For hot smoking, choose pieces from the abdominal area or sternum. It is desirable that the lard be with a meat layer, and not just fat. In this case, it will turn out tastier and will be a real delicacy.

For smoking, you need to choose bacon with a meat layer. When the bacon has already been bought, it's time to prepare it for soaking in brine: rinse well and cut into large pieces. It is advisable to leave the skin, as it will need to be smoked with it. After that, it’s time to marinate the pieces of fat: you can’t leave them chopped for a long time, otherwise they will deteriorate.

Exists different ways marinade, but classic recipe remains the most versatile. It is suitable for any occasion, bacon is easy to prepare and tastes great.

Ingredients: water; garlic; edible salt; bay leaf, pepper, mustard seeds.

Pass the garlic through a press so that a porridge-like mass is obtained. To it, add 2 teaspoons of mustard seeds and the same amount of black pepper. Mix everything well and spread on the bacon. Put a bay leaf on each piece, it will add additional flavor.

The marinade recipe is designed for 1 kg of fat

Now you need to put the product in a container, pour 0.5 liters of water into it, add 80 g of salt and mix everything. Put in the refrigerator for two days. Marinating time can be reduced to 24 hours. After that, it will be possible to begin the process of hot smoking.

Marinade for lard with soy sauce

Soy sauce is good for both fish and meat. Marinade for smoking lard with this ingredient will help make the product taste unusual. The recipe is no worse than the standard one and is easy to perform.

Ingredients: lard - 1 kg; soy sauce- 100 ml; garlic - 6 cloves; spices to taste; salt.

Garlic must be passed through a press, and then mixed with spices and salt. Add soy sauce to them and mix thoroughly. Coat the salo with the resulting mass on all sides. If it is not enough, then you need to cook more. It is important that the entire surface is covered with spices.

The lard should be placed in a container, covered with a lid and put in the refrigerator, where it can be kept for up to three days. The marinade for smoking lard should be well absorbed and give a piquant taste to the product. After that, you can start smoking it at home.

Brine for smoking lard

For hot smoking, raw materials can be prepared in different ways. For example, you can use brine for lard - it will make the product more fragrant, quite salty and tasty. The recipe is best to choose a standard, time-tested.

Ingredients: water; spices to taste; garlic - 2 heads; Bay leaf. The amount of ingredients directly depends on the volume of fat. If there is a lot of it, then you will have to take a larger pan. On average, in order to pickle, a volume of 3-5 liters is enough.

Brine at home is prepared as follows:

Pour water into a saucepan and put on fire. Sprinkle about 1 cup of table salt, add more spices and 10 bay leaves. Put 10-15 cloves of garlic in the pan as well. The brine should cover the fat with the top.

The lard brine should be boiled for 5 minutes, then turn off the heat and let the liquid cool. Now the fat should be put in a saucepan and put in the refrigerator for at least 2-3 days, and preferably for a week. When it is infused in brine, it will be possible to start smoking.

Marinade with ground cumin and marjoram

A simple recipe that will help you make delicious smoked bacon. It turns out very fragrant and tender thanks to this recipe. Sea salt, black pepper, crushed garlic, bay leaf, cumin, cardamom and marjoram should be mixed together. The prepared lard should be grated with the resulting mass so that the spices cover the entire surface. You can marinate in a jar, covered with a lid and put in a cold place. After 5 days, you can start smoking.

Any fat must be salted or marinated before smoking. We will not describe in detail here why this is necessary, because the reason is already clear to everyone - it tastes so much better! 🙂

Salting bacon for smoking is a simple process, which also allows any experiments. We give only three recipes for salting lard for.

Salo is better to buy with layers of meat. I think it's also called a brisket. So it will turn out more delicious.

When preparing lard for subsequent smoking, it is cut into slices about five centimeters wide (they used to say “two fingers”) and length, depending on your dishes, where you will salt it. Such slices will be more convenient to place in the smokehouse. If you salt the fat without intending to smoke it, then you can cut it as you like, down to small portioned pieces.

Dishes for salting should be taken enameled or stainless. Aluminum and especially galvanized containers cannot be used.

Wet salting recipes use water; if the water is spring or from a clean well, then you can use it immediately. If from a tap in the city, then it is better to boil it first and cool it to room temperature.

Dry way

You can salt the lard without preparing the marinade. Here is a simple recipe. For 1 kilogram you will need:

• 100 grams of salt;
• 100 grams of fresh dill;
• 1 head of garlic;
• black pepper to taste.

Garlic needs to be peeled, disassembled into cloves and crushed into gruel.

You mix all the ingredients and rub the pieces of lard thickly with this mixture. Put them in a bowl and put them in the refrigerator for three days.

After salting, you take the bacon out of the refrigerator, peel off the remaining mixture of spices and hang the pieces on hooks to dry. Drying time in air ranges from 12 hours to a day.

marinade recipe

Now let's prepare the brine for smoking lard. I must say that there are a lot of such recipes, and this is just one of them.

For 1 liter of water you need:

• 100 grams of coarse salt;
• 1 tablespoon of granulated sugar;
• 10 grams of black peppercorns;
• 1 teaspoon coriander;
• 3-4 cloves of garlic.

Salo according to this recipe does not need to be cooked before salting.

Warm up the water; can be almost to a boil, so that everything dissolves better.

Add salt and sugar, stir. Generally speaking, the amount of salt does not need to be measured down to the gram. There is an old way to determine its concentration in water, you probably know it. raw egg sink in water and float in brine. That is, you simply dissolve the salt in the pan, and watch the egg. When it floats so that its tip in diameter equal to a five-ruble coin is above the water, we can assume that the brine is ready.

After dissolving the salt and sugar, throw spices into the pan. Garlic must be peeled and crushed directly into a bowl with brine.

Load the fat into the pan. You need to cook enough brine so that it completely covers your entire product. The lard in the brine will float, so put oppression on top, for example, a grill grate, or a plate. You can also put a load on it, for example, a jar of water, so that nothing will definitely float up. Put dishes with lard in the refrigerator for 10 - 12 days.

After the lard is salted, it needs to be soaked for one or two hours in clean cold water, and then, as in the first recipe, hang to dry.

Boiled salo with spices

Another original recipe salting fat for smoking. You will need:

• 1 kilogram of fat;
• some ready-made seasoning for meat dishes;
• 4 teaspoons of salt;
• 1 teaspoon of sugar;
• 1 head of ground or chopped garlic;
• ground black pepper to taste.

Salo is cut into portions.

Seasoning can be taken in cubes: Maggi, Galina Blanca or any other suitable for cooking meat. It will take 4 cubes per kilogram of fat, they need to be crushed into powder. Or you can take a package of some ready-made seasoning "for lard" or "for meat" that you find.

Pour seasoning onto a plate. Add three to four teaspoons of salt, a teaspoon of granulated sugar and ground black pepper to taste.

You need to carefully roll the chopped pieces of lard in this mixture. Or rub them well on all sides. Then you put them in a regular plastic bag. For reliability, you can put two or three more packages into each other.

Pour the minced garlic into the bag. Mix the contents of the package thoroughly inside.

Pour half a pot of water, put on fire. You need exactly half to fit a bag of lard; if it is full, then the water will splash onto the stove.

You tie a bag with lard well; try to keep as little air as possible in it. Put it in a pot and close the lid.

You need to cook for 1 hour 20 minutes from the moment the water boils.

When the time is up, turn off the fire and leave the pot with water and bag to cool completely. After that, you take the fat out of the bag, dry it and put it in the refrigerator.

What's next

After the end of salting, the fat can already be eaten right. But do not forget that our ultimate goal is still his. No more preparation is required - you can already charge the smoker.

We salt the lard on our own at home in various ways and recipes. And since it is correct to pickle fats at home, you do not need specific and expensive ingredients. The main component is, of course, lard, as well as salt and spices. Naturally, salt and spices are available in every kitchen, but lard must be chosen correctly. How to pickle lard at home? See below for many recipes for salting lard.

Salo needs to be salted fresh, preferably steamed. Meat products are considered to be paired within 4 hours after slaughter. It is recommended to take lard with layers, but this depends mainly on the wishes of the hostess and household members. The thickness of the shmat should be approximately 3 cm. And also the consistency should be homogeneous, that is, not hardened, and not particularly loose.

Recipes

A simple recipe for how to properly pickle lard at home.

• You will need: garlic, salt and a plastic bag.

Cut the salo into pieces that can fit in a bag and on a plate. Place the shmat on a cutting board, skin side down. Make a few small cuts. The incisions should be so deep that 0.5-1 cm is left to the skin. Cut several cloves of garlic lengthwise into halves. Put the garlic in the cuts and sprinkle the whole shmat with plenty of salt. Now put the pieces in the bag. This should be done with the skin down, stacking one on top of the other. Sprinkle each layer with additional salt. Now wrap the bag and let it soak. Salting lasts about three days at room temperature. First 50 hours in the position as described, and then the package should be turned over.

Further, in order to salt the fat correctly, it should be placed in the refrigerator, creating a temperature of about 10º C in it. Leave for another three days - until fully cooked. Now extract the package and make sure the product is ready. The main sign of salting fat is the darkening of the veins. That is, previously pink veins acquire a grayish color. If this does not happen, you need to add salt and leave for a while. Before eating, clean the fat from excess salt and cut into small pieces. Here's some delicious salted lard cooked at home and not worse than store bought!!

How to salt lard for smoking

Very good recipe how to salt lard for smoking, and prepare it before smoking.

Would need:

• salt,
• Bay leaf,
• garlic,
• cloves Pepper,
• water,
• Salo.

Some gourmets prefer salted bacon, smoked. But for proper smoking fat must be pre-salted. How to do this, consider below.

First you need to cook a brine for fat. To do this, pour water into a saucepan and bring to a boil. Then add 150 grams of salt, three bay leaves, two cloves, garlic and pepper to taste. Boil for 15 minutes on low heat, covered. Cool the prepared saline brine to room temperature.
Put the lard in a saucepan, pour over the brine and close the lid. Cover the pan with a thick cloth and place in a dark and cool place. The lard in the pan should be turned over every day so that it is better saturated with brine. This process will last for 18 days. After that, the fat must be removed and washed with running water.

Now you need to get rid of the excess brine soaked in shmatki. To do this, you can put pieces under the load. And you can wrap and tighten tightly with a strong, natural thread. In this position, leave the fat for 1.5-2 days, after which you can start smoking. Having smoked the fat to the state you need, you can grate it with ground pepper. This will give it a spicy taste. Warm shmats should be rubbed, but consumed slightly frozen.

Salo with garlic

Many people love lard and an hour, but few people know how to pickle lard with garlic. This will be our next simple recipe with you.
Would need:

• garlic paste,
• Bay leaf,
• pepper,
• Salo,
• pan,
• salt.

Pass the garlic through a garlic press. Add pepper, ground and peas and salt to the resulting gruel.

Cut the salo into pieces the size of which is suitable for the container. Place skin side down on a cutting board. On the pieces, make small cuts a little not reaching the skin. Coat each piece with the garlic mixture and place skin side down in a container. On top of each piece, you can put one bay leaf. Now pick up the lid that will be included in the container with bacon. Put the lid on and place a weight on it. Leave for a day at room temperature, and then put in a cool place. After two days, the delicious salty bacon with garlic is ready to eat.

Salo in Ukrainian

Recipe for delicious lard in Ukrainian.

You will need:

• container,
• Salo,
• salt,
• spices.

Ukraine is the so-called "homeland" of salted lard. In Ukraine, as well as in Russia, there are several ways to salt delicious lard. I will tell you the most popular.
Cut the lard into pieces about 20-25 cm in size and stuff with chopped garlic in the previously made cuts. Then red and black pepper are mixed with salt and chopped bay leaves. The resulting mixture is rubbed with each piece of fat. Then take the container, you can use the parcel box lined with parchment. Put the pieces in a container and close the lid tightly. For two days, the fat should stand on the floor, and then moved to the freezer. Such fat is usually eaten frozen. We can also tell you, delicious and fast!

Salo in onion peel

Few people know, but lard in onion skins is a very tasty and gourmet dish that everyone should try.

You will need:

• pan,
• onion peel,
• salt,
• Salo,
• spices.

We learn the recipe for salting lard in onion peel. Pour onion skins and salt into a tall saucepan. Pour in cold water and bring to a boil. When the water boils, add the bay leaf and peppercorns. After boiling the spices for a minute, we send chopped bacon to the pan. Shmats should be buried in brine. Cook over low heat for 10-15 minutes. Now we leave the brew for a day so that the fat is saturated with brine. After a day, we remove the fat from the brine and spread it on a dry surface so that all the liquid is glassed. While the water is running, prepare the garlic. That is, we grind it with a knife or garlic press and insist in a warm place for a minute. Then we rub the fat with garlic and send it to freeze.

Salo in the bank

A very old and everyone loves the recipe for lard in a jar at home, salting is very simple and it turns out deliciously delicious.

You will need:

• chilled jar,
• boiled water,
• garlic, pepper, bay leaf,
• salt.

In order to salt the fat in a jar, you need to put a three-liter jar in the refrigerator for a day. Cut the fat into pieces that can pass through the neck of the jar. Now prepare the brine. Pour water into a saucepan, boil and cool it to room temperature. Add garlic mass, pepper and salt to the cooled water. Put the fat in a jar not very tightly and fill it with brine. Now send the jar to a cool place for 3-4 days. Before use, it is necessary to remove the pieces and leave for 15 minutes in order to get rid of excess liquid. That's all the delicious salted lard in a jar is ready!

Salo in brine

Well, the recipe for lard in brine is not for everyone, although its taste is not ordinary, but it is still quite tasty. Worth a try!

Would need:

• bucket,
• spices (garlic, peppercorns),
• Salo,
• water,
• salt.

To begin with, we prepare a brine for lard, here is his recipe. Pour water into a saucepan and add salt. Bring to 100 degrees and boil for 10-15 minutes. Then cool, and while it cools, prepare the dressing. Garlic is peeled and mixed with pepper. Then it is added to the cooled brine and allowed to brew for an hour.

At this time, you need to prepare a container, you can use an enameled bucket or a glass jar. Pieces of chopped bacon are placed in a bucket and poured with cold brine. Shmats must be buried in liquid. Cover the bucket with a thick cloth or gauze folded in several layers. Wrap the fabric around the top with a thread so that it does not move out and does not get wet. Now send the bucket to the bottom shelf of the refrigerator and wait 2 weeks. After the salting period has expired, you can try by first draining the brine that you prepared for the fat.

Salting secrets

Little secrets of salting fat

When salting lard at home, little tricks can be used and that will simplify the process or give a unique taste. I will tell you about them now.

1. Black peppercorns will give more flavor if ground just before use.
2. Also, various spices will give the fat a richer taste, if you first knead them. You can simply rub it in your hands or hold it between two spoons.
3. Fat absorbs as much salt as it needs and not a gram more. Therefore, do not spare salt, you won’t be able to oversalt, but undersalting is easy.
4. Salting by any of the above methods is recommended in cold conditions. That is, at a temperature of + 10º - + 18º C, it can be lower.
5. Immediately after salting, check the fat for salt. This is necessary so that it does not have time to deteriorate in case of undersalting.
6. Prepare the brine, should be immediately before salting. The fact is that water after boiling acquires special properties: it becomes softer, loses harmful microbes, and so on. If you leave boiled water for a long time under normal conditions, beneficial features will be lost.
7. For smoking lard, it is recommended to use alder or apple wood. So you can give the fat a unique taste. It is also important to smoke on moderate heat without overheating.

Video how to pickle lard

We tell you how to prepare a marinade for smoking lard. These recipes are best suited for the hot smoking method. But they are also quite suitable for cold.

As you know, the process is much shorter than cold smoking, however, there are some nuances here. For example, in order for the lard to end up tender, but not too softened, it is recommended to keep the lard in the marinade for no more than one day. The second point is that the fat should be fresh, not stale, otherwise the result will be rubbery in taste. And the third rule: after marinating the fat, it is necessary to let it ventilate in the fresh air. Airing will allow you to get rid of excess, unnecessary moisture, while the product itself will be “saturated”, if I may say so, with oxygen, and therefore, it will become even more tender.

This can be said to be one of classic recipes marinade for smoking lard. For cooking you will need the following ingredients:

• 2 liters of water;
• 200 gr. coarse salt;
• a few peas of hot pepper;
• 3 bay leaves;
• 2 cloves;
• cumin - to taste, but better on a pinch of a knife.

First you need to cook, which should turn out to be very saturated. Boil 2 liters of water on the stove and mix with salt. The saturation of the solution can be checked as follows: dip a small chicken egg into the saline solution. If the egg floats to the surface, then there is enough salt.

So, put the saline solution on fire, bring to a boil and add all the previously prepared spices to it. Make sure that the solution continues to boil all this time, leave it on the stove for 8-10 minutes, and then remove from heat. While the brine is cooling, prepare the lard. Rinse a piece of lard under cold water, and when the brine has cooled down, lower the lard there. The saucepan with the marinade can not be put in the refrigerator; it will be enough to leave the fat in a draft or just in a well-ventilated place, for example, on a balcony or on a veranda.

You need to marinate the bacon for smoking in the marinade for a day. After a day, pull the fat out of the marinade, dry it well and you can send it to be smoked. Bon Appetit!

Recipe number 2 Marinade in brine

Translated from the Turkic languages, "brine" means a saturated saline solution. To prepare the marinade, you will need the following ingredients:

• lard with a meat layer - 2-2.5 kg .;
• water - 2 liters;
• coarse salt - 400 gr.;
• small head of garlic;
• 4 bay leaves;
• 10 peppercorns.

Cooking method:

To begin with, the lard must be rinsed well under cold water, cut into large pieces and leave on a paper towel to dry.

While the fat dries up, prepare the brine. To do this, pour cold water into the pan, add salt, put pepper and bay leaf and leave to boil on the stove.

Peel the garlic and pass through the garlic press. Put one piece of bacon in a wide container, alternately rubbing each piece with the garlic mixture. After that, pour lard with warm brine (its temperature should not be higher than 20-25 degrees) and leave in a cool place for 3 days. Do not be afraid that there is too much salt - the fat will take in exactly as much as it needs. In other words, the likelihood of oversalting fat is excluded.

After three days, remove the lard from the marinade, dry it well again on a paper towel and can be sent to the smokehouse. The result will be very, very tasty. Bon Appetit!

Recipe No. 3 Marinade for smoked bacon with onion peel

Onion skins, along with the main ingredients for preparing the marinade, will ultimately give the finished dish a delicate, golden brown hue, as well as flavor it with a slightly noticeable smell.

To prepare the marinade according to this recipe, you will need the following components:

• pork fat (possible with meat, can be without) - 2 kg .;
• 1.5 liters of water;
• 3 handfuls of onion peel;
• 120 gr. coarse salt;
• bay leaf - 2 pcs.;
• 6 small cloves of garlic;
• black peppercorns - to taste.

Cooking method:

Freeze the fat slightly, after which you need to rinse it well under cold water and cut into large pieces.

Pour 1.5 liters of water into a separate saucepan, then put on a slow fire and wait until the water boils. Immediately after boiling, reduce the heat (but so that the brine continues to boil), add spices there, boil for 10 minutes, and then add the onion peel.

You need to cook the marinade for another 5 minutes, then lower the prepared pieces of fat there and cook for another 10 minutes over low heat. After 10 minutes, remove the marinade from the heat and leave to cool (do not pull out the fat). Immediately after the temperature of the marinade reaches room temperature, cover the saucepan with a lid and put it in the refrigerator for a day. After a day, take the fat out of the refrigerator and you can start smoking. It should immediately be clarified: this marinade recipe is more suitable for cold-smoked lard.

Salo smoked after soaking in such a marinade will turn out tender, dense (but not hard) and very tasty. Bon Appetit!

Recipe No. 4 Marinade for smoked lard with soy sauce

Soy sauce, a well-known and beloved product in Asian cuisine, is a concentrated brine with a characteristic taste and aroma. Soy sauce is quite salty on its own, so the addition of salt is not recommended, except perhaps a little. It should be noted right away that the final taste of the dish will differ from the traditional smoked lard, but if you want something unusual, then this recipe is definitely worth a try.

To prepare a marinade with soy sauce, you will need the following ingredients:

• 1.5 kg. fat;
• 120 ml. soy sauce;
• small head of garlic;
• salt - a pinch;
• spices - to taste.

Cooking method:

For this recipe, spices can be omitted in principle, only soy sauce will suffice.

So, peel the garlic and pass through the garlic press. Mix the resulting garlic mass with salt and spices. Pour soy sauce into the mixture and mix well again.

Rinse the lard and divide into portions, coat each piece with the resulting garlic-soy mass, wrap with cling film and refrigerate for 2 days. After 2 days, remove the lard from the refrigerator, ventilate for 2-3 hours, after which you can remove the lard into the smokehouse. Bon Appetit!

Mix the spices with salt and rub each piece of lard well with them. Pour the rest of the mixture into the bottom of a deep enameled marinating bowl, distribute. We spread the lard in balls and sprinkle with bay leaves and allspice. The top layer should consist of spices. Do not cover the container, leave to marinate at room temperature for a day. Next, the fat must be removed in the refrigerator or cellar for 5 days. In the process of pickling, juice is formed in the container, which will be the marinade. Before smoking, the fat must be washed and dried.

How to pickle lard for smoking in brine?

This pickling option is well suited for lard with a layer - the meat softens and turns out juicy. I'm preparing the brine. For 1 liter of water we take:

• 150 g of salt;
• 5 peas of allspice;
• 3 bay leaves;
• 2 cloves of garlic;
• 2 cloves.

We mix all the ingredients and put the marinade to cook for 15 minutes, then remove from heat and let cool to room temperature. Lard is loosely placed in an enameled bowl, poured with brine, covered with a thick cloth so that it “breathes”, and sent to the refrigerator for 18 days. Every day, the pieces in the marinade must be shifted, then they will be salted evenly.

After a specified period, the fat is removed, washed and sent under oppression so that the excess liquid is gone. After 1-2 days it can already be smoked.