Many compatriots are dismissive of lard, considering it fatty and unfit for consumption. But this is claimed by those who have never tried the dishes "Appetizer of bacon with garlic." It is prepared from this delicious product.
Slavic snack
All kinds of dishes and snacks from it are popular in Ukrainian and Russian cuisines. A fresh product is baked in the oven, salted, an appetizer is made from bacon with garlic or onions, herbs.
The appetizer is spread on a piece of dried black bread and served with borscht or another first course.
Such sandwiches are popular both in home cooking and in the most prestigious restaurants. There, small sandwiches are served as a compliment from the establishment while diners wait for the main course.
Cooking options
The simplest option, which even a novice hostess can handle, is a snack of bacon with garlic through a meat grinder. The main rule to remember when preparing a simple dish is that in order to get a tasty dish, you must use good products.
Therefore, special attention should be paid to the choice of fat. It should be fresh in appearance, possibly with slight pink streaks and no foreign smell. It is better to choose a piece of medium thickness. Such fat with a high probability belonged to a not very old pig, it will not be tough and sinewy.
There are many options for cooking lard with garlic. Each housewife has her own recipe, but there are only two main options - an appetizer from ready-made salty and an appetizer from fresh fat. The rest of the ingredients are added to taste. Greens, a little vinegar, a finely chopped pod of hot red pepper are successfully combined with lard.
Classic recipe
- 0.5 kg of fresh fat;
- 3 cloves of garlic;
- a pinch of black ground pepper;
- 1 tbsp salt (with top or not, depends on personal preference).
Step by step recipe
Sandwiches with bacon and garlic are prepared in the following order:
This is how you can quickly and easily prepare an amazing dish for any suitable occasion. If the fat is already salted, then it is no longer necessary to add salt when preparing the snack, on the contrary, it is necessary to remove its excess if it is on the surface of the piece. In summer, you can diversify the options and add greens to the snack.
With added greens
For cooking you will need:
- 0.5 kg of salted fat;
- 2-3 cloves;
- a large bunch of greens;
- 6-7 black peppercorns.
First you need to prepare all the ingredients. Peel the garlic, grind the black pepper, wash the herbs and remove the tough parts of the plants. Place all ingredients in a blender and grind to a paste. Transfer the prepared snack to a clean glass jar and store in the refrigerator. It can stand for quite a long time, but its aroma will decrease with each passing day.
Garlic and ground black pepper do not have a very strong odor when processed. Therefore, such an appetizer of lard with garlic is prepared right before serving, especially since it takes very little time.
You can diversify the classic version of the lard with garlic appetizer by adding coriander, paprika, mustard seeds, basil, red pepper to taste, in any case it will turn out very tasty.
In ancient times, when there were no modern refrigerators, people came up with a way to preserve excess fat for a long time - salting. This method allowed not only to diversify the diet, but also to keep stocks for the whole winter. Whatever recipes they came up with: in onion peel, and in brine, and in brine, and with garlic and hot peppers. Banks with homemade lard have always been in first place in the subfield of a zealous housewife. In this article, you will learn a lot about lard and its benefits for the human body, as well as learn how to choose and salt it correctly using step-by-step recipes.
Those who strive to eat right and take care of their figure look with horror at salty fat, believing that they will instantly recover from it. This is not true.
Fat in moderation is good for the human body You can get fat from eating fat only if you eat it in kilograms day and night. In fact, fat contains a huge amount of useful fatty acids and other trace elements necessary for the human body.
Salo is even able to fight such a “terrible” phenomenon of recent years as cholesterol. With an increased content of cholesterol in the blood, doctors recommend eating a piece of lard with bread every morning. Also, the use of fat is simply necessary for people performing heavy physical work.
Advice! If during a feast you are afraid to get drunk - eat lard. Fat envelops the stomach with a film and prevents alcohol from being absorbed into the bloodstream.
Another factor that scares people is that the cooked solo contains a lot of salt, and it is known to be “white death”. It is a myth. You can pickle lard even in a ton of salt, but it will take only the amount of sodium that is needed. For this unique property, lard is so appreciated by all the mistresses of the world, both beginners and experienced ones: it cannot be spoiled during salting.
The easiest way to harvest for the future is "simple salting". To do this, you need to divide the fat into pieces, rub salt into them, wrap them in a plastic bag and put them in the freezer. Everything. After 3 days, you can enjoy the most delicious homemade salsa. And for those who want to cook something more complicated, we advise you to try the following recipes.
Delicious lard: salt in brine
First you need to purchase a suitable fat. Each person has his own preferences: with or without layers of meat, peritoneum or back, thin or thick, etc. But there are basic selection criteria:
- fresh, and even better steamed;
- soft, with a delicate yellowish skin;
- the skin is tarred, smelling of smoke;
- piece height of 6 cm or more.
You can pickle lard with or without streaks Cut the prepared bacon into pieces 5 cm wide and 15-18 cm long and make cuts on each to the skin.
Put garlic cloves, a fragrant bay leaf (several pieces), allspice and black pepper at the bottom of the jar. Fill the jar with bacon, laying it upright. A 1.5 liter container contains about 1 kg of fresh fat.
Make such a brine in which 1 kg of salt falls on 3 liters of clean drinking water. Bring to a boil and heat over low heat until the salt dissolves. When the brine has cooled down, you can fill it with fat and take the jars to a cold place for a couple of weeks.
Attention! To make sure the brine has the right concentration of salt, put a raw potato in the water. As the brine boils, the potato will float. As soon as the potatoes “jump” to the surface, the brine is ready.
You can store jars of salted lard even at sub-zero temperatures, since the saturated saline solution does not freeze, but only thickens. The advantage of this recipe is that the product does not turn yellow in brine, does not acquire a stale aroma, and retains its taste for a long time.
There is an express recipe for lard using brine. Cut the salo into slices “under a sandwich”, put in a jar, interspersed with salt, spices and garlic. Pour boiling water, cork the jar, cool. After 2 hours you will be able to surprise your guests with sandwiches with the most delicate, fragrant lard.
The favorite dish of all men is salted lard with garlic
Those who like spicier and spicier dishes will surely like the way of pickling tender fat using garlic and red pepper. For cooking you will need:
- 1 kg of fresh fat;
- 1 head of garlic;
- 1 cup salt (preferably coarse)
Salo with spices and garlic - 1 teaspoon red pepper;
- 1 teaspoon black pepper;
- 1 teaspoon ground coriander;
- cumin optional.
Divide the fat into pieces, then cut each of them to the skin: several cuts at a distance of 2-3 cm.
Mix garlic (finely chopped or passed through a press), pepper, salt, coriander and cumin in a glass bowl. Grate each piece of bacon thoroughly with the resulting mixture. It is important that the salt and spices literally envelop the piece from all sides.
Wrap the fat in a plastic bag. It is necessary to crush the resulting briquette for even distribution of salt and spices in pieces. Leave the fat tightly wrapped in a bag for 7-8 hours, and then put it in the freezer for a couple of days. Then the whole family can enjoy the piquant taste and incomparable aroma of homemade lard with garlic.
Correct salted bacon should be white on the cut, a slightly pinkish tint is allowed. Cut it frozen into thin slices and feel how the delicate aroma slowly opens up, and the tender salsa melts in your mouth.
Advice! If the lard is planned to be eaten quickly, the garlic can be passed through a press, and if salting is done for long-term storage, it is better to wrap the lard with pieces of garlic so that it can be easily removed. With prolonged storage, garlic begins to taste bitter, negatively affecting the taste of fat.
Fragrant lard with dill and garlic
In summer, when there is an abundance of fresh herbs around, you can pickle lard with dill using the dry salting method. For this:
- Divide the salo into portions, make cuts in each piece.
- Cut the garlic into circles.
- Stuff the pieces of lard with garlic and coat with salt and spices to taste (black pepper, red pepper, coriander, etc.).
- Chop the washed and dried dill.
- Thoroughly sprinkle pieces of lard with dill on all sides.
- Wrap in several layers of gauze, then in a plastic bag and refrigerate.
- After 3-4 days, the fat is ready for use. Bon Appetit!
If you are going to store lard for a long time, do not chop the garlic An old recipe: lard in onion skins
Our grandmothers collected onion peels all winter long in order to paint many eggs for the Easter holiday and to pamper homemade fragrant lard with a beautiful golden-amber crust. Such an appetizing bacon, reminiscent of smoked, turned any meal into a magnificent feast.
For salting lard according to this recipe, you will need:
- the fat itself, preferably with a meat layer - 1.5-2 kg;
- onion peel - the more the better;
- garlic;
- coarse non-iodized salt;
- you can buy a ready-made mixture for salting lard in the store or make it yourself from the spices and seasonings that are most pleasant to you.
Salo, wash, dry with a towel, cut into portions. In a wide container of a suitable volume (pan, cauldron, stewpan), put all the ingredients in layers: husks, salt, bay leaf. All pour 1 liter of cold water. Put chopped bacon into the liquid, cover with parsley leaves on top.
Put the saucepan on the fire, bring the contents to a boil and cook over low heat for 15-20 minutes.
When the fat becomes soft, it is necessary to take out the container in which it was cooked in a cold room for a day. During this time, it will be completely saturated with the taste and aroma of seasonings, and the color will become bright and saturated. If there is no possibility or desire to wait, hold the fat in water for at least 20-30 minutes.
Salo cooked in onion skins Put the fat on a plate, give it time to dry and weather a little at room temperature.
Grate the garlic on a fine grater, mix it with red pepper, salt and other favorite spices.
Coat each piece of boiled bacon with the resulting slurry. You can make incisions in them with a sharp knife, and when rubbing, try to get as many spices and garlic as possible into them. To give the lard a more piquant taste, you can coat it with Georgian adjika with hot pepper. Wrap the fat in cellophane and put in the freezer for 24 hours.
Cook lard according to different recipes, bringing something new, something different to each of them.
Salting fat: video
Description
Salo through a meat grinder skipped so that later we can cook a very tender and unusual snack. Even more than that, as a result you will get a pate of lard (fat) with herbs and a set of the most suitable spices and seasonings. Thanks to detailed photos, a step-by-step recipe for preparing delicious lard with garlic passed through a meat grinder will provide you with quick and easy cooking of this dish. This is especially true for those who like to carry out unusual recipes at home.
As greens, you can take dill, parsley or even mint leaves: it all depends on your personal gastronomic preferences. Garlic plays one of the main roles and its amount determines how spicy your rolled lard pate will be. Such a simple appetizer is suitable even for a festive table, because a neat roll interspersed with herbs and spices looks very attractive and appetizing. Let's start creating snacks from lard scrolled through a meat grinder.
Ingredients
-
Pork bacon (Salo)
(500 g) -
(3-4 cloves) -
(1/2 tsp) -
(30 g) -
(taste) -
(taste)
Cooking steps
You can take absolutely any fat to your taste to prepare such an unusual snack. Carefully cut off the dense skin and pass the selected piece of fat through a meat grinder, then again.
In a bowl with lard ground in a meat grinder, add salt to your taste along with ground black pepper.
The amount of garlic, however, like all other spices, you can adjust yourself. Peel the garlic cloves and run them through a press directly into the bowl of lard.
Get a fresh bunch of greens to prepare this snack. Rinse it, chop the leaves and add them to the rest of the ingredients.
At this stage, add red pepper to the dish and thereby give it a little spiciness. Thoroughly mix all the ingredients until a homogeneous mass.
Unfold a piece of cling film on a dry and flat surface, put the entire mixture in the center and carefully wrap the roll as shown in the photo. Carefully tie the edges of the film, then send the fat to the refrigerator. After 2-3 hours it will be possible to unfold the fat, cut it and serve it to the table. A magnificent and simple appetizer of lard twisted in a meat grinder with garlic is ready.
Bon Appetit!
Salo salting at home is a delicious recipe in a jar for white lard, as well as with meat layers.
Ingredients:
- 1 kg of lard;
- 5-6 cloves of garlic;
- 2 bay leaves;
- 15-16 peas of bitter pepper (1-2 peas for each piece of fat);
- ground black pepper.
for brine:
- 5 tbsp rock salt per 1 liter of water.
Cooking:
Thinly sliced lard with garlic, green onion and black bread! Overeating!
My husband is engaged in salting lard in the house - this is his signature recipe, he salts lard simply and very tasty!
To fully enjoy the taste of lard, you need to be able to choose it correctly, because not everyone has their own farm, most of us buy lard on the market. The best fat for salting is about 4-6 cm thick, with a thin skin, white or pink, possibly with a small layer of meat. When pressed, the formed hole quickly levels out - this is a sign of fresh fat. Light resinous smell, should not be sharp, without impurities.
To begin with, we will cut the fat into small pieces, which will be convenient to put in a jar, when salting, and later, in portions, get it out of the freezer.
Divide the garlic into plates and stuff them with pieces of lard.
Rub each slice thoroughly with ground black pepper.
Season with peppercorns and bay leaf.
Prepare the brine: pour cold water into the dishes and add salt, boil for 5-10 minutes. The amount of brine depends on the size of the salting dish. Cool the brine to 40-50°C. We put the salsa in a glass jar, fill it in such a way that all the contents are covered with brine. The lid is not covered tightly.
Leave in the kitchen cabinet at room temperature for 2 days. After the specified time, tightly twist and rearrange in the refrigerator for another day or two. If you prefer saltier, then I recommend keeping it in brine for two days, if not, one is enough. When ready, take the slices out of the brine.
