There are several techniques for making delicious fats. This affordable, delicious and high-calorie product adapted to salt, boil, bake and smoke, not only to give the fat taste, but also to increase the shelf life. We will dwell on one of the classic methods of harvesting - salting brine in brine.
Salting salted in brine cold way
Salted lard can be absolutely not guided by any recipe. The main thing is to choose the right piece and prepare a brine solution - brine.
The first point is the right choice of a piece for salting: the fat itself should be soft closer to the skin, but elastic and well-shaped, the color - white. Correctly selected a piece of knife, making sure that the seller pre-singed all the stubble. Next, divide the piece into several large pieces and place them in a jar or enamel / plastic container.
Now the turn of the brine, which can be done according to the prescription (200 g of salt per liter of water) or by eye, dissolving the salt in water and testing the strength of the brine with potato: if it emerges, then the brine is strong enough. Do not be afraid of over-salting, as the fat will take in just as much as it will be necessary.
Fill the pieces with brine so that they cover. Do not ram the lard in the cans, let there be an extra space between them. Close the jars and leave the product on the shelf for two days at room temperature and for another period in the refrigerator.
The recipe for salting in the brine in a jar
Together with brine, a variety of spices and fragrant herbs will help add a piece of flavor. In the course you can start almost all the add-ons that are available, but the classic additions are laurel, garlic and black pepper.
Ingredients:
- lard - 1,6 kg;
- water - 1 l;
- salt - 210 g;
- garlic - 4 teeth;
- Ground cardamom, cumin - by pinch;
- laurel leaves - 2 pcs.
Preparation
Put the water on the fire, pour the salt in and wait for all the crystals to dissolve. Cool the brine and grasp the fat. Remove any dirt from the surface with a knife and dry with a piece of napkins. In the stupa, rub cumin with garlic, add the ground cardamom to the paste and grate the surface of the fat with it. In the jar, put the laurel leaves and slices of lard in the garlic paste. Fill all with brine and leave the product to marinate for about 3 hours at room temperature.
Lard salting in brine in onion husks
Salo according to this recipe resembles a smoked analog, but is prepared many times faster, does not require special equipment and harmful liquid smoke.
Ingredients:
- lard - 1,7 kg;
- the laurel leaf;
- onion husks - 3 items;
- garlic - 5 teeth;
- ground paprika - 1 tbsp. a spoon.
Preparation
Before preparing a brine for salting, remove any contaminants from the surface of the piece and separate its large pieces. In a liter of water, dissolve a tablespoon of salt, put the brine on the fire, add the onion husk and wait for the boil. Put slices of fat in the brine and cook it for about 10 minutes. At the end of cooking, remove the pan from the plate and leave everything to stand for another 10 minutes. Finish the fat, dry, grate with chopped garlic and sprinkle with paprika.
Fast salting in hot brine
Ingredients:
- lard - 1,6 kg;
- hot pepper - to taste;
- honey - 200 ml;
- salt - 90 g;
- laurel leaves - 2 pcs.
Preparation
Dissolve the salt in a liter of water, add hot pepper, laurel and 2/3 honey. Put lard in hot brine and cook for 5 minutes. Leave a piece of fat in the marinade until completely cooled, then cover with remaining honey, wrap with foil and send to the freezer.