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

Hungarian-style lard at home takes time, but the result will undoubtedly please you. Lard prepared using this method turns out to be very aromatic and piquant.

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.

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

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.

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.

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.

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.

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.

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.

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.

Conclusion

Hungarian-style lard at home is a popular appetizer that any housewife can make. Homemade bacon turns out much tastier than store-bought.

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