How to salt lard at home. Recipe with step-by-step photos of how to dry salt lard with garlic at home Dry salted lard

It is quite possible that summer will come someday in the middle lane. So, it still makes sense to put bread kvass. It will take at least a week to prepare a good starter culture, and as forecasters promise, by that time the air temperature should rise above 20 C (during the day).

How to prepare a starter culture for
homemade bread kvass

Ingredients:

• 2 liters of cold water;
• 0.5 loaves of Borodino bread or 100 grams rye flour+ 100 grams of rye bread;
• 4 tablespoons of granulated sugar;
• 3 grams of yeast.
• Cooking time - 5-6 days

How to put kvass:

Fry the flour or pieces of bread until they darken (but not charred, with black bread it is sometimes difficult to understand: it is simply fried or has already burnt).

In a little warm water dilute yeast and 1 tablespoon of granulated sugar.

After 10 minutes, add a third of the flour or breadcrumbs.

Drain almost all the water, add the same amount of fresh water, another spoonful of sugar and another third of crackers or flour with breadcrumbs.
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with breadcrumbs) and sugar. And pour fresh water again.
During this time, the leaven will lose its insolent yeast taste and unpleasant bitterness, and it will be possible to put drinking kvass on it. To do this, once every 1.5-2 days in three-liter jar with the prepared sourdough, it will be necessary to add water, sugar to taste and a large handful of fresh rye bread crumbs, removing before this some old soaked and sank to the bottom. For taste, you can add raisins, mint, ginger, honey ...

Snacks

Ingredients

• 0.5 kg lard
• 3 tablespoons salt
• 4 cloves of garlic
• Black pepper

Cooking method

• Stuff the pieces of bacon with cloves of garlic cloves.
• Dip in pepper and sprinkle with salt.
• Put in a deep container, cover with parchment or cellophane and press down with oppression.
• After 3 days, put in the refrigerator, after another 2 days you can eat.

Salo is a national traditional dish, beloved by Russians, Ukrainians and Belarusians. It can be salted, boiled, smoked and even fried. It can be used to cook food, and can also be stuffed with lean meat. It is impossible to imagine traditionally cooked Ukrainian borscht without sour cream, a piece of aromatic bacon, horseradish and green onions.

There are many ways to salt lard at home, but we will focus on classic version salting - dry.

There are also many dry cooking methods.

To begin with, choose a suitable piece: the bacon should be white or pale pink with a thin piece of pork skin, ideally if the piece will be with small veins of meat. It is best to buy in the market, as there are cheaper and fresher ones, and there is more choice. What kind of lard to choose is a matter of taste: someone likes thick, someone thin, someone with meat veins, and someone with a thick layer of meat. However, the ideal thickness for salting should not be less than 3-4 cm. For the preparation of tasty bacon, it is undesirable to use the abdominal layer or grayed pieces. Many believe that the yellow tint of lard indicates the old age of the product, but this is not entirely true.

A yellow color can appear if the lard is very oily, especially for homemade ones. Nevertheless, if you buy on the market, it is better not to take such lard. Please note: boar fat is harder and more stringy, so we recommend using cuttings from young pigs. Slices from the back of the carcass or from the sides work best.

So let's move on to preparing lard in a dry way. Salting involves many different ways, but each of them is based on a large amount of salt and spices.

Classic recipes for dry salting of lard

Option one: wash a piece of fresh bacon, clean it with a knife from dirt and cut it into cubes of about 25x25 cm.Create a salt mixture for salting: pour about 200-300 g of coarse salt with a small amount of water (about 50 ml). With the resulting gruel, carefully rub each block from all sides. Sprinkle a sheet of parchment or thick white paper with a layer of salt about 1.5-2 cm. Carefully lay the salted pieces in layers on a sheet of parchment with the skin down.

We also cover each layer between the pieces with salt for even brining. We cover the laid pieces of bacon, wrap them with paper or parchment several times and hide them in a dark, cool place, for example, a cellar or refrigerator, for about two to three weeks. Ready lard can be stored for months and will be an excellent addition to a fun feast.

Option two: cut the washed and cleaned lard into small cubes. Each bar must be grated with garlic, then salt well with salt mixed with the following spices: ground black pepper, bay leaf, cumin. We put the blocks on top of each other, not forgetting to sprinkle each layer with salt and finely chopped garlic cloves. We put the well-tamped pieces in a plastic bag or cling film and put them in the refrigerator for 10-14 days. Please note: bacon salted with garlic is stored much less than salted without spices. But such a dish turns out to be much "juicier" and more aromatic.

Methods for quickly salting bacon

Holidays are rapidly approaching, and you wanted to pamper your friends and loved ones with deliciously cooked lard? There are ways to cook lard quickly, literally in 4-5 days. These are the so-called recipes for salting lard in a jar.

Method one. Prepare the fragrant seasoning: mix salt, allspice black peppercorns, bay leaf and paprika. We wipe the fat with a damp cloth (it is important not to wet the fat so that it does not deteriorate), clean the dirty places with a knife, wipe it again and dry it on a dry cloth for at least half an hour. Dry lard cut into small pieces that can crawl through the neck of 3 liter cans... Put half of the finished fragrant mixture at the bottom of the can.

It is also advisable to add a few chopped garlic cloves for flavor. Rub the chopped bacon with salt and put it in layers in a jar, carefully sprinkling each layer with salt. Gently pour the remaining half of the fragrant mixture on top and close it tightly with a well-fitting lid. We put the jar on its side in a secluded cold place and turn it over several times a day, then, after a couple of days, put it in the refrigerator. After three days, the delicious bacon is ready. Before using the bacon, it is necessary to wash and dry well. It is advisable to store ready-made bacon in the freezer.

The second method of preparing lard in a jar does not fundamentally differ from the first. Lard is placed in a jar, abundantly grated only with salt without adding spices. It is stored in the refrigerator and is ready to eat after two to three days of salting. Before serving, rub the slice well with a mixture of peppers (ground black and red) and a mixture of dry fragrant herbs: marjoram, caraway seeds, dill. parsley, etc. You can use any herbs you like.

Express method of cooking lard

You have decided to cook real Ukrainian borscht, but there is no ready-made bacon at home? We offer an excellent express method for preparing bacon in just half a day. So, we need: a small piece of fresh bacon, finely ground salt (not iodized), a mixture of ground black and red peppers, turmeric, a couple of garlic cloves. We cut the washed and peeled shmat into thin long strips (as before serving). Rub each strip well with salt and spices, put them on top of each other and put them in a plastic bag. We store the package at room temperature for several hours, then slightly cleanse the lard from spices and rub it well with chopped garlic. It is recommended to chill the finished dish in the refrigerator before serving (half an hour will be enough).

The beauty of dry salting of bacon is that the pieces are very even and neat, which is difficult to achieve when cooking in brine or a sleeve. There are a lot of methods for salting bacon with the dry method, but its main advantage is the impossibility of salting it, because fresh bacon will absorb only the amount of salt that it needs. There are many ways to serve. You can beautifully chop the bacon and put it on a plate with pickles and cucumber. This appetizer is perfect with vodka and moonshine. It is recommended to serve horseradish, hot mustard or adjika as a sauce for bacon. It is customary to eat lard with fresh black bread, "Borodinsky" is ideal.

In addition, good, soft bacon can be used as a base for meatloaf... Fillings can be very diverse: ham and cheese, carrots cut into strips and bell pepper, lean pork, just aromatic herbs or spices with garlic and onions. It is enough just to wrap the filling in ready-made bacon, put it in a roasting sleeve and put it in an oven heated to 180 degrees for about 1.5-2 hours. The offered appetizer will perfectly diversify your table and will surprise your loved ones with its unusual tastes. We wish Bon Appetit and fun feasts!

1. Prepare a piece of lard for pickling.

2. Mix salt and spices in a bowl. There are special sets for salting bacon, but if there are no such sets in your bins, then you can get by with ground pepper (take a simple black one, and a pinch of fragrant, don't forget about red), coriander. For color, you can add turmeric, paprika.

3. Place the bacon on plastic wrap or cellophane. Spread the spice and salt well on all sides. You will not oversalt the lard, it will absorb as much salt as needed.

4. To make the bacon better and faster salted, make punctures in it with a thin long knife. Rub salt with spices so that it gets into these cuts.

5. Banks are not needed here. Wrap the bacon in plastic wrap. Put it in a warm place, but not near a battery or heater. Let the salce "rest" for a day in the room, and only then hide it in a secluded cool place.

6. Salted lard according to this recipe can be tasted after 3-4 days. But, as mentioned above, the longer it lies, the tastier it becomes, saturated with the aroma of spices.

7. Before slicing lard for dinner, take a slice and clean it with a knife from excess salt and spices. You can even rinse the slice, then dry and cut into thin slices. You can store lard in spices in the freezer. Even frozen, it slices perfectly and thaws almost instantly.

Salo for the Slavic peoples is traditional dish... It is not only salted, but also boiled, fried and even smoked. By using of this product you can easily prepare another dish or stuff completely non-fatty meat. It is difficult to imagine borscht without sour cream, green onions, horseradish and aromatic bacon. At the moment, many methods are known that allow you to prepare salted lard in a dry way. Let's describe some of them.

How to choose the right lard

To make lard, salted dry in a jar, tasty, you should choose the right products. Otherwise, the dish will turn out to be tough and less aromatic. Lard is best to take pale pink or white. At the same time, the pork skin should not be very thick. Ideally, the piece should have small veins of meat. It is better to buy a product on the market, since there is more choice here.

Which slice to buy is a matter of taste. Someone likes thin lard, while others prefer thick. Or with a small layer of meat. For salting, it is better to buy pieces that are 3 to 4 centimeters thick. To prepare tasty bacon salted in a dry way, do not use a product that has already turned gray, as well as abdominal fat. You should also discard pieces with yellowness. Of course, this is not always a sign of old lard. As a rule, very fatty pieces turn yellow. But you should refuse to buy such a product.

Lard is best salted from the sides and from the back. Also, when choosing a product, it should be borne in mind that pieces from young pigs are more tender and softer than from boars.

Traditional at the bank

The dry method allows you to quickly and inexpensively prepare a fragrant and tender dish... To prepare a snack you will need:

1. The lard is fresh.
2. Salt.
3. Garlic.
4. Special spices for lard.

Salt lard at home

Using the dry method, you can prepare an appetizer that will have a unique taste and aroma. First, you need to prepare the products. Garlic must be peeled and passed through a press. If there is no garlic press, then you can grate it on a fine grater so that you get a gruel. Spices and garlic should be added to the resulting mass. All should be mixed until smooth.

The fat must be cut into neat cubes. Each piece of bacon should be grated with a garlic mixture and set aside. The jar in which salting of bacon will occur should be washed and dried thoroughly so that no moisture remains in it. At the bottom of the container, you need to pour a layer of salt, and on top of it put pieces of bacon so that there are no large gaps between them. It is very important. Sprinkle the product on top with salt again. A jar filled with bacon must be tightly closed, and then placed in a cold place. Best placed in the refrigerator. After five days, salted lard (dry method) will be ready. If the pieces are large, it may take longer.

In the process of preparing salt, you can not regret it. The fat will take exactly as much as it needs. Before freezing or before eating, the lard should be cleaned of salt.

Method two

V this recipe garlic is also present. It should be borne in mind that dry salted lard with this component is not stored as long as bacon with spices. For cooking delicious snacks would need:

1. Fresh bacon, cut into cubes.
2. Salted greens are a mixture of finely chopped greens and salt.
3. Garlic.
4. Any spices.
5. Salt.

Food preparation

So, salt lard with garlic in a dry way. First, peel the garlic and then cut it into thin slices. In the prepared pieces of bacon, you need to make cuts. They should be stuffed with chopped garlic. Now you need to prepare the mixture for rubbing. To do this, combine salt, herbs and spices. With the ready-made composition, it is necessary to grate all the pieces of bacon.

What to salt

Now put a layer of salt on the bottom of the container, and then a layer of prepared bacon. Between the pieces of bacon, you can put slices of garlic. This will make the snack more flavorful. When the jar is completely filled, pour a few large tablespoons of salt on top and close tightly. After that, the container should be shaken well several times. This will distribute the salt more evenly throughout the lard.

A jar of lard should be placed in a dark and cool place. It is best to place the container in the refrigerator. After five days, the product will be ready for use. If you want to get well salted bacon, it is better to keep it in the refrigerator for several weeks and then transfer it to the freezer. So, easily, salt lard with garlic in a dry way. The result is a fragrant bacon with an original and pleasant taste of greenery.

In a saucepan

So, how else can you dry salted lard? The recipe for such bacon is quite simple and suitable in cases where there is no glass jar of the required volume at hand. To prepare an original and tasty snack you will need:

1. The lard is fresh.
2. Several heads of garlic.
3. Peppercorns, preferably black.
4. Coarse salt.

Preparation of components

In this case, salt lard at home in a dry way without using any special spices.

First, you need to prepare all the products. If necessary, peel the fat and cut it into pieces measuring 5 by 5 centimeters. The bacon must be dry, so you should not wash it in water. Garlic must be peeled and then passed through a press. If there is no such tool, then you can grate it on a fine grater.

It is better to grind black pepper. This can be done with a mill or in a mortar. Now you need to prepare a special mixture. To do this, in a separate dry container, you need to combine salt, chopped garlic and, of course, pepper. Pieces of bacon must be rubbed with the prepared composition from all sides. The mixture should be evenly distributed throughout the fat.

We put it in a container

You can dry salt lard not only in glass jars but also in pans. For this, it is better to use enameled or ceramic containers. Put a layer of salt on the bottom of the pan, and then a thin layer of the mixture prepared for rubbing. After that, pieces of bacon can be put into the container. In this case, each row of bacon should be coated with a mixture of garlic, pepper and salt. This will allow the product to salt out faster. Put another layer of salt on top of the bacon.

The filled container should be tightly closed and then placed in the refrigerator. After 10 days, the appetizer will be ready. Before serving, the bacon should be cleaned of excess salt and spices, and then cut into neat and thin slices.

Lard in parchment

To make the salting process take a little time, you can put bacon not in a container, but in parchment. For cooking you will need:

Cooking steps

First, you need to prepare the products. It is better to cut the bacon into medium-sized pieces, about 25 by 25 centimeters. After that, you can prepare a mixture for rubbing. Mix salt and water in a separate container. The result should be a thick gruel. With the finished composition, it is worth rubbing each piece of bacon. The mixture must be evenly distributed over the surface of the product.

A sheet of parchment should be sprinkled with a layer of ordinary salt, a few centimeters thick. The prepared pieces of bacon should be laid out on paper, preferably with the skin down. Each row of bacon should also be sprinkled with salt. This will make the product tastier and cook much faster.

The neatly laid pieces of bacon must be covered, and then several times wrapped in parchment or wrapping paper. Store fat in a cool and dark place. Best kept in the refrigerator on the lower shelves. The snack will be ready in about 2 or 3 weeks. It is worth noting that such fat has been stored for more than one month.

Finally

Now you know how to dry salt lard, not only in glass jars, but also in enameled ones, or the process of preparing such a dish itself is simple and takes a little time. The most important thing is to choose the right spices and lard. If necessary, you can purchase a special seasoning from the store, or you can prepare it yourself. It should also be borne in mind that lard cooked with garlic is stored much less than bacon with various spices and salt.

To choose the right lard, it's best to head to the market or farm store. First of all, pay attention to the color: it should be white or pinkish, but always uniform. The lard skin should be thin, smooth, without bristles, and preferably with a veterinarian's mark.

Smell the bacon. The smell of fresh product is delicate, sweetish-milky. The presence of a specific aroma indicates that the fat came from the boar. No spices can remove the smell, so it's better to refuse to buy.

Pierce the fat with a knife, fork, or match. If it pierces easily or with little resistance, the product deserves your approval.

After purchasing the bacon, rinse with running water, dry well with a towel and start the cooking process.

What to salt lard with

With salt, garlic, bay leaves, caraway seeds, dill seeds, and even onion skins and sugar.

When salting, do not be afraid to overdo it with salt. The main advantage of lard is that it absorbs as much salt as it needs.

How to salt lard

At home, lard can be salted in three main ways:

By the way, whichever method you choose, you will need to store the finished bacon in the freezer.

• 1 kg of lard;
• 200 g of salt;
• 20 g of black pepper;
• ½ head of garlic.

Preparation

Cut the bacon into 4–5 cm wide cubes.

Make cross-cuts in each bar. The depth is slightly more than the middle of the piece.

Pour all the salt into a deep container. Put bacon there and rub well with salt on all sides.

Sprinkle with pepper on top. If desired, you can use a mixture of red and black.

And cut the garlic into slices 1–2 mm thick and place them in the slots on the pieces of bacon.

Transfer the bacon to a container and refrigerate for 3-4 days.

The fat is ready. It tastes best with black bread.

For further storage, clean off or wash off excess salt, wrap the bacon in a cloth, put it in a bag and then in the freezer.

mag.relax.ua

• 2 kg of lard;
• 5 glasses of water;
• 200 g of salt;
• 1 head of garlic;
• 4 bay leaves;
• peppercorns and other spices to taste.

Preparation

Rinse the bacon, dry and cut into small pieces so that they easily pass into the neck of the jar. The optimal piece thickness is 5 cm.

Prepare the brine. Pour 5 cups of water into a saucepan, add salt, put on fire and bring to a boil. Remove from heat and cool.

Cut the garlic into small pieces and rub the pieces of bacon with it. Rinse and dry bay leaves.

Put the bacon in a jar. Do not try to fold the pieces tightly: the bacon may go bad. Shift the layers of bacon with bay leaves and black pepper.

After that, remove the bacon from the jar, pat dry with paper towels and rub with spices. You can use ground red pepper, cumin, paprika. Then wrap the bacon in paper or a bag and put it in the freezer. The lard will be ready in a day.

toptuha.com

• 1 liter of water;
• 2 handfuls of onion skins
• 3 bay leaves;
• 200 g of salt;
• 2 tablespoons of sugar;
• 1 kg of lard with a layer;
• 4 allspice peas;
• 3 cloves of garlic;
• paprika, a mixture of peppers - to taste.

Preparation

Pour water into a saucepan, add washed onion skins, bay leaves, salt, sugar. Bring the resulting mixture to a boil, put the bacon in it and cover with a plate so that it sinks in the liquid.

Bring the mixture to a boil again and then cook for another 20 minutes over low heat. Then remove the pan from heat, cool and place in a cool place for 12 hours.

Remove the bacon, dry it and rub with a mixture of chopped garlic, paprika and a mixture of peppers. Wrap the finished bacon in a plastic wrap or bag and place in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. This bacon is best combined with black bread and mustard.