For NZ, the most what you need !!!)))

Ingredients:
Salo - 1 Kilogram

Water - 1 Liter (purified)
Salt - 100 Grams
Garlic - 3 Cloves
Peppercorns - 10 Pieces
Bay leaf - 3 Pieces
Spices - 1 to taste

Recipe:
1. Cut the salo into pieces 5-7 cm thick, wash each piece under running water and dry with a towel. We put it in a clean jar, but not very tightly.
2. Let's make a pickle. Boil water with all spices and salt. When all the salt has dissolved, turn off the heat and add the chopped garlic. Mix thoroughly and leave to cool.
3. The liquid should not be boiling, but hot. Pour so that all the pieces are covered with brine. We close the lid, send it to the refrigerator for three days.
4. We take out the finished pieces, dry them with a towel and serve immediately to the table! Or you can send it to the freezer and serve it frozen.
Salo at home - 11 salting recipes. It is impossible to resist - I recommend!

Salo "It doesn't get easier"

We cut the lard into pieces the size of a fist, pre-peel the garlic at the rate of 1 clove per 1 piece of bacon and cut this garlic into rounds. We prepare spices - suneli hops, pepper, ground dill seeds or any other that you like.
Pour some seasonings, pepper and garlic on the bottom of an enameled pan. Then we take a piece of bacon in the left hand, in the right handful of coarse salt and rub a piece of bacon with this salt over the pan. After that, we put the fat in the pan with the skin down and repeat the operation with another piece of fat, sprinkling everything with spices and garlic. Don't be sorry for the salt!
Then we tamp the fat a little in a bowl, cover it with a lid of a smaller diameter or a plate, put a small oppression on top (for example, 3- liter jar with water) - and in a warm place for 3-4 days.
After that, the fat is almost ready - it remains only to pull it out of the bowl, shake off the juice, wrap it in a cotton cloth and put it in the refrigerator. As soon as it freezes, you can enjoy the unique taste.

Dry salting

For 1 kg of fat, 2-3 heads of garlic, seasonings (coriander, red ground pepper, cumin, garlic, basil, paprika, bay leaf, thyme), salt.
We cut the bacon into pieces 10x15 cm in size, we make deep cuts in them every 3-5 cm (up to the very skin). We stuff the bacon with garlic, rub it with a mixture of seasonings, roll it in salt and tightly lay it in layers in an enamel bowl, generously sprinkling each layer with salt (remember that you can’t spoil the lard with salt!). Now let's put it in a cool place - and after 5 days the fat will be ready.
Salting lard in brine with onion skins is a very old way. So not only our grandmothers salted lard, but, perhaps, great-great-grandmothers as well. Lard is best taken with meat layers, such as brisket, as this light welding is the optimal processing for meat.

Wet salting

In a saline solution (at the rate of 1 kg of salt per 1 liter of water), boil the onion peel and seasonings. Then we reduce the heat, put the lard cut into pieces 10 × 15 cm in size into the brine, and cook for 1.5-2 hours. We take out the pieces, let them cool slightly and rub with a mixture of crushed garlic, salt and seasonings. Wrap in a cloth and leave for a day at room temperature, then put in the refrigerator.

Salo in onion skins

For 2 liters of water you will need a handful of onion peels and 3 tbsp. spoons of salt.
Boil the brine, strain, put lard (about 2 kg) into this brine, boil for 15 minutes, then remove from heat and leave the lard in the brine for 8-12 hours. After this time, remove the fat from the brine, rub generously with garlic, black pepper, wrap in parchment paper and refrigerate for a day or two. Ready. If you've done a lot, don't worry. Such fat is stored in the freezer for a long time.

Brisket in onion peel

For 1-1.5 kg of brisket or lard, 1 small head of garlic is required. For the brine: 1 liter of water, ½ cup of coarse salt, 1 handful of onion peel (from 5-7 onions), if desired, 3 bay leaves, 15 black peppercorns.
Put all the spices, along with salt and onion peel, into a saucepan and cover with water. Bring to a boil, put the fat so that it is covered with brine, boil for 10 minutes. Remove the pan from the heat and leave in the brine for a day. After the brine has cooled, put the pan in the refrigerator. Then remove the fat from the brine and let it lie in a plate for 15 minutes to drain the excess brine. Squeeze the garlic through a press and coat the fat with it on all sides. Remove the fat in the refrigerator for a day. Then transfer to freezer.

Salo spicy with garlic

Buy fresh fat. Make cuts to the skin, salt coarsely with coarse salt and put in a wide bowl, put oppression on top (you can also use a wide bowl of water or a saucepan).
After a day, put all the fat and salt into a saucepan, pour water one or two fingers above the fat, add all sorts of spices (whatever you like), bay leaf and be sure to have more onion peel (it is she who will subsequently give the original color, taste and smell).
All this is cooked for an hour. Then let the contents cool to room temperature. The lard is removed from the pan, stuffed (rubbed with crushed) garlic, peppered (ground red, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), rewound with an ordinary thread so that the tracing paper does not unwind, and put in the freezer. A day later, the fat is ready for use.

Salo spicy

For the brine, you will need 7 glasses of water, 1 glass of coarse salt, a handful of onion peels.
Bring all this to a boil, boil for 5 minutes. Then put pieces of fat in the brine (so that the water completely covers them). Boil for 10-20 minutes (if the pig was old - 20 minutes, if young - 10). Leave overnight in brine. After that, remove the fat from the brine, let the water drain. Rub with garlic and red pepper. Put in the refrigerator, preferably in the freezer (this way it turns out tastier).

Salo spicy

It will take 1 kg of fat, 400 g of salt, onion peel, ground red pepper, garlic and other spices to taste.
Prepare a saline solution (for 1 liter of boiled water - 400 grams of salt). Add a handful of onion peel to the solution. Soak 1 kilogram of raw fat (it can be salted in one piece or cut into small pieces) in saline for 12 hours. The fat should be covered with a solution. After soaking, put on fire and bring to a boil. Boil over low heat for 3 minutes (no more).
Let the lard cool in the brine. Grate the cooled fat with salt (a small amount), garlic and ground red pepper. Give the fat soaked in spices - and it is ready to eat.

Salo in brine "brine"

Fat prepared in this way does not age, does not turn yellow and is stored for a long time, while maintaining excellent taste.
To salt 2 kg of fat, prepare a brine: 5 glasses of water will require 1 glass of salt. Boil the brine, cool to room temperature.
In the meantime, cut the fat into small pieces (to make it convenient to get it) and put it loosely (!) In a 3-liter jar, adding between the layers 3-5 bay leaves, black peppercorns, 5-8 cloves of garlic.
Fill with brine, cover loosely with a lid. We will keep it in the room for a week (it will already be ready for use), then we will take it out to the cold. Typically, such a container (3-liter jar) goes no more than 2 kg of fat. The main thing is not to put the pieces very tightly in the jar, otherwise the fat will simply “suffocate”.

Salo with garlic

We take fresh fat with a soft skin, it is even better if it is with meat streaks. We cut it into pieces 5x10 cm in size. Generously rub with salt. Place tightly in one layer in an enamel bowl.
5-7 large cloves of garlic cut into slices (not too small). Sprinkle so that the fat is evenly processed. Sprinkle with ground black allspice (1 teaspoon is required per layer). Then we lay, if necessary, a second layer, etc., depending on the amount of fat that we salt. We cover the dishes with a plate that fits snugly into the pan (as if under oppression). And leave alone at room temperature for about 2 days. On the second day, you can already smell it! But it's better to stay another day.
Then we take out the fat from the pan. Pieces of lard are wrapped separately in paper. We leave the garlic, which was in the pan along with the lard, with it. It is better to store pieces of fat wrapped in a canvas or plastic bag in the freezer.

Salo with dill

Water is boiled with bay leaf, black peppercorns, dill and salt. Salt is taken in such quantity that placed in a solution a raw egg or the potatoes didn't sink. Grated garlic and lard, cut into bars 4 cm wide and 20-25 cm long, are lowered into the cooled brine.
The product is ready for use in about a week. Before use, the fat is removed from the brine, dried with a napkin and placed in the refrigerator for 2-3 hours.
With this method of salting, lard retains a “fresh” taste throughout the entire storage period.

Village Salo

Fresh fat is cut into pieces of 250-350 g each and put in layers in an enameled pan, sprinkled with crushed garlic. Peas of black pepper are pressed into each bar of 6-8 pieces. Then they boil water with bay leaves and salt (there is enough salt so that a piece of raw potato thrown into it floats). After the brine has cooled down, lard is poured into it, pressed down with oppression and incubated for 10-12 days. Then the pieces are taken out, dried and stored in the cold.

Salo with garlic and spices

This method of salting lends itself to any fat - both soft and hard.
Cut the lard into pieces the size of a palm or slightly smaller. With a sharp knife, pierce holes 1.5-2 cm deep into them and lay pieces of garlic in them (the amount depends on your love of garlic). Then you need to pierce new smaller holes and lay peppercorns in them - to your taste. Roll each piece of lard in a mixture of your favorite spices and rub this mixture well into the lard. Lay the pieces of bacon tightly on their side in a deep enameled pan.
Prepare a very cool pickle, sparing no salt, because, as we already know, the fat will take exactly as much salt as it needs. Add bay leaf and all the same spices to taste to the brine, bring to a boil and remove from heat. Cool the brine and pour over the lard with warm.
When the contents of the pan have cooled completely, put the pan in the refrigerator. In a week, the fat will be ready. It should be pulled out of the brine, dried a little, wrapped in tracing paper or parchment paper and placed in the freezer.
Salted bacon prepared in any way can also be smoked, if conditions permit. This can be done with the help of the most elementary smokehouse.

Salted lard is a traditional dish of Ukrainian cuisine, which has gained popularity in all countries of the world. It can be given with soup and a second course, consumed as a side dish. They like to eat it with bread, add dumplings to the filling, make cracklings of amazing taste. Delicacy can be combined with berries, herbs, vegetables, meat. Thanks to him, the food becomes juicy and spicy in taste. There are many ways to cook at home. Even the biggest gourmet will find the perfect recipe for themselves, how to pickle lard without the hassle and get a delicious treat.

Ingredients:

• fat - 2.5 kg;
• cold water (boiled) - 1.3 liters;
• garlic - 8 cloves;
• black pepper in peas - 6 grains;
• bay leaf - 9 pcs.;
• ground allspice - 4 teaspoons;
• salt (preferably coarse) - 100 g.

Cooking:

1. Be sure to rinse the salo well under running cold water. This step should be given special attention to remove dirt and possible debris from the product.
2. Peel the skin with a knife and cut the fat with a sharp knife into large, long strips.
3. Finely chop the garlic.
4. In a bowl, mix the chopped bay leaf, ground pepper and peas, garlic.
5. Pour water into a deep container and dilute the salt.
6. Add seasonings to the water. There are never too many condiments. Salo will absorb exactly as many spices as it needs. Therefore, the taste of the dish will not be spoiled.
7. Add chunks of bacon to the spicy water. Top with a plate. Pour water into a three-liter jar and put it on top - this will be oppression.
8. Put in the refrigerator or in any other cold place for three days.
9. Take a paper towel and wipe the cooked product.
10. Top the fat with chopped garlic and spices.
11. Keep the fat in the freezer, wrapped in food foil or package.

How fat is salted in brine "brine"

For food lovers, there are many ways to cook. Very delicious recipe salting fat in brine, they like to harvest it for a long time.

Ingredients:

• fat - 1.5 kg;
• bay leaf - 7 pcs.;
• garlic - head;
• salt - 1 cup;
• pepper in peas.

Cooking:

1. Prepare "brine". According to the number of ingredients for cooking, you need one glass of salt. For this volume, you need to take five glasses of raw water (cold).
2. Place water and salt in a saucepan and stir. Boil over high heat. Leave to cool, you can put in the refrigerator, then the cooking process will accelerate.
3. Cut the main ingredient in such a size that it is easy to get out of the jar. Smaller sizes will pickle faster. Larger pieces will be juicier, but it will also take more time.
4. Chop the garlic into pieces, it is advisable not to use the garlic, the result will be different.
5. Rub into each piece.
6. Take a three-liter jar. In order not to spoil the product, do not stack it tightly, leave a little space. Sprinkle with bay leaves and pepper between layers.
7. Cover with a lid. Do not put in the refrigerator. Store at room temperature for five to seven days, depending on how the lard is cut.
8. Distribute the finished product into bags and store in the freezer.

Salted fat in Belarusian at home

Salo is not only delicious, but also very useful product. Its use has a good effect on the body. The common misconception that lard helps weight gain is wrong. If used in moderation, there will only be benefits. So the vitamins and nutrients contained in the product help nourish the skin, improve metabolism and hormones, increase immunity, cleanse the body and cheer up.

Ingredients:

• fat - 1 kg;
• bay leaf - 3 sheets;
• sugar - 1 teaspoon;
• cumin - 1 teaspoon;
• salt (preferably coarse) - 2 tbsp. spoons;
• garlic - 7 cloves.

Cooking:

1. Rub the skin with a knife.
2. Wash the main product, dry well, for this you can use a paper towel.
3. Divide the garlic into two parts. Grind one half through the garlic, cut the second into small pieces.
4. Mix the composition of garlic, sugar, cumin, salt and grate the lard.
5. Break the lavrushka leaves with your hands, mix with pieces of garlic.
6. Sprinkle over fat.
7. Put the fat in a jar, cover.
8. Store in a dark, cool place, but do not refrigerate.
9. Every day, mix the pieces, changing their places.
10. The time required for salting is about a week. It all depends on what pieces are prepared. In order not to be mistaken, check the readiness every day.
11. Then put in the refrigerator for seven days.
12. Turn the product over every two days.
13. Do not remove seasonings and salt from the finished lard. Wrap in a bag, freeze.
14. Remove salt just before serving.

Salo salting recipe in Transcarpathian brine

In Transcarpathian villages, adults and children know how to salt lard. Pieces of fat hang in everyone's house. According to this recipe, delicious, fragrant, and most importantly natural lard comes out, which is quick to cook.

Ingredients:

• lard (salted) - 500 g;
• garlic - 10 cloves;
• Bay leaf;
• water - 2 glasses;
• black pepper;
• sugar - 1 tbsp. spoon;
• vinegar - 2 tbsp. spoons;
• onions - 4 pcs.;
• salt - 1 tbsp. spoon;
• carrots - 2 pcs.;
• allspice;
• carnation.

Cooking:

1. Finely chop the carrot.
2. Mix salt, sugar, pepper in water. Throw in carrots.
3. Boil.
4. Pour in vinegar and remove from heat.
5. Cool completely.
6. Cut the fat into thin pieces and transfer to a deep container.
7. Onion cut into rings.
8. Garlic - plates.
9. Put the onion, pepper, garlic on the fat. Mix everything evenly.
10. Pour cold brine over food.
11. Leave on the table. An hour later, the dish is ready.

Salo in brine with smoked flavor

For cooking, you can use ordinary fat, up to 10 centimeters in height. But the best thing for this recipe is a piece with a tender meat layer. In this version, it is not only tasty, but also beautiful. The use of onion peel in the recipe will add an exquisite smoked taste to the fat.

Ingredients:

• fat - 1 kg;
• garlic - 5 cloves;;
• water - 5 - 6 glasses;
• onion peel;
• pepper;
• lavrushka;
• salt.

Cooking:

1. Prepare the husk from ten large onions.
2. Mix spices, salt, husks with water.
3. Cut the salo into pieces so that you can safely use it in the future.
4. Dip into liquid.
5. Wait until it boils and boil for 30 minutes.
6. Soak in brine for eight hours.
7. Take out the fat, wipe dry with a paper towel.
8. Wrap in foil, freeze.

Recipes for salting lard in a dry way

Salting fat at home can be carried out not only in brine. With this cooking option, the delicacy turns out to be no less tasty.

Ingredients:

• pig fat - 1 kg;
• bay leaf - 7 pcs.;
• ground white pepper - 1 teaspoon;
• coriander - 1 teaspoon;
• ground red pepper - 1 teaspoon;
• garlic - 1 head;
• ground black pepper - 2 teaspoons;
• salt (coarse) - 6 tbsp. spoons;
• cloves - 1 teaspoon.

Cooking:

1. Rinse the fat very well, the quality of the final result depends on it.
2. Leave to dry. A paper towel will help speed up the process, wipe it dry with it.
3. Cut the garlic into slices.
4. Stuff garlic into a piece of lard. To do this, make cuts where you place the garlic cloves. Rub the remainder over the entire surface.
5. Mix the remaining ingredients together. Rub the product well on all sides.

The main rule is to buy good quality fat. It must necessarily have not only a thin, but also a soft skin. It should not have a pronounced odor. Lard of male breeds has an unpleasant odor. The best part is the cut from the back or side. It is better not to take lard with a layer of meat - it is cut off from the belly. The delicacy from this piece will definitely be tough and badly chewed.

The ideal way to check if the fat is suitable is to take a sharp knife and pierce a piece, if it went in like butter, then this is exactly what you need. You can also check with a match - the better and softer it enters, the more pleasant the finished product will be.

The flesh should be white, with a slight shade of pink. The skin should not contain bristles, have a slight smell of smoke from straw. In order to tar the pig, they first cover it with smoldering straw, then remove the remnants of the hairs with a blowtorch. If there is a third-party smell, you should not take a piece, which means that the storage conditions were not observed.

The ideal thickness for salting is five centimeters, you can take thicker or thinner, to taste. Pay attention to the stigma - this means that the product is of high quality.

How to speed up the process of salting fat?



To speed up the process:

• so that the fat cooks faster, is soft and juicy, soak it in water for six to ten hours;
• use only coarse salt, it removes excess liquid;
• cut the fat into small pieces, the smaller, the faster it will cook;
• if you do not like small pieces, make cuts over the entire surface - this will also help reduce the salting time;
• there is never too much salt, don't be sorry. Salo will take as much as he needs, a large amount will speed up the cooking process.

Never store the product in the light, in this case the fat quickly turns yellow.

Initially, lard recipes in a jar were used to long-term storage surplus. Now this is the way to cook delicious product which is also useful. Salo has a high energy value important for people of physical labor. It contains substances necessary for proper cholesterol, hormonal and cellular metabolism.

With all the variety of recipes, there are three ways to salt lard in a jar. Dry - the simplest, allows you to store the product for a month. With the use of brine or cooking, recipes are more complicated, the shelf life increases to a year.

Five of the most nutritious lard recipes in a jar:

The main ingredients in any recipe are salt and lard. It is important to choose the right fat. The presence of meat veins in it is a matter of taste. Pay attention to such points:

• color - white, with pink, but without yellowness;

• thickness - ideally from 3 to 6 cm, thick pieces will have to be cut;

• structure - homogeneous, easily pierced with a knife;

• you need a product obtained from a female, not a male;

• It is highly desirable to have a skin, so it will be juicier.

When salting, spices are used to taste. Some people love garlic, some don't. You can put black pepper, finely chopped greens. Or take ready-made sets of spices, suitable for lard or smoked meats.

The five most commonly used ingredients for salting lard in a jar are:

The method of preparing lard in a jar is very simple.

1. Wash and dry the fat.

1. Cut into pieces in such a size that it not only easily passes into the jar, but also gets out of it.

1. In the dry method, grate with salt and spices and put in a jar.

1. When "wet" - put in a jar and pour prepared brine.

1. When hot - first boil, then rub with spices and put in a jar.

You need to store it in the refrigerator.

Take note of the ways to make lard in a jar tastier:

• it is better to put more salt than less - the product will take it exactly as much as necessary;

• grind any spices in a mortar, then the aroma will be stronger;

• the brine for the "wet" method must be prepared immediately before salting, so that the water remains soft and sterile.

Juicy and fragrant salted lard is an invariable snack on the table in the winter season. You can pickle lard in several ways: hot, cold, dry, etc., but the tastiest lard is obtained in a cold fragrant brine. Such a product can be stored in the refrigerator for about a week, but if you plan to store it longer, then be sure to place it in the freezer, after drying it from the brine.

For salting, you are free to choose spices to your liking: bay leaf, salt, black peppercorns, dill seeds, garlic, etc. You do not need to add sugar, vinegar to the brine!

Ingredients

• 700 g lard with or without a layer
• 1 head of garlic
• 0.5 l hot water
• 1.5 st. l. salt
• 5 bay leaves
• 0.5 tsp dill seed
• 1 tsp mixture of peppercorns
• 0.5 tsp ground black pepper

Salting fat: the process step by step

1. Pour all the spices into a cauldron or pan. We peel the garlic from the husk, divide it into cloves and also peel them, rinse in water. Cut into slices in a container. Let's pour hot water. Place the container on the stove and bring its contents to a boil. Turn off the heat and cool the prepared brine to room temperature.

2. Lard rinse in water and scrape off dirt from the skin with a knife. If you like lard without skin, then just cut it off. Cut the lard into portioned pieces that can easily fit into any container.

3. Put them in a prepared container or container and fill with chilled brine, pouring all the spices onto the fat. Cover with a saucer or plate and place oppression on the fat, for example, a 1 liter jar filled with water. Do not forget to seal it with a lid. Place the lard in brine for 3-4 days in the refrigerator or cellar. After the specified time, the snack can be removed from the brine and tasted. If you like lightly salted lard, then remove it from the brine, dry it with paper towels and place it in a bag in the freezer for storage. For vigorous salting of fat, leave it in brine for another 2-3 days.

Salo is one of the oldest, most popular products on the planet. Probably, there is no other dish that writers would so often mention in their works, painters would draw in still lifes, and people of different nationalities would recall in jokes.

And everyone loves him: ordinary plumbers and military generals, villagers and city slickers, factory workers and bankers. Unlike foie gras or black caviar, every person can afford to treat himself to lard for lunch.

Salo with garlic in brine

Ingredients:

• drinking water - 1 l,
• coarse salt (not "Extra") - 7-8 tablespoons,
• lard - 1 kg,
• garlic cloves - 6-7 pieces,
• bay leaves - 5-6 pieces,
• allspice peas - 5-6 pieces,
• black peppercorns - 7-8 pieces.

Cooking:

1. Pour 1 liter of water into the saucepan, send to the fire. Pour salt, stir it thoroughly until completely dissolved. When the salt water boils, remove the saucepan from the stove and cool its contents to a temperature of 30-40 degrees.

2. During this time, prepare the fat. If you bought a kilogram of fat in one piece, then you can cut it into three parts (the main thing is that the resulting pieces can be easily placed in a glass container).

3. Peel the garlic cloves and cut them into thin plates.

4. Rinse the bay leaves with water and break each into 2-3 parts.

5. In slices of fat, make small cuts over the entire surface, on each side, insert garlic slices into them and place the fat in a glass jar.

6. Try to evenly distribute pieces of bay leaf between the fat, throw peas of allspice and black pepper into the jar.

7. Pour the lard with brine that has cooled to the required temperature, cover the jar with a saucer on top (most importantly, do not seal tightly with a lid) and leave it in this state for 1-2 days in a dark place. After the required time has elapsed, send the jar of bacon to a cool place for another couple of days.

8. After two days, remove the jar from the refrigerator, remove the fat from it, pat dry with a paper towel or napkins from excess moisture.

9. Wrap each dried slice of lard separately with foil and store in the freezer. So it can be kept for a very long time.

Salo, salted in a hot way (with liquid smoke and adjika)

Ingredients:

• lard - 1 kg,
• drinking water - 1.5-1.6 l,
• coarse salt - 240-280 g,
• bay leaves - 7-8 pieces,
• adjika (spicy) - 1 teaspoon,
• black peppercorns - 15 pieces,
• liquid smoke - 5-6 g,
• paprika and garlic cloves (for rubbing fat) - to your liking.

Cooking:

1. For salting in a hot way, take lard 3 cm thick or more, cut it into convenient pieces (so that they can fit well in a saucepan where you will salt them).

2. Place a saucepan on the stove, pour water into it and let it boil. Pour salt, add bay leaf, adjika and peppercorns; stir everything well to completely dissolve the salt and let the water boil again.

3. When the water begins to boil again, pour in liquid smoke(this is the most important secret of the hot method of salting lard, without it what you need will not come out), stir.

4. Dip the pieces of bacon into the boiling brine, wait for the water to boil again, then reduce the heat and boil for 5 minutes.

5. Now turn off the heat, cover the saucepan with a lid and leave it in a warm place for slow and gradual cooling for 12 hours.

6. After the required time, remove the fat, dry it and rub it thoroughly with paprika and garlic.

7. The fat is ready, you can put it in a cold place, or you can immediately serve it on the table with borscht and Borodino bread.

This is a very old and proven method.

Ingredients:

• lard - 1-1.5 kg,
• drinking water - 1 l,
• onion peel - 100-120 g (from 6-8 onions),
• coarse salt - 100-150 g,
• black peppercorns - 13-15 pieces,
• bay leaf - 3 pieces,

Cooking:

1. Cut the prepared lard into pieces convenient for placement in the pan.

2. Take a saucepan, put salt, bay leaves, peppercorns and onion husks into it. Pour in water, put everything on the stove, let it boil, stirring constantly until the salt dissolves.

3. As soon as the contents of the pan boil, place the fat in it so that it is completely covered with brine (for this you will have to fold the pieces at the bottom tightly to each other so that they do not have the opportunity to float to the surface). Let the salmon simmer for 10 minutes over low heat.

4. When the required time has passed, turn off the stove and let the pan with bacon cool, then put everything in a cold place for a day.

5. After a day, remove the pan from the refrigerator, take out the fat and put it in a plate for 15 minutes to drain excess liquid from it.

6. Peel the head of garlic, pass it through a press and rub the dried bacon thoroughly on all sides.

7. Once again, remove the fat in a cold place for a day. And then you can already eat, and put some of it in storage in the freezer.

Ingredients:

• pork fat - 1 kg,
• drinking water - 1.5 l,
• coarse salt - 250-300 g,
• bay leaves - 6-7 pieces,
• ground black pepper - 1 tablespoon,
• cumin (in seeds) - 1 teaspoon,
• medium head of garlic - 1 piece.

Cooking:

1. Pour water into a saucepan, put bay leaves and put on fire to boil. Boil enough so that a rich bay aroma begins to be felt in the kitchen.

2. In a large wooden mortar, carefully grind the salt with black pepper and cumin with a pestle. Peel the garlic cloves, run them through a press and add to the salt. Then transfer all this mass to water, stir to dissolve the salt.

3. Remove the pot of brine from the stove and let cool completely.

4. Cut the prepared lard into pieces, put in a glass jar, fill with cooled brine. Cover the jar with a lid and leave at room temperature for 3-4 days to salt.

5. After the required time has elapsed, move the jar of lard to a cold place (cellar or refrigerator) and hold for a couple more days.

Ingredients:

• pork fat - 1 kg,
• drinking water - 1 l,
• coarse salt (not "Extra") - 160-170 g,
• granulated sugar - 80 g,
• bay leaf - 3-4 pieces,
• black pepper - 15 peas,
• allspice - 4-6 peas.

Cooking:

1. Pour water into a saucepan, let it boil, put salt, sugar, allspice and black peppercorns, bay leaves. Stir to dissolve sugar and salt, boil for 10 minutes. Turn off the heat and let the marinade cool.

2. Cut the lard into slices of approximately 5x10 cm, put in a glass jar, pour in the marinade, close the lid tightly and put it in a cold place for a week (maybe a little less, for 5-6 days).

3. When the right time has passed, take out a piece of fat, dry it slightly, cut it and you can eat it. Store the remaining pieces in brine in a jar.

Salt Ingredients:

• pork fat - 1 kg,
• drinking water - 1 l,
• coarse salt - 300 g,
• coriander seeds - 2 teaspoons,
• black peppercorns - 20-25 pieces,
• peas of allspice - 10-12 pieces,
• bay leaf - 6-7 pieces,
• medium head of garlic - 1 piece.

Ingredients for wiping (running in) fat:

• garlic - 1 small head,
• peas of white, black and pink peppers - 1 teaspoon each.

Cooking:

1. Put salt, allspice and black peppercorns, coriander grains, bay leaves in a saucepan. Add garlic, peeled and passed through a garlic press. Pour water, put on fire, let it boil, stir constantly so that the salt is completely dissolved. Remove the boiled liquid from the stove and let cool.

2. Cut the salo into bars 5x15 cm in size, put them in a glass container, pour in the cooled brine, cover with a lid and put in a cool place for four days.

3. After the required time has passed, remove the fat from the jar, dry it with paper towels, wrap each piece in foil and put in the freezer for a day.

4. After a day, remove the fat from the foil. Put black, white and pink peppercorns in a mortar, crush them with a pestle. Peel and chop the garlic with a garlic press, mix it with pepper, wipe the fat on each side with the resulting mixture. Wrap the fat again in foil and put it in the freezer for a day.

5. When the day passes, tasty fat ready. Eat and enjoy. Lard, which you do not immediately eat, store in foil in the freezer.

Adviсe:
- for salting in brine, it is advisable to choose lard with a good meat cut (it is called undercuts), it is considered more tasty and soft;

- pay attention to the color of the fat when buying, it should be a pleasant slightly pinkish hue, do not take the product of yellow or gray color (most likely, this is the fat of an old animal);

- be sure to smell the product you are buying so that they do not slip boar fat on you;

- before salting, the skin must be very carefully scraped with a knife and be sure to rinse the lard well;

- for salting lard in brine, you can use another container instead of a jar (for example, a bowl or pan), but then you need some kind of oppression to press down on top, otherwise the lard will always float to the surface;

- Ready salted lard can be rubbed with some of your favorite seasonings and spices if desired.