How to salt lard in a saucepan

Lard cooked in brine with sugar and salt is an incredible dish. Absolutely everyone will like this appetizer. Delicious, aromatic, spicy and soft, you can't imagine a better delicacy!

The salting method with onion skins is especially tasty and appetizing. Lard is saturated with an amazing aroma and becomes even more tender! This delicacy will become the basis of many homemade delicacies. Just lick your fingers!

Real homemade bacon must be cooked with garlic and pepper. This will make it spicy and aromatic. The taste of such a delicacy cannot be forgotten, and the snacks with it are amazing!

Salting the lard properly so that it is soft and spicy is a real art. Lard brine, with spices and garlic turns out to be especially appetizing. The tasty appetizer will definitely appeal to relatives and guests!

Soft, tasty, aromatic homemade bacon! I just want to roll up more for the winter in order to pamper yourself and your family with an incredible delicacy. It is very simple to prepare it, and the result is amazing!

Five-minute lard got its name from the cooking method. The salting itself lasts 6 days, but it takes only 5 minutes to cook in brine. The fat becomes soft and tender from this.Amazing taste and great appetizer.

In this recipe, you will learn how to cold salt lard in brine to make it the most delicious. For salting, choose good lard and preferably from a pig, not a boar, with or without meat layers. The right proportion of water, salt and spices is essential for making delicious lard. For 0.5 kg of bacon, 1 liter of water is taken. The recipe contains the ingredients for 1L, 1.5L, 2L and 3L brine fill.

If you properly salt lard, and even with meat layers, you will get a soft and aromatic snack. The taste of such lard cannot be compared with store-bought lard, so many people prefer to salt lard with their own hands and according to their favorite recipes. You are offered another interesting and simple recipe for cold salting lard with garlic. The salt solution is strong enough, but it will not take excess fat, such is its property.

Housewives often prefer to salt lard at home in a hot way and do it for two reasons: less time is spent on cooking this delicious spicy delicacy and all microbes and parasites that may be in raw lard are destroyed.

With the onset of autumn and winter, many remember the delicious and satisfying lard, which has faded into the background during the warmer seasons. Hot lard in onion skins will be an incredibly spicy dish for you, which can also be served on a festive table. In appearance, it turns out to be similar to smoked bacon. This delicacy is prepared very quickly. For salting, it is better to take lard with meat layers.

The hot method of salting lard in brine is loved in many families. The taste of lard turns out to be brighter and more expressive, and the meat veins are tender and soft. Pork belly is best for this method.

There are always and will be fans of delicious lard with red pepper and garlic, or the so-called lard in Hungarian. It is not quick to prepare, but also not troublesome. We cook using the dry salting method.

Dry salting of bacon with garlic and pepper is the most popular among housewives, because the finished delicacy always comes out with a spicy excellent taste and looks like salted bacon from a tub. For this recipe, choose fresh white-pink lard, thin skin and no more than 4 cm thick. The taste of lard is determined by the spices. In addition to the classic garlic and pepper, you can add others to your liking.

Lard in brine in a rustic way has always been an excellent snack. The recipe is simple. We salt lard in a rustic way in brine and in the cold way, which takes a little more time for salting in comparison with the hot method. Remember that the final flavor of the lard is determined by the spices you choose.

Of the many options for salting lard in Ukrainian style, you are invited to prepare it in a simple and quick way: salting in brine. Such lard differs from other options by its pleasant taste and softness, and in the finished product it can be stored for a long time without loss of taste. For Ukrainian salting, rock (not table) salt is taken and the required concentration of the brine is determined by the egg. The salting process takes two weeks, and if you change the brine every 3 days, the taste of bacon in Ukrainian will only improve.

Today I want to share a gorgeous recipe for an unusually tasty and quick-to-cook salted lard. The texture of the appetizer turns out to be delicate with an ideal flavor combination. A good option to complement a family meal.

Today I want to share an unusual recipe for aromatic lard, salted in soy sauce. Salted bacon can be served for a festive celebration or any family feast. Be sure to use the recipe and you won't regret it.

Salted lard is a national dish of Ukrainian cuisine. The appetizer turns out to be not only tasty, but also healthy. Today I want to share a delicious recipe for an appetizing salted lard that melts in your mouth. Be sure to prepare a tender treat and serve it at the dinner table.

Cumin and garlic are perfect with lard. It is with these spices that most lard lovers associate the process of salting it.To get this delicious snack, you will need, first, to choose a quality piece of lard. The abdomen fits well. Secondly, we must use coarse salt, ordinary stone is great. Thirdly, we must be patient: the bacon should "lie down" in a mixture of salt and spices for at least three days. During this time, it will be fully salted.

To prepare delicious salted lard, you should be responsible for the choice of raw materials. A piece of bacon should be uniform in color, with or without layers of meat. There should be no unpleasant odor, and the skin should be soft enough, not stiff. Correctly selected lard is a guarantee of success. We will only emphasize the natural taste of the product with spices and salt and ensure the shelf life.

Let's dry salted lard. The salting process takes place in a saucepan under a press - this is how excess moisture comes out of the bacon, and it turns out to be harder and more dense. This recipe involves the use of a small amount of salt and will appeal to those who prefer the slightly salted option of pickling. By and large, the lard still does not "take" excess salt, but the layers of meat always run the risk of being oversalted. With the specified amount of salt, there will be no such risk.

Slavic people love bacon. One way or another, we use it, adding it to various dishes, or on its own. A piece of good salted bacon with aromatic spices will suit, for example, a plate of borscht or any other soup - it is both nourishing and tastier. Many housewives prefer to salt the lard themselves, rather than buying it on the market. This is understandable: you can meticulously choose the most beautiful and high-quality piece, season it with your favorite spices and end up with a delicate, aromatic snack.