Hot s alted lard: a step by step recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Hot s alted salo is an excellent appetizer, without which it is impossible to imagine a traditional Russian feast. And today we want to offer you some simple options for preparing a homemade delicacy.

Hot s alting of fat. Cooking Recipe

Delicious fragrant bacon can be used to make delicious sandwiches, soups and second courses. Use our recipe and please your loved ones with your favorite snack.

Ingredients:

• fat - one kilogram;
• s alt - five tablespoons;
• garlic - three cloves;
• seasoning for s alting - one package.

How to cook

If you do not have ready-made spices on hand, then use black and red pepper, coriander, bay leaf. So, we are preparing hot s alted lard. We will describe the appetizer recipe in detail below.

Cut the finished lard into medium pieces and send it to the pan. Pour the product with cold water and bring the liquid to a boil. After a few minutes, remove the pan from the heat and add s alt. After that, put the pan with lard in a cool place for 12 hours.

When the specified time expires, you canmove on to the next step. Peel the garlic, chop it with a special press and mix with spices. Remove the lard from the brine, dry it or wipe it with paper towels. Rub each piece with the aromatic mixture, then wrap them in foil.

Send the blanks to the refrigerator for a few hours. The finished treat can be served with black bread and vegetables.

Hot s alted lard in onion skins

Would you like to prepare a snack for the holiday? Then this recipe is for you. The taste of the finished lard resembles the taste of good boiled pork, and the aroma is beyond praise.

Required products:

• pork fat with small layers of meat - one kilogram;
• husk from one kilogram of onion;
• s alt - three tablespoons;
• bay leaf - ten pieces;
• garlic - one head;
• black and red pepper to taste.

Hot s alting of bacon will not cause any difficulties for both experienced and novice cooks. Just read our recipe carefully and then repeat each step.

First prepare the husk. To do this, remove it from the onion, rinse well, put in a saucepan and pour 1.5 liters of water. Add two tablespoons of s alt to it and cook in boiling water for about five minutes.

Process the lard and cut into pieces (200 or 300 grams each). After that, send the blanks to the pan to the husk. Make sure the water covers them. If there is too little liquid, add more. Bring the brine to a boil again, and thenturn down the heat. Boil the fat for at least half an hour. Remove the pan from the stove and wait until its contents have cooled down.

Through the press, pass the bay leaf with peeled garlic, and then mix the chopped products with pepper. Grate dry pieces of lard with the resulting seasoning, wrap the blanks in foil and send them to the refrigerator.

After 12 hours, cut the delicacy into thin slices and serve it to the table.

Lard with liquid smoke and onion skins

This recipe is good because it takes only a few hours to prepare an appetizer. If you want to quickly prepare for the holiday, then make hot s alted lard for your guests. Homemade delicacy will turn out fragrant, appetizing in appearance and very tasty.

Buy raw bacon only from trusted manufacturers. We would like to remind you that the best product is fat cut from the back or sides. And last but not least, you need to pay attention to the fat cut from the animal's peritoneum.

Products:

• one kilogram of fresh fat;
• one and a half liters of water;
• a glass of coarse s alt;
• teaspoon dry adjika (preferably spicy);
• garlic head;
• 15 peppercorns;
• five bay leaves;
• six grams of liquid smoke;
• 100 grams of onion peel;
• a teaspoon of sweet paprika.

Recipe

How to properly carry out hot s alting of fat? A photo of the finished product and a detailed description will help you cope with this task.

First of all, process the fat - carefully scrape it off with a knife and rinse in running water. After that, cut the piece into several pieces so that they fit freely in the pan and are completely covered with water.

Pour water into a suitable dish and put it on medium heat. When the liquid boils, send s alt, adjika, bay leaf, crushed pepper and pre-washed husks into it. At the very end, add liquid smoke.

Put the bacon into the pan and boil it for five minutes. Remember that the longer the product is cooked, the softer it will be. Therefore, you can calculate the time yourself, based on your taste preferences.

Turn off the fire and leave the fat in the brine for 12 hours. Rub the pieces with a mixture of garlic and paprika, wrap them in cling film and send to a cool place. In a few hours, your favorite treat will be ready.

How to pickle bacon using a slow cooker

Surprisingly, modern kitchen appliances can help housewives even in this matter. We will tell you how to cook hot s alted lard in onion skins in a slow cooker.

Ingredients:

• one kilogram of lard with meat (brisket);
• 200 grams of s alt;
• four or five bay leaves;
• two handfuls of husks;
• one liter of water;
• two tablespoons of sugar;
• ground black pepper;
• garlic to taste.

Hot s alting of fat with the help of a slow cooker is easy and will not cause you any difficulties.

First, soak the husk in water for a few minutes, and then rinse it under running water. Carefully scrape off the fat and also wash well. Don't forget to cut it into bite size pieces.

Put a part of the husk on the bottom of the bowl, lay the lard and bay leaf on it. Put the remaining husk on top of the products. Separately, boil one liter of water, and then dissolve s alt and sugar in it. Pour lard with brine and turn on the "Extinguishing" mode for one hour.

Leave the cooled fat in the marinade overnight or eight hours. After that, the pieces need to be dried and grated with ground pepper mixed with chopped garlic. Wrap the snack in cling film and send it to the freezer for several hours. When the product has completely hardened, cut into not thin transparent slices and serve.

Quick s alting of fat in a jar

If guests unexpectedly descended on you, then this is not a cause for concern! There are many dishes and snacks that are prepared in the shortest possible time. And we want to tell you in detail about the hot s alting of lard in a jar.

Ingredients:

• fat - 200 grams;
• s alt - three spoons;
• black peppercorns - one teaspoon;
• garlic - four cloves;
• bay leaf - two pieces;
• spices (turmeric, chili, coriander, paprika) - to taste.

So, if in your refrigerator there is a piece of pork fat with layers of meat, then you can always quickly organize a delicious snack for strong drinksand stuffing for sandwiches. Therefore, take the fat and cut it into thin slices. At the same time put the kettle on the fire and clean the glass jar inside and out.

In a separate bowl, combine crushed black pepper, minced garlic, s alt, spices and broken bay leaf. Put some of the prepared slices on the bottom of the jar and cover them with the spice mixture. Alternate the ingredients until they run out. Pour boiling water into the jar so that the water level is about one centimeter higher than the fat.

Cover the bowl with a clean plastic lid and go about your business. When the brine has cooled, remove the lard and dry it on paper towels. The appetizer can be served immediately, but it is better to place it in the freezer for at least half an hour.

Express method of s alting fat

You can prepare a treat for the festive table in another original way. This time we will use a regular plastic bag and a set of spices.

Cut a piece of bacon into cubes, and then rub each with ground black pepper and chopped bay leaf. Dissolve a glass of coarse s alt in a liter of boiling water. Put the fat in a tight bag and fill it with hot brine. Secure the package with a rubber band. When the liquid has cooled, send the fat to the refrigerator.

The next day you will be able to taste delicate fragrant pieces that will literally melt in your mouth. Be sure to serve them with hot borscht, bread, garlic and ground pepper.

How to s alt the fat beforesmoked

Earlier, we gave some interesting recipes with which you can easily prepare hot s alted lard. The home method of processing this product is not limited to s alting. Therefore, we want to tell you how to properly smoke s alted lard.

Ingredients:

• pork fat - one and a half kilograms;
• onion peel - one handful;
• s alt - 100 grams;
• bay leaf;
• black peppercorns - ten pieces;
• garlic - five cloves;
• water - one liter.

S alting bacon before hot smoking is an important step that will help prepare the product and bring it to the desired taste. Put a pot of water on the stove, dip the spices, onion peel, s alt and bay leaf into it.

Fat clean, wash and cut into pieces. When the brine boils, carefully place the blanks in it and cook them for a quarter of an hour (the fire must be reduced). After that, cool the fat to room temperature, blot off excess moisture and transfer the pieces to the refrigerator. After 24 hours, you can proceed to the next step.

There are several ways to smoke lard at home

• With an airfryer - simply place the pieces on a grate greased with oil and set the temperature to 230 degrees. After ten minutes, lower the heat to 150 degrees. Cook the treat for another 20 minutes, and then cool it, wrap it in foil and refrigerate. You can try the delicacy after a few hours, but to get the best resultplease wait another 24 hours.
• If you don't have an air grill at hand, you can get by with a regular oven. Put the fat on a baking sheet covered with foil, and place it in an oven heated to 90 degrees. Smoke the product for at least 40 minutes, but you can increase the time up to two hours.
• Using a homemade smokehouse, you will get a very fragrant and tasty lard. Place the appliance on the stove and put sawdust inside. Set the grate with bacon, close it with a lid and light the fire. Blow the smoke every ten minutes to keep the pieces from getting a bitter taste. Usually, lard is cooked in this way from 30 minutes to several hours. Therefore, in this matter it is better to focus on your taste.

The finished product can be served for a regular dinner or a festive table. Smoked lard goes well with boiled potatoes, fresh or s alted vegetables and brown bread. This delicious product is indispensable during the feast and we highly recommend using it as a snack for strong alcoholic drinks.

Conclusion

As you can see, hot s alting of fat is easy to do at home. To do this, you do not need sophisticated equipment or special ingredients. Therefore, just carefully study our recipes and use them to your heart's content. We are sure that your family and friends will appreciate the efforts made and will ask you to repeat this little culinary experiment for them more than once.