Lard twisted with dill and garlic

Lyudmila!

back and forth

hmm .. rich soil for speculation

free sala ladies

nope, in kind cheaper

in general, a simple piece of bread, spread with simple spun bacon, but look! the conversations don't end

like seeds - nationwide food !!!

in general, a simple piece of bread, spread with simple spun bacon, but look! the conversations don't end

like seeds - nationwide food !!!

Irisha, and the conversations are with joy that it is SO simple, and HOW delicious! And most importantly, on a barbecue and sous vids, not everyone is able to decide, and it’s sacred to wind lard!

[Irsha]

Irsha, oh, Irishka, entertainer

in general, a simple piece of bread, spread with simple spun bacon

This is a thing

And most importantly, on a barbecue and sous vids, not everyone is able to decide, and it’s sacred to wind lard!

Here ... I totally agree

we also call it a spread ... greasy, and I do it often and a lot, tasty, practical, useful, etc., etc.
The recipe is the same, proportions - what is at hand and what needs to be disposed of. Only I ice a little differently, in molds for Savoyardi.
Then we get whoever needs it. Very comfortably. And the additives are different, when fresh herbs, and when my herbs are dried, I make a mixture of herbs myself (paprika, garlic, dill, parsley, fennel, celery ...) When it freezes, I store it in bags.

Only I ice a little differently, in molds for Savoyardi.

Mila1, can I put in my five kopecks, last year, passing the Kemerovo hills, as we call them, (Kemerovo-Krasnoyarsk highway), wild garlic was sold on the highway. It was already mid-June and the wild garlic was rather rough and dry. They asked what to do with it, since it was no longer suitable for salting. That's where they told us that we can twist it with salted bacon. We tried it, and really, it turned out to be delicious, this year we bought a young one and did it. So, if anyone else is growing wild garlic, you can try Here is another option.

So, if anyone else grows wild garlic, you can try

Exactly! It grows, it is necessary to combine business with pleasure, that is, tasty with tasty!

[Mila1]

Mila1, Lyudochka haven't made such fat for a long time!
A good idea! Well worth cooking!

[Anatolyevna]

we also call it a spread ... greasy, and I do it often and a lot, tasty, practical, useful, etc., etc.
The recipe is the same, proportions - what is at hand and what needs to be disposed of. Only I ice a little differently, in molds for Savoyardi.
Then we get whoever needs it. Very comfortably. And the additives are different, when fresh herbs, and when my herbs are dried, I make a mixture of herbs myself (paprika, garlic, dill, parsley, fennel, celery ...) When it freezes, I store it in bags.

Allochka, thanks for the idea of ​​freezing in molds I even have something to freeze in And you can really add any seasoning

Added Thursday, 09 Jun 2016 12:50 pm

Mila1, can I put in my five kopecks, last year, passing the Kemerovo hills, as we call them, (Kemerovo-Krasnoyarsk highway), wild garlic was sold on the highway. It was already mid-June and the wild garlic was rather rough and dry. They asked what to do with it, since it was no longer suitable for salting. That's where they told us that we can twist it with salted bacon. We tried it, and really, it turned out to be delicious, this year we bought a young one and did it. So, if anyone else is growing wild garlic, you can try Here is another option.

Svetochka, really wild garlic is a delicious thing and will fit here, but I don't even know where to get it, I haven't seen it to be sold with us

Added Thursday, 09 Jun 2016 12:50 pm

Anatolyevna, Tonya, you urgently need to remember and repeat

Svetochka, really wild garlic is a delicious thing and will fit here, but I don't even know where to get it, I haven't seen it to be sold with us

it means that this is suitable for us, Siberians and the Far East, I don’t know about the West - therefore I am silent

[Sibiryachka38]

Sibiryachka38, let's do it and tell us We'll at least listen

Sibiryachka38, let's do it and tell us we will at least listen

it is already standing, waiting, driving away everyone, today I have made from young and juicy wild garlic, even a different color, brighter than from the old

it is already standing, waiting, driving away everyone, today I have made from young and juicy wild garlic, even a different color, brighter than from the old

then write how it happened when you try

then write how it happened when you try

yummyoooo! not as spicy as one wild garlic, and if with soup, so generally full atas

yummyoooo! not as spicy as one wild garlic, and if with soup, so generally full atas

Well ... gone profuse salivation to go cut off or something
I will look for wild garlic

[Mila1]

Mila1, Ludmila, I almost missed such a delicious treat! Urgently bookmark!

[julia007]

julia007, Yulechka, not bookmarked, but urgently done Very quickly and Very tasty

I made this fat, now we drag it from the freezer. How delicious !!!!!!
They made such bacon on TV, added fresh chili and parsley, served with cabbage soup.

I made this fat, now we drag it from the freezer. How delicious !!!!!!
They made such bacon on TV, added fresh chili and parsley, served with cabbage soup.

Svetochka, I’m VERY glad that I liked the salad. So we had it in the freezer for half a year, probably. did not eat, but twisted and ... they ate everything right away I think you can experiment with additives

Tomorrow I'll buy a red chili pepper and roll some lard. girls, and smear it directly raw on bread?

[Mila1]

Mila1, Lyuda, and we were presented with a piece of bacon according to the principle "for those God who do not suit us" Part of the bacon we cooked on the grill together with the liver, it turned out delicious and unusual. And twisted the rest of the bacon.

Added on Monday 13 Jun 2016 06:18 PM

Catwoman, on bread directly raw, good for borscht and cabbage soup from fresh or sauerkraut. You can also fry eggs, fried potatoes, etc. ...

Tomorrow I'll buy a red chili pepper and roll some lard. girls, and smear it directly raw on bread?

on bread directly raw,

Girls, my bacon was salty, tasty, but not a fig was chewed ... sinewy, so I twisted it

And I have a very cool piece in the freezer, but raw, so I asked. Otherwise, I don't want to salt it.

we, too, with a dill sausage five sausages, I wound up THREE days ago
where did it end?

Mind eat off, how delicious!

And I have a very cool piece in the freezer, but raw, so I asked. Otherwise, I don't want to salt it.

No Svetochka. salty need

Added Monday 13 Jun 2016 06:42 PM

where did it end?

Lyudochka, same song Yesterday my husband bought more bacon in the market ...

[Catwoman]

Otherwise, I don't want to salt it

Catwoman, so you can twist and immediately salt, pepper and garlic there too!

[Catwoman]

Catwoman, Lena, I used to spin unsalted bacon, added in the process. Everything was great.

[Ilmirushka]

Ilmirushka, Wildebeest, so I didn’t even know that it’s possible to do that. That is, we take a piece of raw bacon, all according to the recipe, and how much should it be salted then before we can eat? and immediately put in the freezer or what?

[Ludmila]

or how?

Ludmila, I did it differently, I don't remember the difference. Twist fresh, salt, comb and leave in the refrigerator for a couple of days, and then in the freezer. In general, if there is a little fat, then it just stands in the refrigerator. All the same, not for long - it is eaten at a stroke!

[Mila1]

Mila1, he doesn't need to be salted. I twisted it, mixed it, made a sausage, rolled it in pepper, wrapped it with a film, and sent it to the freezer. Once frozen, start eating. Frozen lard is the thing. But the twisted quickly warms up at room temperature and in the stomach.
It's cold here now, so fat goes off with a bang. Even his son-in-law eats. And so he doesn't really like bacon.
Probably have to run for bacon.
Luda, it is useful to take a piece of unsalted bacon in the morning and dissolve it for as long as you can. So don't be afraid to use unsalted lard.

only not a fig was chewed ... sinewy

And twist such a sinewy and fly away just like that ...

[Ilmirushka]

Ilmirushka, Wildebeest, girls. thanks, you need to try it anyway

[Mila1, Luda,]

Very tasty, but next time you need to increase the amount of salt, garlic, dill. The first time it is difficult to navigate)) I bought homemade lard, very soft, and after twisting the fat through a meat grinder, the fat flowed)) Try, do not try, it is impossible to distinguish the taste. For 1 kg of lard, I put a bunch of dill grams for 50-70, how much was at home, 2.5 tsp. coarse salt, 6 cloves of garlic. This is not enough, at least I will double it. With salt, of course, it's easier, you can just sprinkle it on top. I am writing in such detail that next time I know what to put in how much))
After the minced meat stood in the refrigerator all day, it formed a sausage, sprinkled it abundantly with paprika and froze.

Mila1, Luda, Thank you so much for the recipe! I will repeat.

[celfh]

celfh, Tanechka, thank you for writing It is very good that in such detail, someone may come in handy. FAT took not salty, but fresh. did I understand correctly?
It turned out VERY beautiful And you will correct the greenery next time But I already like it

She took the lard not salted, but fresh. did I understand correctly?

Of course fresh))

[celfh]

celfh, OK, I'm fixing this for myself already Tanyush, and then how much is it salted? And you first need to hold it in the room for a while, or can you immediately put it in the refrigerator? How long does it take to eat?

and then how much salt?

I have exactly one day))) I somehow did not even think about it. All my Ukrainian relatives keep fresh bacon in the freezer, take it out as needed, cut it off, add salt and then eat and snack)))

[celfh]

celfh, Tanya, thank you! I'll take note

[Mila1]

Mila1, Lyudochka, thank you for the recipe!
Fast and delicious!
And if for the toothless and plodding, so vapshche is an ideal option to eat bacon!
Here ...

[Trishka]

Trishka, Ksyusha. delicious, something like a photo To go cut it too

if for toothless and flattened, so vapsche is an ideal option to eat bacon

This is EXACTLY
The temptress went to cut lard

Added Saturday 16 Jul 2016 05:49 PM

Oh, and I didn't immediately notice the glass, only when I came back with the lard

Oh, and I didn't immediately notice the glass, only when I came back with the lard

And again she went for a pile. Comes: not a pile, not a fat

Comes: no pile, no fat

yes already there is nothing, everything is on fire. , n ate the Hamster ..

Lyudochka, yesterday I turned on bacon, today I tried it. I liked it very much. Lard with spices, and it is easy and tasty to chew. Thank you.

I am very glad that I liked the recipe

Yesterday I finally had a small portion of this lard snack. I don't know the result yet, because we haven't tried it. But I sprinkled a little red pepper, did not dare
At the same time, I will raise the recipe, maybe someone also has a problem with lard

[Albina]

Albina, maybe someone eats lard badly, but in this form it disappears very quickly

[Ilmirushka]

Ilmirushka, has not yet offered its own. We'll see.

I hope so

but in this form it disappears very quickly

The other day I just made this spread. The husband screwed up a whole container, and 1/4 have already been eaten together.
I already forgot the recipe on the forum, but today I saw it in the feed.
I wanted to try to make a sausage, and freeze. But I never did. I'll just wind it up, mix it in a container, in the refrigerator, eat it in a week.
Here they ask when you can eat lard after salting. I try right away. Twisted, salted, added seasonings, herbs and you have to try what to add. Yes, I take away a bowl of bread when I transfer it to the container. Husband usually the next day already apply a thick layer spreads on bread. In the evening I put it in a container, at lunchtime it can already eat.
I wrote here that I peel and throw away the skin, because my husband does not want to eat.
Yeah .... already used to eating, and for several years now we have been making this spread as expected, with the skin. Only lard I choose thin, and with a thin skin and skin I carefully clean out with a knife and wash. We and in stores sell this spread greasy ground with a skin.