal for smoking or boiling in onion skins.

Salo recipe in cold spicy brine

Ingredients:

bacon with a small amount of meat layers - 1 kg
water - 1 l
bay leaf - 4 pcs.
rosemary - 1 pinch
oregano - 1/2 tsp
basil - 1 tsp
allspice and black pepper - 7 peas each
juniper berries - 5-6 pcs.
garlic - 5 cloves
salt - 100 g.

Cooking

Dissolve the salt in hot water, boil the brine for 10 minutes. Then put crushed peppercorns, dry herbs and bay leaves broken into small pieces into it. Add crushed juniper berries and turn off the heat.
Cover the brine with a lid and leave it to cool in a cool room.
Engage in the preparation of fat. Scrape the surface of the lard with a dull knife blade, especially the skin. If the fat is stained with blood, then rinse it under cold water and dry it with paper towels.
Cut into long strips 6-7 cm wide or cubes with the same size of edges.
Peel and coarsely chop the garlic.
Place the lard mixed with chopped garlic in a three-liter jar sterilized with steam. Pour it with cooled spicy brine, tie a linen cloth around the neck of the jar and put it in the cellar or refrigerator for 5-7 days.
At the end of salting, remove the bacon sticks from the jar, dry them, roll in a mixture of peppers and herbs. Wrap the finished product in parchment and put it in the refrigerator.

Hot brine recipe

Ingredients:

fat - 1-1.2 kg
water - 7 glasses
salt - 8 tbsp. l.
cloves - 5 buds
bay leaf - 4 pcs.
ground chili pepper - 1 tsp.
whole black and allspice - 8-10 peas each
ground paprika - 3 tsp
garlic - 12 cloves.

Cooking

Recipe for salting lard in brine

Salo prepared in this way is excellently stored, does not deteriorate for a long time and retains its taste.

Ingredients:

thick bacon without meat veins weighing about 2 kg
water - 1 l
coarse, non-iodized salt - 1 cup
bay leaf - 5 pcs.
black peppercorns - 1 tsp. without a slide.

Cooking

Boil concentrated brine (brine) from salt and water and cool it.
Cut the bacon thoroughly cleaned from all sides into 5x10 cm bars.
Adding peppercorns and bay leaves between the layers, place the pieces of bacon in a three-liter jar without pressing.
Pour the cooled brine into the jar, cover with a saucer and leave at room temperature for a week. Then put the jar in the refrigerator for storage.

Salted lard is a traditional dish of Ukrainian cuisine, which has gained popularity in all countries of the world. It can be given with soup and a second course, consumed as a side dish. They like to eat it with bread, add dumplings to the filling, make cracklings of amazing taste. Delicacy can be combined with berries, herbs, vegetables, meat. Thanks to him, the food becomes juicy and spicy in taste. There are many ways to cook at home. Even the biggest gourmet will find the perfect recipe for themselves, how to pickle lard without the hassle and get a delicious treat.

How to pickle lard in brine - a classic Ukrainian recipe

Ingredients:

fat - 2.5 kg;
cold water (boiled) - 1.3 liters;
garlic - 8 cloves;
black pepper in peas - 6 grains;
bay leaf - 9 pcs.;
ground allspice - 4 teaspoons;
salt (preferably coarse) - 100 g.

Cooking:

Be sure to rinse the salo well under running cold water. This step should be given special attention to remove dirt and possible debris from the product.
Peel the skin with a knife and cut the fat with a sharp knife into large, long strips.
Finely chop the garlic.
In a bowl, mix the chopped bay leaf, ground pepper and peas, garlic.
Pour water into a deep container and dilute the salt.
Add seasonings to the water. There are never too many condiments. Salo will absorb exactly as many spices as it needs. Therefore, the taste of the dish will not be spoiled.
Add chunks of bacon to the spicy water. Top with a plate. Pour water into a three-liter jar and put it on top - this will be oppression.
Put in the refrigerator or in any other cold place for three days.
Take a paper towel and wipe the cooked product.
Top the fat with chopped garlic and spices.
Keep the fat in the freezer, wrapped in food foil or a bag.

How fat is salted in brine "brine"

For food lovers, there are many ways to cook. A very tasty recipe for salting bacon in brine, they like to prepare it for a long time.

Ingredients:

fat - 1.5 kg;
bay leaf - 7 pcs.;
garlic - head;
salt - 1 cup;
pepper in peas.

Cooking:

Prepare "brine". According to the number of ingredients for cooking, you need one glass of salt. For this volume, you need to take five glasses of raw water (cold).
Place water and salt in a saucepan and stir. Boil over high heat. Leave to cool, you can put in the refrigerator, then the cooking process will accelerate.
Cut the main ingredient in such a size that it is easy to get out of the jar. Smaller sizes will pickle faster. Larger pieces will be juicier, but it will also take more time.
Chop the garlic into pieces, it is advisable not to use the garlic, the result will be different.
Rub into each piece.
Take a three-liter jar. In order not to spoil the product, do not stack it tightly, leave a little space. Sprinkle with bay leaves and pepper between layers.
Cover with a lid. Do not put in the refrigerator. Store at room temperature for five to seven days, depending on how the lard is cut.
Distribute the finished product into bags and store in the freezer.

Salted fat in Belarusian at home

Salo is not only tasty, but also a very healthy product. Its use has a good effect on the body. The common misconception that lard helps weight gain is wrong. If used in moderation, there will only be benefits. So the vitamins and nutrients contained in the product help nourish the skin, improve metabolism and hormones, increase immunity, cleanse the body and cheer up.

Ingredients:

fat - 1 kg;
bay leaf - 3 sheets;
sugar - 1 teaspoon;
cumin - 1 teaspoon;
salt (preferably coarse) - 2 tbsp. spoons;
garlic - 7 cloves.

Cooking:

Rub the skin with a knife.
Wash the main product, dry well, for this you can use a paper towel.
Divide the garlic into two parts. Grind one half through the garlic, cut the second into small pieces.
Mix the composition of garlic, sugar, cumin, salt and grate the lard.
Break the lavrushka leaves with your hands, mix with pieces of garlic.
Sprinkle over fat.
Put the fat in a jar, cover.
Store in a dark, cool place, but do not refrigerate.
Every day, mix the pieces, changing their places.
The time required for salting is about a week. It all depends on what pieces are prepared. In order not to be mistaken, check the readiness every day.
Then put in the refrigerator for seven days.
Turn the product over every two days.
Do not remove seasonings and salt from the finished lard. Wrap in a bag, freeze.
Remove salt just before serving.

Salo salting recipe in Transcarpathian brine

In Transcarpathian villages, adults and children know how to salt lard. Pieces of fat hang in everyone's house. According to this recipe, delicious, fragrant, and most importantly natural lard comes out, which is quick to cook.

Ingredients:

lard (salted) - 500 g;
garlic - 10 cloves;
Bay leaf;
water - 2 glasses;
black pepper;
sugar - 1 tbsp. a spoon;
vinegar - 2 tbsp. spoons;
onions - 4 pcs.;
salt - 1 tbsp. a spoon;
carrots - 2 pcs.;
allspice;
carnation.

Cooking:

Finely chop the carrot.
Mix salt, sugar, pepper in water. Throw in carrots.
Boil.
Pour in vinegar and remove from heat.
Cool completely.
Cut the fat into thin pieces and transfer to a deep container.
Onion cut into rings.
Garlic - plates.
Put the onion, pepper, garlic on the fat. Mix everything evenly.
Pour cold brine over food.
Leave on the table. An hour later, the dish is ready.

Salo in brine with smoked flavor

For cooking, you can use ordinary fat, up to 10 centimeters in height. But the best thing for this recipe is a piece with a tender meat layer. In this version, it is not only tasty, but also beautiful. The use of onion peel in the recipe will add an exquisite smoked taste to the fat.

Ingredients:

fat - 1 kg;
garlic - 5 cloves;;
water - 5 - 6 glasses;
onion peel;
pepper;
lavrushka;
salt.

Cooking:

Prepare the husk from ten large onions.
Mix spices, salt, husks with water.
Cut the salo into pieces so that you can safely use it in the future.
Dip into liquid.
Wait until it boils and boil for 30 minutes.
Soak in brine for eight hours.
Take out the fat, wipe dry with a paper towel.
Wrap in foil, freeze.

Recipes for salting lard in a dry way

Salting fat at home can be carried out not only in brine. With this cooking option, the delicacy turns out to be no less tasty.

Ingredients:

pig fat - 1 kg;
bay leaf - 7 pcs.;
ground white pepper - 1 teaspoon;
coriander - 1 teaspoon;
ground red pepper - 1 teaspoon;
garlic - 1 head;
ground black pepper - 2 teaspoons;
salt (coarse) - 6 tbsp. spoons;
cloves - 1 teaspoon.

Cooking:

Rinse the fat very well, the quality of the final result depends on it.
Leave to dry. A paper towel will help speed up the process, wipe it dry with it.
Cut the garlic into slices.
Stuff garlic into a piece of lard. To do this, make cuts where you place the garlic cloves. Rub the remainder over the entire surface.
Mix the remaining ingredients together. Rub the product well on all sides.
If you are cooking several pieces, stack very tightly together in a container.
It is necessary that the product stand without cold for a day. Then refrigerate for six days.
Freeze the finished fat.

How to choose the right product for salting?

The main rule is to buy good quality fat. It must necessarily have not only a thin, but also a soft skin. It should not have a pronounced odor. Lard of male breeds has an unpleasant odor. The best part is the cut from the back or side. It is better not to take lard with a layer of meat - it is cut off from the belly. The delicacy from this piece will definitely be tough and badly chewed.

The ideal way to check if the fat is suitable is to take a sharp knife and pierce a piece, if it went in like butter, then this is exactly what you need. You can also check with a match - the better and softer it enters, the more pleasant the finished product will be.

The flesh should be white, with a slight shade of pink. The skin should not contain bristles, have a slight smell of smoke from straw. In order to tar the pig, they first cover it with smoldering straw, then remove the remnants of the hairs with a blowtorch. If there is a third-party smell, you should not take a piece, which means that the storage conditions were not observed.

The ideal thickness for salting is five centimeters, you can take thicker or thinner, to taste. Pay attention to the stigma - this means that the product is of high quality.

How to speed up the process of salting fat?

To speed up the process:

so that the fat cooks faster, is soft and juicy, soak it in water for six to ten hours;
use only coarse salt, it removes excess liquid;
cut the fat into small pieces, the smaller, the faster it will cook;
if you do not like small pieces, make cuts over the entire surface - this will also help reduce the salting time;
there is never too much salt, don't be sorry. Salo will take as much as he needs, a large amount will speed up the cooking process.

Never store the product in the light, in this case the fat quickly turns yellow.