Salo is not only a very tasty product, but also useful. At one time his use was in doubt, the fat was in disgrace: he was accused of all sins, that, he says, and cholesterol rises because of him, and the excess weight appears, and the stomach hurts. But then this delicious product was rehabilitated, scientists found that fat is unique, thanks to a number of valuable fats contained in it, arachidonic acid - the most important participant in the body's metabolism, vitamins A, E, D and carotene. Of course, to abuse and they should not, everything is good in moderation. But you can pamper yourself with a couple of pieces of delicious fat a day.
The taste of lard depends on many factors. The age of fat, quality and, of course, salting. There are dozens of recipes for salting salo, they are all varied, extremely tasty and fragrant. Shop fat can not be compared to your taste with homemade, the latter will always be better. There is nothing difficult in salting fat, the main thing is to follow the recipe. If you want to pickle fat at home, then these recipes and tips are for you.
Before salting it is necessary to acquire lard, which you will salt. It is necessary to choose it carefully, bad fat even the most successful salting will not save.
How to choose lard for pickling
- Choose fat is not very high, the fat is thicker, the older and harder it is, the optimal size is from 3 to 6 cm.
- Salo at purchase should be white, not yellow. White fat - fresh fat. As an option - pale pink color.
- Choose lard “beautiful”. You want with a layer - look, that as a result fat is well looked in a section.
- The skin should be thin, yellow-orange or pinkish, without stubble.
- Fresh bacon does not have a peculiar smell, it also easily includes a knife.
Salo at home should be washed under cold running water, dry thoroughly and only after that salting can begin. If you still got a wide fat, then it must be cut into thinner layers, otherwise it will not prepare as it should.
How to Saline Fat at Home - Recipes
Recipe 1 - Classic recipe
- Before salting it is necessary to prepare lard - cut it into pieces 10-15 cm long and 4-6 thick.
- Next, you will need dry spices, for salting lard you can use any usual seasoning: black pepper, red pepper, hops-suneli, garlic, dried dill, bay leaf, marjoram, cardamom, cumin and many others.
- Salo is rubbed with salt, and on top with spices, tight enough.
- The dishes, in which the bacon will be salted, are also smeared with spices.
- Next, the fat is covered with a lid and put in the fridge for 3-4 days.
- When the time comes to an end - remove the sample. If the fat was tasty, then remove the remnants of salt and spices with a knife and paper. If the fat is still missing something, the taste is not rich enough, leave it to ripen further.
Recipe 2 - Simple
Salt fat in this way can even a child. Most of this recipe is suitable for salting pure white fat without a layer for a long time, but the fat with a layer will turn out delicious. For this purpose, fat is plentifully rubbed with salt, placed in a jar or container and sent to the refrigerator.
Within 3-4 days the fat will be ready. The piece will just need to be cleaned and wiped off the salt. Such fat will appeal to those who appreciate the pure taste of the product.
Recipe 3 - In saline
This recipe is similar to the first, but there is a significant difference, in this case, the fat is salted not in the dry way, but in brine.
- The layers of fat are poured with your favorite spices, black pepper and bay leaf necessarily.
- A liter or a little more water (depending on the amount of lard and the volume of the dish where it will be salted) needs to be brought to a boil, dissolve a glass of salt in it.
- Salo is poured with hot pickle, when it cools down - put into the refrigerator.
- Salting lasts 3-4 days, after lard is considered ready.
- Salo can be obtained from the brine or stored directly in it.
Recipe 4 - Pickling boiled bacon
- Pour cold, clean water into a small saucepan.
- The onion is peeled from the husk, which is then placed in a saucepan, later it will give the sala a beautiful golden color. Husk does not affect the taste of lard, so you can experiment and give the lard a slight yellow tinge or a deep orange color.
- Water with onion peel is brought to a boil, salted and fresh lard is sent there. Salt should be enough, it is difficult to oversalt the fat, it usually takes as much salt as it needs.
- Do not forget to cut bay leaves.
- When lard is boiled it should be completely covered with water 10-15 minutes of boiling is enough; after that, lard can be removed and cooled.
- Cold fat is smeared with black pepper and it is ready to eat. Boiled lard is very tender and suitable for all teeth.
Recipe 5 - Fat in a brine
Tuzluk is a strong saline solution. Prepare it like this:
- Add small portions of salt to the prepared water and mix.
- When the salt ceases to dissolve as well as before and begins to sink to the bottom, despite the mixing, the toe cloud is ready. It should be strong and cool.
- Salo is cut into small pieces and tightly placed in a glass jar. When laying it must be shifted garlic, bay leaf, black pepper peas.
- Salo is poured with a cold brine so that the solution protrudes by 1-2 centimeters.
- The can is closed with a lid and left in a dark place at room temperature for a week.
- Such fat can be stored for a very long time in the refrigerator without loss of taste or deterioration.
Recipe 6 - Salt the fat in 1 day: express method
It so happens that the fat you want to shiver. Where to wait in this case for a week? Here and three days seem like an eternity. Salo can be salted in one day, it turns out very tasty.
- For this, fat is immediately cut into thin slices - portioned or sandwich-like.
- Salt, black pepper, garlic, bay leaf, allspice are poured into the jar.
- Fat pieces are placed, the jar is tightly closed and shaken vigorously.
- It is necessary to leave salted lard outside the refrigerator, at room temperature.
- A day later, the fat will be ready.
