Odessa craftsman answers the topical question of how to properly salt lard

How salt Odessa? To appetizing pieces of such an ordinary dish and beckon every guest. To have an irrepressible desire not only to appropriate a plate with a treat, but also be sure to clarify the recipe from the owners. And then make that fat at home. We willingly share the secret of salting this incredibly delicate fat with our subscribers. True "Odessa Tsimes" - lard, which is better than any sweets.



The ideal option for such salting will be natural homemade lard. His. optimum thickness It should be about three fingers. Of course, you can take a thinner fat, but its taste can be doubted. And make sure that the fat is as fresh as possible.

Before you start the process of salting lard, you need to clarify one important point. Salo doesn't need to be washed. Moreover, it does not need to be washed and then wait for drying or dipping with paper towels. The only thing worth doing is cleaning the skin thoroughly with a knife.



The available method of Salo should be cut into not too thick pieces. You can control their size on your own. Cookers are advised to make parts of lard, with which it would be as possible comfortably in the future. So that you can quickly get a piece of lard from the refrigerator or freezer, cut and serve to the table. And not try to break off a huge block of fat from the bowels of your own refrigeration unit.

It is believed that the best fat-cutNot across. This is done so that in the future the owner of the house it was much easier to cut fat into smaller pieces. This type of cutting definitely contributes to this. So, if you have already cut a piece of lard into portioned pieces, you can start the salting process.



Solim salo Ingredients

• fat
• salt
• pepper
• bay-leaf

Preparation

1. We did not specifically specify the grammar of spices, since for salting fat they can not be spared. Just mix salt, black pepper and ground bay leaf in one container. It can be crushed both in a coffee grinder and with hands. But it is desirable that the particles of the leaves were quite small.
2. Pump the fat in the spices on your conscience. Make sure that this process is uniform and each side of the lard gets enough spices. Then prepare a rectangular container, which would be ideal. fit all the pieces fat. A mound of spices at the bottom of the container, place lard on them, and then sprinkle lard again from above with the remains of spices. And don't worry about being too salty. This is only the first stage of salting, which should last three days.

After 3 days, you need to remove the container with lard from the refrigerator and ask how the future dish feels. Now you need to get lard from the container and wash it well under running water. Further, fat can be processed in different ways. Some people prefer low-salt options. Then he can safely eat. fat-washed After 3 days of exposure. If not, then add to the washed fat spices for kebabs and dry garlic. Then the fat can be put in the freezer again. Let him wait for his dear guests.



How to properly salt lard in Odessa This recipe will make the skin on pieces of lard extremely soft and appetizing. Careful owners can do it themselves. monitor And make saltier meals, or vice versa. How often do you eat lard? Do you know how to properly salt lard? Do you have a signature recipe? Share your personal experience with our subscribers.