Salo is a very tasty and healthy product. It is eaten in any form: raw, fried, boiled, ghee, smoked or salted. In addition, they can be reserved for future use. How to store smoked bacon? There are many recommendations.
Pick your recipe
You will need
- - one kilogram of fat;
- - 30% salt solution;
- - 50 grams of gelatin;
- - red ground pepper;
- - 130 grams of salt.
Instruction manual
1
To prepare a 30% salt solution, combine 50 grams of gelatin and red ground pepper with one liter of water, mix thoroughly.
2
To prepare the brine, combine one teaspoon of granulated sugar, 130 grams of salt, 0.3 teaspoon of food saltpeter with one liter of water.
3
Take the bacon with the skin (the thickness of the skin should be at least 1.5 centimeters), strip it, then dip in the brine and hold the bacon in it for several hours.
4
Then remove the lard from the brine and place it in a glass or enamel pan with the skin down.
5
Pour the lard with cold brine, which you prepared in advance from water, salt, granulated sugar and nitrate.
6
Soak fat in a cold brine for at least eight days in a cool place, the temperature of which should not be less than +4 degrees C.
7
After eight days of aging, remove the lard and pour it over with boiling water.
8
Make a solution for this, combine and thoroughly mix water, gelatin and red pepper (to taste) and immerse lard in this hot (65 degrees C) solution.
9
Hold the bacon for at least half an hour in a solution of gelatin, water and red pepper, and then remove and dry, so that the glass is excess moisture.
10
Prepared by cold smoking (20-25 ° C) smoke during the day.
eleven
Put smoked bacon into pouches and hang it or put in a wooden box with sawdust.
12
Keep smoked lard, regardless of the method of smoking, always in a dry, cool and well-ventilated room at a temperature of +3 to +8 degrees.
note
It is not recommended to store smoked lard in rooms with high humidity, otherwise smoked lard deteriorates quickly.
Useful advice
Smoked lard can also be stored, as well as salty, this will not lose its taste.