Soft, aromatic and melting fat in the mouth is not just an asset of the national cuisine, but also a vital necessity, because people living in a cold climate need a reliable source of calories, and for this role, salo fits as well as possible.
By the way, bacon - a product not so harmful, with moderate consumption, this source of cholesterol takes part in its metabolism, as well as in the regulation of hormonal activity. The habit of consuming fat with alcohol is also quite useful, because alcohol participates in the breakdown of fat into water and carbohydrates, so a slice of black bread, a bit of mustard, slices of lettuce and a glass of vodka is a full meal (most importantly - do not overdo it!).
Salo for pickling, too, should not be chosen without hesitation, approach this matter responsibly, because it is fat, as the main ingredient of the dish, will have a direct impact on its final taste. The ideal fat for pickling should be snow-white, with a thin pink border of meat below and a thin skin on top. You can supplement such a tasty morsel with any herbs and spices, but the most universal is the garlic, which many people love. It's about how to salt lard at home, in brine with garlic, and we'll talk further.
How to salt bacon in brine with garlic and pepper?
Ingredients:
- fat - 1 kg;
- salt - 4-5 tbsp. spoons;
- water - 1 l;
- black pepper - 1 tbsp. a spoon;
- garlic - 4-5 denticles.
Preparation
We boil water and salt, let it cool down. Salo meanwhile we chisel on all surface, and in the received apertures we put thin plates of garlic. Put the lard in a jar and fill it with brine. Solim product first 2 days at room temperature, and then remove another 2 days in the refrigerator.
Salted salo wiped with paper towels and served to the table. Keep the product better in a package of several sheets of foil.
How delicious to pickle bacon in a brine with garlic?
Ingredients:
- fat - 2-2,5 kg;
- husks from garlic and onions;
- salt - 1 kg.
Preparation
In a saucepan bring to a boil 2 liters of water and dissolve salt in it, then we place onion and garlic husks in the amount that you have. In the resulting solution we immerse the pieces of bacon and let them be pitted in brine for 5-7 minutes. Next, the fat should be dried, completely cooled at room temperature and put in the refrigerator.
Salo in brine with adzhika and garlic
Ingredients:
- fat - 1-1,5 kg;
- water - 1.5 liters;
- salt - 1 item;
- pepper black peas - 1 tbsp. a spoon;
- bay leaves - 4-5 pcs .;
- adzhika - half a century;
- garlic - 1 head;
- onion peel.
Preparation
Salo cut into pieces 15-20 cm long. Water in a saucepan, bring to a boil, add bay leaf, onion husks, salt, adjika and ground black pepper. In a boiling pickle we put slices of bacon and cook them for 12-15 minutes, after which we remove the pan from the heat and wrap it with a warm blanket. We let the sal to salivate in the heat for 10-15 hours, after which we dry the slices with a paper towel and rub it with garlic clove. Give the fat to stand in the refrigerator for 12 hours and you can serve the product to the table.
How to pickle bacon in brine with garlic?
Ingredients:
- fat - 1 kg;
- salt - 1 item;
- water - 1.5 liters;
- black pepper - 1 tbsp. a spoon;
- bay leaves - 5-7 pieces;
- garlic - 1 head;
- cumin - 1 tsp.
Preparation
We boil the water with the laurel leaf until the obvious fragrance of the laurel is heard. Salt in a mortar grind with caraway seeds and black pepper, add the garlic passed through the press and dissolve the resulting gruel in hot water. Let the brine cool completely. Salo we put in banks and we fill in with brine. Leave the product salted for 3-4 days at room temperature, and then another 2-3 days in the cold.