Tasty, well-salted bacon on a black bread, with pickled cucumber and garlic - this is a classic set of hearty snack and a traditional snack under a glass of strong alcohol. If you love and respect this truly “folk” food, you just need to know how to salt lard at home. Moreover, there is no need for special skills for this. The main thing is to purchase high-quality raw materials, and with the help of our tips, an excellent result is guaranteed even to an inexperienced housewife.

The classic recipe for salting salted in Ukrainian

Ukrainian fat is still considered exemplary. This is largely due to the diet of pigs - they are usually grown on cereal feed, so the taste of meat and lard is significantly different for the better. It is also important to know the correct recipe for how to salt Ukrainian lard so that it comes out soft and fragrant.

Cooking method:

  1. rinse one kg of fresh fat with water and carefully scrape the skin with a knife;
  2. cut into large cubes;
  3. make brine (salt brine) - pour 3 tablespoons of salt, 1 teaspoon of ground black pepper into a wide pan, put 5 - 6 peas of allspice, 5 cloves of garlic and lavrushka. Pour cold water and mix until the salt is completely dissolved;
  4. put the bacon in the brine and press on top with yoke so that it is completely immersed in water;
  5. on this your mission ended - you just need to leave the dishes of the day for five days in a cool place, tightly covering with a lid;
  6. after the lard has completely salted, pour the brine and dry each piece with a paper towel;
  7. the product is already completely ready for use, but it is recommended to eat it after cooling in the refrigerator or in the freezer.

Advice! Never use salt or iodized salt for salting. To get a well-salted piece of fat, only classic stone, or extra without additives, is suitable.

The recipe for cooking lard in a hot way so that it is soft

It is very unpleasant when, after all the money and effort spent, the resulting product does not meet expectations - it becomes tough and tasteless. In order not to get into this situation, you need to know how to salt the lard so that it is soft.

One of the best ways is salting salmon in hot brine. This is the fastest method - you can feast on lard in a day. And exposing pork fat to hot temperatures, you can not worry about the safety of the finished dish.

In hot pickle with garlic

 

The easiest and most convenient way to salt lard in the bank is in the apartment. To do this, it is better to take a fresh brisket with a soft skin and layers of meat.

Cooking method:

  1. wash, clean and cut fat into pieces. Their size is determined by the volume of banks in which the process will take place;
  2. with a sharp knife, pierce the pulp in several places and carefully push the garlic plates into the resulting slots;
  3. rub each part with a mixture of spices, which includes pepper, cumin, paprika and others of your choice;
  4. now it remains to place the fat tightly in a jar so that the bars do not lose their shape, and the spicy “powder” does not sprinkle;
  5. in a separate bowl, cook brine - 2 tablespoons (with a slide) of salt, dissolve in one liter of water, add bay leaf and allspice;
  6. boil the brine for 2 to 3 minutes, turn off the heat and leave to cool slightly under a closed lid;
  7. very carefully, in a thin stream, pour hot liquid into a jar of fat;
  8. close the neck of the jar with a capron lid and place it in a cool place to cool. In the demi-season, a balcony is best for this, and in the summer a cellar;
  9. lard is cooked in this way during the day, but if you suspect that this is not enough, hold it in the bank for some more time until the brisket is completely salted.

Advice! Experienced hostesses advise adding a little sugar to the brine, this makes the fat content softer, and the taste more piquant.

In Belarusian

Having prepared the lard according to the traditional Belarusian recipe, you will get slices of a pleasant golden color that look very much like home-made smoked meat. Such an effect is obtained by the peeling of onions, which is present in this variant of pickling.

Cooking method:

  1. in one liter of cold water we throw 2 tablespoons of salt, five cloves of garlic, 2 - 3 peppercorns, peppercorns and necessarily clean husk from 2 - 3 heads of onions;
  2. in the brine we put the prepared fat, cut into medium-sized pieces;
  3. bring to a boil and cook under the lid over medium heat for 10 - 15 minutes;
  4. after the lard has boiled, you need to leave it to cool in a pan at room temperature;
  5. after the lapse of time, remove the pieces, dry them with a paper towel and rub the sides with a mixture of caraway seeds, pepper, paprika and crushed garlic for more flavor and pungency;
  6. wrap in baking paper or clean cheesecloth and place in the freezer.

Advice! For high-quality salting, always try to stack cut pieces as tightly as possible to each other. Fat should not "swim" in brine. It is enough that the liquid only cover a couple of cm of the surface of the product.

Transcarpathian

In Transcarpathia, there are many options for making homemade salted pork fat. But one is considered classic where the lard is pickled with the addition of vinegar. It is best to use undercuts (pork belly) for this - it is in it that the optimal proportion of fat and pork meat is observed.

Cooking method:

  1. cut the parts of the peritoneum into long strips and make incisions in them, into which they successively push a piece of garlic and hot pepper;
  2. salt, pepper and roll up the roll;
  3. bandage tightly, put in boiling marinade;
  4. we do the marinade like this: for 1 kg of fat, we take 2.5 liters of water, 5 tablespoons of salt, a spoon of sugar, a spoon of table vinegar, fresh onion rings and a head of garlic;
  5. it is enough to boil for 2 - 3 minutes, after which turn off the fire, place oppression on top of the undercoats (for example, a jar of water) and let it flow in hot liquid;
  6. after two to three days, the fat is ready to eat.

The recipe for salted lard in brine in a slow cooker

 

Lard cooked in a slow cooker reminds to taste something between a salty and baked product. To get such a peculiar aftertaste, we will prepare lard in foil.

Cooking method:

  1. grate 1 kg of fresh, well-washed fat with spices (you can take the already prepared mixture “For meat” or “For fat”);
  2. stuff with garlic and generously sprinkle with salt on all sides;
  3. wrap in foil and leave for a while to better soak;
  4. put a wrapped bar on the bottom of the multicooker bowl, fill it with a glass of water and put it to cook in the “Extinguishing” mode for 2 hours;
  5. after the end of the process, remove the package and carefully, so as not to burn yourself, unfold the foil;
  6. cool the finished fat and you can start the meal.

How many days to salt lard?

The answer to the question of how many days to salt lard depends on several factors:

  • from the characteristics of the raw materials - from which part of the carcass fat is cut;
  • from the processing method - dry or wet;
  • on the size of the pieces that are exposed to salting.

With the dry method, the fat should be in salt from 3 days to a week at room temperature and another 2 - 3 days in the refrigerator. Only after that you can eat it.

In a wet way, lard cooks faster. It is enough to hold it under pressure in brine for 3 to 4 days, dry, grate with spices and cool.

Note! It is very important to remember that fat is a product of animal origin, which means it can be infected with parasites and harmful microorganisms. Therefore, it is so important that it is well salted to make sure that it is completely safe for our health.

How to speed up the salting process?

The fastest way to speed salting is boiling. Lard is cooked in brine from 10 minutes to several hours, after which it can be immediately eaten.

There are a few more secrets to speed up the process:

  • pre-soak lard in water for at least 12 hours;
  • cut smaller pieces, about 5 by 5 cm;
  • cool brine with fat, cool at room temperature;
  • make more deep cuts - this will allow the product to soak better.

Knowing these recipes, you can pamper your loved ones with a delicious and satisfying snack, make a healthy sandwich or use salty bacon to prepare a dressing for borsch or potatoes. If you do not abuse and comply with the measure, the body will only be grateful to you for such a natural high-quality food.

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