Salo is a wonderful tasty product. But few people know that there are a lot of ways to salting fat. The "ladies'" ambassador in brine is especially distinguished among them, the fat turns out to be delicate in taste and can be stored for a rather long time.
Pick your recipe
You will need
-
- Fat
- Water
- Salt
- Spices (black and allspice
- Bay leaf
- caraway
- anise
- cardamom
- coriander)
- Garlic
Instruction manual
1
To prepare the brine, we need a saucepan, water, salt, garlic and black pepper.
1.7 cups of water are poured into the pan, then 1 cup of table salt is poured and the brine is boiled for 10 minutes. Then the brine cools to room temperature.
2
While the brine is boiling, the garlic is peeled and divided into cloves. Five cloves will be enough. It is best to crush each clove with a knife.
3
Spices are also best crushed, but not with a knife, but between two teaspoons, after putting peas in a napkin so that the pepper does not scatter around the kitchen.
4
Next, garlic, crushed spices are laid in the cooled salt water, and the ingredients in the brine are mixed.
5
Lard in brine is most conveniently salted in a glass jar. Therefore, pre-sliced pieces of lard are folded into a jar and poured with prepared brine. Salting should take place in a cold place, so the jar should be in the refrigerator for at least a week. But it is better not to close the lid tightly, the fat should "breathe".
6
After the lard has salted, it is taken out, dried, sprinkled with spices to your taste and stored in the freezer for a very long time.
note
So that the fat does not deteriorate, the salt concentration should be at least 12%.
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