Salo is a favorite product for many, which you can not only buy on the market, but also deliciously cook yourself at home. It will turn out very fragrant and incredibly tender. Today we will tell you how to add salty fat in brine.
Salo in brine
Ingredients:
- lard fresh pork - 2 kg;
- water - 5 items;
- laurel leaf - 4 pcs .;
- pepper peas - 5 pcs .;
- salt - 1 item;
- garlic - 1 pc.
Preparation
To pickle bacon in a cold brine, take a deep saucepan, pour filtered water into it, pour in salt and put the dishes on medium fire. We bring the liquid to a boil, and then cool the brine to room temperature. Salo cut into small pieces, wash them and dry. Then rub each slice with chopped garlic and put together with a laurel leaf and pepper in a clean jar, not ramming. After this, pour the fat with cooled brine and leave for 3 days. Next, remove the jar in the refrigerator and salt for another 5-10 days. Ready salted lard is taken from the jar with brine, dried with a paper towel, rubbed with spices, wrapped in thick paper and put into storage in the freezer.
The recipe for salting in the brine in a jar
Ingredients:
- pork fat - 500 g;
- salt - 2 tbsp. spoons;
- sugar - 1 teaspoon;
- water - 1 item;
- ground black pepper - pinch;
- laurel leaf;
- garlic - to taste.
Preparation
Before you salt the lard with garlic in the brine, prepare the product, cutting it into small longitudinal pieces. In a bowl, pour salt, sugar, pour water and throw a little ground pepper. The resulting mixture rubbed the fat and put it tightly in the jar. Between the pieces lay a laurel leaf and chopped garlic. We fill the remaining brine and install the cargo on top. We remove the workpiece in the refrigerator for 3 weeks. Dry the finished fat and wrap each slice in a thick paper.
Salo in hot brine
Ingredients:
- fat with interlayer - 800 g.
For brine:
- sea salt - 7 tbsp. spoons;
- filtered water - 1.5 l;
- laurel leaf - 4 pcs .;
- cloves - 5 pcs .;
- sweet pepper peas - 10 pcs .;
- garlic - 8 denticles.
For coating:
- garlic - 6 denticles;
- sweet ground paprika - 2 tsp.
- salt sea - 3 tsp.
- Ground pepper - 1,5 tsp.
Preparation
Salo washed, dried with a paper towel and divided into 3 parts. Now go to the preparation of the pickle: in the boiling water throw a laurel leaf, peppercorns, salt, cloves and chopped garlic. We boil all about 2 minutes, and then remove it from the fire. Fill the fat with hot brine and cover with a plate on top. After cooling, we remove the dishes in the refrigerator for about 3 days. After a lapse of time, take out the fat and dry it on a paper towel. Garlic is cleaned, squeezed through the press, add spices and grated paprika. We rub the prepared mixture with prepared fat, wrap each piece in a food film and remove it for a day in the freezer. The finished product turns out to be incredibly fragrant, tasty and satisfying.
Salo in brine with onion peel
Ingredients:
- lard - 1,5 kg;
- garlic - 1 piece;
- water - 1 l;
- salt fine - 50 g;
- onion husks - handfuls;
- peppercorns and dry laurel leaves.
Preparation
In a saucepan with cold water, throw the laurel leaf, onion husks and bell peppers. Generously all the salt, put on a strong fire and bring to a boil. Then gently put the lard, chopped, and cook for 10-15 minutes. After that, we remove the dishes from the plate and cool the contents. Next, we remove the fat in the brine for a day in the fridge, and then spread the pickled pieces on a plate and dry for 15 minutes. Garlic is cleaned, let's go through the press and thoroughly rub them pieces from all sides. We keep the fat in the refrigerator for another day, and then we serve it to the table.