Once slandered fat (they say, harmful and cholesterol) restored to rights. Moreover, doctors brought to the people's knowledge that fat is even useful if you do not eat only it. However, people inspired by the information quickly became disappointed: the product sold in stores and in the markets is often tasteless or at least boring and uninteresting. The solution is simple: prepare the delicacy yourself. The easiest and quickest way is to salt the broth in brine: the cooking method takes even less time than pickling cucumbers. In addition, when using it, the final product never turns yellow (as with dry salting), it turns out to be extremely tasty and can be stored for a long time.
Some tips
There are a lot of options on how to salt lard in brine. And it's not difficult to come up with your own, you just need to experiment with your favorite spices. However, inexperienced saliners will certainly come in handy knowledge of certain nuances.
- The main guarantee of success is the right choice of product. It should not be grayish or yellowish, only white or pinkish. The pulp should be dense and uniform, but it is easy to pierce with a match. If you are not mistaken during the purchase, the success of the experiment is guaranteed.
- Do not leave lard in brine after the salting process is completed. The flesh can lose structure and begin to sprawl. It is better to remove the product, dry it and wrap it in parchment or cloth. Lard may not be stored in the refrigerator, although it is better to hide it in the cool - at least in the hot months.
- Theoretically, fat in brine (the method of preparation in the subtleties is not important here) is impossible to salt. The starting material takes as much salt as required, and not more. But there are different cases: if the product is nevertheless oversaturated, it is dried, wrapped in several layers of gauze or a linen napkin and cleaned in the cold. During the day, excess salt will appear on the surface and can be brushed off with a knife.
Otherwise, salting is a simple process and accessible even to a novice cook. You are afraid not to cope - test yourself on a small piece. An excellent result will give confidence, and in the future you can salt the delicacy in large quantities.
Bacon in brine: classic cooking method
Actually brine is a very strong saline solution. Its use gives the output a very delicate and tasty fat, which is eaten just instantly. About a kilogram of the product is cut into pieces that easily go to the neck of the jar (with a modern lack of space, it is most convenient to salt the lard in three-liter bottles). Chunks fold into dishes without tamping, quite freely, otherwise they may suffocate. Each layer is sprinkled with parsley, black peppercorns and cloves of garlic. Then the brine is made: water is boiled (a little more than a liter), a glass of salt is poured into it, and the container is kept on fire until completely dissolved. The desired strength of the solution is when the potato dipped in it floats up. The cooled brine is filled with lard, the neck is tied with a clean cloth, and the jar is cleaned for three days in a dark and dry, but not cool place.
Fragrant brine
Amazing, fragrant and incredibly tasty fat can be obtained in a "lazy" way. Drain the brine from salted tomatoes (only if vinegar is not included in it!), Dissolve a glass of salt in a liter of liquid and pour the lard laid in a jar. You do not need to add any spices, and after a week spent in the refrigerator, you can enjoy a real delicacy.
Grandma's recipe
There are lovers of boiled fat. And it really is delicious, if cooked properly. You can make smoked bacon in brine. The cooking method is still simple. A kilogram of the product is cut into large chunks, a liter of water is boiled, half a glass of salt is dissolved in it and peas with laurel (by eye) and five crushed garlic cloves are laid. After a couple of minutes of quiet boiling, half a glass of onion husks is poured, and after another two - pieces of bacon are put. You need to cook it for about one and a half to two hours, after which the workpiece is rubbed with pepper with salt and garlic and hidden in the freezer for a day.
Honey brine
In our stocks there is also a very unusual recipe for delicious bacon. Moreover, it can be called high-speed: you can eat the delicacy on the day of preparation. For him, it is better to buy fat with streaks and not too thick, it will be much tastier. A liter and a half of boiling water is boiled. Salt is poured into it, about half a glass, more peas and laurel, as well as spices. Which ones, depends on the cook. Caraway seeds, cardamom, cilantro seeds are especially popular - but here you can give free rein to imagination and add something of your own, sincere. The brine should boil for 3-5 minutes, until the spices transfer their aroma to brine (but also begin to boil, losing their aromaticity). When the marinade is already removed from the fire, three tablespoons of honey are added to it. If you can find it - lime or from herbs. After this, the brine is infused for about five minutes and poured into a container where large slices of the base are stacked. The lid closes, an hour is detected, and a delicious delicacy can be tasted.
Lard with greens
People for whom salting is not a new experience usually use dry seasonings, including herbs. However, people have long noticed that fresh herbs give the product a completely unimaginable taste and aroma. If you want to make sure - follow this instruction.
A mixture of black and red peppers, crushed garlic and chopped dill is made. The latter should be many, you can combine it with parsley, basil and cilantro. It is allowed to dream up: maybe someone likes a mint flavor. Lard is laid out in a container in layers, each layer is interspersed with the prepared mixture. Tuzluk is made strong, a dipped raw egg should float in it. When it boils, laurel and peppercorns are added to the brine, lovers of pungency can stick dried hot pepper, and supporters of spice - pour in paprika. When the composition boils, it cools and is poured into a container with lard. A load is placed on top - with it, salting will go faster and will be more even. And after a week, you can try a treat!