How to properly pick fresh pork fat quickly and delicious at home: the best recipes. Salo in brine, onion husk, in a can, tulip, boiled, marinade, with garlic, pepper, spices, for smoking: the most delicious recipe and method of salting

The article will tell you in detail how to properly pickle bacon to make it delicious and fragrant.

For hundreds and thousands of years people cook lard: they salted, cooked, baked, smoked, marinated, closed in cans and cooked with various kinds of fat. Salo - the product is not only delicious, but also very useful because it contains a lot of nutrients. Save the nutritional value of fat and save it will help advice from this article, which collected the most delicious recipes for pickling and pickling.

Salo in brine: the most delicious recipe

Salted fat is a classic recipe for cooking this product with the preservation of its entire nutritional value and the ability to be stored for a long time. You can change the recipe in your own way, adding a number of other spices or spices, or exclude some.

You will need:

• A piece of fresh fat - approximately in 0,5-0,6 kg .(with a slot or without - at your choice).
• Salt large ( preferably sea) - 5-7 tablespoons.(do not use "Extra" salt, it is not suitable for this recipe).
• Dried Dried Leaf - 5-6 pcs.(small size).
• Dill, seeds - 1 tsp.(can be deleted or replaced).
• Mixture of peppers - amount to taste and depending on the sharpness.
• Peppercorn and fragrant - small handful of grains
• Garlic - 1 small head
• Purified cold water - 1 liter( approximate).

Cooking:

• After purchase, the fat should be thoroughly washed and scraped from its skin with bristles, if this has not been done previously.
• You can buy both fresh and frozen fat, defrosting it in advance.
• Salo cut into pieces, so it will be more convenient to lay it in brine and it will be able to soak it. Do not grind too much fat.
• Garlic is cleaned and its small pieces should cram each piece, sticking the flesh of garlic as deeply as possible. Leave a pair of denticles intact.
• Gently fold the fat into a saucepan or deep bowl
• Salt sprinkle with salt, spices and pour water. Give it to him to stand for 20-30 minutes and then put it on the fire.
• Water in a saucepan should be brought to a boil and cook for 2-3 minutes, no more.
• Grind the remaining garlic and simply add it to the water.
• Keep lard in the brine until it is completely cool, then the fat should be placed under pressure.
• In this condition, fat should stand for 3-5 days and all this time it should not be "disturbed".
• After this, drain the brine and dry the fat. You can store it in the refrigerator or in the freezer.

Recipe in brine

Salo in onion peel: the most delicious recipe

Onion husks are very often used for salting and cooking. Besides the fact that it gives lard pleasant spicy taste sensations, it allows it to find a beautiful golden hue, thanks to its pigment. This fat will necessarily look appetizing and tasty.

You will need:

• A piece of fresh fat - until 800( preferably not ice cream, this depends on the taste of the prepared dish).
• Pure marinade water - 1 liter
• Onion peel - with 5-6 bulbs( possible and more)
• Sea salt is coarse( preferably) - 5-6 tbsp.(salt "Extra" is not worth using).
• Sugar - 1-2 tbsp.(by preference, you can exclude)
• Bay leaf - several pcs.small size
• Fragrant pepper - several grains
• Cumin - small handful
• Garlic - 1 small head
• Mix of peppers - slightly, depending on spice severity.

Cooking:

• Buy only fresh fat with a good meat streak in 0,5-1 cm.
• Cook the onion marinade from the husk washed with running water before preparing the fat. Press, fold to the bottom, put the bay leaf and pour water.
• Add sugar and salt, other spices from the recipe or to taste. Bring to a boil.
• Salo cut into two lilies three parts. Boil it for several minutes until the pigment gives the pigment. Dip in a boiling marinade.
• Cooking lard in the marinade follows approximately 20 minutes( plus or minus 5 minutes, depending on the fire).
• It is not necessary to take out the fat, it is necessary to wait until the marinade has cooled down completely and hold the fat even slightly( up to 10 hours).
• Finish fat, dry, grind garlic with salt, mix of peppers and cumin. Wrap in parchment or foil, leaving it soaked with spices until 4 o'clock, then clean it for storage in the refrigerator.

Recipe with onion peel

Salo in a can: the most delicious recipe

Salo, salted in a jar, has a long shelf life and excellent taste. This fat can be your crown dish and the best snack on the festive table.

You will need:

• A piece of fresh fat - up to 1 kg.(preferably with a meat cut).
• Salt large marine - 250-300 g.( Do not use Extra salt).
• Mixture of peppers - 1 tbsp.(not sharp)
• Bay leaves - several pcs.small size

Cooking:

• Prepare dishes for salting, for 1 kg.the product will require a glass jar with a volume of 3 liters.
• The jar should be thoroughly washed in advance with hot water and soda - this is a kind of sterilization.
• Salo should be washed with running water, cutting off any "shortcomings" of the skins, for example, bristles or dirt.
• Salo should be cut into small pieces, the size of a little more than a matchbox.
• Dry laurel leaf should be crushed by mortar or any other way into crumb, mixed with salt and a mixture of peppers.
• Each piece of fat should be rubbed with a fragrant mixture of salt, if you have leftovers - put them on the bottom of the jar and carefully fold the fat into it.
• Fill the jar with a lard, sprinkle the contents with additional salt and roll the can in the usual way( this will prolong the shelf life of the fat).

Salo in a can

How to salt a bacon: recipe

You can conserve not only raw, but also boiled lard, which has softness and tenderness. This fat will be a delicious treat and your crown recipe. Salt in a can of lard, boiled in brine or marinade with onion peel.

You will need:

• Salo - large piece in 1 kg( or slightly more, when cooking lard decreases in volume).
• Salt - several st.l.(for cooking and adding to the jar)
• Mixture of peppers - 1 tbsp.(not sharp)
• Paprika powder - 1 tbsp.(not sharp, red)
• Garlic - 1 head( medium size)

Cooking:

• Salo sliced ​​with sliced ​​garlic, deepening it with your fingers as much as possible inside.
• Add salt to the eye( 1-3 tablespoons) and cook the bacon. The cooking will take 20-30 minutes( on a moderate fire).
• After cooking, remove the fat is not necessary, leave it until completely cooled, then dry it.
• Scrub the pieces of chopped boiled bacon with a mixture of salt with pepper, paprika and crushed garlic.
• Fold lard carefully in a jar and pour salt, roll in the usual way.

How to conserve boiled fat?

How tasty it is to pickle lard in brine?

Tuzluk is a saline solution serving as a marinade for fat. Mix in the marinade you can not only salt, but also spices to taste.

You will need:

• Salo with streak of meat - approximately 800 g - 1 kg. ( it's best to use fresh).
• Salt - several st.l.(taste the brine)
• Ground pepper - 1 tbsp.(can be replaced with a mixture of peppers)
• Garlic head - 1 pc.(average)
• Pure brine water - 1 liter( approximately)
• Bay leaf - several pcs, not large

Cooking:

• Prepare a steep brine by boiling water and stirring 3-4 tbsp.salt( you can more or less depends on fat: the more meat in it, the less salt is needed).
• Salt salt with salt and pepper, peep with garlic and fold neatly into a jar, laying laurel leaves between pieces.
• Pour lard over hot brine and wait until the cans cool down, then roll them.

Salo in brine( brine)

How tasty it is to pickle the lard in the marinade?

You will come in handy:

• Clean water - as much as you have meat
• Bay leaf - several pcs.(small)
• Garlic - several teeth
• Mixture of peppers is not sharp - 1 tbsp.(red, black, white, paprika).
• Onions - 1 pc.(large head)
• Salt sea large - 5-6 tbsp.spoons with a slide

Cooking:

• Boil water and dissolve salt in it, and put the bay leaf and spices that you can choose to taste.
• Salo should be washed and cut into small pieces, grate them with a small amount of salt, pepper and crushed garlic.
• Fat in a bowl, for example, a pan and fill with brine, place for 3-4 days under oppression.

How to properly salt the lard in a marinade, brine?

How delicious is the salting of lard with garlic?

Garlic - an ideal addition to any fat: pickled, salted, boiled, smoked or raw. Garlic not only complements the taste qualities of this product, but also facilitates its digestion. The aroma of garlic impregnates fat, supplementing its fat content.

You will need:

• A piece of fresh fat - of any size( up to 1 kg).
• Garlic - 1-2 heads( depends on the size of a piece of fat)
• Mixture of peppers - 0.5-1 tsp.(depending on whether you have a sharp mixture or not).
• Salt - several st.l.(be guided by your preferences).
• Cumin - 0.5 tsp.(can be excluded or replaced, for example, with cloves).

Cooking:

• Boil water by dissolving several st.l.salt, send lard, cut into pieces, into boiling water.
• Wait until the next boil and cook the fat exactly 5 minutes, then remove it and dry it.
• Brine should cool
• While the brine is cooling down, bacon and pour garlic with caraway seeds, finally grate the fat with a mixture of peppers.
• Let the fat stand at room temperature for 1-2 hours, wrap it in foil.
• After cooling the brine, the solo is poured into a saucepan and put under pressure for 2-3 days.

Recipe with garlic

How delicious to pick lard with pepper?

Pepper will give the fat a pleasant sharpness and will emphasize its fatty taste. Depending on your preferences, you can choose a mixture of hot peppers or aromatic spice from neutral peppers.

You need for a spicy pickle:

• Mixture of peppers is not sharp - 1-2 tbsp.
• Chile ground - 0,5 ч.л.(you can exclude or add less).
• Paprika - 1 tsp.(possible less)
• Garlic - 1 head( medium)
• Salt - several st.l.

Cooking:

• Prepare bacon grease, wash it with running water and dry it. You can also use boiled bacon, dried after cooking.
• Make a lot of fat in the fat, which fill with chopped garlic. The rest of the garlic grind.
• Mix salt, garlic and pepper( all kinds).Rub the fat abundantly from all sides and wrap it with parchment( or foil).
• Salo should be left at room temperature for several hours so that it is soaked with taste and aroma.
• After this, make a simple brine from the water and salt( you can add a bay leaf if desired).
• Fill it with fat and leave it under the yoke for 3 days( this method is not suitable for boiled fat, only for raw).

Recipe with pepper

How delicious to pick lard with spices?

Spices will allow the fat to reveal its pleasant taste and to find an unusual aroma. You can add any spices to the brine that you just like.

Spicy brine for raw or boiled fat:

• Water - 1 liter( approximately 1 kg fat)
• Bay leaves - 3-4 pcs.(small leaves)
• Garlic - several teeth( according to their preferences)
• Cumin - 0,5-1 tsp.(to your liking)
• Rosemary - 1-2 sprigs( can be replaced with dry)
• Salt - several st.l.(it is advisable to use a large marine)
• Mixture of Italian herbs - 1-2 tbsp.

Cooking:

• Boil the water and dissolve the salt
• In boiling water, add all the spices and a couple of rosemary sprigs
• Leave the brine to cool
• Salo pour garlic inside and top with salt.
• With cold brine fill the sliced ​​lard and put it under pressure for several days.

Spicy fat in spices

How delicious to pickle the fat for smoking?

Many like smoked bacon, but not everyone knows that the secret of his delicious cooking is a good preliminary pickle.

You will need:

• Wash 1 kg of running water.fat with a thick cut of meat.
• Cut the fat into several large pieces of
• In warm water, dissolve a few tablespoons.salt
• Put the meat in a saucepan, pre-salt it with a small amount of salt, pepper, pour the garlic.
• Put the laurel leaves between the pieces of meat, pour the lard with warm brine and marinate for 3-4 hours.
• After drying, dry it and send it to the smokehouse.

How delicious is the pickling of lard in the package?

Salo in the package is a delicious and simple way of pickling lard. You can independently adjust the amount of spices for a similar pickle. For such salting you can use both raw and boiled meat.

How to make salting properly:

• Raw lard should be washed beforehand and cut into large pieces, or pre-boiled.
• Salo nappyguite garlic, chop some garlic in a bowl.
• Salt salt with salt and pepper
• In a bowl with pounded garlic, add a few tablespoons.water, salt, spices.
• Salo place in a bag, send garlic mixture to the fat, package tie.
• Store the package in the fridge for 2-3 days, take it out every day and mix it thoroughly, just chattering the package in your hand.

Recipe for pickling in package

How delicious to pickle the fat in a dry way?

Salt of dry fat is very simple. It can be considered classical.

To do this, you should:

• Beforehand, rinse a piece of fat with running water and remove all "suspicious" pieces: weathering fat, dirty or bristles.
• Dry bacon
• Put a layer of salt on the bottom of the pan, put the fat on top.
• Sprinkle bacon with plenty of salt so that it is literally covered by it.
• In this condition, the fat should be left standing for 4-5 days at room temperature.
• Do not worry that it will become very salty, because the fat will take exactly as much salt as it needs.

How to taste salo coldly: a simple recipe

You will need:

• Prepare for a pickle a piece of raw or cooked fat.
• Prepare the brine: dissolve the salt in warm water and add the spices, cool and let it brew.
• Salo cut into pieces and put into a saucepan, laying a layer of fat with a bay leaf or other spices.
• Fill the bacon with cold brine and put under pressure for several days.

How tasty to salted bacon fat with layers of meat?

The more fat meat in fat, the less salt is required for marinating. In fact, unlike the white part, meat absorbs salt very well. If on white fat 5-6 tablespoons of salt are required( by the ratio of 1 kg), then on the flank( bacon with meat) it will be enough 2-3.

IMPORTANT: Marinate flank can be cold or hot, in a bag or under the yoke. Use any spices to taste and spin the meat with plenty of garlic.

Salo with a meat layer

How tasty it is to salt thin bacon with a skin?

Thin fat should be marinated in a brine, cooked on the basis of water, spices, salt and garlic. To fall asleep and rub salt with such fat is not worth it, because it can absorb too much. Just do not put such a piece of fat under oppression.

Do I need to wash fat before salting?

If you buy fresh fat, it must be thoroughly rinsed with running water before pickling or salting. Frozen fat should first be left at room temperature, and then to clean them( cutting dirt or bristles).Pure fat is well marinated and stored for a long time.

How much to cook lard in onion husks?

Cooking in onion husks allows the fat to find not only a spicy aftertaste, but also a beautiful copper shade. Depending on how much you want to make meat and what part you have, cooking ranges from 20 to 40 minutes.

How many days do you want to salt fat in a dry way, in brine, onion husks?

It is necessary to pickle bacon in spices and husk in a dry way for 3-5 days. The first day should be marinated at room temperature and then cleaned in the refrigerator. The longer it takes to marinate the bacon - there will be a richer taste and softness of the pulp.

Video: "Delicious fat in brine"