Tender, flavorful, spiced with garlic... Mmmm... Resist - it is impossible.
Salo "Simply does not happen"
Salo cut into fist-sized pieces in advance clean garlic clove 1 based on 1 piece of fat and cut the garlic in roundels. Prepare spice - hops-suneli, pepper, ground fennel seeds or any other that you like.
At the bottom of the enameled casserole pour a little seasoning, pepper and garlic. Then take the left hand a piece of fat, the right handful of coarse salt and rub with a piece of bacon over a saucepan of salt. After that laid the fat in the pan skin side down and repeat the operation with another piece of bacon, sprinkling all the spices and garlic. Salts do not regret!
Then fat slightly rammed into a bowl, cover or lid of smaller diameter plate, a small set top yoke (e.g., 3-liter jar with water) - in a warm place for 3-4 days.
After that, the fat is almost ready - you only get it from the vessel, to shake off the juice, wrapped in a cotton cloth and put in the refrigerator. Once frozen, you can enjoy the unique taste.
Salting fat dry method
1 kg of fat require 2-3 heads of garlic, seasoning (coriander, red pepper, cumin, garlic, basil, pepper, bay leaves, thyme) salt.
Bacon cut into pieces the size of 10x15 cm, they make deep cuts every 3-5 cm (up to the skin). Shpiguem fat garlic, rub a mixture of spices, rolled in salt and tightly stacked in layers in an enamel bowl, generously sprinkling each layer with salt (remember that bacon salt not spoil it!). We now in a cool place - and after 5 days the fat is ready.
Salting in brine bacon with onion husks - a very ancient way. So salted lard, not only by our grandmothers, but, perhaps, and great-grandmother. Salo best taken with meat layers, such as bacon, as is easy to weld is optimal treatment for meat.
Salting fat wet
In saline (rate of 1 kg salt per 1 liter of water) was heated onion peel and condiments. Then reduce the fire, put into brine fat, cut into pieces measuring 10 × 15 cm, and cook 1.5-2 hours. We take out the pieces to cool slightly and give rub mixture of crushed garlic, salt and spices. We wrapped in fabric and subject to overnight at room temperature and then remove a refrigerator.
Fat in onion skins
In 2 liters of water need handful onion peel and 3 tbsp. spoons of salt.
Brine boil, drain laying fat (about 2 kg), boil for 15 minutes in the brine, and then remove from heat and keep the fat in the brine for 8-12 hours. After this time the fat is removed from the brine, rub liberally with garlic, black pepper, wrap in greaseproof paper and send it in the fridge for a day or two. Done. If you have done a lot, do not worry. This fat is stored for a long time in the freezer.
Breast in onion skins
1-1.5 kg bacon or fat required one small head of garlic. Brine: water 1 liter, ½ cup coarse salt, 1 handful onion skin (5-7 bulbs), if desired, 3 bay leaves, black pepper 15 peas.
All the spices together with the salt and onion skins put in a pot and cover with water. Bring to the boil, put fat so that it was covered with brine, boil for 10 minutes. Pan off the heat and leave in the brine for a day. After the brine is cooled down, the pot in the refrigerator. Then fat removed from the brine and let it lie in a dish 15 minutes to stack the excess brine. Garlic to squeeze through the press and coat them with grease all sides. Remove bacon in the fridge for a day. Then shift in the freezer.
Salo spicy with garlic
Buy fresh lard. Make cuts to the skins, cool add salt with coarse salt and fold into a wide bowl, put the top yoke (can also be a wide bowl or pan with water).
After one day, all the fat and salt to shift the pan filled with water for one or two fingers above the fat, add any spices (What you like), bay leaf and onion peel necessarily more (that she later gives the original color, flavor and smell).
Cooked it all in an hour. Then give contents to cool to room temperature. Fat is removed from the pan, bacon (rubbed pressure) garlic, season with pepper (chili powder, black pepper) to taste, wrapped in tracing paper (parchment paper, foil), the common thread is rewound to tracing is not unwound, and put in freezer. After one day, bacon ready to eat.
Salo ostrenkoe
Brine 7 need glasses of water, 1 cup coarse salt, a handful of onion skin.
All this bring to a boil, boil for 5 minutes. Then put in a pickle bacon pieces (so that the water covers them completely). Boil for 10-20 minutes (if the pig was old - 20 minutes, if the young - 10). Leave for a day in the brine. After that, remove the fat from the brine to drain the water. Grate the garlic and red pepper. Put in the fridge, preferably in a freezer (the so obtained tastier).
fat juicy
Required 1 kg of lard, 400 g of salt, onion skins, red pepper, garlic and other spice taste.
Prepare brine (1 liter of boiling water - 400 grams of salt). The solution is to add a handful of onion peel. 1 kg of crude tallow (available pickle in one piece or cut into small pieces) soaked in saline solution for 12 hours. Salo has to be covered with mortar. After soaking, put on fire and bring to a boil. Simmer for 3 minutes (not more).
Writing fat cool saline. Cooled down fat grate salt (small amount), garlic and red pepper. Give fat soak spices - and it is ready for use.
Fat in the brine "brine"
Cooked this way the fat does not age, does not yellow and is stored for a long time, while maintaining excellent taste.
Salt To 2 kg of lard, prepare brine: 5 water 1 cup cup require salt. Brine boil, cool to room temperature.
In the meantime, we will cut the fat into small pieces (it was convenient to get) and stacked loose (!) In 3-L jar, added between the layers 3-5 laurel leaf, black peppercorns, cloves 5-8 garlic.
Fill brine, prikroem loose lid. Week will keep in the room (there will be ready to eat), and then submitted to the cold. Usually a receptacle (3-liter jar) is not more than 2 kg of lard. The main thing - not to stack the pieces very tightly in a jar, or the fat simply "suffocate".
Lard with garlic
Take fresh fat with a soft cloth, even better if it is with meat prozhilochki. Cut it into pieces with a size 5x10 cm. Generously rub salt. Densely laid in a single layer in an enamel dish.
5-7 large cloves of garlic cut into slices (not too finely). Sprinkle so that the fat is uniformly processed. Sprinkle ground black pepper fragrant (on the layer the required 1 h. a spoon). Then laid, if necessary, a second layer, etc., depending on the amount of fat, we solim. Cover dish plate that fits snugly in the pan (like a yoke). And left alone at room temperature for about 2 days. On the second day you have already smell! But let's better to stand up one more day.
Then take out the fat from the pan. Chunks of bacon wrapped in paper separately. Garlic, which has been in a pan with lard, leave with him. Store wrapped in canvas or plastic bag pieces of lard is better in the freezer.
Salo with dill
Water was heated to a laurel leaf, peas black pepper, fennel, and salt. The salt is used in such an amount that the solution was placed in raw egg or potato did not sink. grated garlic is immersed in the cooled brine and fat, cut into bars width of 4 cm and a length of 20-25 cm.
The product is ready for use in about a week. Before use, the fat is removed from the brine, obsushivayut cloth and placed in a refrigerator for 2-3 hours.
With this method of salting bacon keeps "fresh" taste throughout the storage period.
Salo in a rural
Fresh bacon cut into pieces of 250-350 g and placed in an enamel saucepan layers, pouring crushed garlic. Pea black pepper pressed into each bar of 6-8 pieces. Then the water is boiled with bay leaves and salt (salt enough to pop up a slice of raw potato thrown back). After cooling, pour brine them fat, press down oppression and held 10-12 days. Then, the pieces are removed, obsushivayut and stored in the cold.
Lard with garlic and spices
This method lends itself to any salting fat - both soft and tough.
Bacon cut into pieces the size of a palm or a little less. With a sharp knife to pierce holes in them by 1.5-2 cm deep and lay the slices of garlic in them (it depends on the number of your love for the garlic). Then you need to poke new holes smaller and lay them peppercorns - according to your taste. Each piece of fat in the mixture roll favorite spices and this mixture is well rubbed into the fat. Chunks of bacon tightly laid on its side in a deep enamel pot.
Prepare the brine is very steep, sparing no salt, because, as we already know, the fat will salt as much as he needs. Add bay leaf and pickle all the same spices to taste, bring to a boil and remove from heat. Cool and warm brine to fill the fat.
When the contents of the pan has cooled completely, the pan put into the refrigerator. A week later, the fat will be ready. It must be removed from the brine, a little dry, wrapped in tracing paper or parchment paper and place in the freezer.
Ready lard cut into thin slices.
Salty bacon, cooked any way you can and podkoptit, if conditions permit.
This can be done using the most basic smokehouse.
Bon Appetit!
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