How to salt the fat in brine, with garlic, in a jar, in onion peel

Continuing to fill the section "Recipes", I decided to write an article on how to tasty salt the fat in the home. In it I will give 5 step-by-step recipes for preparing refreshments and consider the benefits and harms of salted fats.

For the preparation of delicious bacon requires high-quality raw materials. In different countries, lard has a specific taste. This is due to the diet of animals. In Ukraine, pigs are fed grain, and Belarusians use potatoes for this purpose.

For salting, a soft fat is suitable and it is easy to determine when picking, having pierced with a knife or toothpick. In this case, the tool of labor should not encounter strong resistance.

Helpful Tips

  • Look at the stamp - a sign of quality. Without it, do not buy the product.
  • A good fat has a soft thin skin (the thicker, the more rigid the dish), the white color with a pink tint, and the presence of a yellowish tint indicates that they are trying to sell you an old product.
  • Salo easily absorbs the smell of nearby foods. If upon arrival home you find that it is soaked, for example, with fish, soak it in water with garlic.
  • For polishing recommend using coarse salt. It will give a salty taste and remove excess moisture.
  • To accelerate the salting, cut the fat into slices. If necessary, in each piece make a puncture or incision. Salt do not regret. Raw will absorb as much as needed, but it can not be salted. Pour in a dark place, otherwise it will turn yellow.

As practice shows, people salted bacon in various ways. I will give popular options, and you, guided by preferences and opportunities, choose the best.

Earlier, children ate everything they served on the table, because they did not have to go through. For many years, everything has changed. And although my children do not eat lard, I often enjoy this product with my husband. It reminds of childhood, when mothers delighted us with salted lard, jacket potatoes and pickled cucumbers.

Pickling bacon in brine - a classic recipe

  • Salo - 1 kg.
  • Large table salt - 6 tbsp. spoons.
  • Garlic - 1 head.
  • Laurel - 6 leaves.
  • Black pepper - 6 peas.
  • Allspice - 6 peas.
  • Water - 1 l.
  1. Soak lard in cold water for a few hours. While soaked, make a pickle. Put salt, laurel and pepper in the water. Boil the liquid and cool to a warm state.
  2. Cut the soaked ingredient into 4 cm wide strips and place in a suitable container. For this purpose, suitable food container or glass jar.
  3. Garlic slices cut into plates and lay between slices of fat. Pour all the brine, and from above put oppression, so as not to float. Leave the blank for 24 hours at room temperature and keep in the fridge for two more days.
  4. Take the product out of the brine, wait until it drains, put it in bags and put in the freezer for four hours. During this time, it will grasp and it will be easy to cut even thin plates.
Video recipe

To make the finished delicacy exquisite and more delicious, add a little vegetables or spices. In any store sold special seasoning for pickling. If not found, add a little cumin, dried basil, paprika, coriander, mustard seeds or red pepper to the pickle.

Pickled bacon with garlic - very tasty!

Usually, lard is associated with Ukraine. But people of other nationalities do not deny themselves this pleasure. It happens that you come back home from work, you want to eat, and in the pots is empty. You open the refrigerator and you see fragrant and tasty fat. It with bread and onions easily chases away even strong hunger and replaces a full meal.

  • Salo - 1 kg.
  • Large table salt - 6 tbsp. spoons.
  • Garlic - 1 head.
  • Laurel - 6 leaves.
  • Black pepper - 6 peas.
  • Cumin - 1 tbsp. a spoon.
  1. Cumin, pepper and laurel (can be in arbitrary proportions) and pass through a coffee grinder. If there is no such assistant, use the old-fashioned technique. Put the ingredients in a cloth, spin and chop with a hammer. Just do not overdo it with pepper. Salt the mixture.
  2. The mixture alternately spread each piece of fat. Salt do not regret. Fat is different from meat in that it takes as much salt as it needs, and the excess remains aside.
  3. Leave the blank for a day in a cool place.
  4. Put the garlic in motion. One head is enough. Peel the slices and chop with garlic.Treat all the pieces with the resulting garlic mass and fold tightly into a lockable dish.
  5. Keep everything in the fridge for three days, and then put it in bags and send in the freezer for storage.

Many while outdoor recreation cook kebabs. Without this dish, a full-fledged raid to the river or into the forest cannot be called. But it is not always possible to buy meat. In this case, home lard with garlic comes to the rescue. If you fry it on the coals, you get a delicacy with a wonderful taste and divine aroma.

How to salt lard in onion husks

Salo, which is prepared according to this recipe, resembles smoked bacon. A delicacy sliced ​​into thin slices looks on any holiday table and leaves the plates as fast as smoked meat or cold cuts.

When guests find out that this bacon is cooked on their own, they do not believe. To convince them, I share a secret recipe. For salting I recommend using fat with a layer. Having bathed in an onion peel, it will get a ruddy shade and delicate aroma, and the taste characteristics will rise to the skies.

  • Lard with a layer - 1 kg.
  • Salt - 200 g
  • Onion peel - 2 handfuls.
  • Sugar - 2 tbsp. spoons.
  • Laurel - 3 pcs.
  • Allspice - 4 peas.
  • Garlic - 3 cloves.
  • A mixture of peppers.
  • Paprika.
  1. In a spacious saucepan, pour a liter of water, add the washed onion peel, laurel, salt and sugar. Bring the resulting mixture to a boil, put pieces of bacon into it and cover with a plate so that the product “drowns” in the liquid.
  2. After boiling again, boil for 20 minutes over low heat. Remove the pot from the stove, and when the liquid has cooled, put in a cold place for 12 hours.
  3. Remove the bacon from the brine, wait until the liquid has drained and rub with a mixture of chopped garlic, paprika and a mixture of peppers. It remains to wrap in a film and send in the freezer, in room conditions do not hold.

Before serving, remove the fat from the freezer, wait 5 minutes and cut into thinnest plates with a sharp knife. Best of all the delicacy is combined with black bread and homemade mustard.

How to salt the fat in the bank at home

  • Salo - the volume of 3-liter jars.
  • Salt - 300 grams.
  • Black pepper - 2 tbsp. spoons.
  • Laurel - 3 leaves.
  1. First, sterilize the three-liter jar and prepare a tight plastic cap. Fat cut into medium-sized pieces. I cut into pieces of 10 by 7 cm.
  2. Mix 300 grams of salt with black pepper. I advise you not to use peppers, and ground directly before salting, it has a more pronounced flavor.
  3. Each piece carefully rub the resulting mass. Then place it tightly in a jar, filling the void with spicy salt. When the fat reaches the neck of the glass container, top it with a layer of salt and tightly close the dishes.
  4. If you intend to use the product immediately, keep it in the refrigerator. In the case of long-term storage at home, it is better to roll a jar, because under the influence of oxygen it will turn yellow and lose taste values.

Prepared in this way, salted fat is combined with stewed vegetables, mashed potatoes and a delicious borsch.

Traditional salting in Ukrainian sala

There are many salted salads in Ukraine, and which one is the best, is problematic, because it is a culinary symbol of Ukraine. In my culinary arsenal there is one recipe.

  • Salo - 1 kg.
  • Salt - 200 grams.
  • Garlic - 5 cloves.
  • Carrots - 1 large.
  • Ground pepper - 1 tbsp. a spoon.
  • Coriander - 1 tbsp. a spoon.
  • Paprika - 1 tbsp. a spoon.
  1. First prepare the lard.Using a sharp knife, scrape the skin and remove debris from the surface. Wash not advise. Then chop each piece of garlic and carrots.
  2. In a small bowl, mix the salt, pepper, paprika and coriander. Pour the mixture into the bottom of the dish, in which you plan to salt. The main thing is that the container does not oxidize. With the same mixture, rub each piece.
  3. Put the prepared lard into the dishes with the pelt down on a pillow of spicy salt. Next to each piece, place a quarter of bay leaf and a clove of garlic.
  4. Cap the lid and leave for 2-3 hours at room temperature.
  5. Capacity send in the refrigerator for two or three days. Make sure the color of the veins will help, which should become red-brown.

For long-term storage at home, wrap the lard in Ukrainian in parchment paper or keep it in a container in which it was salted. Remember, with the eating of a delicacy, it is not necessary to tighten it; in a month the taste will change. Fat is combined with any dishes, be it soup, borsch or pasta.

The benefits and harm of fat

It is no secret that the human body can not function normally without fat.But their high calorie content often leads to obesity. In order to understand whether salty fat is harmful or useful, we will consider these qualities separately.

Beneficial features

At all times, lard was the most popular food, as it quenches hunger after hard work and warms the body in cold weather. Doctors have proven that the lack of fat in the human diet causes damage to health.

Fats contribute to the production of hormones and ensure the preservation of fat-soluble substances. Fat is a source of fatty acids, among which arachidonic acid is a substance that has a positive effect on the functioning of organs and blood parameters. The composition has another important component - lecithin. Thanks to this substance, the cell membranes become strong and elastic. For the condition of the blood vessels it is important.

Many doctors recommend eating fat with high cholesterol along with garlic, which is an additional fight against cholesterol plaques.

Harm and contraindications

Opponent fat is believed to cause obesity. This is true, but if consumed in large quantities in combination with bread and potatoes.A day is recommended to eat no more than 10 grams, and the rate for the week - 100 grams. Salty lard is harmful when consumed during an exacerbation of diseases of the digestive system. There is a caution recommended and during remission.

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Hazardous to health is fat pink shade. This color indicates that a lot of blood has fallen into the fat layer and there may be parasites in it.

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