To give an ordinary product like fat an incredible taste, just combine it with salt and spices. There are a huge number of different recipes for salting salted pork fat, which differ not only in their ingredients, but also in the process itself.
Material Content:
- 1 How to salt lard in brine - a classic Ukrainian recipe
- 2 Salting salted in brine "brine"
- 3 Salting salted in brine in Transcarpathian style
- 4 Salting Belarusian style
- 5 Smoked lard in brine
- 6 Dry salting
- 7 How to choose the right fat for salting?
- 8 Salting Rules
- 9 How to speed up the process of salting fat?
How to salt lard in brine - a classic Ukrainian recipe
This recipe can be called truly folk, because at least every second housewife uses it. Salting salted at home in the classical way will not take much time, and the product itself will turn out not only juicy, but also very tasty.
Required Products:
- 1 kg of fresh bacon;
- 1 liter of filtered water;
- 2-3 tablespoons of salt (absolutely any will suit: sea, iodized or ordinary kitchen);
- black pepper;
- A few bay leaves and peas of allspice;
- The middle head of garlic.
Cooking process:
- First, cut the fat into pieces. They should be long and not thin.
- Bring the water to a boil and add salt with previously prepared spices. Add chopped garlic to the brine. Boil for 5 minutes.
- In the resulting brine, put the prepared fat, and put a load on top of it.
- The time it takes not salting is 3 days in a cold place.
- After 3 days, the bacon must be removed from the brine and put it on a cutting board so that it is slightly dried.
- Top the piece with sprinkled with finely chopped garlic.
So that the fat prepared according to this recipe can be stored for as long as possible, before putting it in the refrigerator, you need to wrap it in paper.
Salting salted in brine "brine"
When storing bacon, it may acquire a yellowish tint. To avoid this, you can salt the product in a jar using this recipe.
Required Products:
- 1 kg of fresh bacon;
- 1 liter of purified water;
- 200 g of coarse salt (can be sea);
- Spices (dry or better fresh garlic, pepper, bay leaf).
Cooking process:
- For the marinade, you need to boil water, dissolving the salt in it, mixing well.
- Salo cut into bars and put them neatly in a jar. When laying, lay each layer with spices.
- After the marinade has cooled, pour lard on it.
- It should be marinated at room temperature for 1 week.
Salting salted in brine in Transcarpathian style
The people can meet another name for such a product - “pepper salted pork fat”. Ready-made fat is tender, soft and aromatic.
Required Products:
- 1 kg of fat;
- Salt.
- Water.
- Garlic and pepper.
Cooking process:
- Cut the bacon into not very large pieces. Grate each of them with a mixture of salt and chopped or minced garlic. In this case, salt is not necessary to spare.
- Pour a layer of salt about 1 cm thick at the bottom of the pan.
- Put lard on top and fill it with the same layer of salt.
- It should be salted for 3 weeks in a cold place (refrigerator).
- After 3 weeks, remove it from the pan and clear of salt residues.
- Put pieces of bacon in cold water and soak for 3-4 hours.
- Transfer the bacon to a pan with water, in which it needs to be boiled for several hours over low heat.
- After cooling, grate the lard on all sides with a mixture of black pepper and finely chopped garlic.
- After 3 days, salty bacon will be ready in Transcarpathian style.
Tasty recipe: how to salt lard
Salting Belarusian style
This recipe for salting salads makes the product very fragrant, thanks to the use of spices.
Required Products:
- Bacon;
- 2 tablespoons of salt (necessarily coarsely ground);
- 1 teaspoon of sugar;
- 1 teaspoon cardamom;
- 1 teaspoon of caraway seeds;
- 1 teaspoon black pepper;
- 2-3 bay leaves;
- 1 medium head of garlic.
Cooking process:
- Mix all the spices, as well as salt and sugar, adding chopped garlic to them.
- Fat lard on all sides, carefully lubricate with the prepared mixture.
- Put the prepared fat in a jar, which should be put in the cold. Best in the basement, as the refrigerator is not suitable for this.
- Periodically, pieces need to be turned over.
- After 5 days, put the jar in the refrigerator and wait another 1 week, periodically turning the pieces over.
Smoked lard in brine
The lard made according to this recipe in onion husk is not much different from smoked product.
Required Products:
- 1 kg of bacon, necessarily with a layer of meat;
- Onion peel - about 2 handfuls (it is better to take the peel from different varieties of onions, including red, so the color of the finished dish will be more saturated);
- 1 cup of table salt;
- 2 tablespoons of sugar;
- A few bay leaves;
- A little allspice.
For coating, you will need:
- 3 medium cloves of garlic;
- A mixture of peppers.
Cooking process:
- First you need to weld the brine. It is important not to use a new pan with white enamel for this process, since the onion peel during cooking will certainly stain it.
- We boil 1 liter of water, dissolve salt, sugar in it and add spices.
- Dip the fat into the prepared brine so that it is completely covered with water.
- Keep the pan on very low heat for about 20 minutes.
- We remove the pan from the stove and set aside for 10-12 hours in a cool place.
- After the bacon lies in the brine for 10-12 hours, take it out and put on a cutting board so that all the liquid in the glass.
- While the liquid is draining, you need to mix a mixture of peppers with chopped garlic.
- Spread the bacon with a mixture of spices, wrap it in paper or a regular bag and put it in the freezer. So it will be stored much longer.
Dry salting
For salting, it is not necessary to boil it or soak it in brine. You can simply roll in a dry mixture of spices and garlic.
Essential Ingredients:
- 1 kg of bacon;
- 2 medium heads of garlic;
- Coarse salt (you can use sea or ordinary table);
- Spices (black pepper, red pepper or paprika, bay leaf, caraway seeds, coriander and basil) - to taste.
Cooking process:
- Small fat cut. The size of the pieces should be such that spices can freely enter the product.
- Prepare a dry mixture by mixing salt and other ingredients.
- Lubricate pieces of fat on all sides with a dry mixture.
- Place the pieces in a salting dish.
- Layers should be separated from each other by bay leaves and plates of garlic.
- Put the load on top.
- It should be salted for 3 weeks in a cold place.
- Periodically (1 time in several days, the pieces need to be shifted and rubbed with a mixture).
How to choose the right fat for salting?
To make the bacon tasty, it is necessary not only to salt it correctly, but also to choose the product correctly.
To do this, you must adhere to certain rules:
- For salting, the fat that is located on the peritoneum or loin is most suitable. Its density and taste are most optimal for the preparation of such a dish. But from a piece from the back or side it is better not to use it.
- According to scientific studies, the most useful is that part of the fat, which is located directly under the skin. Therefore, choosing a product on the market, it is worth taking unpeeled fat with a skin.
- The selected piece should not have extraneous odors, be dense and uniform.
- Fresh lard has a white or pinkish tint. If there is a yellowish coating or blotches on it, then it is probably already old.
- There is another way to check the freshness of the product. It must be pierced with a knife. A fresh piece will be resilient and will be pierced right away, and its cut will remain even. Old fat is not immediately amenable to manipulation, and after squeezing it will take him some time to take its original shape.
- There are times when, during the preparation of bacon, an unpleasant smell of urea emanates from it. To avoid this, before buying, it is recommended to cut a small piece and heat it with a match. During melting, an unpleasant odor will immediately make itself felt.
- Many people like a product with a meat layer. But, it is important to know that in order for the pig to have just such fat, it is fed with special additives or even hormones. A piglet that ate natural food will either not have a layer of meat at all, or it will be insignificant. It is also important to note that in meat, unlike fat, pathogenic microorganisms multiply very quickly. Therefore, before use, such a product should be processed.
- It is equally important to buy it only in trusted places (in a supermarket or in the market), where all products pass sanitary control.
Salting Rules
How to salt the bacon tasty? For this, each mistress has her own proven secrets.
At the same time, they recommend paying attention to such things:
- Only a fresh, soft product with a skin is suitable for salting.
- Before proceeding to salting, a piece must be washed.
- The finished dish will turn out more tender if it is pre-soaked in water for 5-10 hours.
- Fat is a product that easily absorbs odors. Therefore, if next to it was a fish or other product with a pronounced smell, then before cooking it must be soaked in water, where to add chopped garlic.
- The salt should be coarsely ground. It is this that can remove excess moisture from the product and prevent it from salting.
- No need to be afraid to add a lot of salt or spices. Bacon will take for himself exactly as much as he needs.
- You can not store fat in a bright place, otherwise it will acquire a yellowish tint.
How to speed up the process of salting fat?
The cooking speed directly depends on the thickness of the pieces into which the fat was cut.If you cut it into thin, small slices, then in a day it will be ready.