Boiled salted lard at home. Boiled bacon with garlic. Salting lard in brine at home

Boiled bacon- oddly enough it sounds, but boiled bacon not only has the right to exist, but also very tasty. The only fat is needed "with a slot" - that is, with streaks of meat. Moreover, the more meat, the tastier. Accordingly, we buy the underbelly - the underbelly of a pig. The skin is required.

Unfortunately, the piece that we managed to acquire for its beauty and abundance of meat did not differ. Nevertheless, it turned out delicious.

Due to the fact that a minimalist version was being prepared, spices and various flavors were used in very limited quantities.

So, for boiled bacon you will need:

• Pork lard with a slot and always with a skin.
• Garlic.
• Salt.
• Allspice a couple of peas, the main thing is not to overdo it and not shift it.
• Bay leaf.

I'll tell you about additional spices and cooking options at the end of the post.

Cooking boiled bacon.

Cooking takes about 5-10 minutes.

First of all, we pour water into a saucepan, according to the amount - so that the fat is subsequently completely closed, but does not float like in the sea-ocean.

Add salt to the water, add it to the soup as usual.

We put on fire and leave to boil.

At this time, we take out the bacon, singe it if necessary, carefully scrape the skin with a knife so that the skin is clean and smooth.

Cut the garlic into thin slices - amount as desired. But you shouldn't be too stingy.

Rub a piece of pork with salt, put the chopped garlic on the side of the meat.

Fold a piece of pork in half, or roll it into a roll if the piece allows. With the skin on the outside, garlic on the inside, of course.

We take either culinary twine or white thread and tie the piece tightly so that it does not even have an idea to open up.

We wait for the water with pepper to boil and put the prepared bacon in it. We do not reduce the fire, the main thing is to achieve the fastest possible re-boiling.

I cook in time, depending on the size of the piece, in this case it was cooked for about an hour or an hour and a quarter. The meat should be completely cooked.

10-15 minutes before the end, add bay leaf to the pan. After the end of cooking, we take out the bay leaf and ruthlessly discard it.

Turning off the heat, leave the bacon in a saucepan to cool in the broth.

After cooling down, two scenarios are possible:

If elastic skin is to your taste, then after cooling down, take out the bacon from the pan, wrap it in foil and put it under pressure in the refrigerator.

If you need a soft skin, leave the bacon in the broth without a refrigerator overnight, if it was cooked in the evening, that is, for 8-10 hours.

Then we take out a piece, free it from the shackles and cut it. Store subsequently in the refrigerator in foil or parchment paper.

Very good as a snack, a good addition to. Also great for sandwiches.

Returning to the promised spices and cooking methods.

From spices, ground black pepper can be added to the garlic inside the bacon. Black peppercorns can also be thrown into the water. You can also add a clove bud, a little cinnamon, cardamom to the water.

You can also cook in onion skins. I did this and that. I can say one thing about the husk. The only thing that it gives is a slight coloring of the skin and the outer parts of the meat. And since, as you know, the color of the car does not affect driving performance, it does not make much sense to bother with husks on purpose. Although, if at home onion peel in bulk, then you can use it.

The undercap is the fat from the belly of the animal. Lard (undercap) is best chosen with a lot of meat.
Preparation:

I had a long piece of bacon, so I folded it in half. Before folding, you need to rub the bacon with salt and put chopped garlic in the inside and lightly sprinkle with black pepper.

We fold the bacon and tie it with threads. If the lard is small, just rub it with salt. Garlic and pepper can be grated ready-made.

Pour 1.5 liters of water into a saucepan, add 3 tbsp. tablespoons of salt and a few petals of onion peels (for color). The water should almost cover the top of the bacon. Bring water to a boil and remove the husk.

Put the bacon in boiling water and wait until it boils, then reduce the heat. Cook with a slow boil until the meat is tender (about 1 hour). If the lard is completely without meat, you need to cook for 20 minutes. Peas and bay leaves can be added to the water.

Remove the pan from the heat and leave the bacon in the marinade until it cools completely.

After cooling, remove the bacon from the brine, dry with a napkin, remove the threads and rub with a mixture of peppers (to taste). Wrap bacon in foil or parchment paper and refrigerate. You can eat in an hour.

I indicate the salt in the recipe to your taste. It is impossible to oversalt the lard, but we have it with meat, therefore it is better to cook the undercrown in water, a little saltier than you cook the soup. And then the finished bacon (but not from the meat side) can be rubbed with salt and pepper.

I bring to your attention a recipe for the best boiled lard. Before, I could not even think that I would like boiled bacon, but having cooked it according to this recipe, I realized that it was incredibly tasty. A special feature of this dish is the preparation of bacon in onion skins: it gives an appetizing golden hue and special notes of taste. Homemade lard turns out to be soft, tender and aromatic. Everything is prepared simply, without unnecessary complications. This dish will certainly delight you with its piquant taste and diversify the festive table with meat appetizers. If you like lard, then be sure to cook it in this original way.

Ingredients:

• 1 kilogram of fresh lard;
• 1 liter of cold regular water;
• 150 grams of salt;
• 2 heads of garlic;
• 5 bay leaves;
• 1 teaspoon black peppercorns
• 1 teaspoon coriander peas;
• a pinch of allspice (peas);
• 3 handfuls of onion skins;
• garlic to taste;
• seasoning for bacon to taste.

The best boiled lard. Step by step recipe

1. First, let's prepare the marinade. To do this, pour dry onion husks into a convenient saucepan, add salt, black peppercorns, bay leaves, allspice and coriander peas.
2. You can use any spices, based on your taste: the amount of spices can be used to regulate the pungency and piquancy of the dish. With lard, you can use ginger, red paprika, hot chili peppers, ground black pepper, dry ground basil, coriander, saffron and cloves.
3. You can use one or several types of spices, create a mix of flavors.
4. Garlic needs to be added whole, not peeled, but before that you need to cut off the tails and rinse under cold running water. In order for the garlic to give off its aroma, you need to make holes in it with a knife.
5. Pour water into a saucepan with all the ingredients and send it to the fire. When the marinade boils, then boil it for another five minutes.
6. While the marinade is being prepared, we will prepare the bacon: it needs to be cut into small pieces, about three centimeters thick.
7. For this recipe, I like to use lard with a layer of meat: undercap or brisket. You can make your choice, in any case - it will be very tasty.
8. When the marinade has boiled for five minutes, you need to send chopped bacon into it. It needs to be positioned so that it is completely covered with marinade. Cover the saucepan with a lid, from the moment of boiling, over medium heat, boil the bacon for ten minutes.
9. If your marinade does not completely cover the bacon, then add a little boiled water, but do not overdo it, so as not to spoil the taste of the marinade.
10. When the bacon is boiled, then it must be removed from the heat and left to cool at room temperature. When the bacon has cooled, it must be refrigerated for twenty-four hours.
11. When the bacon is marinated in the refrigerator, remove each piece from the pan and rub it well with a paper towel: this will remove excess moisture.
12. After that, take the garlic, peel it, chop it with a press and mix with the seasoning for bacon, mix well until smooth. We coat each piece of bacon a little with a prepared homogeneous mass of garlic and seasoning.
13. The finished lard should be stored in a refrigerator in a closed container.

The best boiled lard turns out to be amazing and rich, very tasty. He looks just amazing: onion peel gives a very beautiful color. The cooking recipe is really simple, even a novice cook can handle it. Before serving, the bacon must be removed from the refrigerator, cut into thin plates - and can be served with black bread, mustard and fresh vegetables. Lard just melts in your mouth - this delicacy is great for a festive table and is one of the first among meat snacks. On the site "Very tasty" you can find a lot of interesting recipes. Bon Appetit!

Sooner or later, many housewives think about how to salt lard at home, because homemade lard is a wonderful hearty snack and a very healthy product. In addition, the cost of self-prepared lard is several times cheaper than the price of ready-made salted lard. Lard contains fats valuable for the body, arachidonic acid, as well as vitamins A, D and E, due to which the inclusion of this product in the diet has a beneficial effect on health. Of course, you should not abuse lard, but eating 10-30 g of lard per day is very useful. If you do not know how to salt lard at home, tips and recipes from "Culinary Eden" will come to your aid.

When choosing fresh lard, remember that a good product should have a uniform white color with a pinkish tinge, a fresh smell and a firm elastic consistency. To check the quality of the bacon, use a sharp knife - a quality product will pierce easily with little resistance. It is better to refuse to buy too soft lard with a yellow or gray tint. The lard should be between 3 and 6 cm thick - thicker lard can be old and tough. The skin of the bacon should be thin and yellowish or pinkish in color, along with the absence of bristles. You should not buy boar or wild boar fat, otherwise the resulting fat can be tough and smell bad at the same time. As you can see, it is worth approaching the choice of lard with all care, since even the most competent salting will not save a bad product.

Before cooking lard, rinse it under cold running water, scrape the skin off with a knife and dry thoroughly with paper towels. In the event that you still get thick lard, it should be cut into thin layers, otherwise it will not be salted. For salting, it is best to cut the bacon into medium pieces about 3-5 cm wide.

Lard can be salted in three ways - dry, wet and hot (boiling). The dry salting method is the simplest and fastest - in this case, the bacon is rubbed with salt and spices with the addition of garlic and put into the refrigerator for a period of 3 to 5 days. With wet and hot methods, the product is prepared in brine (in the first case, it is poured with brine, in the second case, it is boiled in brine) - these methods are more laborious, but the prepared bacon has a very long shelf life (up to 1 year). For better salting of bacon, you can use oppression. Also, do not be afraid to sprinkle lard with a large amount of salt - the product will absorb exactly as much salt as required.

The traditional spices and additives used in salting lard are garlic, ground black pepper, black peppercorns, allspice, bay leaves, cloves, cumin seeds, coriander, paprika, fenugreek, marjoram and suneli hops. The prepared lard must be stored in the refrigerator or freezer in an airtight container or container so that it does not lose its taste.

Dry salting of bacon

Ingredients:
2 kg of lard,
150 g salt
1 head of garlic
ground black pepper to taste.

Preparation:
Cut the bacon into slices about 4-5 cm wide and make transverse cuts on it with a knife. Pour salt into a plate and rub the lard thoroughly with salt on all sides. Sprinkle with black pepper and place the chopped garlic in the slices. Place the bacon in a plastic bag or enamel bowl and refrigerate. The lard will be ready in 3-4 days. After that, you need to clean off the excess salt and pepper from the fat, place in a bag or wrap with parchment paper and store in the freezer.

Salting bacon wet in brine

Ingredients:
800 g lard,
3 liters of water
6-7 peas of allspice,
1 tablespoon black peppercorns
6 cloves of garlic
4 rounded tablespoons of salt
5-7 bay leaves,
2 teaspoons ground paprika.

Preparation:
To prepare the brine, pour water into a saucepan and add salt, chopped peppercorns, allspice and bay leaf. Stir and bring to a boil, then remove from the stove and cool the brine to room temperature. Put the prepared bacon in a glass jar (best of all with a volume of 0.5 l) and pour the prepared brine to the brim. The bay leaf and pepper should be in the jar. Close the jar with a lid and refrigerate. The lard will be ready in about 4 days. It must be removed from the jar and dried with paper towels. After that, rub the bacon with paprika and garlic passed through a press, wrap it in food foil or parchment paper and keep in the refrigerator for another 3 days.

Hot salting lard

Ingredients:
1 kg of lard,
1 liter of water
100 g onion skins,
80-90 g of salt
8-10 cloves of garlic
10 allspice peas,
6-7 peas of black pepper,
5 bay leaves,
2 tablespoons of sugar
ground black pepper or other spices to taste.

Preparation:
Put onion peels, salt, allspice, black peppercorns, bay leaves and sugar in a saucepan. Pour in water, stir and bring to a boil. Boil for 2 minutes, then add the lard chopped into pieces. Cook for about 10 minutes, then cool, cover and refrigerate for 24 hours. Remove the bacon from the brine, dry it, grate it with garlic and ground black pepper passed through a press. Wrap bacon in foil or cling film and put in the freezer for 3-4 hours. After that, the fat is ready to eat.

Fast method of salting lard

Ingredients:
1 kg of lard,
4 tablespoons of salt
7-8 cloves of garlic
a mixture of peppers to taste.

Preparation:
Rub the pieces of bacon with salt, a mixture of peppers and garlic passed through a press. Place the bacon in a bag or container and leave for 12 hours at room temperature, then put it in the freezer. Lard can be eaten the next day.

Salted lard in brine

Ingredients:
1 kg of lard,
800 ml of water
1 glass of salt
5 cloves of garlic
5 bay leaves,
7 peas of allspice.

Preparation:
To prepare brine (brine), you need to dissolve the salt in water. To do this, it is better to add it in several stages, mixing thoroughly each time. Add spices and bring the solution to a boil. Cook for about 5 minutes, then cool to room temperature. Put small pieces of bacon in a glass jar, putting chopped garlic, pepper and bay leaf between them. The fat should not be stacked too tightly. Pour lard with brine. The amount of brine should be 1-2 cm higher than the lard. Cover the jar with a lid or gauze and leave for 3-4 days at room temperature. After that you can taste the fat. If it tastes unsaturated, it should be allowed to salt for a few more days.

Now you know how to salt lard at home in order to get a quality tasty product for the joy of the whole family. It remains only to choose the method of salting that you like the most and be a little patient. Bon Appetit!

Before talking about salting lard, let me say a few words about the product itself.

People have been consuming lard for centuries. With it, fried potatoes are tastier, and in dumplings they are a welcome guest, and a sandwich with lard sometimes comes in handy, and many other dishes cannot be cooked without it.

Nutritionists, talking about the high content of fat in lard, argue about the dangers and benefits of this product. But they agree on one thing: the use of lard in reasonable quantities will not harm our body. In addition, lard contains a number of valuable essential fatty acids that a person needs for a normal life. For example, this product contains polyunsaturated arachidonic acid, which is part of all cell membranes, is part of the enzyme of the heart muscle, and is involved in cholesterol metabolism. In terms of the content of fatty acids, lard is close to vegetable oils. The calorie content of lard is up to 900 kcal per 100 g. Biological activity is 5 times higher than that of oil. Therefore, in winter, lard is what you need to maintain vitality and immunity.

How to choose lard for salting

When choosing lard, pay special attention to product color and smell. It is best if the lard itself is white or pale pink, about 4-5 centimeters thick (optimal for salting). If the lard is much thicker, then it can be cut into layers. Fresh fat should not be yellow or gray. The skin of this product should be smooth, without bristles, thin, yellowish or pinkish in color. A knife easily goes into fresh bacon. The fat should not have a foreign smell. Boar fat can smell like urea. Such a product should be discarded. It will be difficult to get rid of the smell.

There are many recipes for salting lard. We would like to bring to your attention two fairly simple and original recipes.

The classic recipe for salting lard

We cut the bacon into pieces 7-10 cm in size and 4-5 cm thick. Prepare the spices. It all depends on your desire and capabilities. Usually, garlic, red or black pepper, dry ground dill, bay leaf, suneli hops, marjoram, caraway seeds, cardamom and others are used for salting lard. Mix salt and spices. Rub each piece of bacon well with this mixture.
Sprinkle the bottom of a wide dish with spiced salt. Pack the bacon tightly. You can sprinkle the rest of the mixture on top. Cover and leave in a cool, dark place for 2-3 days.

Use a knife to free the fat from excess salt. Ready.

Boiled bacon salting recipe

Pour cold water into a saucepan. Put onion skins there (it will give the fat a pleasant golden color). The more onion skins you put, the more intense the color of the boiled bacon will be. Bring the water with the husk to a boil, salt, put the bacon, bay leaf. Don't be afraid to oversalt. The lard will take as much salt as it needs. But remember that the water must completely cover the fat. Lard is cooked in boiling water for 10 - 15 minutes. Then remove it from the pan, cool, add black pepper to taste. Cool and the salted lard is ready.

Such fat is stored, as a rule, no more than 5 - 7 days.

For salting, you will need
0.5 kg lard
Bay leaf - 1 pc.
Salt - 2 - 3 tablespoons