Hot Salted Salt: step by step recipe

Salo hot pickle is a great snack, without which it is impossible to imagine a traditional Russian feast. And today we want to offer you some simple options for making home-made delicacies.

Hot salted salted. Recipe

Delicious aromatic fat can be used for making delicious sandwiches, soups and second courses. Take advantage of our recipe and please the loved ones with your favorite snack.

Ingredients:

• Lard - one kilogram;
• Salt - five tablespoons;
• Garlic - three denticles;
• Seasoning for pickling - one package.

How to cook

If you do not have ready-made spices at hand, then use black and red pepper, coriander, bay leaf. So, we are preparing the fat of hot salting. The recipe for snacks is described in detail below.

Slice the finished lard with medium pieces and send it to a pan. Fill the product with cold water and bring the liquid to a boil. After a few minutes, remove the dishes from the fire and add salt. After that, put the pan with lard in a cool place for 12 hours.

When the specified time has elapsed, you can proceed to the next step. Peel the garlic, chop it with a special press and mix with spices. Take the fat from the brine, dry it or wipe it with paper towels. Rub each piece of flavorful mixture, and then wrap them in foil.

Send the workpieces to the refrigerator for several hours. Ready-made meals can be served to the table with black bread and vegetables.

Salo hot salting in onion husks

Do you want to prepare a snack for the holiday? Then you need this recipe. The taste of ready bacon resembles the taste of a good boiled pork, and the aroma is beyond praise.

Required products:

• Pork fat with small layers of meat - one kilogram;
• Husks from one kilogram of onions;
• Salt - three tablespoons;
• A bay leaf - ten pieces;
• Garlic - one head;
• Black and red pepper - to taste.

Hot salted salted will not cause difficulties for both experienced and beginners. Just read carefully our recipe, and then repeat each step.

First prepare the husk. To do this, remove it from onions, rinse well, put in a saucepan and pour 1.5 liters of water. Add to it two tablespoons of salt and boil in boiling water for about five minutes.

Salo is processed and cut into pieces (200 or 300 grams). After that, send the workpieces in a saucepan to the husk. Make sure that the water closes them. If the liquid is too small, then pour in more. Bring the brine to a boil again, and then reduce the heat. Cook the fat for at least half an hour. Remove the pan from the stove and wait for its contents to cool.

Through the press, pass the bay leaf with the garlic cleaned, and then mix the crushed products with pepper. The resulting seasoning, dry loose pieces of fat, wrap the workpieces in foil and send them to the refrigerator.

After 12 hours, cut the delicacy in thin slices and serve it to the table.

Lard with liquid smoke and onion husks

This recipe is good because it takes only a few hours to prepare snacks. If you want to quickly prepare for the holiday, then make for guests grease hot salting. Homemade delicacy will turn out to be fragrant, appetizing in appearance and very tasty.

Buy raw lard only from trusted manufacturers. We want to remind you that the best product is fat, cut from the back or sides. And the last thing you need to pay attention to fat, cut from the peritoneum of the animal.

Products:

• One kilogram of fresh fat;
• One and a half liters of water;
• A glass of large salt;
• A teaspoon of dry adzhika (preferably sharp);
• Garlic head;
• 15 peas of pepper;
• Five laurel leaves;
• Six grams of liquid smoke;
• 100 grams of onion husk;
• A teaspoon of sweet paprika.

Recipe

How to properly make hot salted salted? A photo of the finished product and a detailed description will help you to cope with this task.

First, treat lard - carefully scrape it with a knife and rinse it in running water. After this, cut the piece into several pieces so that they are freely placed in the pan and were completely covered with water.

Pour water into a suitable dish and put it on medium heat. When the liquid boils, send salt, adzhika, bay leaf, crushed pepper and pre-washed husk. At the very end, add liquid smoke.

Put lard in a saucepan and cook it for five minutes. Remember that the longer the product is cooked, the softer it will be. Therefore, you can calculate the time yourself, relying on your taste preferences.

Turn off the heat and leave the fat in the brine for 12 hours. Scrub the pieces with a mixture of garlic and paprika, wrap them in a film and send them to a cool place. In a few hours, your favorite treat will be ready.

How to pickle bacon with a multivark

Surprisingly, modern kitchen appliances can help housewives even in this matter. We will tell you how to prepare a salted hot salted salmon in an onion husk in a multivark.

Ingredients:

• One kilogram of lard with meat (brisket);
• 200 grams of salt;
• Four or five laurel leaves;
• Two handfuls of husks;
• One liter of water;
• Two tablespoons of sugar;
• ground black pepper;
• Garlic to taste.

Hot salted salted with a multivark is easy and will not cause you any difficulties.

First, soak the husk in water for a few minutes, and then rinse it under running water. Salo carefully scrape off and also wash well. Do not forget to cut it into suitable pieces.

Put some of the husks on the bottom of the bowl, lay bacon and bay leaves on it. On top of the products, put the remaining husk. Separate boil one liter of water, and then dissolve salt and sugar in it. Fill the bacon with brine and turn on the "Quenching" mode for one hour.

Let the fat remain in the marinade for a night or eight hours. After this, the pieces must be dried and grated with ground pepper mixed with chopped garlic. Wrap the snack in food film and send it to the freezer for several hours. When the product completely solidifies, cut not thin transparent slices and serve to the table.

Fast salting in the jar

If guests suddenly come to you unexpectedly, then this is not a cause for concern! There are many dishes and snacks that are prepared in the shortest possible time. And we want to tell you in detail about the hot salting in the bank.

Ingredients:

• Fat - 200 grams;
• Salt - three tablespoons;
• Black pepper peas - one teaspoon;
• Garlic - four denticles;
• Bay leaf - two pieces;
• Spices (turmeric, chili, coriander, paprika) - to taste.

So, if in your refrigerator there is a piece of pork fat with layers of meat, you can always quickly organize a delicious snack for strong drinks and stuffing for sandwiches. Therefore, take lard and cut it into thin slices. Simultaneously put the kettle on the fire and wash the glass jar inside and out.

In a separate bowl, combine the crushed black pepper, chopped garlic, salt, spices and broken bay leaf. Put some of the prepared slices on the bottom of the jars and fill them with a spicy mixture. Alternate the ingredients until they run out. Pour boiling water into the jar so that the water level is above the fat by about one centimeter.

Close the dishes with a clean polyethylene lid and go to do your own thing. When the brine has cooled, remove the fat and dry it on paper napkins. Snack can be served to the table at once, but it is better to place it in the freezer for at least half an hour.

Express method of salting

Prepare a treat to the festive table can be another original way. This time we will use a regular plastic bag and a set of spices.

Slice a slice of lard with small pieces, and then grate each with ground black pepper and crushed laurel leaves. In a liter of boiling water, dissolve a glass of coarse salt. Put the lard in a tight bag and pour it over with a hot brine. Secure the package with an elastic band. When the liquid has cooled, send the fat to the refrigerator.

The next day you will be able to taste delicate fragrant pieces that will literally melt in your mouth. Be sure to serve them to a table with hot borsch, bread, garlic and ground pepper.

How to salt lard before smoking

Earlier, we brought out several interesting recipes, with which you can easily prepare the fat of hot salting. The home method of processing this product is not limited to salting. Therefore, we want to tell you how to properly smoke the salted bacon.

Ingredients:

• Pork fat - one and a half kilograms;
• Onion husks - one handful;
• Salt - 100 grams;
• Bay leaf;
• Black pepper peas - ten pieces;
• Garlic - five lobules;
• Water - one liter.

Salting sala before hot smoking is an important step that will help prepare the product and bring it to the desired taste. Put a pot of water on the stove, dip into it spices, onion husks, salt and bay leaf.

Salo peel, wash and cut into pieces. When the pickle boils, gently put the billets into it and cook them for a quarter of an hour (the fire needs to be reduced). After that, cool the fat to room temperature, blot out excess moisture and transfer the pieces to the refrigerator. After 24 hours you can proceed to the next stage.

There are several ways to smoke lard at home

• With the help of aerogrip - just lay the pieces on a grate, oiled, and set the temperature 230 degrees. After ten minutes, lower the heat to 150 degrees. Cook the delicacy for another 20 minutes, and then cool it, wrap it in foil and send it to the refrigerator. Try the delicacy in a few hours, but for the best result, wait another 24 hours.
• If you do not have an aerogrip, you can do with a conventional oven. Lay the lard on a baking sheet covered with foil, and place it in an oven heated to 90 degrees. Smoke the product for at least 40 minutes, but you can increase the time and up to two hours.
• Using a home smokehouse, you will get a very fragrant and delicious fat. Place the appliance on the stove and place it inside the sawdust. Set the grate with bacon, close it with a lid and light the fire. Let out smoke every ten minutes, so that the pieces do not acquire a bitter taste. Usually, this way fat is cooked from 30 minutes to several hours. Therefore, in this matter it is better to be guided by your own taste.

The finished product can be served to an ordinary dinner or to a festive table. Smoked bacon is perfectly combined with boiled potatoes, fresh or salted vegetables and black bread. This delicious product is indispensable during the feast and we strongly recommend using it as a snack for strong alcoholic beverages.

Conclusion

As you can see, hot salted salting is easy to do at home. To do this, you do not need complicated equipment or special ingredients. So just carefully study our recipes and use them for your pleasure. We are sure that your family and friends will appreciate the efforts made and will repeatedly ask you to repeat for them this small culinary experiment.