As fat pickle 3 ideal method

How to choose a fat

To choose the right fat, is better to go to the market or farm shop. First of all, note the color: it should be white or pink, but not necessarily uniform. The skin fat should be thin, smooth, without bristles and with the stamp desirable veterinarian.

Smell the bacon. Fresh product Smell thin sweet-milk. The presence of a specific flavor suggests that fat is got from a boar. No smell of spices is not clear, so it is better to abandon the purchase.

Pierce the bacon with a knife, a fork or a match. If it is pierced easily or with little resistance, the product is worthy of your approval.

After purchasing the fat should be rinsed with running water and towel dry well to start cooking process.

What bacon salt

With salt, garlic, bay leaf, caraway seeds, fennel seeds and even onion skins and sugar.

When pickling is not afraid to go too far with salt. The main plus fat in that it absorbs as much salt as he needs.

How to pickle bacon

At home, you can add salt bacon in three main ways:

1. Just to rub saltAnd - in the classic version - garlic and pepper, which will give the dish a spicy flavor and aroma. Cook dry process quick and easy. He is suitable for those who do not like a lot of time in the kitchen. But we should remember that fat is stored can be no more than a month.
2. Placed in brine. This is a laborious process: first boiled brine, then soak it in lard, and then stuffed with spices. But the work paid off in full: The product gives a very gentle and can be stored for about a year.
3. Cook. This method reduces the risk of infestation. Such fat stored up to six months. And if you cook it with onion skins, then taste it will remind smoked.

By the way, no matter what method you choose, keep ready the fat will have in the freezer.

1. Lard with garlic

Ingredients

• 1 kg of fat;
• 200 g of the salt;
• 20 g of black pepper;
• ½ head of garlic.

preparation

Cut the bacon into cubes 4-5 cm in width.

Make each bar cross-sections. Depth - slightly more than the middle piece.

In deep tank pour all the salt. Lay back fat and a good rub with salt on all sides.

Sprinkle pepper on top. possible to use a mixture of red and black, if desired.

Clean garlic and cut into slices of 1-2 mm thickness and put them into the slots on the pieces of bacon.

Put the lard in a container and store in the refrigerator for 3-4 days.

Salo is ready. It tastes best with black bread.

For storage or wash clean off excess salt, wrap in fat tissue, put into a package, and then in the freezer.

2. Fat in the brine

Ingredients

• 2 kg of lard;
• 5 cups of water;
• 200 g of the salt;
• 1 head garlic;
• 4 bay leaves;
• pepper and other spices - to taste.

preparation

Salo, rinse, pat dry and cut into small pieces, so that they are easily held in the neck of the jar. The optimal slice thickness - 5 cm.

Prepare the brine. Pour 5 cups of water into the pot, vsypte salt, put on fire and bring to a boil. Remove from heat and cool.

Garlic cut into medium-sized pieces and rub them fat. Bay leaves, rinse and pat dry.

Put the lard in a jar. Do not try to put the pieces tightly: the fat can become rancid. fat layers shifts the bay leaf and black pepper.

Pour the brine into the jar, so that it is completely covered bacon and cover with lid. Completely not worth closing: fat should breathe. Store at room temperature for 3 days, then close the lid and place the jar in the refrigerator for 3-5 days (if you really afraid of parasites, increase up to 3 weeks).

After that, remove the fat from the banks, pat dry with paper towels and rub spices. You can use red pepper, cumin, paprika. Then wrap the bacon in paper or bag and store it in the freezer. A day later, the fat will be ready.

3. Fat in onion skins

Ingredients

• 1 liter water;
• 2 handful of onion skins;
• 3 laurel leaves;
• 200 g of the salt;
• 2 tablespoons sugar;
• 1 kg of a fat layer;
• 4 pea allspice;
• 3 garlic cloves;
• paprika, pepper mixture - to taste.

preparation

The pot add water, add the washed onion peel, bay leaf, salt, and sugar. The resulting mixture to a boil, put it in the fat and cover plate, so that it has sunk in the liquid.

Again bring the mixture to the boil and simmer after another 20 minutes on low heat. After remove the pan from the heat, cool and store in a cool place for 12 hours.

Remove fat, dry it and rub the mixture of minced garlic, paprika and peppers mixture. Wrap the bacon ready to film or bag and place in the freezer.

Before serving hold fat at room temperature for 5 minutes and cut into thin slices. Best of all is the fat is combined with black bread and mustard.

See also:

• How to cook delicious homemade dumplings →
• How to fry tasty potatoes →
• 8 ways to quickly and tasty pickle herring →