Salty white fat with pink meat veins, crispy onion, rye bread - well, a very mouth-watering picture! Only few people know that, in addition to excellent taste and satiety, fat has unique benefits for the human body (unless, of course, they overeat). There is as much selenium in this product as there is not in any other: a small slice for breakfast, and a heart with the circulatory system will work like a clock all day.

Ukrainian salting

Pork fat is considered a national Ukrainian dish, and Ukrainians are considered unsurpassed experts on the methods of its preparation. We will not argue, just try the classic folk recipe on how to salt lard at home in Ukrainian pickle.

Here's what we need:

  • naturally lard (1 -1.5 kg);
  • water (1 l);
  • salt (sea - just perfect);
  • chopped garlic (six cloves are enough);
  • Laurel (leaves 4-5);
  • black pepper (six beads);
  • ground pepper (one table. spoon).

How will we cook?

  1. First, we process fat into bars - large and long.
  2. Take an enameled pan. We pour water there. It should boil and then cool.
  3. Sprinkle a couple of tablespoons of salt into the vessel, throw all our spices there - pepper, bay leaves, garlic. It turns fragrant brine.
  4. We carefully put pieces of bacon into it. Press on top with some kind of load (dumbbells, a clean brick, in general, what is found).
  5. The capacity of the day for three or four is sent to stand in the refrigerator.
  6. When time runs out, we will get our fragrant bacon, dry it.
  7. You can season with fresh garlic again.
  8. We try, make sure that it’s delicious. Wrap each piece in a cloth or bag and put it into storage in the freezer.

Hot way

 

Ukrainian culinary experts advise another easy method, how to deliciously salt lard at home.This is the so-called hot method, which provides that the fat will have to go through heat treatment.

We will prepare such products:

  • fresh lard (up to one and a half to two kilograms);
  • salt (better than coarse grinding);
  • laurel leaf and any set of other spices (whatever you like);
  • garlic;
  • onion peel (do not save).

Recipe step by step:

  1. Salo (whole piece) is cut almost to the skin. We sprinkle generously with salt (coarse).
  2. We put in a volumetric bowl (enameled), and put the load on top. You can, for example, put a pot of water on a flat lid.
  3. The next day, lard (do not shake the salt from it) is relocated to a saucepan. Pour water (so that the level is slightly higher, about 2 fingers).
  4. All our seasonings and onion husks go there. She does not need to be sorry. It just provides for the bacon an unusual color, original taste and spicy aroma.
  5. Turn on the stove and cook the fat for 55-60 minutes. Remove, let cool.
  6. When it will be possible to dip a finger into the brine and not get burned, we will pull out the fat. Stuff it with garlic (or just grate), generously pepper with any ground pepper, or even several types at once.
  7. Wrap in cling film or parchment. Tie tightly with a thread (so as not to unwind).
  8. Now welcome to the freezer!
  9. You can eat in a day.

Do not be afraid! Too much with salt or seasonings - it still does not work. Salo has an amazing ability to take as much as you need for an excellent taste.

No brine (dry)

This option is very good, because it allows you to salt lard simply and very tasty and also quickly. The only thing - before taking the sample, it will take several days to wait to get the desired taste.

We collect everything necessary for the implementation of the recipe:

  • fat (take a kilogram);
  • 2-3 garlic heads;
  • seasonings (all that is in the kitchen cabinet - ground red pepper, paprika, basil, caraway seeds, dried leaves of laurel, coriander, thyme);
  • salt.

Without wasting time, let's start cooking.

  1. We divide salsa into pieces (10 by 15 cm will be just).
  2. Every five centimeters we cut all the parts deeper, almost to the skin itself.
  3. Insert garlic “teeth” into the cuts, after which we thoroughly wipe the lard with fragrant seasonings.
  4. Dip in the salt. Then we send it to an enameled pan or a deep bowl. Fat should lie close. In this case, not sparing, we cover each subsequent layer with salt.
  5. After 5-6 days spent in a cool place, lard will reach 100% readiness.

If there are conditions (the most common smokehouse), then salted lard can also be smoked, regardless of how it was cooked.

With onion peel

 

But the product created by the method described a little further does not need to be smoked. He will already have a smoked smack. Salting salted in brine with onion “clothes” (known to our great-grandmothers) will give the necessary taste effect.

We will need:

  • a couple of kilo fat;
  • water (two liters is enough);
  • onion "clothes" (how many grab a handful);
  • three table. tablespoons (with a slide) of salt.

We act according to a simple plan.

  1. First, prepare the brine liquid. Pour salt into a container of water, throw onion peel.
  2. In the resulting "syrup" dip dipping fat. We are waiting for it to boil, and keep it on fire for fifteen to twenty minutes.
  3. Now you can remove the dishes from the stove. Salo should remain in the brine and “take a bath” from 8 to 12 hours.
  4. After it you need to "fish out", grate with garlic from the heart and roll in the ground pepper (black is better).
  5. Wrap in parchment. Until full condition, a day or two, our bacon will have to be spent in the freezer.

Do not worry if you overdo it and do more than you wanted: such lard is stored in the freezer for a long time, without losing quality or taste.

At the bank - convenient in every way

At home, there is always a free three-liter jar that can be adapted for salting fat. We will get acquainted with a simple recipe that allows the product not to age for a long time, not to turn yellow and to maintain an excellent taste.The fact that you need a bottle of three liters, you have already realized.

In addition to it, you need:

  • fat (about 2 kg is placed in its jar);
  • water (five glasses, or liter);
  • salt (glass);
  • Lavrushka
  • black pepper (ground);
  • garlic.

First we make a pickle. It is extremely simple.

  1. We dissolve salt in water.
  2. Boil the mixture, then cool (until cool).

Now we are doing fat.

  1. Cut into small pieces (it will be more convenient to stack, and then get it).
  2. We put it in a jar, but not tightly (otherwise it will "suffocate").
  3. We intersperse the “greasy” layers with bay leaves (from 5 to 8 pieces per layer), peppercorns and garlic (from 5 to 8 cloves).

Fill the vessel with a cooled brine, cover it loosely with a lid. We’ll hold it for a week in the kitchen, after that we will remove the ready-made lard in the cold.

Solim in Belarusian

 

Salo is loved by many nationalities, and each has its own characteristics of its salting. Here, for example, how Belarusians do it.

Take:

  • salt (a couple of tablespoons);
  • sugar (a teaspoon);
  • cumin and cardamom (also a teaspoon);
  • dry bay leaf (five pieces are enough);
  • ground black pepper (if there is such a desire);
  • garlic (head);
  • fat (kilogram).

The cooking process does not require super skill.

  1. From seasonings, salt and sugar we make a mixture. We break a lavrushka into it.
  2. Garlic head press squeeze.
  3. Gently cut the bacon with even cubes. Everyone, without skipping, we rub garlic and "dry marinade" from spices.
  4. We put it in the dishes (preferably in glass), and keep it cool for up to five days (but not in the refrigerator!).
  5. Do not forget to turn the pieces daily to let the juice flow and better soak.
  6. After that, our Belarusian salted lard should be spent a week in the refrigerator.

Hungarian recipe

It is also called "Pertsov". Such lard is a wonderful appetizer, soft, tender, aromatic. How to build it?

  1. With chopped garlic and salt, chop the lard (each piece). We will be guided “by eye,” but we will not forget that a solid layer of salt is needed.
  2. "Salt" and the bottom of the pan (arrange a layer a centimeter high).
  3. We put lard on the salt, and salted groats again upstairs.
  4. “Selim” dishes with lard in the refrigerator for 20 days.
  5. We get it, scrape off the salt. Now for fat - a three-hour bath with water.
  6. The next three hours he will cook on low heat.
  7. We get it, let’s cool. Rub a nice mixture of pepper and crushed garlic.
  8. Cold appetizers can be served on the table.

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