How to properly salt the fat?

Salted bacon, with a meat stratum on a piece of rye bread, looks so appetizing that it is impossible to resist and not eat this sandwich. True, some strong in spirit manage to give up this delicious product. And in vain, to abuse fat, of course, it is not necessary, but in moderation it is very useful, since it contains essential fatty acids that our body needs to build intercellular membranes and the proper functioning of the heart muscle. But to enjoy this tasty and useful product, you need to know how to properly salt at home.

How to properly salt the fat in Ukrainian?

If you ask how it is tasty to pour lard, many will respond that it is only in Ukrainian. So the fat turns out to be tender, fragrant and very tasty. Yes, and this can be stored for about a year.

1. We prepare the brine, which we will fill with lard. To do this, dissolve two-thirds of a glass of salt in 1 liter of water.
2. In the enameled bucket we put a cotton napkin. We put on it laurel leaves, black pepper, cut garlic, a little rosemary. We put a piece of fat on top. Then follows the seasoning layer and again the fat. We repeat the alternation, cover the lard with a napkin, cover it with a lid and put pressure on it. Fill the bacon with brine and leave for 5 days.

How correctly to salt bacon in a can?

If you ask how many days you need to salt bacon, you get 3-5 days in response, and this answer does not suit you, then this way is for you. Because to salt the lard in a jar as quickly as to boil the soup.

1. We cut lard in small pieces, each of which is rubbed with salt, pepper and garlic.
2. We put the lard in the jar.
3. At the bottom of the pot we put a rag, pour water, put the jar and boil for 30 minutes.
4. We wait until the fat cools down, we arrange it in canvas bags and send it to the freezer. When the fat freezes, you can taste it.

How to properly salt bacon with an interlayer?

What fat is better to salt? Of course, with a meat layer, delicious. Here for such fat there is a quite good recipe.

1. Fresh lard with a soft skin is cut into pieces and rubbed with salt.
2. We put it in an enamel saucepan.
3. We cut the garlic with lobules and sprinkle the lard so that it is evenly covered.
4. Ground black pepper, about 1 teaspoon, distribute the hands on the surface of fat.
5. Cover with a plate, we put the load on top.
6. 2 days stand at room temperature.
7. Then take the fat out of the pan. His pieces are wrapped individually in paper (from garlic is not cleaned) and put in the freezer.
8. When the fat becomes solid, it can be bitten.

How to properly salt lard in onion husks?

This recipe for salting salads is popular with many, because such fat is very similar to smoked.

1. We prepare the pickle. To do this, 3 tablespoons of salt and a handful of onion husks boil in 2 liters of water.
2. Brine we filter and put in it fat (about 2 kg). We boil for about 15 minutes and remove from heat.
3. We leave the fat in the brine for 8-12 hours.
4. Salo is taken out of the brine, dried with paper towels and rubbed (not sparing) garlic and black pepper.
5. Now the fat is wrapped in parchment paper and sent to a refrigerator for a couple of days.
6. After the fat, try, if ready, then eat and send to storage in the freezer.

And finally, a few words about the storage of fat. The time during which the fat is suitable for consumption depends on the way it is salted, from about six months to a year. Store lard in a freezer wrapped in parchment paper or canvas bags. Some like to put everything in plastic bags. With fat, this should not be done - it will get an unpleasant smell.