Some people do not like lard, they say that itvery high-calorie and bad effect on the figure (especially women). However, I, for example, can not live peacefully, if I do not have at least a small piece of salted fragrant fat with a thin layer of meat in my freezer. After all, how wonderful it is to cut the fat in thin slices in winter, put it on black bread and with a salted cucumber. Just lick your fingers. And what could be better than salting salad at home.
Salting salad at home.
There are a lot of ways to picklelard at home, for example, dry method, Ukrainian recipe, etc. But I want to offer you a recipe, which my mother always used and taught me.
First, very much depends on the choice of freshfat. You need to choose a soft, white, fresh fat with thin layers of meat (this is very important!) And without veins. This fat usually occurs on the edges of a pig's carcass. In this case, the ribs can be used to prepare another dish, but you will get a fat excellent. Why are important layers of meat, because it is the meat that absorbs all the aroma and smell of spices, and takes more salt, while bacon absorbs a certain amount of salt (it can not be over-salted), not to mention spices. Without meat, fat will not be so spicy and pleasant.
Necessary ingredients (salting salad at home):
- bacon (as your heart desires)
- salt large
- Ground pepper and peas
- Spicy spices (collection for fat)
- garlic
- liquid smoke
Salting salad at home does not require any great effort, but it will be necessary to tinker with it. However, the expended forces justify the result.
So, first cut the bacon in small pieces,so that it is convenient to use. I usually make pieces measuring about five centimeters in width, and in length as it will turn out. Next, we clean the garlic, cut it into slices on thin plates, make many cuts on the fat from all sides, and place there pieces of garlic. Then sprinkle salo from all sides with spices (I usually use a mixture specially for fat). After this, mix salt in the separate bowl with ground pepper and this mixture "from the heart" grate the pieces of fat.
When bacon is already prepared for salting inat home, take an enamel saucepan and put several laurel leaves and black pepper on the bottom, then pour liquid smoke about one third of the glass and put one layer of lard there. Now you need to leave the fat for a few hours to soak up the liquid, and after 3-4 hours you need to turn the pieces to the other side so that the fat is soaked on all sides and gets a fragrance. Then overnight fall asleep on the empty space in the pan with salt, so that it covers the pieces from above, and leave it until the morning at room temperature. Then put the pan in the refrigerator for two more days. When the salo is salted, clean the salt, and you can serve to the table. It's insanely delicious. Thanks to the liquid smoke, the fat gets a slightly smoked taste, which adds spice to it. This fat is not much different from cooked in a smokehouse, only the method is faster and does not require special conditions. And do not buy in the store tasteless pieces of old fat. Cook it with your own hands and enjoy.
If the fat is too salty for you, thenleave it in the heat a little dry, and the salt itself will come out, after which it can be cleaned off the surface of fat. Salted so fat is stored up to half a year if stored in the freezer. It is convenient to take him on a trip for a long time and even in the heat with him nothing will happen. You can always please your loved ones with delicious sandwiches with their own prepared fragrant bacon, black bread and salted cucumber. Enjoy your meal!
