Salo is a useful product that contains high level vitamins, micro and macro elements. If it is regularly consumed in moderation, about 30 grams per day, then you can greatly improve your health. But properties properties, but how to make it tasty, so that it is soft and tender.
What is the secret of such salting? If you don’t know how to salt it, or if after salting it doesn’t turn out as soft as you would like, then you should use the following recipes. If you do everything according to the recipe, you will end up with an excellent appetizer for any main course.
Before you start salting, you need to choose the right fat. When choosing, you need to pay attention to the important properties that a quality product should have:
What will be needed:
Duration of preparation - 3 days.
Calorie content in 100 grams - 850 kcal.
Let's start cooking salted lard:
What will be required:
The cooking period is 3 days. 
Calorie content per 100 grams - 780 kcal.
How to pickle lard in brine so that it melts in your mouth:
What ingredients are required:
The cooking period is 3 days.
How many calories in 100 grams - 820 kcal. 
How to salt lard in a jar:
What ingredients will be needed:
The cooking time is 1 hour 20 minutes.
How many calories in 100 grams - 780 kcal. 
How to pickle lard according to a quick recipe:
What will be needed for salting:
What you need for coating:
Cooking time - 3 days and 12 hours.
How many calories in 100 grams - 880 kcal.
Let's start cooking delicious salted lard:
Delicious salty lard, melting in your mouth, will leave few people indifferent. Especially if it is tender, soft and just awesome. Not everyone can cook it deliciously, but if you use these recipes, you can be sure that it will turn out just like that. Therefore, do not delay with this matter, it is better to salt the fat as quickly as possible!
In the next story - a video recipe for making delicious lard at home.
If you are tired of the usual way of salting lard, I suggest preparing a delicious lard with a meat layer with garlic, herbs and fragrant spices. The most important thing when salting is to choose a good piece of bacon and successfully pick up a fragrant bouquet of spices and spices. Salting lard according to this recipe is a pleasure, and thanks to the layer of meat, it turns out to be unusually tasty.
To prepare salted lard at home, you will need:
lard with a meat layer - 1 kg;
coarse salt (I have sea salt) - 6 tbsp. l. (with a slide);
garlic - 1 head;
parsley - 1 bunch (small);
dill - 1 bunch (small);
bay leaf - 3 pcs.;
sweet paprika - 1 tbsp. l.;
spices - to taste, I have a spicy-aromatic mixture "Caucasian" (coriander, celery root, cumin, allspice, chili, paprika, thyme, mustard powder, dried garlic and onions, dried parsley and celery) - 25 g;
allspice - 7 pcs.
For salting, I took a brisket with a slot. Rinse the lard with a meat layer cold water, dry, and then cut into pieces suitable for salting.
Wash the dill and parsley well, dry and finely chop. Peel the garlic from the husk and chop finely enough.
Add paprika, spices, chopped herbs and garlic, bay leaves, allspice to the salt.
Mix well the mixture of spices, herbs and garlic. Fragrant mixture for salting is ready.
Put all the pieces of lard in a saucepan, pour the remaining mixture on top.
Salo with a layer, salted according to this recipe, turns out to be very tasty, perfectly cut, it can be served with mustard, horseradish, and of course with "Borodino" bread. Perfect for family snacks, it also tastes good with baked potatoes. You can store lard in parchment in the freezer for up to 3 months. We have such bacon with a meat layer takes a couple of days.
Tasty and pleasant moments!
Pork fat... What could be tastier... Whoever doesn't love it doesn't know how to cook it! Having tried this delicacy at least once, you will never be able to refuse it again.
Properly cooked lard melts in your mouth, it has notes of black pepper and fragrant garlic, it is spicy and tender. This is a versatile product, it can be used to prepare many dishes. But more traditionally, it is customary to use it on a sandwich made from a crust of fresh bread and a green onion; all lovers of delicacy will undoubtedly like it. The taste of our dish depends on many factors. First of all, the quality of salting. There is not one, they are all varied and tasty in their own way. A store-bought product will always be inferior in taste to a homemade one. There is nothing complicated in this, the main thing is to strictly follow the recipe. If you want to learn how to cook it at home, then these recipes and tips are for you.
First we need to purchase raw materials that you will salt. This should be taken seriously, because even a successful salting will not save a bad product.
Salo with layers of meat and salted with your own hands will be more delicious. But in order to pickle, you need to be able to choose it correctly. The main thing is that it should not be wiry, it should look uniform. It is desirable that there are 2-3 layers of meat, but no more. How to understand that the result of the prepared product will please you. When buying, take a sharp knife, and pierce the piece, if the knife goes in gently, then this is what you need.
Several salting options are used, most of them were inherited by more than one generation. Starting from the simplest, sprinkled with salt, to tender boiled, flavored with herbs and rubbed with garlic. Spices during salting the product do not regret, because they add fat delicate taste and aroma. Black pepper and bay leaf, garlic and dill seeds, parsley and cloves - all these spices enriched the pickled product with their aromas and allowed you to enjoy the unique taste of homemade pickling.
More delicious dry salted lard. For salting in this way, we need pieces in the skin, before starting cooking, the skin must be well cleaned. If you want to pickle a large number of, then you can use a large container, for example, wooden boxes, and if you have 2-3 kg of the product, then the ambassador can also be made in a small dish. With a large amount of raw materials, take a box without cracks and odors, usually in such cases plywood boxes are used. We also need coarse rock salt, it is more suitable for salting in this way, garlic or other hot spices. Peel and grate the garlic. Pour about 1.5 cm of salt into the bottom of the container. The quantity when salting is not limited, the more, put the better. It is impossible to oversalt the fat, but if you do not report it, then the product will be salted for a long time, and if it is a meat layer, then it will completely deteriorate. Lay in rows, close to each other. Do not forget to leave gaps between the pieces and the walls of the dishes at least 0.5 cm, they must be filled with salt.
Do not forget to put crushed garlic between the rows and then sprinkle with salt. Make sure that our product is covered with salt on all sides. When everything is done, we leave the container until fully cooked in a cool place for 5-7 days, the main thing is that the temperature is not below 10 degrees, this will slow down the salting process. When the product is salted, we take out the finished fat and clean it from the salt in which the salting was made, and wash it, dry it with a paper towel and pour it with a new one, put it in storage. We put the pieces in a bag and store in the freezer. With such storage, it will always be as fresh and can be stored for a long time.
When stored indoors room temperature, our product will acquire a musty smell. You can refresh the finished delicacy a little, make it spicy, for this we rub black or red pepper, or garlic, but this is whoever prefers it. Salted bacon can be smoked a little, do it at a temperature of 20 degrees for 8 hours. After it is cooled and stored for up to half a year at a temperature not lower than 10 degrees.
Almost all food products have some special properties. And our product is no exception. What could be more beautiful on a frosty winter morning to return from a walk, pour yourself a plate of hot borscht, cut fresh black bread and accompany this duet with a piece of salted bacon with garlic? I suggest using the following recipe. We need onion peel, which will remind you of smoked meat with its taste.
Take an enamel pot and bring 2.5 liters of water to a boil in it, then add:
Stir the resulting mass and bring to a boil, then lower the brine into a piece of bacon, weighing about 1 kilogram.
Boil the fat for 20 minutes on low heat and remove, leave in brine to infuse for 10 hours. After the time has elapsed, remove from the brine, wipe with a paper towel and put in the freezer for another 8 hours. Now you can safely take the fat out of the refrigerator and enjoy its wonderful taste and hints of smoked meat. Store it in the freezer wrapped in parchment paper.
Lard, like red fish, has the same excellent properties, it is simply impossible to spoil it. But even adhering to the same recipe, each hostess will acquire its own individual taste, which hardly anyone can repeat. This is a product that, regardless of the method of preparation, will retain its taste.
For cooking, we need the following ingredients:
We begin to prepare the pickling mixture, for this we need:
Cut into sticks, about 5-7 cm wide. Wipe with salt, spices and garlic (previously grated). We take a large bowl, lay it in layers, but before that, sprinkle the bottom with a little salt and then in turn, put the pieces and sprinkle with salt, and so on until we lay out everything. We leave it to be salted at a temperature not exceeding 18 degrees for 3 days, then after this time we remove our fat, for another day in the refrigerator.
It should be stored in the refrigerator, taking out a couple of pieces for food, do not forget to carefully scrape it before use and proceed to the delicacy.
A dish that you may not have tried, but everyone has heard of. This is a recipe that is passed down in Ukrainian families from generation to generation and is considered a traditional delicacy at any holiday or feast. It was customary to serve it traditionally cut on wooden boards with a bunch of green onions around the edge. It was considered a traditional appetizer for Ukrainian moonshine and was the first dish that guests tried when they came to the celebration. It was given as a dowry, the bride was considered quite wealthy, having 2-3 kg of this valuable product in her dowry.
In order to prepare our delicacy, we need:
Before cooking, rinse well and cut into large long pieces. Pour 1 liter of water into an enameled pan and prepare the brine, add peppercorns and ground, finely chopped garlic and bay leaf. Then we immerse the pieces in the brine and put on the press. Salting should be kept for 3 days in a cool place, for example, in a refrigerator. Then the finished product should be removed and dried on all sides with a paper towel, again wipe a little with spices. The dish is ready!
It is not only about choosing the right product when buying, but also about the cooking process. The method of preparation itself plays a very important role. Most nutritionists in the world have already come to terms with the idea that lard is very high-calorie product, 100 grams of which contains about 700 kcal, this number of calories is enough to run a 5 km marathon. But still, the benefits from it are greater than the harm. Maybe for Italians and French or Spaniards the level of cholesterol in this product goes off scale, but for us it is an essential product, it is a powerful boost of energy, the amount of which is very valuable for people who are engaged in physical labor or athletes, tourists and just people who love eat."
To prepare a soft and tasty treat, we need:
Take a saucepan, pour about 2 liters of water into it and bring to a boil. In the meantime, we wash our piece, dry it with a paper towel and rub it with salt and spices. We make small cuts on a piece with a knife and stuff with slices of garlic, then wipe with seasoning. We put this piece in the sleeve, tie it on both sides and put it in boiling water for 30 minutes. We take it out of the water and leave it to cool without removing it from the sleeve. Then you should get it out of the sleeve and put it in a bag in the refrigerator to harden for 7 hours. Our product is ready to use. You can serve it to the table, garnished with a green onion, parsley or dill. Bon appetit!
Few cooks know how to salt lard at home, because it is difficult. The process can always be learned to pamper yourself useful product 1-2 servings daily, eating it with rye bread to support cholesterol levels and the whole body as a whole. It is worth knowing the secret of salting in more detail.
The recipe for how to salt lard deliciously begins with the choice of components:
For salting, it is better to take a thin product up to 5 cm thick, the surface of which is not leveled after pressing with a finger. You can’t take pieces from the carcass of a boar or wild boar - not only is the fat tasteless and tough, but after processing it also acquires an unpleasant smell of urine. You can determine the origin by setting fire to a small piece - the smell will appear immediately. Pork roasted on straw will be an ideal semi-finished product for salting. Before salting, it is washed, dirt is removed with a metal brush.
You can salt the product different ways: dry, wet (in brine, brine), hot or express method. Auxiliary options are considered in onion peel, in salt in a jar, go for subsequent smoking. Each of them has its own characteristics, which will be disclosed below. It is impossible to say for sure how many days the product is salted - you can keep it for 2-3 days, or you can up to a month, as they did in the old days.
Pork fat ... It is hardly possible not to love it - most likely, you simply have never tried real delicious home-salted lard. This fat simply melts in your mouth, it is generously flavored with pepper and fragrant garlic, it is tender and at the same time very piquant.
It must be said that scientists around the world have been interested in the phenomenon of lard for quite a long time. After all, at first glance it seems that there is a breathtakingly high amount of cholesterol in fat - still, because it is one hundred percent fat of animal origin.
But everything is not so simple - fat is very useful, but there is no harm from it (unless you can’t get too carried away with a high-calorie product). The whole secret turned out to be in arachidonic acid. It is this acid that is very actively involved in cholesterol metabolism, affects hormonal and cellular activity. And, it should be noted that such acid is found only in fat, and nowhere else. As for the cholesterol contained in this high-calorie product, it does not remain on the walls of blood vessels at all - it belongs to the so-called “good” type of cholesterol.
You need to pay attention to the calorie content of fat. One hundred grams of this wonderful product contains as much as 770 kcal. The calorie content of fat refers to the "long calorie content", that is, the energy after eating this dish is enough for a long time. So fat will come in very handy for a hero-lover, a person who is fond of sports and a tourist, as well as all those who work in hard physical work. In general, if you are too busy to eat normally, but there is still a lot of work ahead, then do not spend money on quick snacks, Snickers and other unhealthy pleasures. It is better to cook a couple of sandwiches with homemade lard at home. It's fast, it's delicious, and how much healthier than a bun, there's no need to say.
After preparing the components, it remains to figure out how much to salt the fat. The cold method, or, as it is also called, dry, assumes that the product, rubbed with seasonings, salt and garlic, wraps in a film for 6-8 hours at room conditions, and then removed for 2 days in the refrigerator. Wet or hot methods slow down the process - at first, salting goes on for 3 days at room temperature, and then the meat needs to be salted for another 3 weeks on the shelf of the refrigerator or cellar.
In fact, there is nothing difficult in choosing a great lard that is perfect for our purposes. Firstly, it should not be sinewy, and secondly, it should be completely uniform in appearance. That is, when buying, you should see a solid mass that has a white-pink color. Fat may have one or two streaks of meat, the skin is also required. It also happens that the manufacturer often changes the diet of the pig, and thereby achieves that the fat has a large "striping". But this is not an indicator of quality at all. Such fat is much more suitable for smoking, but not for salting. When salting, such fat turns out to be too tough, but this, of course, is not for everybody.
Another one distinguishing feature good and high-quality fat - a sharply sharpened knife should easily enter it to the very skin. But if the knife “slows down” and enters in small jerks, then it’s better not to buy such fat - it has a lot of veins that will interfere with enjoying the perfect taste.
As for fat, it has the same excellent quality as red fish, which includes trout and salmon, salmon and sockeye salmon. That is, when salting, fat simply cannot be spoiled. That is, the fat will take in exactly as much salt as it can. It is also very good that this concept is fully consistent with the concept of "as much as you need." Maybe that's why salted lard is so popular - after all, it costs nothing to cook it.
Fat can be taken and salted in one piece, but still, if the layer of fat is more than five centimeters wide, then it is better to cut it, otherwise it will be extremely difficult to salt. As for the thickness of the reservoir, it should be about 5, maximum - 6 centimeters. If there is a lot of fat, then you can not cut it, but keep in mind that it will be salted for quite some time. Yes, and the storage method will be a little different - it will need to be kept in a cool place in a large amount of salt, and when necessary, cut off a piece and clean off all excess salt.
If you really like the smell of garlic combined with the taste of lard, then do not be lazy to clean a lot of small cloves and stuff them with lard quite generously. To do this, you need a narrow, but very sharp knife. You will need to make an incision, and put garlic in the resulting groove. Such lard turns out to be unusually tasty and fragrant, but it is stored much less than lard with salt and spices. You can increase the shelf life of fat only if you keep it in the freezer. I must say that this method does not differ in the quality and taste of fat.
The first day the fat should be only at room temperature. As for the second and subsequent days, after that the lard is transferred to a cool place, but in no case in the cold, otherwise there will be no salting, and the lard will simply freeze. The refrigerator is great for continuing the salting. After three or five days of salting, lard can already be eaten. It is perfectly preserved in the refrigerator if it is cleaned of salt and wrapped in paper or parchment, but this does not apply to lard with garlic.
In fact, almost every housewife has her own recipe for salting lard, and this is just one of them. In general, lard can also be salted in brine, the so-called wet way, and in a hot way - that is, the beginning of the fat must be lowered into hot water, and only after that stuffed with spices. Some salting of fat is even combined with its partial smoking. So you can find a recipe for salting lard, which you will surely like.
Experienced chefs recognize that spices for salting lard are very important, because they give the finished dish a unique taste and aroma. Here are some win-win options for seasoning mixes for pickling:
It will be useful for any culinary specialist to learn how lard is salted at home. Better choose for yourself step by step recipe or a recipe with a photo to accurately calculate the proportions of salt, spices and meat. It remains only to properly marinate or soak the semi-finished product, wait the allotted time and eat or smoke it for further use. Traditional salting options are the use of brine, garlic, hot marinade, or dry seasonings. The recipes below will tell you how to cook a delicious dish.
It is possible to dry-salt the lard, which lasts much faster than using brine or brine. The resulting product will have a richer taste, but before use it will have to be cleaned of salt lumps. It is better to freeze it for storage in parchment so that the salt crumbles during storage and continues to add salt to the meat.
Ingredients:
Cooking method: Grind the garlic, mix with pepper, seasonings, sugar and salt, grate the pieces of bacon with a mass. Put a layer of salt, pieces of lard on the bottom of the jar, close the lid for 3 days. Salt in the refrigerator.
How to cook salted lard at home, the following recipe will help you figure out. Brine involves the use of simple rock salt with traditional spices - black and allspice, bay leaf and garlic. For salting, it is better to take undercuts, which perfectly absorbs all the aromas of spices and seasonings. The resulting product will have a rich smell and delicate taste.
Ingredients:
Cooking method: Dissolve salt in water, boil, cool. Cut the bacon into pieces, make cuts, lay flat garlic cloves inside. Laurel leaves break, sprinkle on top. Put the bacon on the bottom of the container for brining, add peppercorns, pour brine. Put under oppression for a day at room temperature, then salt for 2 days in the refrigerator.
It will be useful for culinary specialists to learn how deliciously salt lard with a layer. This recipe will help you understand how to do it right, so that you get a tasty aromatic product, which is characterized by increased calorie content and usefulness due to the content of fatty acids. A serving size of 20-30 g daily will help maintain health, maintain cholesterol levels and give the body the right vitamins. homemade recipe suggests that cooking is easy.
Ingredients:
Cooking method: Cut the garlic into slices, arrange into cuts on the surface of the semi-finished product. Grate each piece with spices and salt, put on a layer of salt in the pan with the skin down. Sprinkle with spices, cover with a cloth towel. Salt in the room for 2 days, and another 1 day in the cold. 
It will take quite a bit of time to salt the lard with garlic in a jar, because hot brine will be used. After a long exposure, the finished salty product can be immediately stored in the freezer, in order to then take out the frozen pieces and cut them into thin slices. They melt in your mouth, have a rich taste and a specific pleasant aroma.
Ingredients:
Cooking method: Cut the bacon into long pieces, stuff with garlic cloves. Roll in a mixture of ground spices, put in jars. Put the jars in a large basin, pour water into it up to the shoulders of the jars. To prevent the banks from floating, press them down with a load. Boil over low heat for 1.5 hours. Cool, wrap the pieces with parchment, put in the freezer for storage.
If there is no time for cooking, then a quick salting of fat at home will help out. The prepared lightly salted product will not differ in saturation of taste, but it will still turn out to be appetizing and tasty, suitable for quick serving to guests or decorating borscht, any other soup. Iodized salt is not suitable for cooking, so it’s good to take ordinary rock salt.
Ingredients:
Cooking method: Cut a piece into long strips, rub with a mixture of spices, put in a plastic bag. Salt for 2 hours at room temperature, remove spices, rub with grated garlic. Refrigerate for half an hour. 
The recipe for salting bacon with garlic will help you learn how to cook a spicy fragrant dish. For him, you should not feel sorry for garlic heads and salt, because the product absorbs exactly the amount that is needed, and does not take too much. It is delicious to eat cooked bacon with hot pickle, have a snack for an afternoon snack or before a late dinner. Beneficial features keep even after freezing.
Ingredients:
Cooking method:
Cut the bacon into pieces, rub with a mixture of crushed garlic, ground pepper and salt. Sprinkle the bottom of an enameled or ceramic pot with salt, lay out the remaining spices, lay the bacon. Top with salt, close the lid, salt for 10 days on the shelf of the refrigerator. 
Spicy lovers will like the taste of lard with adjika. The process involves the use of ready-made store-bought adjika, which is better to take the most spicy, but you can coat the lard with homemade preparations with a burning taste, cooked on your own. In any case, you get a scalding dish that will literally “burn” in your mouth. Gourmets will appreciate it.
Ingredients:
Cooking method: Cut the bacon into cubes, stuff with garlic slices, coat with adjika, sprinkle with salt. Put on the bottom of the pan, sprinkle with ground bay leaf, the remaining garlic. Salt for 2 days in a warm room, wrap with foil, store in the freezer. 
Compound:
How to pickle lard in salt:
Cut a piece of bacon with meat into cubes no more than five centimeters wide. Make small cross cuts on each block. Mix red and black hot peppers in a separate bowl. In a separate container in which you will salt the lard, pour out the entire amount of salt indicated in the recipe.
Put the lard in this container and rub it thoroughly with salt on all sides, also coat the lard in the cuts. Sprinkle the top of the lard with a mixture of peppers. Peel the garlic and cut into thin slices. Put garlic cut into slices into cuts of fat.
Place the fat in the prepared plastic bag, pour all the rest of the salt here. Place the bag in the refrigerator for about 3 or 4 hours, during which time it should be completely salted. Get our bacon out of the refrigerator, for its further storage, peel off or slightly wash off excess salt from the lard, wrap it tightly in a cloth, place it in a bag and put it in the freezer for storage.
Cooking time: 2 days. Servings: 40 persons. Calorie content of the dish: 817 kcal. Purpose: for a snack. Cuisine: Russian. Difficulty of preparation: medium.
Salting lard for smoking suggests that a mixture of spices will be used. It is better to lay it in specially made slots over the entire surface so that the product is evenly saturated with aromas and acquires a pleasant smell and taste. The recipe allows you to reduce the cooking time to a day, but it is better to withstand the prescribed 2 days in order to then smoke the bacon in a cold way.
Ingredients:
Cooking method: Cut the bacon into pieces. Make cuts on the surface, place the crushed garlic inside. Grate the pieces with a mixture of spices, salt, put on the bottom of a glass pan on top of parchment or foil. Cover, salt for 2 days.
Experienced home cooks suggest salting lard in a hot way, which is distinguished by a moderately smoked salty taste and attractive aroma. It is delicious to eat just like that with bread, but you can also serve it with boiled potatoes in their skins, hearty thick soups, buckwheat porridge with meat. The appetizer is spicy with chili, and salting is carried out using onion peel. The recipe will teach you how to cook the perfect meat.
Ingredients:
Cooking method: Make a brine from the husks, filled with water and spices. Boil for 2 minutes, send the bacon cut into pieces there. After 10 minutes of cooking, cool, close the lid, keep on the shelf of the refrigerator for a day. Dry from the brine, rub each piece with spices mixed with crushed garlic, cover with cling film. Salt overnight in the refrigerator, and then 3 hours in the freezer. 
Compound:
How to salt lard in salt:
In salting fat, the most important thing is to get a good finished product. Salt for salting should be pinkish or white color, quickly pierce with a fork or the tip of a sharpened knife. And if suddenly the knife pierced the fat with difficulty, then it is not suitable for salting, because it is very hard and sinewy.
And now we salt the lard, the recipe of which is not at all complicated. Peel the garlic and cut into medium slices. Cut the selected piece of lard into layers no more than six centimeters thick. Make cuts in each piece of bacon and put garlic in them, previously cut into plates.
Separately, mix black pepper, ground with salt, if desired, you can add a little ground red pepper. Grate each piece of bacon in the prepared mixture on all sides. Put the salted lard in the prepared enamelware. If you still have peeled garlic, then to give a pleasant aroma to the lard, you need to cut it very finely or simply pass it through a press and evenly distribute it between the pieces of lard.
Cover the lard with a lid or put a flat plate on top. Put the fat under oppression, for this you can use glass jar or a bottle of water. Salt the fat at room temperature for the first day, and then you can put it in the cold. The lard will be fully cooked after three or four days of salting, place it in the refrigerator for storage.
Compound:
We wash the fresh fat, peel the skin with a sharp knife. Cut the lard into rectangular pieces and put in a colander. Boil water in a small saucepan and add pepper, salt and bay leaf to it. Continue to boil the brine for seven minutes and cool to room temperature.
Put the pieces of bacon into the prepared tray or a suitable clean pan, pour the prepared brine with chopped garlic and spices on top. Cover with a plate of small diameter on top, and then place oppression. It can be a jar of blanks or ordinary water, cover the entire structure with a towel.
Leave the pan with bacon for a day at room temperature. Remove the pieces of bacon from the brine, transfer to a clean three-liter jar and pour the remaining brine again. Cover the neck with a napkin or gauze and place in the refrigerator for three days so that it can be salted. Take out the jar, pull out the salted pieces of fat from it and dry it a little with a paper towel. If desired, grate each piece of lard with any spices to taste, put in food bags and place in the refrigerator for storage.
Compound:
How to salt lard:
Cut fresh lard into medium pieces of longitudinal size and sprinkle with salt on all sides. Transfer the bacon to a bag and leave to salt out for a day. Rinse the salted lard a little from excess salt on the second day, blot with paper towels or napkins.
Peel the garlic from the husk and grind thoroughly in a mortar. Pour into a separate plate all the necessary spices (allspice, turmeric, nutmeg powder, red or black pepper, coriander). Wipe each piece of bacon in chopped garlic and roll on all sides in prepared spices.
Put the mixture of dry herbs in a separate plate. Roll the pieces of bacon again in garlic, and then roll in dried herbs. Roll a couple of pieces of bacon in ground paprika. Wrap pieces of bacon with spices in cling film, place in the refrigerator for a day so that it can soak in dry herbs and spices. Salo can be eaten the next day.
Compound:
How to salt lard in adjika:
Rinse the fat a little, scrape off the blood and dirt from the skin. Cut the fat into squares no larger than five centimeters in size and roll on all sides in salt. And now we salt the lard at home, take a deep enameled pan or bowl, and put a layer of salt on the bottom. Put the cut lard skin side down on top.
Salt liberally on top of the fat and evenly distribute the pre-peeled and finely chopped garlic. Grate the bay leaf with your hands and lay it between the pieces of lard. Cover the container with a lid and leave at room temperature for about three or four hours.
The liquid that stands out during salting the fat does not need to be drained. After a few hours, wash off excess salt and garlic from the fat and remove the chopped bay leaves. Excess moisture blot on pieces of fat with napkins or paper towels. Grate slices of lard with dry adjika and a mixture of peppers. Wrap each piece in prepared food foil and refrigerate. For more long-term storage place in the freezer.
The recipe in Ukrainian suggests that lard in cold brine will be cooked from a week to a month. The resulting product is stored for up to six months in the freezer, from where it is taken out as needed and cut into thin strips. It is most delicious to eat it with rye bread and borscht, cabbage soup with garlic donuts. The usefulness of the meat product is invaluable - it warms and saturates the body in winter.
Ingredients:
lard - 2 kg; water - 1 l; bay leaf - 4 pcs.; salt - a glass; garlic - head; black pepper - 5 peas.
Cooking method: Prepare the brine: pour water into a saucepan, add salt, boil, cool. Cut the bacon into small pieces, grate with chopped garlic. Place the pieces in a jar or other dish without tamping, shift with bay leaf and black peppercorns. Cover with a lid, marinate for 3 days in a room. Salt, keep in the refrigerator. After a week, when the meat is salted, put in storage in the freezer for the winter. 
It is no secret that salted and fresh lard have enormous differences not only in taste, but also in price, which is several times higher than the cost of a package of salt. But it is salt that acts in this case as a key ingredient, spices only complement the overall culinary picture, and you can easily find them in almost any kitchen.
In a word, we suggest you save and salt fat on your own at home, especially since it is not at all difficult.
Both the quality of salted lard and, in fact, its very taste, directly depend on the product used for its preparation. It is not recommended to choose excessively thick or, conversely, too thin pieces of bacon. But the presence of a meat layer is welcome!
There are the following methods of salting fat:
Least of all time will be taken by cooking bacon, which can be tasted just an hour later (often it is allowed to cool completely without removing it from the broth). Other salting methods will require more significant periods of time (an average of four to five days).
The finished product should be stored in sealed packaging on the shelf of the freezer or refrigerator so that it does not lose its original taste and magical aroma.
If you have a piece of lard in the refrigerator and you want to pickle it quickly, then you will like this recipe, as it is easy.
Salting lard in a jar is as easy as shelling pears: it is important to choose the right spices and salt, pick up a solid piece of lard (you can even without meat) and leave it for a day. After this time, it will be possible to make sandwiches with lard, add it to various dishes (for example, baked potatoes) and enjoy the taste.
As you already understood, the whole process of salting lard with meat will take you no more than a day. Do not forget that lard is a very high-calorie product (800 kcal per 100 grams), so it is not suitable for people who are losing weight. But at the same time, for men who want to replenish their strength, a sandwich with lard will be relevant.
The main plus is that it is impossible to oversalt the fat. It will absorb exactly as much salt as required, so if you are still in doubt, be sure to try salting it.
Ingredients
Recipe
Take a piece of lard with meat. First, you can pickle a small piece for a sample and, if you like it, then make another portion.
Cut the salo into thin slices. You can also cut it into strips, then you will have to peel off the salt longer. Therefore, the layers are quite suitable for salting, and after you remove the excess salt, cut it as you like.
Pour salt into the jar.
Add bay leaf.
Sprinkle black peppercorns.
Put in the oregano.
Put the fat that you cut into the jar.
Stir well the lard in a jar, closing the lid. Put in the refrigerator for a day.
Before serving, remove all the salt from the fat. Great for sandwiches, cracklings and baked potatoes.
This method is one of the simplest and does not require special skills or time. Before use, you only need to scrape off the layer of salt with a blade (you can also rinse it properly and then dry it).
Components:
You can also use any seasonings and spice mixtures.
How to cook
The first step is to prepare the lard: peel the skin, rinse with running water, wipe dry thoroughly and cut into equal pieces, so that in the future it would be more convenient to remove the product from the freezer in one-time portions.
We make a mixture of pepper, salt and other spices chosen for salting, and roll a piece of lard in it from all sides, not excluding the skin.
At the bottom of the container in which salting will be carried out, we pour a layer of salt about five millimeters thick and put pre-cut pieces of fat on it so that there are small gaps between them. Sprinkle the whole thing with salt and add two or three bay leaves.
After that, lay out the next layer of fat and pour the remaining salt on top, after which we cover and send it to heat for the next twenty-four hours and another five days in the refrigerator.
The finished product is best stored in some cool place, you can also pack it tightly and send it to the freezer, increasing its shelf life several times.
This fast and enough in a simple way used by many housewives. For the preparation of brine, it is best to choose sea salt, but ordinary coarsely ground table salt is also suitable.
Components:
How to cook
Pre-washed and thoroughly wiped fat is cut into pieces of arbitrary thickness, then we clean and cut the garlic (each clove into four parts).
We make cuts in the fat of medium depth and put garlic in them, then mix a large amount of salt with black pepper, rub the pieces and add salt on top, then put the stuffed pieces in a bag, which, in turn, put in a saucepan, bowl or any other capacity. For one day we send to a warm place, and then for five days in the refrigerator.
For cooking, the following components will be needed:
Clean the skin from existing impurities, rinse the lard thoroughly and cut it into pieces of arbitrary thickness and shape, and then place it in a deep container, sprinkle with black pepper and add finely chopped garlic and bay leaf.
Dissolve the salt in cold water and pour it over the fat, then leave it under oppression for three days (the brine should completely cover the contents).
After the specified period, remove the product, wipe it with a towel, sprinkle with pepper and roll in as finely chopped garlic as possible.
To keep the prepared lard, and with it all its taste qualities, preserved as long as possible, use the following method:
First of all, try to purchase the product along with the skin, while the thickness of the piece should reach an average of three centimeters. At the same time, the consistency of fat should be as homogeneous, dense and elastic as possible (you can verify this by piercing a piece with a knife right on the counter).
For salting, it is the fat of a pig, and not a boar, that is much more suitable.
In places of incisions, a quality product will have either a pink or slightly whitish tint, in no case should you buy yellow fat!
As you can see, the salting process does not require any special skills or serious efforts. At the same time, there is no need to use exactly those components that are indicated in the recipes, it is quite possible to replace them with others that are more appropriate to your taste.
