Salo is a traditional dish for Slavic peoples. It is not only salted, but also boiled, fried and even smoked. Using this product, you can easily cook another dish or stuff stuffed meat that is not at all fat. It is difficult to imagine borsch without sour cream, green onions, horseradish and fragrant bacon. At the moment, there are many known methods that make it possible to prepare salted lard in a dry way. We will describe some of them.
How to choose the right fat
So that the lard, salted in a dry way in a jar, is tasty, you should choose the right products. Otherwise, the dish will turn out tough and not so fragrant. Fat is best taken in soft pink or white. The pork skin should not be very thick. Ideally, the slice should have small streaks of meat. Buying a product is better on the market, as there is more choice.
Which particular piece to buy is a matter of taste. Someone like thin fat, and someone fat. Or with a small layer of meat. For salting, it is better to buy pieces whose thickness is from 3 to 4 centimeters. In order to prepare tasty salted salted meat in a dry way, you should not use a product that has already turned gray, as well as abdominal fat. You should also discard pieces with yellowness. Of course, this is not always a sign of old bacon. Very oily pieces tend to yellow. But you should refuse to buy such a product.
Bacon is best salted from the sides and from the back. Also, when choosing a product, it should be borne in mind that pieces from young pigs are more tender and soft than from boars.
Traditional salted lard recipe in a jar
The dry method allows you to quickly and costlessly prepare a fragrant and delicate dish. To prepare a snack you will need:
- The bacon is fresh.
- Salt.
- Garlic.
- Special spices for bacon.
Salim fat at home
In a dry way, you can cook an appetizer that will have a unique taste and aroma. First you need to prepare the products. Garlic must be peeled and passed through a press. If there is no garlic press, then you can grate it on a fine grater so that it turns into gruel. To the resulting mass should be added spices and garlic. All should be mixed until smooth.
Lard must be cut into neat little sticks. Each piece of bacon should be grated with garlic mixture and set aside. The jar in which salting will occur should be washed and dried thoroughly so that there is no moisture left in it. At the bottom of the container you need to pour a layer of salt, and on top of it lay pieces of bacon so that there are no large gaps between them. It is very important. Top the product with salt again. A jar filled with bacon must be tightly closed, and then placed in a cold place. Best in the fridge. Five days later, the lard (salty) will be ready. If the pieces are large, then it may take longer.
In the process of preparing salt, you can not regret it. The bacon will take exactly as much as he needs. Before freezing or before eating, fat should be cleared of salt.
Second way
Garlic is also present in this recipe. It should be borne in mind that lard, salted in a dry way, with this component is not stored for as long as bacon just with spices. To prepare a delicious snack you will need:
- The bacon is fresh, cut into cubes.
- Salted greens are a mixture of finely chopped greens and salt.
- Garlic.
- Any spices.
- Salt.
Product Preparation
So, salt the lard with garlic in a dry way. First you need to peel the garlic, and then cut it into thin plates. In prepared pieces of fat, cuts should be made. They should be stuffed with chopped garlic. Now you need to prepare the mixture for rubbing. To do this, combine salt, herbs and spices. The finished composition must be rubbed all the pieces of bacon.
What to salt
Now put a layer of salt at the bottom of the container, and then a layer of prepared fat. Between the pieces of bacon can be placed on a plate of garlic. This will make the appetizer more flavorful. When the jar is completely full, pour a few large spoons of salt on top and close tightly. After this, the container should be shaken well several times. So the salt is more evenly distributed throughout the fat.
A jar of fat should be put in a dark and cool place. It is best to place the container in the refrigerator. Five days later, the product will be ready for use. If you want to get a well-salted bacon, it is best to keep it in the refrigerator for several weeks, and then transfer it to the freezer. So, easy, salt the lard with garlic in a dry way. The result is a fragrant bacon with an original and pleasant flavor of greens.
In the pan
So, how else can you cook salted lard in a dry way? The recipe for such a salted pork fat is quite simple and suitable in cases where there is not a glass jar of the right volume at hand. To prepare an original and tasty snack you will need:
- The bacon is fresh.
- A few heads of garlic.
- Peppercorns, preferably black.
- Coarse salt.
Component Preparation
In this case, salt the lard at home in a dry way without the use of any special spices.
First, prepare all the products. If necessary, clean the fat and cut it into pieces measuring 5 by 5 centimeters. The bacon should be dry, so do not wash it in water. Garlic must be peeled and then passed through a press. If there is no such tool, then you can grate it on a fine grater.
Black pepper is better to grind. This can be done with a mill or in a mortar. Now you need to prepare a special mixture. To do this, in a separate dry container you need to combine salt, chopped garlic and, of course, pepper. Pieces of bacon must be rubbed with a prepared compound on all sides. The mixture should be evenly distributed throughout the fat.
Put in a container
Dry salt can be salted not only in glass jars, but also in pots. To do this, it is better to use enameled or ceramic containers. At the bottom of the pan, lay a layer of salt, and then a thin layer of the mixture prepared for rubbing. After that, pieces of bacon can be put into the container. In this case, each row of fat should be smeared with a mixture of garlic, pepper and salt. This will allow the product to salt out faster. On top of the fat, put another layer of salt.
The filled container should be tightly closed and then refrigerated. After 10 days, the snack will be ready. Before serving, the bacon should be cleaned of excess salt and spices, and then cut into neat and thin slices.
Fat in Parchment
So that the salting process takes little time, you can put the bacon in a parchment rather than in a container. To prepare you will need:
- Fresh lard.
- 300 grams of salt, desired coarse grinding.
- 50 milliliters of pure water.
Cooking steps
First you need to prepare the products. It is better to cut the fat into medium-sized pieces, about 25 by 25 centimeters. After that, you can prepare a mixture for rubbing. In a separate container, mix salt and water. The result should be a thick slurry. The finished composition should rub every piece of bacon. The mixture must be evenly distributed over the surface of the product.
A sheet of parchment should be sprinkled with a layer of ordinary salt, a few centimeters thick. Prepared pieces of bacon should be laid out on paper, preferably with the skin down. Each row of bacon must also be sprinkled with salt. So the product will be more delicious, and it will cook much faster.
Carefully laid pieces of fat should be covered and then wrapped several times with parchment or wrapping paper. Store bacon in a dark and cool place. Best in the refrigerator on the lower shelves. The finished snack will be in about 2 or 3 weeks. It is worth noting that this fat is stored for more than one month.
Finally
Now you know how to salt lard in a dry way, not only in glass jars, but also in enameled or ceramic pots. The process of preparing such a dish is simple and time-consuming in itself. The most important thing is to choose the right spices and lard. If necessary, you can purchase a special seasoning in the store, or you can cook it yourself. It should also be borne in mind that lard cooked with garlic is stored significantly less than bacon with various seasonings and salt.