A good recipe for salting salmon must be in stock with every housewife. At home, using high-quality seasonings and spices, the snack always turns out to be especially tasty and fragrant. At the same time, for self-salting of fat, only the simplest ingredients are required.

The classic recipe for salting salted in brine in Ukrainian

Such a traditional Ukrainian dish is known throughout the world. Lard cooked according to a unique recipe is served with any dish - soups, side dishes, appetizers. In Ukraine, a fragrant treat is usually soaked in brine. To prepare such a dish you need to take: 1.3 kg of fresh lard, 40 g of coarse sea salt, 5-6 bay leaves, 6-7 garlic cloves, 7 pots of black pepper, a large pinch of similarly ground seasoning, 900 ml of cold drinking water.

  1. The lard is thoroughly washed under running water, the skin is peeled in pieces, after which they are cut into large long bars.
  2. In an enameled bowl, a brine is prepared from water, salt, pepper, parsley and chopped garlic.
  3. Pieces are lowered into the resulting aromatic liquid and crushed from above by oppression.
  4. Lard will reach readiness in a cold place for 2 days. For example, you can put it on the bottom shelf of the refrigerator.
  5. At the end of the specified period, treats are served to the table.

No need to worry that the dish will be over-salted or overly spicy. Fat absorbs exactly as many seasonings as needed.

Salt fat simply and tasty in a dry way

You can cook a delicious snack without brine. To do this, there is a special dry method of salting fat. You need to take the following products: 1.8 kg of fresh lard, 2 whole garlic heads, 4 handfuls of coarse salt, 1 tbsp. lred and black ground pepper (you can buy a ready-made mixture of these seasonings).

  1. Lard before further processing is cleaned with a sharp knife and cut into pieces whose width does not exceed 6-7 cm. You can not wash it with water.
  2. Each piece on all sides is evenly rubbed with chopped garlic.
  3. It is best to salt the product in a glass container. Salt, peppers are poured on its bottom, and the ingredients are thoroughly mixed.
  4. Lard falls off in the resulting mixture. Seasonings and salt should cover it with an impressive layer on all sides.
  5. In the same dish, the pieces are laid with the skin down, covered with a clean towel and crushed from above by oppression.
  6. First, the product should be at room temperature for 6-7 hours, after which the container with lard is removed in the refrigerator for 48-72 hours.

The exact duration of the pickling will depend on how thick the pieces are.

How to salt fat hot?

According to this recipe, it is best to salt the brisket with a large number of layers of meat. True, the fat will be saturated with spices for a long time - about 4 days. To prepare a flavorful treat you need to use: 0.8 kg of fresh lard, 120 g of salt, 900 ml of water, 4 bay leaves, 2 cloves of cloves, 3-4 cloves of garlic, 6 peas of black pepper. How to salt lard in brine in this way is described in detail below.

  1. The fat is cut into small pieces (3-4), washed with cold water and dried with a paper towel.
  2. Water with all the spices and salt listed is brought to a boil and left on fire for a couple of minutes. Optionally, add horseradish and any other favorite seasonings to the brine.
  3. Pieces of fat are placed in a glass container and poured on top with the resulting spicy salty liquid. To prevent slices of the product from floating up, it is better to fix them on top with a plate.
  4. When the lard in the brine has completely cooled, it can be transferred to the refrigerator for 3-4 days. It is best to pre-wrap the pieces in a clean towel made of natural material or in cling film.

Before serving, the treat is dried on paper napkins.

Express salting

Such salting of fat at home allows you to taste the product in about half an hour. The unusual express method does not require the use of any expensive products, only: 700 g of fresh pork fat, 3-4 cloves of garlic, 3 handfuls of coarse salt, 1 tbsp. ground black pepper.

  1. It is very important to first not only clean the lard with a sharp knife and rinse it thoroughly, but also cut into thin miniature pieces. If the slices are too large, then the snack will remain “raw” - not soaked in spices.
  2. Each piece is carefully rubbed with a mixture of seasonings, chopped garlic and salt. Then they are stacked tightly on top of each other in a glass jar.
  3. Towels are placed at the bottom of a spacious pan and water is poured. In this container you need to boil a jar of fat for at least 30 minutes.
  4. After such a long sterilization, treats can be served.

It should be noted that express-cooked lard should not be stored for long. It is best to cook an appetizer 1-2 times.

In a jar of garlic

This is a dry salting method. It allows you to store ready-made treats for several months. For this method, you need to take the following products: 900 g of fresh lard, 30 g of coarse salt (sea salt can be), 4-5 garlic cloves, 1 tbsp. ground pepper mixture, horseradish to taste.

  1. Fresh lard is not washed with water and does not get rid of the skin. It is cut into small square pieces. It will be enough to make slices with parameters of 5 by 5 cm.
  2. Garlic is passed through a garlic squeezer and mixed with a small amount of boiled water to make a thick gruel.
  3. Each piece of bacon is generously rubbed with salt, sprinkled with seasonings and crumbled in a garlic mass.
  4. Slices are tightly packed in cans of a suitable size, after which the containers are sent to the refrigerator for a week.

If you plan to store salted lard for a very long time, then you can roll up the lids on the dishes.

It is interesting: how to salt lard in brine at home

In onion peel

Using such an unusual ingredient, every housewife will be able to make the bacon not only tasty, but also very appetizing in appearance. The pieces will look like a smoked product. In addition to onion peel (2 handfuls), you also need to take: 1.3 kg of fresh pork fat, 140 g of coarse salt, 900 ml of water, 1 tbsp each. granulated garlic and black pepper.

  1. Husk from the onion is washed, placed in a pan and filled with water.
  2. The thickness of the pieces of fat should be no more than 5 cm, but the length can be adjusted at your discretion.
  3. Salt is sent to the container on fire. As soon as the water boils, you can send slices of bacon into it.
  4. The ingredients are cooked over medium heat for 15-18 minutes.
  5. After the specified time, the container is removed from the fire and left to cool for 12 hours.
  6. The cooled slices are rubbed on all sides with salt and a mixture of seasonings.
  7. It remains to wrap the bacon with foil and send it for storage to the freezer.

If you wish, during cooking, you can add a little "liquid smoke" to them, this will make the taste of the product look like smoked. Do not forget that onion peel is very colored. Therefore, it is better to use an old pan.

How to choose the right fat for salting?

The choice of fat for the dish should be approached with extreme caution. The product in most cases is not subjected to heat treatment, which means it must be as fresh and of high quality as possible. Do not be shy to ask the seller for help with a veterinary check.

It is best to choose pieces no thicker than 3 cm for salting. The skin on them should be light (yellowish, almost white) without bristles, and the lard itself should be snow-white or slightly pinkish. If the product is yellow or even grayish, it is worth doubting its freshness.

Check if the old bacon is possible in another simple way. Just click on the piece with your finger. If the product is stale, then a dent from it will instantly disappear and will not linger even for a few seconds.

Useful and smell the goods before buying. If fat contains any odors, then salting will not help to get rid of them. Fresh product smells nice and even a little sweet.

The best option for salting is the peritoneum or loin. In these places, the fat is the softest and most tender. But it is better to take pieces from the head and neck for frying and baking, as they always turn out to be quite hard.

To determine if the product does not smell boar urine, just sniffing it is not enough. First you need to set fire to a tiny piece of pulp, for example, with a cigarette lighter and already then evaluate its smell.

Speeding up the salting process

In order for the fat to be ready for use after salting as soon as possible, the following rules must be observed:

  • Choose the right parts of the carcass. For example, slices from the peritoneum are categorically not suitable for salting the product by dry methods. In this case, they will be prepared for a very long time. It is better to fill them with hot brine.
  • The thinner the slices of fat are, the faster they are saturated with spices and salt. You can immediately cut the product into slices intended for sandwiches, and then the salting process will be significantly reduced.
  • To try ready-made lard on the same day, you just need to pour boiling water over the slices and close the lid after cutting and rubbing it with all kinds of spices. After the product has cooled completely, you can serve it to the table.

If there are meat layers on fat, then you can determine the readiness of refreshments from them. As soon as they get dark - an appetizer is allowed to try.

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