Appetizer of bacon with garlic and herbs. Salo twisted with garlic through a meat grinder in Ukrainian: recipe. Salo raw, twisted through a meat grinder with garlic and herbs, dill, pepper, salt, spices for spreading on a sandwich: recipe. How to salt lard with garlic

Calories: Not specified
Time for preparing: Not specified

Very interesting, tasty, but high-calorie paste is obtained from lard with garlic. We will cook it in two versions, namely with herbs and spices. I prepared the recipe with a photo specifically so that all the stages of preparation were clear.
The first portion of snack bacon will be with fresh and fragrant dill. The second portion will turn out to be spicy in taste, with smoked ground paprika.
Preparation time: 10 minutes.
Cooking time: 30 minutes.
Yield: 400 ml



Ingredients:
- fresh fat without peel - 340 g,
- garlic - 2-3 cloves,
- salt - 1 tsp,
- black pepper - a pinch,
- a pinch of coriander,
- cumin - a pinch,
- capsicum hot pepper - to taste,
- dill - 3 sprigs,
- ground sweet paprika(smoked) - 2 tsp.

How to cook with a photo step by step

Use young fresh lard for this appetizer, pre-cut the skin with a thin layer. If you have a piece of salty bacon, you can cook a dish from it, just do not add more salt. Cut the fat into small cubes with a knife.




Garlic must be taken according to your taste. My amount of fat (340 g) took 3 cloves of garlic. Transfer all ingredients to a blender bowl.




Grind the lard with garlic with a blender into a homogeneous mass, adding a little salt (1 tsp). Remember that if the fat is already salty, do not add more salt. If desired, lard can be chopped in a meat grinder.






For the flavor of snack fat, take a pinch of black pepper, coriander, cumin. Use chili peppers in this recipe if desired, finely chop it.




In a mortar, grind all the spices into crumbs and hot pepper together add to the ground lard. Now stir in the fat with a spatula.




Divide the fat into two bowls. Put finely chopped dill in one bowl, and pour ground paprika into the second bowl with lard.






Smoked paprika will give a special spicy aroma and taste, a shade to the finished lard. If you don't find smoked paprika, use regular ground sweet paprika. Mix well with a spoon, add more salt if necessary.




Mix the lard with dill thoroughly, if it seems that there is not enough greenery, add more.




Pack the lard paste in two disposable cups or glass jars. Why are plastic cups good for me? If I cook such a snack fat in a large volume, then I store the filled cups in the freezer for up to a year. Send the containers with bacon to the refrigerator for a day.




Serve the finished fragrant snack lard with

step by step recipe with photo

A delicious appetizer of bacon with garlic and herbs is an excellent addition to first courses, especially borscht and cabbage soup. Such an appetizer, if desired, can be made more spicy or even hot by adding more garlic and red pepper. In this recipe, the lard appetizer had a subtle burning aftertaste. Parsley is also added to the twisted lard, but you can choose any other greens you want. In general, preparing such an appetizer is very simple, the key to success is fresh tasty fat. It is better to buy it not in the nearest supermarkets, but in the market from farmers, preferably from acquaintances.

Ingredients

• 400 g salted lard
• 5 cloves of garlic
• 6-7 sprigs of parsley
• 0.5 tsp ground red pepper
• 0.5 tsp paprika

Cooking

1. Salted lard you need to scrape off excess salt, then cut off the skin and cut the fat into pieces to make it more convenient to twist it through a meat grinder. Garlic cloves need to be peeled. They are not passed through the press, but twisted together with lard.

2. Wash the parsley and dry it. Twist the lard, garlic and parsley through a meat grinder. You will get a fragrant white mass with green inclusions.

3. Add ground paprika and ground red pepper. You can also add other spices, such as ground black pepper, ground coriander, saffron.

4. Mix thoroughly and transfer to a jar, store in the refrigerator. This spread goes well with brown bread and green onions. Usually it is served with the first course, but such sandwiches are also very good as a snack - they perfectly satisfy hunger. The main thing is to keep the jar tightly closed, then the appetizer will not absorb foreign odors, and will not “share” the garlic aroma itself.

Good day, dear participants of this dock!

... The end of September turned out to be cool. And if in July-August thoughts about forty-degree drinks did not cause delight, now is the time.

Today I will offer you a wonderful snack for vodka / tincture.

Salo with herbs and garlic.

A little background:

Once, being in Kyiv, drinking in a tavern, they brought me a wonderful appetizer "Sdor". Vodka is amazing. As I understand it, this is nutritive fat, with garlic and herbs. I haven't seen it for sale. They say it happens in "Selpo".

So, we need, of course, a meat grinder. I have an old one, I barely found it in the bins :)

We install a meat grinder, and add pieces of lard, garlic and herbs. Proportions to your liking. Someone likes when there is a lot of garlic, someone does not.

The daughter intervened in this important process of "mixing".

10 -15 minutes of leisurely "twisting" you get a "delightful mass".

We spread it in a suitable container, and proceed to the tasting.

I had my own "testing ground" for peppercorns.

600 grams of alcohol mixed with 900 grams of mineral water heated to 80-90 degrees. One and a half tablespoons of sugar and two pieces of chopped pepper. And far away out of sight for another week.

The main thing is that no one finds it before :)

You need to store "fat" in the refrigerator, and if you have wound up a lot, then some can be removed in the freezer.

By the way - on this mass you can cook, add to soups - there are a lot of options.

PS: Lord Ukrainians - do not judge strictly :)

Salo twisted with garlic is a traditional Ukrainian snack served for dinner not only in ordinary families, but also in many expensive restaurants: chefs offer visitors a small plate with spicy spread on bread as a compliment. The treat is always popular - often bacon twisted with garlic is eaten even before the waiters serve the main course.

Such an appetizer is often prepared for the most popular Ukrainian first course - there is nothing better than rich red borscht with a chunk rye bread, on which twisted lard is smeared with a generous layer. However, even without borscht - as a regular snack - such a sandwich is very good. Let's figure out together how to cook it.

Ingredients

• a piece of lard weighing about 500 g;
• 5-8 garlic cloves;
• 2/3 tsp salt;
• 1/2 tsp black pepper.

Question number one - where to buy fat. Let shops and supermarkets rest on the sidelines, you go to the market, and without options. Look for a seller who does not sell meat every day, but brought home-grown brisket, ham and neck to sell. Well, fat, of course. This is where you stop.

Many mistakenly believe that in order to cook lard twisted with garlic, it is quite possible to buy a cheaper product - all the same, they say, it will not be visible what it was originally. It won’t be seen, that’s for sure, but don’t expect the taste of such an appetizer to be special: to get a wonderful dish, you need to buy wonderful products. Do not save money: winning three kopecks, you will get a lot of disappointment and a bunch of vain expectations.

Salo for preparing such a snack should be soft, tender and, oddly enough, should not smell of anything. Well, except that the skin can smell a little bit of burnt straw, with the help of which they burn pork skin. By the way, its thickness and density are also directly related to the quality of fat: it is believed that the skin should be thin, soft and easily pierced with a knife.

When choosing fat, give preference to pieces of medium thickness: too thick a layer this product may well belong to an overgrown "piggy" - who knows how sinewy and dense it has become over many pig lives?

There is an old grandmother’s way of checking fat in the markets: they run a fingernail over the surface of the product being sold, after which the amount of “removed” fat is estimated. If the fat is soft and of high quality, there will be a lot of it. Old, wiry, hard - not enough.

Cooking

Large photos Small photos

Salo is a national product that has long earned universal love. It is used to prepare a variety of dishes, roasted on a fire when camping, ground up to prepare hearty sandwiches, or served in thin slices as an appetizer. Today we will learn how to salt lard with garlic to get an incredibly tasty snack.

Salting lard in brine is the most popular method, which provides for the presence of:

• 1 kg of fat;
• 200 g of salt;
• ½ head of garlic;
• bay leaf, allspice and black peppercorns, paprika and other spices.

The sequence of actions is to perform the following manipulations:

1. During the night, the lard is soaked so that no blood runs, and then dried on paper towels.
2. The product is divided into medium pieces, which are placed in a pan and filled with water so that it slightly covers them.
3. Next, salt is added.
4. After the contents of the container boil for 3 minutes, the stove is turned off, and the fat remains in the pan with brine for 12 hours at room temperature.
5. After the specified time, the pieces of lard are rubbed with spices and crushed garlic, and then sent to the cold in a container.

There they must be at least 4 hours before serving. Serve an appetizer for strong drinks on bread slices.

Dry cooking

This is another trick used to get tasty fragrant lard, pieces of which just melt in your mouth.

Salt the lard in a dry way, having prepared the following ingredients:

• 800 g of the main product;
• 70 g of salt;
• 4 cloves of garlic;
• bay leaf and 10 peppercorns.

The course of work consists in performing the following actions:

1. The lard is washed, wiped with napkins and divided into pieces, which are sprinkled with salt.
2. The prepared product is placed in a container in layers, between which garlic plates and spices are laid out.
3. The container is left on the table for a day, after which it is sent to the cold.
4. When, after 2 days, the fat "ripens", the salt is peeled off from it.

With hot pepper

If the family loves spicy dishes, then the recipe for salting bacon with hot peppers will be very handy.

For a kilo of fat, you will additionally need only:

• a handful of seasonings;
• 1 kg of salt;
• 1.5 heads of garlic;
• 2 pinches of ground hot pepper.

Cooking method:

1. A piece of fat is divided in half.
2. Each part is well rubbed with paprika, sprinkled with spices on all sides, after which it is laid out on the bottom of a deep bowl, covered with salt.
3. On top of the pieces of bacon, laid with the skin down, garlic plates are laid out.
4. Everything is covered with gauze and covered with salt in such a way that a hill forms on top.
5. The bowl is on the table for half a day, then 4 days in the refrigerator, after which the salt is removed.
6. Salo is placed in bags and sent to the freezer.
7. A day later, a delicate product is served at the table.

How to salt lard with garlic in a jar

It is not for nothing that the dry ambassador is very popular.

With this method, it is impossible to oversalt the product, since the fat will take as much salt as it needs.

Components:

• salo;
• salt;
• garlic;
• spicy spices;
• some water.

Step by step cooking instructions:

1. Salo is cut into pieces with dimensions of 5x5 cm.
2. All parts are rubbed with salt.
3. A slurry is prepared from garlic, which is diluted with water to a liquid state.
4. Salo is dipped in dressing and rammed into a jar, where it is sprinkled with spices.
5. The product is salted for a week in the cold.

Advice! To extend the shelf life, salted pieces of lard are sent to the freezer.

Cooking technology in brine

According to this recipe, a universal product is obtained, which is ideal for creating a variety of sandwiches - with pieces of lard and mustard, with garlic paste etc.

For salting fragrant lard weighing 2 kg, prepare a saline solution from:

• 250 g of salt;
• 2 heads of garlic;
• 1 liter of water;
• 5 bay leaves;
• peppercorns.

The process of salting lard in brine:

1. The main ingredient is cut into pieces, the size of which should correspond to the neck of the jar.
2. Brined is prepared from water and salt. After cooling, it is poured into a jar, where lard with bay leaf and garlic heads disassembled into cloves are already tamped.
3. The fat is aged for 4 days in a dark room, after which it is removed from the container, crumbled in your favorite spices and put away in the cold.

Recipe with herbs

Salo with herbs and garlic flavor - simple, but very tasty snack. The time spent on its preparation does not go to any comparison with the result obtained.

You will need:

• a piece of fat;
• salt;
• 2 heads of garlic;
• 15 g dill.

The appetizer is prepared as follows:

1. Salo is sprinkled with salt and aged for a day at room temperature, and then for 2 days in the cold.

A tasty and tender piece of bacon weighing ½ kg with an unsurpassed garlic aroma is prepared from:

• 20 g of salt;
• 3 cloves of garlic;
• 5 peppercorns.

To taste salty lard, follow this algorithm:

1. Garlic cloves, pepper and salt are ground in a mortar.
2. A piece of bacon is rubbed with a fragrant salty mixture and placed in several bags, which are well tied with twine.
3. The prepared product is lowered into cold water, in which it is cooked 80 minutes after it boils.
4. When the fat has cooled down (in a bag), it is cut into pieces and served at the table.