How to salt lard, recipe with photo

Take a piece of pork from the belly. These rib endings are called differently, from the undercrown to bacon. The meat part with delicate gristly ribs should be cut off and used for preparing any meat dishes. We need the top of the piece, where there is enough lard and the skin. The skin and lard itself must be absolutely clean.

Let's cut the bacon into large squares weighing about 200 grams each.

Take a clean, shallow container and add some salt to the bottom. Put pieces of bacon in this dish with the skin down. Let's prepare salt, garlic and dill seeds. We also need ground black pepper.

Fill the pieces of bacon with salt. You can even rub it a little with your hand, especially on the side surfaces of the pieces. Then add dry dill seeds, black ground pepper and chopped garlic.

Take a flat plate that is suitable for the size, turn it over and cover the bacon. On top of the plate, you need to install oppression, weighing at least 1 kg. Usually all these manipulations are performed in the evening. Lard is salted at room temperature for about 1 day.

We open the bacon. It can be seen that the meat layers have changed their color and are salted. There is brine at the bottom of our container. We don't need him. We take out the lard and wipe the bottom of the brine. The container must be freed from the brine and wiped off.

Turn the pieces of bacon upside down and put them back into the container. Add a little salt on top of the skin. We set the oppression again, and wait another 7-8 hours. We take out the pieces of bacon, remove the salt from the skin if necessary, wipe the brine and put the bacon in sealed bags for freezing. We put it in the freezer.

Modern methods of processing young pigs, after slaughtering with steam, adopted in large-scale production, make the skins of salted lard very hard. It is better to remove it in advance.

Home-style dry salted lard is ready. Serve it with mustard or wasabi horseradish.

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. We note right away 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 lard 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 lard with lard. 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.

Salted homemade lard with meat layers has not lost its popularity for many years. This is a tasty and healthy, both standalone and snack dish. There are many ways to salt lard, I offer you a simple, affordable recipe. The most important ingredient is, of course, lard, and you need to be able to choose the best among others, and for this I will give you a couple of tips. So, it should be elastic and dense, not hard and not very soft, the knife should easily pierce, it is advisable to take fat from a young pig, from the sides or from the back, but not the abdominal part. It also matters from what gender the pig was - "girl" or "boy", so from a young "girl-pig" lard is tastier and more tender. Also, the fat should not be very thick, from the skin 2 - 2.5 cm, and the entire width, together with layers of meat, about 7 cm. The skin is thin and soft, light. Good lard should be free of foreign odors, clean. In color - white or slightly pinkish, but not yellow - this is already bad, old bacon. And most importantly, buy lard in special places, on the market in the meat pavilion, to be sure that the carcass has passed the test, and the pig was healthy before slaughter. After all, lard will only be salted, and salt will not be able to protect from various diseases. Now you know enough about the choice of lard, you can start cooking.

Ingredients for Salted Lard:

• Pork lard with meat layers - up to 1 kg. (brisket)
• Coarse table salt - 1.5 cups
• Bay leaf - 2-3 pcs.
• Black peppercorns and ground
• Red pepper - to taste
• Garlic - 5 large cloves (or to taste)
• You can use different spices to suit your taste.

Cooking salted lard:

In order to salt lard at home, you need to take a glass container, pour half of the salt on the bottom.

Rinse lard with layers of meat under cold running water, dry well with a paper towel. Before salting, the bacon should be at room temperature, this is necessary so that it can absorb the aroma of all the spices and is well salted. What to do with the hide?

At your discretion, if you come across a piece of bacon with a thick and hard skin, remove it, and leave the soft and thin skin and scrape it off thoroughly with a knife.

Peel the garlic and cut into thin slices. Rub the bacon well on all sides with spices, so to speak - massage the bacon, put it in a bowl with salt,

put bay leaf, peppercorns, garlic, top with the rest of the salt, cover and refrigerate for 3-4 days.

So without it) there are many and, of course, I want to try them all. So I set myself the goal of identifying the most (for myself and my family, of course) "delicious" of all. For some reason, pure lard is not quoted in our country, therefore most often I use a meaty pork layer, both for salting and for cooking some hot delicacies. And they, it should be noted, are much tastier and better than any meat delicacy from the supermarket. After all, the pork layer is the most savory part of the pig, from which you can cook a sea of ​​delicious gizmos. So today I decided to salt the pork layer in a scalded way. And she did not regret the "deed" at all. I ended up with a rather delicate, aromatic and very tasty layer. At least it can be served on a festive table, at least every day you can pamper yourself with such a delicacy.

For salting the interlayer, I used the most affordable ingredients:

Pork interlayer weighing about a kilogram;
garlic - 3 cloves;
slightly less than a glass of coarse salt;
peppers (black and allspice);
a teaspoon of ground paprika;
Bay leaf.

The cooking time for the salted layer is 3 days.

The method of preparing a salted pork layer according to a recipe with a photo in steps is simple in 3 days:

I throw about a tablespoon of salt into boiling water and then lower the well-washed layer.

I cook for no more than five minutes, remove it from the stove and put it on the window (table) for 5 hours (I started the salting process in the morning, and continued towards the evening). I take out the slightly scalded layer, aged in salt water, from the pan, wipe it dry and cut it in half (it seemed to me inconvenient to salt it whole, especially since it was deformed in the pan).

While the meat is "basking" in the air, I grind two types of peppers and bay leaves in a coffee grinder. I usually use the same spice mixture when salting fish, so I make it right away in a decent amount (for a couple of loads in a coffee grinder).

In a small bowl, combine the salt, paprika, and a half teaspoon of the ground mixture.

Then I add chopped garlic and grind everything thoroughly.

I pour the resulting mixture of spices into a larger bowl and, placing a layer in it, rub it vigorously on both pieces.

I transfer the beautiful and fragrant-smelling pork meat into a small saucepan (with the skin on the bottom of the container), close it and put it in the refrigerator for two or three days.

After the scheduled time has elapsed, I take out the layer from the pan, wipe it thoroughly with paper napkins, and cut it into thin pieces.

Isn't it a meat delicacy?

Bon Appetit!

How many days is lard salted?

Lard needs to be salted well so that you can be sure of its safety. This is especially true of the fat in which there are small lived meat. At least you need to salt the lard for 3 days, then you get slightly salted lard. This can be done with pure bacon. And if it is streaked, then it is better to leave it for another 2 days. After that, the fat can be removed to the refrigerator. Salt can be salted in two ways - in brine and dry.

How much salt should you consume? For salting lard, 3 tablespoons are enough for a pound of valuable product. You can add a little ground pepper and garlic, but you can do it without them. As you like.

It all depends on the thickness of the pieces of bacon you want to salt. But if we talk about some average figure, then three days will be enough for the lard to be salted, if you are worried that this is not enough, leave the lard for 5 days and then it will definitely be salted well.

Salo- subcutaneous animal fat.

It is also a very valuable and necessary product for our body.

Fresh lard can be eaten. But usually it is salted to keep it longer.

We cut bacon into small pieces at home. Pour these pieces in coarse salt and put them in a 3-liter jar.

Turn the jar upside down and place it in a wide bowl. We put a stick under the neck so that there is a gap for draining juice.

After three to five days, the bacon becomes completely salty.

Lard is a delicious and nutritious pork product. You can eat it unsalted, lying a little in the freezer, or you can also salt it. Lard is salted in a glass container, usually a three-liter jar. Cut into small pieces, wrap in salt and fit tightly. Salted out after 3-5 days. Salted lard can be stored for a long time even at room temperature.

If you salt lard in a dry cold way, then it is salted for about a week - pieces of lard, abundantly smeared with moth, about 5 cm thick.Using seasonings - black or red hot peppers, allspice, garlic, wasabi, ginger, onion - does not affect the speed of salting.

If you salt lard in a hot way (simply boiling it for 2-5 minutes in highly salted water), then such lard can be eaten immediately after salting (boiling).

We rub the lard with salt, garlic and pepper and keep it at room temperature for 3 days, at this temperature the fat is salted quickly. Then we put it in the refrigerator and the next day it is ready, tender and fragrant.

From my own experience, I can say that lard prays for 2 days, the size of bacon is about 3 centimeters and this is with thin layers of meat. Of course, the thicker the pieces, for example from the back of a pig, lard should be prayed for more than 2 days. But you can also speed up the process here by cutting along the pieces or across the cuts by 1/2 the thickness of the piece.

As my grandmother used to say: “You can't spoil lard with salt, it will take only the right amount of salt.” And it is salted, depending on the cut pieces, from 2 to 6 days. I also recommend squeezing the garlic and putting the bacon inside, making small cuts.

At least 3 days, if you're interested, my recipe ... I cut into small pieces and rub with a mixture (salt, red and black ground pepper) and on top of each piece I put slices of garlic, cut into rings, put in the refrigerator, yummy.

if not too thick pieces, about 5 centimeters, then a week will be enough, well, to be sure, you can hold it for 9 days. When you try the first piece, cut it in half to make sure that the bacon is salted.

Lard is salted from two to seven days and everything depends on the salting method, on the quality of the lard, on its type and salting method.

There is such a method - if you cut the bacon into medium pieces and make crosswise cuts on them with a sharp knife, and then you need to put these pieces in a wide saucepan and pour salt into it on the bottom, and on top you need to put the bacon, with its skin facing up.

The salt will instantly fall into the cuts that are made on lard, and if it stands at room temperature for a couple of days, then on the third day, liquid will be released from it.

Leave to stand at room temperature for 2 days, on the 3rd day, when liquid is released from the fat, remove this fat from the refrigerator, then pull it out after a couple of days, shake it off and put it in the freezer and you can already eat it.

The lard is salted out quickly enough, from three to five days, depending on the thickness of your pieces. Many people love salted and smoked bacon. It is also considered a useful product for us humans.