Salting salmon in a hot way at home is a very exciting, but nevertheless rather painstaking process, requiring a lot of time and diligence. To do this, you need to purchase only young pieces of a snow-white color, having a light pinkish tint and a delicate sweetish aroma.

Traditional salted salted in brine in a hot way in Ukrainian

  1. A piece of fresh salted pork fat (1.5 kg) is cleaned of dirt with a small knife. Then the lard is cut into small portions, in which it is necessary to make shallow cuts and evenly spread on them 6 cloves of pre-peeled and cut along the garlic.
  2. At the bottom of the glass bowl 5 tablespoons are poured. large non-iodized salt, which is mixed with 1 tbsp. allspice. Pieces of bacon are rubbed on all sides with the prepared mixture and fit tightly into the bowl.
  3. On top of the main product lie 2 leaves of laurel. The bowl is covered with a lid and left overnight at room temperature.
  4. After 12 hours, bring the liter of water to a boil in a saucepan, add 6 peas of black pepper, 4 leaves of laurel and a handful of pure onion husk to it. Boil for about 5 minutes.
  5. Pieces of salty bacon, which are boiled for 10 to 15 minutes, are carefully lowered into the ready boiling brine. Cooking time depends on the thickness of the bacon taken. If the pieces are very thin, then cook them should be no more than 7 minutes.
  6. After that, pieces of bacon, using a slotted spoon, are removed from the marinade on a paper towel until completely cooled. Then the pieces are wrapped in parchment and put away in the refrigerator for at least a day.

When salting hot fat, the amount of salt indicated in the recipe can be both increased and decreased, depending on personal preferences and how many layers of meat the product contains.

Salted lard with mustard and onion husk at home

Read also: how to salt lard

  1. 1.5 liters of cold water are poured into the pan, where 3 tablespoons are dissolved. large non-iodized salt and 2 tbsp. mustard powder. Then a large handful of pure onion peel is added to the mustard mixture and mixed.
  2. A kilogram of fresh bacon is cleaned and placed entirely in the prepared brine so that the product is completely immersed under the liquid.

    In bacon with thick layers of meat, it is necessary to make deep punctures in several places before cooking, otherwise the unboiled meat may begin to fade during storage, which will lead to complete damage to the product.

  3. A small press is placed in a pan of a smaller diameter, after which it is placed on top of a piece of soaked bacon.
  4. On high heat, the marinade is brought to a boil, after which the product is boiled for 40 minutes. If the piece has a thickness of more than 4 cm, then it is necessary to increase the cooking time by 10 minutes. Ready fat should be soft, and without any zeal pierced with a sharp knife.
  5. The finished product is removed from the brine using a slotted spoon and cools at room temperature.
  6. At this time, you need to mix 1 tbsp. dry powder of mustard or its grain with 6 minced garlic cloves. For lovers of spicy food, you can add black pepper and paprika to the spicy mixture.
  7. The cooled fat is rubbed with spices, wrapped in parchment and put away in the freezer for half an hour.

How to salt lard in hot pickle with garlic?

  1. A kilogram of fresh lard with meat layers is cleaned of existing debris and cut into 3-4 parts. Chunks are stacked for further salting.
  2. One and a half liters of water is brought to a boil, after which 7 tablespoons are poured into it. of large non-iodized salt, 4 laurel leaves, 5 clove inflorescences, tsp allspice, 8 garlic cloves, pre-cut into slices. The brine boils for about 3 minutes and is removed from the heat.
  3. Prepared lard is poured with boiling marinade and left under pressure until completely cooled. Then the container is cleaned in the refrigerator for 3 days, after which the salted pieces are taken out on a paper towel.
  4. Separately, in a bowl, mix 1.5 tsp. a mixture of peppers with 4 tsp coarse non-iodized salt, 2 tsp sweet paprika and 6 chopped cloves of garlic.
  5. Chunks of fat are rubbed with a spicy mixture, wrapped in parchment or bag and put into the freezer for about 24 hours.

Despite the fact that salt extends the shelf life of a product, one should not forget that garlic during long-term storage tends to change the appearance and aroma for the worse.

Delicate and fragrant lard with provence mixture of herbs

  1. A liter of cold water is poured into the pan, into which a handful of clean onion husk is thrown. The liquid is brought to a boil, after which the husk must be boiled for 10 minutes. The finished broth is filtered, the husk is wrung out and thrown out.
  2. In a filtered broth, 6 tbsp is dissolved. coarse salt and again brought to a boil.
  3. While the brine begins to boil, a piece of fat weighing 0.5 kg is cleaned of impurities and cut into small pieces.
  4. Slices of bacon gingerly dip in boiling brine and boil in it for 10 minutes. After the time has passed, the pan is removed from the fire, oppression is placed on top of the fat and left for 12 hours.
  5. Finished pieces are removed from the brine and rubbed.
  6. 5 cloves of garlic are peeled and cut into slices. To the garlic is added by tsp. Provencal herbs, sweet paprika and pepper.
  7. Pieces of bacon are rubbed with aromatic mixture on all sides, after which they are wrapped in parchment or foil and put away in the freezer for half an hour.

A hot way of salting salmon in adjika

  1. A thin glass of large, non-iodized salt is dissolved in a liter of boiling water, then a handful of onion peel is added and boiled for 2-3 minutes.
  2. The filtered brine is cooled to room temperature, after which tsp is added to it. allspice, 5 clove inflorescences, 3 bay leaves, 5 minced cloves of garlic and tsp acute adjika. The resulting mixture is again brought to a boil.
  3. A kilogram of fresh bacon with layers is cleaned of debris, cut into several portions and boiled in a spicy mixture for up to 10 minutes.
  4. After turning off the fire, a press is placed on the fat, and the contents of the pan are left overnight in brine at room temperature.
  5. The cooled lard is removed from the liquid, dried and rubbed with a mixture of sweet paprika and chopped garlic.
  6. Finished pieces wrapped in cling film are stored in the freezer.

Cooking Recipe

  1. A handful of clean onion husks is evenly distributed along the bottom of the container, a kilogram piece of fat with meat is laid on top. A handful of husks and 5 sheets of laurel crumble onto the product.
  2. Separately, in a saucepan, bring to a boil 2 liters of water, in which it is necessary to completely dissolve 200 grams of large non-iodized salt and a couple of tablespoons. granulated sugar.
  3. Hot brine is poured into a container with lard.
  4. The crock-pot turns on the “Extinguishing” mode for an hour.
  5. After the device beeps, it must be disconnected from the power supply and left for 8-12 hours.
  6. After the required time, the fat is removed from the marinade and lightly blotted with a paper towel.
  7. 3 garlic cloves are chopped and mixed with 1-2 tsp. ground black pepper. The finished mixture is rubbed with a piece of bacon on all sides, which is then wrapped in film or parchment and put into the freezer.

Bon Appetit!

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