Salo is a popular and beloved product by many. It is often salted or added to the composition of meat dishes (for example, in beef fingers or minced meat). But in itself, it has great culinary value, because a piece with layers of meat can not only be eaten salty, but also create an excellent snack.
We bring to your attention the most delicious recipes of bacon in the oven in foil, bag or jar.
10. In foil
Foil baking - The easiest cooking option. This method will prepare a fragrant and delicate snack, which is perfect for a festive table or an ordinary family dinner.
Ingredients: lard - 700-800 g, salt - 2 tsp. without slide, ground pepper, paprika, mustard and other spices to taste.
Important: for baking in the oven, it is better to take lard with layers of meat and a total thickness of 4-5 cm. The skin should be thin, and the product itself should be fresh, without yellowness. If the piece is not high, then you can pre-twist it into a roll.
All contaminants from the main product must be cleaned with a knife, then sprinkle the prepared piece with salt and spices, rubbing well on all sides. After that, it is recommended to leave the lard for at least an hour for marinating.
Before baking, it is enough to wrap a piece in foil, and then place it in a heat-resistant form or immediately on a baking sheet. Baking time - 45-60 minutes at a temperature of 180 degrees. In the process, it is worth turning the fat several times so that it is cooked evenly.
After baking, the ready-made fat does not need to be immediately deployed, it must be left in the foil until it cools down, and after that it should be refrigerated for 4-5 hours. The appetizer is ready, you just have to get it and cut it into the table with thin slices.
9. In the foil with garlic
Want to make baked lard more aromatic and vibrant in taste? Then it’s worth cooking it in garlic foil. The process itself does not differ from the already described, but there is a feature in the preparation of the product. Before rubbing a piece with spices, it must be stuffed with garlic. For a mass of the main product of about 700 g, 4 cloves will suffice (cut into large pieces first).
Add garlic is not difficult - you need to make frequent punctures with a thin and sharp knife in the fat and put a fragrant piece in each of them. It is this method that will maximize the taste and aromatic properties of garlic.
If you place the garlic on the outside, like spices, then during baking it simply burns.
8. In the sleeve
Another popular way of baking is in the sleeve, a special heat-resistant culinary film bag. For the result to be successful, you need to use the sleeve correctly:
- cut a piece from the roll, based on the size of the prepared fat plus 20-25 cm for the ties;
- straighten the sleeve, placing it with the seam up - excess steam will come out through it and the swollen bag will not burst;
- fix one end with a knot or special clips from the kit;
- place the lard and close the second side.
Roasting in the sleeve should be done at 180 degrees for 40-60 minutes. When the lard is ready, you can tear the bag on top and let the piece brown.
7. At the bank
Custom glass jar Also suitable as a dish for baking bacon. It must be clean, whole and dry, otherwise there is a risk of spoiling the dish by an accident in the oven. The cooking process is as follows:
- Pre-cut the fat into pieces that would pass through the neck of the selected jar, and only then rub it with spices.
- Pieces are put in a jar and send the filled container to the turned off oven.
- Now you can turn on the heat by setting the temperature to 160 degrees.
- After an hour, the oven is turned off, but the jar is not immediately taken out, giving it the opportunity to cool completely.
- The finished snack can be stored in the refrigerator in the same jar, just by closing the lid.
6. With prunes
There are lots of products that are able to harmoniously combine with pork. It’s best to complement and enrich the taste of coping prunes - its acidity and aroma give the bacon a pleasant smoked flavor.
Before cooking, it is better to pour dried fruit with hot water for a couple of minutes, without allowing excessive softening.
Prunes are cut into pieces and added to the bacon before baking. There are two options: simply lay on top, like spices, or place in cuts (stuff). The second is preferably when baking on a baking sheet, and the first way can be safely used during cooking in a jar.
5. With spices
The main field for experiments for baking bacon is spice. The principle of preparation from recipe to recipe does not fundamentally change, the difference is only in additional ingredients.
Useful information: For baking, use only a raw product. Already salty lard is not suitable for heat treatment.
The best way to complement the taste of lard will be:
- dried basil and oregano (oregano);
- paprika;
- peppers (black, red, white, their mixture);
- hops-suneli;
- mustard.
If desired, you can use one spice at a time, or combine them.
4. With cognac
Lard with brandy - the recipe is spicy, but very interesting in taste. For 0.5 kg of the main product, 70 ml of alcohol will be required. There are several nuances in its use:
- it is best to use cognac even at the pickling stage, adding it to the lard after wiping with spices;
- when baking, it is recommended to use a sleeve - so the marinade will not leak;
- with cognac, you can bake fat in a slow cooker, pour cognac immediately into the bowl and set the "Meat" mode for 20-30 minutes.
3. With mustard
One of the most delicious and aromatic options for baked bacon is considered a recipe. with mustard and garlic. For cooking, you need a regular pasty mustard, the powder should not be used. At the pickling stage, each piece of bacon must be stuffed with garlic and generously greased with sauce on all sides. Approximately 0.5 kg of the product will take 2-3 tsp.
Useful advice: to make the bacon more piquant, it’s worth baking it not entirely, but cut it into slices of 200-250 grams. So inside it is better saturated with all the spices.
If desired, you can add a little French mustard with grains - it is not sharp, but will add an extra touch to the taste.
2. With potatoes
Baked lard is not only a delicious snack, it may well become a significant ingredient in a satisfying main course. A win-win option - tandem with potato, the so-called "accordion". The cooking process is as follows:
- Peel the potatoes and make cuts on it through every centimeter. It is important to do them not completely, so as not to cut the vegetable.
- Cut fat into thin slices, salt and sprinkle with your favorite spices.
- In each incision in the potato you need to insert a slice of bacon.
- Wrap the resulting accordion potatoes individually with foil and send to the oven.
- The dish is baked for 35-40 minutes at a temperature of 200 degrees.
1. Meatloaf
The unconditional leader in taste is meatloaf. Such a dish is not only hearty, but also beautiful; serving it on the table is a pleasure. The cooking process itself is not complicated:
- Fat should be taken thin, about 2 cm, rub it with your favorite spices and salt.
- Put meat on top of a layer of fat. You can use pork, chicken or any other kind. Pre-chop the pieces or just finely chop.
- The next step is to gently roll the roll with the skin up and bandage with thread.
- Bake the dish in foil in the oven for 1-1.5 hours at a temperature of 180 degrees.