Salo is a national traditional dish, beloved by Russians, Ukrainians and Belarusians. It can be salted, boiled, smoked and even fried. It can be used to cook food, and you can also stuff lean meat with it. It is impossible to imagine a traditionally cooked Ukrainian borscht without sour cream, a piece of aromatic bacon, horseradish and green onions.

There are many ways to salt lard at home, but we will focus on the classic version of salting - dry.

There are also many dry cooking methods.

To begin with, choose a suitable piece: the bacon should be white or pale pink with a thin piece of pork skin, ideally if the piece is with small veins of meat. It is best to buy in the market, as there are cheaper and fresher ones, and there is more choice. What kind of lard to choose is a matter of taste: someone likes thick, someone thin, someone with meat veins, and someone with a thick layer of meat. However, the ideal thickness for salting should not be less than 3-4 cm. To prepare tasty bacon, it is undesirable to use the abdominal layer or grayed pieces. Many believe that the yellow tint of lard indicates the old age of the product, but this is not entirely true.

A yellow color can appear if the lard is very oily, especially for homemade ones. Nevertheless, if you buy on the market, it is better not to take such lard. Please note: boar fat is harder and more sinewy, so we recommend using cuttings from young pigs. Slices from the back of the carcass or from the sides work best.

So let's move on to preparing lard in a dry way. Salting involves many different ways, but each of them is based on a large amount of salt and spices.

Classic recipes for dry salting of lard

Option one: wash a piece of fresh bacon, clean it with a knife from dirt and cut it into cubes of about 25x25 cm.Create a salted mixture for salting: pour about 200-300 g of coarse salt with a small amount of water (about 50 ml). With the resulting gruel, carefully rub each block from all sides. Sprinkle a sheet of parchment or thick white paper with a layer of salt about 1.5-2 cm. Carefully lay the salted pieces in layers on a sheet of parchment with the skin down.

We also cover each layer between the pieces with salt for even brining. We cover the laid pieces of bacon, wrap them with paper or parchment several times and hide them in a dark, cool place, for example, a cellar or refrigerator, for about two to three weeks. Ready lard can be stored for months and will be an excellent addition to a fun feast.

Option two: cut the washed and cleaned lard into small cubes. Each bar must be grated with garlic, then salt well with salt mixed with the following spices: ground black pepper, bay leaf, cumin. We put the blocks on top of each other, not forgetting to sprinkle each layer with salt and finely chopped garlic cloves. We put the well-tamped pieces in a plastic bag or cling film and put them in the refrigerator for 10-14 days. Please note: bacon salted with garlic is stored much less than salted without spices. But such a dish turns out to be much "juicier" and more aromatic.

Methods for quickly salting bacon

The holidays are fast approaching, and you wanted to pamper your friends and loved ones with deliciously cooked lard? There are ways to cook lard quickly, literally in 4-5 days. These are the so-called recipes for salting lard in a jar.

Method one. Prepare an aromatic seasoning: mix salt, allspice black peppercorns, bay leaf and paprika. We wipe the fat with a damp cloth (it is important not to wet the fat so that it does not deteriorate), clean the dirty places with a knife, wipe it again and dry it on a dry cloth for at least half an hour. We cut dry bacon into small pieces that can crawl through the neck of a 3-liter jar. Put half of the finished fragrant mixture at the bottom of the can.

It is also advisable to add a few chopped garlic cloves for flavor. Rub the chopped bacon with salt and put it in layers in a jar, carefully sprinkling each layer with salt. Gently pour the remaining half of the fragrant mixture on top and close it tightly with a well-fitting lid. We put the jar on its side in a secluded cold place and turn it over several times a day, then, after a couple of days, put it in the refrigerator. After three days, the tasty bacon is ready. Before using the bacon, it is necessary to wash and dry well. It is advisable to store ready-made bacon in the freezer.

The second method of preparing lard in a jar does not fundamentally differ from the first. Lard is placed in a jar, abundantly grated only with salt without adding spices. It is stored in the refrigerator and is ready to eat after two to three days of salting. Before serving, rub a slice well with a mixture of peppers (ground black and red) and a mixture of dry aromatic herbs: marjoram, caraway seeds, dill. parsley, etc. You can use whatever herbs you like.

Express method of cooking lard

You have decided to cook real Ukrainian borscht, but there is no ready-made bacon at home? We offer an excellent express method for preparing bacon in just half a day. So, we need: a small piece of fresh bacon, finely ground salt (not iodized), a mixture of ground black and red peppers, turmeric, a couple of garlic cloves. We cut the washed and peeled shmat into thin long strips (as before serving). Rub each strip well with salt and spices, put them on top of each other and put them in a plastic bag. We store the bag at room temperature for several hours, then slightly cleanse the bacon from spices and rub it well with chopped garlic. It is recommended to cool the finished dish in the refrigerator before serving (half an hour will be enough).

The beauty of dry salting of bacon lies in the fact that the pieces are very even and neat, which is difficult to achieve when cooking in brine or a sleeve. There are a lot of methods for salting bacon with the dry method, but its main advantage is the impossibility of salting it, because fresh bacon will absorb only the amount of salt that it needs. There are many ways to serve. You can beautifully chop the bacon and put it on a plate with pickles and cucumber. This appetizer is perfect with vodka and moonshine. It is recommended to serve horseradish, hot mustard or adjika as a sauce for bacon. It is customary to eat lard with fresh black bread; Borodinsky is ideal.

In addition, good, soft bacon can be used as a base for meatloaf. Fillings can be very diverse: ham and cheese, carrots and bell peppers cut into strips, lean pork, just fragrant herbs or spices with garlic and onions. It is enough just to wrap the filling in ready-made bacon, put it in a roasting sleeve and put it in an oven heated to 180 degrees for about 1.5-2 hours. The offered appetizer will perfectly diversify your table and will surprise your loved ones with its unusual tastes. We wish you bon appetit and fun feasts!

I suggest housewives to cook very tasty bacon at home using a method called dry salting. We will make the salting with the addition of various spices and garlic. Let us immediately note for those who do not like garlic that, if desired, it can simply be excluded from the recipe, which, in principle, will not affect the quality of the salting.

How to dry salt lard.

And so, we start cooking with the fact that we will need to prepare a dry pickle mixture. This simply requires mixing all of the ingredients listed below.

Salted mixture for 1 kg of fresh bacon:

• table salt (coarse) - 4 tbsp. lies .;
• black pepper (ground) - 1 tbsp. lies .;
• red pepper (hot) - ½ teaspoon;
• garlic - 1 medium-sized head;
• dried spices (bay leaves, marjoram, cardamom, caraway seeds, etc.) - the amount is at your discretion.

After the salting mixture is ready, fresh bacon must be cut into long and flat pieces, the optimal thickness of which is no more than 5-6 centimeters. With such a thickness of the layers, it is better salted.

If you like the lard to smell like garlic, then before salting, you can make cuts in it and stuff the pieces with chopped garlic cloves. But keep in mind that if you add garlic to the fat, such a preparation cannot be stored for a long time. Lard is stored much longer without any additives.

There is one small, but important rule for laying bacon when salting in a dry way - we put the cut layers in such a way that the skin contacts the skin in the salting container, and the bacon with bacon. With this arrangement, our workpiece will be salted better.

Salting must be done in a non-oxidizing container. First, a layer of salting mixture must be poured onto the bottom of the dish for salting lard, and a few peas of allspice and a couple of chopped bay leaves can be placed on the bottom.

Then, put the chopped bacon one piece into a container and generously pour each piece of bacon with a salting mixture. Between the layers of bacon, you can also put an additional layer of spices - bay leaf, allspice.

The prepared salted lard must be stored wrapped in wax paper in the refrigerator.

Before serving our fragrant spicy bacon, the pickling mixture must be washed off with water or simply scraped off with a knife, and the bacon must be cut into appetizing slices.

For more information on how dry salting of lard with garlic and spices is performed, see the video from the author alkofan1984.

Slavic culinary tradition cannot be imagined without lard. It can be used as a standalone snack or as a component of other dishes. For this, our ancestors several centuries ago learned to fry, boil, smoke and, of course, salt. Dry salted lard is one of the most popular types of bacon.

Slim, pink, young

If you can describe the "correct" lard for dry pickling (that is, without brine) in three words, then the adjectives "thin", "pink" and "young" are best suited. What does this mean? Let's start from the end: the younger the pig, the tastier the bacon turns out. It is the pig, since the cooks do not advise salting the product "from boars", otherwise the fat will turn out to be tough and not too tender. The fat should be either pink or white. Grayish is considered completely unacceptable: this indicates the staleness of the product. The yellowness of the bacon indicates that the piece is very greasy, probably from somewhere on the belly. And for salting, it is best to take lard from the sides or back, with layers of meat. You should buy pieces about 3-4 cm thick, because thicker ones will take longer to reach the desired condition, and it is not a fact that they will be salted evenly. And the last nuance is the skin. Ideally, it should be thin and light.

4 recipes for dry salted lard

Whatever recipe you like, we note right away that the addition of certain spices is a matter of taste. As for the amount of seasonings and salt, bacon has an amazing ability not to absorb more than necessary. So don't be afraid to overdo it with certain ingredients. For the rest, the technologies by which we salt lard at home in a dry way must be observed.

In the bank

The basic recipe involves salting lard in a jar.

Ingredients:

• 1 kg of fresh lard;
• 250 g salt;
• 6-7 cloves of garlic;
• spices (according to your taste).

Preparation:

1. We wash the fat with running water.
2. Dry the piece thoroughly with a paper towel and cut into thin pieces.
3. Chop the garlic with a garlic, mix with spices.
4. Rub each block with this mixture.
5. Pour half of the salt into a clean and dry jar, put the bacon so that the pieces are not under the press, pour the remaining salt on top.
6. Close the container tightly with a lid and put it in the cold for 5-6 days. The finished pieces can be frozen by wrapping them in parchment - this way the bacon will keep its freshness longer.

For bacon, bay leaves, cloves and ground pepper are considered the most suitable spices. And so that the product is evenly salted, it is better to take table salt, and not sea salt.

In a saucepan

Dry salting of bacon with garlic and herbs is best done in a saucepan, so that the bacon has enough space for juicing.

Ingredients:

• 1 kg of fresh lard;
• 300 g coarsely ground salt;
• 6-7 cloves of garlic;
• 1 bunch of greens (dill, cilantro, parsley);
• spices (lavrushka, cloves, ground black pepper).

Preparation:

1. We wash a piece of bacon, dry it and cut into small slices.
2. Finely chop the herbs, mix with salt.
3. Cut the garlic into thin slices.
4. We make cuts in the bacon and fill them with garlic.
5. Grind the spices in a mortar.
6. Rub the pieces with salted herbs and spices.
7. Pour a couple of tablespoons of salt on the bottom of the enamel pan, spread the bacon, shifting it with garlic.
8. Pour 2-3 tbsp on top. l. salt, close the blank with a lid and send it to the refrigerator for 7 days. We store the finished lard in the freezer.

In parchment

Another way to dry salted bacon allows not only to save space in the refrigerator, but also to keep the product fresh for up to 2 months.

Ingredients:

• 1 kg of fresh lard;
• 50 ml of filtered water at room temperature;
• 350 g coarse salt.

Preparation:

1. We prepare lard, that is, we wash, dry and cut into cubes.
2. Mix 2/3 of the amount of salt with water until the consistency of gruel.
3. Rub the bacon with the mixture.
4. Sprinkle a sheet of parchment with salt, spread the bacon and wrap it. For greater practicality, you can wrap this bundle with cling film.
5. We send the snack to the refrigerator for 2-3 weeks. Lard should be stored in the same paper in which it was salted.

In the package

If you really wanted to add lard to borscht or eat an appetizing sandwich with a glass or two, then the question of how much to salt lard in a dry way for express cooking takes on special relevance. Especially for such situations, a recipe was invented that allows you to salt lard in literally 5-6 hours.

Ingredients:

• 500 g fresh lard;
• 4-5 cloves of garlic;
• 300 g of salt;
• ground pepper (according to your taste).

Preparation:

1. We wash the fat, wipe it dry and cut it into pieces about 2-3 cm thick.
2. Pass the garlic through the garlic and mix with salt and pepper.
3. We rub the bacon with the mixture, put it on a film or in a bag, wrap it and leave it in the refrigerator for several hours. We try and eat with pleasure.

If you like tasty and aromatic bacon, then you simply must learn another way of cooking. It will require a fairly standard set of ingredients, as well as a new plastic bag and just a little free time. Quick dry salting of lard with garlic and pepper in a bag allows you to get the finished product in a few hours. A step-by-step recipe with a photo will explain to you all the nuances of the salting.

If you are expecting guests in the evening, then in the morning prepare lard according to this simple and quick recipe. Guests will be delighted with such a snack!

You can add other seasonings to the bag as you like. It is not necessary to use bay leaves. But, nevertheless, it turns out more fragrant with it!



Ingredients:

- pork fat - 0.5 kg;
- garlic - 2-3 cloves;
- table salt - 1 tbsp. l .;
- ground black pepper - 1 tsp;
- bay leaves - 2 pcs.





1. To make the bacon tasty and salted faster, it should be cut into pieces. They can be of any thickness and shape. You can chop the way you used to chop it for serving. The cut pieces should be immediately placed in a clean plastic bag.




2. Peel the garlic and chop it in any convenient way. For example, using a fine grater or a press specially designed for this purpose. You can also just chop finely. Add garlic to lard in the bag.




3. Crumble the bay leaf with your hands and sprinkle with lard and garlic. The bay leaf should be removed before serving. Without it, eating lard will be much more convenient.




4. Now add the required amount of black pepper into the bag. If you like, you can add a few black peppercorns or allspice for more flavor.




5. Add salt. It is difficult to say for sure what its quantity should be. If you are supposed to try lard the next day, then a tablespoon will suffice. If you want to taste the bacon after a few hours, then you can put a little more table salt in order for the dish to quickly reach the desired degree of readiness.




6. At this stage, the bag should be tied so that air remains in it. Then shake vigorously. All ingredients inside the plastic bag are mixed. You can act differently. Just stir the ingredients with your hand. After all these operations, the bacon in the bag should be put into the refrigerator for 5-7 hours.




This express-cooked salted garlic and pepper lard will be a great snack on your table. It goes well with baked potatoes. Serve with pickles, tomatoes and bread.
Just see how

Lard - homemade recipes

For centuries, lard has been the food of the poor - the most enviable chunks of pork have always gone to those who could pay for them. And it was fat that gave energy and health to the people who made up the "labor force" in the Middle Ages, and even earlier - in the era of antiquity, it was supplied to the army by order of the Emperor Justinian, so that the legionnaires had a lot of strength and energy. One of the most interesting facts about lard is its role in Columbus's discovery of America. Historians believe that if Columbus's ship had not had enough fat, it is unlikely that he would have been able to get to the New World - the sailors would quickly "brutalize" if they ate only fish.

Lard is rich in "long-lasting calories" - those who eat it restore energy and strength for a long time. There are about 800 kcal per 100 g of lard, but this does not mean that those who follow the figure should not eat this product - in moderation, everyone can and should eat lard! This is an extremely healthy product, rich in many valuable fatty acids involved in cell construction, hormone formation, and cholesterol metabolism. In addition, the substances contained in fat contribute to the elimination of toxins (fat goes well with alcohol, preventing intoxication and preventing the negative effects of alcohol consumption). In general, listing the arguments in favor of the consumption of lard can take more than one hour, but we will end with the fact that 10-30 g of lard per day for people who do not have physical activity is not at all harmful, but very useful. Athletes, tourists and everyone whose lifestyle is associated with physical activity can eat fat and more than 30 g per day.

You can buy lard today without any problems. However, homemade lard will be much tastier - raw lard can be salted, boiled, smoked, fried, stewed, in general, prepared in any way with your favorite seasonings and spices, and enjoy the benefits and excellent taste of the prepared snack, delighting yourself and your family.

Selection of raw bacon

A big contribution to a successful homemade lard is choosing the right raw lard when purchasing. So, you should pay attention to the following:

It is better to choose lard with skin (by the way, the most useful ones are exactly 2.5 cm of fat under the skin);
The fat should be homogeneous, elastic, dense, the best way to check is to pierce with a sharp knife (good bacon will slightly resist, but it is easy to pierce, without jerking);
Better to choose lard from "girls" rather than from "boys";
In the cut, the fat should be snowy white or slightly pinkish;
It is better not to buy yellowish soft lard.

Note that it is better to smoke or cook lard with streaks of meat; when salting in the usual way, such lard will either turn out to be too tough, or it may deteriorate in the refrigerator.

Salting lard at home - ways

Before salting, the bacon can be cut into layers 3-4 cm thick, or immediately cut into the desired pieces. There are three methods for salting bacon:

Since there are a lot of recipes for preparing lard in these three ways, we will present the most popular of them.

Salted lard with garlic recipe

You will need:

1 kg of raw lard on the skin,
10 cloves of garlic
4 bay leaves,
4 tablespoons salt,
3 tsp black peppercorns,
2 tbsp ground paprika
1 tsp cumin,
1 tsp ground chili pepper.

How to salt lard at home.

Rinse a piece of bacon, dry it, cut a piece into two layers, put it down with the skin on a board, make cuts in the bacon with a depth of 2-3 mm. Peel the garlic, chop it thinly, break 2 lavrushki, put the garlic and leaf on the bacon, press into the cuts. Grind the rest of the bay leaf and black pepper into crumbs with 2 tablespoons. salt and caraway seeds, mix, sprinkle one piece of bacon abundantly with this mixture. Stir the remaining salt with hot pepper and paprika, sprinkle the second piece of bacon with this mixture. Put pieces of bacon on foil carefully so that seasonings do not spill out, wrap tightly, put in the refrigerator for 2 weeks. Or the fat can be removed to the freezer for 2-3 weeks.

Another option for salting lard with garlic:

Put the layers in a container, sprinkling abundantly with all the seasonings (garlic is also inserted into the cuts in this case) and salt, the bottom of the container should also be sprinkled with a layer of salt and seasonings, the first layer is put down with the skin, the second - up, etc. First, such lard is kept for a day at room temperature, then put into the refrigerator (not in the freezer), salted for 3-5 days.
For better salting of bacon, oppression can be placed on top. Another trick - do not be afraid to sprinkle lard with a lot of salt - the product will take exactly as much salt as needed.

A quick recipe for salting lard

You will need:

Salo,
black pepper,
salt,
garlic.

How to quickly salt lard at home.

Cut lard into medium or large pieces, rub with salt, pepper, garlic passed through a press, put in a bag, leave for 12 hours at room temperature, then put in the freezer for 2 days.

Recipe "Onion lard" - lard, salted in onion skins in brine

You will need:

Lard with layers of meat,
husk of 7-10 onions,
4-6 peppers,
3-4 bay leaves,
5-6 cloves of garlic
1l of water
1 glass of salt.

How to salt lard in brine in onion skins.

Pour salt into a saucepan, pour in water, bring to a boil, put onion husks, boil for 5 minutes, put bacon so that it is completely covered with liquid, reduce heat, boil for 10 minutes, remove from the stove, leave for 15 minutes, remove bacon, dry ... Chop the garlic and lavrushka, crush the black pepper, make cuts in the cooled bacon with a knife, stuff them with spices, rub the entire surface of the pieces with them, wrap the bacon with foil and put them in the freezer. It will be possible to eat such bacon after it is completely frozen.

The above method is the so-called hot ambassador. You can also salt the bacon using the cold salting method - the brine should be at a temperature of 2-4 degrees (the concentration of the brine is at least 12%): the fat is placed in a container, filled with brine, pressed down with oppression and covered with a lid.

There are also very modern ways of salting lard.

Recipe for salting lard in a slow cooker in onion skins

You will need:

1 kg of lard with layers of meat (brisket),
200 g of salt
4-5 bay leaves,
2 handfuls of onion skins
1 liter of water
2 tbsp Sahara,
ground black pepper,
garlic.

How to cook bacon in a slow cooker in onion skins.

Soak onion skins, then rinse with running water. Put half the husk in the multicooker bowl, put the bacon, put the bay leaf and the rest of the husk. Dissolve sugar and salt in 1 liter of boiling water, mix, pour in bacon. Turn on the stewing mode for 1 hour, after stewing, leave the bacon in the marinade for 8-10 hours or overnight. Then dry the lard, grate with garlic passed through a press and mixed with black pepper, wrap with cling film, put in the freezer, you can eat the lard after it is completely frozen.

Cooking lard in onion skins

An amazing and simple recipe for hot salting lard in onion skins.
This recipe is also good because bacon salted in this way can stay in refrigerators for about 3 months.

To make lard in onion skins you will need:

Pork lard,
Water - 7 glasses
Onion peel - a few handfuls,
Garlic - 4-5 cloves,
Black and red ground pepper to taste,
Coarse table salt - 1 glass.

How to cook lard in onion skins.

1. Cut the bacon into fist-sized chunks.
2. Add water to a saucepan, put onion skins and salt there. Bring to a boil.
3. Boil the brine for 5 minutes, and then put the chopped pieces of bacon in it (in order to evenly salt the bacon, the brine must completely cover the bacon)
4. Lard should be cooked in brine for at least 20 minutes, and if there are layers of meat on the lard, then it is advisable to boil more - 30-40 minutes.
5. Then turn off the heat and leave the bacon in the brine for about a day.
6. Then we take the bacon out of the brine, wipe it with a paper towel, so that the bacon is dry.
7. Now the bacon can be grated with your favorite spices - black and red ground pepper, garlic (if you like) and other seasonings.
8. Put pieces of bacon in bags and put in the refrigerator for a day, then put in the freezer or use.

It turns out very tasty lard - piquant and spicy, perfect for main courses, as well as for vodka.

Delicious lard

Ingredients:

600 g lard (or brisket)
48 g salt (8% of lard)
5 bay leaves
5 juniper berries
10 black peppercorns
Spices
1 head of garlic

Preparation:

Grind the spices. Finely chop the garlic
Mix everything with salt, roll pieces of bacon in this mixture (I cut into small ones, about 3x8 cm).
Fold in jars and refrigerate for 3 weeks.

Everything is very delicious!

Baked bacon

For the recipe you need:

Lard or wort - 1 kg
- pepper (peas) - 10 pcs.
- coriander (peas) - 10 pcs.
- bay leaves - 5 pcs.
- garlic - 1-2 heads.

Cut the bacon or chop into long sticks and sprinkle with spices and garlic. Rub each piece with salt and pepper and wrap tightly in foil.
Put the pieces in a gosper and close the lid tightly. Bake at 200 degrees for about 1 hour.
Serve cold.

Lard "Ladies" - extraordinarily tender

There are many ways to pickle lard. The "ladies'" ambassador in brine stands out especially among them - the salts are tender, tasty and can be stored for quite a long time.

Ingredients:

1.5 kg. lard;
1 l. filtered water;
5 tbsp. l. salt;
5 pieces. bay leaf;
5 tooth. garlic;
black peppercorns;
ground white pepper.

Preparation:

Boil filtered water with salt for 10 minutes. Allow to cool to room temperature. Peel and crush the garlic with a knife, mash the peppercorns, break the bay leaf and pour it into the brine together with ground pepper, mix everything thoroughly. Rinse the bacon and clean the skin well. Cut into large pieces. Place in a dish, preferably in glass. Pour in ready-made brine and put in a cool place for two or three days, do not close the lid - the fat should breathe. After salting - take out, dry, sprinkle with spices to your taste. Wrap in foil and store in the freezer.

Lard is loved by many. I suggest making a quick lard paste, which is perfect for a sandwich, especially with a green onion and a cucumber. Great picnic snack.

You will need:

0.5 kg of salted bacon,
1 large carrot
2 heads of garlic,
a bunch of dill.

Preparation:

1. Grind lard, garlic through a meat grinder.
2. Rub the carrots on a fine grater, finely chop the dill.
3. Mix everything, the bacon paste is ready.
4. Inexpensive, original and tasty.

A very easy way to pickle lard

Cleanly washed bacon, dried with paper towels, cut into pieces, then sprinkle with plenty of salt, red and black pepper, chopped garlic cloves, dried tomatoes and paprika, coriander, do not forget bay leaves.

Then cover the saucepan with a lid and put it in the refrigerator for 3 days.

Salted lard in onion skins

1.5 kg lard
200 g salt
1 liter of water
ground red pepper
garlic
onion peel

This recipe for salting lard is simple, and many people like the result. The bacon prepared according to this recipe is stored for a long time, it can be served on the table in any situation.

It is better to take a not very thick piece of bacon, or cubes, about 4 * 5 * 15 cm in size.

Dissolve the salt in a liter of water, add the onion peel and bring to a boil, put the bacon in the boiling brine, it should boil for about 5-7 minutes, remove from the heat, then the bacon should be left in the brine for 12-15 hours.

Then remove the bacon from the brine, blot it, chop the garlic, rub the bacon with it with red pepper. You need to store fat in the freezer.

Ural-style lard

Ingredients

1 piece of lard with meat layer
garlic
coarse salt

According to this recipe for salting lard, it is better to take a piece of lard with a layer of meat, but not necessarily. On a piece of bacon, you need to make cuts along.

Peel the cloves of garlic and cut in half, stuff the cuts in the bacon with the halves of the garlic cloves.
Then sprinkle a piece of bacon with coarse salt on all sides and wrap it in any cotton cloth.

To store bacon prepared according to this recipe, you need to be wrapped in paper, because of the plastic bag, it can acquire an unpleasant odor.

FAT IN PACKAGE

Chop a head of garlic with black and allspice peppercorns, salt, spread the bacon with this mixture, wrap it in a bag, wrap a bag of bacon in another bag. It must be wrapped carefully so that there is no air inside the bag, which, when heated, will greatly inflate. Leave the bacon in the kitchen overnight - marinate.

In the morning, having collected water in a saucepan, dip the bacon into it, and put it on the stove to boil. It is necessary to boil for 2 hours, and then leave to cool directly in water.

Then you need to put it in the refrigerator and when the bacon hardens, cut it and surprise yourself, your home and guests who have dropped in with fat melting in their mouths, which they have never tasted before ...

A quick recipe. Daily fat.

Very quick salting - cut fresh bacon into 5 x 5 cm cubes, roll in coarse table salt, ground black pepper, add any seasonings and place in a jar or saucepan, shifting with garlic cloves. Sprinkle additional salt on top and cover with a lid. Put the container in a warm place for a day, and the next day the bacon is ready. You need to store it in the refrigerator.

Lard roll "Quiet Ukrainian night, but lard must be hidden ..."

Lard roll is a wonderful dish that suits every connoisseur of delicious food, and can also become an excellent part of the festive table. The lard roll recipe is very simple (and not expensive), and the preparation of the bacon roll itself will not take much time. I took lard with a thickness of 3 cm. I always take exactly thin lard, in it the fat cells still do not need support from the connective tissue reinforcement - there are no veins, fibers in it, which sometimes interfere with biting off and get stuck in the teeth. lard was bright white with a subtle pink tint.
Make cuts on the layer and put chopped garlic in them

Then sprinkled with black and white pepper, dry basil and rosemary and salted. I twisted a layer of bacon into a roll, and so that it would not turn around, I tied it with a harsh thread. In this form, lard in a bag was kept in the freshness chamber in the refrigerator for 2 days.

Then I put the bag of bacon in the freezer and remembered about it a week later, cut

Lard baked in foil

We take lean layers. Cut into portions and soak overnight in a strong salt brine with the addition of spices for lard (check the brine for strength with a raw egg: if the egg floats on the surface and does not sink, then the brine is good). The layers must be marinated for at least 8 hours. In the morning, remove the bacon from the brine, let it drain. Wrap each piece in foil and place on a baking sheet with the skin down. Bake the bacon in a hot oven for 20 minutes, if put in a cold oven, then 40 minutes. I usually put it in a cold one. Remove the prepared bacon from the oven, let it cool, drain the excess fat through a small hole in the foil. Fold it in a bag (directly in the foil) and put it in the refrigerator until it cools completely.

Lard in garlic-salt solution

There are a large number of different recipes for making salted lard and each hostess selects the most acceptable one for herself. Here is another way of salting bacon.

When processing fat, it does not need to be washed, it is enough to clean it with a knife, that is, you need to remove everything unnecessary from its surface and after that you just need to put the fat in cold water and leave it for fifteen hours, so we will give the fat softness.

Then the bacon must be cut into long pieces of about twenty centimeters and about ten centimeters wide. After that, make small cuts, after about three centimeters and put pieces of garlic in them. If you want sharper lard, then you can smear it with a garlic mass.

Then sprinkle the bacon well with coarse salt and red or black pepper.

Separately, you need to prepare the brine; for this, you need to take five liters of water for two kilograms of salt and boil it.

After that, pieces of bacon must be folded into an enamel bowl or saucepan and pour the prepared already cooled solution, put a plate with a load on top and put in the cold.

After seven or eight days, the lard should be completely cooked. At first, this fat will seem very salty, but this is only the first impression. You need to get the fat out of the solution and let it dry, then remove the excess salt, then the fat will already be unsalted to taste. If desired, lard can also be sprinkled with black or red pepper. Sprinkle generously.

This fat is stored only in a cold place. It can then be folded into a glass jar and closed with a lid. Or wrap in foil or parchment paper.

The finished bacon is cut into pieces and served on the table, it can also be fried or made cracklings.

Lard in the oven

Ingredients:

Pork lard with meat veins - 0.5 kg
salt to taste
freshly ground black pepper
bay leaf - 8 pcs.
garlic - 4 cloves
baking paper

Cooking method:

Wash and dry the fat.

Cut the bacon into small pieces, rub each piece with salt.

Sprinkle with pepper.

We take paper and cut it into squares. Place two bay leaves and chopped garlic on a leaf.

We spread a piece of bacon. We also put lavrushka and garlic on top.

We wrap the bacon in paper. We take a cauldron or a rooster, spread the bacon in paper.

We put in an oven preheated to 200 degrees and bake for exactly 60 minutes. Then we take out the bags and cool them at room temperature. We put the bags in the refrigerator at night.

Lard in Belarusian

Ingredients:

Fresh (homemade) lard with skin 1 kg
cumin 1 tsp
coarse salt 4 tsp
sugar 1/2 tsp
bay leaf 3 pcs.
1 head garlic

Cooking method:

If not peeled, scrape the skin well with a knife, wash the fat and dry it with a cotton towel. Pass half of the head of garlic through a press, cut the other half into thin slices. Combine salt, sugar, cumin and garlic. Grease lard with a salty-spicy mixture. Break the bay leaf, mix with the garlic slices and sprinkle the bacon on top and bottom. Put the bacon in a glass or enamel container, cover with a lid. Place the container in a cool, dark place (not in the refrigerator). Turn the piece every day. Soak it for five to six days (depending on the thickness of the piece). Then put the container in the refrigerator for a week. Turn the piece over once or twice during this time. And the last stage. Wrap the bacon in a film and put it in the freezer for a day, without peeling off the salt and garlic. Peel just before serving, cutting into thin slices. Very tasty with black Borodino bread!

Smoked bacon in the oven

Ingredients:

Lard or brisket 400 g
ready-made natural pickle-pickle for smoking meat or lard 100 ml

Cooking method:

Cut the bacon in half. We take a sleeve or a baking bag, put pieces of bacon in it, fill it with marinade, tie it and send it to the refrigerator to marinate for 12 hours. Then we take pieces of bacon and transfer to a fireproof dish. We put the dish in the oven and bake lard for about 30 minutes at a temperature of 130 degrees, brisket at a temperature of 150 degrees. Cool the finished bacon in the freezer, cut into slices and serve.

Lard in a bank

Ingredients:

A large piece of bacon with skin
salt
1 head garlic
Bay leaf
allspice
3 liter jar

Cooking method:

Wash and dry a large piece of bacon. Cut off rectangular pieces 5 cm long from this piece. Rub each piece well with salt and place it tightly in a jar, pouring slices of garlic into each layer of bacon. Put a couple of bay leaves and allspice peas on top. Close the jar with a lid and put in the cold. the fat is ready for 5-7 days.

Pickled bacon

Ingredients:

Lard with a large layer of meat
water
salt
Bay leaf
peppercorns
garlic

Cooking method:

We take the lard and clean the skin (for this we put the fat with the skin up and scrape it with a knife, trying not to cut or tear it). Then rinse and dry the bacon. Cut the bacon into small pieces 4 cm long. Pour cold boiled water into a saucepan and put salt at the rate of 100 gr. per liter. Add spices. Fold the bacon in a 3-liter jar or enamel pan, pour with brine. Add the garlic cloves crushed in a garlic press to the jar. We close the lid, checking that all the fat is immersed in the liquid and put it in the refrigerator for 4-5 days.

Salo in brine

Ingredients for the recipe

Salo
garlic
peppercorns
Bay leaf
brine

Recipe

Cut the bacon into 5x15 cm cubes and put them in 1.5-1 liter jars (like pickled cucumbers while standing!), You do not need to fill the jars tightly. In a 1.5 liter jar, you need to put about 1 kg of lard, no more. And add different spices: garlic, peppercorns, bay leaves.

Cook brine.

Pour water into a saucepan and put it on gas. Dip the peeled potato into the water. As soon as the water boils (along with the potatoes), we reduce the gas and put salt in the water, a few tablespoons. Bring the water to a boil and a little, until the salt dissolves, boil over a quiet flame. Our potato floats in the middle of the liquid (not at the bottom!). Put more salt and boil a little again. The potato rises even higher. Then we put the salt back in and boil, and put the salt in spoons until the potato is on the surface (it should be "pushed" from the salt to the surface). All this time we boil the brine quietly (on the quietest light). As soon as the potato "jumped out", we throw it away and boil the brine for just one more minute. That's it, brine is ready. Don't even try it with the tip of your tongue!
Tuzluk needs to be cooled. As soon as it has cooled down, pour it into jars with cooked lard, wait a little and, if necessary, top up again. We close the cans with plastic lids and leave them in the apartment for a day, then the cans need to be put in the refrigerator for 10-14 days (I have for 2 weeks). I store it on the loggia (but we now have frosts below -35). Tuzluk in jars does not freeze, it becomes very thick (it pours in a jar very slowly, imposingly!).

After 2 weeks our fat is ready. To say that it is tasty means to say nothing! Soft, tender and slightly moist bacon ... You have dreamed of this for a long time! Try it, salt it in this way - you will not regret it.

BON APPETIT!!!

How to make Flavored lard

Ingredients for 10 servings:

Red pepper (coarsely ground) - 50 grams,
dried dill - 30 grams,
turmeric - 20 grams
bay leaf (grated) - 3 pieces,
cloves - 4 sticks,
cinnamon - a pinch
nutmeg (crushed) - 50 grams,
fat - 2 kilograms,
salt - 9 tablespoons,
garlic - 2 cloves.

Cooking method:

Stage 1: If you are interested in the question of how to salt lard, then this recipe is especially for you.
Stage 2: First, you need to combine all the described seasonings and mix them well so that they are evenly spaced among themselves.
Stage 3: Mode lard into small pieces, their size should be 10 centimeters by 10 centimeters. We put it in a saucepan and fill it with water. Bring the lard to a boil and keep it for no more than three minutes. Remove from heat and add salt. We leave for 12 hours in a cold place.
Stage 4: After the lard is infused from it, it is necessary to remove all the water with a towel and rub with garlic.
Step 5: Grate the product with spices and leave until the bacon hardens. After acquiring hardness, the product can be consumed.

Lard in onion skins

The product prepared in this way looks like smoked bacon, but has a specific taste. It is prepared by boiling it in a saline solution with the addition of onion husks and spices. The finished bacon is well cooled, rubbed with garlic, wrapped in foil, placed in the freezer and kept for 3 to 7 days. It should be borne in mind that boiled salted lard cannot be chopped immediately after it is removed from the freezer, otherwise it will crumble. Let it sit for a while at room temperature.

Ingredients:

Fresh lard 1000 g
Water 1 l
Salt 150 g
Onion peel 10 g
Sugar 1 tbsp. l.
Garlic 2 head
Black peppercorns 10 pcs.
Bay leaves 2 pcs.
Ground red pepper 0.5 tsp

Preparation:

To prepare the product, you need to take fresh lard of a small thickness, rock table salt without additives, water, onion husks, sugar, garlic, black peppercorns, bay leaves and ground red pepper.

Pour water into a saucepan, put onion peels, sugar, salt, pepper (red and black) and bay leaf.

Bring the solution to a boil and dip the lard cut into pieces into it.

Boil lard over low heat for 1 hour, and then remove from heat and leave in this brine for a day.
Peel the cloves of garlic from the dry shell and finely chop or pass through a press.

Remove the lard from the brine and dry
Thoroughly rub lard on all sides with garlic, place in a bag and leave for 2 hours at room temperature.

Wrap each piece of bacon in foil and place in the freezer

Before using, let the bacon lie down for a while at room temperature (so that it does not crumble during slicing), remove the excess garlic and cut into thin slices. Serve with horseradish or mustard.

Lard roll recipe

Lard roll is a wonderful dish that suits every connoisseur of delicious food, and can also become an excellent part of the festive table. The lard roll recipe is very simple (and not expensive), and the preparation of the bacon roll itself will not take much time.

For a roll you will need:

Lard (preferably thin without skin) square or rectangular
- garlic 4-5 cloves
- salt
- allspice
- raw carrots 2-3pcs

Cooking method:

Rinse the fat thoroughly and dry with a napkin. Peel the garlic and grate it (or squeeze it with a garlic). First brush one side with garlic, rub with salt and pepper.

Wash and peel raw carrots, cut into small plastics along their entire length and lay on a greased surface. Then wrap the roll so that the filling is inside. To prevent the roll from unwinding along the entire length, tie it with a thread. And so that the filling does not get into the water, put the roll in a plastic bag. Place in a saucepan and cover with water at room temperature. Simmer for about 1.5 hours (cooking time depends on the thickness of the roll). Then drain the water and let the roll cool by placing it in the refrigerator. When the fat hardens, the roll can be cut into thin slices.

Lard recipe in Ukrainian

The best is the fat from the sides or from the back of the pig, it is the softest, buttery. The skin should be thin, well tarred. The structure should be white, soft and firm.

For salting, it is better to take thick lard without thick veins of meat. You can prepare lard in Ukrainian in various ways, but there is one that has been known for a long time. Let's consider how to salt lard in Ukrainian.

The lard recipe in Ukrainian is quite simple and will not take much time.

Ingredients:

Lard 1 kg,
garlic
1 head,
salt,
spices (ground red and black pepper),
bay leaf 1pc.

Cooking method:

Cut the bacon into pieces, about 15x7 in size, do not cut the skin. Grease liberally with salt on all sides (it is better to use coarse rock salt). Peel the garlic (1 head - 7-8 cloves), cut into thin slices. Make small depressions (holes) in the bacon with a knife and insert a clove of garlic into each depression. Then rub generously with pepper (black and red ground). Grind 1 bay leaf, and also grate each piece.

Put the pieces on a flat plate, cover with a plastic bag, tie and leave for 1-2 days at room temperature (the salting time depends on the size of the pieces of bacon and its structure). Then refrigerate for 1-2 hours to freeze the bacon. Before use, clean the pieces of salt and spices. Store in the refrigerator (best in the freezer). The shelf life is several months. If an underline is used for salting, then the salting period is doubled.

Lard salted in this way is great for sandwiches and will become a real delicacy, both on an ordinary dinner table and at a festive feast.

How to salt lard with garlic?

Ingredients:

Salo - who loves what
5-6 cloves of garlic
salt
ground black pepper and peas
Bay leaf

Preparation:

Before salt the lard with garlic, cut it into small pieces. And cut each piece into a few more pieces, but without cutting the skin, so that the fat does not disintegrate.

Cut the garlic cloves into slices, mix the salt with ground pepper and peas.

Then roll each piece of bacon in a pepper-and-salt mixture and cover each piece of bacon with garlic petals.

Put the salted bacon tightly in a deep plate. We shift each piece of bacon with a bay leaf. Then we cover the container with bacon with a flat plate and put a press on top

We leave the bacon for several hours at room temperature, then put it in the refrigerator for a day. After that, clean the fat from excess salt, put it in a bag and put it in the freezer.

Healing lard

Not so long ago, Aesculapians forbade the use of lard in food for children, people of age and those who have at least some diseases, especially of a chronic nature.

The main argument of doctors was that lard is the hardest product to assimilate, and when consumed, the body suffers.
Over time, information began to appear in medical journals and books that patients with kidney diseases should be fed fat.
This information began to appear after it turned out that lard is absorbed by our body much easier than meat. Most lard lovers breathed a sigh of relief after this information.
However, lard can not only be eaten, but also treated.
Alternative medicine advises the use of lard for external use.
For many diseases, it has a good healing effect.

JOINT PAIN

Melt lard and lubricate sore joints with it. Cover the spot with compress paper and wrap it up with a warm cloth, stole or downy shawl. To achieve the best effect, this procedure is recommended to be done at night. The fat will melt better if it is pre-chopped or twisted with a meat grinder.
You can add honey to lard.

JOINT INJURIES

Mix 1 tbsp. l. table salt with 0.1 l of melted lard. Rub the resulting composition into the sore joint. Apply compress paper on top and warm with a downy shawl. Just as in the first recipe, this procedure is recommended to be done at night before going to bed.

Apply a piece of old lard to your chest to stop the inflammation. You can chop the lard or cut it into slices.

WEEPING ECZEMA

Take 2 tbsp. l. unsalted melted lard, two egg whites, 0.1 kg of nightshade herb, 1 liter of celandine herb juice. Mix all the components and place in a dark place, after covering with a lid for 3 days. After the expiration of the period, lubricate the affected areas of the skin with this composition.

TOOTHACHE

Peel a piece of bacon from the skin and place it between the gum and the aching tooth. After 20-25 minutes, the pain will subside.

HEEL SPUR

Prepare an ointment from 0.1 kg of unsalted lard, one chicken egg, 0.1 L of vinegar essence. Mix all the components and leave until the lard is completely liquefied. Stir the ointment periodically. After complete solution
rhenium lard ointment can be applied. First, steam the sore heel, saturate a cotton pad with this ointment and apply. Secure the disc in a way convenient for you and leave it on overnight. Rinse your leg with warm water in the morning. After applying this ointment for five days, the spur will disappear.