Salo is a national Ukrainian product. They have been talking about its benefits for a long time. But it is important to understand that the product may be useful in raw or salted form. Frying in a pan will do more harm than good.
In the article, we consider the benefits and harms of the product, as well as how to salt lard in brine at home, so that it is tasty, hot and cold.
In addition, we will learn how to choose the right product. It is important to understand which fat you can buy and which is better left on the counter.
Structure
You can talk endlessly about the dangers and benefits of this product. Of course, if you use it in large quantities daily, you should not expect a positive effect on the body. But then again, even nutritionists say that in small amounts, lard is an indispensable storehouse of useful trace elements that play the role of a "defender" of the body. Experts believe that daily consumption of fat in small doses is simply necessary.
There are no carbohydrates in fat, although there is a lot of fat and a minimum of protein. So how is it useful?
- Few people know that the product contains a group of vitamins, which is rarely found in one product - vitamins: A, F, D, B, C, E, PP. When salting, fat does not undergo any heat treatment, from which the preservation of almost the entire vitamin composition follows.
- Fat contains a group of antioxidants that remove toxins from the body.
- Due to the content of phosphorus, zinc, magnesium, potassium, calcium, fat is indispensable for those who live in harsh natural conditions.
- According to experts, fat is ideally selected acids that are necessary for the normal functioning of the human body.
Benefit
Before talking about how to salt the lard in brine, we will determine the benefits that it has.
- As mentioned above - is an excellent antioxidant (only in raw form). In addition to the removal of toxins, lard improves vision and makes the walls of blood vessels more elastic.
- Fatty acids improve brain function, positively affect tissue repair.
- Increases the protective properties of the stomach, due to the fact that it envelops its walls and helps to digest food. Especially this property will be useful during a feast when drinking a lot of alcohol.
Harm
Fat is not recommended for obese people, as it increases cholesterol. Also, the product is harmful to those who suffer from a chronic disease of the pancreas.
How to choose fat
Of course, before salting fat in brine at home, we will learn how to choose it.
The ideal option is your own fat. When you know exactly what the pig was fed and in what conditions and in what state of health it was killed.
In other cases, you need to know the following nuances:
- First of all, the product must be fresh. Thickness of fat should not be more than 2.5 centimeters. This means that the formation is on the side or from the back. If the piece is thicker, then it says that it is cut from the peritoneum or breast. Such a piece will be hard enough.
- In a fresh product, the layer does not stick to the hands, and it has a pale pink color. Any other color of lard indicates that the animal was old or died from an illness.
- By smell, you can determine the boar fat from the pig. The first has a sharp unpleasant aroma. It can not be taken for salting.
- The skin on the fat should be thin and soft. You can check this with a knife. The blade should pierce it easily. The color of the skin should be a gentle pinkish or yellowish color. A certified product is indicated by a mark.
Now before you learn how to salt lard in brine, you know how to choose it correctly.
Folk tricks
Before salting lard in brine, you need to know some of the nuances without which it cannot turn out delicious.
- The first thing to do is rinse the lard under running water. If necessary, burn the skin over the gas burner.
- For salting, it is best to use coarse salt.
- In order for the fat to turn out juicy, it must be pre-processed. To do this, it is soaked for some time in boiled water or brine.
- Remember that lard is a product that quickly absorbs odors. If you already put it in a bag with fish or any other product that has a specific smell, try to get rid of it right away. To do this, soak it in boiled water with chopped garlic.
- The more salt and spices, the better! Do not be afraid to salt the lard, it absorbs salt and spices as much as it needs. Excess can always be cleaned. And if salt is not enough, then the product simply simply goes bad. Therefore, if you feel that salt is not enough, be safe and add more.
- It is best to store fat in a dark place where the sun does not fall, otherwise it will turn yellow.
- It is best to store lard in the refrigerator.
- To make the fat easily and thinly cut, hold it first in the freezer.
- Determine whether salted salted is very simple! The finished product darkens the meat layer. If it remains pinkish, then it is better to leave the lard in the brine for some more time.
Next, we consider a few recipes for how to deliciously pickle lard in brine.
A simple recipe for salting salted brine
To do this, you need the following set of ingredients:
- A pound of fat.
- A few cloves of garlic.
- Any spices to taste.
Ingredients for brine:
- Half a glass of coarse salt. The bigger, the better.
- A liter of boiled water.
- A handful of onion peels.
- One onion head.
- A few cloves of garlic.
- Spice.
Cooking instruction
Step by step, we will look at how to pickle lard in a brine with garlic.
First step. Cooking brine. We chop the unpeeled onion and send it to the stewpan or pan. Next we send salt, spices and onion husks. All components are filled with water and mixed. We put on the fire and bring to a boil.
Second step. Cook fat. When the brine boils, the fire must be reduced, we send the prepared lard to boiling water. Boil it is necessary no more than 10 minutes. After removing the pan from the heat, wait until it cools down and leave for a day.
Third step. Grate bacon with garlic. Peel the garlic and rub it on the smallest grater or crush garlic press. After a day, get the lard, wait until the brine drains, and rub it with garlic and spices.
Pieces are put in a bag and sent for a day in the refrigerator. After that, we transfer it to the freezer.
Remember! In no case should salted lard be put into the freezer without a shell, otherwise the salt will begin to corrode the ice, and this will negatively affect the chamber itself.
After the fat freezes a little, it can be cut.
We looked at how to quickly pickle lard in brine.
Serve with onion or garlic, a slice of brown bread and herbs.
Tuzluk - A common recipe for salting salted brine
The calculation of the ingredients for brine is carried out per pound of fat:
- 8 tablespoons of coarse salt.
- Litere of water.
- One head of garlic. Better to use summer.
- 15 pieces of allspice peas.
- A teaspoon of ground pepper. You can use both black and white.
- A couple of pieces of bay leaf.
Instruction manual
Consider one of the most common recipes for how to deliciously salt lard in brine - brine.
We prepare the fat for salting. To do this, scrape the skin, rinse well under running water. Dry with a paper towel. Cut into any pieces, but it is better that they be as small as possible, so that it can be conveniently laid out.
We begin to prepare the brine.
We put a pot of water on fire. While the water is heating up, put the lard in a jar, in which it will be salted. Do it alternately with garlic.
So, peel the garlic and finely chop it.
Put lard in the first layer, garlic in the second. This must be done alternately almost to the neck, but not end to end, so that there is room for brine.
Part of the garlic is sent to the pan. Ships add salt and spices. Mix all the ingredients, bring to a boil.
After a few minutes, fill the lard with brine and close the jar with a lid.
Sent to a dark place for at least three days. If the layer of meat does not darken, then leave for another time.
After the brine is drained, the excess salt and spices are scraped off and wrapped in food paper and sent to the freezer.
We reviewed one of the recipes for how to salt lard in a pickle in a jar. This process is quite lengthy, but the result is worth it. Below we consider another salting recipe in a jar, but it will take a minimum of time to prepare it.
The recipe for salting salted in brine in the bank "in Transcarpathian"
In the Transcarpathian regions, there are real specialists in salting. As a result, the delicacy is very tasty and fragrant.
Ingredients for brine based on a pound of already salted lard:
- Two glasses of boiled water.
- A few leaves of bay leaf.
- Ground black pepper to taste.
- A tablespoon of granulated sugar.
- One and a half heads of garlic. Best used is young.
- A couple of tablespoons of vinegar.
- 4 pieces of onion heads.
- A tablespoon of coarse salt.
- Two small carrots.
- Cloves at your own discretion.
- A few peas of allspice.
Instruction manual
Not only delicious, but also a quick recipe for how to salt lard in a pickle in a jar.
Peel and finely chop the carrots.
We begin to prepare the broth.
Pour water into the pan, add all the spices, salt and sugar. Pour the carrots. When the brine boils, add vinegar and remove from heat. Cool completely.
Meanwhile, thinly chop the lard and lay in a jar in layers, transferring finely chopped garlic and onion rings.
Fill salo with cold brine and set aside for a couple of hours. After the brine is drained. We wait until the fat drains, and wrap it in baking paper.
Sent to the freezer.
The article examined several recipes for how to salt lard with hot brine and cold.
Enjoy your meal!