Lard in brine with garlic: recipe, order of harvesting, reviews

How to make garlic fat in brine? What kind of food is this? You will find answers to these and other questions in the article. Salo is one of the oldest foodstuffs with its culture and history not only of manufacture, but also of use. He was placed in the Roman army under the emperor Justinian without fail at the legislative level. We will find out below how to make tasty fat with garlic in brine at home.

How to choose?

Few people know how to salt with garlic in brine correctly. To choose a good product, it is better to go to a farm shop or market. First, pay attention to the color: it should be pinkish or white, but always the same. The skin of bacon should be smooth, thin, without bristles and preferably with the stigma of a veterinarian.

Check it for smell. In fresh bacon, it is usually sweet and milky, thin. The presence of a specific aroma indicates that the product came from a male, ready for fertilization. You will not be able to eliminate the smell with any spices, so it is better to refuse the purchase.

Try to break the skin, it should tear easily. If fat is closer in texture to a thick jelly than to an ordinary thick piece, then it is fresh from a freshly slaughtered pig. Such a product cannot be salted immediately. Keep it in the refrigerator for 2 to 5 days and only then proceed to cooking.

Poke fat with a match, knife or fork. If it pierces with little resistance or is easy, the provisions can be approved.

After purchasing, rinse the piece with water, dry with a towel, and proceed with the cooking process.

How to salt?

Salted houses are salted in three basic ways:

1. Just rubbed with salt, as well as - in the classic version - pepper and garlic, which give the dish a spicy aroma and taste. Dry cooking is quick and easy. It is suitable for those who do not like to spend a lot of time in the kitchen. But remember that such a dish can be saved no more than a month.
2. Put in brine. This process is more time consuming. Mistresses first cook the brine, then soak the lard in it, and then fill with spices. As a result, it turns out to be very gentle, and you can save it for about a year.
3. Cook. This technique reduces the risk of parasite infestation. This fat is saved up to 6 months. And if you cook it with onion husks, then it will taste identical to smoked.

Whatever method you choose, you need to save the finished product in the refrigerator.

Delicious recipe

Have you ever cooked garlic lard in brine? Take:

• 8 cloves of garlic;
• 500 g of fat;
• 4 leaves of laurel;
• 1 liter of water;
• basil - 1 tsp;
• salt - seven tbsp. l .;
• a sprig of rosemary;
• 1 tsp oregano;
• 7 peas of pepper;
• allspice - six peas.

Cook this lard with garlic in brine like this:

1. Wash a suitable part and scrape on all sides. Remove the bristles, if any. Cut into portions that are convenient for you to put in a jar.
2. Cut half the garlic into oblong thin slices.
3. With a narrow knife, similar to a bayonet, make punctures in pieces of fat and stuff with garlic.
4. Pour water into a saucepan, add spices (minus rosemary), salt, and also ½ part of other garlic (coarsely chopped). Boil and boil for 5 minutes.
5. Finely chop the second half of the garlic and send it there. Cook for 1 minute.
6. Put the lard in a jar, shifting it with rosemary torn to pieces. Pour in warm brine.
7. After 3-5 days, remove the fat from the brine, dry it and wrap each piece separately in food foil or parchment.

Keep food in the refrigerator. Fans of icy fat can also store it in the freezer. Now you know how to deliciously salt the lard in a jar in a brine with garlic.

In hot brine

We proceed to the next recipe. We take:

• 3 tsp Paprika
• 9 tbsp. l salts;
• lard - 800 g;
• 2 tsp ground pepper;
• water - 1.5 l;
• allspice - eight peas;
• 15 cloves of garlic;
• 4 leaves of laurel;
• 7 peas of pepper;
• cloves - 5 pcs.

This recipe for lard in garlic brine is pretty simple:

1. Wash the fat well, scrape on each side so that there are no foreign objects (bristles, slivers) on it, check the skin for bristles. Cut into portions. If desired, you can stuff it with garlic.
2. Pour water into a pan, add salt (seven tbsp.), Coarsely chopped garlic, all not ground spices, boil and boil for 2 minutes.
3. Put the fat in one layer in a wide enameled pan, pour hot brine. Place a large plate on top and place under the press.
4. When the container has cooled, send it to the refrigerator.
5. After three days, remove the fat, dry.
6. From the remaining spices, ground, garlic and salt, make a mixture. Before this, cut the garlic into plates.
7. Roll lard in this mixture, wrap each piece in cellophane and send to the freezer for a day.
8. After removing the packing material, wrap each piece in parchment and store the food in the refrigerator.

Selection recommendations

There are many recipes for lard in brine with garlic. We have already talked about how to choose the right product. Experienced housewives recommend one more thing:

• Choose a piece with a meat layer and it would be nice from a young piglet. This fat is thinner and the skin is softer.
• Do not buy pusanin, as it is usually very oily and fat on it is tough. It is best used for rolls.
• Icy lard is not suitable for salting. It can, of course, be thawed and salted, but it will turn out too hard.
• Before buying, warm the fat with a lighter and smell it. If a strong and pungent smell of urine is released during heating, then this is the fat of an uncastrated boar or boar.
• If the fat is yellowish or gray, and even “with a sweetheart,” then it has been on the counter for a long time. Do not take such a product. Good fat has a pleasant aroma and pink color. Better yet, if the piglet is smashed in the straw.

In a jar of star anise

It turns out that with star anise you can salt salo. With garlic in brine, complemented by a spice that has a piquant note of bitterness and a pronounced sweetish flavor, it will become a real find on your table. This will require the following products:

• garlic - 10 cloves;
• lard - 1 kg;
• 1 tbsp. salts (200 g);
• three bay leaves;
• 1 liter of water;
• ground black pepper;
• star anise star;
• black and allspice - three peppercorns;
• dried parsley and dill - 1 tbsp. l

Salting of lard in garlic brine:

1. First prepare the beautiful piece for pickling. Streaks with blood are sometimes found in fat. To remove them, fill it with cool water and refrigerate for the night. In the morning, remove the pieces, lay them on the fabric to remove excess water. After, cut so that the product can be folded into a jar.
2. Prepare the container. To do this, simply wash it with soda.
3. Large cloves of garlic cut in half along.
4. Distribute them evenly between pieces of fat. Just do not tamp hard, otherwise it will not spill. There is a need for free space around the liquid for each piece.
5. Make a pickle. To do this, boil water with salt, cool to 40 ° C.
6. Pour the necessary seasonings into the jar, fill the brine.
7. Next, cover the container with a lid, set aside for 4 hours to the side. Then refrigerate for 4 days.
8. Make a mixture of seasonings, peppers, paprika, crushed garlic and broken bay leaves.
9. Remove the pieces of bacon from the jar, dry and sprinkle with this mixture. After folding over the bags and put in the freezer.

Simple recipe

Quickly, simply, and most importantly - the taste is extraordinary, every piece in the mouth melts. In general, try it. Buy this one:

• garlic - five cloves;
• ready seasoning for salting fat;
• salt - 5 tbsp. l .;
• lard - 1 kg.

This time, salt the lard in a brine with garlic as follows:

1. Cut the product into 3x6 cm rectangular pieces.
2. Put them in a pan, pour cold water over it to cover it slightly.
3. Then pour salt, boil, turn off the burner and give 3 minutes. stand.
4. Set the pot aside for 12 hours at home temperature.
5. Remove the lard from the water, remove excess water from it, sprinkle with seasoning mixed with crushed garlic.
6. Place food in a container or on a plate and refrigerate for 2 hours.

Everything, you can eat.

Interesting recipe

You need to have:

• 1 kg of fat;
• salt - 200 g;
• half the head of garlic;
• black and allspice, lavrushka, other spices that you like.

Manufacturing process:

• Cut the soaked fat into pieces 2x4 cm.
• Peel the garlic, cut each clove into 2-4 parts.
• Cut the pockets with a sharp knife in the fat, stuff the fat.
• Roll each piece in salt, put in a jar, shifting with spices and pieces of lavrushki.
• Cook the brine. To do this, dissolve the salt in boiled warm water, pour into a jar. Remove it after 4 days in the refrigerator.
• Then get the fat, wrap it in parchment and freeze it.

With onion peel in hot pickle

Many housewives claim that the most delicious fat is in a pickle with garlic and onion husks. Many have been using this famous recipe for many years. Try it and you apply it. Take:

• 1 kg of fat;
• ordinary salt - 200 g;
• water - 1 l;
• onion peel (a decent handful);
• garlic and spices.

Cooking order:

1. Cut the fat into slices as you like.
2. Fold in a saucepan, add salt and onion peel, pour water and boil.
3. Next, cook lard for 10 minutes.
4. Then set aside to cool.
5. Remove the pieces and lay on the fabric.
6. Rub the lard with spices and put in the freezer.

Another recipe

Take this:

• 2 kg of fat;
• salt - 1 tbsp .;
• a head of garlic;
• 5 tbsp. water;
• bay leaf - 5 pcs.;
• peas of black pepper and allspice.

Cold salting:

1. Pre-soaked lard, cut into bars, put in a jar, shifting with cloves of garlic and bay leaf. Top with peppercorns.
2. Cook until the salt is completely dissolved, cool to home temperature.
3. Pour fat and send for 5 days in the cold.
4. Then remove the food and put it in the freezer.

In brine in Ukrainian

We take:

• fresh fat - 1.5 kg;
• half the head of garlic;
• 1 liter of cold water;
• two tbsp. l salt (can be sea);
• black pepper - 6 peas;
• bay leaf - 5 pcs;
• allspice - 6 peas.

How to make this salted salted brine with garlic? Follow these steps:

1. Cut a piece into bars of any size, put in a convenient dish, better enameled.
2. Dissolve the salt completely in water, add spices.
3. Cut the garlic into cubes, break the bay leaf into several pieces.
4. Pour salted brine into a bowl with lard, place oppression on top. Send for three days in the refrigerator.
5. After removing the bars, dry and grate with a mixture of pepper and garlic.

In Belarusian

For this recipe, buy lard without meat layers. You will need:

• three bay leaves;
• 1 kg of fat;
• 4 tbsp. l coarse salt;
• garlic - 1 head;
• sugar - 0.5 tsp;
• cumin (to taste).

Cook this dish like this:

1. Wash pieces of bacon with cool water and pat dry. Cut the skin if you want.
2. Peel the garlic, chop finely. Mix it with spices and salt, rub each piece of bacon.
3. Break the bay leaf into pieces and sprinkle food on top. Cover and send for 5 days to a dark place.
4. Then turn the pieces over and put them in the refrigerator for the same time.

Before you eat, freeze food in the freezer.

Smoked Recipe

You need to have:

• two heads of garlic;
• 1 tbsp. ordinary salt;
• 1 liter of water;
• 2 kg of lard;
• 10 leaves of laurel;
• spice.

The steps for preparing a recipe are as follows:

1. Cut the fat into large bars, put it in an enamel bowl.
2. Cook the brine with garlic, salt and other spices.
3. Cool the brine and fill the lard to completely hide. Send for three days in the cold. Then proceed to the smoking process.

With mustard

Nothing beats a delicious mix of freshly made borsch with a slice of well-salted bacon. In addition, this is a very useful product, which contains a set of fatty acids that are vital for a person. To produce salted fat with mustard, you need to have:

• 150 g of coarse salt;
• 1 tbsp. l dry mustard;
• 2.5 kg of fat;
• 8 cloves of garlic;
• 1.5 tsp ground red pepper;
• 6 clove buds;
• 17 peas of black pepper;
• 8 - fragrant;
• 2 liters of water.

Follow these steps:

1. Cut lard in arbitrary pieces, chop with red pepper.
2. Chop peeled garlic thinly.
3. In a three-liter jar with the skin up, lay the lard, sprinkling it with periodically crushed garlic.
4. In the pan, send all the spices (except mustard), salt, fill everything with water and put on fire.
5. When the brine begins to boil, stir the mustard in it and pour it into a bottle of lard.
6. Cover the jar with a nylon cover, set aside for two days. After boldly proceed with tasting.

To save this fat is better wrapped in food foil in the freezer.

Reviews

What do people say about salted bacon made according to the above recipes? Many write that with brine this provision is unusually delicious. Some housewives claim that this fat is eaten very quickly and does not need long storage!

Some people report that the product, salted in brine with garlic, is served with borsch, others claim that they eat it simply with bread, and still others say that they often take it on the road or to work. In any case, there are no dissatisfied.