Salo is a national Ukrainian dish, favorite in many countries. It can be boiled, fried, salted and smoked. There are many options for its preparation, but we will tell you today the interesting recipes for dry salting of domestic fats with garlic.
Recipe for pickling lard dry with garlic
Ingredients:
- coarse salt - 300 g;
- water filtered - 50 ml;
- garlic - 2 cloves;
- lard raw - 1 kg.
Preparation
To pickle bacon in a dry way with garlic, the piece is thoroughly washed, processed and cut into small blocks. Next, we prepare a salt mixture: salt is poured with filtered cold water, squeezed out the purified garlic and rubbed carefully each slice of fat with the resulting gruel. A sheet of white paper is sprinkled with salt, put the pieces of sandpaper down and tightly wrap. We remove the workpiece in the cellar for about 3 weeks. Ready lard will be a great snack for a fun meal.
A simple recipe for pickling lard with garlic
Ingredients:
- lard raw - 500 g;
- salt sea - to taste;
- garlic - 2 cloves;
- laurel dry leaf - 2 pieces;
- seeds of cumin - pinch;
- black ground pepper - to taste.
Preparation
Salo is washed, cleaned and cut into medium slabs. Each piece rubbed with garlic and thoroughly salted. Sprinkle with crushed dry laurel leaves, black pepper and cumin seeds. Then we spread the slices on each other, sprinkling each layer with salt. Well tamped pieces wrapped in a cellophane bag and cleaned for 14 days in the refrigerator.
Pickling lard with garlic and pepper
Ingredients:
- pork fresh fat - 300 g;
- garlic - 3 cloves;
- salt large - 50 g;
- mixture of ground pepper - 1 teaspoon;
- seeds of cumin - to taste.
Preparation
A piece of lard is washed with water and we dip dry with a towel. Garlic is cleaned, squeezed through the garlic in a small bowl, add sea salt, ground pepper and cumin seeds. We rub the fat with the resulting fragrant mixture, making a few cuts on the surface of the product with a knife. After this, wrap the workpiece tightly in foil, carefully kneading it with hands so that all the spices are absorbed and leave the sealed fat for 6 hours at room temperature. After the time, we remove the package in the refrigerator, and after 2 days we enjoy a great snack. Ready lard cut into thin slices, put on a flat plate and serve with feathers of green onions, boiled potatoes and slices of black fresh bread.
Salted salad with garlic and spices
Ingredients:
- lard fresh pork - 1 kg;
- garlic - 2 heads;
- salt is large;
- basil, coriander , cumin, bay leaf, ground pepper - to taste.
Preparation
When pickling lard with garlic at home, you can use absolutely any spices and choose them according to your taste and preferences. So, the lard is washed, dried and cut into pieces of about 10