Marinated Bacon in Jars

"Some make jars of compote, others make jars of lard! To be honest, lard is one of our favorite compotes!"
Preparation60 min.
Cooking20 min.
Тotal80 min.
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  • bacon - up to 1 1/4″ (3 cm) thick, from a small pig (can use the skin), no matter the quantity
  • for the marinade option 1
  • water - 1.5 gal (6 liters)
  • sea salt - 4.5 lb (2 kg)
  • for the marinade option 2
  • water - 12 1/2 cups (3 liters)
  • sea salt - 2 lb (1 kg)
  • black pepper - grains
  • bay leaf - 2 - 3


Cut the bacon into 2 1/2″ (6 cm) wide pieces and length according to the height of the jar, but not more than 4 1/4″ (11 cm). Pour in water and soak it well for 2-3 days.

To facilitate the process, you can use the basket from a deep fryer and place the pre-cut pieces of bacon in it. Make the marinade according to the first or second option. Let it come to a boil and let the salt dissolve in a suitable container for parboiling of the bacon.

Dip the basket with the bacon in the boiling marinade, which will cool it down, but will then boil again. Remove after 1 minute, but not before. Repeat until you have soaked all the bacon.

Pack the bacon tightly in the jars and if you like you can put some bay leaf, 1 clove of garlic, 2-3 grains of black pepper, etc in each jar.

Pour the marinade into the jars once cooled. Seal the jars. After about 20-25 days, it will be ready for consumption. Bon appetit and cheers!


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