Tasty bacon: recipes with photos

Salo is used in food fresh, salted, smoked, boiled, stewed or fried. Salt it at home or buy it in a supermarket is an individual choice for everyone, but it’s more profitable to cook at home, and it’s tastier. There are many methods of salting, each of them is good in its own way. And each time you can salt your favorite product in a different way and indulge yourself and loved ones with a new taste.

The names of the delicacy of different nations

Recipes for making the product exist among different peoples of the world, and each nation claims that only its recipe for bacon is the most delicious on the planet. Lard, crushed in small pieces for stuffing sausages, is called in German salted pork fat. The product with wide and numerous meat layers is called podchereva in Ukrainian, the salty delicacy is called brisket in Russian, and bacon in English. Small fried slices of fat are called cracklings, and the melted version is called lard. In the Balkans, fat is shalenina, in America - fatback, in Poland - elephant, in Italy - lardo.

Salting at home

With all the ease of this procedure, the final taste is determined by the quality of the bacon itself, and you need to choose it correctly. You need to buy not very thin or thick pieces, fresh lard of medium thickness with meat streaks is what you need.

There are many ways to salting a product at home, but the main salting methods are:

• salting in brine;
• recipe for hot salting;
• wet salting recipe;
• dry salting.

If you need to save time, then the fastest recipe is the hot method of pickling fresh bacon. With this cooking method, after 60 minutes, lard is already eaten. Cold wet and dry salting will require about five days of waiting, taking into account the thickness of the pieces: the thinner, the faster the product will be ready.

Any salt is used, even sea, if only there would be coarse grinding. When choosing seasonings, they are guided only by their favorite preferences. Usually used ground red or black and peas pepper, lavrushka, caraway seeds and fresh chopped garlic.

Salted fat is stored in the freezer of the refrigerator, but it is always carefully packed so that it does not absorb foreign odors and does not lose its aroma. Wrap small pieces that can be consumed in a short period of time.

Homemade Dry Salted Recipe

This traditional method is quite simple. For homemade lard recipe, only salt and favorite seasonings are needed. Some are limited to one pepper, and someone adds herbs.

Components:

• 1 kg of fresh lard.
• 1 kg of coarse salt.
• Ground black pepper.
• Favorite spices.

The recipe for fat at home in a dry salting method is as follows:

• Wash fresh fat, clean the skin. Allow the water to drain and dry with paper towels. The bacon is cut into rectangles of equal size, but it is possible with a whole piece.
• In a cup, dry components are mixed with coarse salt to a uniform consistency and slices from all sides are rolled in this mixture.
• The bottom of the pan or other containers is covered with a half-centimeter layer of salt.
• The bacon is stacked with small gaps between the pieces, sprinkled with crumbled parsley and salt.
• The second layer is laid on top of the first and sprinkled with the rest of the salt. Cover the pot with lard and insist in the cold (you can in the refrigerator) for five days.
• Next, salted fat is stored carefully packed in the refrigerator freezer, this many times prolongs its suitability.

Salting of fat at home in brine (brine)

According to this method, it is good to grease fat with streaks of meat - a very mouth-watering recipe. If sea salt is used, brine is more saturated, and cooking time is reduced. Consider a recipe for lard in brine.

Components:

• 800 ml of drinking water;
• 1 kg of fresh bacon;
• 1 cup of sea salt or simple coarse grinding;
• 3 garlic cloves;
• 2 leaves of parsley;
• peas and other spices.

The recipe for salting salted in brine at home is as follows:

• The bacon washed and dried with paper towels is cut into small slices of 5 centimeters.
• Water is poured into the pan of the required volume and a glass of salt is diluted in it until completely dissolved. Then add spices and chopped garlic cloves.
• Slices of salted pork fat are tightly placed in a glass jar, poured with cold brine, covered with a lid and insisted in a cold place for one day. If you make larger pieces of bacon, then the time of insisting in brine is slightly increased.
• After that, cooked pieces of bacon are stored without brine in the refrigerator freezer.

Home-made bacon with pepper and garlic

When salting salted for future use at home and for food, black pepper and garlic are often used, which, together with the lavrushka, give bacon a unique appetizing flavor and aroma.

Components:

• fresh lard;
• coarse salt;
• fresh garlic;
• ground black pepper;
• sheets of lavrushka.

The recipe for delicious fat with pepper and garlic at home:

• Fresh pork fat washed and dried with a paper towel is cut into slices of various sizes.
• Peeling garlic is peeled and cut into four cloves.
• Then the lard is stuffed with garlic: in various places a piece of lard with a pointed knife makes an incision, where 1/4 of the garlic clove is inserted, pressing it deep into the bacon.
• Stuffed fat in this way is thoroughly rubbed with a mixture of ground black pepper, salt and crumbled parsley. Tightly packed in a cellophane bag, sprinkling well with salt.
• The bacon and fat are placed in a container and kept for one day at room temperature. Then cleaned for five days in the refrigerator.
• Next, pieces of bacon are cleaned of salt with a knife or washed under a stream of cold water. Salted bacon is stored in the refrigerator freezer, packing each slice in a bag.

A streak of fat in onion husks

The recipe for lard in onion husk is a hot method of salting fresh pork fat in a concentrated broth of onion husk, in which it is soft, beautiful and very fragrant. It competes with smoked, but has less severity for the liver.

Components:

• 1.5 kg of fresh fat;
• 1 liter of water;
• 7 tbsp. tablespoons of salt;
• 2 cups of husk with onions;
• garlic and ground black pepper.

The recipe for lard in the husks of onions:

• Wash the husks from the onions through a colander and spread them in a bowl. Pour with one liter of drinking water, set on the flame of a stove, brought to a boil. Pour seven tablespoons of salt and stir until it is completely dissolved.
• Washed lard is cut into pieces five centimeters wide and placed in a boiling broth of onion peel and boiled for a quarter of an hour; if the slices of bacon are larger, then they are cooked a little longer.
• The boiled product is left to cool in the onion broth for half a day, after which time the pieces of bacon are pulled out, rubbed with chopped garlic with ground black pepper, or red, this will give the product a specific flavor.
• Each slice of bacon is wrapped in polyethylene or foil and stored in the refrigerator freezer for many months.
• Fans of a hot smoked smack when boiling lard in onion broth add a couple of tablespoons of liquid smoke, this will enhance the aroma of the product.

Belarusian bacon

If you are looking for a fresh recipe for preparing bacon, then they make it in Belarusian, and the result will definitely please.

Components:

• 1 kg of fat;
• 0.5 kg of coarse salt;
• 7 cloves of garlic;
• 2 tbsp. tablespoons of ground black pepper;
• 1 tbsp. a spoon of ground coriander;
• 2 tbsp. tablespoons of caraway seeds.

Recipe for bacon with a photo in Belarusian:

• Starting a streak of fat in this way, peel and finely chop the garlic cloves and spread into a cup, add salt, caraway seeds, ground black pepper, coriander and mix well. Leave the spice mixture for a couple of minutes.

• At this point, prepare a layer of fat. Scrap the dirt with a knife and cut into pieces of arbitrary size.
• Then carefully rub the pieces of bacon with the prepared mixture of spices from all sides and put it in a glass or enameled container.
• Sprinkle fat with a layer of the rest of the spice mixture, cover a container of the appropriate size with a flat cup and set the load on top.

The preparation is kept under oppression for three days at room temperature, and then put in the refrigerator for a day.

Belarusian delicacy in brine

Consider the recipe for delicious lard in brine (brine) at home.

Components:

• fresh lard;
• non-iodized salt;
• one potato tuber;
• filtered water;
• garlic;
• black pepper;
• allspice peas;
• caraway.

Recipe for lard cooked in brine:

• Initially, a concentrated saline solution is prepared - brine. Why filtered water is heated in a container to a boil and the salt is dissolved in it. Saturation is determined by raw potatoes - if it has surfaced, then the solution is good. Such a composition will require 200 grams of salt per liter of liquid.
• Then, in a boiled brine, lay pieces of bacon, pre-treated with a knife from dirt.
• Turn off the fire, squeeze the slices with a plate or other container so that the brine completely covers the lard, cover the container with a lid and leave for one day.
• After this procedure, make a mixture of spices from black pepper and allspice, kneading them thoroughly in a mortar, add caraway seeds there and rub the slices of bacon with the mixture prepared on all sides.
• Then they clean the garlic, cut it into plates and cover them with lard around the entire perimeter.
• Wrap the workpiece in parchment and put it in the refrigerator for five days.
• After this time, the lard in Belarusian will be ready.
• If you plan the subsequent preservation of the delicacy, then the layer of garlic from it is cleaned.

Country style smoking

Smoked home-made recipe for bacon is the most delicious delicacy. For the most part, success depends on the correct streaking of the product before the smoking process.

Components:

• 1.5 kg of fresh fat;
• 200 grams of salt;
• ground pepper;
• 2 leaves of parsley;
• 3 cloves of fresh garlic;
• 1 teaspoon mustard powder.

The country-style smoked bacon recipe is:

• Peel and chop the garlic.
• The fat washed and dried with a paper towel is rubbed with a mixture of pepper, salt, garlic and loosely placed in a container.
• Well fill with salt on top.
• Sprinkle with mustard powder and lay out the leaves of parsley.
• After that, cool boiling water is poured into the container so that the lard is completely covered with liquid.
• The container with the product gradually cooled down is covered with a lid and placed in the refrigerator for three days, after which it is smoked or eaten.

Hot smoking in a home smokehouse

There are many ways to smoke hot bacon in a smokehouse at home, both fresh and pickled and salted in advance. Consider the method of hot smoked bacon marinated with garlic and seasonings.

Components:

• 1 kg of fresh bacon;
• head of garlic;
• a mixture of peppers;
• Lavrushka
• 3 tbsp. tablespoons of soy sauce;
• 50-70 grams of salt.

Smoking marinated bacon

Step by step recipe:

• Garlic is peeled and passed through a garlic press, seasonings, salt, and soy sauce are added.
• Mix all the components until smooth.
• The bacon is washed, dried, cut into convenient slices, greased with a mixture of seasonings on all sides, placed in a container, covered with a lid and left to marinate for four days in the refrigerator.
• After that, the excess seasoning and salt are cleaned with a knife, hung on a draft, protecting with gauze or a cloth from flies.

Smoking process

To smoke fat, you need to perform the following actions:

• To perform the process, they take slightly soaked slivers of oak and four handfuls of sawdust from alder.
• The pans of the smokehouse are lined with foil or sprinkled with sand in order to easily wash the fat.
• The smoking time of the product is from half an hour to an hour, depending on the design of the smokehouse and the power of the flame.
• When smoking, the lid of the smokehouse is placed obliquely so that the soot drips onto the walls of the smokehouse, and does not drip onto the lard, and therefore the water seal must be operational.
• After the smoking process is over, the fat is left to “rest” for 2 hours and then put away in the refrigerator for a couple of hours to measure saturation with all aromas and odors.

Secrets of the right salting of fat

To get an amazing result, you need to use the tips:

• When salting salmon, one should not be afraid to sort out with salt and seasonings: the product will pick up as much salt as it needs, and seasonings from the surface are simply peeled off with a knife.
• The peritoneum is taken for a hot streak of fat, and with a dry method it will turn out to be solid.
• Lard from the back and sides of pork carcasses are the best pieces for a dry method of salting.
• Garlic flavor when using garlic in pickling very quickly disappears. Therefore they rub chunks of bacon before applying them directly to food.
• If the lard is firm, then to soften it, soak it in cold water for half a day, adding 2 teaspoons of sugar to the water.
• At well salted delicacy, layers of meat darken. If they are pink, then give the product more insist. With a dry spill, salt is simply sprinkled on unripe slices of fat, while salt in the brine should be strictly according to the recipe norm.