How to pickle bacon with garlic

Salted bacon has been known for a very long time. In villages where it was customary to keep pigs in the household, the problem of storing it was solved only by salting it - in fact there were no freezers at that time. Strictly speaking, in the villages and now it is salted whole barrels.

Here's how it happens. A layer of a large salt is poured onto the bottom of a thoroughly washed and rinsed barrel - at least a centimeter, then a layer of salt of five centimeters, then a layer of bacon and so on until all the fat is finished or the whole barrel is occupied. Above is a layer of salt. This method allows you to store the product in a barrel in a cool place protected from the sun for months. In this case, bacon has such an interesting feature - it can not be salted, because it will take just as much salt as needed.

But this method, as they say, is traditional, and the result is "standard", that is, the most ordinary, without a special delicacy. But this way you can salivate large amounts of fat without much difficulty.

If the fat is not much, as it happens in the city, then you can prepare something delicious, lard with garlic, for example. Well, or something else. Recipes, as you know, there are many, almost every housewife has its secrets.

So, how to pickle lard with garlic?

First you need to choose the right pieces. It would seem that fat is fat, and nothing special can not be. In fact, the fat from the sides of the pig is very different from the pieces taken from the back, or, say, from the abdomen or from the waist. Everyone has his own taste - who likes that more. The same applies to the layers of meat. If there are too many layers, then soap the bacon simply in a dry way, plentifully pouring salt, that is, in a rustic, bad way, the finished product will turn out to be too tough.

But we love just that kind of lard with garlic. The recipe in this case has its cunning, so that the pieces do not turn out to be too hard because of the meat layers. You principle, nothing particularly complicated in this. You just have to follow a few simple rules.

Here's how to pickle bacon and garlic. So, I take at the fair, which takes place every last Sunday of the month, the freshest fat from the sides of the pig, and its thickness does not exceed four to five centimeters. I watch, that there must be layers of meat. At home I cut the stratum into small pieces seven to ten centimeters long and two to three wide. With a sharp knife I make an incision in each piece - on the side. If there is a desire - from two sides. In each incision I place on the plastic of garlic - it gives a wonderful aroma and significantly improves the taste.

Since I grease the lard in a small amount, I take a small dish, I fill the bottom with salt. Now pieces with "mounted" garlic rubbed with salt and pepper, and each piece is different. I put the slices densely and in two layers. Be sure to break the laurushka and pour the fat.

Now put the china in the refrigerator. Some landladies say that they first put salted bacon in a warm place, but I prefer it when the china is placed directly in the refrigerator, at the top. No holes in the bottom of the vessel to drain the resulting brine!

A few hours later the saucepan with bacon begins to spread a completely delicious aroma. Salo starts to allocate juice, which in no case needs to be drained - let it stay. It is this juice that gives the fat softness and even tenderness. By the way, after seven hours you can already eat fat. Here's how to pickle the lard with garlic, which in any case is completely ready for use in a day. It's better to put it in the freezer first, otherwise the fat will turn out to be too tender.

My guests, having tried this delicacy, immediately ask how to pickle lard with garlic? Nobody believes that this is actually so simple.

By the way, bacon from other parts of the carcass - from the back, for example, so you can also salinize. But the taste will not be so exquisite.