There is no place in the freezer, and I want to prepare in more than a tasty salsa? You can help this recipe canned, soft and very fragrant fat in the pot.
Few people know that the fat may be preserved, as well as vegetables in saturated brine.
Sliced bacon is soft, with a good flavor of sweet peas and leafs.
Bacon, canned in jars for the winter
Ingredients:
1 kg of fat
10 pieces. leafs
10 pieces. sweet peas
400 gr. salt
head of garlic
2.5 l of water
Preparation:
1. Garlic cloves to disassemble, clean, cut into large pieces.
2. Sweet peas crush with a rolling pin or pestle to marinade was more flavorful.
3. Boil water brine. In boiling water throw garlic and pepper, bay leaf and pour salt.
4. A kilo of bacon cut into five pieces, about 200 grams each. Which are then divided into four parts.
5. Lower washed and obsushennoe fat in boiling brine for 10 minutes.
6. Thoroughly wash the cans of 0.5 liters with soda. And be sure to sterilize with lids. Prescription needed five cans.
7. Remove from heat dish with bacon in the brine. The liquid will be cloudy and oily, but that it will help extend the shelf life preservation, so it is not necessary to drain the brine and prepare a new one.
8. The parison put on four pieces of bacon, and bay leaves, garlic, allspice from marinade.
9. Pour fat immediately hot marinade and roll quickly.
10. Make sure that the edges of the cover is well tightened. If necessary correct seaming key.
11. Banks turn upside down and carefully wrap the blanket. They need to cool completely in the warmth.
12. Then one day the banks to turn and leave the room for another 3-5 days.
After a few days to get away from sunlight, preferably in a cool place.
Salo can try in 3-4 days. Pre top gently remove fat, get a piece of fat and cut into slices.
Be sure before serving put the sliced bacon in the fridge, so that the pieces of compacted, acquired characteristic white color.
Serve Canned lard with horseradish, mustard or adzhika and black bread.
Salo gives a very gentle, with a soft cloth and a fragrant smell.
Important!
It is not necessary to close with a big fat meat layer, it can be fed heavily with salt and is only edible after soaking in water.
It reduces the shelf life of meat, so before canning the product better sort: pure lard and close with a layer separately.
As for the rest of preservation, for the fat to be watched and checked periodically cover.
Salo has a fully floating in the brine. If pieces of folded tightly, it will not stand for a week.
Good luck with your preparations, delicious winter and bon appetit!
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