There are quite a few recipes for salting salmon, each of which respects its own nuances. At the same time, 3 species can be conditionally distinguished: dry salting, in brine and using cooking. The following salting recipe is especially popular: lard in brine with pepper and spices. The result is unusually soft and mouth-watering, perfect as an appetizer on the festive table or main course.
Initially, you should choose the right lard, because much also depends on this. It should be a pale pink color, while easily cut with a knife. It is better to choose a thinner skin, but the presence of meat veins is a matter of taste for everyone, some like them to be thicker, others prefer to have as few as possible.
After the desired piece is selected, the product is cut into small narrow strips. Since salting is most often salted in a jar (usually they take glass, three-liter), care must be taken so that the pieces can be put in and out without hindrance.
Next, you need to pay attention to the salting recipe itself. Lard in brine can be prepared in various ways. For example, you can do it this way. The prepared fat is put in the dishes, where it will be cooked. Next, the brine itself is prepared. It is believed that this product cannot be salted, it will take as much salt from the liquid as necessary. However, it is optimal to put 5-6 tablespoons of salt per liter of water. Peppers (preferably peas, black or allspice), garlic, crushed under a press, bay leaf, fragrant herbs (you can take dry seeds or fresh herbs) are also placed here. The brine is brought to a boil, after which it is immediately removed and left for a while. The fat is filled with a cooled liquid, after which it is left for three days at room temperature. After this time, the pieces are removed, wiped with a paper towel from excess brine, laid out on plastic wrap. Sprinkle with red pepper or other spices on top to make the taste more piquant. Ready fat is stored in the freezer, and, if necessary, for a fairly long time.
If there is not so much time, then salting salted in a hot way is suitable . For this, slices of bacon are laid out in a pan, half filled with salt and left for a day, preferably under oppression. After that, they are poured with cold water, put on the stove, brought to a boil and boiled for about an hour. Bay leaf, spices, pepper are also placed here. At the end of cooking, the pieces are removed, wrapped in oiled paper, put in the freezer for several hours, after which they are ready for use.
If you take the following salting recipe, the lard in the brine will turn out to be tender and very soft. In 2 liters of water, put a few tablespoons of salt and about a handful of onion husks (for the product to have a pleasant brown tint). The brine is boiled, filtered, lard (about 2 kg) is sent to it, left on the fire for about 15 minutes, then the dishes are removed and left for 8 hours. After this time, the fat is pulled out, rubbed with pepper, chopped garlic, wrapped in paper (it is better to take parchment) and put in the freezer. After a couple of days, the product can be eaten.
If you use any given salting recipe, the fat in the brine is soft and tender, and the cooking time is significantly reduced compared to the dry method. Onion peel is added to the brine to color the product. After salting, it can be smoked a little. Eat lard for food, cut into thin layers, you can also sprinkle it with a little vinegar and add chopped onion rings.