With the advent of cold weather, more and more often you want something satisfying: delicious sausage, meat, or a piece of delicate spicy bacon on a slice of dark bread, and with potatoes with sauerkraut and cucumber. Today, in our selection of recipes, we reveal all the most delicious secrets of salting lard at home.
1. With garlic
Lard with garlic and black pepper is a classic that many housewives love. And it is not at all surprising that this simple salting recipe has taken root almost all over the world.
Ingredients:
• Salo - 1-1.5 kg;
• Salt - 1 glass incomplete per finger;
• Ground black pepper - 1 sachet (20-30 g);
• Garlic - 1 medium head.
Cooking method:
• Cut the bacon into even pieces of about 5-6 centimeters;
• And make transverse cuts in each slice;
• In a bowl, mix salt and pepper;
• Then put the pieces of bacon there and roll well on all sides;
• Cut the cloves of garlic into several pieces and stuff them with pieces of bacon;
• Transfer to a bank;
• Cover and refrigerate for at least three to four days;
• Serve ready-made bacon as an independent dish on bread or as an appetizer for borscht, potatoes, etc.
2. In brine
Despite the fact that lard in brine takes a little more time to cook, nevertheless, it is worth it, because its main advantage is its delicate taste.
Ingredients:
• Salo - 1.5-2 kg;
• Water - 4-5 glasses;
• Salt - 1 glass incomplete per finger;
• Garlic - 1 head of medium size;
• Bay leaf - 5-6 pcs;
• Black peppercorns - 8-12 peas;
• Spices for lard - 1 tsp. or to taste.
Cooking method:
• Cut the bacon into even slices 4-5 centimeters thick;
• Pour water into a saucepan;
• Add salt and send to the stove;
• Bring to a boil, boil for 1-2 minutes;
• And then remove from heat and cool;
• Finely chop the garlic, mix with peppercorns and bay leaves;
• Grate pieces of bacon with the resulting mixture;
• Transfer the bacon to the jar;
• Fill with brine;
• Cover with a lid (it is important to leave a small gap);
• Leave the jar in a warm place at room temperature for at least three days;
• Then close the lid and refrigerate for about four to five days;
• Then get the bacon;
• Wipe up with paper towels;
• Grate well with spices;
• Wrap in a paper bag or paper;
• Send to the freezer for a day;
• The next day can be served.
3. In onion skins
Do you like lard with a subtle aroma and smoky flavor? Then the recipe for lard in onion skins is what you need. Try to cook and you will not go wrong, the result will pleasantly surprise you, and the household will require supplements.
Ingredients:
• Lard with a layer - 1-1, 5 kg;
• Water - 1 liter can;
• Onion husks - about two zhmenki;
• Bay leaf - 3-4 pcs;
• Salt - 1 glass incomplete per finger;
• Sugar - 4 tsp;
• Allspice - 5-6 peas;
• Garlic - 5-6 cloves;
• Ground paprika - 1 tsp. or to taste;
• A mixture of peppers - 1 tsp. or to taste.
Cooking method:
• In a saucepan, mix water with onion peels (be sure to rinse thoroughly under running water before that), bay leaves, salt and sugar;
• Stir and bring to a boil;
• Remove from heat and cool slightly;
• Then put a piece of bacon into a saucepan (it is important that the liquid covers it by at least 2-3 cm);
• Cover and bring to a boil;
• Reduce heat and cook for about 15-20 minutes;
• Then remove from heat;
• Cool thoroughly;
• Transfer to a saucepan;
• Cover and refrigerate for 12-14 hours;
• Then get it;
• Dry with paper towels;
• Rub with garlic-pepper mixture and paprika;
• Wrap in cling film (you can use a bag);
• Transfer to the freezer;
• Before serving, cut into thin slices and let stand at room temperature for 5-6 minutes.
4. With prunes
Another delicious homemade lard recipe that will appeal to all those who prefer smoked meats. The main secret ingredient is prunes. It is he who, when salted, gives the same smoky taste and aroma.
Ingredients:
• Lard with a layer - 1-1, 5 kg;
• Smoked prunes - 1 glass;
• Spices for bacon - 1 tsp;
• Garlic - 1 small head;
• Salt - 1-2 tsp;
• A mixture of peas or ground peppers - 1 tsp.
Cooking method:
• Cut the bacon into even pieces of about 5-6 centimeters;
• Make diagonal cuts in each piece;
• Cut the garlic cloves into two or three pieces and stuff them with bacon;
• In a bowl, combine the mixture of peppers, lard seasoning, salt;
• Roll all the pieces of bacon in the resulting mixture;
• Then transfer to a jar, alternating layers with prunes;
• Cover the jar with a lid and move it to a deep saucepan (cover the bottom with a towel beforehand);
• Pour water into the pot so that the level was 6-8 centimeters below the neck of the jar;
• Cook over low heat for about two hours;
• Then cool well and put in the refrigerator.
And for those who loves dumplings - 5 original fillings, which one hundred percent will become a pleasant variety for every taste.