Salting fat in a hot way and how to implement it

Ours today. bacon Quite simple and undemanding. The only requirement is that the lard itself must be fresh. Other requirements can be played with.



Salo is a product with a high calorie content and a large amount of fat. But it also has such useful properties as strengthening immunity, improving metabolism and even stabilizing cholesterol levels in the body.

Salt Salt Recipe Ingredients
  • fat
  • 1 liter of water
  • 2 bay leaves
  • 16 peas of sweet pepper
  • 1 tsp black pepper
  • 8 tooth. Garlic
  • 8 tbsp salt


Preparation
  1. Salom can be taken both with a meat streak and without. The main thing, as we said above, is its freshness.


  2. Pour the fat with clean water so that it completely covers its entire surface. Now use this water when cooking. We use the number of ingredients per 1 liter of water.


  3. Boil water and throw all the ingredients in it except lard and garlic. Hold this for 5 minutes, cover the pan with a lid and turn off the fire.
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  4. At the bottom of the other pan lay, alternating, layers of lard and grated garlic.


  5. Pour the lard with brine and cover the lid with oppression. Let him salt like that for three days.


  6. Take out the salted lard, get wet with a napkin to dry and send it to the freezer for 3 hours. Then take out the lard and distribute it in packages, now the pieces will not stick together. Keep the lard in the same freezer.




To make the taste more spicy, before freezing, you can rub the lard with a mixture of peppers and dry garlic. And for color, some add pure onion husks to the brine.



Fresh lard has about 800 kcal per 100 g of product, which makes it a very high-calorie food. However, 30-40 grams per day will not affect your figure. And another tip: lard absorbs foreign smells well, so keep the freezer clean, and lard in a strong cellophane bag or in a container. Bon appetit!

https://www.youtube.com/watch?v=iXcywkodBdo

For a better understanding of the whole process, we have prepared a video for you.