Bacon ripened in brine produces a very delicate aroma and looks appetizing. Properly cooked lard in brine in a jar will be well stored and easily chopped. Beautiful in cut, it melts in your mouth and is eaten in an instant.

Classic recipe

Based on the classic recipe, you can experiment with taste, add your favorite spices and seasonings. The brine is prepared strictly according to the recipe, a lack of salt can lead to spoilage of the product, which will not be stored for a long time.

It is necessary to take:

  • 1 kg of lard;
  • litere of water;
  • 190 g of rock salt;
  • Bay leaf;
  • pepper peas.

The principle of cooking lard in brine:

  1. Fat should be washed well. On the skin there may be hairs and traces of scorching by fire, it should be cleaned with a stiff brush, or scraped with a knife.
  2. So that it is cleansed of the sucrose, it is soaked in water for several hours.
  3. The water is drained, the pieces are dried with a napkin. Cut into pieces to fit in a jar. When cutting fat, remember that when it is salted, it will need to be taken out of the can. Too large pieces will not pass through the neck of the glass container.
  4. Place the pieces in a clean jar. Some salt in a saucepan. Banks are better suited for this purpose; they take up less space in the refrigerator.
  5. Next, prepare the brine. Boil water with salt and cool.
  6. Put bay leaves and pepper in jars, pour with cooled brine. Some housewives simply mix salt with raw water. Both options are not bad, however, with boiled water it is more likely that the product will not disappear. It's a matter of taste!
  7. Close the jar with a nylon or screw cap. Leave to ripen at room temperature.
  8. Readiness depends on the thickness of the fat, usually this process takes 7-10 days (if it is thick up to 12 days).
  9. Then the product is cleaned in the refrigerator. Fat should freeze. When it is strong, lard can be put in a plastic bag and freeze.
  10. If desired, they keep it in brine, but not for long, because when you get it out of the can, the seal is broken.

The success of delicious bacon depends on the right servings of raw food, salt and water.

Cooking with Garlic

Garlic in any dish, especially meat, appears to be a winning option. The aroma of one of the best seasonings attracts gourmets. The amount of garlic can be adjusted to your taste. However, it should be understood that its large volume will kill the taste of fat.

For brine with garlic you will need:

  • raw fat - 1.5 kg;
  • rock salt - 290 g;
  • garlic;
  • water - 1.5 liters.

Cooking consists of the following steps:

  1. Prepare all products, wash and dry the jar. Boil water in a saucepan.
  2. Add salt to boiling water, mix and boil until it dissolves. You should not boil for a long time, otherwise the water will evaporate, the proportions will be violated.
  3. Water should be cooled. If you intend to salt a large amount of fat, it is better to boil the water overnight, so that in the morning it cools down.
  4. In a jar put pieces of bacon, pour the contents of water. Cover and stand for 24 hours.
  5. After a day, drain the water, this technique will allow the fat to clear. The brine will be transparent.
  6. Cook the brine again, if it seems tiring for you, skip this step. Add garlic and spices squeezed through the press to taste to the cans.
  7. Cans covered with lids are left in the room for two days, then put away in the cold. In general, salt lard - 6-7 days.

How to pickle with onion peel

For this salting method, you need to prepare the following ingredients:

  • lard - 900 g;
  • a cup of onion peel;
  • rock salt - 160 g;
  • cloves 2-3 pcs.;
  • Bay leaf;
  • litere of water.

Cooking process:

  1. Wash the lard. Cut into pieces and stack tightly in jars.
  2. We put water on the fire, put onion peel there. It should be boiled with salt, so that the brine regains a beautiful onion color.
  3. Cool the brine, add bay leaf and cloves to the jars. Pour the composition.
  4. Store in the room for a day, and then put to ripen in the cold for a week.

The lard cooked in onion peel turns out to be spicy in color like smoked bay leaf and clove.

Salting salted in hot pickle in a jar

Hot pickle allows fat to cook faster. It does not need to be cooked, it is simply poured with brine and allowed to salt for at least 5 days (provided that it is thin).

Required Products:

  • a piece of fat per kilogram;
  • water liter;
  • salt - 165 g;
  • spices to taste.

Cooking, observing the following recommendations:

  1. We put washed pieces of bacon over the banks. We cook the brine with spices, hot pouring it into jars.
  2. This must be done carefully, otherwise the jar may crack. Previously, to prevent this from happening, they put a metal spoon in which they poured boiling water.
  3. We cork the bacon, let it be salted. After 2 days, we remove it in the cold, readiness will come after 4-5 days.

Option for long-term storage

To keep the product stored for a long time, sterilized jars should be taken. Soak lard in water overnight, then drain it. Salting is done with stronger saline brine. Roll up with metal caps and send to the cold.

For long-term storage, you need to prepare:

  • fat - 3 kg;
  • water - 1.5-1.7 liters;
  • salt - 700-800 g.

Cooking process:

  1. In sterilized jars, put the prepared fat.
  2. Fill it with brine, which is prepared hot or cold. In the first case, it will need to be cooled.
  3. Cover with a sterile lid and close for storage. Sent to the cellar or pantry.

If the fat during prolonged storage turns out to be too salty, it can be soaked before use.

Traditional Ukrainian Recipe

Required Products:

  • lard - 2 kg;
  • rock salt, how much will take;
  • garlic;
  • litere of water.

We cook by observing the following steps:

  1. Pun slices of bacon with a sharp knife, place garlic cloves inside.
  2. In the dishes where the solution will be prepared, pour water and add salt. Stir constantly. The amount of salt needed is determined per egg. To do this, put the raw chicken egg (whole) in the mixed brine. If there is enough salt, the egg will pop up over the brine, showing a patch.
  3. Pour them banks, cover. Readiness is determined by the skin, it should soften, and the whiten lard.

How much fat is stored in brine in a jar

To keep the fat longer, it needs to be packaged in bags and frozen. If it is salted with garlic, the shelf life in the brine is reduced. In a normal salt fill, an open jar is stored in the refrigerator for up to a month or longer. If its integrity is not broken - 2-3 months. The product prepared for long-term storage - up to 2 years.

Useful Salting Tips

  1. To make the fat tasty you need to choose it correctly. Try to pinch off a piece of the skin, if it easily leaves - this is a great option, buy it.
  2. Salt needs to be taken only stone. Fine and iodized salt will not work.
  3. Rinse the lard well, otherwise the remaining blood will quickly ruin it, the brine will become cloudy, and an unpleasant aftertaste will appear.
  4. Do not put too many spices if you are supposed to store lard for a long time. It is better to refresh its taste with spices when serving.
  5. Pour the brine so that it completely covers the contents of the can.

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