Salo in brine – recipes in a jar at home with a photo

The content of the article

• How to pickle lard
• How to choose
• How much salt in time
• How to pickle
• Homemade Recipes
• Hot salting
• Cold salting
• How to salt in a jar
• With garlic
• Tuzluk in Ukrainian is very tasty
• In Ukrainian
• Under oppression
• Chef Tips

Those who have never tried bacon have lost a lot. With any garnish, soup or just a piece of bread – in any form, this product has an amazing taste. Salt it easily and at home. There are so many recipes that even the most fastidious gourmet can choose the right one. Some of the most popular are presented below..

How to pickle lard

There is not one option, how tasty salt salted. This is done by dry method, in onion peel or brine. The latter is considered the simplest and most affordable. A classic is salting salted in brine at home in Ukrainian. The traditional method includes the following steps:

1. Take about 1.5 kg of bacon, cut it into large long pieces.
2. Then stand them under oppression in brine for 3 days.
3. Then it remains to get the product, dry and season with garlic again.
4. To carry out storage in the refrigerator.

How to choose

The product is best purchased on the market. It should be pure white or with a pinkish tint. If the piece is gray or yellow, then it is not the first freshness. In addition to color, it is important to pay attention to the veins – they should be less. Fresh product has a soft thin skin, sweetish smell. If you click on it with your finger, the dent should remain. These are the main tips on how to choose the right salting for salting..

How much salt in time

The exact time may depend on the preferences of the cook. There are two opinions:

• One cold or hot ambassador lasts 3-5 days, but no less.
• Alternatively, it takes at least 3 weeks to destroy all bacteria in the product..

How to pickle

It doesn’t matter if you use the classic salting recipe or, for example, the dry method, always use the following additives:

• a mixture of peppers;
• salt;
• cloves;
• sugar;
• vinegar;
• garlic;
• Bay leaf.

Spices can be taken to your liking – there are no strict restrictions on them. Be careful only with fresh herbs, because it reduces the shelf life of the finished product, mold may even appear. The best option is to use dry herbs, caraway seeds, dill seeds. It is recommended to boil a water-based marinade. You can fill them immediately or after cooling.

Homemade Recipes

Salt the lard at home with the addition of your favorite spices, you will get the most delicious and fragrant product. Be sure to try this, because the recipe is very simple. Such a snack can be served even during the holiday guests. They will definitely appreciate the dish and even ask for your recipe. Offer them and try for yourself one of those presented below.

Hot salting

• Cooking time: 3 days.
• Servings Per Container: 3 Persons.
• Calorie dishes: 790 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

Of all the methods, a hot ambassador is used no less. Here the process is shortened – the marinade is boiled and immediately poured into glass jars. This gives one important advantage – the risk of parasites is reduced. This snack is stored for up to six months. For cooking, it is better to take the brisket, because it has more meat layers.

Ingredients:

• peppercorns – 8 pcs.;
• garlic – a few cloves;
• salt – 7 tbsp. l .;
• water – 1 l;
• fat – 0.8 kg;
• bay leaf – 4 pcs.;
• cloves – 2 pcs..

Cooking method:

1. Cut fat into 3-4 pieces, rinse and dry.
2. Put water on fire, add salt, spices and chopped garlic. Bring to a boil and cook for a couple of minutes, pour into a container for salting.
3. Next, press the lard under the brine on top of the plate, let cool.
4. Then put on the shelf of the refrigerator, leave for 3 days.
5. After that, wet each piece with a paper towel, dry.

Cold salting

• Cooking time: 5 days.
• Servings Per Container: 4 Persons.
• Calorie dishes: 750 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

According to the classic recipe, lard is pickled in cold brine in a jar, which is convenient for harvesting for the winter. The appetizer is no less juicy and aromatic. On average, the whole process takes about 6 days, although you can withstand a little less, but not less than 3 days. This technology is also called the wet method. Garlic spices are also traditional for him..

Ingredients:

• rock salt – 35 g;
• garlic – 4 cloves;
• fresh lard – 500 g;
• dry mustard – 1 pinch;
• a bite of 9% – 25 ml;
• water – 400 ml;
• hops-suneli – to taste;
• a mixture of peppers – 1 tsp;
• bay leaf – 4 pcs.;
• peppercorns – 6 pcs..

Cooking method:

1. Season boiling water with salt, all spices and lavrushka. Stir, boil until the salt dissolves. Then pour vinegar, add garlic cloves. Leave the marinade to cool.
2. Rinse bacon, dry, cut into 5×4 cm pieces, lay them on the bottom of a sterilized jar.
3. Then pour the marinade, roll under the lid, stand in a dark place for 5 days.

How to salt in a jar

• Cooking time: 5 days.
• Servings Per Container: 3 Persons.
• Calorie dishes: 782 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

This recipe can be categorized as “quick and easy.” Here, more time will be required for the salting process itself, while preparing the ingredients will take about an hour. How to salt lard in brine in a jar? A whole piece is cut into several small slices, placed in a jar and poured with brine – all that remains is to wait until the product is soaked in spices.

Ingredients:

• salt – 1 tbsp .;
• garlic – 5 cloves;
• spices – to your liking;
• lard – 1 kg;
• water – 5 tbsp.

Cooking method:

1. Salt water and boil for a couple of minutes.
2. Divide the main ingredient into several small pieces, grate each with chopped garlic. Place slices in a 3-liter jar, squeezing lightly. Add leftover garlic.
3. Next, pour the already cooled marinade into the jar. Throw a towel on top, leave it where it is darker, for 4-6 days.
4. After this time, freeze the slices using a freezer..

With garlic

• Cooking time: 6 days.
• Servings Per Container: 4 Persons.
• Calorie dishes: 732 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

Almost all rustic recipes use spices and garlic for salting. These products ideally emphasize the taste and even make it more pronounced, and earlier in the village the salting ambassador in a brine with garlic was carried out in large barrels or crates. There is an easier option on how to cook such a delicacy. This will help you step by step recipe with photos.

Ingredients:

• black pepper to taste;
• garlic – 5-6 cloves;
• lard – 1 kg;
• salt is also to your taste.

Cooking method:

1. Rinse the main product, allow to dry, and then cut into smaller portioned portions (with skin).
2. Each clove of garlic is cut into 4 parts. Fill them with fat. Next, grate it with a mixture of salt and pepper.
3. Place prepared pieces in a bag. Sprinkle with salt, transfer to a pan or bowl.
4. To withstand a day at room temperature and another 5 days on the shelf of the refrigerator.

Tuzluk in Ukrainian is very tasty

• Cooking time: 7 days.
• Servings Per Container: 7 Persons.
• Calorie dishes: 812 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

This method has one indisputable advantage: the finished delicacy has a longer shelf life, while yellow spots do not appear on it. Taste also varies slightly; salt is a preservative. For such a recipe, it is better to take a piece with streaks of meat. It is believed that in brine, fat is tastier..

Ingredients:

• water – 5 tbsp .;
• peppercorns – 5-6 pcs.;
• bay leaf – 3-5 pcs.;
• garlic – 5-8 cloves;
• sea ​​salt – 1 tbsp .;
• fat – 2 kg.

Cooking method:

1. Boil a mixture of water and salt, leave to cool.
2. Cut the product into medium slices, not very tightly lay them on the bottom of a 3-liter jar, adding pepper, garlic and lavrushka between the layers.
3. Pour in the cooled marinade.
4. A week to stand at room temperature under a lid.

In Ukrainian

• Cooking time: 3 days.
• Servings Per Container: 4 Persons.
• Calorie dishes: 820 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

This recipe is classic. There are many variations of it. This is a masterpiece of Ukrainian cuisine, although now it has become the property of other nations: the Czech Republic, Romania, Poland, Hungary, Russia – these and other countries use pork lard as a traditional snack. There are even secrets, knowing which, it’s easy to prepare a truly real culinary miracle.

Ingredients:

• water – 1 l;
• allspice peas – 8 pcs.;
• bay leaf – 3 pcs.;
• coarse salt – to taste;
• lard with skin – 1 kg;
• salt – as needed;
• carnation – 3 inflorescences;
• garlic – 3 cloves.

Cooking method:

1. Rinse the main product first, then allow to dry, cut into medium pieces 5×8 cm.
2. Put them in a clean jar, add halves of garlic there, add spices.
3. Pour so much salt into the water so that a raw egg can float up. Then boil, cook for 3 minutes, cool and pour into a jar.
4. Cover with a lid, place where it is cool, rearrange in a day on the shelf of the refrigerator. To sustain 2 more days.

Under oppression

• Cooking time: 3 days.
• Servings Per Container: 3 Persons.
• Calorie dishes: 786 kcal.
• Purpose: for lunch / dinner / holiday table.
• Cuisine: Ukrainian.
• Difficulty: medium.

According to one of the dry salting methods, you need to withstand fat under oppression for several days. You can try a piece in three days. The method itself is much simpler, because you do not need to cook the marinade. Instead of oppression, you can use a liter jar of water or a heavy stone, stocked up in advance for such a case. Try this quick recipe, and how to cook the appetizer itself, learn the instructions with photos.

Ingredients:

• coarse salt to taste;
• allspice – 2 tbsp. l .;
• crushed garlic – 2 tbsp. l .;
• lard pork – 1 kg.

Cooking method:

1. Chopped lard, grate salt, then pepper and garlic. Send slices to salting dishes.
2. Cover with a plate or plastic top so that there is no very large gap.
3. Squeeze in oppression, keep at room temperature for 2 days, and then stand on the shelf of the refrigerator for another couple of days.

Chef Tips

There are many methods for preparing the marinade. A properly selected composition allows the product to be better saturated, which is why the taste and aroma of the delicacy become pronounced. You can use onion brine: for this, the product is first boiled, and the brine consists of the same water, salt with pepper, paprika and husk with 1 kg of onion. When cooking, you can add not only garlic and spices, but also other vegetables, sugar and even berries. From herbs it is worth using caraway seeds, coriander, dried basil.