Salted bacon is a great cold snack, which in its taste qualities is not inferior to many meat delicacies. When used in moderation, our body will receive a clear benefit, a charge of vivacity and an added bonus in the form of increased immunity.
Many use bacon even in fresh form, seasoning a little with salt, but for safety it is preferable to pickle it in brine, and for a better taste with garlic and spices.
The ambassador of bacon in brine with garlic is not too troublesome. And you can see for yourself, using our recipes offered below.
Salted lard with garlic in brine
Ingredients:
- fat - 2 kg;
- salt of stone, large - 190 g;
- purified water - 900 ml;
- garlic - 7-9 teeth;
- peas black pepper - 2 tbsp. spoons;
- laurel leaves - 5-7 pieces;
- ground black and red pepper;
- ground sweet paprika.
Preparation
First we prepare the brine. To do this, in boiling purified water we dissolve the salt, and then turn off the plate and allow the mixture to cool completely.
At this time, the fat is cut into oblong slices, freely passing into the neck of a three-liter jar. Garlic cloves are cleaned, cut into two or four pieces, depending on the original size and crammed with lumps of fat. Now put the laurel leaf and a few peas of black pepper on the bottom of the can and fill the container with lumpy pieces, not too tightly, alternating with laurel leaves and peppercorns. The field of this is poured into the jar with the preform cooled cold brine so that it completely covers the contents.
Cover the container with a lid and leave the lard in the brine at room temperature for two days, and then move it to the fridge and stand on the bottom shelf for about another week. After the time has expired, the fat will be ready for consumption. You can continue to store it in the brine in the refrigerator for up to three weeks if necessary. One day before the intended use, we extract the product from the brine, dry it, rub it with a mixture of red, black pepper and ground paprika and place it for twenty-four hours in the freezer.
Salo, boiled in brine with garlic - recipe
Ingredients:
- fat - 1 kg;
- the salt is large - 100-120 g;
- filtered water - 1 l;
- garlic - 6 teeth;
- onion peel - 1 large handful;
- peas of black pepper - 10-12 pieces;
- bay leaves - 2-3 pcs .;
- peas of sweet pepper - 5-7 pcs .;
- cloves - 2 buds;
- ground black and red pepper or spices for fat.
Preparation
Salo cut into slices, put them in an enamel saucepan, on the bottom of which we pre-lay half the norm of onion husks, add three crushed garlic cloves, a carnation bud, half a peas of sweet and black pepper and a bay leaf. From the top we cover the fat with the remaining husks and add the remaining spices. Fill the contents of the pan with water, add salt, heat it to a boil, reduce the intensity of fire to a minimum, cover the container with a lid and cook the fat for fifty minutes. Then turn off the plate and leave the product in the brine until completely cooled and infused for at least eight hours or overnight.
Upon readiness, we remove slices of bacon from the brine, rub it with a mixture of ground peppers or spices for fat and we can try. Store this fat for a long time in the freezer, wrapped in foil or parchment paper.
Marinated lard with garlic in hot pickle - recipe
Ingredients:
- fat - 2 kg;
- salt of stone, large - 200 g;
- purified water - 1 l;
- garlic - 2-3 heads;
- seasonings and spices to choose from - to taste.
Preparation
Salo cut into slices and put in a three-liter jar, alternating with spices and garlic. We bring the water to a boil, dissolve salt in it and pour the contents of the can with boiling brine. In twenty-four hours, you can try the fat. If desired, you can grate the previously dried chunks with a mixture of ground pepper and send for safekeeping in the freezer.