Salo is an excellent natural product, which, when properly prepared, is very satisfying and tasty. Recipes for pickling brine in a brine cold way are waiting for you below.
The recipe for salting in brine in a cold way
Ingredients:
- purified water - 5 glasses;
- pepper black peas;
- pork lard - 2 kg;
- common salt - 1 glass;
- bay leaves - 4-5 pcs .;
- garlic - 8 denticles.
Preparation
We begin by preparing a brine for pickling lard. We salt water, let it boil, and then cool. Lard cut into small pieces. We rub them with chopped garlic. Fold the lard in a jar. It is not necessary to tamp down it, so that it does not "suffocate". Between the layers of fat we place laurel leaves and peas of black pepper. Fill the cans with a cold brine. Banks are not corking. And just cover with a lid and at room temperature we keep the day 3, and then we remove the jar of lard in the cold and leave a minimum for a week or more. Ready lard is extracted, dried and flavored with spices. We wrap it with paper and send it to the freezer for storage. Ready lard will be the next day.
Lard salting in brine in a jar
Ingredients:
- garlic - 5 denticles;
- salt, cooked - 180 g;
- lard fresh - 1 kg;
- drinking water - 1 liter;
- spice.
Preparation
For salting, tight, taut and uniform fat is needed. The color of the quality product is white. Water poured into a saucepan, pour in salt. Must leave a saturated solution. Cool it down. Garlic is cleaned and crushed with a press. The resulting gruel is mixed with your favorite spices. The resulting mixture rubbed the fat and placed in a bowl. Excellent fit glass jar. We add there a laurel leaf, several grains of sweet-scented pepper. All this is filled with cold brine so that all the pieces are covered. For two days, leave it at room temperature, and two more to clean in the cold. After that, you can try the fat - if it has salted out evenly, all the veins are dark pink on the cut, it can be extracted from the brine, dried with paper towels and wrapped in paper or foil. In this form, the product can be stored in the cold for up to 3 weeks. If you need to keep it longer, it's best to put it in the freezer.
Delicious salted salted salad recipe
Ingredients:
- lard fresh pork - 1 kg;
- laurel leaf - 5 pcs .;
- garlic - 8 denticles;
- boiled chilled water - 1 liter;
- black pepper peas - 6 pcs .;
- salt - 140 g;
- pepper peas fragrant - 5 pcs.
Preparation
We add salt water, stir it and let it boil. Then remove it from the heat and cool it. Now we are engaged in bacon - cut into pieces and put into a jar. We clean cloves of garlic, rinse with water and cut with flat slices. Laurel leaves break into pieces. On the lard we put garlic, and if desired, in the pieces you can make deep incisions and insert the garlic and bay leaf there. Fill the bacon with brine, pour on the peas. Leave it so for 2 days. Then we hide it in the cold of the day by 3. Then we remove the fat, we dip it with paper napkins and rub it with your favorite spices. We wrap the fat with foil and store it in a freezer.
Lard salting in brine with garlic
Ingredients:
- pork fresh fat - 2 kg;
- sea salt - 100 g;
- pepper black peas - 8-10 pcs .;
- garlic - 8-10 denticles;
- purified water - 1.7 liters.
Preparation
Stir the salt in water, let it boil, and then let the brine cool and pour it into the jar. Put the crushed garlic and salt. Stir thoroughly. Lard me and cleanse the dirt. We immerse it in a jar, put the pepper, the garlic cut into plates and cover with a lid. We remove the jar in the cold and hold it for about a week. And then we dry it, put it in the freezer and after a day we regale ourselves with ready fat.