How to salt lard at home and make the perfect snack in just 24 hours

The salty product is consumed with bread, soups, main dishes, and added in a crushed form to the filling of ravioli, dumplings. A hearty appetizer is combined with vegetables, herbs, even berries, served in slices with meat, sausages. Thanks to such combinations, the food becomes more juicy, piquant in taste.

100 g of salted fat contains 816 kcal, so you should not eat more than 10-30 g per day. However, the product is considered useful - it contains valuable fatty acids, vitamins D, A and E. This composition normalizes hormonal balance, promotes cell renewal and the regulation of cholesterol metabolism.

Product Selection Rules

Before soaking, boiling or salting lard, you need to choose it correctly. An ideal way to check quality is to pierce a piece with a sharp knife. If it goes into butter, you can take it without hesitation. Instead of a knife, you can use a match. However, there are other features.

• Colour. Fresh product should be white, have a barely noticeable pink tint. Pieces with a gray or yellow tint are better not to take.
• Smell. Fresh bacon should not have a specific, pronounced smell, all the more unpleasant.
• Skin. It should be thin, soft, without bristles, but always with a mark indicating quality.
• Thickness. It is recommended to select a shmat with a thickness of 4-6 cm, with a minimum of hard veins. The surface after strong pressure should not be leveled.

The fat from the boar or the boar laid out is tasteless; it may acquire a slight smell of urine after cooking. In order not to buy this by mistake, it is better to check the piece. It is enough to set fire to a small area with a match - the smell will be felt instantly.

Cooking technology

You can salt a high-calorie product by various methods: dry salting, wet or hot. Each method has its own nuances, allows you to reduce the duration of salting or increase the shelf life of the delicacy. Some prefer to spend time, but boil the pieces before smoking, others choose the express option in the bank. To deal with the intricacies of technology will help the table.

Table - Methods for salting fat

How to salt lard: a classic way

Features. It is better to entrust the traditional salting of bacon to men: who, if not representatives of the strong half of humanity, knows a lot about this fat but tasty treat. It’s not necessary to follow the recipe step by step; you can make your own changes as you taste.

Grocery set:

• fat without skin - 1 kg;
• water - 1 l;
• garlic - one head;
• salt - half a glass;
• laurel - three to four leaves;
• allspice peas - pieces 12.

Step by step

1. Soak the shmat overnight in cold water.
2. Dissolve salt and pepper crushed in a mortar in water, crush laurel here.
3. Boil the marinade, cool slightly.
4. Put the washed slices in a pan or a three-liter jar, transfer to plates of garlic.
5. Pour with warm brine, press down with oppression.
6. Keep the day in the kitchen, laying on the floor.
7. Put in the refrigerator for two days.
8. Pour out water, dry the pieces.
9. Pack in tight bags.
10. Hide in the freezer.

Popular Options

It’s not worth it for a long time to think, salt the lard in brine or brine, boil in onion husks or just coat with garlic-pepper mixture. In any case, the appetizer will turn out to be appetizing and aromatic, and the choice will depend only on your own preferences. It is not forbidden to experiment, it is allowed to add seasonings, spices and salt to taste, not forgetting to write down the most successful combinations of spices for the future.

In brine

Features. Repeat a step-by-step recipe for salting salted in brine is possible even for a person who is far from culinary delights. It is enough to wait after filling the brine for three days to get a fragrant, soft, appetizing-looking product. Store salted pieces in the freezer for a long time.

Grocery set:

• fresh lard - 2 kg;
• water - 1.5 l;
• bay leaf - four pieces;
• salt - seven tablespoons;
• garlic - a whole head;
• peppercorns - one tablespoon without top;
• seasoning - to your taste.

Step by step

1. Pour spices, salt into boiling water, boil for another seven minutes, cool.
2. Put chopped pieces in a pan, pour brine. Top with peeled garlic cloves.
3. Press the plate, set on it a suitable oppression.
4. Take out for a couple of days in the cold.
5. Remove and dry the lard, grate with spices on all sides, put in a bag in the freezer.

In the Ukrainian way

Features. It will take a little time to salt Ukrainian lard. The appetizer will have a garlic-spicy aroma, softness. It will be necessary to store the product in the freezer, wrapping the pieces with foil or placing them in a plastic bag.

Grocery set:

• fat - 2.5 kg;
• boiled cold water - 1.3 l;
• garlic - eight cloves;
• coarse salt - 100 g;
• black pepper - six peas;
• bay leaf - nine pieces;
• allspice - four teaspoons.

Step by step

1. Rinse sliced ​​small pieces with cold water, scrubbing debris from the skin.
2. Chop the garlic with a knife, mix in a dish with all seasonings, broken into pieces bay leaf.
3. Pour water into a bowl, add the garlic mixture, salt, mix everything.
4. Place the pieces in the prepared brine, press on top with a flat plate.
5. Put oppression on top (for example, a three-liter jar filled with water).
6. Remove for three days in the refrigerator or refrigerate.
7. After the period of salting, remove the slices, wipe with a paper towel.
8. Put on a plate, sprinkle with spices and grated garlic.
9. After a couple of hours, put in the freezer.

In onion peel

Features. Onion peel with hot salting is able to give boiled fat the taste and appearance of smoked. Pieces after simple manipulations will have a delicious brown color, medium degree of salting. Add smoke smoked flavor will help liquid smoke.

Grocery set:

• lard (preferably with layers) - 1 kg;
• salt - one glass;
• water - 1.5 l;
• dry adjika - one teaspoon;
• garlic - one head;
• black pepper - 15 peas;
• laurel - five leaves;
• liquid smoke - 6 g;
• onion peel - 100 g;
• paprika - one teaspoon.

Step by step

1. Cut a shmat 3-4 cm thick into small pieces, scrape off the rubbish from the skin of each, rinse.
2. Cook the marinade.Take an old pot, which is not a pity, pour water, boil. Pour salt, broken laurel, crushed peas, onion peel and adjika.
3. Boil the marinade again, add liquid smoke.
4. Transfer fat into a liquid, cook for five minutes.
5. Remove from stove, cool in room conditions, leave to brew for 12 hours under the lid.
6. Remove from the marinade, dry on a plate, grate each slice with a mixture of paprika and ground garlic.
7. Wrap in foil, put in the freezer.

With garlic

Features. There are many lovers of salt with garlic and pepper, because such an appetizer can hit not only with a spicy aroma, but also with an incomparable taste. In addition, making such a treat is simple, you do not need to cook or soak the bacon. It is enough to rub the pieces with the pepper-garlic mixture, to make a couple of simple actions.

Grocery set:

• fresh lard - 1 kg;
• garlic - one head;
• coarse salt - one glass;
• sugar - one teaspoon;
• ground pepper (red and black) - one teaspoon each;
• ground coriander - one teaspoon;
• ground cumin - a pinch.

Step by step

1. Cut the shmat into longitudinal pieces.
2. Grind garlic cloves, mix with all ingredients.
3. Grate chunks with a mixture.
4. Transfer fragrant preparations into a bag, tie it, mash it with your hands.
5. Place in a freezer for a couple of days.
6. Then get it, transfer the pieces to a clean bag, put it in the freezer.

In the bank

Features. Fans of high-calorie, but tasty treats will like the express method, which allows you to quickly salt the lard in the bank. To prepare a fragrant, thawing snack in your mouth, it will take only a day. The glass jar must first be sterilized, and the scalded capron lid scalded with boiling water and dried.

Grocery set:

• fat - 1.2 kg;
• garlic - four cloves;
• rock salt - a handful;
• laurel - four pieces;
• allspice and bitter pepper - four peas each;
• ground red pepper;
• caraway.

Step by step

1. Cut the bacon into long pieces, after rinsing with water.
2. Cut the garlic cloves into plates, stuff them with pieces.
3. Mix salt and spices, crushing spicy peas here, breaking bay leaves.
4. Roll bacon into this mixture, then transfer them to a three-liter jar or pack in liter. To fill in intervals with aromatic mix.
5. Put the containers in the basin, pour water into it on the shoulders of the cans. So that the container could not emerge, press down on top with a load.
6. Boil for an hour and a half over low heat.
7. After cooling, remove the pieces, wrap with thick paper, place in the freezer.

In the package

Features. For those who like to salt lard with a layer, you can choose an unusual way of cooking in bags. Salted product will turn out to be aromatic and mouth-watering, suitable for direct use in food or added to borsch and scrambled eggs. You will have to buy durable bags so that they do not tear during cooking.

Grocery set:

• fat with meat layers - 2 kg;
• garlic - seven cloves;
• salt - 100 g;
• bay leaf - four pieces;
• mayonnaise - one and a half tablespoons;
• seasonings and spices (turmeric, cloves, ground pepper) - optional.

Step by step

1. Cut the washed shmat into pieces no more than 6-8 cm wide.
2. On each make incisions, insert thin garlic plates.
3. Mix all seasonings with rock salt, mayonnaise, coat all sides with this mixture.
4. Place each piece in a separate bag, tie it tightly.
5. Pour packages in a saucepan with water, after boiling, boil for about an hour and a half.
6. Remove packages for two days in the cold.

In brine

Features. Salting small pieces in brine (concentrated saline) is not difficult, knowing a step-by-step recipe. Such technology will result in a soft, aromatic product, moderately salty and spicy. No need to be afraid to salt the pieces - they will absorb as much brine as necessary.

Grocery set:

• fat - 1.5 kg;
• bay leaf - seven pieces;
• salt - one glass;
• cold boiled water - five glasses;
• garlic - one head;
• allspice - five to six peas.

Step by step

1. Prepare brine: dissolve the salt in water by stirring.
2. Boil the saline solution, then cool.
3. Cleaned from dirt and washed shmat fat cut into small pieces.
4. Chop the garlic with a knife (garlic press is not suitable for this purpose).
5. Rub garlic cloves into each slice.
6. Put all the pieces in a three-liter jar, shifting leaves of laurel, pouring fragrant peas. You can’t tamp hard.
7. Cover with a lid without tightly closing it.
8. Keep for about a week at room temperature, then remove, transfer to a freezer.

There are many options for salting fat at home, you can choose any one depending on your preference. Cooking time can take from three days to a couple of weeks, and sometimes it can be reduced to just a day thanks to the express method. To find your “perfect” recipe, you have to experiment with the components, but it's worth it.

Reviews: “Sprinkle Provencal herbs on top”

I was once told such a recipe and we used to make lard very often: pour water into a saucepan and throw a raw egg there. And start pouring salt into this water until the egg pops up. When the egg pops up, it means that the amount of salt is enough. Put lard in this water (I don’t remember for how many days, maybe someone will specify). When pulling it out of water, rub with garlic. I really like the cooked lard in this way - it will never be salted (the lard will absorb as much salt as needed) and the salt will not crunch like after dry salting.

Anonymous, https://eva.ru/forum/topic/messages/2996617.htm?print=true

Never salt in water. Usually cut into cubes roughly like a matchbox. Sprinkle with salt and a mixture of red and black peppers. Between the cubes of garlic (cut a clove in half for a larger flavor). Sprinkle with Provencal herbs on top. After three days I get it. I remove excess salt with a knife, remove herbs, leave garlic.

Lesya, https://deti.mail.ru/forum/dosug/kulinarija/kak_vkusno_posolit_salo/?page=2

I salt lard in brine. A very old recipe was given to me by a fellow traveler, a Ukrainian granny, when we were traveling on a train. For a liter of water, 4 tbsp (with a slide) of salt, 1 pf allspice, 1p black pepper ground, 2 bay leaves, caraway seeds and 2 tbsp.spoons of juniper syrup (you can if without it). garlic fat so that the brine completely covers it. After 4 days, the fat is ready. This is really the best recipe I've ever tried, for 10 years now I haven’t been unfaithful to him, and I always thank him mentally for that granny!

Kaleria, http://www.woman.ru/home/culinary/thread/4523932/

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