Nowadays, there are many opportunities to buy ready-made salted lard, coming to any supermarket, to the market, and sometimes you can meet it even on the shelves of small shops. That's just the pleasure from the eaten pieces of this snack can not always succeed. But we will open a little secret to you that the best and tasty is the product obtained if it is salt in brine. Therefore, we offer ourselves to prepare delicious salted bacon, in aromatic pickle, in an ordinary jar, according to our recipes, which describe how to salinize it properly.
The recipe for salting in the brine in a jar
Ingredients:
- pork fat (without interlayers) - 1.5 kg;
- drinking water - 1.5 liters;
- dill umbrellas - 2 pieces;
- seeds of cumin - 1 teaspoon;
- bay leaves - 5 pcs .;
- garlic - 6 teeth;
- coarse salt - 7 tbsp. spoons.
Preparation
Pour in a small pot of drinking water and put everything immediately on the stove. We dissolve the coarse salt in the warming water, pour in a broken laurel leaf broken into small pieces, add umbrellas of fresh or dry dill, seeds of cumin and boil the spicy brine for at least five minutes. A saturated, fragrant pickle is taken to the coolest place where it can cool down more quickly.
Not very large squares cut all the fat and, taking the banks and a half liter, put the product in them. In this case, each densely packed row sprinkled with finely chopped garlic. The brine, cooled to room temperature, is filled with cans filled to the top with fat. Usual metal covers simply cover jars and put them in the same place where our brine cooled. After four days you can already enjoy pieces of soft, fragrant fat.
Salad recipe in hot brine in a jar
Ingredients:
- lard - 2,3-2,5 kg;
- kitchen table salt - 150 g;
- peas of black pepper - 12-14 pcs .;
- peas of sweet pepper - 6-8 pcs .;
- red and black ground pepper - 1,5 teaspoons;
- garlic - 7-8 teeth;
- laurel leaf - 4-5 pieces;
- water - 2 liters.
Preparation
We cut all the fresh bacon into small pieces. Red and black ground peppers are mixed together and rubbed with this mixture all the prepared pieces. Garlic is arbitrary, not very small, cut into pieces. In clean jars with a volume of three liters, we compactly pour bacon, pouring each of its layers with pieces of garlic.
In the pan, into which the volume of liquid that we need to enter can be poured out salt, we put peas of fragrant and black pepper, sheets of dry laurel and fill all with good, drinking water. Brine, with all the spices, boil for 4-5 minutes, then remove it from the fire and immediately, not letting it cool down, gently pour into a bottle filled with bacon. Cover the neck with a regular capron cap and set aside for salting. In hot brine salting of fat in the bank proceeds much faster, therefore already after 24 hours we can already taste a piece of this delicate treat.
The recipe for a tasty salted salted salted salted salad in a brine, in a jar
Ingredients:
- fat (with a small interlayer) - 2-2.2 kg;
- water 2.2 liters;
- ground black pepper - 2,5 tsp.
- a large salt - 6 tbsp. spoons;
- bay leaves - 3-4 pcs .;
- dry mustard - 1 dessert spoon;
- garlic - 5 teeth.
Preparation
Pretty large chunks cut all the available fat and place it in a clean, prepared bottle. When laying the pieces, we sometimes sprinkle them with several slices of chopped garlic.
Put the laurel sheet broken on the plate placed on the stove with water, then pour out the right amount of salt and ground pepper into it. In the boiling brine add dry mustard, which is carefully dissolved. We give a puff for no more than two minutes and, taking off from the fire, we leave to cool down. Barely warm brine stir again, so that the pepper does not stay at the bottom and fill them with all the remaining space in the jar. Solim fat is 36 hours under a cap nylon.
Now, knowing how much and how salo in the bank is salted in the properly prepared brine, this divine appetizing snack will always be present on your table!