Salo... A cool, gentle, fragrant, homemade, with garlic or pepper...
M..mmmm!!! It and melts in your mouth!
It would seem that the fat - it is almost 100% fat, which means a huge amount of cholesterol. But here's the harm from him, with moderate consumption of any one use.
Good salting bacon you get only if you choose the right fat.
Good, not stringy fat select very easily.
Firstly, such a fat to form a sufficiently uniform, white-pink solid white mass with a thin pork rind.
Secondly, in the good fat easy, sharp knife comes with almost no effort. If the knife comes in jerks, which means that a lot of streaks and salting bacon you will not succeed in fat.
Finally recipe itself.
Salo salted cold "wet" method
Prepare the brine:
- 5 glasses of water,
- cup salt 1 - boil and cool to room temperature.
Prepare a dry mixture:
- freshly ground black pepper,
- granulated garlic,
- finely-broken lavrushku.
Preparation:
1. Bacon cut into small pieces.
2. Each piece of fat roll in the mixture.
3. Place the bacon in a clean jar.
4. Pour brine.
5. Then, cover the jar lid tightly.
6. Week soak at room temperature - that's all, salting bacon is complete!
Tip: on the three-liter jar you will need about two kilograms of fat.
Bon Appetit!
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