Salo is one of the favorite table-top appetizers, which you can easily cook yourself. And how to do it, we'll tell you now.
How tasty to salt lard in brine?
Ingredients:
- fat - 1 kg;
- garlic - 3 cloves.
For brine:
- water filtered - 1 liter;
- table salt - 50 g;
- pepper with peas - 1,5 tsp.
- garlic - 2 cloves;
- paprika powder.
Preparation
So, first, let's cook the brine: pour water into a saucepan, throw spices, garlic, cut into plates, and boil for 3 minutes. After that, carefully remove the dishes from the plate and cool the contents.
We shred lard in small pieces and bite it garlic. We put the pieces into a jar with a wide neck and fill it with brine. Cover the dishes on top with a clean towel and put it in a cool dark place for exactly a day. After a while you will get an incredibly delicate and tasty snack. Ready lard can be eaten with bread or served as a supplement to potatoes.
How tasty to salt lard at home?
Ingredients:
- lard raw on the skin - 1 kg;
- garlic - 10 denticles;
- laurel leaf - 4 pcs .;
- salt is large - 2 tbsp. spoons;
- black pepper peas - 2 tsp.
- cumin - 1 teaspoon;
- ground chili pepper - pinch.
Preparation
Fresh lard is washed, dried, cut into 2 layers and placed on the board skin down. We make cuts on it and fill them with finely chopped garlic and broken laurel leaves. Grind the rest of the laurel and black pepper in crumbs with salt and caraway seeds into small crumbs, and abundantly sprinkle with this mixture prepared pieces of fat. We lay out the blanks on the foil sheet, tightly wrap it and put it in the freezer for 2 weeks.
How quickly and tasty to salt lard?
Ingredients:
- lard - 500 g;
- salt - to taste;
- garlic;
- ground black pepper.
Preparation
We cut the fat into medium pieces, rub it with salt, pepper and chopped garlic. After that, put the workpiece in a bag and leave for about half a day at room temperature, and then remove it for 2 days in the freezer.
How tasty to salt lard with a layer?
Ingredients:
- fat with interlayer - 1 kg;
- water filtered - 2 l;
- garlic - 4 cloves;
- salt is fine - to taste;
- ground black pepper - to taste.
Preparation
Pork fat is washed, dried, spread on a cutting board and cut into cubes with a side of 5 cm. In a saucepan with boiling water, gently lower the fat and cook it on a feeble fire for about 5 minutes. Then gently take the boiled fat, put it on the baking sheet and cool completely. Without wasting any time, we clean the garlic and cut it into plates. We pour the salt into a large bowl. Each slice of lard is dipped in salt and put into a jar. Each layer of pepper and sprinkle with garlic. Fill the filled jar with a lid and leave it for 3 days in a cool place. During this time, lard will give its own juice. After that, the can is tightly closed and cleaned for a week in the cellar.
How tasty to salt lard in onion husks?
Ingredients:
- fat with interlayer - 1 kg;
- onion husk ;
- pepper peas - 5 pcs .;
- water filtered - 1 liter;
- laurel leaf - 3 pieces;
- garlic - 4 cloves;
- salt is fine - 1 tbsp.
Preparation
In a saucepan pour a glass of salt, pour filtered water, boil and throw onion husks. Boil for about 5 minutes, and then gently lower a piece of fat, reduce heat and cook for 10 minutes. Then we insist brine for 15 minutes, take out the fat and dry it on a towel. Garlic, black pepper and laurushku grind, we make cuttings fat cuts and spiked with their spices. We wrap the workpiece with foil and put it in the freezer for about 24 hours.