Hot salting

Hot salting

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Hot Salting Ingredients

  1. Fat (fresh, without layers of meat) 1-1.5 kilograms
  2. Garlic 1 head
  3. Purified water 1 liter
  4. Salt 1/2 cup
  5. Onion husk 1 handful
  6. Laurel leaf 1-2 pieces
  7. Black pepper peas 5-9 pieces
  8. Allspice Peas 5-9 pieces
  9. Red pepper pod 1 piece (length 2-3 centimeters)
  10. A mixture of spices for lard to taste
  • Main ingredients: Lard, Garlic
  • Serving 1 serving
  • World CuisineUkrainian Cuisine


A kitchen knife - 2 pieces, a cutting board - 2 pieces, a colander, a stove, a pot with a lid (capacity 3 liters), a refrigerator, a plastic bag, a freezer, a serving plate.

Hot salting:

Step 1: prepare the lard.

For this dish, fresh, pre-frozen lard is suitable, preferably without layers of meat, for example, from the neck with a thickness of 5 to 6 centimeters. We bring the selected piece home and thoroughly rinse it under trickles of cold running water, while scraping off the skin with a metal kitchen brush is almost always a fairly thick layer of dirt. Then we dry the pork product with paper kitchen towels, put it on a cutting board and divide it into small pieces with an approximate length of 12-15 centimeters and a width of 5-6 centimeters, although it is possible a little less or more.

Step 2: prepare products for brine.

Now remove the upper brown husk from the onion. We collect the whole zhmenu, send it a colander, carefully rinse and leave in the sink for several minutes, so that the glass is excess moisture. Then we spread on the countertop all the other necessary ingredients for brine and move on.

Step 3: cook and insist on lard in brine.

In a deep saucepan we put onion husks, there we send salt, a bay leaf, a pod of red hot pepper and two types of peppercorns: black and fragrant. Fill everything with purified water, put on medium heat and after boiling, boil the saline solution for two to three minutes. Next, dip the prepared pieces of bacon into a strongly gurgling brine, so that they are completely covered with liquid, and cook for 10 minutes. Then, using a kitchen towel, we rearrange the pan on the countertop and cool its contents to room temperature. After that, without removing the fat from the brine, cover it with a lid and set in the refrigerator for one day.

Step 4: prepare the garlic-spicy mixture for lard.

After 24 hours, we take out the fat from the pan, transfer it to a colander and leave it in the sink for 15-20 minutes to allow the excess brine to stack. Important: dipping towels is not necessary, this is superfluous! In the meantime, peel the cloves of garlic and peel them through a special press into a small bowl, pour the mixture of spices there and mix everything with a tablespoon until a homogeneous, slightly viscous gruel is obtained.

Step 5: bring the salting of fat hot until fully prepared.

Then we move the fat on a cutting board and rub each piece on all sides with a garlic-spicy mixture. We tighten the almost finished snack with plastic wrap or send it to a bag or container and put in the refrigerator for another 24 hours, but then stand in the freezer for about 3-4 hours, after which you can start tasting.

Step 6: serve the salting in a hot way.

Hot salting is good in that the fat absorbs just as much salt as it should, and it tastes like smoked, although it is not. After the second infusion, a piece of aromatic pork product is transferred to a cutting board, chopped into thin slices with a very sharp knife, put them on a small plate and served as a snack with the first or second hot dishes. Of course, everyone knows that it is pleasant to eat bacon with anything, for example, potatoes boiled in their uniforms, soup, porridge or just bread, so cook and enjoy!
Enjoy your meal!

Recipe Tips:

- this fat is best stored in the freezer;

- a mixture of spices can be prepared independently, it consists of spices such as black pepper, allspice, coriander, ground leaf of laurel, red hot pepper, paprika, fenugreek and salt;

- Why is it better to buy lard without layers of meat? This type of product is more sinewy. The meat is not always boiled, especially if it comes with cartilage. But if suddenly there are no options, you can use such fat, only it needs to be boiled for a little longer, about 15 minutes.


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