Recipe for salting bacon in brine with garlic

Of all the cold appetizers, there are few foods that can surpass the popularity of lard in brine with garlic. This recipe can compete on equal terms with the most exotic "brothers"! Refined, delicate, rich, soft, fragrant bacon sometimes becomes the main character of the feast - just select the appropriate option for pickling.

Brine - to be!

Lard in brine with garlic

There are two main ways to salt the fat: the dry option, when the pieces are shifted with salt, and cooking in brine - brine. It is worth noting that in both cases the product turns out amazingly tasty. But some housewives prefer salting in the brine, as it is fat:

  • better impregnated with flavors of added spices;
  • it becomes even softer and more tender if it is thermally processed;
  • prepares significantly faster;
  • does not turn yellow with time.

Perfect match

Because of the rather sharp aroma, garlic is often refused to be added to dishes. But as for lard, in his case there can be no "indulgence": only with garlic you will get a classic snack with a stunning taste and unique aroma. In addition, this vegetable:

  • gives freshness of bacon flavor piquancy;
  • adds beneficial properties to an animal product;
  • makes the fat even more desirable component of many dishes, including borscht.

5 pork fillet recipes with garlic in brine

Before embarking on a selection of recipes for salting bacon in brine with garlic, you need to choose an appetizing piece on the market. It is better if it is a fragment of a barrel or back, pale pink color, with a thin skin and a pleasant smell.

Ukrainian fat

This recipe for salted bacon in brine with garlic is considered a classic and does not involve boiling bacon.

Lard in brine with garlic


  1. 1.5 kg of young fat;
  2. 6 cloves of garlic;
  3. 1 l cold boiled water;
  4. 2 tbsp. l salt or sea salt;
  5. 1 tbsp. l ground pepper;
  6. 4-5 laurel leaves;
  7. 6 black peppercorns.


  1. Finely chop the garlic with a knife.Lard in brine with garlic
  2. In the water add all the bulk components and garlic.Lard in brine with garlic
  3. Salo cut into thin sticks.Lard in brine with garlic
  4. Place the fat in a brine, press it down with a load and send it to the refrigerator for 3 days.Lard in brine with garlic
  5. Rub the finished lard with fresh garlic, store in the freezer.Lard in brine with garlic

Canned bacon with garlic and pepper

Especially for lovers of spicy snacks - a recipe for bacon in brine with garlic in a jar.

Lard in brine with garlic and pepper


  • 1 kg of lard;
  • 5 cloves of garlic;
  • 5 tbsp. l salts;
  • 1.5 liters of filtered water;
  • 1 tbsp. l black pepper.


  1. Boil water with salt, cool.Lard in brine with garlic and pepper
  2. Salo cut into medium-sized bars.Lard in brine with garlic and pepper
  3. We cut each slice in several places.

    Lard in brine with garlic and pepper
  4. Garlic cut into thin slices.Lard in brine with garlic and pepper
  5. In each incision we put on a fragrant piece.Lard in brine with garlic and pepper
  6. We spread the workpiece in a jar, pour the brine and cover with a loose lid.Lard in brine with garlic and pepper
  7. For 2 days we leave the product in the room, and then for 2 more days we remove it in the cold.Lard in brine with garlic and pepper
  8. Ready fat before serving wipe with paper towels.Lard in brine with garlic and pepper

Tuzluk with adjika

To give the lard a particularly spicy aroma and bright taste, an adjika is added to the brine.

Lard in brine


  • 1.5 kg of fat;
  • 1 large head of garlic;
  • 1.5 filtered water;
  • 1 tbsp. salts; 1 tbsp. l peppercorns;
  • 5 leaves of laurel;
  • ½ tbsp. acute adzhika;
  • onion peel.


  1. Cut the fat into long cubes.
  2. Boil water in an enamel saucepan.
  3. We throw there all the spices and spices, as well as adjika and onion peel.
  4. Lay the bacon and boil it for 15-20 minutes on low heat.
  5. Remove the pan from the heat, wrap in a warm blanket and leave for 12-15 hours.
  6. We get bacon from brine, wipe with paper napkins.
  7. Garlic chopped with garlic.
  8. Rub garlic with bacon, put it in a bowl and set in the cold for 12 hours. Fragrant snack is ready.

Lard with garlic and cumin

Quite a sharp taste of cumin is not pleasant to everyone, but this spice gives the spike a completely unique flavor.

Lard with garlic and cumin


  • 1 kg of lard;
  • 6 cloves of garlic;
  • 1 tbsp. salts;
  • 1 tsp. cumin;
  • 1.5 liters of filtered water;
  • 1 tbsp. l black pepper;
  • 7 bay leaves.


  1. Put laurel in the water and bring to a boil.Lard with garlic and cumin
  2. In a mortar, grind the salt with cumin and pepper.Lard with garlic and cumin
  3. Garlic chopped garlic, add to the dry mixture.Lard with garlic and cumin
  4. Add the mass to boiling water.Lard with garlic and cumin
  5. Remove the pan from the heat and let cool.Lard with garlic and cumin
  6. We shift the fat into the banks, filling the brine.Lard with garlic and cumin
  7. For 3-4 days we leave the fat in the room, and then send it in the cold for 2-3 days. Salty bacon with garlic and cumin ready.Lard with garlic and cumin

Salted paprika

Onion peel and paprika will help to add light smoked flavor to the fat.


  • 1.5 pork bacon;
  • 6 cloves of garlic;
  • 1 tbsp. l paprika;
  • 1 leaf of laurel;
  • 1 tbsp. l salt; onion peel.


  1. All the dry ingredients are added to water, bring to a boil.
  2. Salo cut into long slices, put in marinade.
  3. Boil for 10 minutes, leave in a sealed container for 15 minutes.
  4. Drain the slices with a towel (paper).
  5. Chop the garlic, mix with paprika and rub the speck. The dish is ready.

Salo in brine with garlic, the recipe of which can be supplemented or altered at its discretion, is difficult to spoil. With only garlic and salt, the appetizer will turn out to be global. And experimenting with spices and spices, you can achieve the original and unique taste of the most ordinary and familiar product.

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