Delicious marinated salo recipe

Ingredients:

• pork fat with a meat layer - 800 g;
• filtered water - 1 l;
• dry bay leaf - 2 pcs.;
• fine salt - 6 tbsp. spoons;
• table vinegar - 2 tbsp. spoons;
• garlic - to taste;
• white sugar - to taste;
• ground paprika - to taste;
• ground pepper - to taste.

Cooking

We wash the lard, cut it into slices, put it in a saucepan and pour it with cold water. Add a little vinegar, ground paprika, a pinch of sugar, ground pepper, garlic and bay leaf. That's all, the marinade for salting lard is ready! Stir it, taste it and add salt if necessary. After that, we remove the dishes with bacon in the refrigerator for 6 days, and then we take a sample and put it on the table as a snack.

Salting lard in a marinade at home

Ingredients:

• - 200 g;
• vinegar 3% - 3 tbsp. spoons;
• ground red pepper;
• sugar - to taste;
• bulb - 1 pc.

Cooking

We cut the salted bacon into thin strips, put it in a jar and pour it with vinegar. Then add some red pepper and sugar. Pour chopped onion on top, mix and leave for 30 minutes. We keep snacks in the fridge.

How to cook lard in a marinade?

Ingredients:

• lard - 500 g;
• water - 2 l;
• bay leaf - 2 pcs.;
• carnation;
• carrots - 1 pc.;
• onion - 1 pc.;
• spices.

For marinade:

• - 100 g;
• spices;
• garlic - 2 cloves;
• water - optional.

Cooking

We wash the lard, remove the skin, put it in a saucepan with water and bring to a boil. After that, carefully drain the water, and rinse the fat and put it on fire again, filling it with water. Add bay leaf, pepper and cloves. We clean the carrots and onions, cut them in half and throw them into the pan. We cook the lard for about an hour, and in the meantime we prepare the marinade: dilute the tomato paste with water, squeeze out the garlic and season with spices. We spread the hot lard in a jar, fill it with a fragrant mixture and put it in the refrigerator for several days.

Recipe for delicious lard in marinade

Ingredients:

Cooking

We take a piece of bacon, rinse well and cut into pieces. After that, put it in a clean jar. We clean the garlic, chop it in circles and sprinkle on top with an even layer. To prepare the marinade, pour water into a bowl, throw salt, peppercorns and bay leaf into it. We put the dishes on a weak fire and cook for several minutes so that all the salt dissolves. Then remove the marinade from the stove, cool and carefully pour the lard with garlic. Close the top with a lid and leave to marinate for 3 days in the refrigerator or cellar.

Pickled bacon is an excellent appetizer, however, undeservedly forgotten lately. And all because the stores have a large selection of sausages. So why is this product so rarely eaten? True culinary experts know how to marinate bacon and cook amazingly mouth-watering snacks from it.

This article will offer a variety of recipes for making lard at home, which are much healthier, better quality than store-bought sausages. In addition, they are natural, will save the family budget.

The skin of fat before pickling should be cleaned with a knife, but it is not recommended to cut it off. After the product is washed in cool water, wiped dry with napkins. Some recipes call for cutting into small pieces. In such cases, the product is placed in the freezer for a short time, after which it is much easier to cut.

Most often in marinades for fat are used:

different types of vinegar;

garlic cloves;

pepper of different types;

• clove buds;

  laurel leaves.

1. The composition and quantity of spices is not strictly regulated, but it is better not to add fresh herbs to marinades, this can lead to spoilage of fat. The product cannot be stored for a long time. Take better dried herbs, dill and caraway seeds.
2. Filling for the marinade is best boiled, lard can be poured with a cold, warm or hot solution. And to speed up the pickling process, greasy pieces can be boiled for just a couple of minutes.
3. To make the appetizer tastier, you need to choose with streaks of meat.
4. You can not take sinewy subcutaneous fat for pickling.
5. Fat must be cut into pieces 5 * 5 cm.

How to pickle lard: recipes

Below are 10 pickled lard recipes. Although some of the recipes are similar, they are all very different.

How to pickle lard for smoking

In this way, you can prepare salsa for smoking. After cooking according to this recipe, smoking is carried out for about a day at a temperature not higher than 25 degrees.

List of ingredients:

• about 1 kg of fat without streaks;
• 2 liters of mineral water;
• salt - 4 tablespoons with a slide;
• half a teaspoon of sugar;
• gelatin - 0.050 kg;
• a pinch of crushed red pepper.

How to cook:

1. Prepare a solution of 1 liter of water and spices.
2. Pour the cleaned lard with this solution, keep in the refrigerator for 10 days, then remove the fat layer from this solution, pour over with boiling water.
3. From 1 liter of water and gelatin, prepare a mixture to which add a little red pepper.
4. Heat this mixture to a temperature of 65 degrees, and immerse the lard in it.

After a short time, the product will be ready for smoking.

Ask the chef!

Failed to cook a meal? Feel free to ask me personally.

Salo marinated in brine in a jar

Depending on the amount of product, the amount of water is also calculated. It is rational to cook bacon in jars with a capacity of more than 1 liter.

Grocery list:

• lard - how much to eat, not less than a kilogram;
• boiled water - about 2 liters, possibly more;
• salt - up to 1/5 kg;
• black pepper in the form of peas - about 1 teaspoon;
• 5 sheets of noble laurel in dried form;
• allspice peas - about 5 pcs., if desired, you can not add;
• garlic - 1 medium-sized head.

How to pickle lard in brine:

1. Boil water, add all the spices to it and cook this mixture for 5 minutes on low heat.
2. Peel the garlic, cut into thin slices, stuff the bacon with it.
3. Cool the brine, put a stuffed layer in it, and put it in the refrigerator for 3 days.

Salo marinated in brine in a jar is completely ready for use.

How to pickle lard for hot and cold smoking

To smoke the product, it can be marinated at home in a plastic bag. The amount of spices is regulated depending on the amount of fat and on the thickness of the cut pieces.

Grocery list:

• salce - how much to eat;
• garlic - at least one large head for every kilogram of the layer;
• salt - as much as you need, a few tablespoons with a slide for each kilogram of product.

How to pickle lard for smoking:

1. Cut the bacon into large pieces, peel the garlic and cut into thin slices. Make several cuts in each piece of fat layer and place several garlic pieces in each.
2. Roll each piece generously in salt, put the bacon in a plastic bag, additionally sprinkling with the remaining spices.
3. The bacon should be marinated for about 5 days, keeping it at room temperature. In this case, it is advisable to turn the package over once or twice;
4. After that, you need to put a bag in the refrigerator for three days. After that, the product is ready for smoking.

After this period, it should acquire a slightly dark shade. If this does not happen for a long time, you can add spices to the bag with a fatty layer and leave for another day.

Marinated lard at home

This is a very spicy and spicy appetizer recipe.

List of ingredients:

• salsa - 1000 g;
• salt - 700 g;
• greens (different) - 1 bunch;
• garlic - 1 head;
• 1 liter of water.

Step by step preparation:

1. Boil the brine from water and spices, place the fat layer there for three days and put the product in the refrigerator.
2. After the end of this time, you need to dry the product removed from the brine with a paper towel.
3. Chop the garlic very finely, chop the greens. Rub the fat layer with this mixture. Wrap this snack in cotton cloth and store in the refrigerator.

After rubbing with spices, the appetizer is ready to eat immediately.

Pickled lard in a jar

This recipe is very spicy and moderately spicy. By adjusting the amount of spices, you can also adjust the sharpness of the taste of the finished snack.

List of ingredients:

• pork fat - 1 kg;
• salt;
• spicy herbs - a mixture for fat;
• pepper;
• chopped bay leaf;
• allspice in the form of peas;
• garlic - 2 small heads.

How to cook:

1. Cut the fat layer into pieces of 2 cm, mix the spices, rub the pieces with the mixture.
2. Peel the garlic, cut each slice into several pieces.
3. Put a few pieces on the bottom of the jar (it is advisable to use a three-liter one), then put lard, a few pieces.
4. Mix all the spices and herbs, sprinkle them with pieces.

You need to insist salsa for about a week in the refrigerator. If the pieces were cut thinly, then 4 days may be enough for the fat layer to be ready.

Marinated salo with vinegar

Saltse with vinegar is a very spicy snack, so you need to use it in moderation.

List of ingredients:

• onions - 2 pcs.;
• fat - 2 kg;
• water;
• vinegar - 2 tablespoons;
• spice mixture - 4 tablespoons.

How to pickle:

1. Cut the salsa into large pieces, peel the onion and cut into rings;
2. Put fat and onion in layers in a saucepan, pour water to the top, pour in vinegar and put 2 tablespoons of spices.
3. Marinate the fat layer at room temperature for a day.

After that, get the pieces, roll them in the remaining spices and put in the refrigerator. You can eat such a snack in five hours.

Marinated salo with onions

Onion peel will give the fat a beautiful color.

• onion peel;
• salsa - 1000 g;
• chili pepper - 4 pcs.;
• 1 glass of salt;
• black pepper - 1 tablespoon.

How to cook:

1. Cut a kilogram of fat into several parts, boil water and spices together.
2. Put the husk into the pan, then part of the fatty layer, and then again the rest of the husk.
3. Add water if needed to cover the fat. Boil 10 minutes.
4. Wrap the pan with bacon in a blanket for 10 hours, then take out the lard (brine and husks can be thrown away).
5. Cut the garlic and pepper into slices, stuff the bacon with them, then grate it with black pepper;
6. Wrap the pieces in cling film and store overnight in the refrigerator.

After that, move the fat layer to the freezer and use as needed.

Pickled lard with garlic

Garlic is an indispensable ingredient in the preparation of salsa. Almost all recipes are prepared with it. Another one will be shown below.

Grocery list:

• lard with streaks of meat - about 1 kg;
• water;
• salt (depending on the amount of water - 4 tablespoons per liter);
• garlic - 4 cloves;
• bay leaf and black pepper in the form of peas - optional.

Marinating technology:

1. Cut the lard into pieces, put in a saucepan, pour water into it so that it covers the lard, then add spices.
2. Put a plate on top of the fat layer, place a load on top, and leave it like that for three days.
3. After that, it needs to be taken out and dried, stuffed with thin slices of chopped garlic, if desired, you can sprinkle with spices, for example, suneli hops.
4. Wrap the bacon in a paper towel or cloth and keep in the refrigerator for about a day.

Serve the fat, sliced, and lightly brushed off the spices.

Pickled lard: a wonderful recipe

Marvelous - because under the degree. But this fat is really “wonderful” in taste - it cannot be confused with anything.

List of ingredients:

• lard (preferably with streaks of meat) - just take about 1 kilogram;
• garlic - one head;
• water - 1 l;
• several bay leaves;
• black pepper in the form of peas - 1 teaspoon;
• salt - 200 g plus a few more tablespoons;
• ground black pepper - two bags;
• vodka - 100 g.

Cooking:

1. Cut the salsa into pieces, stuff with garlic slices and roll in a mixture of spices.
2. Prepare the brine: dissolve 200 g of salt in one liter of water, put the mixture on fire, add bay leaf and pepper in the form of peas.
3. Boil the mixture, put the bacon in it and cook for 10 minutes.
4. Remove the hot bacon from the brine with a slotted spoon, put it in a jar, cool the brine. Pour vodka into it. Pour bacon with cold brine.
5. Leave it for 2 weeks to marinate.

Store in refrigerator or roll up.

Marinated lard with a layer: a recipe with herbs

The main thing is to choose fat, in which the meat layer will be at least 50%.

Grocery list:

• a mixture of provencal herbs;
• salt, pepper, garlic;
• bacon with meat.

How to marinate:

1. Cut the salo into large pieces, sprinkle with salt and leave for 2 weeks (change it every three days).
2. After 2 weeks, pass the garlic through a press, add pepper and a mixture of green herbs to it.
3. Grate the fat layer with the mixture, then sprinkle the pieces with Provence herbs again, wrap the fat layer in parchment.

You can eat such a snack after 3 days.

These recipes describe how to marinate lard right at home. They can be changed and supplemented, thus inventing new ones.

See also, pickle fat, video:

Salo ... A lot has been said and written about its benefits, taste and history. And so we decided not to delve even further into this topic, but simply try to cook lard in a marinade. You will find very tasty recipes for this dish in our article.

How to prepare lard for salting?

Ways of salting fat, if desired, you can find a huge number. So, you can simply rub it with salt and put it in the refrigerator, cook it in the oven, or use the cold-smoked method. But the most tender, fragrant and softest of all is lard cooked in brine.

If this is the first time you decide to experiment with home salting, take note of the following recommendations:

• Salo must be fresh. Checking this is very simple: stick a toothpick or knife into the pulp, and if it enters easily, then you can take the fat. Usually pickled pieces from the side of the pig or from the back.
• For the "wet" salting method, it is best to choose bacon without meat veins. Meat lard is more suitable for smoking and baking, but salted lard is stored less and quickly deteriorates.
• The thickness and size of the pieces of fat have a great influence on the taste of the finished product. More fragrant, tender and tastier, the pieces are about 4 cm wide and no more than 6-7 cm long.

And of course, what marinade for lard can do without spices? It is spicy herbs, fragrant peas and twigs of plants that give the products an extraordinary taste and smell. For the preparation of brine for pork fat, the following seasonings are ideal:

• Bay leaf;
• allspice;
• black and white peppercorns;
• garlic;
• dried dill;
• cilantro seeds;
• caraway;
• ground coriander.

Salo will absorb odors better if the spices are crushed in a mortar before adding to the marinade. As for salt, it is better to take small table salt. Iodized, kosher and sea salt for brine is not suitable at all.

Salo in brine: the most delicious recipe

Why fool yourself, spend a lot of time and effort to pickle a small piece of lard? It is much easier to buy a ready-made product on the market. If you think that way, you are deeply mistaken. Firstly, the most delicious lard is necessarily cooked with your own hands and with love. And secondly, the recipe for salting it is very simple, and we will talk about it now.

Composition:

• 1-1½ kg fat about 3 cm thick;
• 1 st. table salt;
• 1 head of garlic;
• 4-6 bay leaves;
• allspice or regular black peppercorns.

Cooking:

1. We collect all the ingredients together.
   
2. At the very beginning, we will prepare the brine. To do this, dilute a glass of salt in 1 liter of water, bring the liquid to a boil, and then cool to room temperature.
   
3. In the meantime, the brine boils on the stove, cut the fat into convenient slices.
   
4. Now, using a knife, chop the peeled garlic. We rub them with each piece of fat.

   

5. Then we put the fat in a jar, put the pepper in the same place, add the bay leaf and pour all the ingredients with the cooled brine.
6. Cover the jar with a clean towel and leave to marinate at room temperature for 4-6 days.
   
7. After the allotted period of time, the fat is removed from the jar, dipped and laid out in bags, after which it is sent for further storage in the refrigerator.

Homemade bacon in onion peel

Salo marinated in ordinary brine is a fairly frequent guest on our tables. But lard, salted with onion peel, is considered something special. Such an appetizer acquires a light onion shade and aftertaste, but at the same time the fat itself remains quite tender and soft. Don't believe? Then try it yourself.



Composition:

• 1 kg of fat;
• 1 liter of water;
• husk from 5-6 onion heads;
• 5-6 art. l. salt;
• 1 st. l. Sahara;
• 1 st. l. mustard;
• 4 bay leaves;
• 6 peas of allspice;
• 10 black peppercorns;
• 1 tsp coriander;
• 2 seeds of cloves;
• spices for bacon.

Cooking:

All kinds of sausages brazenly pushed the fat into the background.

It is being used less and less.

And all why? Yes, everything is simple!

Many housewives know how to marinate bacon and cook mouth-watering snacks from it.

But it is much tastier, more natural and cheaper than purchased sausages.

And there are a huge number of cooking recipes.

How can you pickle lard at home?

Pickled lard - general principles of cooking

Before marinating, the fat must be scraped with a knife, especially the skin. But it shouldn't be removed. The product is then washed with cold water and dried. If the recipe requires finely chopped pieces, then it is better to hold the fat a little in the freezer. It will be easier to work with him.

What is put in marinades for lard:

Different types of pepper;

carnation;

Bay leaf.

There are no strict restrictions on the composition of spices and their quantity. But you need to be careful when adding fresh herbs, as it can shorten the shelf life of the product, provoke the development of mold. It is better to use dry herbs, dill seeds, cumin.

Marinades with the addition of water should preferably be boiled. You can fill the prepared product with cold, warm or hot liquid. Sometimes, to speed up the process, the fat is boiled for several minutes.

How to pickle lard at home with vinegar

The recipe for a very tender and fragrant pickled lard. You can try it after 2 hours or after 2 days. It all depends on the chosen form of cutting.

Ingredients

600 grams of fat;

3 tablespoons of salt;

5 peppercorns;

2 bay leaves;

5 cloves of garlic;

1 head of onion;

3 tablespoons of vinegar (9%);

2 cloves;

A little paprika.

Cooking

1. Pour half a liter of water into the pan, put salt, throw cloves with peppercorns and bay leaves. We put on the stove and boil the marinade for a minute after boiling.

2. For a quick method (which takes 2 hours), we cut the fat into thin slices, like on a table. Chop the garlic cloves into pieces and pierce each plate in the center.

3. For long-term pickling (which is 2 days), cut the fat into cubes or cubes of 5-10 centimeters.

4. We simply peel the onion head and cut it into half rings. Can be quartered or sliced, no need to grind.

5. For a quick method, simply cut the remaining garlic into slices, add onion, paprika and vinegar. Pour a little warm marinade and leave warm for 2 hours. Refrigerate before use.

6. For the second method, simply cut the remaining garlic in half, add onion, paprika and vinegar. Now you need to pour a well-cooled marinade, stand for 3 hours at room temperature, then put in the refrigerator.

Marinated lard "Divnoe" with garlic

If you can’t choose which recipe to pickle bacon, feel free to give preference to this! The product is tender, soft, slightly moist. Indeed, marvelous!

Ingredients

Salo with layers of 1 kg;

1 liter of water;

200 grams of salt;

Peppercorns and bay leaves;

2 spoons of sugar;

Head of garlic.

Cooking

1. We cut the lard into cubes of 5 centimeters.

2. Peel the garlic, cut each clove into 4 parts to make long and sharp pieces.

3. We pierce the pieces of lard with garlic, it is possible in several places.

4. Boil the brine from water with salt and sugar, throw peppercorns and bay leaves into it.

5. As soon as the marinade boils, dip the fat into it, let it boil and turn it off after a minute.

6. While the fat is hot, take a ladle, catch the pieces and put them in a clean and dry jar. Fill to the top with marinade and close the lid.

7. Cool at room temperature and remove to marinate in the refrigerator for 3 days. Such fat is stored there for a long time.

How to pickle lard at home per day

A simple and quick recipe for pickled bacon, which does not require a lot of spices. Let's take the most basic ones. A feature of this method is the addition of a decent amount of sugar, which makes the fat especially tasty.

Ingredients

1.2 kg of fat;

A glass of salt;

Liter of water;

0.5 cups of sugar;

2 bay leaves.

Cooking

1. Add sugar, all spices and salt to the water. Bring to a boil and let the marinade cool.

2. Cut the fat into arbitrary pieces, but not larger than 10 centimeters.

3. Fill the lard with brine or vice versa, put the pieces in the cooled marinade.

4. Keep warm for 5 hours, and the rest of the time in the refrigerator.

5. Optionally, you can change the recipe by adding various spices, herbs, garlic.

Marinated salo "Crimean" with onions

Another recipe for marinating lard with vinegar. We choose fleshy, even pieces, but not very thick. You can use the peritoneum.

Ingredients

1.5 kg of fat;

1.2 liters of water;

200 grams of salt;

3 tsp vinegar 70%:;

2 onion heads;

Dried dill.

Cooking

1. We clean the main product, cut into pieces, the size of a palm. Put in a saucepan.

2. Add coarsely chopped onion and peeled, halved garlic cloves. Quantity to your taste. You can cook without it.

3. We put dried dill, other herbs are possible.

4. Separately, boil the salt with water, cool, pour in the vinegar and send it to the fat. We put a small oppression, put it in the refrigerator for two days.

5. Then we take it out, dry the pieces. You can grate with ground pepper, fresh garlic.

How to pickle lard at home with onion peel

The recipe for a wonderful and very beautiful lard in onion skins, which will also take about a day to cook. But if you need to get the product faster, then you can boil the fat in the marinade for 5-10 minutes.

Ingredients

1 liter of water;

Big husk husk;

0.5 tablespoons of vinegar;

6 tablespoons of salt;

2 spoons of sugar;

Peppercorns;

700 grams of fat.

Cooking

1. Boil the husk with water. It is better to do this in advance to allow the husk to cool in the broth. So it will be much richer. We filter the broth, you can simply drain it into a colander.

2. Add salt, sugar, put peppercorns and bring to a boil again.

3. In the meantime, peel the garlic cloves, cut in half.

4. Cut the lard into cubes of five centimeters, put in a container, pouring with pieces of garlic. To taste, you can add dried herbs, bay leaves, cloves.

5. As soon as the marinade boils, pour in 70% vinegar and send the whole thing to the fat. We cover and chill. Then we put it in the refrigerator.

6. To speed up, add lard to a boiling marinade, pour in vinegar and boil for several minutes. We add the garlic when we remove it from the heat, and the heat subsides a little. Otherwise, the flavor will not be as strong.

Marinated lard "Ukrainian" for an hour

A wonderful appetizer recipe that can be made an hour before serving. A very quick way to marinate lard, but it does not store for a long time. Therefore, it is better to cook in small portions.

Ingredients

300 grams of fat;

0.5 carrots;

1 onion;

2 cloves of garlic;

1 spoon of salt;

1.5 tablespoons of vinegar 3%;

Black pepper.

Cooking

Grind the garlic, combine with salt and black pepper. For a better taste, you can grind this fragrant dressing with a pestle.

Add table vinegar and leave for now.

We take the fat and cut it first into 0.5 cm plates, then into pieces. You should get sticks. We throw them into a bowl.

Three strips of carrots and add to the fat.

Cut the peeled onion head, then chop into half rings. It is desirable very thinly so that they marinate faster. Onions are also sent to the fat.

Now put the fragrant dressing in a bowl and mix well with your hands for 2-3 minutes. This is very important, you need to work out every piece of fat and mash the vegetables well.

Leave the snack for an hour, before serving, add a little vegetable oil.

How to pickle lard at home in Korean

A feature of this recipe is the use of soy sauce and a large number of spices. Perhaps that is why such pickled lard is called Korean.

Ingredients

500 grams of fat;

40 grams of soy sauce;

50 grams of sugar;

25 grams of vinegar;

50 ml of oil;

1 hot pepper;

2 cloves of garlic;

Green onion feathers.

Cooking

1. Cut the washed and dried piece of bacon into sticks, 2.5-3 centimeters wide, and then thin slices of 0.4 centimeters.

2. Grind the garlic, chop the green onion and pour the slices of lard.

3. Combine soy sauce with vinegar, add sugar and stir until completely dissolved.

4. Cut the sharp pod very finely, send it to the marinade.

5. Pour in the vegetable oil last.

6. We send the fragrant filling into the fat, stir.

7. Cover and leave for four hours. But it is better to let it marinate all night, especially if there are many meat layers.

Good fat is soft and not stringy. To determine this, it is enough to stick a match into a piece. If it enters easily, then there are few fibers. If it is difficult to stick a match, then it will be difficult to chew such a product.

Boiled lard is much softer than pickled or salted. And if you come across an unsuccessful and hard product, then it is better to heat it up.

Excess pickled bacon must be removed from the liquid, dried well, wrapped in foil and put in the freezer. It will stay better there. If you need to briefly extend the shelf life, then you can simply add a little fresh vinegar to the marinade.

Fat from the sides and back of a pork carcass is much more tender and softer than the peritoneum. But she, in turn, has more meat layers and because of this she is more valued. But any piece can be made delicious if you choose a good cooking method.

Those who avoid lard because they think it's high in calories simply don't know anything about it. Pork fat is able to increase immunity, remove cholesterol and heavy metals from the body, and also have a beneficial effect on the functioning of the stomach and intestines.

The main thing in the use of this product is to observe moderation, then it will only bring benefits, and not extra pounds and health problems.

Classic recipe

The classic recipe for this dish can be categorized as “simple and quick”. In addition to the fact that this recipe introduces the basics of lard salting technology, it also provides an opportunity for culinary experiments, since the choice of spices and their quantity is arbitrary (to taste).

For cooking you will need the following products:

• 1000 g pork fat;
• 1250 ml of water;
• 200 g of salt;
• 30 g fresh garlic;
• seasonings and spices to taste.

The preparation of the ingredients will take no more than 60 minutes, and the subsequent salting process will last for four to six days.

The calorie content of the product will be on average 712.0 kcal per 100 g.

The method of salting lard in brine in a jar:

• Dissolve salt in boiling water, let the brine boil a little and leave to cool;
• Cut the product intended for pickling into pieces that will easily pass into the neck of a three-liter jar, rub with garlic and put in a bottle, pressing lightly and sprinkling with spices;
• Pour everything with the cooled marinade, cover with a towel and leave alone away from direct sunlight for the time specified in the recipe;
• Salted bacon, dry with a paper towel, wrap with parchment (foil or cling film) and store in the freezer.

Salted salo in brine with garlic in a jar

When salting bacon, various spices are used: from classic black peppercorns and bay leaves to star anise. But without garlic, it will not have that appetizing aroma and piquancy. Therefore, it is possible to take only one garlic for salting from spices and as a result you will get a soft and fragrant bacon.

For salting lard in brine with garlic you will need:

• 1000 g of lard;
• 1000 ml of water;
• 200 g of salt;
• 50 g garlic cloves.

It will be possible to try salted bacon with garlic 6 days after it was put in a jar and poured with brine.

The nutritional value of the finished bacon is 815.6 kcal / 100 g.

• • Since saline is used cold, the first step is to prepare the brine. For him, you need to boil water, dissolve salt in it and cool;
  • While the brine is cooling, prepare the lard. It must be cut into medium pieces and rubbed with garlic on all sides;
  • Then put the prepared pieces of the pork product into the jar, sprinkling their layers with the remaining chopped garlic;
  • Pour the contents of the container with cooled brine and send to a dark, cool place for six days. You can leave it in the refrigerator or basement for this time.

Salting in hot brine

The recipe for salting lard in hot brine is very common and has many fans, due to the fact that the finished product is much softer and more tender than any other method. Another plus of this method is that the fat is salted out much faster.

To pickle a three-liter bottle, you need to take the following amount of the main product, as well as water and spices for the brine:

• • • 2500 g of lard with a layer;
    • 2000 ml of drinking water;
    • 150 g of coarse table or sea salt;
    • 15 g dry mustard;
    • 10 g red ground pepper;
    • 30 g of garlic;
    • 15-17 black peppercorns;
    • 7-8 peas of allspice;
    • 5-6 cloves.

It will take no more than 20 minutes to prepare the main ingredient and prepare the brine, and the finished salted lard can be tasted in 2-3 days.

Fat filled with hot brine loses some of its fat and calories, therefore, depending on the presence of a layer, the calorie content of such a product will be from 450-500 kcal / 100 g.

• Cut the lard into pieces that will be convenient to put in a jar, and roll each piece in red ground pepper. Peel the garlic cloves and chop into thin petals;
• In a three-liter bottle, do not fold too tightly with the skin up, the product cut into pieces for pickling. Sprinkle each layer with garlic cloves;
• Dissolve salt in clean drinking water, add cloves and peppercorns. Bring the brine to a boil and dilute dry mustard in it;
• Pour hot brine over lard in a jar, then cover with a lid and leave alone for several days.

Recipe for salted lard in Ukrainian

Salo is considered a Ukrainian national delicacy. In Ukraine, as soon as they do not cook it: with onion peel, and with honey, and even in chocolate. Every Ukrainian housewife has her own recipe for lard in Ukrainian. All existing recipes for this delicacy are enough for a whole cookbook. Below is one of them.

For this salting in Ukrainian you will need:

• 1000 g of lard with a layer;
• 1000 ml of purified drinking water;
• 200 g of coarse sea or table salt;
• 60 g (about 10 medium cloves) garlic;
• 6 peas of allspice;
• 6 black peppercorns;
• 3 bay leaves;
• 15 g dried (or 30 g fresh) herbs;
• 1 star anise;
• a little black ground pepper to taste.

The total time for salting will be three to four days.

The calorie content of this pickle will depend on the calorie content of the original product, and on average, per 100 grams, this figure will range from 724 to 816 kilocalories.

• First you need to prepare the fat. This culinary process will take place in two stages. On the first one, you need to soak the original product cut into pieces in cold water for three to four hours (or better night). This is done so that all the blood is washed out of the meat layer;
• After soaking, the pork fat should be loosely (so that it does not suffocate) in a prepared jar, not forgetting to add spices and spices between the layers;
• Prepare a brine from water and salt. Salt can be dissolved both in cold water, and in hot or boiling water. It is important to achieve complete dissolution of all crystals. Pour lard folded in a jar with room temperature brine;
• Cover the container with a lid and leave to salt in the refrigerator for up to four days.

You need to be very careful when choosing pork fat for salting, so that unscrupulous sellers do not slip the fat of a boar, an old or sick animal. A good product has a delicate pink shade that is pleasant to the eye, and its meat layer does not stick to hands.

It is worth refraining from acquiring a gray-yellowish bacon with an unpleasant specific smell, on the skin of which there is no stigma indicating product certification.

Fat from the back and sides is perfect for salting, but it is better to refuse lard from the sternum and belly, since the sinewy layer passing through these parts of the carcass makes it too tough.

After buying fat, you should not store it together with other products that have a specific smell, since it is able to absorb foreign odors. But if suddenly the pork product has absorbed, for example, the smell of fish, it should simply be soaked for a couple of hours in boiled water with chopped garlic.

The second main ingredient used in the process of salting lard in brine in a jar is salt. It is better to use a large sea or table. Salt will not only help preserve all the nutrients, but also remove excess moisture from it.

The amount of salt and spices indicated in the recipe can be adjusted to your liking, but do not be afraid to oversalt this product. Why? Because the fat will absorb only as much salt and spices as it needs and not a gram more.

You can speed up the salting process if you place the fat in the refrigerator under oppression. Care must be taken when storing salted pork fat. In addition to the temperature regime, the light regime should also be maintained, since under the influence of sunlight the product will age and turn yellow very quickly.