Salting lard in a wet way in brine. Hot salted lard: a step-by-step recipe. There are several ways to smoke lard at home.
Pork lard ... Cool, tender, fragrant, homemade, with pepper and so it melts in your mouth. Salting lard - has long been considered a necessary and important business. The phenomenon of lard has long been of interest to scientists. It would seem that lard is almost 100% fat, a huge amount of cholesterol. But there is no harm from it with moderate consumption, one benefit. The secret of the fat was in the arachidonic acid. This acid is involved in the body's cholesterol metabolism, hormonal and cellular activity. And this acid is contained only in fat. Therefore, cholesterol in fat is "correct", it is not deposited on the walls of blood vessels.
Salting lard can be done in a variety of ways: "wet" method (in brine), "dry" method (just with spices), and "hot" method (first, the lard is scalded in boiling water).
How to choose
You will only be able to get a good salting of lard if you choose the right lard. Good, non-stringy lard is very easy to choose. Firstly, such lard looks quite homogeneous, a solid white-pink-white mass, with a thin pork skin. Secondly, good bacon is easy, a sharp knife enters almost effortlessly. If the knife comes in jerks, this means that there are a lot of veins in the bacon and you will not be able to salt the bacon.
So, salting bacon "dry" method:
You will need: Coarse rock salt, ground red or black pepper, allspice, bay leaf, dried fragrant herbs - marjoram, caraway seeds, cardamom, etc .; garlic.
Salting lard is made using this dry mixture: for 1 kilogram of lard, take 4 tablespoons of coarse salt, add half a spoonful of red ground pepper or a tablespoon of ground black pepper there. Aromatic herbs are added to the salt. Salting lard is an individual matter, so everyone can choose herbs at their own discretion.
If the bacon is thicker than 5-6 cm, then it must be cut into layers, if it is thinner, it can be taken just in one piece. You will succeed in salting lard if the thickness of the layers is at least 4-5 centimeters. If you like garlic-flavored bacon, sprinkle each layer of bacon with slices of garlic. But salting lard with garlic has one drawback - such lard is stored somewhat less than lard without additives, keep this in mind!
Part of the salting mixture is poured onto the bottom of the dishes, a little peppercorns and a couple of crumbled bay leaves are added. They put one layer of bacon there, sprinkle it with a mixture of pepper and bay leaf, then lay the next layer, and so on.
If you salt thin lard, then put the first layer with the skin down, and the second with the skin up, the third again with the skin down, etc. Those. salting of lard is made as follows: lard to lard, skin to skin. On the first day, salting of bacon is carried out at room temperature. And the next 3-5 days - in the cool, but not in the cold. After that, the salting of lard is completed, it can already be eaten. Store such lard by wrapping it in edible parchment paper in the refrigerator.
Salting lard "hot"
For the hot salting, take a thick, soft piece of pink and white bacon, about 3 centimeters thick. Then cut it into pieces so that they fit easily into the pot in which we will cook them. If the pieces are not well covered with water, then you will not succeed in even salting the bacon.
Hot salting lard will require:
1 kg of lard, 1.5 liters of water, one glass of coarse salt, one head of garlic, 15 crushed black peppercorns, 5 bay leaves, one teaspoon of spicy adjika, liquid smoke 6 and 100 grams of onion peel.
The skin of the bacon should be scrubbed thoroughly, until whiteness, with a knife. You will succeed in hot salting only if you prepare the brine correctly: add salt, bay leaf, adjika, pepper to boiling water. As soon as the water boils again, add liquid smoke - without it, hot salting of bacon will not work.
Put pieces of bacon in the boiling brine and when the water boils again, reduce the heat and cook for about 5 minutes. Then turn off the heat, and set the pan to cool in a warm place for 12 hours.
Then we take out the bacon, dry it, rub it with paprika and garlic. Now we put it in the refrigerator for a couple of hours - that's it, the salting of bacon is complete, you can start eating!
Salting bacon "wet"
Salting bacon "wet" in brine can be carried out according to various recipes. Lard prepared by the "wet" method does not age for a long time and does not turn yellow, while retaining its wonderful taste.
For example, salting bacon "wet" in the "Ukrainian" brine:
Prepare the brine: take 5 cups of water, 1 cup coarsely ground salt, boil together, then refrigerate to room temperature. At this time, we cut the bacon into small pieces, so that later it is convenient to get them out and put loosely in three-liter jar.
If you cut the bacon too coarsely, then all your salting of bacon will be overshadowed by the fact that you will have great difficulty getting it out of the can, and the bacon will simply "suffocate" there. Add 4 bay leaves, black peas, 5 cloves of garlic between layers and pour brine over the whole thing.
Then cover the jar with a loose lid. Let it stand at room temperature for a week - that's all, the salting of bacon is complete! Usually, about two kilograms of bacon is used for a three-liter jar.
Salting lard in the "wet" way in "spicy" brine.
And this recipe is the best fit for those who are not at all averse to indulging in spicy ones. Salting lard goes like this: We take 7 glasses of water and one glass of coarsely ground salt, add a handful of onion husks there, bring the mixture to a boil and cook for 5 minutes.
Then we put lard there (the water should completely cover it) and boil it for 10-20 minutes, depending on how old the pig was. Then we leave the bacon for a day in the cooling brine. After that, rub it with red pepper and garlic and put it in the freezer. What is good about salting lard in this way is that the resulting lard comes out spicy and goes great as a snack with alcohol!
Lard in brine "brine".
1.7 glasses of water - 1 glass of table salt, boil for 10 minutes, cool to room temperature, small pieces of bacon and put loosely in a jar, add 3-5 bay leaves between layers, black peppercorns, a few cloves of garlic and pour brine on your finger above the fat layer, cover with a loose lid. Keep in the room for a week in the dark, then in the refrigerator. Do not put tightly in the jar, otherwise the fat will "suffocate". The bacon prepared according to this recipe does not age, does not turn yellow and is stored for a long time, retaining excellent taste.
Spicy bacon.
4.23 pints water, 1 cup coarse salt, handful of onion husks, bring to a boil, simmer for 10 minutes. Then put the lard there (the water should cover the fat !!). Boil for 10-20 minutes (if pork is from a supermarket - 20 minutes, if young and market - 10). Leave in brine for a day. Remove from brine and drain. Grate with garlic and red pepper. Put in the refrigerator, preferably in the freezer (tastier this way). Wait a week before tasting.
Express - bacon.
Lard (cut to size for a sandwich), salt, garlic and other ingredients to taste are placed in a glass jar. Pour boiling water over, cover and cool. In a couple of hours, you're done. Leftovers, if possible, for a week in the refrigerator. This recipe, as you know, is a last resort.
Classic bacon.
Sprinkle pieces of bacon of 300 grams with plenty of salt and leave in the cold and in the dark for two days. After two days, put onion skins and lard (do not shake off the salt from it) into boiling water. *) Add 5-6 pcs. bay leaf, peppercorns, 1 teaspoon of black pepper and 2 grams of red, salt and grated garlic (2-3 heads). Cook for 7-8 minutes from the moment of boiling. Allow to cool, peel off, then - into a plastic bag - and into the freezer. Lard is ready in a couple of days.
Lard is easy!
The bacon is cut into pieces the size of a fist, garlic at the rate of 1 clove to 1 piece of bacon and this garlic is cut into thin slices. Hops-suneli, pepper, ground dill (dry), etc., to taste. Take a large pan for lard. A little seasoning, pepper and garlic are poured into the bottom of the pan. Next, rub our lard with a mixture of salt and pepper with other seasonings. After that, put the bacon in the pan, skin side down and repeat the operation with another piece of bacon, sprinkling the whole thing with spices and garlic. You don't need to save salt ... When the reserves of fat are depleted, it should be tamped a little in a bowl, covered with a lid of a smaller diameter or a plate, on top - a small spud - for example, a 3-liter jar of water), and at room temperature for 1-2 days without access to light. After that, the bacon is almost ready - it remains to take it out of the pan, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator for several days. If the guests come earlier, then, really, this is also not a problem. An hour in the freezer and that's it! That's the whole recipe!
Salted lard.
Cooking brine - 1 glass of salt per liter of boiling water, if there is enough salt - a popular sign - a raw egg does not sink. Let us cool down our brine. We add spices to your taste. We keep small pieces of bacon in brine for 2 or 3 days. Further, to increase the shelf life and, just like that, just in case, boil our blanks for 25-30 minutes. You can punch holes with a knife and insert pieces of garlic. Rub with black or red pepper, suneli hops, etc. We put our pieces in a plastic bag. Bon Appetit!
Salt lard in a jar.
Cut the bacon into small cubes of about 4 x 4 cm with the skin. Grate the garlic on a fine grater and dilute with a little water. Dip each piece of bacon on all sides in grated garlic. Next, rub with salt of the 6th grinding, put very tightly in a clean dry jar and put in the refrigerator. Ready in a week.
Lard marinated for long-term storage.
Prepared lard, that is, cut into large pieces, scalded and with removed windings (just scrape with a knife if you have market lard), put in a prepared vessel and pour strong (at the rate of one kilogram of salt per five liters of water), already cooled down after boiling brine. After three days, we change the brine. And we lovingly shift the pieces of bacon. On the sixth day, we change the brine again, shift the bacon again and add salt. Day nine. We get a semi-finished product, which we sprinkle with salt, wrap it in a linen cloth, put it in a plastic bag and send it to the refrigerator. Please note that this recipe does not contain spices and retains its flavor very well. There is evidence that up to a year. Personally, I have not had the opportunity to be convinced of this. Some went for cooking, some I stuffed with garlic and carrots and sprinkled with red pepper (garlic after a while gives a rancid taste, so you need to eat quickly), I froze something in the freezer, gave something, in a word, it's time to buy bacon again! Pickled bacon is a thing!
Important.
The question of choosing fat is not the easiest one. If you find at home that bacon smells like urine, this is boar meat. The way to deal with this is simple. Soak the bacon in water and garlic juice.
Storage periods.
Boiled bacon is stored in the refrigerator for three or four months. Lard cooked in a marinade can be stored for up to a year. Salted dry lard - about a month, then the taste is not the same, but you can eat it and use it in cooking. Please note that the above dates are conditional. Chief assistant by definition of freshness, it is the nose.
If it is fundamentally important for you to prepare lard with a maximum shelf life, then you can go along the beaten path of pasteurization followed by rolling into a jar. A little vinegar and sugar are sometimes added to the brine. But this way of harvesting lard is not for everybody.
Ghee or lard.
Soak well washed pieces of bacon in cold water for 6 hours. Drain the water and repeat the procedure. Salt at the rate of a couple of heaped tablespoons per 1 kg of lard. Pour a little water into an enamel pot with a thick bottom so that it only covers the bottom. The whole procedure takes place on the lowest heat. Put the first portion of bacon in a saucepan. We begin to stir with a long spatula. Not in a hurry, but constantly. Gradually we report the remaining fat as it melts. If the heat on the stove is too high, place a flame divider. Cook until all the fat is melted. In the meantime, we heat up clean dry jars in the oven (so that they would not burst), where we will drain the fat through double cheesecloth. We fill the jars, let the fat settle in a warm place (for example, in the same switched off oven) and drain from the sediment through fresh double gauze. We get melted lard, which we store in a cool, dry place, protecting it from light.
Gorilka on bacon.
Here is the transcript of the text:
“It is done as follows: for 1 pound of unsalted Polish lard, take 2 lots (2 × 12.8 g) of salt, 1 spool (4.3 g) of marjoram, 1 spool of saltpeter, 2 spool of crushed pepper, 2 spool of English pepper, with half a pound of garlic, 10 - 12 spools of granulated sugar, 1 spool of citric acid, a few drops of lemon oil, pass everything through a meat grinder, then place it in a spacious bottle of good white glass and pour 4 bottles of wine alcohol there. For added softness, add half a pound of honey and a quarter pound of blackcurrant leaf and leave the bottle tightly in place in a cool, dark place. After a month, strain the resulting infusion through a thick cloth several times. After that, in a carefully washed bottle, it is mixed with six bottles of cold raw water, put on ice for three
days and then bottled. "
Salo and fishing.
What is written below rather refers simply to the advice (found on the fishing site) of the "experienced":
Pork lard is considered one of the best animal baits among the Dnieper fishermen. Fresh interior fat removed from the abdomen is used: it is securely held on the hook and is easily pierced by the sting. Hard bacon is not suitable for fishing: the fish will take it, but will not be detected. Before fishing, the bacon is cut into cubes 0.5 centimeters thick and placed in cold water, in which it hardens and whitens noticeably. You can fish with bacon with donks and float rods. Chub, carp, bream, silver bream, ide, big roach peck on it well. Although lard is used mainly in warm weather, it is possible that roach, silver bream and rudd will be taken on it in winter, if fat is planted on a jig.
Fragrant, brine salts.
Recipe from Nikitich (Odessa-mother)
Lard - as much as your heart desires.
Garlic is decent.
Salt - 1 tbsp l. per liter of brine.
Spices: (peas, white pepper, finely chopped dried Bell pepper, caraway seeds).
We buy fresh bacon at the bazaar, with meat veins - or without veins (someone loves something). We clean the skin with a knife, wipe it off. We cut into pieces smaller than the size of the palm. With the edge of a knife we make holes in the lard on all surfaces and put in them halves of garlic cloves without a core (!). Roll each piece of lard in a mixture of your favorite spices and rub in, pressing down. In a saucepan (6 l.) With plain water, put coarse salt (5-6 tbsp. L.), Laurel leaves, favorite spices. Bring the brine to a boil. Turn off. Cool to 30-40C and very carefully pour (so as not to wash off all the spices, and so that the brine covers the lard by 2-3 cm) into a high container, where the pieces of lard are already tightly packed on the side. After the brine has cooled down at room temperature, put the lard in the refrigerator (not in the freezer!) After 6-7 days, remove it from the cold brine. We wrap each bar in paper (not in a newspaper or magazine) - and in the freezer ...
PySy: Before putting the bars in the freezer, I rub them again with the above seasonings ...
Lard and soup.
Lard - 200 grams, onion, tomatoes - 2 pcs., Garlic -4 cloves, parsley, salt, black pepper, fry with flour, parsley and spices in fat. Add brown broth (see French cooking), simmer and add small croutons. You can serve it with Tyrolean tunes, because I saw this recipe performed by an Austrian friend, who assured everyone that after such a soup in the Alps, it is customary to sing before each glass.
A very old and famous recipe
Lard after boiling in onion skins looks like smoked.
It is best to take lard with meat layers (brisket) for this recipe, since such an easy boiling is the optimal processing for meat.
COMPOUND:
1 ~ 1.5kg brisket or bacon, 1 small head of garlic
BRINE
1 liter of water, 0.5 cups of salt, 1 handful of onion husks (from 5 ~ 7 onions), if desired - 3 bay leaves, 15 black peppercorns
Put onion peels, salt, bay leaves, pepper in a saucepan and cover with water.
Bring to a boil, put lard so that it is covered with brine, and simmer for 10 minutes.
Remove the pan from the heat and leave the bacon in the brine for a day. (After the brine has cooled, put the pan in the refrigerator).
Remove the bacon from the brine and let it sit in a plate for ~ 15 minutes to drain the excess brine.
Press the garlic through a press and smear it with lard from all sides.
Put in the refrigerator for a day. Then transfer to the freezer.
We smoke fat ourselves
Because it's very easy! I'll tell you straight on the points and you yourself will understand that there are no difficulties.
1. We buy in the market a piece of bacon with layers of meat. Ask for a brisket, it turns out tastier, let there be ribs on the brisket, it's okay, you can make a funky roast or soup from them.
2. We buy in the store "Liquid Smoke", onions, garlic (practically nothing else is needed)
3. We bring the bacon home, wash it, cut it into pieces to enter the pan.
4. Prepare the brine. For a liter of water we take 6 tablespoons of salt, a handful of onion husks or one large onion directly with scales and 6 tablespoons of "Liquid Smoke"
5. Put pieces of bacon in the brine and cook for 30-40 minutes over moderate heat.
6. While the bacon is boiling, mix the red and black pepper, you can add paprika and press 2 large peeled heads of garlic there.
Take out the finished bacon from the brine, let it cool for 5 minutes and rub it with a mixture of peppers and garlic.
Wrap each grated piece in foil or polyethylene and put in the freezer.
You can try it in an hour, if you endure it, because the smells soar unimaginable, believe me.
Hot salted lard is an excellent appetizer, without which it is impossible to imagine a traditional Russian feast. And today we want to offer you several simple options cooking a homemade delicacy.
Hot salted bacon. Recipe
Delicious aromatic bacon can be used to make delicious sandwiches, soups and main courses. Use our recipe and treat your loved ones with your favorite snack.
Ingredients:
- fat - one kilogram;
- salt - five tablespoons;
- garlic - three cloves;
- seasoning for pickling - one package.
How to cook
If you do not have ready-made spices on hand, then use black and red pepper, coriander, bay leaf. So, we prepare hot salted lard. We will describe the appetizer recipe in detail below.
Cut the prepared lard into medium pieces and send it to the pan. Fill the product cold water and bring the liquid to a boil. After a few minutes, remove the cookware from the heat and add salt. After that, put the pan with lard in a cool place for 12 hours.
When the specified time has elapsed, you can proceed to the next stage. Peel the garlic, grind it with a special press and mix with the spices. Remove the lard from the brine, pat dry or dry with paper towels. Rub each bite with the fragrant mixture, then wrap them in foil.
Send the blanks to the refrigerator for a few hours. The ready-made treat can be served with black bread and vegetables.
Hot salted lard in onion skins
Want to cook Then this recipe will come in handy. The taste of the finished bacon resembles the taste of a good boiled pork, and the aroma is beyond praise.
Required products:
- lard with small layers of meat - one kilogram;
- husk from one kilogram of onion;
- salt - three tablespoons;
- bay leaf - ten pieces;
- garlic - one head;
- black and red pepper to taste.
Hot salting of lard will not cause difficulties for both experienced and novice cooks. Just read our recipe carefully and then repeat each step.
Prepare the husk first. To do this, you need to remove it from the onion, rinse it well, put it in a saucepan and pour 1.5 liters of water. Add two tablespoons of salt to it and cook in boiling water for about five minutes.
Process the bacon and cut into pieces (200 or 300 grams each). After that, send the blanks to the pan to the husk. Make sure the water is covering them. If there is too little liquid, then pour in more. Bring the brine to a boil again and then reduce the heat. Boil lard for at least half an hour. Remove the pot from the stove and let the contents cool down.
Pass through a press with peeled garlic, and then mix the chopped food with pepper. Grate dry pieces of bacon with the resulting seasoning, wrap the blanks in foil and send them to the refrigerator.
After 12 hours, cut the treat into thin slices and serve.
Lard with liquid smoke and onion skins
This recipe is good because it only takes a few hours to prepare a snack. If you want to quickly prepare for the holiday, then make hot salted lard for guests. A homemade delicacy will turn out to be fragrant, appetizing in appearance and very tasty.
Purchase raw bacon only from trusted manufacturers. We would like to remind you that the best product fat is considered to be cut from the back or sides. And last of all, you need to pay attention to the fat cut from the peritoneum of the animal.
Products:
- one kilogram of fresh lard;
- one and a half liters of water;
- a glass of coarse salt;
- a teaspoon of dry adjika (preferably spicy);
- head of garlic;
- 15 peppercorns;
- five bay leaves;
- six grams of liquid smoke;
- 100 grams of onion husks;
- a teaspoon of sweet paprika.
Recipe
How to properly carry out hot salting of lard? Photo of the finished product and detailed description help you cope with this task.
First of all, treat the bacon - scrape it off thoroughly with a knife and rinse it in running water. After that, cut the piece into several pieces so that they fit freely in the pan and are completely covered with water.
Pour water into a suitable bowl and place over medium heat. When the liquid boils, add salt, adjika, bay leaf, crushed pepper and pre-washed husk to it. Add liquid smoke at the very end.
Place bacon in a saucepan and cook for five minutes. Remember that the longer the food is cooked, the softer it will be. Therefore, you can calculate the time yourself, based on your taste preferences.
Turn off the heat and let the lard sit in the brine for 12 hours. Rub the pieces with a mixture of garlic and paprika, wrap them in plastic wrap and send them to a cool place. Within a few hours favorite treat will be ready.
using a multicooker
Surprisingly, modern kitchen appliances can help housewives even in this matter. We will tell you how to cook hot salted lard in onion skins in a slow cooker.
Ingredients:
- one kilogram of lard with meat (brisket);
- 200 grams of salt;
- four or five bay leaves;
- two handfuls of husks;
- one liter of water;
- two tablespoons of sugar;
- ground black pepper;
- garlic to taste.
Hot salting of bacon using a multicooker is easy and will not cause you any difficulties.
First, soak the husk in water for a few minutes, and then rinse it under running water. Scrape off the fat thoroughly and wash it well. Remember to cut it into suitable sized pieces.
Put some of the husk on the bottom of the bowl, put bacon and bay leaf on it. Place the remaining husk on top of the food. Boil one liter of water separately and then dissolve the salt and sugar in it. Pour lard with brine and turn on the "Stew" mode for one hour.
Leave the cooled bacon in the marinade overnight or eight hours. After that, the pieces need to be dried and grated with ground pepper mixed with chopped garlic. Wrap the snack in plastic wrap and place it in the freezer for a few hours. When the product is completely solidified, cut into thin, transparent slices and serve.
Quick salting of bacon in a jar
If you are unexpectedly visited by guests, then this is not a cause for concern! There are many dishes and snacks that are prepared at the most short time... And we want to tell you in detail about hot salting of bacon in a jar.
Ingredients:
- lard - 200 grams;
- salt - three tablespoons;
- black peppercorns - one teaspoon;
- garlic - four cloves;
- bay leaf - two pieces;
- spices (turmeric, chili, coriander, paprika) - to taste.
So, if in your refrigerator there is a piece of pork fat with layers of meat, then you can always quickly organize delicious snack To strong drinks and filling for sandwiches. So take the bacon and cut it into thin slices. Put the kettle on the fire and wash the glass jar inside and out at the same time.
In a separate bowl, combine crushed black pepper, chopped, spices, and broken bay leaf. Put some of the prepared slices on the bottom of the jar and cover them with the spicy mixture. Alternate ingredients until you run out. Pour boiling water into the jar so that the water level is about one centimeter above the bacon.
Place a clean plastic lid over the dish and go to your own business. When the brine has cooled, remove the bacon and pat it dry on paper towels. The appetizer can be served right away, but it is better to place it in the freezer for at least half an hour.
Express method of salting lard
You can prepare a treat for the festive table in another original way. This time we will use a regular plastic bag and a set of spices.
Cut a piece of bacon into cubes, then rub each with ground black pepper and chopped bay leaves. Dissolve a glass of coarse salt in a liter of boiling water. Place the bacon in a tight bag and fill it with hot brine. Secure the packaging with an elastic band. When the liquid has cooled, send the bacon to the refrigerator.
The next day, you can taste delicate fragrant pieces that will literally melt in your mouth. Be sure to serve them with hot borscht, bread, garlic and ground pepper.
before smoking
We have previously provided several interesting recipes, with which you can easily prepare hot salted lard. The homemade method of processing this product is not limited to salting. Therefore, we want to tell you how to properly smoke salted lard.
Ingredients:
- pork fat - one and a half kilograms;
- onion peel - one handful;
- salt - 100 grams;
- Bay leaf;
- black peppercorns - ten pieces;
- garlic - five cloves;
- water - one liter.
Salting lard before hot smoking is important stage, which will help prepare the product and bring it to the desired taste. Place a pot of water on the stove, dip the spices, onion husks, salt and bay leaf into it.
Peel the bacon, wash and cut into pieces. When the brine boils, carefully put the blanks in it and cook them for a quarter of an hour (the heat must be reduced). After that, cool the bacon to room temperature, blot off excess moisture and transfer the pieces to the refrigerator. After 24 hours, you can proceed to the next stage.
There are several ways to smoke lard at home.
- Using the airfryer - simply place the pieces on a greased wire rack and set the temperature to 230 degrees. After ten minutes, reduce the heat to 150 degrees. Cook the treat for another 20 minutes, and then cool it, wrap it in foil and send it to the refrigerator. You can taste the delicacy in a few hours, but to get better result wait another 24 hours.
- If you don't have an airfryer at hand, you can get by with an ordinary oven. Place the bacon on a foil-lined baking sheet and place in a 90-degree oven. Smoke the product for at least 40 minutes, but you can increase the time to two hours.
- Using your homemade smoker, you will get a very aromatic and tasty bacon. Place the appliance on the stove and place the sawdust inside. Place the lard on the grill, cover it and light the fire. Blow out smoke every ten minutes to avoid a bitter taste in the pieces. Usually, lard is cooked in this way from 30 minutes to several hours. Therefore, in this matter, it is better to focus on your taste.
The finished product can be served for a regular dinner or for a festive table. Smoked bacon goes well with boiled potatoes, fresh or salted vegetables and black bread. This delicious product is indispensable during a feast and we strongly recommend using it as a snack for strong alcoholic drinks.
Conclusion
As you can see, hot salting of lard is easy to do at home. You don't need complicated equipment or special ingredients for this. Therefore, just carefully study our recipes and use them for your pleasure. We are sure that your family and friends will appreciate the efforts made and will ask you to repeat this little culinary experiment for them more than once.
The lard salting recipe is half the success in preparing this dish. Lack of salting is the main mistake of novice cooks. It is not easy to guess the proportions so that every centimeter of bacon absorbs as much salt as needed. That is why it is so important to know the technology and the specifics of this process. I will write about it in more detail.
First, choose the right lard for salting. This is all of us well-known bacon - fat from the back and side of the carcass with a thickness of at least 2.5 cm (excluding the thickness of the skin). How should it look like?
- Elastic, not soft.
- White, pale pink, not yellow.
- The skin should be thin and delicate in color, not thick and brown (which indicates the venerable age of the carcass).
- Lard should be from a pig, not from a boar, because his male activity spoils the taste of meat.
- We do not take fat located along the ridge and in the abdominal part, as it is tough.
Soak suitable lard before salting for 12 hours in the refrigerator for softness and juiciness. Then we dry the bacon, cut it and leave it in the refrigerator for 2 days. Remove the stubble from the skin and rub it with coarse salt.
Dry ambassador
Fat with meat layer
So, let's define the place, time and action:
- Container... For salting, it is advisable to purchase an oak barrel (100-120 liters). Before use, you need to rinse it with a decoction of horsetail marsh. Then you need to scald it with boiling water.
- A place... Salt is best in a closet or cellar. Should not penetrate there sunlight, because it is necessary to keep the coolness.
The recipe for dry salted lard is not at all complicated. Pour coarse salt at the bottom of the barrel. Put one layer of cool and dry bacon on it. It is covered with a layer of salt 5–10 cm thick. We repeat the procedure until the barrel is filled to the top. The top layer should be salt. The lid does not cover tightly. Usually the ambassador lasts 10-15 days, depending on how long you plan to store the product.
Fat without meat layer
Here we also clarify what kind of inventory we take:
- Container... We need a tightly knit box with a lid and high sides. We should not have gaps between the boards and foreign odors. The size is needed so that 3-4 rows of bacon fit in. This will reduce the density of contact with air and reduce the risk of product spoilage. Cover the bottom of the box with craft paper.
- A place- the same cellar.
The amount of salt for lard without meat is as follows: for 10 kg of lard - 1.3 kg of salt (of which for rubbing - 500 g). This dry salting recipe is also fairly easy to repeat. Cut the bacon into pieces according to the size of the box, but about 1.5–2 cm less than its length and width, so that the narrow cracks along the sides of the box can be filled with salt. Sprinkle 1–1.5 cm of salt on the paper covering the bottom of the box. Rub the pieces of bacon on all sides with salt (it is better to use grind No. 2) and put them in rows in the box. If the lard is skinned, place the pieces with the skin facing down. Sprinkle each row with salt with a layer of at least 0.5 cm, filling with it the gaps between the walls of the box and pieces of bacon. Cover the top layer of bacon with a layer of salt, cover with paper, then a lid, put oppression on top and put the box in a cool place
Very long storage
To store lard for longer than 15 days, place a layer on the bottom of the box. rye flour 3 cm thick, put the pieces of bacon on top in one layer. Leave a 1–2 cm gap between the sides of the box and the bacon, then cover it with flour and tamp it well.
Fill the bacon with flour in a layer of 2 cm, compact it and lay the next layer of bacon. Cover the topmost layer with a 3 cm layer of flour, compact the flour and cover with parchment paper. Then close the lid and place in a cool, dark place. In this form, lard is stored for a long time, does not turn yellow and does not change its taste.
With a minimum amount of salt
You can use less salt for salting lard. First, rub the pieces of lard with salt at the rate of 400 g per 10 kg of lard, put them in a bowl and leave for 5-7 days.
After that, moving the pieces of bacon (the upper ones - down, and the lower ones - up), rub them with salt again, spending another 400 g of salt per 10 kg for this. The total term of such an ambassador is 2 weeks. Then (to avoid the appearance bad smell) rinse the bacon with cold boiled water, put it in jars, fill it with chilled brine (300 g of salt per 1 liter of water) and close the lids.
Clean salted lard from salt (or better wash warm water) and hang dry in a ventilated area.
In a saucepan or jar
Dry salting can also be carried out in a saucepan. For salting lard with a meat slot for 3 kg of product, use 200 g of salt. Cut the bacon into slices 4–5 cm thick (you can make shallow cuts with a knife), rub with coarse salt mixed with chopped garlic.
Place the prepared pieces of bacon in rows in a large saucepan, sprinkle the top row well with salt, cover with a flat plate and put oppression on it. Place a lid on the pot and place in a cool place. Every 5 days, lift the lower layers of lard up, and move the upper ones down.
In 4 days
For ultra-fast salting of lard without meat layer, use 1 cup of salt per 1 kg of fresh, well-refined thin lard. Cut the bacon into small pieces the same size(weighing 0.5-1 kg) and rub them on all sides with coarse salt. Then fold the bacon in two pieces with the sandpaper facing outward and place each pair in a plastic bag (ziplock is best). Close or tie the top of the bag so that the brine that will stand out from the fat does not flow out.
Put the bag of lard on a plate and refrigerate. After 2 days, turn the bag of bacon over so that the bottom is on top and put it back in the refrigerator. After 2 days, the lard is ready to eat. In total, salting bacon in this way takes 4 days.
Wet Ambassador
Wet salted lard is also widely used at home. The basis of the method is that the fat is immersed in a solution with salt. Sometimes various spices are added there. The most interesting pickle options are collected.
Cool the finished solution, which you choose from our list, to a temperature of 2–4 ° С. Cut the bacon, lay in dense rows with the skin down. Fill it with brine so that each part sinks. Build oppression from available tools and close the lid. In this form, it is prepared for 7 days. Wet salted lard usually turns out to be much softer than its dry competitor.
Consider other recipes for wet salting:
- A delicious salted bacon is obtained with garlic in glass jars. For a brine for 3 liters of water, you will need 600 g of salt, 10 bay leaves, 2 tsp. caraway seeds or dill. Add salt to boiling water, then spices, and then cool. Filter the finished solution and cool it at 2–4 ° С. Put the chopped bacon in steamed liter jars and fill it with chilled brine. We close the jars with plastic lids and set them in a cool place. In this form, lard can be stored for several months without losing its taste.
- For even longer storage, spicy fat can be preserved in cans. To do this, cut the fresh bacon into slices 10–12 cm long and 1.5–2 cm wide. Then roll the slices in a mixture of salt and ground black pepper and place tightly in sterilized liter jars, shifting them into slices of garlic. Put 1 bay leaf in each jar, cover the jars with sterilized lids and sterilize them for 30 minutes at a temperature of 100 ° C. Then roll up the covers.
A delicious salo ambassador at home is not a myth, but the most everyday reality. All options are good if you cook with heart and desire, so feel free to experiment and update your menu.
Wash the fat, dry it with a paper towel (you can simply peel it with a knife) and divide it into 3 parts.
To prepare the brine, add bay leaf, salt, peppercorns, cloves, chopped garlic to boiling water, boil for 2 minutes and remove from heat.
Pour hot brine over 3 pieces of bacon.
Top with an inverted plate.
When the brine with lard has cooled, put the pan in the refrigerator for three days. After three days, the bacon must be removed from the brine, allowed to drain off excess liquid and dried with a paper towel.
To coat the bacon, you need to mix chopped garlic, sweet paprika, salt and pepper.
Grate bacon with the resulting mixture on all sides.
Wrap each piece of greased bacon in plastic wrap and send it to the freezer for a day.
Lard, salted in hot brine, turns out to be aromatic and amazingly tasty. We cut it into pieces and serve it to the table. Leftover bacon can be stored in the freezer.
Bon Appetit!
Salting bacon "wet" can be done in two ways: cold and hot. When salted cold, it is kept in brine at room temperature. If hot salting of bacon is used, then it will have to be boiled in water with salt.
Both salting methods are quite easy to perform and finished product it turns out to be very tasty.
Method one - according to the recipe “Salted lard in brine in Ukrainian style”.
Cut the bacon into medium-sized pieces and place them in a three-liter jar. Shift the pieces with a laurel leaf (4 pieces), black pepper (8 peas), garlic (5 cloves).
Do not fill the jar tightly - too tight packing will lead to poor salting and the fat may "suffocate". For a guideline, keep in mind: with a free arrangement of pieces of bacon, no more than two kilograms will fit in the jar.
Pour lard with brine at room temperature, which boil from five glasses of filtered water and one glass of coarse table salt.
Cover the jars of lard in brine with lids, but do not roll up tightly.
Keep the piece on the kitchen table for seven days - room temperature is required for salting bacon in this way. After a week, you can rearrange the salted lard in the refrigerator.
Method two - hot salting of bacon in brine according to the recipe "Spicy bacon in onion skins".
Pour water (1 liter and 750 ml) into a saucepan. Add one glass of coarse salt and a large handful of dry onion skins.
Put the saucepan on the stove and let the onion brine simmer for five minutes - during this time all the salt will dissolve and the brine will turn brown in color. It will also acquire a light onion aroma.
Dip a piece of bacon in a boiling brine and cook it for 10 to 20 minutes - the time depends on the density of the product. The harder the lard, the longer you heat it.
After the agreed time, turn off the stove and leave the bacon in the water overnight.
In the morning, remove the cooled and salted bacon from the onion brine and blot with a napkin.
Wrap the boiled bacon in spices in parchment or canvas and put in the freezer.
Choosing one of the proposed methods of "wet" salting, you will get a very delicate and tasty product.
Cold or hot salting of bacon in brine makes it so that it literally melts in your mouth. Such salted lard is kept in the cold for a long time and does not lose, at the same time, its taste.
