How fat pickle in brine

Salo - a truly popular product, people over the centuries of its use in salted, smoked and raw.Sometimes, fat becomes the basis for meals.For example, it is used for steamed vegetables, smoking and greaves loved by many in soups, bacon bacon meat for more juiciness.How to pickle in brine bacon?Ways salting bacon much.Here are the best recipes.

classic recipe: brine in Ukrainian

This recipe is considered a classic of this folk in cooking.Salt fat by this method at home is simple and at the same time the product will turn out tasty and juicy.
Preparation:

  1. Take 1 - 1.5 kg of bacon and cut it so that get long and large wedges.
  2. In enamelware dilute a liter of boiled cold water with two tablespoons of salt (preferably sea), one tablespoon of ground pepper, 6 peas black pepper, a few bay leaves and chopped garlic cloves (6 cloves).
  3. in place ready spicy pickle fat wedges and push them on top of some cargo.
  4. Put the dishes in the refrigerator for three days.
  5. then remove the fat, dry it, and again arc
    h fresh garlic.

Store the product both during and after the salting is better in the freezer, pre-packed wedges in a plastic bag or in tissue.

Dry-salting bacon

For this method of salting, you will need a dry mixture of salt and spices.
Cooking Instructions:

  1. Prepare the product by cutting it into small pieces lengthwise, so that they can thoroughly prosolitsya.
  2. Prepare a mixture of two tablespoons of salt, a teaspoon of sugar, 1 g of ammonium nitrate, one teaspoon of ground black pepper.
  3. Thoroughly rub the mixture of fat.
  4. tightly packed product in a container, in an ideal - a wooden.
  5. put between slices of laurel leaves and finely chopped garlic for flavor.
  6. Top cover products shipped.
  7. Soak the product in the refrigerator for three weeks.
  8. sure to once every 4 days to shift the pieces in places with each other again and then polish with a mixture.

stored fat should be ready in the freezer, after having dried and packed individually each piece.
Note: if the liquid formed in the process of salting on the bottom of the container, that's okay.Salt is able to "pump" the water of bacon.If the finished product was not salted enough, perhaps Dosaly reach it and put on a few days.

How fat salted in brine "brine"

method of salting bacon in the brine "brine" retains the taste quality of the product for a long time, and it does not appear yellow.
The photo products, you will need to clogging fat in brine "brine»:

  • To make the marinade, take a liter of water, boil, add a cup of salt.
  • Wait until the salt has dissolved, then remove the brine from the heat and cool it.
  • Fat cut into small pieces and begin to stamp a 3-liter jar.

  • From spices take ground black pepper, chopped garlic and bay leaves and arrange it all between the layers.Adding spices give spice pork products.Try to leave a little space after each piece, so that the product does not lay too tightly and do not "choked".

  • Pour into a 3-liter jar of brine, then loosely cover with marinade cover.

lard Soak in brine a week at room temperature.

Solim fat Belarusian

Preparation:

  1. Mix two tablespoons of salt, a teaspoon of sugar, add to the mix one teaspoon of cumin and cardamom, smashthere is a few bay leaves.Can pepper mixture, if desired.
  2. Chopped pieces of bacon grease bars passed through the press head of garlic, then rub the mixture thereof.
  3. To salt product is the best 5 days in a glass container in a cool dark place (but not in the fridge!).Do not forget to once a day to flip the pieces.
  4. After five days, send a container of lard in the refrigerator for a week.Every two or three days, turn the pieces.

Very tasty bacon ready to submit a piece of black bread, garlic sauce, mustard or any other hot dish.

recipe salting bacon in zakarpatski

To try the fat present in Zakarpattia, you must learn how to properly greasy.The mixed product becomes fragrant, tender and soft.In people, this way of salting known as "pepper".

Preparation:

  1. bacon pieces rub crushed garlic and salt.Focus "by eye", but a layer of salt in the product should be impressive.
  2. At the bottom of dishes, which will be salting, pour a layer of salt about 1 cm thick.
  3. Put bacon and pour it on top of the salt.
  4. Close dishes cup, place in the refrigerator, keep it 20 days.
  5. After this time, remove the fat, clean off with his salt and soak in water for at least three hours.
  6. The next and final step - cooking.Cook the product two to three hours to be on a slow fire.
  7. then remove the fat, cool and rub it with a mixture of crushed garlic and pepper.Be prepared and be up to 3 days.

Lovely cold appetizer is ready (see photo)!For a snack is perfect to cook potatoes in their jackets, served with green onion.

Solim fat in a rural

country style, follow the manual salting bacon:

  1. Take a pan and pour it on the bottom of a large sea salt.
  2. Fat cut long wide (about 15 cm) strips, rub them with salt and lay down the skins.
  3. product Sprinkle a thick layer of salt, mixed with a teaspoon of cumin and pepper.
  4. If desired, add the bay leaf broken and finely chopped garlic.
  5. Marinate bacon warm for five days, then move for permanent storage in the freezer.

How to choose the right product for pickling?

When choosing fats in the store or on the market, pay attention to the following points:

  1. ideal for pickling is a small piece (about 2.5 cm) of the side or dorsal part of the carcass.
  2. is better not to buy the fat taken from the ventral portion of the carcass of a pig.Do not buy and bacon.In the area of ​​the belly passes sinewy film, and the fat will be very tough.
  3. Beware product grayish or yellow, this bacon was certainly part of the old, the sick animal.Tasty and fresh pig lard has a nice light pink color, and its layer does not stick to hands.
  4. When buying fat, smell it.If you are trying to sell bacon boar, you will immediately feel the peculiar, sharp and very unpleasant smell.
  5. should be considered and skins.It should be fine, pleasant pinkish or yellowish hue.On the certified products is certainly worth a stigma.

Tips for salting bacon

sure to keep in mind some people's tricks, which are transmitted from generation to generation:

  1. Choose for salting the fresh and soft fat with a neat hide.
  2. Before salting sure to thoroughly wash the product and Opal sandpaper if necessary.To
  3. bacon was soft and juicy after salting, it is necessary to pre-soak in boiling water or brine at room temperature for half a day.
  4. Salo quickly absorbs odors.If you're buying you put it in a bag with the fish, get rid of fishy smell explicit you can, for a few hours soaking bacon in boiling water with a cut clove of garlic.Pre-wrap it in a thin cloth (muslin fit).
  5. for salting bacon, use a large sea or table salt, it can not only prosolit product, but also to deduce from it the excess water, and save all the useful properties of the product.
  6. Do not be afraid to overdo fat, it's impossible!The product absorbs so much of spices and salt as he needs.If you find that a little salt, remove the fat and re posalite.
  7. Do not store fat in the light, so the pieces quickly turn yellow.
  8. salted fat should only be in the refrigerator and is best under pressure.

How to speed up the process of salting

If you like homemade bacon, pickles and lengthy process, but the patience to wait for weeks is not enough, use the following guidelines.

speed cooking bacon home depends primarily on the thickness of the pieces of bacon, and not on the amount of salt.To feast on bacon one day, just cut the product into small squares, slices of 5x5 cm and use any vending recipe salting.
Another useful advice from experienced housewives: solite product per day at room temperature.This "daily" fat "grab" more quickly.

Salo very useful product and are indispensable for people who love pork.Bacon can be fried, adding to scrambled eggs, salads, use it as stuffing for meat, minced meat, cook various dishes.

The useful fat

Fat in moderation is very helpful, because it has a high calorific value, and therefore is able to envelop the wall stomach and improve the digestive tract.At the use of lard during gulyanok noisy feasts, and the wall of the stomach will be protected from the negative effects of alcohol.

Salo can improve immunity.Eat it with the garlic in the winter, and your body will tell you "thank you"!It is useful to make of bacon and garlic on bread mud hut, which kills bacteria and germs colds.This product displays cholesterol and heavy metals from our body.
useful properties has just home from a healthy animal fat, so choose carefully and follow all its salting technology carefully.Salting bacon mainly carry sea salt, so the product better soaked and will not taste bitter.
How fat pickle in brine, describes in detail the step by step video master class: