How to pickle bacon at home: salt the fat in dry, wet and hot ways, in a jar or foil

How to pickle lard at home with garlic?

Cooking pork can be in various ways,choosing the one that most like. The most important thing is to buy a fresh, soft and high-quality product. It depends on it, whether it will be tasty. There is a recipe that is suitable for almost every person. If desired, you can change it to your taste.

Ingredients:

• 
  raw lard with skin - 1 kg;


• 
  garlic - 10 denticles;


• 
  pepper - 3-4 peas;


• 
  caraway;


• 
  paprika powdered;


• 
  chili in crushed form;


• 
  bay leaf - 2 pieces;


• 
  salt.

First, the meat product will need to becold water and wipe with paper towels. Then it must be cut into pieces (size as desired) and make small incisions on top. Garlic should be cleaned and chopped. The leaves of the laurel shall be finely chopped and, together with the denticles, placed in the incisions on the main ingredient.

All spices from the list must be mixed inand then rub the resulting mixture with lard. Also they need to be put on foil, which then should be tightly wrapped with pork. Now the resulting product will need to be placed in the refrigerator for about 2 weeks. After the specified time can be eaten.

Solim lard at home in the bank

There is another way of cooking pork. To do this, you need a liter pot and a brine, which you can prepare yourself.

Ingredients:

• 
  fresh fat - 800-1000 g;


• 
  garlic - 6 denticles;


• 
  pepper - 4 peas;


• 
  bay leaves - 3 pcs;


• 
  pepper fragrant - 1 teaspoonful;


• 
  paprika crushed;


• 
  cold water - 1 l;


• 
  salt.

First of all, it is necessary to prepare the brine. To do this, you need about 1 liter of water to boil in a saucepan, add salt and pepper, as well as laurel leaves. After boiling, turn off the fire and allow the contents to cool.

The pork itself must be rinsed, dried and cutthe middle pieces. All components of the recipe are mixed in a liter jar, soak the brine as much as it will turn out. After that, the container should be closed with a lid and sent to the refrigerator. For about a week we salt salo at home in a bank. After that, you can use it, adding garlic, paprika and pepper. It is recommended to store after this not in a jar, but in foil.

Salt bacon with layers of meat

It is very tasty if meat layers are present in the fat. In this case, the best way to cook is to choose a hot method. It though and not the most simple, but the most successful.

Ingredients:

• 
  pork with meat interlayers - 1 kg;


• 
  laurel leaves - 4-5 pieces;


• 
  onion husks - from about 3 bulbs;


• 
  sugar - 2 tablespoons;


• 
  water;


• 
  salt;


• 
  pepper - to taste;


• 
  garlic - 9 lobules.

Onion husks fill with water, hold severalminutes and drained. Salo should be washed and cut into medium sized pieces. Drinking water should be heated, add sugar and salt to it, then turn it off and cool it.

Pork should be cooked in marinade: throw in a saucepan, add brine, husk, pepper and bay leaves to it. Cook this way for about an hour, you can and one and a half. After that, the fire should be turned off, and let the saltinglift infuse for at least 8 hours.

Further, the salted lard with layers of meat (peritoneum)in the following way. We rub garlic cloves and add more pepper. Then wrap it in a food film and put it in the freezer. After a few days it will be possible to serve on the table.

Salo can not only be salted, but also smoked. On the web, the best recipes for salting and smoking are offered by various video bloggers (Anastasia Skripkina) and culinary TV shows ..

Bon Appetit!