Salo

My family loves to eat lard. And they eat it in considerable quantities. Therefore, different methods of salting lard were tried. But one of my favorites was the recipe for salting lard in brine.

Today we will prepare salted lard with garlic in a jar. In our family, the choice of lard for salting is made by the husband. He knows which piece is best to choose and where to cut it from. But it always takes into account my preferences that the lard should have a slit.

Delicious homemade stew is a real find for any housewife. This preparation is a good help when you need to whip up dinner. The proposed preparation is universal, not only due to the minimum amount of interchangeable meat ingredients, but also due to its ease of preparation.

Every family that loves salted lard has its own universal salting recipe.I’ll tell you about my rather simple method of salting delicious lard.

I will share a simple and quick way to salt lard at home. Many people think that the process of preparing lard is a long and labor-intensive procedure. I will prove to you that this is not so.

Lard with a layer is already a delicious product, and a lot depends on the method of its storage. Even the most delicious and expensive piece of lard with a layer can be spoiled if it is not properly salted or stored.

Salo has long been the hallmark of Ukraine. Ukraine is big, and there are many recipes for salting lard. Each region, each village has its own recipes, and they are all incredibly good.

Before smoking, all meat products must be salted, the same applies to lard. The specifics of smoking are such that, in principle, the salting method does not matter. If dry salting is recommended for long-term storage, then for smoking you can use either soaking in brine or dry salting.

The housewife can buy boiled sausage in the store, or you can try cooking it in your own kitchen.This homemade sausage is tasty and healthy, it is suitable for sandwiches, it is used to prepare tasty and satisfying salads, and it is also added to scrambled eggs.

The advantage of the proposed recipe for dry salting of lard is that even an inexperienced housewife can repeat it and it will not take much time. Even for a lard lover with minimal culinary experience, this will not be difficult. Moreover, all that is required for the recipe is only the main ingredient - lard, salt, garlic, and you can take your favorite spices, which you can choose according to your own taste.

Any hot salting of lard is good because the prepared product is ready within a few hours. Quick preparation of lard is the main advantage of this method over cold salting, which requires at least 2 weeks to fully prepare the product. The hot salting recipe, in addition to the fact that lard is prepared quickly, makes it possible to prepare a tasty, soft and extremely tender product. Onion peels and liquid smoke give it a wonderful color, smell and smoked taste.

To prepare salted lard - bacon or lard according to this recipe, you do not need any special culinary experience or skills. Even the most inexperienced housewife can prepare it - you just need to buy fresh lard.Also, you need to stock up on regular rock salt. For 15 kilograms of lard you will need 1 kilogram.

If you have lard in your home, an environmentally friendly, natural product, you won’t have to rack your brains over how to feed your family nourishingly, healthy and tasty. At home, you can prepare lard that will be stored for a very long time without any problems. It retains all the beneficial substances that stimulate the functioning of the brain, heart, and vitamins A and D. The recipe for delicious lard in a marinade for long-term storage is very simple, economical and does not require much time.

Ordinary blood sausage is prepared with the addition of meat and buckwheat or rice porridge. And this recipe is special. We make delicious blood only by adding lard and aromatic spices to the blood. This preparation turns out to be very tender and tasty.

Many housewives think that good lard can only be rendered from fresh, selected lard, but not every housewife knows that aromatic good lard can also be made from the internal, kidney or subcutaneous fat of a pig. I am pleased to share one of the ways to render pork fat at home.

Well, who doesn’t love crispy potatoes fried in aromatic lard? Try this easy homemade lard recipe. Homemade lard is not only aromatic and tasty, but it can also be stored for a very long time.

Lard boiled in onion skins has a very subtle onion aroma. In addition, it is also very beautiful when cut: due to the strong coloring properties of the husk, the product turns out to be golden in color.

Salting lard using the “wet” method can be done using two methods: cold and hot. When cold salting, it is kept in brine at room temperature. If hot salting of lard is used, then it will have to be boiled in water with salt.

Have you purchased an appetizing piece of fresh lard at the market, with or without streaks of meat? Which piece you choose is a matter of taste. Try pickling it using this simple homemade recipe in brine with added spices.

There are several recipes for dry Lukanka sausage; I suggest housewives familiarize themselves with the traditional one - “Bulgarian Lukanka”. Homemade sausage prepared according to this recipe is a real delicacy.