The price of salted and fresh lard has a tremendous difference, and it is many times higher than the cost of a pack of salt.
Yes, yes, because salt is the main ingredient, and spices are a matter of taste, and they can always be found in any kitchen.
Let's save and salt the fat yourself!
After all, it is so simple and there are so many wonderful recipes!
Salim fat at home - general principles
The taste and quality of salted bacon are directly dependent on the product. It is better not to use too thick or too thin bacon. But the layers and pieces of meat are welcome! With them it turns out not only beautiful, but also amazingly tasty.
What methods of salting exist:
• dry;
• wet;
• in brine;
• hot.
The fastest way to cook bacon. And after an hour it can be eaten, but often left to cool completely in broth. Cold wet and dry pickling on average takes 4-5 days. But the smaller and finer the pieces, the faster.
Salt is only suitable for large. You can use the sea. Peppers, caraway seeds, bay leaves are most often put from spices into fat. And, of course, garlic. Ready bacon can be stored in the refrigerator or freezer, and so that it does not lose its taste and aroma, it must be hermetically packed. One piece is better to make it easier to use and get the right amount at once.
Recipe 1: How to salt fat at home in a dry way
A simple way to salting fat at home. It does not require much time and even more attention. Before use, you only need to brush off a layer of salt with a knife. It can be washed and dried.
Ingredients
• about a kilogram of fat;
• black pepper;
• 1 kg of salt.
You can use any seasonings or special mixtures of spices for salting.
Cooking
1. Prepare the lard. We clean the skin, rinse, wipe dry. Cut into identical pieces. Size does not matter, you can salt and one layer. But it’s more convenient to immediately cut the rectangles “once”.
2. Mix coarse salt with pepper and other spices, roll pieces of lard on all sides, including sprinkle the skin.
3. At the bottom of the pan, pour a layer of salt with half a centimeter.
4. Spread pieces of bacon, not very tight to each other, leave small gaps. Sprinkle with salt and spices, you can add a couple of leaves of laurel.
5. Spread the second soy of fat, pour the remaining salt on top, cover and keep warm for 24 hours. Then we send for another 5 days to the refrigerator. Can be in a good basement.
6. Ready fat is well stored in a cold place. But it can be sealed and put into the freezer, thereby extending the shelf life by several times.
Recipe 2: How to salt lard at home in brine (brine)
A quick and easy way that many housewives salt at home. It is advisable to take sea salt for brine, but you can also ordinary coarse grinding. Especially tasty according to this recipe is fat with layers.
Ingredients
• 800 grams of water;
• kilogram of fat;
• 1 cup of sea or ordinary salt;
• 3 cloves of garlic;
• 2 leaves of laurel;
• pepper peas, other seasonings are also possible.
Cooking
1. Cut washed and dried fat into pieces of 4-5 centimeters.
2. Dissolve the salt, mix vigorously. Grains should not remain. We throw spices, chopped cloves of garlic.
3. Put the pieces of fat in a jar, pour brine. We stand in the refrigerator for a day and you can take the first test. If the slices are cut larger, then you have to wait longer.
Recipe 3: How to salt lard at home with garlic and pepper
Salt lard at home in different ways, but most often the product is abundantly flavored with pepper and garlic, as they perfectly emphasize its taste. In the villages, crates and barrels are used for cooking, but we will make it easier.
Ingredients
• fat;
• garlic;
• salt;
• black pepper.
Cooking
1. Cut the fat into arbitrary pieces, first wash it and wipe with towels.
2. Peel the garlic. Any quantity. Cut the teeth lengthwise into four parts.
3. We make cuts in the fat with a knife and stuff with garlic.
4. Mix the salt with black pepper and rub the pieces. We do not regret salt.
5. Put the stuffed pieces in a bag and pour more salt on top, let there be more.
6. Now put the bag in a bowl or pan, keep it warm for one day, and then five more in the refrigerator. That's all!
Recipe 4: How to salt lard at home with onion husks
The method of hot fat lard, which allows not only to quickly get the product, but also makes it very beautiful. And if you add liquid smoke, you get a fairy tale. We take the husk from onions.
Ingredients
• fat 1.5 kg;
• salt 7 tablespoons;
• water liter;
• 2 press husks;
• garlic and pepper.
Cooking
1. The husk needs to be washed, put in a pan, add fire and put on the stove. Use some old saucepan, as it will stain inside.
2. Cut the fat into pieces with a side of 5 cm, the length can be made longer.
3. Throw salt into the pan. And as soon as the broth boils for a minute, add pieces of bacon. You can pour 3 tablespoons of liquid smoke. Cook for 15-20 minutes. The thicker it is, the more time.
4. Remove from heat and leave for 12 hours.
5. Take out the pieces, rub with chopped garlic and pepper. You can use red, black or a mixture.
6. Wrap each piece with cling film or foil and put it in the freezer. But you can eat right away, just in the camera it lies perfectly for several months and does not lose its taste at all.
Recipe 5: How to salt lard at home with hot pickle
According to this recipe, the brisket is very tasty, on which a large number of meat layers are concentrated. It takes about four days to cook, then the lard is stored in the freezer.
Ingredients
• 0.8 kg of fat;
• 7 tablespoons of salt;
• litere of water;
• 4 laurels;
• 5 peas of pepper;
• 2 cloves;
• some garlic.
To rub the pieces you will need pepper, garlic, you can take horseradish and any seasonings. We select at our discretion. But you can not rub anything.
Cooking
1. Cut fat into 3-4 pieces. Rinse, dry.
2. Cook the brine with spices, which are listed in the recipe. You can remove or add something. We do it to your taste, but we do not change the amount of salt. Let the brine boil for two minutes.
3. Pour fat with boiling water, put a plate on top so that it does not float, and leave to cool completely at room temperature.
4. Then we clean for three days in the refrigerator. To prevent the aroma from spreading to other products, you can cover or stretch the cling film.
5. Take out the pieces, wipe with paper towels from brine. You can simply dry it on the table by putting it on paper.
6. Then rub with chopped garlic with spices, twist in foil and send it for storage in the freezer.
Recipe 6: How to Pickle Lard at Home for Smoking
Smoked bacon is incredibly tasty. But before the procedure, it is very important to properly prepare the product, namely salt.
Ingredients
• 1.5 kg of fat;
• 200 grams of salt;
• 2 leaves of laurel;
• ground pepper;
• 3 cloves of garlic;
• 1 tsp dry mustard.
Cooking
1. We number the garlic, cut into pieces.
2. Rub the lard with salt and pepper, transfer to a container. We cover with slices of garlic, pour all the salt on top.
3. Throw bay leaf, pour mustard.
4. Fill with boiling water. Water should slightly cover the fat.
5. Leave to cool, then send for three days in the refrigerator. Lard salted according to this recipe can not only be smoked, but also salted.
Recipe 7: How to salt lard at home with sugar
This is a Belarusian recipe, according to which you can salted absolutely any bacon. Tasty pieces with and without layers are obtained.
Ingredients
• 3 tablespoons of salt;
• 0.7 kg of fat;
• 0.5 tablespoons of caraway seeds;
• 1 tablespoon of sugar;
• 0.5 tsp. cardamom;
• 1 leaf of laurel;
• head of garlic
• pepper to taste.
Cooking
1. Through the press we pass the peeled cloves of garlic.
2. Wash pieces of bacon, cut into long but not wide cubes. It is enough to leave a width of 2-3 centimeters.
3. Wipe the pieces with chopped garlic.
4. Combine all the spices together, add the bay leaf, which must be finely chopped.
5. After the garlic, wipe the slices of the cooked seasoning, transfer to a glass container and remove to a cool place.
6. Daily flip the pieces to the other side. Only 4 times so that the cubes lie on each side and on the fifth day you can take a sample!
Salim fat at home - useful tips and tricks
• Do not be afraid to salt the lard! This is a unique product that takes in just the right amount of salt. And excess spices from the surface of the pieces can always be cleaned or washed off.
• For dry salting, it is better not to use the peritoneum. It turns out tough, it will be difficult to chew a snack. The peritoneum is better friends with pickles and cooking. For dry recipes, the side sections of the carcass and the back are ideal.
• It is better to rub garlic already ready and intended for consumption fat. During storage and especially freezing, the aroma is lost, and the taste becomes less pronounced.
• To make the fat more tender, soak slices in water for 10-12 hours before pickling. You can add a couple of spoons of sugar to the water, the taste of the product will only get better from it.
• To beautifully, accurately and finely cut fat, you need to hold it in the freezer. It will not harden completely and will easily succumb to the knife.
• At the finished fat, the meat layers are darker. If they remained pink, then you need to wait again. If there is not enough salt on the pieces, then you can always top up. But the brine is best done immediately concentrated.
