A very simple recipe for salting fat that just won my heart. So all is elementary, but the secret is only in the precise manufacture of the brine. And today I'll tell you how to do it, and, consequently, how to pickle it in lard. Delicious, try it, you will definitely enjoy it!
Composition:
- water - 1 liter;
- salt - 4 tablespoons;
- fat - as will fit in the container;
- Lavrushka - 2 pieces;
- black pepper - to taste;
- allspice - to taste;
- garlic - not less than 10 teeth.
Cooking process:
So, to begin, prepare the dishes for salting. What have you got to be - a jar or pot does not matter. Do is what you prefer. Lard need to wash, clean the skins with a knife, and then dry it with paper towels.
Next, you need to cut the fat. Someone cut into small square pieces of size like 5 * 5 cm, someone just making cuts to the skin, fat and salts one piece. I think the first method is more convenient in terms of use. In any case, the fat you get excellent, how would you not cut.
Pour into water, separate container, add salt (taken with a spoon gorochkoy) lavrushku, peppers, and send the fire. Stir the brine, the salt is dissolved, simultaneously bringing it to boil. After boiling, cook for another minute 4 brine. Set aside it so it is completely cool. By the way, there is one interesting information about the salt. The pan with brine put egg, if it floats on the surface, then the salt in moderation. And on the salt, it is necessary to take about 4 tablespoons per kilo of fat.
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Peel the garlic and cut melenko knife. Now take a bowl, in which you are going to pickle bacon. At the bottom roll little garlic, then put the pieces in a single layer of fat sandpaper down again garlic. Because alternate layers to the top. If the salt to a solid piece of notched, then sprinkle garlic on the bottom, and then they need to "fit flush" fat in sections, well, do not forget to sprinkle on top. If you want, take the garlic more, do your own taste.
Remove from the cooled brine lavrushku and put it somewhere between the slices of bacon. Fill the container with brine so that it covered all the fat. If salted in a pan, then close the top plate of bacon and put some pressure, for example, a small jar with water.
First let the fat solitsya for 2-3 days in the kitchen warm, and then store it in the refrigerator at the same rate. Finished pieces of bacon, remove from the brine, thoroughly pat them with paper towels, and you can bring to the table. Keep fat is better in the freezer. First, wrap the pieces of foil, food packagi plenochkoj or in packages, and then submit it in the freezer.
If you do not like "crude" way of salting, try all the above components used without water. Salo rubbed generously with salt, garlic, pepper, ground should be used, put everything in a pot and put under the yoke. Only a couple of days to give the fat the juice, and then it can be removed at the same time in the refrigerator.
It's just unreal vkusnota, especially if boiled potatoes, to get pickles, cut herring. Well, you know, you get a real delicious rustic table.
Tell us in the comments, and if you add salt bacon, and how you do it!
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Original article posted here: https://kabluk.me/poleznoe/solenoe-salo-po-derevenski-v-rassole.html
