The fact that fat - a useful product, is now known to all, and even those who are against the use of animal meat, poultry and fish (Only for healthy living food), in principle, a good idea to include salty fat (not smoked and do not roast). Of course, we do not eat it kilograms - better grams ...
As I Salts lard? As my friend taught me many years ago - in a special way that preserves the best of this product.
Ingredients:
1. lard
2. Salt
3. Bay leaf
4. Black pepper, ground peas + red and black
5. Garlic
Cooking method
Salo cut large pieces tightly laid in the bank (for example in a three-liter), fill with cold water and leave to stand overnight. In the morning the water is drained - all to a single droplet. And fill the jar with brine packed bacon, cooked in the evening and ostuzhennym. How to prepare the brine.
Take 3 liters of water, adding to it a pound of salt and set the pan into the fire. When the water boils, put it in the bay leaf and pepper to taste. Slightly pokipit (1-2 minutes) on and off. Leave overnight to cool.
Thus, the bank's bacon in the brine covered with gauze and put to one side (for example, in the closet any) and costs 10 days. On the 11th day of fat removed, obsushivayut towel. Rub it with ground pepper and squeezed garlic, put in a plastic bag and leave it on the table for 2 hours.
Then put in the freezer ready fat and pull out individual pieces as necessary. Salo turns gentle, pleasant to the taste - very tempting.
Our family loves to eat it with boiled hot potatoes. Cook, friends, for this recipe and I'm sure you will succeed.
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