Hungarian-style bacon: recipes according to USSR GOST, with red pepper

To salt lard in Hungarian style at home, you will have to spend quite a lot of time. however, as a result, you will get excellent bacon, which is no different from what is made at home - in Hungary.

It is best to use thick pieces, without veins. It must be fresh and of high quality. The thickness of the piece is at least 4 cm. But before you start cooking, it should be kept in the refrigerator for up to 4 days.

It is ideal to use coarsely ground salt; finely ground salt will not work at all. And don’t be afraid to oversalt - everything that is not absorbed will remain on the surface, which means that before use you just need to remove all excess.

How to cook lard in Hungarian style

To prepare Hungarian-style snacks, it is important to use fresh and high-quality lard

Lard for salting can be any kind, but it is best to use the thickest pieces from the back or sides, without veins. The main selection criterion is the freshness and quality of the product.

Comment! A sure sign of good quality is a light pink color in the cut and a soft, thin skin.

The thickness should be at least 4 cm. Before cooking, it is recommended to leave the lard in the refrigerator for 3-4 days.

Important! Lumps, traces of blood, stains, unpleasant odor, gray, greenish or yellowish color indicate spoiled lard.

Another necessary ingredient is salt. It should be large enough, since small ones will be completely absorbed into the product. It will take a lot of it to pickle. You don’t have to worry about over-salting – all the excess will remain on the surface.

Hungarian bacon with red pepper and garlic

Spices for preparing Hungarian snacks can be changed to your taste

Cooking bacon at home takes a long time – up to several days. But the cooking process itself is very easy. Red pepper and aromatic garlic add a special piquancy to the dish. This recipe for Hungarian bacon is compiled according to USSR GOST.

Ingredients:

• lard – 800-1000 g;
• ground red pepper – 1 tsp;
• paprika – 2 tbsp. l.;
• dried garlic – 1-2 tsp;
• salt – 500 g.

Step-by-step description of the process:

1. The lard is washed in cold water, thoroughly dried with paper towels and dried. It is cut into several large pieces or left whole.
2. The prepared bacon is thoroughly rubbed with salt. Next, it is placed in any container with a lid, for example, a food container. Sprinkle the bacon with salt again, cover and leave for a day at room temperature.
3. After the specified time, the container is put into the refrigerator for 3 days.
4. Afterwards, the container is removed, shaken off excess salt and cut into even bars.
5. In a separate bowl, mix garlic, ground red pepper and paprika. Pieces of lard are rolled into the mixture so that it covers the entire surface.
6. Each part is wrapped in parchment and sent to the freezer. Lard can be eaten after a day, but if desired, it can be left in the cold for a longer time.

Cooking steps

Wash the fresh lard, scrape the skin well, and dry with a paper towel. Lard can be salted in one piece or cut into several.

Cover any suitable container with parchment. Rub the lard generously with coarse salt on all sides and place it in the prepared container. Cover with cling film and leave in a cool place for 3-4 days.

Then thoroughly remove the salt from the lard and discard the parchment.

Line the container with new parchment paper and place the lard, grated with fresh salt, into it. Also cover the dishes with cling film and leave the lard in a cool place for another 3-4 days.

Do the same thing two more times. In total, the lard will be salted for 12-16 days. Next, prepare the spice mixture for Hungarian-style bacon: mix the garlic passed through a press with ground red pepper and paprika.

Rub the lard cleaned of salt for the fourth time with the prepared spice mixture on all sides.

Wrap each piece of bacon in parchment paper and place in the refrigerator for a day.

Now you can eat delicious bacon, cooked in Hungarian style at home. It turns out very tasty! Repeatedly replacing the salt allows you to remove almost all the liquid from the lard, so the structure of the lard is not similar to regular salted lard.

Enjoy your meal!

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04/13/17 / 09/05/18 photo and recipe author: Elena Kalinina

Boiled lard in onion skins in Hungarian style

Onion peels give the lard a bright and beautiful color.

Boiled lard turns out tender and juicy, tastes like smoked lard. According to this recipe, a Hungarian-style appetizer can be prepared much faster - in just a couple of days.

Ingredients:

• lard – 1.3 kg;
• onion peel - 3-4 handfuls;
• bay leaf – 2 pcs.;
• garlic – 1.5 heads;
• salt – 150 g.
• ground black and red pepper - to taste.

Advice! You should start collecting onion husks in advance - the more of it in the dish, the brighter and more beautiful the color of the lard will be.

Step by step process:

1. Onion peels are thoroughly washed in water. Place half of it on the bottom of the pan. Place parts of bacon, bay leaves, pepper, salt and the second half of the onion peel on top.
2. Pour about 1 liter of water into the pan - it should completely cover all the ingredients.
3. Place the pan on the fire and bring to a boil. Next, the lard is boiled for 20-30 minutes.
4. After cooling, the container is placed in the refrigerator for a day. There is no need to open the lid and drain the water.
5. Then the lard is removed, peeled and dried.
6. The garlic is peeled, finely chopped or passed through a garlic press. It is placed in a separate bowl and mixed with chopped bay leaf. Ground red and black pepper are also added there. Mix everything thoroughly.
7. Pieces of bacon are rubbed with the prepared mixture, wrapped in parchment and placed in the freezer overnight.

Flavored breading

There is another way to make lard in Hungarian style. The recipe is somewhat similar to the previous version. For work you will need: per kilogram of lard 100 grams of ground paprika, 500 grams of salt, 25 grams of red hot pepper, 3 bay leaves, 15 cloves of garlic and 5 allspice peas.

This lard should be prepared as follows:

1. First, sprinkle the lard with salt. This is done in the usual way. Here you can take any lard (even with layers).
2. Line a plastic container with a napkin. Pour a 1.5 centimeter thick layer of salt into it. Add chopped bay leaf and pepper.
3. Place the processed lard on top and sprinkle it with salt again. In this state it should stand in the refrigerator for 3 days. There is no need to close the container.
4. After 3 days, the lard needs to be removed and cleaned of salt, which by this time will become a little damp.
5. This procedure should be repeated three times.
6. In a separate plate, mix garlic, squeezed through a press, pepper and paprika. The result will be a slightly viscous, dark red pulp.
7. Cover the cleaned piece of lard with the prepared mixture, wrap it in parchment and put it back in the refrigerator.

After 5 days you can try the product.

Salo, salted in Hungarian style with paprika and black pepper

You can use cloves or juniper as spices for the appetizer.

Many nations have their own methods for salting lard. One of the most popular is the Hungarian method.

Ingredients:

• lard – 600 g;
• sweet dried paprika – 100 g;
• black pepper – 30-40 g;
• cloves – 5 pcs.;
• bay leaf – 1 pc.;
• garlic – 10 cloves;
• salt – 6-8 tsp.

Description of the manufacturing process:

1. The lard is divided into pieces no more than 5 cm thick.
2. Pour 1.5 liters of water into a saucepan and place on fire. After it boils, add the remaining ingredients - salt, a couple of crushed cloves of garlic, pepper, cloves and bay leaf.
3. The lard is placed in a container and filled with cooled brine. Then it is covered with a plate, pressed down with a weight and left in the refrigerator for three days.
4. After the specified time, the liquid is drained, the pieces of bacon are removed and dried with paper towels.
5. Next, prepare the mixture for grating lard. In a separate plate, mix 6-7 chopped garlic cloves, salt, paprika and a mixture of peppers. Each piece of bacon is grated and wrapped in cling film. In this form it is placed in the refrigerator.
6. A day later, the snack is ready. It can be served cut into slices on pieces of black bread.

Nutritional and energy value:

Smoked Hungarian lard recipe

The smoked snack does not contain meat or layers

For this Hungarian style bacon recipe, you will need a cold smoker. If desired, you can build it yourself from a barrel, pipe, metal rods or grating.

Ingredients:

• lard – 1 kg;
• salt – 200-300 g;
• bay leaf – 6-8 pcs.;
• black peppercorns – 10 g;
• garlic - 1 head.

Step-by-step cooking process:

1. Thoroughly rub the pieces of lard with salt. There is no need to remove the skin.
2. The lard is placed in a container and covered with salt. Then it is placed in a cold place for a week. The temperature should be just above zero.
3. About one and a half liters of water are poured into the pan and put on fire. After the water boils, peeled and crushed garlic cloves, black pepper and bay leaf are added to it. All ingredients are boiled for several minutes.
4. When the prepared marinade has cooled, pour it over the pieces of bacon. It is again put away in a cool place for a week. Once a day, open the container: turn the pieces over and pour over the marinade.
5. After this, you can start cold smoking. This will take about three to four days.

Quick recipe for Hungarian bacon

Sweet and hot spices color the surface of Hungarian lard

It is not necessary to spend several weeks preparing Hungarian-style bacon according to GOST USSR. With this simple recipe, the appetizer takes only 6-7 days to prepare.

Ingredients:

• lard – 800 g;
• salt – 200 g;
• red pepper – 15 g;
• black pepper – 15 g;
• paprika – 50 g.

Step by step description:

1. The washed and skinned lard is cut into pieces and cooled in the refrigerator for about a day.
2. Spices are mixed with salt, maintaining a 1:2 ratio.
3. The lard is rubbed with the resulting mixture, wrapped in parchment and left in the refrigerator for three days.
4. Then it is taken out, rubbed again with spices and salt and cooled again for three days.

Calorie content of foods possible in the dish

• Pork fat – 871 kcal/100g
• Rendered pork fat – 947 kcal/100g
• Lard – 797 kcal/100g
• Pork cracklings – 895 kcal/100g
• Lard – 658 kcal/100g
• Garlic – 143 kcal/100g
• Bay leaf – 313 kcal/100g
• Salt – 0 kcal/100g
• Ground red pepper – 318 kcal/100g
• Paprika – 289 kcal/100g
• Allspice – 263 kcal/100g

Calorie content of foods: Lard, Salt, Bay leaf, Ground red pepper, Garlic, Allspice, Paprika

Hungarian lard: double salted recipe

Any lard, including bacon, is suitable for preparing snacks.

In this USSR recipe for Hungarian lard, the salt is changed twice. Cooking will take much longer - up to 17 days, but the lard will turn out very tasty and spicy.

Ingredients:

• lard – 1 kg;
• salt – 500 g;
• ground sweet paprika – 50 g;
• ground hot paprika – 20 g;
• garlic - 1 head.

Step-by-step description of cooking:

1. The lard is sprinkled with salt, wrapped in parchment and placed in the refrigerator for several days.
2. After the specified time, the bacon is removed and cleaned of salt. Then it is rubbed again with new salt, wrapped and put in the refrigerator for three days.
3. For lard, two saltings are enough, but if desired, the salt can be changed up to 7 times.
4. The garlic is peeled, finely chopped and mixed with two types of paprika.
5. The bacon is rubbed with the resulting mixture. Then it is wrapped again in paper and cooled in the refrigerator for up to three days.

Useful tips

At the preparation stage and during the cooking process, you can use the following recommendations:

• To prepare lard in Hungarian style, it is best to choose pieces without meat;
• When choosing, you need to pay attention to the quality of the original product. The lard should be homogeneous, elastic and dense;
• To prepare lard, it is best to use coarse salt. It is much easier to remove from the surface. It is also not recommended to take iodized salt;
• When choosing lard, it is also necessary to clarify the gender of the animal. The male's lard has an unpleasant aroma, which can spoil the impression of the dish. Spices and marinades cannot eliminate the smell;
• It is not recommended to choose pieces of lard whose thickness exceeds 7 cm. If the lard is very dense, the animal may be old. It is also believed that only 2.5 cm from the skin is useful;

• A large amount of salt is used during the cooking process. This does not mean that the lard will be over-salted. What makes this product unique is that it takes as much salt as it needs;
• When preparing lard brine, you can check the salt concentration in the liquid. If you lower an egg into the prepared solution, it should float;
• When preparing Hungarian lard, you can use different amounts of spices, depending on your taste preferences.

Using these recommendations, you can prepare spicy, rich lard in Hungarian style using various methods. Lard (in ancient times) was considered a food product for poor people, since the best pieces of meat always went to the richer. Since there was no variety of products, the poor found an easier way to change the taste of lard - they learned to smoke, cook in brine and ripen lard.

Hungarian-style lard in Russia is not a dish of Hungarian cuisine, but only a more simplified version of it, which could be prepared at home in Soviet times. Bacon produced by smoking lard, called Salonna, is popular in Hungary.

Storage rules

The snack can be wrapped in several layers of paper and taken with you on the road.

When fresh, lard spoils very quickly; salting significantly increases its shelf life. It is best to keep the product in the freezer. Under such conditions, it will retain its taste for more than a year. In addition, frozen bacon is much more convenient to cut.

Pieces of bacon should not be stored next to each other - this will spoil faster. To preserve all the qualities of the product, each piece is separately wrapped in paper or foil. The freezer temperature should not be lower than -10 degrees Celsius.

Many people believe that salted lard can be stored in any conditions. However, this is nothing more than a myth. Lard left in a bright place at room temperature will quickly deteriorate and lose its quality.

Another storage method is in the refrigerator. Parts of lard are wrapped in paper, cling film or foil and stored for no more than a month.

If necessary, you can take a snack with you on the road. Instead of a plastic bag, it is wrapped in foil and then in 2-3 layers of paper.