Salting salad at home

Some people do not like fat, they say that it is very high in calories and badly affects the figure (especially women). However, I, for example, can not live peacefully, if I do not have at least a small piece of salted fragrant fat with a thin layer of meat in my freezer. After all, how wonderful it is to cut the fat in thin slices in winter, put it on black bread and with a salted cucumber. Just lick your fingers. And what could be better than salting salad at home.

Salting salad at home.

There are a huge number of ways to pickle bacon at home, for example, dry method, Ukrainian recipe, etc. But I want to offer you a recipe, which my mother always used and taught me.

First, a lot depends on the choice of fresh fat. You need to choose a soft, white, fresh fat with thin layers of meat (this is very important!) And without veins. This fat usually occurs on the edges of a pig's carcass. In this case, the ribs can be used to prepare another dish, but you will get a fat excellent. Why are very important layers of meat, because it is the meat that absorbs all the aroma and smell of spices, and takes more salt, while bacon absorbs a certain amount of salt (it can not be over-salted), not to mention spices. Without meat, fat will not be so spicy and pleasant.

Necessary ingredients (salting salad at home):

- fat (how much your heart desires)

- salt large

- ground pepper and peas

- Spicy spices (collection for fat)

- garlic

- liquid smoke

Salting salad at home does not require any great effort, but it will be necessary to tinker with it. However, the expended forces justify the result.

So, first cut the fat into small pieces, so that it is convenient to use. I usually make pieces measuring about five centimeters in width, and in length as it will. Next, we clean the garlic, cut it into slices on thin plates, make many cuts on the fat from all sides, and place there pieces of garlic. Then we sprinkle the spices on all sides (I usually use a mixture specially for fat). Then mix in a separate bowl salt with ground pepper and this mixture "from the heart" grate the pieces of fat.

When bacon is ready for salting at home, take an enamel pot and put a few laurel leaves and black pepper on the bottom, then pour liquid smoke about one third of the glass and put one layer of lard there. Now you need to leave the fat alone for several hours so that it is soaked in liquid, and after 3-4 hours you need to turn the pieces to the other side so that the fat is soaked on all sides and gets a fragrance. Then for the night we fall asleep free space in the pan with salt, so that it covers the pieces from above, and leave it until morning at room temperature. Then put the pan in the refrigerator for two more days. When the salo is salted, we clean the salt, and can be served to the table. It's insanely delicious. Thanks to the liquid smoke, the fat gets a slightly smoked taste, which adds spice to it. This fat is not much different from cooked in a smokehouse, only the method is faster and does not require special conditions. And do not buy in the store tasteless pieces of old fat. Cook it with your own hands and enjoy.

If the fat is too salty for you, then leave it in the heat a little to dry, and the salt itself will come out, after which it can be cleaned off the surface of the fat. Salted so fat is stored up to half a year if stored in the freezer. It is convenient to take him on a trip for a long time and even in the heat with him nothing will happen. You can always please your loved ones with delicious sandwiches with their own cooked fragrant bacon, black bread and salted cucumber. Enjoy your meal!