Lard in brine. Video recipe
Salo is a primordially Russian food, although, more precisely, it is Ukrainian. His mentions are even in the annals and Domostroy. Without a piece of bacon, the peasant would not sit down at the table even in the poorest house. It is still customary to cook lard at home, there are many recipes, but they all start with one thing – with the treatment of lard with salt or soaking in a saline solution.
Traditional salting with garlic
For cooking you will need: – homemade bacon 1 kg; – filtered water 1,2 l; – table salt 1 tbsp; – peppercorns 1 tsp; – 4–5 bay leaves; – peeled garlic 10 pcs.
Rinse the bacon well, cut it into large cubes, then put it in a convenient container, preferably enameled, where the bacon will be cooked. Coat the pieces of bacon well with coarse salt. Next, add the broken bay leaf and the peeled garlic cloves.
Then boil water, salt and boil until the salt is completely dissolved. The solution should be cloudy. You can check the strength of the saline solution with potatoes. Cut the peeled potatoes in half and throw one of them into the water. If the potatoes drown, add water, but if they come up, the solution is salty enough.
Cool the brine and pour lard over it. The water should completely cover the pieces. Cover everything with a flat plate and press down well, lower the lid from the dish on top.
You can pickle lard in two days at room temperature, then it must be placed in the refrigerator for 4 days. After 4 days, you can use it: eat, smoke.
The best lard is from the back of the animal, it is soft and with layers of meat
First, boil the water, it should cool and infuse. Crush the peeled garlic cloves. Grind the peppercorns in a mill. Pour pepper into the water and add garlic. Salt: for 1 liter of water 3 tablespoons of coarse, non-iodized salt.
Cut the bacon into layers, at least 5 cm in thickness, and lower it into the prepared mass. In this case, lard is cooked in the refrigerator for no more than 3 days. After salting, the lard needs to be dried, sprinkled with pepper and spices. Can be served on the table.
Dissolve 200 grams of salt per liter of water. Place the bacon in a cold solution, put the container on fire and bring to a boil. Leave for 3 minutes, then spread the hot pieces in an enamel bowl in layers, between which place the crushed garlic.
If you salt lard for subsequent smoking, be sure to use a wet salting, it will preserve the juiciness of the product
Pour the cooled brine in which the bacon was cooked into a bowl. Make oppression. Cover and leave in a cool place for a week. After a week, the fat can be removed, dried and smoked.
Read on for an interesting article on how to cook delicious pea porridge quickly.