Salo is a national product that has long earned universal love. It is used to prepare a variety of dishes, grilled on a campfire on a camping trip, grind to prepare hearty sandwiches or served in thin slices as a snack. Today we learn how to salt lard with garlic to get an incredibly tasty snack.

Lard with garlic in brine

Salting salted in brine is the most popular way, which involves the presence of:

  • 1 kg of fat;
  • 200 g of salt;
  • ½ head of garlic;
  • bay leaves, peas of allspice and black pepper, paprika and other spices.

The sequence of actions consists in performing the following manipulations:

  1. During the night, the lard is soaked so that there are no streaks of blood, and then dried on paper towels.
  2. The product is divided into medium pieces, which are placed in a pan and filled with water so that it slightly covers them.
  3. Then salt is added.
  4. After the contents of the container boil for 3 minutes, the stove is turned off, and the lard remains in the pan with brine for 12 hours at room temperature.
  5. After the designated time has passed, slices of bacon are rubbed with spices and crushed garlic, and then sent to the cold in the container.

There they must be at least 4 hours before serving. Serve appetizer with strong drinks on bread slices.

Dry cooking

This is another technique used to produce a delicious aromatic fat, pieces of which simply melt in your mouth.

Salt the lard in a dry way by preparing the following ingredients:

  • 800 g of the main product;
  • 70 g of salt;
  • 4 cloves of garlic;
  • bay leaf and 10 peppercorns.

The progress of work consists in the following actions:

  1. Salo is washed, wiped with napkins and divided into pieces, which are sprinkled with salt.
  2. The prepared product is placed in a container in layers, between which garlic plates and spices are laid out.
  3. The capacity for a day is left on the table, and then sent to the cold.
  4. When after 2 days the fat “ripens”, salt is removed from it.

With hot pepper

If the family loves spicy dishes, then the recipe for salting fat with hot pepper will be very useful.

For a kilo of fat, you will additionally need only:

  • a handful of seasoning;
  • 1 kg of salt;
  • 1.5 heads of garlic;
  • 2 pinches of ground hot pepper.

Cooking method:

  1. A piece of bacon is halved.
  2. Each part is well rubbed with paprika, sprinkled with spices on all sides, after which it is laid out on the bottom of a deep bowl, covered with salt.
  3. On top of the pieces of bacon, laid with the skin down, are laid out plates of garlic.
  4. Everything is covered with gauze and filled with salt in such a way that a pea forms on top.
  5. The bowl is half a day on the table, then 4 days in the refrigerator, after which the salt is removed.
  6. Salo is placed in bags and sent to the freezer.
  7. After a day, a delicate product is served on the table.

How to salt lard with garlic in a jar

Not without reason dry ambassador is very popular.

With this method, it is impossible to salt the product, because lard will take as much salt as it needs.

Components:

  • fat;
  • salt;
  • garlic;
  • spicy spices;
  • some water.

Step-by-step cooking instructions:

  1. Salo is cut into pieces with dimensions of 5x5 cm.
  2. All parts are rubbed with salt.
  3. Gruel is prepared from garlic, which is diluted with water to a liquid state.
  4. Salo is dipped in a dressing and rammed into a jar, where it is sprinkled with spices.
  5. The product is being salted out for a week in the cold.

Advice! To extend the shelf life, salted pieces of fat are sent to the freezer.

Brine cooking technology

According to this recipe, a universal product is obtained that is ideal for creating a variety of sandwiches - with slices of bacon and mustard, with garlic paste, etc.

For salting of aromatic fat weighing 2 kg, we will prepare a saline solution from:

  • 250 g of salt;
  • 2 heads of garlic;
  • 1 liter of water;
  • 5 bay leaves;
  • peppercorns.

The process of salting fat in brine:

  1. The main ingredient is cut into pieces, the size of which should correspond to the neck of the jar.
  2. A brine is prepared from water and salt. After cooling, it is poured into a jar, where lard with bay leaf and garlic heads pulled into cloves has already been packed.
  3. The lard is aged for 4 days in a dark room, after which it is removed from the container, crumbled in your favorite spices and put away in the cold.

Recipe with herbs

Lard with herbs and garlic flavor is a simple but very tasty appetizer. The time taken to prepare it does not compare with the result.

You will need:

  • a piece of fat;
  • salt;
  • 2 heads of garlic;
  • 15 g of dill.

Preparing the appetizer as follows:

  1. Salo is sprinkled with salt and aged for 24 hours at room temperature, and then for 2 days in the cold.
  2. When the product is ready, it is cleaned of salt and cut into pieces, which are sent to the combine.
  3. There are added cloves of garlic and herbs.
  4. Everything is grinded and laid out in a jar.

Important! The shelf life of such a snack is 1 year.

Boiled lard with garlic

A delicious and delicate piece of lard weighing ½ kg with an unsurpassed garlic aroma is prepared from:

  • 20 g of salt;
  • 3 cloves of garlic;
  • 5 peas of pepper.

To deliciously salt the lard, we follow this algorithm:

  1. Garlic cloves, pepper and salt are ground in a mortar.
  2. A piece of bacon is rubbed with a fragrant salty mixture and placed in several bags, which are well pulled by twine.
  3. The prepared product is dipped in cold water, in which it is cooked 80 minutes after it boils.
  4. When the lard has cooled (in the bag), it is cut into pieces and served to the table.

Salo with garlic is an excellent appetizer, which can be very useful on a festive table with strong drinks, as well as a light snack with a cup of tea before the upcoming dinner.

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