Selection of salted lard recipes Bashny.Net

What could be more beautiful than a slice of fresh rye bread, decorated with a thin, delicate piece of salted lard with garlic? And lard was certainly fresh, melting in the mouth, with a thin pink vein ...





To enjoy this flavorful snack, it is not necessary to go to the market. "Site" It will tell you how quickly and tasty to salt lard at home.

Delicious Salo Salo Salo with Garlic



Any kind of pickle will do. lard Or without her. Before cooking, the product must be prepared. According to the rules of dry salting, lard is not washed before salting. Otherwise, it is soaked in water and the taste of the snack will not be as expected.

The ingredients

• 1 kg of lard
• 200g salt
• 20g black ground pepper
• 1/2 head of garlic

Preparation

1. Cut the lard with blocks 4-5 centimeters wide.
2. Make cross-sections in each bar half deep.
3. Pour salt into a deep container.
4. Put the fat in there and rub the salt on all sides.
5. Sprinkle on top with pepper or a mixture of peppers.
6. Cut the garlic into thin slices (1-2 mm) and put them in cuts on pieces of lard.
7. Put the lard in a container and put it in the refrigerator for 3-4 days.
8. For further storage, clean the excess salt, wrap the lard in cotton cloth, put in a bag, and then in the freezer.
9. Bon appetit!

Salo in onion husk



The ingredients

• 1 kg lard layered
• 1 liter of water
• 2 handfuls of onion husk
• 3 bay leaves
• 200g salt
• 2 tbsp sugar
• 4 peas of sweet pepper
• 3 cloves of garlic
• paprika

Preparation

1. Pour water into the pan, add washed onion husks, bay leaves, salt and sugar.
2. Bring the resulting mixture to a boil, put lard in it and make sure that it is completely covered with water.
3. Bring the mixture to a boil again. Cook for 20 minutes on a small fire.
4. Remove from the fire, cool and put in a cold place for 12 hours.
5. Get the lard, dry, soap with a mixture of crushed garlic, paprika and pepper.
6. Keep the finished lard in the freezer.
7. Before serving, hold the lard for 5 minutes at room temperature.
8. Bon appetit!

Salo in brine



The ingredients

• 2 kg lard or underarm
• 1 liter of water
• 250g salt
• 2 heads of garlic
• 5 peas of sweet pepper
• 1 tsp black pepper peas
• 5-6 bay leaves
• 1 tbsp dry mustard seeds
• 2 inflorescences of cloves

Preparation

1. Peel the garlic. Cut the big cloves in half, leave the small ones intact. Salo cut into pieces 5-10 cm wide.
2. Pour the jar with boiling water and tamp it tightly with lard. Between the pieces put garlic and a few bay leaves.
3. In the pan boil water and add to it salt, mustard, pepper, bay leaf and cloves. Cool the brine and pour the lard all the way up.
   
   
   
4. Leave the lard for a day at room temperature. Then remove it in a cool place for further salting. In two weeks, an excellent snack is ready. Bon appetit!

Salo "Five Minutes"



Salt in this way you can and lard, and meat, and even meat on a bone. You can roll in the banks for the winter or eat right away. Quick and delicious!

The ingredients

• 1kg pork brisket
• 1 liter of water
• 1 head of garlic
• 5 bay leaves
• 4 tbsp salt
• black pepper ground and peas to taste
• chili

Preparation

1. For each kilogram of lard, 1 liter of water is used. Put it on the fire and add spices and salt.
2. While the brine is brewing, prepare the lard. Wash it and scrape it off the skin with a knife.
3. Pure lard into small pieces.
4. When the salt dissolves, send it to the brine.
5. Cover the lid and bring it to a boil.
6. As soon as the brine with lard boils, remove the scale, turn the fire and cook for exactly 5 minutes.
   
   
   
7. When the lard is boiled, squeeze the garlic directly into the pan.
8. Cover the lid and take it to a cold place for 12 hours.
   
   
   

Salo "five-minute" It can be stored in the freezer or eaten in one evening. Salo is tender, the skin is soft, the taste is indescribable ... Ready lard can be sprinkled with paprika, black ground pepper, dry greens - you choose.

In food film



The ingredients

• 300g pork lard on the skin
• 4 cloves of garlic
• 0.5 tbsp salt
• 1 tsp pepper mixture
• 1 tsp cumin
• 4 bay leaves

Preparation

1. Carefully clean visible contamination on a piece of lard with a dry towel and even more thoroughly clean the pig skin with a knife. There is no need to worry about foreign microorganisms: salt kills all harmful bacteria.
2. In a small container, prepare the mixture for salting. Skip the garlic through the press, add salt, spices and mix well.
3. Pour plenty of bacon with a mixture of salt and spices. It is very important that the salt is covered. fat. If the piece is large, you can make small incisions and pour salt into them.
4. Place two bay leaves on top and bottom of the piece and wrap the lard tightly in a food film, bag or foil. On top, remember the fat with your hands again.
5. Leave the lard to salt for 6-8 hours at room temperature, and then hide in the refrigerator. After 2 days, the fragrant spike is ready. You can withstand salted lard for up to two weeks, but is there enough patience? Bon appetit!

Knowing how to choose lard in the market, you can always buy only high-quality and fresh lard with excellent taste. There are many legends about the dangers of lard, which often scare people who love this product. "Site" He understood all the subtleties of the issue and dispelled most myths.