Salted fat quickly and tasty

Salo is a unique product, it is used to prepare various dishes and even in some baking recipes. But the most popular among connoisseurs of this delicacy won salty bacon. It has become a traditional snack for any meal, as well as an excellent addition to the main dishes. This article describes the classic recipes, having mastered that you can pickle fat fast and tasty.

Useful tips from experienced salting culinary specialists

How to quickly and tasty salty fat?

Salo is a special product, and in order for its preparation not to bring you unnecessary trouble, you should follow simple recommendations on its choice and proper salting:

  • Since a poor-quality product may contain helminths and other parasites dangerous for the human body, it is worth buying fat with a quality certificate.
  • Pink or white color - the main indicators of freshness of lard.
  • The thicker the skin, the harder and older the lard. Such lard is not suitable for salting.
  • If the fat is with foreign smells, you can get rid of them by soaking the bacon in brine for 12 hours.
  • For salted bacon, coarse salt is useful, which will absorb excess fat.
  • Lard, cut into pieces, faster salted and will be more fragrant than cooked whole.
  • Salted fat is impossible. Excess salt absorb excess fats. However, if you want a low-salted product, the amount of salt needs to be adjusted.
  • Fat will quickly acquire a yellowish tint if kept warm in daylight.

Salted lard is of three types of salting: boiled bacon, in brine and dry method. We will analyze each of them separately in our article.

How tasty salted bacon with garlic and paprika?

lard with garlic and paprika

Composition:

  • fresh pork fat - up to 2 kg;
  • 80 g of salt;
  • 1 tsp. black peppercorns;
  • ½ tsp hot red pepper;
  • ½ tsp paprika;
  • bag of dried garlic.

Cooking:

  1. It is necessary to cut the bacon into oblong pieces.lard slices
  2. Pour salt, peppercorns, red pepper, paprika, garlic in a mortar and rub. For convenience, you can use a coffee grinder.
  3. Pour the spice mixture into a bowl with a wide bottom and high sides.
  4. Every piece of bacon from all sides should be carefully dipped in a bowl of spices.

    lard in spices
  5. Fold salted bacon pieces on parchment paper or aluminum foil and wrap them.lard in parchment paper
  6. Clean in a cold place for the glaze for about a day.
  7. Remember that as a result, the fat is very sharp, so it should be served to the table with thin slices.

Onion Peel Fat: Recipe

Lard in onion peel

Composition:

  • fresh pork fat;
  • drinking water - 1 l;
  • large onions - 10 pcs .;
  • salt - 150 g;
  • spicy spices;
  • 3 cloves of garlic;
  • black peppercorns;
  • bay leaf - 5 pcs.

Cooking:

  1. Pour salt into a large enamel pan and add water. On moderate heat, bring the brine to a boil, stirring occasionally until the salt is completely dissolved.
  2. Peel the onions from the skin. For salting fat, we need only the husk.
  3. Add onion peel to liquid and boil for about 5-7 minutes.
  4. Pork should be cut into small pieces.
  5. Add fat to the brine, reduce the heat and cook to 10 minutes.
  6. After the time the pan from the stove must be removed and let it brew for 15 minutes.
  7. Meanwhile, garlic should be chopped, knead the bay leaves and peppercorns in a mortar.
  8. Salo need to get, blot with a paper towel and cool.
  9. Make longitudinal cuts on all pieces of boiled bacon.
  10. Fill each incision with a mixture of spices.
  11. Wrap tightly with aluminum foil and put in the freezer for a few hours.
  12. Frozen suet should be cut into cubes and eaten with black or rye bread.

Delicate bacon, salted in brine: recipe

lard salted in brine: a recipe

Composition:

  • pork fat - up to 2 kg;
  • salt - 100 g;
  • water 4 - st .;
  • allspice;
  • bay leaf;
  • garlic - 1 pc .;
  • ½ tbsp. l dried rosemary.

Cooking:

  1. For the preparation of brine, you need to dissolve large edible salt in 1 liter of water.
  2. Place a paper napkin on the bottom of the enamel pan.
  3. On top of the napkin, place the allspice peas, bay leaf, chopped garlic and sprigs of rosemary.
  4. Salo should be cut into convenient pieces and put on top of spices. Top with a layer of spices again. So repeat the procedure with all the pieces of bacon.
  5. Cover the fat with a napkin and a plate smaller than the diameter of the pan.
  6. On the plate set the oppression. This can be either a can of water or any cereal.
  7. Pour the brine in a saucepan and leave for salting for 5 days.

Ways of cooking salty bacon - a huge amount. Choose the recipe you like most and cook with pleasure! Enjoy your meal!

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