Cooked lard with spices in a package - a recipe in a multivark with a photo

Salo is a special product. It has an unusual and original taste. Experts recommend to use this product in small quantities every day.

Naturally, buying lard is currently not difficult. It is enough to visit the meat department on the market. But the best option is to prepare the product at home. Let us dwell on the features of his choice, useful properties and on how to cook boiled fat with spices in a package. Give joy to yourself and your loved ones.

Product Benefits

In recent years, it is noted that this product is characterized by irreplaceable qualities for the human body.

Firstly, fat contains many "long-playing" calories. Thanks to this property, the body can restore strength and energy for a long time. It is enough to eat a few pieces, and you can be fed for a few hours.

Secondly, this product has many useful acids that participate in the cholesterol metabolism and in the process of hormones functioning.

Thirdly, this product is indispensable for the construction and operation of cells in the human body.

Fourth, substances that are contained in fat, actively remove toxins. That is why it is the best snack when taking alcohol. Salo uniquely hinders the process of intoxication and significantly reduces its negative effects on the human body.

Fifth, to obtain all the useful qualities, the best is considered to be bacon, boiled with spices in a package (in a multivark). Smoked and fried options are not recommended for use very often.

Sixth, in any case, moderation is necessary. In order for lard to bring benefits, not harm, you can eat it up to thirty grams a day for those who lead a sedentary lifestyle. For people whose lives are associated with heavy physical exertion, the portion can be increased to fifty.

How to choose the right semi-finished product

In order to prepare a delicious boiled fat with spices in a package, a good and fresh semi-finished product is needed. Let's dwell on how to choose it.

The first rule. Salo must be purchased with a skin. It is the layer under it (about two and a half centimeters) is the most useful.

The second rule. Fresh and tender fat will be obtained if the semi-finished product has a white or pinkish tinge. It is not recommended to acquire yellowish, it is from an old animal. If the fat is soft, then it is most likely stale.

The third rule. Fat should be selected tight, elastic and uniform. If it is pierced, the knife blade must come in with little resistance.

The fourth rule. For cooking it is recommended to take fat with meat veins. It turns out more delicious.

The fifth rule. It is not recommended to buy lard male. It turns out to be more rigid and dense.

The sixth rule. When choosing a semi-finished product, it must be sniffed to determine the freshness.

Appetizer "Festive"

First, you need to pick a beautiful and even piece with a meat layer. Grate it with salt, garlic and original seasonings. Tie up and leave for a few days under the yoke, constantly turning over. The better it is promarinuetsya, the tastier it will be bacon, boiled with spices in the package. The photo shows how to properly tighten the thread of bacon.

Lard put in a bag and roll tightly. Cook it in the multivark within an hour and a half, setting the "Quenching" mode. After the expiry of the time it is not recommended to immediately take out the product. Serve fat should be chilled, cut into thin slices.

Roll, cooked in onion peel

We offer an excellent recipe for boiled fat with spices in the package. It is prepared simply and turns out very tasty.

Take a piece of fat with a thin skin and fat veins of meat. Rub it with chopped garlic and favorite seasonings. Now let's deal with the brine. In a liter of water, dissolve a glass of salt, put on gas and bring to a boil. In the pan, pour onion husks. Boil everything on a small fire for five minutes and put the fat. Leave it for several hours or overnight in brine. Then get it, peel it off, grate it with fresh garlic, fill it with laurel leaves, black pepper and wrap it in a bag. Cook in the multivark on the "Quenching" mode for fifty minutes. The dish is ready.

Original boiled fat with spices in the package

To get an excellent result it will be necessary to tinker.

Salo should be pink with thin meat veins. Make a brine of a liter of water and a glass of salt. Add bay leaf and pea pepper. Bring it to a boil and cool it. Put the lard in the brine and leave for a couple of days. Then get it, rub it with garlic and freshly ground black pepper. The billet should be put in a bag and bandaged. Cook in the multivark in the "Quenching" mode for fifty minutes. Further, get the product and hang it in a ventilated room. As a result, the fat will dry well and become sun-dried. If you need to speed up this process, then it can be a little smoked.

Juicy lard, boiled with spices in a package

The dish, prepared according to this recipe, turns out to be gentle. The recipe is very simple.

A kilogram of brisket with a thick stratum of meat cut into five identical pieces. Each of them carefully rubbed with garlic, salt and black pepper. Salo leave for the whole night to marinate. The next day, each piece tightly wrapped in a separate package and tied. Cook in the multivark for one and a half to two hours. After the time has elapsed, do not open the lid, but leave the pieces until completely cooled. Juicy boiled fat with spices in the package is ready.

In conclusion, we will dwell on how to store the product correctly. It is not difficult to do this. Salo, prepared according to the recipes proposed above, can be stored in the refrigerator for several days. To do this, it must be wrapped in parchment paper or foil. If you need to store the product for a long time, it is recommended to put it in the freezer.