How to pickle fat in brine

Salo is considered a traditional Ukrainian dish, which is loved all over the world. It is served with any side dishes and soups, and is also eaten with bread as a sandwich. Currently, saline fat is not difficult. There are many recipes for this dish, so you can please even the most fastidious gourmets.

How to pickle fat in brine?

How to pickle fat in brine: a recipe

Composition:

  1. Salo - 2 kg
  2. Black pepper peas - 10 pcs.
  3. Ground black pepper - 2 tbsp.
  4. Salt - 4 tbsp.
  5. Bay leaf - 10 pcs.
  6. Garlic - 8 cloves
  7. Water - 1.5 L

Cooking:

  • Rinse well with fat, peel it off and cut into large bars.
  • Pour water into an enamel pan, add salt and dissolve it. Spice the solution with pepper and bay leaf.
  • Peel the garlic, put it through the press and add to the solution.
  • Immerse the pieces of bacon in the brine, put the load on top. Salting occurs within 3 days in a cool place.
  • The finished fat is removed from the brine and dried each piece with a paper towel.
  • Rub pieces of bacon with garlic and pepper.
  • The dish can be served on the table or pack in a plastic bag or foil, putting in storage in the refrigerator or freezer.

Cooking spicy dish - bacon with garlic

Lard in brine with garlic: how to cook?

Composition:

  1. Pork lard - 1 kg
  2. Onion Husk - 100 g
  3. Garlic - 10 cloves
  4. Black pepper peas - 10 pcs.
  5. Black ground pepper - 1 tsp.
  6. Sea salt - 2 tbsp.
  7. Bay leaf - 7 pcs.
  8. Water - 1 l

Cooking:

  • Wash the lard with running water, peel off the skin and cut into large pieces. Fill the enameled saucepan with potable water, put on the fire, bring to a boil, salt and pepper. Add bay leaf and minced garlic. Cook the pickle on low heat. Put onion peel, mix well and put pieces of bacon. Thanks to onion peel, it will acquire a golden color.
  • Boil lard for 2 hours on low heat, stirring constantly. Readiness is determined by a fork or knife, piercing each piece in several places. They should be very soft.
  • Remove the prepared lard from the brine, dry each piece and sprinkle liberally with salt, ground pepper and finely chopped garlic.
  • Wrap the pieces in foil or bag, put in the freezer for a day. After 24 h, the fat will be ready for use.

How to pickle fat?

How to pickle fat?

Composition:

  1. Pork lard - 2 kg
  2. Garlic - 6 cloves
  3. Peppermint - 10 pcs.
  4. Sea salt - 5 tbsp.
  5. Water - 1.5 L

Cooking:

  • Fill a three-liter jar with water, add salt and garlic passed through a press. Mix everything thoroughly.
  • Wash the lard and clean. Immerse it in a jar, pepper and cover the jar lid. Put the jar of lard in the fridge for a week. It turns out very fragrant, tender, soft and tasty.
  • You can store ready fat in the freezer, pre-wrapped it in foil or baking paper.

Lard in brine with cloves

Lard in brine with cloves

Composition:

  1. Pork lard - 1 kg
  2. Mustard Dijon cereal - 2 tbsp.
  3. Garlic - 5 cloves
  4. Ground black pepper - 2 tbsp.
  5. Sea salt - 5 tbsp.
  6. Onion peel - 200 g
  7. Bay leaf - 7 pcs.
  8. Carnation - 3 pcs.
  9. Water - 2 l

Cooking:

  • Wash the fat, cut it into large pieces. Pour water into the pot, add spices (finely chopped garlic, salt, pepper, mustard and cloves). Leave 1 tsp. seasoning for rubbing fat.
  • Add onion peel and bay leaf to marinade. Boil brine for lard, put pieces into it and cook until ready (about 2 hours).
  • Remove the fat from the brine, rub it with spices. Pack each piece in a separate bag or foil. Store in the freezer.

Original cooking recipes with salty bacon

Meat Rolls with Pickled Cucumbers and Lard

Meat Rolls with Pickled Cucumbers and Lard

Composition:

  1. Pork neck - 300 g
  2. Salted lard - 100 g
  3. Pickled cucumbers - 5 pcs.
  4. Mustard - to taste
  5. Salt and pepper to taste
  6. Vegetable oil - for frying

Cooking:

  • Cut the pork neck into thin slices, beat them well. Each salt, pepper and smear with a thin layer of mustard.
  • Slice the cucumbers into strips. On the edge of each piece of meat, put 2 - 3 strips of cucumber, roll up a roll.
  • Cut the fat into thin slices. Wrap each meatloaf with them and hold together with a toothpick. Heat the pan, add a little oil and fry each roll to a crust. Turning down the fire, cover with a lid, bring the dish to full readiness.

Chocolate lard

Chocolate lard

Composition:

  1. Salted lard - 200 g
  2. Dark chocolate - 300 g
  3. Butter - 100 g
  4. Chilli - ¼ ch.l.
  5. Ground ginger - 1.5 tsp.
  6. Black ground pepper - 1.2 tsp.
  7. Nutmeg - ¼ch.l.
  8. Cardamom -1,5 ch.l.

Cooking:

  • Grind the salted bacon in a blender and form a thin layer of the resulting mass. Roll it with a regular rolling pin. The thickness should be about 1 cm. Send in the refrigerator until it hardens.
  • Break the chocolate into small pieces, mix it with spices and butter. Melt the mixture in a water bath or in the microwave.
  • Fill ice cream molds with liquid chocolate. Top with slices of bacon, cut into small pieces. Pour chocolate over the top and place in the freezer for 2 to 3 hours. The finished lard in chocolate can be served with tea, coffee or wine.

Salted lard is a tasty product that is deservedly popular in many countries. There are enough proven recipes for this dish. Each housewife can choose the method of cooking to your liking.

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