Salted hot salting is an excellent appetizer, without which it is impossible to imagine a traditional Russian feast. And today we want to offer you some simple options for cooking homemade delicacy.
Hot salted fat. Recipe
Tasty flavored lard can be used to make delicious sandwiches, soups and main dishes. Use our recipe and delight loved ones with your favorite snack.
Ingredients:
- lard - one kilogram;
- salt - five tablespoons;
- garlic - three cloves;
- seasoning for salting - one package.
How to cook
If you do not have ready-made spices at hand, then use black and red pepper, coriander, bay leaf. So, prepare the hot salted lard. Snack recipe we will describe in detail below.
Cut the prepared fat into medium slices and send it to the pan. Pour the product with cold water and bring the liquid to a boil. After a few minutes, remove the dishes from the heat and add salt. After that, put the pot of fat in a cool place for 12 hours.
When the specified time has elapsed, you can proceed to the next step. Peel the garlic, chop it with a special press and mix with spices. Remove the lard from the brine, dry it or wipe it with paper towels. Rub each slice with a fragrant mixture, and then wrap them in foil.
Put the workpieces in the refrigerator for a few hours. Ready meals can be served with brown bread and vegetables.
Hot salted lard in onion peel
Do you want to prepare a snack for the holiday? Then this recipe will come in handy. The taste of ready-made bacon reminds one of good boiled pork, and the aroma is beyond praise.
Required Products:
- lard with small layers of meat - one kilogram;
- husk from one kilogram of onion;
- salt - three tablespoons;
- bay leaf - ten pieces;
- garlic - one head;
- black and red pepper to taste.
Hot salted salmon will not cause difficulties for both experienced and novice cooks. Just read our recipe carefully, and then repeat each step.
First prepare the husk. To do this, remove it from the onion, rinse well, put in a pan and pour 1.5 liters of water. Add two tablespoons of salt to it and cook in boiling water for about five minutes.
Process and cut the fat into pieces (200 or 300 grams each). After that, send the blanks to the pot to the husk. Make sure the water covers them. If there is too little fluid, add more. Bring the brine to a boil again, and then reduce the heat. Cook lard for at least half an hour. Remove the pan from the stove and wait for its contents to cool.
Pass a bay leaf with peeled garlic through a press, and then mix the crushed products with pepper. The resulting seasoning grate dry pieces of fat, wrap the blanks in foil and send them to the refrigerator.
After 12 hours, cut the delicacy into thin slices and serve it to the table.
Fat with liquid smoke and onion husks
This recipe is good in that it takes only a few hours to prepare the snack. If you want to quickly prepare for the holiday, then make a hot salted lard for the guests. Home-made delicacy will turn out fragrant, appetizing in appearance and very tasty.
Buy raw lard only from trusted manufacturers. We want to remind you that the best product is fat cut off from the back or sides. And the last thing you need to pay attention to the fat, cut from the peritoneum of the animal.
Products:
- one kilogram of fresh fat;
- one and a half liters of water;
- a glass of coarse salt;
- a teaspoon of dry adjika (preferably spicy);
- head of garlic;
- 15 peas of pepper;
- five bay leaves;
- six grams of liquid smoke;
- 100 grams of onion peel;
- teaspoon of sweet paprika.
Recipe
How to carry out a hot salting of fat? A photo of the finished product and a detailed description will help you cope with this task.
First process the lard - carefully scrape it off with a knife and rinse it in running water. After that, cut a piece into several pieces so that they fit freely in the pan and are completely covered with water.
Pour water into a suitable dish and place it on medium heat. When the liquid boils, send salt, adjika, bay leaf, crushed pepper and previously washed husk into it. At the very end, add liquid smoke.
Put the lard in the pan and cook it for five minutes. Remember that the longer the product cooks, the softer it will be. Therefore, you can calculate the time yourself, based on your taste preferences.
Turn off the heat and leave the lard in brine for 12 hours. Rub the pieces with a mixture of garlic and paprika, wrap them in plastic and send to a cool place. In a few hours, your favorite treat will be ready.
How to salt salted with a slow cooker
Surprisingly, modern kitchen appliances can help housewives even in this matter. We will tell you how to cook hot salted lard in onion peel in a slow cooker.
Ingredients:
- one kilogram of fat with meat (brisket);
- 200 grams of salt;
- four or five bay leaves;
- two handfuls of husk;
- one liter of water;
- two tablespoons of sugar;
- ground black pepper;
- garlic to taste.
Hot salting with a multicooker is easy and will not cause you any difficulties.
To begin, soak the husk in water for several minutes, and then rinse it under running water. Scrape off the fat thoroughly and wash it well. Do not forget to cut it into suitable pieces.
Put a part of the husk at the bottom of the bowl, lay lard and bay leaf on it. Put the remaining husk on top of the food. Boil one liter of water separately, and then dissolve salt and sugar in it. Fill the lard with brine and turn on the "Extinguishing" mode for one hour.
Leave the cooled fat in the marinade for a night or eight hours. After that, the slices need to be dried and grated with ground pepper mixed with chopped garlic. Wrap the snack in cling film and send it to the freezer for several hours. When the product has completely hardened, cut non-thin transparent slices and serve.
Quick salted sala in the bank
If guests suddenly come to you, then this is not a cause for concern! There are many dishes and snacks that are prepared in the shortest possible time. And we want to tell you in detail about the hot salted sala in the bank.
Ingredients:
- fat - 200 grams;
- salt - three spoons;
- black pepper peas - one teaspoon;
- garlic - four cloves;
- bay leaf - two pieces;
- spices (turmeric, chili, coriander, paprika) - to taste.
So, if in your refrigerator there is a piece of pork fat with layers of meat, then you can always quickly organize a delicious snack for strong drinks and a filling for sandwiches. Therefore, take the lard and cut it into thin slices. Put the kettle on the fire at the same time and wash the glass jar inside and out.
In a separate bowl, combine crushed black pepper, chopped garlic, salt , spices and broken bay leaves. Put some prepared slices on the bottom of the can and sprinkle them with a spicy mixture. Alternate the ingredients until they run out. Pour boiling water in a jar so that the water level is about one centimeter above the fat.
Close the dishes with a clean plastic lid and go about your business. When the brine has cooled, remove the lard and dry it on paper napkins. The appetizer can be served immediately, but it is best to place it in the freezer for at least half an hour.
Express salting method
You can prepare refreshments for the festive table in another original way. This time we will use a regular plastic bag and a set of spices.
Cut a piece of bacon into small pieces, then grate each with ground black pepper and chopped bay leaf. Dissolve a glass of coarse salt in a liter of boiling water. Put the lard in a tight bag and fill it with hot pickle. Fasten the packaging with an elastic band. When the liquid has cooled, put the lard in the refrigerator.
The next day, you can taste the delicate fragrant pieces that will literally melt in your mouth. Be sure to serve them with hot borsch, bread, garlic and ground pepper.
How to salt lard before smoking
Earlier we brought some interesting recipes with which you can easily cook hot salted lard. The home processing method of this product is not limited to pickling. Therefore, we want to tell you how to properly smoked salted lard.
Ingredients:
- pork fat - one and a half kilograms;
- onion peel - one handful;
- salt - 100 grams;
- Bay leaf;
- black pepper peas - ten pieces;
- garlic - five cloves;
- water - one liter.
Salting before hot smoking is an important stage that will help to prepare the product and bring it to the desired taste. Place a pot of water on the stove, dip spices, onion peel, salt and bay leaf into it.
Peel the lard, wash and cut into pieces. When the brine begins to boil, carefully put the billets into it and cook them for a quarter of an hour (the fire must be reduced). After that, cool the lard to room temperature, blot excess moisture and transfer the pieces to the refrigerator. After 24 hours, you can proceed to the next step.
There are several ways to smoke fat at home.
- Using an air grill, simply lay the pieces on a greased grate and set the temperature to 230 degrees. After ten minutes, reduce heat to 150 degrees. Cook the treat for another 20 minutes, and then cool it, wrap in foil and send to the refrigerator. You can try the delicacy in a few hours, but wait for another 24 hours to get the best result.
- If you do not have an air grill at hand, then you can do without an ordinary oven. Put the lard on a baking sheet covered with foil and place it in an oven heated to 90 degrees. Smoke the product for at least 40 minutes, but you can increase the time by up to two hours.
- Using a home smokehouse, you will get a very aromatic and tasty lard. Place the appliance on the stove and place the sawdust inside. Install the grill with fat, close its lid and light a fire. Blow out smoke every ten minutes so that the pieces do not acquire a bitter taste. Usually in this way fat is cooked from 30 minutes to several hours. Therefore, in this matter it is better to focus on your own taste.
The finished product can be served at a regular dinner or at the festive table. Smoked bacon goes well with boiled potatoes, fresh or salted vegetables, and brown bread. This delicious product is indispensable during a feast and we strongly recommend using it as a snack for strong alcoholic drinks.
Conclusion
As you can see, hot salting is easy to do at home. For this, you do not need sophisticated equipment or special ingredients. Therefore, just carefully study our recipes and use them for your pleasure. We are sure that your family and friends will appreciate the efforts made and will ask you more than once to repeat this little culinary experiment for them.