How to salt salted with a layer
How to salt lard with a layer – the recipe is delicious and in demand. It has a Slavic soul. “Crispy pink salmon with generously lard, salted cucumber “- from such a hearty snack It’s impossible to refuse. Yes and no need. There are so many in fat good!
How to salt salted with a layer
Salting of lard, especially with meat layers has long been revered, as a matter of special importance. Recipes – How to Salt Lard with interlayer, quite a lot. We share a method that takes only a quarter of an hour, and stored – as much as you like.
To cook delicious lard with a layer, you will need:
- Fresh lard – calculation for 1 kg. Choose layers so that they the thickness was no more than 6-7 cm.
If you buy such a product on the market, ask how the skin was processed. Connoisseurs say scalding is hot ferry is not the best option. The skin will then be tough. AT From time immemorial villages used for this ordinary burner. Therefore, the skin during softening remains soft and tender.
- Garlic is about 1 head.
- Salt – necessarily large – about 100g.
Although this product is impossible to oversalt! Structure such that it incorporates exactly as many need to.
- Seasonings: a bag with ready-made spices is convenient to buy, but you can to assemble the mix yourself, if you take thyme, caraway seeds, a mixture of red, crushed allspice and black peppers, Lavrushka.
Salt tasty, aromatic fat with a layer can be as follows:
A mixture for salting is best done in advance. Shuffle ground spices with salt. Garlic is better cut into thin stick them with a knife and stick them evenly into the layers sala.
Keep in mind that pickling with garlic does not imply long storage. If you want to salt for the future, don’t shove garlic, pour over or add before serving snacks.
Rub each piece thoroughly. Prepare a convenient container for salting. Be sure to sprinkle salt with spices at the bottom. Pieces spread with the skin down, and the top layer, on the contrary – with the skin up. Sprinkle a future snack with salt, spices and cover x / towel or napkin.
The first two days, let the lard salted at room temperature, and then let it reach the norm in the refrigerator. Usually in three days the product is ready to eat.
Tasty ideas
In villages, especially in Ukraine, lard was salted in oak or kegs of nuts. The aroma from such an appetizer cannot be replaced. no spices. If possible, buy a small jug or barrel. Salt “pig product” can be in many ways. Read the recipe for salting salted in brine. Perhaps it You will like the method more.
Watch the video, you will like “I suffer without fat”))) a little below!
