Popular salting methods sala
The recipe for salting salted in brine, in a bank, in Ukrainian – these are the most popular methods for harvesting lard for future use. Cut thin, like transparent ice lard, spread on a plate, and in a flash nothing will remain of him! Because it’s natural and healthy. To make it delicious, use proven recipes.
Salted salted recipe in brine
This is the most delicious snack in the world. To make salting good, choose a piece homogeneous, not sinewy. Connoisseurs teach use a knife to check the quality. He must go into fat softly, without sense and special efforts. Traditionally, the salting recipe is brine involves small pieces. Otherwise, it’s difficult to get it, yes and the neat slices taste better.
To salt the lard in the brine, you will need:
- Fat (uniform) – calculation for 2 kg.
- Water – about 2l.
- Salt (use coarse grinding) – 300g.
- Spices: ground coriander, caraway seeds, red pepper, basil, paprika, lavrushka, allspice, black peppers.
- Garlic – 10-12 cloves.
You can use ready-made sets of spices specifically for salting.
You can make lard in brine like this:
Place pieces of bacon for an hour or two in water. Cook the jars. Sprinkle the pieces with chopped spices, chopped garlic.
Boil water, add salt and cool.
Pour all the fat in the banks.
Put in the cold. After three days, get the finished product. Dry with a napkin, rub with a mixture of peppers, garlic, wrap in foil and send to the freezer.
Ukrainian salting recipe
In general, the Ukrainian pickling recipe causes a lot of controversy. Too many options for using spices. It only talks about that the recipe is popular and loved not only in Ukraine.
Choose fat from the back or sides of the pig. There structure soft and oily. To cut or not to cut the skin? Better not needed. Just clean it. Use spices and garlic the same as in the previous recipe.
Chop the pieces. Focus on a size of approximately 15 by 7 (thickness). Make recesses where you insert thin slices garlic. Rub with a mixture of peppers, salt. Bay leaf is better grind. So spice is more likely to give up its essential oils.
Cover the pieces with a plastic bag and leave to pickle when normal room temperature. Send the finished one in a couple of days product in the refrigerator. Podcherevina salty longer in time – keep the pieces for at least 4 days. Before use peel fat and salt.
Tasty ideas
If you have a “family” traditional salting recipe, We invite you to participate in our recipe contest. we Glad to post tasty ideas to our readers. Look how make homemade canned meat or homemade stew. Delicious!
