Salo is one of the favorite snacks throughout.the territory of the former Soviet Union. Ideally, it should be with a thin layer of meat and salted at home. No purchased product can not be compared with what is done at home. At the same time there are several ways to salt the fat, in brine, “dry” salting or slightly boiled before. The dishes, which are suitable for this procedure, are glass cylinders, it is most convenient to store the product in them for the first time.
Нежным и вкусным получается сало, сделанное в a brine. For this, in addition to the main product, you need salt, garlic, pepper, bay leaf. Initially brewed tozluk. On a fire in a small saucepan, put the water and put the raw peeled potatoes into it. After boiling occurs, a little salt is added, again brought to a boil. After that, salt is put into the water until the potatoes are on the surface. The vegetable gets and is thrown away, and the brine is boiled for another minute, removed from the heat and cooled. Salo is cut in such a way that it is convenient to lay it out on the banks. To it is added chopped garlic, spices, black or allspice (it is recommended to grind it yourself, and not to use already prepared). All poured cooked brine, put in the fridge. After 2 weeks the dish is ready to eat. Speaking about how to salt the fat in the brine, it should be noted that the finished product is stored for quite a long time. You can put it in a plastic bag and store in the freezer.
Another way to salt some bacon is tofollowing. Fat (it is better to take with a thin meat layer) cut into thin layers (maximum thickness 6 cm). Coarse salt mixed with seasonings. Each piece is rubbed with this mixture. Garlic is cut on the plate, which is stuffed with fat. A little salt is poured into the prepared dishes, pieces of fat are placed on top of the pelt down, a bay leaf, crushed greens are placed, then the remaining pieces are laid on the principle of "pelt to the pelt". Layers are sprinkled with salt, do not be afraid to put it too much, because there is an opinion that this product takes exactly as much as it needs. For 2 days the dish is left at room temperature, then removed in a cold place, where it should be 3 days, after which it is ready for use. In this way, you can salt the fat in Ukrainian, the result will have a rather delicate flavor. The finished product is cut into thin pieces, peppered with onions and is suitable as a snack to any dishes, especially fried or boiled potatoes.
No less an easy way to salt some bacon isuse brine. Pieces of bacon rubbed with garlic and allspice, laid out in clean jars. Next, the pickle is prepared. To do this, a raw chicken egg is placed in a pot of water, and salt is added until it floats. Then the egg is removed, and the water is brought to a boil and left until the salt has dissolved. The finished pickle is cooled, and fat is poured over it. Banks are closed with lids and placed in a cool place for a few days.
Speaking about how to pickle some baconmention about the hot way, as it is the fastest cooking time of the product. Salo is cut into small squares, put into a saucepan and filled with cold water. Next, the product is brought to a boil and cook for about 5 minutes. Salo is removed, sprinkled with salt, spices, chopped garlic, greens, folded in jars, left for 12 hours. After that it is ready to eat. You can put it in the freezer, wrapped in plastic wrap, then the shelf life will increase significantly.
