💅🏻 🚤 😙 The best recipe for salting at home 🚑 😄 💳

Speaking the word "fat", it immediately blows with a warm, cozy friendly feast, and the production of saliva doubles, as many people know this product tastes good. Soft, spicy, melting in your mouth is just a dream, not an appetizer. And how much good ...

But not every housewife can salt the lard so that it is not tough, too salty or fresh. Therefore, we present the best recipes for salting at home.

Choosing the right salting for salting

The choice of a good piece is the main guarantee of a delicious fat. After all, lard from different parts of the animal’s body differs in rigidity and usefulness, therefore, not every piece is suitable for salting.

Tenderloin, from which part of the pork carcass should you choose:

Back. The product here is soft, uniform, without meat layers. Fat from the shoulder blade is stiff, narrowed at the edges. The loin is ideal for salting, as it simply melts in your mouth.
Lard from the sides is a fat strip with a thin meat layer on top. Suitable for any kind of salting.
Chekovina with meat layers and a wide skin. Suitable for wet type marinade.
Fat from the neck is stiff and thick. For salting, it is better not to use.
The lumbar part is characterized by softness, tenderness, porosity. When bitten off, it can drag. You can fill in any way.
Peritoneum. Lard with a thick layer of meat of dark red color. Suitable for salting and smoking.
Trimming - fat of the third grade, removed from any part of the carcass. Salted in all ways.

So, the most delicious salted salting recipe begins with the selection of the main product.

It is better to take lard, as it is soft and tender.
The bacon should be with the skin.
The optimum fat thickness for salting is from 4 to 6 cm.
The freshness of this product is determined by piercing with a knife. If the knife feels resistance, then the bacon is fresh.
The color of the fat should be white or pale pink. If the yellow tint is clearly visible, then this indicates a stale product or improper storage.
The skin color should be light orange without bristles. It should cut well. If the skin is easily separated from the fat, the product is fresh.
There should be no odor.

How to make fat get greasy faster?

Cooking time, even according to the best recipe for salting at home, can be reduced. And to speed up the process, you should adhere to the following tips:

No need to save on salt, the more the better. Fat absorbs as much as needed.
Before salting, it should be placed in water for 8-10 hours, this will speed up the process, and also make the product soft and tender.
Take only coarse salt, it is better to remove excess fluid.
If salted lard is a whole piece, then to speed up the process, it is necessary to make several transverse incisions;
When salting with pieces, they should be small, so the product will be ready faster.

Salo in Ukrainian

The best recipe for salting salmon is a recipe in Ukrainian. For cooking you will need:

cold boiled water - 1.5 liters;
fat - 2.5 kg;
garlic cloves - 8 pcs.;
black peas - 6 pcs.;
leaf parsley - 9 pcs.;
allspice - 4 teaspoons;
coarse salt - 100 g.

Salting stages:

Rinse a piece of bacon thoroughly, removing all excess.
Scrape the skin with a knife.
Fat is cut into large long strips.
Garlic cloves finely chopped. Moreover, it is cut, but not passed through the press.
In a separate container mix peas, garlic and lavrushka, previously crushed.
Salt is poured into a deep bowl, poured with water, dissolved.
Ground pepper is added to the water.
In the water lay fat, cover with a plate. Having collected a three-liter jar of water, put it on a plate, creating oppression.
Clean lard for three days in the refrigerator or any other place.
Three days later, the lard is removed from the saline solution, wiped with a paper towel.
Rub the entire surface of the product with chopped garlic and spices prepared in advance.
Wrap the lard in a bag or cling film and put it in the freezer. They also store it there.

Simple, fast, tasty: recipe

One of the best homemade salting recipes is a quick way that does not take much time. Only 1.5 hours and on the table a delicious salty salt.

For salting you will need:

fresh lard - 1 kg;
rock salt - 400 grams;
head of garlic;
ground pepper - a teaspoon;

How to quickly salt the lard:

First they wash it, scraping off the adhering dirt from the fat.
The head of garlic is divided into slices, which are peeled and cut into thin slices.
A whole piece of fat is cut into several slices, each of which is pierced in several places.
In places of puncture, a layer of garlic is inserted, and each slice is generously rubbed with salt and ground pepper.
Put the slices in a jar, fill with the remnants of salt and pepper.
The jar is put in a deep pan, filled with water and put on a stove to boil. After boiling water, fat is sterilized for 45 minutes.
As soon as the lard is cooked, it must be eaten for several days, otherwise it will just go bad.

Belarusian bacon

Salo in Ukrainian is a classic. What about the Belarusian version of salting? Here is a recipe for good salted pork lard. You will need:

a kilogram of fat;
head of garlic (if small, then 2);
sugar - 1 tsp;
Lavrushka - 3 leaves;
caraway seeds - 1 tsp;
table salt - 2-3 tbsp. l

Salting in Belarusian style consists of several stages:

Lard is washed, removing all impurities. The skin is scraped for the same purpose. Dried. Cut into several pieces.
Garlic cloves are divided into 2 parts. One is cut into thin slices, the other is passed through a garlic press.
Garlic gruel is mixed with salt, caraway seeds, sugar. Pieces of prepared bacon are generously rubbed with this mixture.
Bay leaves are broken and mixed with garlic slices. This mixture is sprinkled with lard.
The prepared product is placed in a jar, covered.
Clean in a dark cool place, but not in the refrigerator, for a week.
Check salting daily, swapping pieces.
After a week, lard is also removed in the refrigerator for 7 days. Moreover, every two days, the pieces must be turned over.
After this, the product is wrapped in a bag, frozen.
Shake off salt before serving.

Dry salted with garlic and pepper

Fans of spicy foods should take note of this best recipe for salting. And its storage will last a long time, although with a delicious taste it will not stale for a long time.

For cooking you will need:

pork fat - 1.5 kg;
table salt - 100 grams;
ground black pepper - a teaspoon;
head of garlic.

The salting is as follows:

Using a knife, a piece of fat is scraped off contaminants, if any. Rinse it well under running water.
A uniform dry mixture is made from salt and pepper.
A whole piece of fat is cut into pieces. The optimal sizes are 6 cm in width and 7–8 in length.
Each piece is rubbed abundantly with a dry mixture.
Finely chop the garlic.
Add lard to a clean jar or container, sprinkle it with garlic and salt and pepper.
Remove salted containers in the refrigerator. In a week the product will be completely ready for use.

In the brine "Tuzluk"

This is one of the best recipes for salting salted brine. To do this, you will need:

fat - 15.2 kg;
7 bay leaves;
head of garlic;
salt - 200 grams;
pepper peas.

Simple ingredients make an incredibly tasty snack:

Fat is washed and cleaned and set aside.
It is necessary to cook "Tuzluk. To do this, pour salt into a pan, fill it with 5 cups of cold water. Put on a stove to heat. Stir to let the salt dissolve completely. As soon as the solution boils, it needs to be cooled.
Now the lard is washed and cut into pieces. Sizes can vary in different ways: the smaller the pieces, the faster they will become salted. And the larger - the longer it takes time for salting, but lard will turn out softer.
The garlic is peeled, and each slice is cut into thin slices, and then into small cubes.
Rub each piece of bacon with garlic.
Stack the pieces in a deep container. Sprinkle with pepper in a pot and crumbled bay leaves. Pour with saline solution, which has already cooled down.
Cover the lard with a plate or wooden board. Above put oppression in the form of a three-liter jar of water.
Cleaned for salting, which will last 5-7 days. The process should take place in a cold and dark place, but not in the refrigerator.
After salting, the finished fat is stored in the freezer, wrapped in a bag.

Simple salted salted pork fat

There are many recipes for salting salted brine. The best are simple and requiring a minimum of time. But there is also a quick way to dry salting, for the preparation of which you only need salt and lard.

Fat - 15 kg.
Salt is a kilogram.

Cooking:

The skin is cut off from the fat, washed, dried.
A wooden box is taken, the bottom is lined with parchment paper so that its edges hang from the box.
The bottom, covered with paper, sprinkled with salt.
On it lay lard, pre-sprinkled with salt.
The edges of the paper wrap bacon. The box is not covered so that the fat “breathe”. The exposure time is 2 weeks.

Transcarpathian cold way

For cooking:

fat - 500 grams;
water - 2 glasses;
ground black pepper;
a tablespoon of sugar;
two heads of garlic;
2 tablespoons of vinegar;
4 things. onions;
a tablespoon of salt;
2 carrots;
peppercorns and cloves to taste.

Stages of preparation:

Finely chop the carrots, do not grate.
Carrots, salt, sugar and ground pepper are poured into the water.
Put water on the stove and boil.
As soon as the liquid boils, add vinegar to it and remove from the stove.
Cool the brine.
Fat is washed, dried, cut into thin slices. They put it in a jar or other deep container in which the lard will be salted.
Onions are cut into rings.
Garlic is sliced.
Bitter vegetables spread on lard and mix.
The bacon is poured with cooled brine. In an hour it will be ready.

Hot way

Lard, cooked in a hot salting method, is elastic and elastic, but at the same time its consistency remains soft. The process will take 3-4 days, not more.

For salting hot fats useful:

a piece of fat weighing 500 grams;
water - 1.2 liters;
rock salt - 2 tbsp. l .;
lavrushka, coriander, thyme, peppercorns, garlic;
seasoning mixture (you can purchase a special “Mix for salting fat”, or just mix pepper and garlic).

Cooking:

Boil the water and then cool.
Peel the garlic, squeeze a little with a spoon to let the juice go, and then spread it into the water.
Cereal spices are also crushed with a spoon and sent to the water.
Spread the salt and mix the brine until it dissolves.
Ready brine is poured into a jar.
Salo is cut into pieces so that they easily fit in a jar. Each piece should be completely immersed in brine.
Close the can, put it in the refrigerator or other cool place for 3-4 days.
After these days, the lard will be ready. He is taken out of the can, the brine is drained. The product is dried, wrapped in a bag and stored in a freezer.

Smoked

For such salting, it is better to take lard with a layer of meat. It will turn out tasty and beautiful.