How to salt bacon in brine?

Usually we salt lard fat in a dry way. That is, cut the fat into small pieces of a rectangular shape, pour a large salt or a mixture of salt with ground spices, then wrap them in paper and stand in the cold for about 3 days, and that's it. Simply and genius, you can cut and serve to the table.

Another recipe is also known: you can salt the fat in brine, that is, in brine, and tell you how to do it properly and tasty.

In any case, a very important point is the choice of fat, it should have a pleasant smell, be fresh, white (rather than pink), preferably from a young animal.

There are two ways: salt in a hot brine or in a cold. Let's study both.

How to salt lard in brine?

Pork fat in brine - a simple recipe with a "cold" way

Ingredients:

Preparation

Dissolve salt in water (completely). Salo cut into pieces about the size of a cigarette pack, so that they pass comfortably into the throat of a glass jar. We put them in a jar and fill it with brine. We seal the jar and place it in the cold. After 3-5 days, the fat should be extracted from the brine and thrown back to the sieve. When the remainders of the brine flow, wrap the pieces in parchment paper and put them in the freezer (you can sprinkle with ground spices - it will be much tastier). So you can store the ready salted salo long enough.

All this, however, is too simple. Most of us like spicy lard with meaty layers.

How to salt lard with layers of hot pickle with garlic?

Ingredients:

Preparation

Salo, cut into small pieces, is tightly put in a jar alternately with unmilled spices and garlic (pre-clean the teeth). It is good to pour in a brine about 50-80 ml of strong light wine.

In boiling water, dissolve the salt, let it cool for 5 minutes and pour lard over the can with hot brine. We stop the jar, cool it and put it in the cold. After 2 days, the spicy fragrant tasty fat is ready. It is desirable to keep it in brine no more than 5 days. Then it is necessary to remove it from the brine, dry it with a clean cloth, wrap it in parchment paper, after which it can be stored in the refrigerator.

In another version, it is possible (though for a "cold", though for a "hot" method) to dose the salt to make a brine as follows: add to salt in water until a raw egg or raw potato pops up. In such a brine, you can store lard for a little longer than 5 days.

To give the sala a beautiful golden color (according to the "hot" method), you can boil a little dry pure onion peel in the brine, before casting it, you need to discard it.

Fast salting of lard in a "hot" way - recipe

Ingredients:

Preparation

In boiling water, dissolve salt, lay spices and cook for 5 minutes. Then we put lard, garlic and coarse-cut greens in a pot of brine. Boil for no more than 8-10 minutes. Cool it down to room temperature, extract the fat, dry the pieces with a napkin, wrap it in paper, and - into the refrigerator. In the remaining brine, you can cook a second batch of bacon or boil hard-boiled eggs - it will be very tasty.