Salo is one of the favorite snacks throughout the former Soviet Union. Ideally, it should be with a thin layer of meat and salted at home. No product purchased can be compared to a home made product. In this case, there are several ways how to grease the fat, in brine, “dry” salting or slightly boiled before. The dishes that are suitable for this procedure are glass containers, it is most convenient to store the product in them for the first time.
Delicate and tasty turns out broth made in brine. For this, in addition to the main product, you will need salt, garlic, pepper, bay leaf. The brine is cooked first. On fire in a small saucepan put water and raw peeled potatoes placed in it. After boiling occurs, a little salt is added, again brought to a boil. After that, salt is placed in the water until the potatoes are on the surface. The vegetable is taken out and thrown away, and the brine boils for another minute, is removed from the heat and cools down. Salo is cut in such a way that it is convenient to put it in banks. Shredded garlic, spices, black or allspice are added to it (it is recommended to grind it yourself, and not to use it already ready). Everything is poured with cooked brine, put in the refrigerator. After 2 weeks, the dish is ready to eat. Speaking about how to salt lard in brine, it should be noted that the finished product is stored for a rather long time. You can put it in a plastic bag and store in a freezer.
Another way to grease fat is as follows. Lard (it is better to take with a thin meat layer) cut into non-thick layers (maximum thickness 6 cm). Coarse salt is mixed with seasonings. Each piece is rubbed with this mixture. Garlic is cut into plates with which lard is stuffed. A little salt is poured into the prepared dishes, slices of lard are placed on top with the skin down, bay leaves, chopped greens are placed, then the remaining pieces are laid on the principle of “skin to skin”. The layers are sprinkled with salt, do not be afraid to put too much of it, as 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 to a cold place where it should be 3 days, after which it is ready to eat. In this way, you can salt the lard in Ukrainian, the result will have a rather delicate taste. The finished product is cut into thin slices, sprinkled with onions and is suitable as an appetizer for any dishes, especially fried or boiled potatoes.
An equally simple way to grease fat is to use brine. Pieces of fat are rubbed with garlic and allspice, laid out in clean jars. Next, prepare the brine. To do this, a raw chicken egg is dropped into a pan with water, and salt is added until it pops up. Then the egg is removed, and the water is brought to a boil and left until the salt has dissolved. Ready brine cools, and lard is poured with it. Banks are closed with lids and put in a cool place for several days.
Speaking about how to grease fat, one can not help but mention the hot method, as it is the fastest cooking time for the product. Salo is cut into small squares, put in a pan and filled with cold water. Next, the product is brought to a boil and cooked for about 5 minutes. The fat is removed, sprinkled with salt, spices, chopped garlic, herbs, folded into jars, left for 12 hours. After that, it is ready for use. You can put it in the freezer, wrapped in cling film, then the shelf life will increase significantly.