Salo in brine is a favorite snack, which can be cooked at home without much hassle. Its soft, gentle and spicy taste is achieved by using the right marinade and harmoniously selected spices and spices.
How to salt bacon in brine?
Pickling bacon in brine is a simple task and does not require any special skill or long-term culinary experience. Having at hand a competent recipe with the correct proportions of components and relevant recommendations for the implementation of technology, any person can cope with the task.
- To get the result, you need to choose a fresh, high-quality base product without odors. The presence of meat strips is welcome, but is not mandatory.
- Often used spices and spices: bay leaf, peppercorn and garlic can be supplemented at will with other spices.
- The salting in the brine can be made hot and cold, resulting in a softer or dense structure of the ready-made snack.
Lard salting in a brine hot way
Salo in a brine hot way prepares faster than usual, but it turns out soft and fragrant. In a similar manner, it is possible to pick up the product from the neck part of the carcass, which is characterized by an increased density and, in other cases, the salting is not so delicious and harsh. After 2.5 days, the snack will be ready for tasting.
Ingredients:
- fat - 1 kg;
- garlic - 5-7 teeth;
- Onion peel - 1 handful;
- water - 1 l;
- salt - 0.5 cup;
- laurel - 2 pieces;
- pepper fragrant and black - 7 pcs .;
- hot pepper - 0,5-1 pod;
- spice.
Preparation
- Salo is washed, drained and cut into 15 x 5 cm bars.
- Give water to boil, throw salt, all spices, boil for 2 minutes.
- Put slices of bacon in a boiling brine and let stand for 10 minutes.
- Remove fat in hot brine from the fire, cool, cover with a lid and put in the refrigerator for a day.
- Take the pieces of the product, dry it, rub it with a mixture of dried spices and garlic, wrap it with a film and put it in the refrigerator for another day.
Salting salted in brine cold way
Salting the bacon in the brine in a cold way is even easier than hot, but time for ripening the product will take at least a week. Appetizer, decorated in this manner, has a number of advantages: it is stored for a long time, without changing the tasty qualities and not acquiring an unpleasant yellowness, and pleases the tasters with an excellent piquant taste.
Ingredients:
- fat - 2 kg;
- garlic - 7 teeth;
- water - 5 glasses;
- salt - 1 glass;
- laurel - 3-5 pieces;
- pepper black peas - 10-15 pcs.
Preparation
- Salo washed, cut and loosely laid in a container, alternating with laurel, garlic and pepper.
- Boil the water, dissolve in it as much, give the brine cool and fill it with the product.
- After a week of insisting under room conditions, lard in the brine will be ready.
Salo in brine in a can - recipe
It is convenient to salt bacon in a brine in a jar . The main thing is to cut the hunk of the original product into pieces, which will be conveniently laid and removed from the glass container. The vessel should not be left in the sun and tightly covered with a lid: it is better to take for this purpose a small tissue cut, folded four or saucer, placing the stock in a dark place.
Ingredients:
- fat - 2 kg;
- garlic - 5-7 teeth;
- water - 5 glasses;
- salt large - 7 tbsp. spoons;
- laurel - 5 pieces;
- black pepper - 8 pcs .;
- pepper fragrant - 5 pcs.
Preparation
- Salo is stacked in a jar, alternating with slices of garlic, laurushka and pepper.
- Boil water, dissolve salt in it, allow it to cool to 40 degrees and pour into a jar.
- After 2 days of infusion of the product under room conditions, transfer the fat in the brine to the refrigerator for another time
Salo in brine with garlic - recipe
Salting salad in a brine with garlic results in an even more piquant taste and aroma of snacks than as a result of the implementation of previous variations. In this case, garlic is used not only to flavor the marinade. Slices of teeth are stuffed with prepared slices of the original product before they are immersed in brine.
Ingredients:
- lard fresh - 1,5 kg;
- garlic - 1,5 heads;
- water - 1 l;
- salt large - 5 tbsp. spoons;
- laurel - 5 pieces;
- black pepper and fragrant peas - 5-8 pieces;
- coriander - 0,5 tsp.
Preparation
- In prepared slices of fat, they make punctures with a knife, into which garlic is inserted.
- Boil the water, dissolve salt in it, allow it to cool.
- Salo is placed in a suitable container, alternating with spices and chopped with the remaining garlic.
- Pour the product with brine, leave for 2 days in the room, and then move another for the same amount in the refrigerator.
Lard salting in Ukrainian in brine
Salo in brine in Ukrainian is a classic version of your favorite snack. The aging time of the product in the spicy marinade in the refrigerator can vary from three days to three weeks, after which the chunks are dried, rubed at will with ground pepper or dry spices and sent for further storage to the freezer.
Ingredients:
- lard - 1,5 kg;
- garlic - 5-7 teeth;
- water - 1 l;
- salt is large - 2 tbsp. spoons;
- laurel - 3 pieces;
- Ground black pepper - 1 tbsp. a spoon;
- peas of pepper - 6 pcs.
Preparation
- In boiled cold water, dissolve the salt, add pepper, laurel and garlic.
- Lump pieces are dipped in a marinade, pressed with a load, covered with a lid and placed on the shelf of the refrigerator.
Salo in Belarusian in brine
The following recipe for pickling lard in brine is borrowed from Belarusian cuisine. A distinctive feature of this option is the use of cumin, which gives the snack a unique taste and characteristic aroma. Often, a spicy dry mixture for rubbing the slices of the product is also supplemented with ground coriander or cardamom.
Ingredients:
- fat - 1 kg;
- garlic - 5-7 teeth;
- water - 1 l;
- salt is large - about 200 g;
- laurel - 2 pieces;
- ground black pepper and cumin - 1,5-2 st. spoons.
Preparation
- Prepare brine. To do this, dissolve in the water so much salt that raw potatoes or eggs floated to the surface.
- Brine the brine to a boil, lower into it pieces of fat and leave for a day at room conditions.
- Next , the Belarusian salad in the brine is removed from the container, dried and rubbed with a mixture of cumin, pepper, and crushed laurel.
- Top pieces of garlic, wrap the product with a film and put in the fridge for a week.
Salo in the brine "Pyatiminutka"
Salo in brine, the fastest recipe of which you learn later, you can try the same after cooling and cooling on the shelf of the refrigerator or procure it for future use by placing it in a sterile container and capping it with boiled lids. For snacks is suitable as a fresh product with meat layers, and without them.
Ingredients:
- fat - 1 kg;
- garlic - 7-9 teeth;
- water - 1 l;
- salt large - 200 g;
- laurel - 4-5 pieces;
- black pepper peas - 10-15 pcs .;
- fragrant pepper peas - 7-9 pieces.
Preparation
- Boil water, dissolve salt in it, lay bacon, garlic and spices.
- Give the contents boil, cook for 5 minutes.
- After cooling off the snacks, let it cool in the refrigerator.
- For harvesting for future use, the pieces are laid out on sterile cans, poured with boiling brine and rolled. Store in the cold.
Salo in brine with sugar
Salting salad with sugar in brine according to the following recipe will be to taste for fans of contrasting taste combinations. The appetizer turns out to be moderately acute, surprisingly fragrant, with a subtle sweet note. It perfectly harmonizes when served with black bread, granular mustard and fresh vegetables.
Ingredients:
- fat - 0,5 kg;
- garlic - 3-4 teeth;
- water - 1 l;
- salt large - 140 g;
- sugar - 100 g;
- laurel - 3-4 pieces;
- hot pepper, basil dried and marjoram - for ½ tsp;
- paprika and black pepper - 1 tsp each;
- sweet pepper - 5 peas.
Preparation
- The water is heated to a boil, spice and garlic are thrown, removed from the fire.
- Lay slices of bacon, squeeze the cargo and leave for 10 hours.
- Delicious fat in the brine is removed on a paper towel, dried, placed in a refrigerator.
How to store fat after pickling in brine?
Salo, salted in brine, with the right approach, perfectly retains its characteristics for a long time, providing an opportunity to enjoy its excellent taste at any time. After completing all stages of salting snacks, you need to take care of its proper storage.
- Salted, savory slices of fat, if desired, can be rubbed before storing with black or red pepper, paprika or any other multicomponent spicy dry mixture.
- The slices are placed in a bag or wrapped in film (paper) and stored in a freezer.
- With this storage, the product remains fresh for a long time and is perfectly cut before serving.