For those who do not know how to properly saline fat

Salo is such a unique product that if eaten, you will be full for a long time. And if you know how to properly saline fat, it will not be translated on your table. It is used both in hiking, fishing, picnicking, and at home.

When choosing lard, we pay attention to its appearance. If the fat is yellow and the skin on it is hard, it should not be bought. Most likely, it has been lying for a long time, and the pig was many years old. Therefore, let's see that it was pink or white, with a soft and thin skin. Preferably with a meat layer. It is generally believed that fat is removed from the back, the most delicious. From other places it is considered worse.

There are quite a few ways of pickling lard . How to pickle lard quickly, so that tomorrow it can be eaten? Take one glass of salt and pour it into a container with a liter of water, and the water should be boiled and hot. Having lowered in this pickle bacon, we give him time for endurance - 10-12 hours. After this, it is necessary to remove the fat from it and remove the liquid. Wipe dry with pepper and garlic. And let him dry up again. Store in the cold.

Many do not like this Ukrainian delicacy, but, nevertheless, it is necessary in our diet. After all, the fat contains the necessary acids for the human body. Although this sounds strange, but reasonable use of fat affects the normal functioning of the heart.

So how to properly saline the fat? What is needed for this? Consider the usual village method. It is suitable for storing this meat product for future use. For village salting, a large barrel of liters is used per 100. It must be cleaned thoroughly, then disinfected with boiling water and put in a dark place. Usually it's an underground or a cellar. The bottom of the barrel is filled with large salt and the first row of bacon is put on it. And so on: each row of this product is covered with salt a layer on the thickness of the palm. The last row on top is also covered with salt, and covered with a lid. Since the fat is more than what it needs, salt will not take salt, do not be afraid to salve.

Consider how to pickle bacon in brine. All this method is good. Salo after salting is delicious and tender, but not everyone wants to engage in such salting. It takes quite a long time. Salo should be cut into large pieces, crushed and poured brine. Every three days this brine must be changed. We must not forget this. This process lasts for two weeks, then the finished product is stored in the freezer.

What ingredients are needed for such salting? Black and red pepper, a coarse grinding salt, sweet peppercorns, a pair of garlic heads. In addition, you will need a bay leaf. Herbs and seasonings can be put at their own discretion, to whom that likes. Also it is possible for piquancy of taste each piece of fat try to stuff with garlic. Cut the garlic with plates and place it in the notches made beforehand.

Knowing how to properly saline fat, do not forget that lard with garlic is not stored for long, so it should be in the freezer.

For lovers of ostrenkogo suitable such a recipe: take the dishes, pour a half-liter of water, add six or seven glasses of salt, peeled onions and put on fire. Five to seven minutes to simmer. After lowering the cooked lard and boiling for another ten to twenty minutes. It all depends on whether the old fat or not. Then let it stand in the brine for a day. Then dry a little and rub it with red and black pepper. Keep in the cold, preferably in the freezer.

For students, advice on how to properly saline fat, I think, will be relevant. It does not last long, two or three hours is enough. Garlic, lard, salt, seasonings are placed in a glass three-liter jar. Then it is filled with hot water and covered with a lid. After this all has cooled down, it is possible to get and eat. Like the salo of another ambassador, this "ambassador from the hostel" loves the cold. It must also be kept in the freezer or in the refrigerator.