Salo boiled in spices. How to pickle delicious lard at home so that it melts in your mouth

To choose the right lard, it is best to go to the market or farm shop. 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 brand.

Smell the fat. The smell of a fresh product is subtle, sweetish milky. The presence of a specific aroma suggests that the fat came from a boar. No spices can remove the smell, so it is 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 buying the fat, rinse it with running water, dry it well with a towel and start the cooking process.

What to salt lard with

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

When salting, do not be afraid to overdo it with salt. The main plus of fat 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, no matter which method you choose, you will need to store the finished fat in the freezer.

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

Cooking

Cut the bacon into strips 4-5 cm wide.

Make cross cuts in each bar. Depth - a little more than the middle of the piece.

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

Sprinkle 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 put them in the slots on the pieces of lard.

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

Salo is ready. It tastes best with brown bread.

For later storage, scrape off or rinse off excess salt, wrap the lard in a cloth, place in a plastic bag, and then refrigerate.

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

Cooking

Rinse the lard, dry it 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 fire and cool.

Finely chop the garlic and rub the pieces of bacon with it. Wash bay leaves and pat dry.

Put the fat in a jar. Do not try to fold the pieces tightly: the fat can go rotten. Layers of fat shift with bay leaves and black pepper.

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

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

Cooking

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

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

Take out the fat, dry it and rub it with a mixture of minced garlic, paprika and a mixture of peppers. Wrap the finished fat in a film or bag and put it in the freezer.

Before serving, keep the bacon at room temperature for 5 minutes and cut into thin slices. Best of all, this fat is combined with black bread and mustard.

Wash a piece of fat under a running stream, carefully scrape the skin with a knife and dry with a napkin. You can use a hard sponge to clean the skin, but after the operation is completed, you will most likely have to part with it.

Pour the specified amount of purified water into a heat-resistant container, lower the lard and add 3-4 peppercorns, 2 tablespoons of salt. Optionally, you can add bay leaf, black peas. Place the pot on the stove and let the brine boil. Cover immediately.

Cook at a low boil for at least 45 minutes. Then remove the container from the heat and leave to cool.

With such a gentle cooling method, boiled lard will be saturated with spices and will be much tastier. If you don't have time, drain the filling and remove the fat. Dry the moisture and leave to cool. Combine the remaining salt and allspice in a mortar. Chop the peas with a crusher. Free the garlic from the husk and pass through the press. Put in a deep bowl, attach the salty mixture and mix.

Prick the boiled, cooled fat with a fork on all sides and rub with spices.

The cooking process is finished. Wrap the fragrant piece with cling film or baking paper and refrigerate. After 10-12 hours you can start tasting. To cut lard with spices into thin slices, cut off a small part and put in the freezer for an hour and a half. Prepare pickles and potato side dish. Set the table. As you can see, the recipe is very simple, and step-by-step photos describe the entire cooking process in great detail.

Boiled lard, when properly prepared, turns into an unusually excellent delicacy that can satisfy the needs of any picky gourmet. The dish becomes especially tasty after cooling and soaking with spicy aromas of spices and seasonings.

How to cook lard?

Any novice housewife will be able to cook homemade boiled lard, with the right recipe with available recommendations.

1. It is preferable to choose fat with the maximum number of meat layers for the implementation of the idea.
2. Long slices of meat can be cut, or tied for convenience with a thread, folded in half beforehand and supplemented with garlic and spices.
3. The classic set of spices used when cooking the product is bay leaf, allspice and black peppercorns, garlic. Optionally, the composition is supplemented with cloves, dried or fresh herbs, all kinds of roots, onions.
4. When ready, delicious lard at home, boiled and cooled in broth, dried and rubbed with spices.

How to cook bacon in onion skins?

Not only tasty, fragrant, but also appetizing in appearance, boiled lard in onion peel is obtained. The color saturation of the snack will depend on the amount of additive used. When using a slice with a large number of meat layers, the amount of salt can be reduced to avoid oversalting.

Ingredients:

• fat - 1 kg;
• water - 1.5 l;
• salt - 3 tbsp. spoons;
• peppercorns - 4 pcs.;
• laurel - 1 pc.;
• onion peel - 1 handful;
• pepper mixture and garlic - to taste.

Cooking

1. Boil water with the addition of salt and husks.
2. Pawn fat, throw laurel, peppercorns and a few chopped garlic cloves.
3. The product is cooked depending on the number of meat layers from 20 minutes to 1 hour.
4. Leave boiled bacon with husks to cool in the broth, then dry, rub with pepper mixture, garlic and cool.

Salo boiled in a bag - the most delicious recipe

Boiled bacon, the most delicious recipe of which will be presented below, is prepared in a sealed bag without water access to the original product. In addition to the traditional set of spices, you can add onions, slices of carrots, sprigs of fresh herbs. For long-term storage in the freezer, peel the chunks of fat from spices and freeze.

Ingredients:

• fat - 1 kg;
• salt - 1.5 tbsp. spoons;
• peas of black and allspice - 3-5 pcs.;
• laurel - 3 pcs.;
• garlic - 1 head;
• ground black and red pepper.

Cooking

1. Mix salt and chopped garlic and ground pepper, rub the resulting mixture of chunks of fat.
2. The product is placed together with laurel leaves in a sealed bag, tied and left for 6 hours.
3. Place the bag in a container with water, boil for 1.5 hours, leave in a saucepan until cool.
4. Remove boiled lard in a bag, cool and cut into thin slices for serving.

Roll of lard with meat layer boiled

No less tasty and tasty is a boiled bacon roll in a bag. For its preparation, it is necessary to choose a layer no more than three centimeters thick with a meat layer. Pepper mixture with salt can be supplemented with red hot pepper, paprika, coriander, ground bay leaves or dried herbs.

Ingredients:

• lard with a meat layer - 1 kg;
• laurel - 2 pcs.;
• salt, pepper, spices.

Cooking

1. A layer of fat is cut across to the skin at a distance of 2-3 cm, rubbed with a mixture of salt and pepper, adding other spices if desired.
2. The layer is rolled up, tied with twine, placed in a sealed bag with bay leaves and peppercorns.
3. Tie the bag and boil the contents in a container with water for 1-1.5 hours.

Boiled lard with garlic in a bag

The following recipe is for those who prefer the combination of bacon with garlic without third-party additives. Garlic cloves can be stuffed into slices, chopped and grated on top of the product, or simply put the additive next to it in a bag. The absence of contact with water will provide excellent taste characteristics of the snack.

Ingredients:

• fat - 1 kg;
• garlic - 2 heads;
• salt.

Cooking

1. Salo is rubbed on all sides with salt, supplemented with garlic and placed in a sealed bag. The ideal choice in this case is vacuum packaging.
2. Boiled bacon with garlic is prepared in a container with boiling water for 1.5 hours, after which it is removed from the bag, cooled and cooled before serving in the refrigerator.

Cooked-smoked lard at home

The following recipe is for those who have the opportunity to use a home smokehouse. home-made is not comparable with a purchased product, it turns out incredibly tasty and fragrant. It is preferable to use undercuts or cheeks with meat layers as raw materials.

Ingredients:

• fat - 2.5 kg;
• salt - 2.5 tbsp. spoons;
• laurel - 2 pcs.;
• peppercorns, dill seeds - to taste.

Cooking

1. The fat is cut into slices 7 cm wide, placed in a bowl, sprinkled with salt and broken bay leaves, left for a day.
2. Pour the product with water to cover and boil for 30 minutes.
3. Boiled lard is smoked in a hot-smoked smokehouse for 1 hour, covering the slices with a fabric cut to allow soot to settle on it.

Boiled salo with spices

Using the following recommendations, you will be able to cook the most savory and fragrant. Juniper berries, clove buds and all kinds of pepper added to the product before cooking will add a piquant taste to the appetizer. When ready, still hot slices can be rubbed with paprika mixed with dried garlic.

Ingredients:

• lard with layers - 1 kg;
• salt and black ground pepper - to taste;
• garlic - 2 heads;
• bay leaf - 2 pcs.;
• clove buds - 2 pcs.;
• juniper berries - 5 pcs.;
• sweet paprika, dried garlic - 1 teaspoon each;
• a mixture of peppercorns - 1 teaspoon.

Cooking

1. Salo is cut into layers up to 7 cm thick, rubbed with salt, pepper and squeezed garlic, placed in a bag.
2. Laurel leaves, clove buds, juniper berries, peppercorns are added.
3. Boiled bacon boiled with spices in a bag is boiled, sealed tightly, for an hour and a half, allowed to cool completely in a saucepan.
4. The spices are washed off under running water, the slices are dried and rubbed with paprika and dried garlic.

Boiled lard in brine - the most delicious recipe

Tender and melting in your mouth, boiled bacon with garlic in brine will turn out if it is prepared according to the recipe presented below. If the finished boiled product is supposed to be stored for a long period of time, it is not sprinkled with garlic and spices, but simply placed in a tight bag in the freezer.

Ingredients:

• fat - 1 kg;
• salt - 5 tbsp. spoons;
• garlic - 10 cloves;
• laurel - 2 pcs.;
• hops-suneli - to taste.

Cooking

1. Boil water with salt and laurel, adding half the garlic.
2. Lay the fat, let it boil again and boil for 5 minutes.
3. Leave boiled until cool, then dry, rub suneli hops with the remaining chopped garlic.

How to cook lard in soy sauce?

Fat acquires an unusual taste if it is boiled in soy sauce. With a significant amount of meat layers, the product should be pre-cooked simply in water without adding salt, and then transferred to a saucepan with soy sauce and follow the recommendations of the recipe below.

Ingredients:

• lard - 700 g;
• soy sauce - 300-500 ml;
• garlic - 5 cloves;
• salt, pepper, paprika - to taste.

Cooking

1. Salo is cut into pieces of medium size, placed in a deep saucepan in one layer and poured with soy sauce.
2. Salt is added to taste and the product is cooked, periodically turning the pieces until almost all the sauce has evaporated.
3. Remove the bacon boiled in soy sauce on a plate, let it cool, sprinkle with chopped garlic, pepper and paprika.

Boiled lard with prunes

The following recipe for boiled bacon will allow you to imitate the smoked taste of a snack by adding prunes to the marinade. The desired color will be achieved by coloring the product with onion skins. Instead of garlic and pepper, you can use any other savory mixture to your taste to rub the chunks.

Ingredients:

• fat - 1 kg;
• prunes - 6 pcs.;
• onion peel - 2 handfuls;
• water - 1 l;
• salt - 180 g;
• sugar - 2 tbsp. spoons;
• garlic - 2 heads;
• pepper - 3 tbsp. spoons;
• laurel - 2 pcs.

Cooking

1. Salt, sugar are dissolved in water, laurel, prunes are added, the husks are boiled.
2. Lay the fat and boil after re-boiling for 30 minutes.
3. Leave the product in brine until cool, then dry and rub with a mixture of pepper and garlic.

Salo boiled with adjika

Surprisingly delicious boiled lard can be prepared by adding spicy seasonings to the base product. Optionally, the composition of the layer is supplemented with grated carrots, sun-dried tomatoes or herbs. However, it should be remembered that an appetizer with vegetable additives does not tolerate long-term storage.

Ingredients:

• fat - 1 kg;
• adjika spicy dry - 4 tbsp. spoons;
• garlic - 2 heads;
• laurel - 4 pcs.;
• carrots (optional) - 2 pcs.;
• salt pepper

Cooking

1. A hunk of fat is cut lengthwise into 2-3 parts.
2. Slices are seasoned with adjika, garlic, salt and pepper, supplemented with grated carrots if desired.
3. Fold the strips in the original order, adding laurel on the sides, wrap with cling film and tie with twine.
4. Cook the workpiece for 40-50 minutes, allow to cool, cool in the refrigerator.

Boiled lard with liquid smoke

Another simple recipe for cooking boiled bacon will allow you to get the characteristic taste of smoked meats. The secret is in the addition of liquid smoke and onion skins. If a product with a large number of layers of meat, the amount of salt added to the brine should be reduced to four tablespoons without a slide.

Ingredients:

• fat - 1 kg;
• liquid smoke - 5 tbsp. spoons;
• onion peel - 2 handfuls;
• water - 1 l;
• salt - 6 tbsp. spoons;
• garlic - 1 head;
• laurel and peppercorns - to taste;
• ground black and red pepper.

Cooking

1. Boil water with salt, bay leaf, pepper and liquid smoke.
2. Lay the fat, allow the contents to boil again and cook for 50 minutes.
3. The appetizer is removed from the broth, allowed to cool and dry, rubbed with a mixture of paprika, ground black and red pepper and chopped garlic.

Boiled lard in a slow cooker

You can cook delicious boiled bacon with garlic and pepper if you have a slow cooker, using the steam cooking function. To do this, you will need a baking sleeve or a tight bag in which you will need to put the base product supplemented with seasonings and spices. A tastier appetizer will turn out from bacon with meat layers.

Since ancient times, lard has been the food of the poor, since the price for it was much lower than for good cuts of pork. But it was it that gave the peasants energy and strength for hard work. Salo is a valuable product rich in fatty acids important for the life of the body. In addition, it contains substances that remove toxins. The recommended rate of fat consumption for a person not engaged in physical labor is 10-30 grams, but for athletes, tourists, people whose work is associated with high power costs, you can eat more than 30 grams per day. In addition to the fact that lard is a tasty and healthy product, it tends to be stored for a long time, almost does not freeze in the cold and satisfies hunger well. Salo is used in salted, smoked, fresh, boiled or fried form. Any of these methods are tasty and healthy. Here, you will learn the best recipes for making lard at home that will delight you and your family, and the step-by-step photos that accompany the cooking instructions make them very necessary in any cookbook.

My aunt is from Ukraine, she always says: “If there is lard in the refrigerator, then I can’t sleep!” And for good reason, because lard is an excellent source of nutrients and energy, you can eat it up without much effort, especially if it is with a meat layer. Now, during the approaching cold weather, there is more and more need for animal fats, which we can fully satisfy by preparing lard according to the recipe described below. I will show and tell you how to cook salo in brine with spices and garlic. And here is a piece of tender, appetizing bacon, giving off the smell and aroma of spices on your slice of black bread. I assure you, you will not be limited to one piece here!

As a rule, boiled salted lard is served with vodka. But we are for a healthy lifestyle, so I recommend eating it with tomatoes, pickles or fresh cucumbers and other vegetables. Salo with boiled potatoes is especially good.

Recipe Information

Cuisine : Ukrainian .

Cooking method: cooking .

Total cooking time: 1 hour

Ingredients:

• Pork undercut - 800 g
• black pepper allspice peas - 20 pieces
• bay leaf - 2 pieces
• salt - 1 tablespoon per 0.5 liters of water
• garlic - 1 head
• hot red pepper - 1/4 teaspoon
• ground coriander - 1/4 teaspoon
• ground sweet paprika - 1/4 teaspoon
• mustard seeds - 1/2 teaspoon
• sesame - 1 teaspoon.

Recipe:

• for salting, buy soft, supple lard, if you stick a knife into it, it will go in easily, like in butter;
• so that the finished product acquires a bright, as it were, smoked look,