A slice of salty bacon, greased with mustard and laid on a small top of brown bread, has always been and will be considered the best snack for feasts. This product will become one of the most delicious types of slicing, if the lard is properly salted. What will be the most delicious recipe for lard in brine for you is up to you. Below are the best options for this dish, as well as useful cooking tips.

How to salt lard in brine - a classic Ukrainian recipe

The classic recipe for lard in brine refers to Ukrainian cuisine, and is used most often. It is the simplest, but at the same time very tasty option for making snacks. Salted fat is cut into thin slices for sandwiches, fried potatoes with it, served with borsch and soups.

Products for cooking:

  • 1.5 kg of fat
  • 6 peas of black pepper
  • 1 tablespoon ground allspice
  • 2 tbsp coarse rock salt
  • 5-6 laurels
  • 6 large cloves of garlic
  • 1 liter of distilled water.

Salting salted in brine at home:

  1. Rinse a piece of the product thoroughly under running water, then blot away excess fluid with paper towels. Cut into 3-5 pieces of approximately the same size. To clean a skin a knife from the remains of villi.
  2. For the preparation of brine, it is recommended to use enameled dishes. Pour water and dissolve salt into it, add the remaining spices and chopped cloves of garlic.
  3. Pieces of bacon to lower in brine, evenly spreading them over the tank. The liquid should completely cover the fat.
  4. On the dish you need to put oppression. For the construction of cargo, you can cover pieces of bacon with a flat dish, and put a bottle filled with water on top.
  5. Place the entire structure in a cool place and stand for three days. After the period of salting, pieces of fat are removed from the container, dried with napkins, rubbed with ground pepper and garlic plates are put into small sections.

The appetizer is ready to serve. It is best to store part of the product in the freezer, having previously wrapped it in foil.

Salting salted in brine Tuzluk

 

Tuzluk brine differs from all the others in the minimum required ingredients.

To prepare, take:

  • 1.5 kg of fat
  • 7 sheets of parsley
  • head of garlic
  • 1 cup rock salt
  • 5-6 glasses of cold water
  • a bag of pepper peas (you need 15-20 peas).

Step-by-step cooking steps:

  1. Pour water into an enameled pan, add salt and put on fire. While the water is warming, stir occasionally so that the salt is well dissolved.
  2. Meanwhile, rinse the fat and cut it into small oblong slices.
  3. Peel and chop the garlic in a small cube. It is important not to use a garlic squeezer in this cooking method - the juice will flow out faster and the result will be different. Rub the garlic mass thoroughly over all the bacon.
  4. By this time, the brine should already boil. As soon as it boils, it must be removed from the heat and allowed to stand under the lid. For salting can be used when the liquid has completely cooled.
  5. A three-liter bottle is suitable for salting. Fold the cubes in a container, but not tight, so that there is a small space between them. If the product is folded too tightly, it may fade slightly. Salt is laid in layers, between which sprinkle parsley and peas.
  6. Pour brine on top and cover loosely with a lid, or use a special lid with holes. Salting lasts a day, at room temperature. After the sticks are removed from the can, stacked in bags and stored in the refrigerator. If the volume of the cooked dish exceeds the amount that will be eaten in the next 3-4 days, it is better to place the excess in the freezer - at minus temperature it can be stored for several weeks.

Note: smaller pieces are better and faster to salted out than larger pieces.

Transcarpathian fat

Very tasty, spicy and rich in taste is a dish prepared in Transcarpathian style.

For cooking you will need:

  • 300-400 gr of lard
  • 2 medium onions
  • 1 medium carrot
  • small head of garlic
  • 300-400 ml of water
  • 1 tbsp table vinegar
  • 1 tsp fine sugar
  • 1 tsp rock salt
  • 1-2 tsp ground black pepper
  • 3-4 leaf parsley
  • 2-3 peas of allspice
  • 4-6 black pepper peas
  • 1 inflorescence of carnation.

Cooking method:

  1. All spices, except ground pepper, add to water and put on fire.
  2. While the marinade is heating, peel the carrots and cut into small cubes, also pour into the marinade. When the brine boils, add vinegar and turn off the heat.
  3. Rinse the salsa under running water, cut into oblong cubes and put in a separate bowl. It is better to use glass, enameled or clay dishes.
  4. Peel the onion, cut into rings and lay out to the bacon.
  5. Peel the garlic, cut into slices and also add to the bacon. Sprinkle on top evenly with ground pepper and mix thoroughly.
  6. While the fat was preparing for pickling, the marinade should have cooled slightly. At this stage, they fill in lard with vegetables and leave at room temperature for 2-3 hours, after which put the container in the refrigerator for another day.

A dish prepared in this way already has a lot of fans. Some housewives experiment with vinegar - instead of the usual table they use apple, rice or wine. For severity, you can add finely chopped chili peppers, but not more than 3-4 g per the above amount of bacon, so as not to “overdo” with sharpness.

It is recommended to store the snack in Transcarpathian no more than 3-5 days in a refrigerator.

Belarusian salting recipe in Belarusian at home

Belarusian cuisine also has salted lard. But the spices used are slightly different, and the lard itself is recommended to be taken without interlayers or with their minimum amount. The salting method is also different - the brine is not used in the process, salting is carried out by the dry method.

Ingredients for making snacks:

  • 1 kg of lard
  • 1 tsp caraway
  • 4 tbsp coarse rock salt
  • ½ tsp granulated sugar
  • 3 leaf parsley
  • 1 large head of garlic.

How to salt lard in Belarusian:

  1. Rinse thoroughly with running water a piece of fat. After carefully scrape the skin, if it is not cleaned well enough, and rinse again. Dry with paper towels or drain excess liquid by putting in a colander.
  2. Divide the garlic into teeth, peel from the husk. One half must be crushed using a press, and the other cut into layers.
  3. Mix salt and spices, add the crushed portion of garlic. Grate a piece of fat with this mixture.
  4. Finely chop the parsley and mix with garlic slices. Roll the lard in this mixture from all sides and put in a glass vessel or an enameled bowl. Cover with a lid. The capacity should be sent to a cool place inaccessible to light, but not to the refrigerator yet. Salting lasts 5-6 days, and every day a piece needs to be turned over.
  5. After the expiration of the period, the container is placed for another week in the refrigerator, turn the product over twice more within seven days.
  6. Wrap the finished snack in film or foil and place in the freezer for a day.

Serve appetizer with black Borodino bread to borsch or mashed potatoes.

On a note. Salt and spices are cleaned only before serving the appetizer to the table, at other times it can be on the surface of the product.

Smoked smoked brine

For the preparation of bacon with a taste of smoked meats, it is better to choose a preparation with a good layer of meat. As a result, the snack will not only taste delicious, but also look beautiful on the table.

Ingredients:

  • medium head of garlic
  • 5-6 glasses of water
  • husk with 10 or more bulbs
  • peppercorns
  • 4-5 laurel leaves
  • 1 kg of fat with a layer
  • ½ cup coarse salt.

Cooking:

  1. The upper layers of onion peels are best not to use, prepare only subsequent leaves.
  2. Pour water into a saucepan, add spices, salt and husk to it. Put on fire.
  3. Rinse the main ingredient and cut into bars, then put in brine. When the liquid boils, reduce the heat and cook for half an hour.
  4. Turn off the stove, cover and leave to infuse for 8 hours.
  5. Remove the salsa bars from the brine and allow the liquid to drain. You can dip with paper towels.
  6. Wrap the bars with cling film.

Onion peel gives the appetizer a spicy smoked taste. It is recommended to store the snack in the freezer.

How to choose the right fat for salting?

 

The correct piece of fat should have a thin, delicate skin without bristles and the smell of smoke, and the flesh should not have a pronounced smell.

The most suitable part for salting is a cut from the back or sides of the carcass.

Attention also deserves the shade of the product - it should be white or light pink.

It is important to pay attention to the smell - if there are unnatural aromas, it is probably not the first freshness and you should not take it in any case.

Tip. To check a piece of bacon, you need to pierce it with a match - if it comes in easily and gently - the snack will be excellent!

How to speed up the process of salting fat?

Sometimes an appetizer needs to be prepared as quickly as possible, and there is absolutely no time to wait for a few days.

The following recommendations will help to quickly and deliciously salt the lard:

  1. Soak the product in cold water 6-10 hours before salting. The dish will turn out soft and very juicy.
  2. Only large rock salt is suitable for salting.
  3. The smaller the sticks for pickling will be, the faster they will be salted and saturated with spices.
  4. If for some reason small bars are not pleasant, you can just cut a piece of bacon deeper.
  5. Do not be afraid to put more salt - the product will absorb as much as it can enter, and the remainder will simply speed up the salting process. To oversalt a snack is simply impossible!

And the final tip: in the light of the product gets a yellowish tint and deteriorates faster. Store in a cool and dark place.

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