Salo is considered to be the simplest and most authentic topping for a sandwich, as well as a snack for strong alcohol. Some say that thin slices of fat, generously flavored with pepper, go well even under beer. You can check this statement after you have tested our techniques of cooking fat, salted in a dry way.
Recipe for pickling lard dry with garlic
Salting bacon in our time is simpler, and all thanks to the fact that the markets have appeared a universal mixture of spices, designed specifically for the preparation of salted bacon. We are going to use them in the following recipe.
Actually, you will not have to memorize any proportions and specific recipes. Take a piece of fat, defrost it, if necessary, rinse and dry it very carefully. Prepare the head of garlic by cleaning the teeth and purring them in a mortar. We take a mixture of spices for pickling and combine with garlic paste. We rub the pieces of bacon obtained with paste and add them to any enamelware, covering the bottom with the last layer of a large salt. Salt sprinkles and the surface of slices of fat, while the amount can be approximate, bacon does not take any excess. How much salt solo dry way depends on the thickness of the pieces, but on average, 3-5 days will be enough for a good prosolki. Some prefer to salt bacon and at all for 2 weeks, in this case a lot of excess moisture from the piece comes out and the product turns out to be more dense.
Salting salad in a jar in a dry way
If you harvest greens for the winter in a saline form, then it can also be used for cooking fat. Here, the same rule applies: put more, do not take extra fat.
Prepare the fat, divide it into 10-cm pieces. Garlic cloves in a paste and mix the resulting paste with salted herbs. At the bottom of the cans, pour in the salt and start laying the lard pieces with layers, additionally sprinkling a little salt on each of them. You do not need to tamp down, let the fat lie more or less freely. Now place the jar in the fridge and wait about 5 days. After cleaning the excess salt from the piece, the product can be eaten immediately, but can be frozen by wrapping parchment.
Lard salting with spices in a dry way
If you do not buy a universal mixture of spices, then you can make them yourself, and the composition of the spices vary according to your taste.
Ingredients:
- fat - 1 kg;
- salt - 220 g;
- laurel leaves - 5 pcs .;
- black pepper (peas) - 1 teaspoon;
- cloves of garlic - 6 pcs .;
- cloves - 4 buds.
Preparation
First a piece of bacon is prepared according to the usual pattern: cleaned, washed, dried and cut into squares. In each of the pieces make a deep, but a small incision and crammed it with thin plates of garlic. The bottom of the selected dishes is covered with parchment and spread on it half of the fat skinned down. Next, rub the pieces of bacon with salt from the top and sides, and then sprinkle with freshly ground pepper and cloves. We distribute the laurel leaves from above. We cover all the remaining half of the fat rubbed with salt, laying it skinned up.
How to properly and quickly salt fat in a dry way?
Let's say you planned to cook borsch , but realized that there is no tasty salted fat near at hand, in that case you will need a express salting recipe in 5-6 hours. For him thin slices of fat are rubbed with garlic paste, freshly ground pepper and small salt (not iodized). Salted pieces wrapped in film or put in a bag, and then leave at room temperature. After 5-6 hours, the fat can be cooled and tasted.