You can, of course, buy salted lard in a store or in the market. But where is the guarantee that this product will be fresh, and its taste will meet your gastronomic preferences? In Ukraine, on the market, you can try lard from different manufacturers and make a good choice. They will also share home-made recipes for this product with you. Immediately put in the course of affairs: in Ukraine there is fat and sponder. The first is a solid piece of pork fat. Greaves are drowned from it or thinly cut into rye bread, and they also make zavivantsy - a meat dish. Sponder can be described as follows: puff fat. This is when fat is interspersed with layers of meat. It is also called bacon, brisket, and undermint. Sponder is also salted and smoked. But this is an independent snack. Bacon is good with scrambled eggs and bigos. Hot salt can be salted at home. And many housewives cook it themselves. How? Read about it in our article.
Benefit
Compared to meat, lard is a more affordable product. And no less useful. Fat (if consumed in moderation) does not contribute to the development of body fat and weight gain. But the benefits of it are undeniable. It contains arachidonic acid, which supports the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates the metabolism in the body. Contrary to popular belief about cholesterol, lard cleanses blood vessels. This is a unique product. Salting pork lard in a hot way makes it possible to obtain an ingredient that will add juiciness to meat dishes, in the form of cracklings will make nourishing vareniki nourishing, and with vegetables the dish will be very tender. But many people love this product and just like that. Cut off a thin, translucent slice of fat with a sharp knife and put it on Borodino bread. Green onions and a stack of vodka ... What else is needed for a sincere meal?
Ways of salting. Few secrets
To prepare goodies, you must first select a raw product. Young and good fat should be snow-white, with a pink tint of color. A knife easily enters into it, like butter. The fat should be sufficiently elastic - when pressed, the trace remains for some time. Mistresses check the quality of the product by smell. Good fat has a pleasant, slightly sweet aroma. Quality sponder is determined by the layers of meat. There should not be any traces of bristles on the skin. There are three main ways to salting fat. The first is dry. A piece of fat is simply covered with salt and spices and so left under oppression. The second method is wet, without heat treatment. Salting salted in brine at home is a long and laborious process. In addition, neither the first nor the second methods are suitable for the spindle. It becomes very hard. And finally, the third way is hot. About him and will be discussed below.
Onion husk sponder
About a kilogram of undercut (bacon) is cut into four equal parts, together with the skin. Boil a liter of water in a wide pan. Pour a glass of salt and stir until crystals are completely dissolved. We need a husk with five kilograms of onions. Put half of it in the pan. Place four pieces of bacon on top. Between them is also a layer of husk. Onion should be on top. Add a little water. Take the top husk. Bring to a boil and boil for ten to fifteen minutes. After removing the pan from the fire, wrap it in a blanket and leave it at room temperature for twelve hours. We will clean the sponder from the husk. Peel the head of garlic. Cut the cloves coarsely. We stuff the pieces of sponder with garlic and rub black pepper. In principle, the salting of fat in a hot way in onion husks is completed. It remains to make the final touch. Expand the cling film. With each piece of sponder we put next to each bay leaf and two cloves with allspice peas. Wrap up and leave for a day in the refrigerator.
Fragrant Fat
Salt prolongs the food shelf life of the product. But its gastronomic qualities are largely dependent on spices. Hot salt can be salted without seasoning. But then it is used exclusively for cracklings. And if we want to get tasty and fragrant fat, we will prepare a mixture of spices. It should include ground red pepper (hot and coarsely ground), turmeric, dried dill, three to four cloves, a bay leaf (grind in the palms as small as possible), cinnamon and nutmeg. All seasonings can be put on the eye, a pinch. Optionally add other favorite spices - suneli hops, coriander, white pepper. Cut a kilogram of fat into large pieces. Put them in a pan and fill them with water. After boiling, boil for three minutes and add four and a half tablespoons of salt. Leave it for half a day. Peel the pieces with a towel and rub them with garlic. Wrap in cling film and put in the freezer for a day.
The fastest way to salting fat hot
Sometimes so unbearable to try the product! Or friends came to visit you. And what could be better with vodka, if not a thin, slightly pink slice of bacon, placed on the edge of rye bread. And if a piece of fresh pork fat was littered in the refrigerator, then in half an hour you can start a feast. We will prepare a clean jar with a lid, put a kettle on the fire. While the water begins to boil, cut into thin slices two hundred grams of fat. In a separate bowl, mix three large tablespoons of salt, one tea - peppercorns, four finely chopped cloves of garlic, two broken bay leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Put the lard in a jar, alternating it with a mixture of salt and spices. And fill it with boiling water. The water level should be one centimeter above the fat. We seal the jar with a plastic lid. When the liquid cools down, salting in the brine at home is complete. But the product will be tastier if you hold it for at least another ten minutes in the freezer.
In a slow cooker
It is possible to salt lard in the hot way with the help of kitchen devices. For example, the above method with onion peel is also suitable for cooking in a slow cooker. We cut a kilogram of the brisket so that the fat fits in the bowl. We wash two handfuls of husks from onions. Half put on the bottom of the multicooker. On onion clothes we place pieces of bacon and five bay leaves pounded in the palms. We fall asleep on top of the remaining husk. Boil a liter of water in a saucepan. Dissolve in it two hundred grams of salt and two tablespoons of sugar. Pour lard with onion husk with boiling water. Cover and set the mode "Extinguishing" for one hour. After the end of the program, let the bacon marinate in brine overnight. After that, we get the pieces of the sponder, rub it with the garlic and spices passed through the press. Wrap in cling film and put in the refrigerator.
With mustard and onion peel
First we make a mixture of spices. It consists of salt (5 tbsp. L.), Dijon grain mustard and black ground pepper (two tablespoons each), four garlic cloves extruded through a press, three cloves. We boil two liters of water. Pour a mixture of spices there, leaving a certain amount for rubbing subsequently. My kilo of fat, cut into bars. In boiling water, add two hundred grams of onion peel and seven bay leaves. Put the bacon. Cook it over low heat for two hours. Hot salting is also beneficial because its shelf life is increased, because all microbes die from such a long heat treatment. Then we take out the bars from the brine, dry and rub with the remaining spices. We pack each piece in foil or cling film. We put for a day in the freezer.
Hot salting in adjika
From five kilograms of the product you should first cut the skin. Dip the fat in boiling water and boil for about fifteen minutes, until a foam appears. In a bowl, prepare a mixture of 500 gr. coarse sea salt and 50 gr. ground black pepper. Cut fat into large pieces. Rub them abundantly with spices. Do not be afraid to salt or make the dish too spicy. Salo picks up as much salt and pepper as needed. Coarsely chop four to five cloves of garlic. Fill them with fat bars. In a bowl, mix four tablespoons of mustard with grains and two - adjika. Coat pieces of bacon with this mass. Put the bars in containers very tightly. Between them, you can add cranberries or cranberries. Securely pack the lids and put in the refrigerator for five days. This hot salted salmon recipe is not suitable for bacon.
Fragrant Appetizer with Garlic
This recipe suggests chopping the product into small pieces. Put them in a pan and fill it with filtered water at room temperature. The liquid should cover the fat for two centimeters. Bring the water in a saucepan to a boil, and then cook on another low heat for about five minutes. Remove the dishes from the stove. Add five tablespoons with a slide of salt. Stir well until completely dissolved. We leave it like this for twelve hours. Thus, cooked lard in brine (hot) will make it soft and suitable for any teeth. After half a day, we take out the pieces, dry them with kitchen napkins. Grind five garlic cloves and grind with a mixture of spices. You can use the already prepared seasoning composition “For salting fat”, but nothing prevents us from preparing it ourselves. The main thing is that the mixture contains coriander, bay leaf, black and red pepper. Seasonings will become slightly wet from rubbing with garlic. This mixture should be coated with every bite. After that, we put the fat in a tightly closed container or wrap it in foil or cling film. After three hours in the refrigerator, the snack is ready.
Oven sponder
So far, we have looked at how to make lard in brine in a hot way. But the culinary fantasy of the people does not end there. Bacon, that is, bacon, in which there is a layer of meat, will be very tasty if you bake it a little. To do this, cut a kilogram bar into slices 1-2 cm thick, but not completely, but only to the skin. We got something like a book with pages. Peel and finely chop four garlic cloves. Combine one hundred grams of salt with your favorite spices. Generously rub the "pages" with this mixture. We wrap the bar in foil - tightly so that the fat does not leak. We put an aluminum envelope on a baking sheet and send it to the oven. With a quarter of an hour we bake the sponder at 170-180 degrees. Then we cut the foil, expand the edges and let it brown for another five to ten minutes.
Another express method
Hot salting in the bag in a hot way allows you to get a tasty snack just a day after cooking. To do this, we need a dense, air-tight plastic bag. We cut the fat into small cubes. We rub each with spices (ground black pepper and chopped bay leaf necessarily). Boil a liter of water. Let's dissolve a glass of salt in it. Stir until completely dissolved. You can add a little clove. Pour hot, but not boiling brine into the bag. Bandage with an elastic band and leave to cool. When the liquid reaches room temperature, remove the bag in the refrigerator.