For a long time disputes have been held about whether bacon is beneficial or, conversely, harmful. But nevertheless, most doctors and nutritionists agree that this product is more useful than harmful. Only abuse it should not. How to properly and tasty salted salo at home, read below.
How to pick salo in the brine properly?
Ingredients:
- fresh fat - 2 kg;
- salt - 1 glass;
- garlic - 7 denticles;
- water - 1,2 l;
- laurel;
- a few peas of black pepper.
Preparation
In a saucepan with water, pour in salt, let the liquid boil and cool it. Salo cut into pieces so that they easily pass into the jar. We wash them, dry them and rub them on all sides with garlic, finely chopped. We put it in the jar, but it does not need to be rammed. Between the layers we put laurel leaves and peas of pepper. Fill the lard with cooled brine. We cover the jar with a lid. We cover it, we do not need to seal the jars, air should get to the fat. Leave it for 3 days. Then put in the cold and stand for about another week. Ready lard is taken out of the brine, dried and rubbed with spices. After that, wrap the fat in a bag or paper and send it to the freezer. In a day they can eat. Store fat in the freezer can be up to 6 months, taking out a piece as needed.
How to properly pick lard with garlic?
Ingredients:
- fresh fat on the skin - 400 g;
- salt large - ΒΌ cup;
- a mixture of freshly ground peppers - 1 teaspoon;
- seeds of cumin - 1 teaspoon;
- garlic - 4-5 denticles.
Preparation
Salo is washed with water and dried. Mix the chopped garlic, salt and spices. Rub the fat with the resulting mixture. It is important that the salt covers the entire surface well. We wrap it with foil or film. On top of well-known hands. We leave it for 8 hours right on the table, and then put it in the cold for 2 days. After that, the fat is completely ready.
How to pick salo in a jar?
Ingredients:
- fresh fat - 1 kg;
- a large salt - 150 g;
- garlic - 5 denticles;
- spice.
Preparation
Salo cut into pieces, rubbing them with salt, chopped garlic and spices. We put them in a jar and just cover it with a lid. At the bottom of the saucepan, we take a piece of cloth, pour in water and install the jar on top. After boiling, we sterilize the fat for about 30 minutes. After that, we cool it and you can start tasting.
How to properly salted bacon with dry salting?
Ingredients:
- fresh fat - 1 kg;
- salt is a large cookery - 130 g.
Preparation
Cut the fresh lard with medium pieces and roll them into the salt. We draw your attention to the fact that iodized salt and salt of the "Extra" type are not suitable for these purposes. For the aroma in the salt, you can also put spices - cumin, marjoram, Provencal herbs. At the bottom of the tank we pour a layer of salt, and already on it we place fat, between the layers of which, if desired, you can decompose the cloves of garlic, cut into plates. About a day you need to stand fat in the room, and then for a week to clean in the cold. If lard is salted to eat it immediately, then the can can simply be covered with a plastic lid. But if you roll up the bank, then you can store such fat in the refrigerator or cellar for at least six months.
How to properly pick lard with a layer?
Ingredients:
- fresh fat with interlayer;
- water;
- salt;
- crushed garlic;
- pepper.
Preparation
We put the pieces of lard in boiling water and boil for about 10 minutes. After that, take it out and immediately rub it with salt, chopped garlic and pepper. Immediately wrap it in foil and leave it to cool simply on the table. After that, we send it to the cold. And about the next day it will be ready for eating. In this case, the excess salt and pepper with garlic is carefully cleaned with a knife.