A few tips on how to grease bacon

Salo is one of the favorite snacks throughout the former Soviet Union. Ideally, it should be with a thin meat layer and salted home. No purchased product can be compared with that made at home. In this case, there are several ways how to pickle bacon, in brine, "dry" salting or slightly boiled before. The dishes that are suitable for this procedure are glass bottles, they are most convenient for the first time to store the product.

Delicate and delicious is obtained fat, made in brine. For this, in addition to the main product, you will need salt, garlic, pepper, bay leaf. At first, brine is boiled. The fire is placed in a small saucepan with water and raw, peeled potatoes placed in it. After the boiling occurs, a little salt is added, again brought to a boil. After that, the salt is put in the water until the potatoes are on the surface. The vegetable gets and is thrown away, and the brine is boiled for a minute, removed from the fire and cooled. Salo is cut in such a way that it is convenient to spread it over the jars. To it is added chopped garlic, spices, black or fragrant pepper (it is recommended to grind it yourself, but not to use it already ready). Everything is poured with cooked brine, put in the refrigerator. After 2 weeks, the dish is ready for use. Talking about how to salt bacon in brine, it should be noted that the finished product is stored for quite a long time. You can put it in a plastic bag and store it in the freezer.

Another way how to grease the lard will be the next. Salo (it is better to take it with a thin meat layer) cut into thin layers (maximum thickness 6 cm). The salt is mixed with seasonings. Each piece is rubbed with this mixture. Garlic is cut into plates, which larded bacon. In the prepared dishes a little salt is poured, top pieces are laid down with a skin with a skin downwards, a laurel leaf, the crushed greens are put, then other slices by a principle "a skin to a skin" are laid. The layers are poured with salt, do not be afraid to put it too much, since there is an opinion that this product takes exactly as much as it needs. For 2 days the dish is left at room temperature, then it is taken to a cold place, where it should be 3 days, after which it is ready for consumption. In this way, you can salt the fat in Ukrainian, the result will have a rather tender taste. The finished product is cut into thin pieces, sprinkled with onion and suitable as an appetizer for any dishes, especially fried or boiled potatoes.

An equally simple way, like salting fat, is using brine. Lump pieces are rubbed with garlic and fragrant pepper, laid out in clean jars. Next, a brine is prepared. To do this, a raw chicken egg drops into the pot with water, and salt is added until it emerges. Then the egg is removed, and the water is brought to a boil and left until the salt dissolves. Ready brine is cooled, and they are poured fat. Banks are closed with lids and put in a cool place for several days.

Talking about how to grease the fat, we can not fail to mention the hot way, since it is the fastest cooking time product. Salo is cut into small squares, put in a saucepan and poured cold water. Then the product is boiled and cooked for about 5 minutes. Salo is taken out, sprinkled with salt, spices, chopped garlic, greens, folded into jars, left for 12 hours. After that it is ready for use. You can put it in the freezer, wrapped in a food film, then the shelf life will increase significantly.