Salo is a product that is not only loved by many, it is also very useful. Many people adore it for its original taste. They appear especially interesting if the lard is eaten in salt form. You can cook it this way at home - it will take a small amount of time, but at the output you can get a unique product that will appeal to all households and, of course, invited guests.
How to salt delicious bacon to melt in your mouth? How to choose this product and which salting method is best to choose? About all this further.
How to choose the perfect fat
As a rule, for salting, fat is bought at market stalls. Which piece should I choose?
First of all, at the time of its acquisition, you should pay attention to the color of fat. Ideal are pieces that have a soft pink tint or pure white. This means that this product is fresh, obtained from a young pig. When finished, it will be very tender and just melt in your mouth. The yellow color of the piece indicates the rigidity of the fat, which is not very suitable for salting - such a product must be sent to the soup.
Another point to which you should pay attention is the presence of bristles on the skin. Ideally, it should not be, since it is much tastier to eat this product if it is eaten with skin. If you can cut it, then do it directly in the market. In this case, you should pay attention to how easy the knife cuts through the skin: if it is easy, it means that the lard is fresh and ideal for pickling.
Another point that you should definitely pay attention to when choosing bacon is the aroma of a fresh bite. Ideally, it should be pleasant and barely perceptible - this also indicates the freshness and quality of the product.
And in the end, you need to pay attention to the thickness of the piece. In the event that it is more than 6 cm, it is best to refrain from such a purchase. The best option is pieces whose width is 4-5 cm. Thinner than the specified parameter is also not worth taking - they will not have the necessary rich taste.
Dry salting
How to deliciously salt the lard in a dry way, that is, just rubbing it? You can use a minimal set of spices, which consists of black pepper and salt.
How to salt the lard in a dry way? To do this, take the selected piece and clean it of contaminants, if any (it is undesirable to wash the product). For 1.5 kg of lard, you should create a mixture of 5 g of black pepper and 100 g of coarse salt (taking fine is not recommended). In the resulting mixture, you must roll the selected piece of fat, which can previously be cut into 2-3 equal parts. After that, the pieces should be neatly but tightly packed in a container.
In a separate bowl, chop 4-5 cloves of garlic and sprinkle lard with them. After all stages of preparation are completed, the lard can be covered and put on the lowest shelf in the refrigerator for 5-7 days, after which it will be ready.
Salting in the bank
Using this option of how to salt lard, you can get a ready-made tasty and fragrant product in literally 3-4 days, as the reviews indicate.
For its preparation, it is necessary to pour a liter of water into the pan, add 6 tablespoons of salt to it and, after thorough mixing, put on fire. Until the salt is completely dissolved in the liquid, stirring should be continued.
In a separate dry dish you should combine a certain set of spices, which must include a small amount of allspice (you can take ground), 3 bay leaves, as well as a pinch of different spices to taste (anise, coriander, cumin and cardamom). After that, they should be slightly crushed with a spoon and sent to a pot of salt water when it boils. After this, the brine must be removed immediately from the stove.
When the liquid cools down in the pan, send five cloves of garlic into it, cut in half and slightly crushed, mix everything and pour the lard, previously laid in a jar, with this mixture.
For all those who follow this technology of how to salt lard, chefs recommend stacking the pieces denser - so they will be tasted much tastier and more juicy. You can also independently adjust the level of salting of the product: the longer it will stand in the refrigerator when closed, the saltier it will become.
In onion peel brine
How to quickly salt the fat at home so that it turns out juicy, tasty and fragrant? This can be done according to the recipe presented here, since it will be ready literally in a day.
To prepare it according to this recipe, you need to take 1.5 kilograms of fat, which should be with a layer - so, if you trust the reviews of the hostesses, in the finished form it will be much tastier.
Separately, stock up onion peel, which will need about 50 g - it must be laid on the bottom of a 3-5-liter pan and put on it lard, cut into large pieces. It is advisable to wash the husk before laying. On top of all, you need to evenly pour out 100 g of salt (preferably coarse), several peas of black allspice, as well as five cloves of garlic and three chopped bay leaves. In order for the finished product to be very fragrant, garlic should be slightly crushed with a fork or spoon before placing it in a pan. All contents should be poured with 1.5 liters of cold purified water and put on a stove to heat. After the water boils, it is necessary to let it boil for 10 minutes and immediately reduce the heat to a minimum, let it stand for another 10 minutes and remove from heat. In this form, the contents of the pan should be allowed to brew in a cool place for one day, under the lid - after this time the snack will be ready.
Hot Salting with Garlic
Surely every housewife - a lover of this product more than once thought about how to salt lard with garlic at home. To prepare snacks in this way, you need to prepare a pan in which you need to pour 1200 ml of water, let it boil and cool to medium temperature. As soon as this happens, a crushed mixture of spices should be sent to the liquid, consisting of three tablespoons of salt with a slide (small), several peas of black allspice and a pack of a seasoning mixture specially bought in the store for salting the lard. After that, the entire contents of the pan must be thoroughly mixed until the salt granules dissolve. When this happens, 500 g of fat, previously laid in a jar, should be poured with brine.
To salting the fat in this way, pieces of the product must first be cut into strips with a length of not more than 12-15 cm. Infuse until ready for 3-4 days.
Smoked salting
In the event that a subsequent smoking of salted fat is planned at home, you can use this method of preparation. How to salt fat quickly, tasty and so that it melts in your mouth?
To begin with, you should take a piece of the product (it is desirable that about 2-3 days have passed since the slaughter of the animal) and cut it into large squares. Each of them should be generously greased with coarse salt. After that, each piece should be sent to one large pan, in which the process of salting will take place. At this point, you need to pay attention to the fact that the pieces should be placed with the skin down. After the product is placed in a container, all the gaps that have formed between the pieces should also be sprinkled with salt. In this form, the fat must be placed under the lid and put in a cold place for several days.
Spiced ambassador
How to pickle lard to melt in your mouth and be very fragrant? The answer to this question allows you to get feedback: the housewives say that in the process of cooking you need to use only the right spices.
To prepare a spicy snack, you should pre-cook a brine consisting of 1.5 liters of purified water, several peas of pepper, a glass of salt, 5-6 cloves of garlic (previously chopped), as well as a pair of bay leaves. After it cools and infuses, pieces of bacon cut into large slices should be placed in the liquid. With such contents, the pan should be put in a cold place, covered with a lid.
After three days, the contents of the pan should be put on the stove and brought to a boil, then simmer over low heat for half an hour. After the brine has cooled, the pieces should be removed and dried with paper towels. Then they should be rubbed with a mixture made of four crushed cloves of garlic, a pinch of black and the same amount of red pepper. The product must be placed in a plastic bag and sent to the refrigerator.
Salt in brine
How to salt salted at home fans of spicy foods? For this, you can use brine - a special solution that is prepared from 1.7 cups of salt and the same amount of water. It must be put on fire, brought to a boil, then turn off the stove and cool the liquid to 20 degrees.
In the meantime, pre-prepared pieces of fat should be put in a liter jar, which can be cut into smaller pieces (100-150 g each). Between the slices, evenly lay the following spices: 3 bay leaves, five peas of black pepper, and also three crushed cloves of garlic. All the ingredients must be poured with brine and, having covered with a lid, leave to marinate in a cold place.
Quick way
How to quickly salt the lard? To do this, you can use the method that is presented here.
For 1 kg of lard, you need to prepare a mixture of spices, which should consist of 100 g of salt, 10 g of a mixture of peppers (sold in bags), a couple of garlic cloves (previously crushed), as well as 5 g of turmeric. After that, the selected piece of the product must be cut into medium thickness strips and wipe with seasonings each of them. In this form, the strips must be laid out on a board and left at room temperature for a couple of hours. After the allotted time, the spices must be carefully removed with a knife and send the lard in the refrigerator - after 30-40 minutes it will be ready.
In adjika
Perhaps many housewives will be surprised now, but you can quickly and tasty pickle lard in adjika. To do this, prepare a kilogram of fat with a slit, cut it into slices and carefully coat each piece with a mixture of a glass of adjika and 100 g of salt. After this, the product must be laid out on the bottom of the pan and sprinkled with a mixture of three crushed sheets of laurel and the same number of garlic cloves, chopped in the same way. In this form, fat should be stored for a couple of days at room temperature, after which the pieces must be wrapped in plastic and put in a cold place.
Salo from the package
How to salt the fat at home in such a way that it is very fragrant and tasty? You can use the method of cooking it in a bag.
To do this, you need to take a couple of kilograms of the product, cut it into medium-sized bars and generously coat with a prepared mixture of spices. Its composition should include such ingredients: 2/3 cup salt, 6 crushed cloves of garlic, as well as one pinch of red and black pepper. The future snack should be tightly wrapped in polyethylene and put in the refrigerator - in five days the lard will be ready.
How to salt homemade lard with garlic according to this recipe so that it is ready in three days? The secret is simple: before rubbing the pieces with spices, it is recommended to make small transverse cuts - you can insert garlic into them.
With greens
Another option for how to deliciously pickle lard. To do this, take a fresh product, cut it into medium-thick pieces and cut the skin. Thin slices of garlic should be abundantly stuffed with each of them.
How to salt lard in a jar according to such a recipe so that it turns out spicy and very fragrant? The secret to a good snack is a well-composed set of spices. In order for it to turn out successful, you should use a store kit, compiled specifically for salting. Salt should be added to it, as well as finely chopped dill and parsley. After thorough mixing, the resulting mass must be rubbed abundantly in each piece, put the lard in a jar, strewn all together with a couple of tablespoons of coarse salt. After this, the container must be tightly screwed and shaken thoroughly so that all seasonings are evenly distributed. The jar should be placed in the refrigerator - after 5 days the snack will be completely ready.
The most suitable spices
Of course, any housewife has the right to experiment, choosing her own, proprietary methods of how to salt lard. In order for such experiments to be successful, it is recommended to familiarize yourself with the list of spices that are ideal for such a purpose.
Of course, for the preparation of salty snacks, you can take packages of spices, which are sold in stores ready-made. However, if it was still decided to cook the spiced mass on your own, then it is necessary to use dried bay leaves, garlic and black pepper in it - these ingredients are needed for flavor. In addition, lard goes well with caraway seeds, thyme, paprika, coriander, chili, ginger and in some cases with dry dill and suneli.