The well-known story of the use of lard is rooted in Ancient Rome, already then it was salted and used for food. And at the present time in Italy traditions and culture of preparation of fat have been preserved. This product was widely distributed among us, the Slavs. For us, bacon is a traditional and valuable food product. He is eaten raw, fried, boiled, smoked , salted. We will present you two recipes for pickling lard in brine.
How delicious to pickle bacon in the brine?
Ingredients:
- fat - 0.5 kg;
- salt - 6 tbsp. spoons;
- seeds of dill - 1 teaspoon;
- laurel - 6 pcs .;
- garlic - 5 teeth;
- pepper fragrant - 5 peas;
- pepper - 10 peas;
- water - 1 liter.
Preparation
After buying a very fresh fat, if it is still soft, it must be put in the refrigerator for a day or two, or even four. By the way, if you bought more than now you need, then wash it cut into pieces and freeze. It will not be terrible, if it then defrosts at room temperature before salt, it will not get any worse. So, the fat is ready for pickling, it must be thoroughly washed, with a knife scrape off the top layer from all sides. Check the skin, it should not have bristles, if you did not do it when buying. Now the fat should be cut into pieces, convenient for styling in brine and for slicing. Lovers of garlic can chop it and bacon lard, so the taste of garlic will be brighter to be present in the final product. In a saucepan pour water, pour salt, spices and boil, let it leave a couple of minutes. At this time, chop the garlic, sprinkle it with salt and crush, when turn off the fire add the garlic mixture to the pan. Now the brine should be allowed to cool to room temperature. Then put the lard there and put under oppression. And after three or four days, take out and dry the fat. You can store it in a refrigerator or in a freezer, but preferably not in a bag, but in parchment paper or aluminum food foil. This is the most delicious fat in cold brine.
Salo in hot brine - the most delicious recipe
Ingredients:
- fat - 0.5 kg;
- salt - 6 tbsp. spoons;
- laurel - 4 pcs .;
- garlic - 6 teeth;
- pepper fragrant - 6 peas;
- pepper - 7 peas;
- onion husk ;
- beets - 50 g;
- water - 1 liter.
Preparation
Wash and clean the fat and skin, we will repeat that if the fat is very fresh (the pig was stabbed today or yesterday), it should be kept for at least two days in the refrigerator. Onion husks you can always find on the market for free, but even if you collected and shelved at home while preparing other dishes, it must be washed with cold water and more than once. Salo chop the bars so that it is convenient for you to cut it before serving and conveniently put in a jar for pickling. Again, lovers of garlic can bite their fat before pickling. Then pour water into a saucepan, pour in salt and put on the stove. By the way, to the choice of a pan, come up with an understanding that onion husks also paint it, so it is better not to use enameled white color - it takes a very long time to wash. When the water boils, place there onion husks and
This is a very delicious recipe for salting salad in a brine, trying which you will not be asked how best to salt it.