The most common methods of conservation, contributing to a longer storage of meat products, are salting and smoking. Salting or salting is a process of treating with edible salt that impedes the development of mold or bacteria. When smoking, the bactericidal properties of not only table salt, but also smoke are used. The products obtained in one way or another differ in taste and have their own shelf life. Smoking is a more time-consuming process than salting. Lard in brine, in Ukrainian or onion peel - these are known and popular methods of canning, but each of them has many options and features.
You should pay attention to several important points to get high-quality salting. Lard in brine in a cold or hot way, as well as in a dry way, will turn out to be tasty if the raw materials are selected correctly. You should not take yellowing or gray fat for salting, as this indicates the staleness and freshness of the product, most likely it is already spoiled (in it oxidation processes, possibly rotting) have begun. Keep in mind the good tips. When cooking, it is better to put more salt. Since fat does not absorb excess salt, it is impossible to salt it. Before salting, to soften the fat, leave it to soak in cold water overnight.
Dry salting.
Salo in Ukrainian is a traditional dish (similar recipes are found in Hungarian, Belarusian, Russian cuisine). To do this, you will need:
- 1 kg of fat.
- Coarse salt.
- 1 head of garlic.
- 10 pieces. bay leaves.
- Ground pepper, red and black.
Pure paper is put on the table; the whole process of salting takes place on it. Scrape off the top layer from the fat with a knife. Wash it in boiled, but not quite cooled (warm) water. Dry with a towel. Cut the fat into small pieces (about 2 centimeters thick) along with the skin. Lubricate pieces of bacon (including the skin) with salt on all sides, rub it as best as possible so that the bacon is salted evenly. Most suitable for salting is coarse salt. Peel the head of garlic and cut into thin slices. With a knife, holes are made in the fat and inserted into each strip of chopped garlic. Rub fat well with two types of pepper: black and red. Ten laurel leaves are crumbled in small palms in their palms; they also rub each piece. Do not spare them and are not afraid to go too far. Wrap the fat in paper, as densely as possible, preferably in two layers. They put a bundle on some flat dish. Leave the lard to salt for a day at a temperature of no higher than + 25 ° C. Then they put it in the freezer for 2 hours, so that it freezes. Before serving, remove excess spices and scrape off the salt.
Cold salting.
Lard in brine according to this recipe is very tasty. The ingredients for this method are the same as described in the previous recipe, only water is added in such an amount that all fat is covered. In addition, to check the concentration of saline, you will need one chicken egg, pre-cooked hard-boiled. The water is boiled and the edible salt is dissolved in it to such a concentration until an egg emerges in this hot solution, then it is removed from the solution and the brine is allowed to cool. The fat is cleaned with a knife and washed in the same way as in the previous recipe. Make cuts in it every 2 cm (they should not reach the skin by 1 cm). They put all the lard in the prepared brine, cover with a plate so that it does not come up for two days. They are removed from the brine, wiped dry, stuffed with garlic, rubbed with crushed bay leaves. Store in the freezer.
Hot pickling.
Lard in onion peel is salted quickly and uncomplicated. The taste is unusual. Unlike the previous methods, you should choose lard with layers of meat, it is important that the lard and meat alternate evenly and have the same thickness. If there is more meat, then the product will turn out to be salted. Required:
- 1.5 kg of fat.
- 1 cup faceted edible salt (stone).
- 1 liter of water.
- 2 cups (tightly filled) onion husks.
- 1 head of garlic.
- Ground hot red pepper.
- Ground black pepper.
Salo is cut into bars, the size of which in thickness and width should not exceed centimeters 5. Onion peel is washed with running water and squeezed. Then begins salting. Lard is cooked in onion husk brine, so a saucepan of such a diameter is needed that the whole product fits in one layer. Water is poured into the stewpan, washed washed onion husks are placed and salt is poured out. Put on fire, let it boil and boil for about 3 minutes. Then put all the lard in the boiling brine and cover it with husk. They let it boil, boil for about 10 minutes. After that they remove it from the heat and leave it to stand at room temperature for 8-10 hours. They take out the fat, peel the onion peel from it, and pat it dry with a towel. Garlic, crushed by a press, and all pepper are mixed in a bowl. Rub each slice of fat with a mixture of pepper and garlic. Store in the freezer.