How long does it take to salt the lard in a dry way. Cooking technology in brine

To pickle bacon, you do not need to have culinary talents! There is the most easy way preparation of such fragrant product- dry. Unlike the hot or cold method, in cooking this recipe you will not need to boil the brine or the fat itself - it is simply covered with dry spices and aged for a certain amount of time in the cold.

A piece of such piquant bacon with black bread is a great snack or snack with a glass of chilled white vodka. Lard is stored in the refrigerator for about 4-5 days, and in freezer- 6 months.

Ingredients

• 450 g fresh lard
• 2 tsp ground black pepper
• 1 head of garlic
• 2 tsp salt

Dry salting

1. Purchase fresh fat and wash it in water. If there are meat layers on the fat, then this is even for the better - when cut, its plates will look more attractive. We will remove the skin from a piece of lard if you do not like it to your taste, and cut it into portioned bars. In a small bowl, combine ground black pepper, salt and peeled, washed garlic cloves, squeezed through a press. Mix gently spice mixture. You can add any other spices you choose: dill seeds, ground paprika, hot ground chili pepper. Many chefs recommend smearing lard with vodka before salting and keeping it for at least 1 hour, but this is at the discretion of the cook!

2. Spread each piece of bacon with cooked seasoning on all sides.

3. We will do the same with the rest of the lard bars, and then put them in a bag. We will tie the bag and place it in the cold, for about 3-4 days for high-quality salting. After the specified time, untie the package, remove a piece of fat from it and cut it into slices.

Salo - national a traditional dish, dearly loved by Russians, Ukrainians and Belarusians. It can be salted, boiled, smoked and even fried. It can be used to cook food, and it can also be used to stuff lean meats. It is impossible to imagine traditionally prepared Ukrainian borsch without sour cream, a piece of fragrant bacon, horseradish and green onions.

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

There are also a lot of dry cooking methods.

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

A yellow color may appear if the lard is very fatty, especially homemade. Nevertheless, if you buy on the market, it is better not to take such a fat. Please note: boar fat is more rigid and stringy, so we recommend using tenderloins from young pigs. Pieces from the back of the carcass or from the sides are best suited.

So let's move on to the preparation of lard in a dry way. Salting involves a lot various ways, however, each of them is based on a large number of salt and spices.

Classic recipes for salting lard in a dry way

Option one: wash a piece of fresh lard, clean it with a knife and cut it into cubes of about 25x25 cm. Prepare a salty mixture for salting: about 200-300 g of salt coarse grinding pour a small amount of water (about 50 ml). With the resulting slurry, carefully rub each bar on 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 sprinkle each layer between the pieces with salt for uniform salting. We cover the laid pieces of fat, wrap it several times with paper or parchment and hide it in the dark cool place, such as a cellar or refrigerator, for about two to three weeks. Ready fat can be stored for months and will great addition to a fun party.

Option two: cut the washed and peeled lard into small cubes. Each bar must be rubbed with garlic, then salt well with salt mixed with the following spices: ground black pepper, Bay leaf, cumin. We lay the sticks on top of each other, not forgetting to sprinkle each layer with salt and finely chopped garlic cloves. Well-packed pieces are put in a plastic bag or cling film and put in the refrigerator for 10-14 days. Please note: lard 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 quick salting of fat

Method one. Cooking 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, that it has not deteriorated), 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 fit through the neck of 3 liter jar. At the bottom of the jar we lay half of the finished fragrant mixture.

It is also advisable to add a few chopped garlic cloves for flavor. We 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 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, we put it in the refrigerator. After three days, a delicious bacon is ready. Before use, the fat must be washed and dried well. It is advisable to store the finished fat in the freezer.

The second method of cooking lard in a jar is not fundamentally different from the first. Fat is placed in a jar, plentifully rubbed only with salt without the addition of spices. It is stored in the refrigerator and is ready for use after two or three days of salting. Before serving, rub the piece well with a mixture of peppers (ground black and red) and a mixture of dry fragrant herbs: marjoram, cumin, dill. parsley, etc. You can use any herbs you like.

Express method of cooking lard

The whole beauty of salting lard in a dry way is that the pieces are very even and neat, which is difficult to achieve when cooked in brine or a sleeve. There are a lot of ways of salting lard by the dry method, but its main advantage is the inability to oversalt, because fresh bacon will absorb only the amount of salt that it needs. There are many ways to serve. You can cut the bacon beautifully and arrange it on a plate with pickles and cucumber. This appetizer is perfect for vodka and moonshine. It is recommended to serve horseradish as a sauce for bacon, spicy mustard or adjika. Salo itself is usually eaten with fresh black bread, Borodinsky is ideal.

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

Dry salted lard at home the product is very tasty, but also very high in calories. Anyone who watches their weight, like me, should not get carried away with such a delicacy. We must remember that everything is good in moderation. At the same time, when else to please yourself excellent taste how not in winter?

Wow, what frosts wrapped up, just like in the north. In such frosts, in order not to freeze, you must not only dress properly, but also eat right. Even doctors and many nutritionists advise eating a couple of slices of bacon before going outside in severe frosts. Why not? easy to do on your own. So I offer you a recipe for a delicious dry salted bacon at home.

I buy lard in the market or from a farmer I know, this is the only way to buy a product good quality and desired thickness. for dry salting it should be at least 4 centimeters thick, always from the dorsal part of the carcass, looking like butter, with good soft sandpaper, and everything that is less than 4 centimeters is better to salt in a brine way.

Cooking

Pour the pepper on the board, roll all the pieces of fat in it. In addition, we also carefully sprinkle with pepper on all sides and again tightly wrap it in the same rag and bag. for a few days. Even better, a couple of weeks. Believe me, the longer the better, the result will definitely please you.

So it's been a couple of weeks for me. It's time to take out the delicious, fragrant dry salted bacon at home from the refrigerator. Nicely sliced ​​and served with rye bread. You need to cut it into really thin slices. It will be tastier and much more convenient to eat. Bon appetit!

Ingredients

• 1.5-2 kg - pork fat;
• 60-70 gr - salt;
• 2 heads - garlic;
• 20-30 gr - ground black pepper.

Modern nutritionists have long recognized lard useful product. Well, at least there is nothing in salted lard but lard. But the composition of sausages from the store can cause not only questions, but also indigestion. So it's better to buy good piece pork fat from a pig that was fattened at home. After this, salt the fat on your own. Pork fat at home can be salted in several ways. The simplest of them is the dry salting of lard. This fat is obtained not only tasty, but also useful. Dry-cooked lard keeps well and for a long time without loss. palatability.

Required for cooking

• good fresh fat 2 kg;
• garlic 10 - 15 cloves;
• salt, large how much will go.

Salt fat according to the recipe

Salting fat at home. A sea of ​​recipes, salting can be both dry and wet. We read, save and salt the fat. Another very tasty lard in onion skins

Most elementary way lard salting

We cut the lard into pieces the size of a fist, pre-peel the garlic at the rate of 1 clove per 1 piece of bacon and cut this garlic into rounds. We prepare spices - suneli hops, pepper, ground dill seeds or any other that you like.

Pour some seasonings, pepper and garlic on the bottom of an enameled pan. Then we take a piece of bacon in the left hand, in the right handful coarse salt and rub a piece of lard with this salt over the pan. After that, we put the fat in the pan with the skin down and repeat the operation with another piece of fat, sprinkling everything with spices and garlic. Don't be sorry for the salt!

Then we tamp the fat a little in a bowl, cover it with a lid of a smaller diameter or a plate, put a small oppression on top (for example, a 3-liter jar of water) - and in a warm place for 3-4 days.

After that, the fat is almost ready - it remains only to pull it out of the bowl, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste.

Dry salting

For 1 kg of fat, 2-3 heads of garlic, seasonings (coriander, ground red pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt will be required.

We cut the bacon into pieces 10x15 cm in size, we make deep cuts in them every 3-5 cm (up to the very skin). We stuff the lard with garlic, rub it with a mixture of seasonings, roll it in salt and tightly lay it in layers in an enamel bowl, generously sprinkling each layer with salt (remember that you can’t spoil the lard with salt!). Now let's put it in a cool place - and after 5 days the fat will be ready.

Salted bacon in brine with onion peel - very the old fashioned way. So not only our grandmothers salted lard, but, perhaps, great-great-grandmothers as well. Salo is best taken with meat layers brisket, for example, since such light welding is optimal processing for meat.

Wet salting

IN saline solution(at the rate of 1 kg of salt per 1 liter of water) boil the onion peel and seasonings. Then reduce the heat, put in the brine bacon, cut into pieces 10x15 cm in size, and cook for 1.5-2 hours. We take out the pieces, let them cool slightly and rub with a mixture of crushed garlic, salt and seasonings. Wrap in a cloth and leave for a day at room temperature, then put in the refrigerator.

Here are a few more ways to salt lard in onion skins. With this method of salting, lard tastes like smoked.

Method number 1

For 2 liters of water you will need a handful of onion peels and 3 tbsp. spoons of salt.

Boil the brine, strain, put lard (about 2 kg) into this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the fat from the brine, rub generously with garlic, black pepper, wrap in parchment paper and refrigerate for a day or two. Ready. If you've done a lot, don't worry. Such fat is stored in the freezer for a long time.

Method number 2

For 1-1.5 kg of brisket or lard, 1 small head of garlic is required. For the brine: 1 liter of water, ½ cup of coarse salt, 1 handful of onion peel (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns.

Put all the spices, along with salt and onion peel, into a saucepan and cover with water. Bring to a boil, put the fat so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in the brine for a day. After the brine has cooled, put the pan in the refrigerator.

Then remove the fat from the brine and let it lie in a plate for 15 minutes to drain the excess brine. Squeeze the garlic through a press and coat the fat with it on all sides. Remove the fat in the refrigerator for a day. Then transfer to the freezer.

Method number 3

Buy fresh fat. Make incisions to the skin, salt coarsely with coarse salt and put in a wide bowl, put oppression on top (you can also use a wide bowl of water or a saucepan).

After a day, transfer all the lard and salt into a saucepan, pour water one or two fingers above the lard, add all sorts of spices (whatever you like), bay leaf and be sure to have more onion peel (it is she who will subsequently give original color, taste and smell).

All this is cooked for an hour. Then let the contents cool to room temperature. The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with an ordinary thread so that the tracing paper does not unwind, and put in the freezer. A day later, the fat is ready for use.

Method number 4 (spicy lard)

This recipe is for those who are not averse to indulging in spicy.

For the brine, you will need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels.

Bring all this to a boil, boil for 5 minutes. Then put pieces of fat in the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave overnight in brine. After that, remove the fat from the brine, let the water drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (this way it turns out tastier).

Method number 5 (spicy lard)

It will take 1 kg of fat, 400 g of salt, onion peel, ground red pepper, garlic and other spices to taste.

Prepare saline solution (per 1 liter boiled water- 400 grams of salt). Add a handful of onion peel to the solution. 1 kg raw fat(it can be salted in one piece or cut in small pieces) soak in brine for 12 hours. The fat should be covered with a solution. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more).

Let the lard cool in the brine. Grate the cooled fat with salt (a small amount), garlic and red ground pepper. Give the fat soaked in spices - and it is ready to eat.

Salo in brine "brine"

Fat prepared in this way does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.

To salt 2 kg of fat, prepare a brine: 5 glasses of water will require 1 glass of salt. Boil the brine, cool to room temperature.

In the meantime, cut the fat into small pieces (to make it convenient to get it) and put it loosely (!) In a 3-liter jar, adding between the layers 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic.

Fill with brine, cover loosely with a lid. We will keep it in the room for a week (it will already be ready for use), then we will take it out to the cold. Typically, such a container (3-liter jar) goes no more than 2 kg of fat. The main thing is not to put the pieces very tightly in the jar, otherwise the fat will simply “suffocate”.

Salo with garlic

Method number 1

We take fresh fat with a soft skin, it is even better if it is with meat streaks. We cut it into pieces 5x10 cm in size. Generously rub with salt. Place tightly in one layer in an enamel bowl.

5-7 large cloves of garlic cut into slices (not too small). Sprinkle so that the fat is evenly processed. Sprinkle with ground black allspice (1 teaspoon is required per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of fat that we salt. We cover the dishes with a plate that fits snugly into the pan (as if under oppression). And leave alone at room temperature for about 2 days. On the second day, you can already smell it! But it's better to stay another day.

Then we take out the fat from the pan. Pieces of lard are wrapped separately in paper. We leave the garlic, which was in the pan along with the lard, with it. It is better to store pieces of fat wrapped in a canvas or plastic bag in the freezer.

Method number 2

Water is boiled with bay leaf, black peppercorns, dill and salt. Salt is taken in such quantity that placed in a solution a raw egg or the potatoes didn't sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are lowered into the cooled brine.

The product is ready for use in about a week. Before use, the fat is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours.

With this method of salting, lard retains a “fresh” taste throughout the entire storage period.

Method number 3

Fresh fat is cut into pieces of 250-350 g and put into enamel pan layers, sprinkling with crushed garlic. Peas of black pepper are pressed into each bar of 6-8 pieces. Then they boil water with bay leaf and salt (there is enough salt so that a piece thrown there floats up). raw potatoes). After the brine has cooled down, lard is poured into it, pressed down with oppression and incubated for 10-12 days. Then the pieces are taken out, dried and stored in the cold.

Method number 4 (with garlic and spices)

This method of salting lends itself to any fat - both soft and hard.

Cut the lard into pieces the size of a palm or slightly smaller. With a sharp knife, pierce holes 1.5-2 cm deep into them and lay pieces of garlic in them (the amount depends on your love of garlic). Then you need to pierce new smaller holes and lay peppercorns in them - to your taste. Roll each piece of lard in a mixture of your favorite spices and rub this mixture well into the lard. Lay the pieces of bacon tightly on their side in a deep enameled pan.

Prepare a very cool pickle, sparing no salt, because, as we already know, the fat will take exactly as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour over the lard with warm.

When the contents of the pan have cooled completely, put the pan in the refrigerator. In a week, the fat will be ready. It should be pulled out of the brine, dried a little, wrapped in tracing paper or parchment paper and placed in the freezer.

Salted bacon prepared in any way can also be smoked, if conditions permit. This can be done with the help of the most elementary smokehouse.