Salting fat in a package. Salo boiled in a bag, awesome recipe

Any man and not only will be delighted with this delicacy. Amazingly delicious recipe for fragrant lard. The secret lies in the fact that before cooking it is necessary to place the fat in a bag. So it will be possible to avoid direct contact with boiling water, and all the leaked juice will soak a piece of fat.

Ingredients

• 1-1.5 kg of fat or meat brisket, choose what is more to your taste;
• plastic bag or cling film;
• 2-3 tbsp. spoons of salt;
• 2 tbsp. spoons of black ground pepper;
• 0.5 tsp red pepper;
• 2 bay leaves;
• 2 juniper berries;
• 2 sticks of cloves;
• 1.5 heads of garlic.

We cook fragrant and tasty lard in our own juice

cooking secrets

I suggest that the housewives cook at home a very tasty lard in a way called dry salting. Salting will be done with the addition of various spices and garlic. We note right away for those who do not like garlic that, if desired, it can simply be excluded from the recipe, which, in principle, will not affect the quality of pickling.

How to pickle lard in a dry way.

And so, we begin the preparation with the fact that we will need to prepare a dry pickling mixture. To do this, you just need to mix all the ingredients listed below.

Salting mixture per 1 kg of fresh fat:

• table salt (coarse) - 4 tbsp. false;
• black pepper (ground) - 1 tbsp. false;
• red pepper (hot) - ½ teaspoon;
• garlic - 1 medium-sized head;
• dried spices (bay leaf, marjoram, cardamom, cumin, etc.) - the amount is at your discretion.

After the mixture for salting is ready, fresh lard must be cut into long and flat pieces, the optimal thickness of which is not more than 5-6 centimeters. With such a thickness of the layers, it salts out better.

If you like the lard to smell like garlic, then before salting, you can make cuts in it and stuff the pieces with chopped garlic cloves. But keep in mind, if you add garlic to the fat, such a preparation is not subject to long-term storage. Fat is stored much longer without any additives.

There is one small but important rule for laying lard when salting in a dry way - we lay the cut layers in such a way that the skin comes into contact with the skin in the salting container, and the lard with lard. With this laying, our workpiece will be better salted.

Salting must be done in non-oxidizing dishes. First, a layer of the salting mixture must be poured onto the bottom of the dishes for salting the lard, and a few peas of allspice and a couple of chopped bay leaves can also be put on the bottom.

Then, put the chopped lard in one piece into a container and generously sprinkle each piece of lard with a mixture for salting. Between the layers of fat, you can also put an additional layer of spices - bay leaf, allspice.

Ready salted bacon must be stored wrapped in wax paper in the refrigerator.

Before serving our fragrant spicy lard, the pickling mixture must be washed off with water or simply scraped off with a knife, and the lard cut into appetizing slices.

For more information on how dry salting of bacon with garlic and spices is performed, see the video from the author alkofan1984.

If you have never salted lard in a bag, I suggest using my recipe. Thanks to this method, a minimum amount of salt is consumed, and there are practically no dirty dishes. It will take 3-4 days to salt the fat in the bag according to this recipe, and the result is the perfect snack. I recommend you try it too!

Ingredients

For salting lard in a package you will need:
fat - 0.5 kg;
salt - 4-5 tbsp. l.
For greasing:
spices (I cooked with natural seasoning for meat, which includes onion, dried garlic, coriander, black and allspice, rosemary, paprika, nutmeg, dried herbs, marjoram) - 1 tbsp. l.

Cooking steps

For salting the lard, I used fresh lard with a meat layer and salt.

Rinse the salo under running water, clean it well with a knife on all sides, and then dry it with a paper towel. Sprinkle salt on the bottom of the bag, then put the lard.

Pat the fat dry well with a paper towel.

Put a piece of bacon in a clean bag, add spices, shake the bag again. With this method of preparation, even the hands remain clean. Remove the bag of lard in the freezer, in a day the fragrant lard will be ready.

Tasty and pleasant moments!

There are dozens of recipes on how to deliciously salt lard at home: dry, in brine, in a jar, etc. Perhaps the easiest option is dry salting, when the pieces are generously sprinkled with salt, pepper and other spices. Garlic is usually used as the main flavoring, which is rubbed, stuffed or simply shifted in layers to give the lard a special aroma and piquant taste.

What fat to choose for dry salting?

For salting in a dry way, take thick fat, as they say "4 fingers", that is, a thickness of 5 centimeters or more. Thin is not suitable, as it will take in much more salt than necessary, it may turn out to be too salty and not as tasty as we would like.

At your discretion, you can salt a piece with layers of meat or clean, without a slot (as in my recipe with a photo). But there is one important point here. Both types will salt perfectly, but lard without streaks can be stored in the refrigerator for much longer, up to 1 month. But if there are layers of meat in a piece, then after salting it will have to be eaten much faster, somewhere in 5-7 days. Or you can increase the shelf life if you send the already salted lard to the freezer - there the strategic reserve can be safely stored “on demand”, up to 1 year.

Salt-spice-garlic

So, a simple recipe for salting lard includes salt, spices and a few cloves of garlic. If you do not like any of the spices, feel free to cross it off the list. As for garlic, with the pickling method described below, its taste will not be strongly felt, only a slight aroma will remain.

It is not by chance that I propose to shift the layers in the container with garlic cloves (and not rub lard or stuff it with garlic). And all because it can be stored this way for a longer time, because in the freezer it will not go rancid, the taste of spices will remain, without an unpleasant “rotten” aroma.

BUT. If you still like garlic to play the first violin, you can enhance its presence - chop it through a press (paradoxically, but for a brighter garlic flavor, you need to take it half as much, that is, only 2-3 cloves!) and grate the pieces on all sides, until boning in spices. Then the fat will really turn out to be more spicy, but I don’t recommend storing it for a long time, it’s better to cook a small portion and eat it as soon as possible.

Recipe Ingredients

• raw lard 500-700 g
• non-iodized salt 4 tbsp. l.
• ground black pepper 1 tbsp. l.
• red pepper 0.5 tsp
• ground paprika 1 tsp
• cumin 1 tsp
• rosemary 0.5 tsp
• garlic 5-6 cloves
• bay leaf 2 pcs.

How to salt lard in a dry way with garlic

Ready salted bacon left to cut into thin slices and you can take a sample! Before cutting, I recommend gently scraping the salt from the surface, and the garlic can be left. This is such an appetizing appetizer - lard with spices is spicy and very fragrant, ideal for black bread and pickles. Store it wrapped in paper, in the refrigerator or freezer.

Pork fat ... Cool, tender, fragrant, homemade, with pepper and melts in your mouth. Salting fat - has long been considered a necessary and important matter. The phenomenon of lard has long interested scientists. It would seem that fat is almost 100% fat, a huge amount of cholesterol. But there is no harm from it with moderate consumption, one benefit. The secret of fat turned out to be in arachidonic acid. This acid is involved in the body's cholesterol metabolism, hormonal and cellular activity. And this acid is found only in fat. Therefore, cholesterol in fat is “correct”, it is not deposited on the walls of blood vessels.

Salted bacon can be carried out in a variety of ways: the “wet” method (in brine), the “dry” method (just with spices), and the “hot” method (first, the lard is scalded in boiling water).

How to choose

You will succeed in salting lard only if you choose the lard correctly. Good, not stringy fat is very easy to choose. Firstly, such fat looks quite homogeneous, a solid white-pink-white mass, with a thin pork skin. Secondly, good fat is easy, a sharp knife enters almost effortlessly. If the knife enters in jerks, this means that there are a lot of veins in the fat and you will not be able to salt the fat.

So, salting fat in a “dry” way:

You will need: Coarsely ground rock salt, ground red or black pepper, allspice, bay leaf, dried fragrant herbs - marjoram, cumin, cardamom, etc.; garlic.

Salted lard is made using such a dry mixture: for 1 kilogram of lard we take 4 tablespoons of coarse salt, add half a spoonful of ground red pepper or a tablespoon of ground black pepper. Fragrant herbs are added to the salt. Salting fat is an individual matter, because everyone can choose herbs at their own discretion.

If the fat is thicker than 5-6 cm, then it must be cut into layers, if it is thinner, you can simply take it in one piece. You will be able to salt the fat if the thickness of the layers is at least 4-5 centimeters. If you like lard with garlic flavor, then stuff each layer of lard 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 pickling mixture is poured onto the bottom of the dishes, a little peppercorns and a couple of chopped bay leaves are added. One layer of bacon is laid there, sprinkled with a mixture of pepper and bay leaf, then the next layer is laid and so on.

If you salt thin bacon, 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 lard is done as follows: lard to lard, skin to skin. On the first day, salting of fat is carried out at room temperature. And the next 3-5 days - in the cool, but not in the cold. After this, the salting of the fat is completed, it can already be eaten. Store such fat wrapped in parchment paper in the refrigerator.

Salting fat in a "hot" way

For hot salting, take a thick soft piece of white-pink fat, about 3 centimeters thick. Then cut it into pieces of such a size that they can easily fit into the pan in which we will cook them. If the pieces are not well covered with water, then you will not be able to salt the fat evenly.

Hot salting of fat will require:
1 kg of fat, 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 fat should be carefully scraped off with a knife until white. 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 fat will not work.
We 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 fat, 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 the fat is completed, you can start eating!
Salting fat in a "wet" way

Salting fat in a "wet" way in brine can be carried out according to various recipes. Salo prepared in the “wet” way does not age or turn yellow for a long time, while maintaining excellent taste.

For example, salting lard in a “wet” way in “Ukrainian” brine:

Prepare the brine: take 5 cups of water, 1 cup coarsely ground salt, boil together, then cool to room temperature. At this time, we cut the fat into small pieces, so that later it would be convenient to get them out and put them loosely in a three-liter jar.

If you cut the fat too large, then all your salting of the fat will be overshadowed by the fact that you will get it out of the jar with great difficulty, and the fat will simply “suffocate” there. Between the layers, add 4 bay leaves, black peas, 5 cloves of garlic and pour all this with brine.

Then cover the jar loosely with a lid. Soak for a week at room temperature - that's all, the salting of the fat is completed! Usually a three-liter jar goes about two kilograms of fat.

Salting fat in the "wet" way in the brine "spicy".
And this recipe is the best fit for those who are not averse to indulging in spicy. Salted bacon goes like this: Take 7 cups of water and one glass of coarsely ground salt, add a handful of onion peel there, bring the mixture to a boil and cook for 5 minutes.

Then we put the fat 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 fat 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 an appetizer for alcohol!

Salo in brine brine.

1.7 cups of water - 1 cup of table salt, boil for 10 minutes, cool to room temperature, small pieces of bacon and place 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 a layer of fat, cover loosely with a lid. Week to keep in a room in the dark, then in the refrigerator. Do not pack tightly in a jar, otherwise the fat will “suffocate”. Fat prepared according to this recipe does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.

Sharp fat.

4.23 pints of water, 1 cup coarse salt, a handful of onion skins, bring to a boil, simmer for 10 minutes. Then put the lard there (the water should cover the lard!!). Boil for 10-20 minutes (if pork from a supermarket - 20 minutes, if young and market - 10). Leave overnight in brine. Remove from brine, let drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (it tastes better). Wait a week before tasting.

Express - fat.

Fat (cut to the size of a sandwich), salt, garlic and other ingredients to taste are put into a glass jar. Pour boiling water, close the lid and cool. After a couple of hours, it's ready. Leftovers, if available, refrigerate for a week. This recipe, as you know, is a last resort.

Classic fat.

Sprinkle pieces of bacon 300 grams each with plenty of salt and leave in the cold and in the dark for two days. After two days, dip the onion peel 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, then - in a plastic bag - and in the freezer. Salo is ready in a couple of days.

Salo is easy!

Salo is cut into fist-sized pieces, garlic at the rate of 1 clove per 1 piece of bacon and this garlic is cut into thin slices. Suneli hops, pepper, ground dill (dry), etc. - to taste. A large saucepan is taken for lard. A little spices, pepper and garlic are poured into the bottom of the pan. Next, we rub our fat with a mixture of salt and pepper with other seasonings. After that, we put the fat in the pan with the skin down and repeat the operation with another piece of fat, sprinkling the whole thing with spices and garlic. Salt can not be saved ... When the lard is 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 spout - for example, a 3-liter jar of water), and at room temperature for 1-2 days without access to light. After that, the fat is almost ready - it remains to pull 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 arrive earlier, then, really, this is also not a problem. An hour in the freezer and that's it! That's the whole recipe!

Salty fat.

We prepare the brine - 1 cup of salt per liter of boiling water, if there is enough salt - a popular sign - a raw egg does not sink. We cool our brine. Add spices to your taste. We keep small pieces of fat 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 make holes with a knife and insert pieces of garlic. We rub with black or red pepper, suneli hops, etc. We put our pieces in a plastic bag. Enjoy your meal!

Salt lard in a jar.

Cut the lard into small cubes about 4 x 4 cm along 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, grate with salt of the 6th grinding, put it very tightly in a clean, dry jar and put it in the refrigerator. Done in a week.

Salo marinated for long-term storage.

Harvested lard, that is, cut into large pieces, scalded and with weathering removed (just scrape with a knife if you have market lard), put in a prepared bowl and pour strong (at the rate of one kilogram of salt per five liters of water), which has already cooled down after boiling brine. We change the brine after three days. And we lovingly shift the pieces of lard. On the sixth day, we change the brine again, shift the fat again and add salt. Day nine. We get a semi-finished product, which we sprinkle with salt, wrap in a linen cloth, put in a plastic bag and send to the refrigerator. Please note that there are no spices in this recipe. Such lard retains its taste very well. There is evidence that up to a year. Personally, I did not have the opportunity to verify this. Some went to 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), froze something in the freezer, gave something, in a word, it's time to buy bacon again! Pickled lard is a thing!

Important.

The question of choosing fat is not the easiest. If you find at home that the fat smells of urine, this is boar meat. The way to deal with this is simple. Soak the lard in water with garlic juice.

Storage periods.

Boiled bacon keeps in the refrigerator for three or four months. Salo cooked in a marinade is stored for up to a year. Salo salted dry - about a month, then the taste is not the same, but you can eat and use it in cooking. Please note that the above dates are provisional. The main assistant in determining freshness 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 seaming in a jar. A little vinegar and sugar are sometimes added to the brine. But this way of harvesting fat is not for everybody.

Melted lard 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 tablespoons with a top of 1 kg of fat. Pour a little water into an enameled heavy-bottomed saucepan so that it only covers the bottom. The whole procedure takes place on the weakest fire. We put the first portion of bacon in the pan. Start mixing with a long spatula. Not in a hurry, but constantly. Gradually add the remaining fat as it melts. If the heat on the stove is too strong, place a flame spreader underneath. Cook until all the fat is rendered. In the meantime, we warm up clean, dry jars in the oven (so that they do 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 turned off oven) and drain from the sediment through fresh double gauze. We get melted lard, which we store in a cold, dry place, protecting from light.

Gorilka on fat.

Here is the transcript of the text:

“It is done as follows: for 1 pound of Polish unsalted bacon, take 2 lots (2 × 12.8 g) of salt, 1 spool (4.3 g) of marjoram, 1 spool of saltpeter, 2 spools of crushed pepper, 2 spools 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 in a spacious bottle of good white glass and pour 4 bottles of wine alcohol into it. For extra softness, add half a pound of honey and a quarter of a pound of blackcurrant leaves, and leave the bottle firmly fixed 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 refers more simply to the advice (found on the site about fishing) "experienced":

Pig fat among the Dnieper fishermen is considered one of the best animal baits. Fresh lard taken from the abdomen is used: it is securely held on the hook and easily pierced with a sting. Solid fat is not suitable for fishing: the fish will take it, but will not be detected. Before fishing, the fat is cut into cubes 0.5 cm thick and placed in cold water, in which it hardens and noticeably turns white. You can fish with bacon and donks, and float fishing rods. Chub, carp, bream, silver bream, ide, large roach peck on it well. Although lard is used mainly in warm weather, it is possible that roach, silver bream and rudd will also be taken on it in winter, if lard is planted on a mormyshka.

Aromatic, salty salsa.
Recipe from Nikitich (Odessa-mother)

Salo - as much as your heart desires.
Garlic is fine.
Salt - 1 tbsp. l. per liter of brine.
Spices: (pea pepper, white aromatic pepper, finely chopped dried sweet pepper, cumin).

We buy fresh fat at the market, with meat veins - undercuts or without veins (someone likes something). We clean the skin with a knife, wipe it. We cut into bars the size of which is smaller than the palm of our hand. With the tip of a knife, we make holes in the fat on all surfaces and put the halves of the garlic cloves without a core (!). Roll each piece of lard in a mixture of your favorite spices and rub, pressing down. In a saucepan (6 liters) with plain water, put coarse salt (5-6 tablespoons), laurel leaves, favorite spices. Bring the brine to a boil. Turn off. Cool to 30-40C and pour it very carefully (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 pieces of lard are already tightly laid on its side. After the brine has cooled at room temperature, put the salsa in the refrigerator (not in the freezer!) After 6-7 days, we take it out of 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 ...

Salo and soup.
Fat - 200 grams, onions, tomatoes - 2 pcs., Garlic - 4 cloves, parsley, salt, black pepper, fry with flour, parsley and spices in fat. Add brown broth (see French cooking), boil and add small croutons. You can serve it on the table by turning on 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.

Very old and famous recipe
Salo after boiling in onion peel looks like smoked.
It is best to take lard with meat layers (brisket) for this recipe, since such light welding is the optimal processing for meat.

COMPOSITION:
1~1.5kg brisket or lard, 1 small head of garlic

BRINE
1 liter of water, 0.5 cups of salt, 1 handful of onion peel (from 5~7 onions), if desired - 3 bay leaves, 15 black peppercorns
Put the onion peel, salt, bay leaf, pepper in a saucepan and cover with water.
Bring to a boil, put the fat so that it is all covered with brine, and boil for 10 minutes.

Remove the pan from the heat and leave the fat in the brine for a day. (After the brine has cooled, put the pan in the refrigerator).
Remove the fat from the brine and let it lie down in a plate for ~15 minutes so that the excess brine is drained.
Press the garlic through a press and coat the fat with it on all sides.

Put in the refrigerator for a day. Then transfer to the freezer.

Salo we smoke 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 a piece of lard with layers of meat on the market. Ask for the brisket, it tastes better, let the ribs be on the brisket, it's okay, you can make awesome roast or soup from them.

2. We buy in the store "Liquid Smoke", onions, garlic (practically nothing else is needed)

3. We bring the fat home, wash it, cut it into pieces so that they enter the pan.

4. Cooking pickle. For a liter of water we take 6 tablespoons of salt, a handful of onion peels 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 fat is cooking, mix red and black peppers, you can add paprika and press 2 large peeled garlic heads there.

We take out the finished fat from the brine, let it cool for 5 minutes and rub it with a mixture of peppers and garlic.

We wrap each grated piece in foil or polyethylene and put it in the freezer.

You can try in an hour, if you endure, because the smells are unimaginable, believe me.

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