Salo for the winter, recipes. How to pickle and roll the fat in the brine. The recipe for boiled fat in the jar
Earlier, bacon was considered a food of poor people,helping to survive in hard times. And today - this is a favorite appetizer of many men, especially if it is prepared by the hands of your beloved wife or mother. Preservation of lard in cans for the winter is easy and quick. But when buying raw materials for harvesting it is worth to be attentive: avoid pieces without skin, with an unpleasant odor and irregular structure. Salo for winter is prepared in one of three possible ways: "dry" (simple salted), "wet" (brine pouring) and "boiled."
How to roll up bacon for the winter - dry salting
A simple recipe to close lard for the winter in banks is to salivate it copiously, observing the rules.
Necessary ingredients:
lard pork - 700 g
salt of stone - 100 g
garlic - 1 tbsp.
Cooking method
Fresh lard cut into layers 1-2 cm thick. Garlic peel off the husk and chop it up.
Thoroughly wash the 1 liter jar and wipe it dry.
At the bottom of the container, pour a tablespoon of salt and toss a couple of cloves of garlic. Further lower the fat into the jar with one layer and cover it as well as the bottom.
Fill the container to the top, alternating the layers. If desired, lard can be sprinkled with paprika, black or red pepper.
Close the jar with a tight lid and take it well.shake to ensure that the salt is evenly distributed throughout the layers. The preparation of bacon for the winter under the tinned cover can stand for many years without loss of taste.
The recipe for cooked bacon for the winter in banks
The cooked bacon for the winter is an ancient method of harvesting, tested for years and maximally refined. With this method of processing, traditional fat with an interlayer will become tender and soft.
Necessary ingredients:
lard with meat layer - 1 kg
garlic - 1 head
salt of stone - 1.5 tbsp.
bay leaves - 3 pcs
black pepper powder - 1 tsp.
Cooking method
Salo thoroughly wash and soak with a paper towel. Cut the product into pieces, about 3x3 cm.
Salt, pepper, crushed bay leaf and grated garlic add to a bowl with bacon and mix thoroughly the whole mass.
Spread the mixture into three half-liter or one and a half-liter jar. Fill the container with water "on the hanger".
In a high pot, draw water, put a small towel on the bottom, put a jar on it. The liquid should not reach the tare level. Cover the jar with a lid and put the pan on the fire.
Cook lard for the winter in the pot for 2.5-3 hours on a small fire. In the end, remove the container from the water and roll it up. Completely cooled down can be hidden in a cellar or refrigerator.
How to close lard in cans for the winter in brine, recipe
Salo for the winter can be stored in brine. This method of preservation will preserve the original taste qualities of the product and bypass the unpleasant yellowness, characteristic dry salting.
Necessary ingredients:
lard fat - 1 kg
garlic - 5-6 heads
black pepper - 0,5 tsp
salt - 5 tbsp.
Cooking method:
Prepare the necessary products. Put a pot of brine water on the fire. In boiling water, pour in the salt and cook for 5-7 minutes.
Salo cut into small slices to make it convenient to ram them into a jar.
Each piece roll in grated garlic and put in a jar, pouring black pepper.
Fill the container with brine and tightly cover with a tight lid.
After 7-10 days, the preparation of bacon in brine for the winter will be ready. You can eat right away, or you can hide it deeper into the refrigerator until better times.
Lard is incredibly useful in moderation. It strengthens the immune system, removes harmful and heavy substances. Remember how to roll fat for the winter, so you do not have to overpay for pleasure in the cold season.
