Description
Greetings to all guests and readers,!
I remember the time when my parents and I went to the field, smear the garden. And you had such a time, friends! Of course, the kids wanted to frolic, play, but my brother and I were exemplary and helped parents.
But most of all I liked the snacks. It is a favorite black bread, slices of salt sala, and onions. Oh, and even still adore this caviar.
Here were the previously children all ate, which was given, did not choose. And today what? I want it, but I don't want it or I will not! Salo my kids do not eat, but I still have a travelers with my husband. Probably to remember childhood. Although his childhood was abused, but still I want a piece of salted sala with potatoes in the uniform, and with salty cucumbers.
It is now possible to afford it yourself and go buy already ready, the same fat, pickles or zucchini caviar. But friends, believe me, how tasty it was not, the home caviar is much tastier, and most importantly it is more useful.
A little distracted and tell me what I bought the other day. Yes, I bought a zucchini caviar in the store. I did not buy it. Girls, yes tasty, but as the belly grabbed me, and what heartburn appeared. And this is the caviar of local production, and what to talk about bridal jars!
Oh, something I talked. As you already understood, let's talk about fat today. You probably know everything about the favor of Sala, but it's no secret that there are his opponents.
Here I want to stop not for a long time and say a few words about the benefits of Sala. Salo contains fatty acids that have favorably affect our organism. And rather arachidonic acid, which is contained only in the fat. She is responsible for hormonal and cholesterol exchange in our body.
Salo is pure cholesterol, but it is correct and on the walls of our vessels is not postponed. Therefore, you eat two, three slices of sala even useful. I remember read a real case. The girl, a ball arthritis, cured in a couple of months, going a few pieces of a sala in the day. It follows that the sore joints of the fat is also useful.
how to choose a right fat
Salary Salt is a properly selected slice of sala.
It is clear that a bad piece of sala you are unlikely to buy. But they must remember that good fat is primarily its appearance. But it should not only look good, but it is pleasant to smell.
Next, you need to pay attention to the skirt. If it is thick - the pig is old, and therefore the fat will not be very soft. From this it follows: the thinner of the skin, the larger than the larger and the salted fat will melt in the mouth!
Salo is solid in different ways: it is all the famous methods of hot summary. That is, in the oven, in the microwave, in a slow cooker, all familiar way in the onion husk. By the way, very tasty! Behind the recipe can be.
But today I want to touch on the two most popular recipes, which, by the way, can be salted for the winter (future), in portion jars. I'm talking about a dry way in the brine.
Ingredients:
Most likely this way of salting Sala is the most common, simple and fast. To salinate one liter bank of Sala, it will take:
- salo with small meat layers - 600 gr.,
- salt exclusively cooking (stone) - Paul glasses (100 gr.),
- black ground pepper - 1 tbsp. the spoon,
- red ground pepper - 0.5 tbsp. spoons
- paprika - 1 h. spoon,
- several leaflets of the laurel sheet,
- coriander - 0, 5 h. spoons,
- garlic - do not regret.
How to cook:
Consider the first way:
If you are a big lover of Sala, most likely such a jar will not enough for long. I love Salo, but not so much to eat it every day. Therefore, most of the cans, I immediately close turnkey and I get out into the cool place, to the basement.
1. Fresh soft fat with skin cut into portion pieces. Spices with salt connect in a small plate. 
2. Then everything is elementary simply. I do a small cut in each piece of Sala and fill it with a purified garlic. I spread a piece of sala in a plate with spices and turn it out of a barrel on a barrel. Then lay in a dry jar, but not very tight and turnkey.
3. Jars with Salom I will immediately go to the cold, but leave a few pieces to tasting. Salo, saline in a dry way in the refrigerator no more than a month, but under the key can be stored for about a year.
It will be my second salting recipe for Sala, which I like no less than the first. In this recipe, there is a big plus - you do not need to clean from salt, and immediately eat. Salo, saline in the brine turns gentle, soft. You can eat it immediately on the second day, if you pour the fat with hot brine.
Salo I poured not hot brine, and warm, respectively, for the catering of my salla, it took a little more than a day. Salo in the brine is always delicious, so cooking the tasteless fat is unlikely to have someone else.
For salting, Sala brine needed to me the following products. I will give the calculation for one 3-liter bank.- salo with a small meat layer - approximately 2 kg.,
- salt stone - 300 gr.,
- water - 1 liter,
- bay leaf - several sheets,
- fragrant black peas - Little Jemy,
- garlic - 1 head,
- coriander - Paul teaspoon.
1. For this recipe, salting salts will need to prepare brine. In Kazan, I pour water, I join all the spices and salt. I bring the contents of the cauldron to a boil and coming out in a cooler place, for example, to the balcony, so that the brine is cooled.
2. Salo cut into pieces, so that the cans were fluent in the neck. 
Fill the bank of the lady, shifting garlic and fill with warm brine. Here is a little secret: I noticed that if you add a pinch of sugar to the jar with Salom, it just awesomely delicious. So take a note. And close turnkey.
Salo, saline in brine under the Kronovic lid, store no more than a month in the refrigerator. Salom from the brine I was already taking myself on the second day. Here, in such two recipes, I podded the lard of the future. Someone will say a lot? Maybe. Just fartherly to buy a floor of a piglet at a reasonable price, without dealers. The piglets fell fat, here Salo and prepared in the future. And from meat prepared.
Have a good mood and to new recipes! 
How to salute fat - a question that interests many owners. The product can be bought in salty form, but if you do it yourself, the taste will be only better. In addition, you can take into account all taste addictions, wishes and add your favorite spices.
How to salute fat at home?
Saline Sala - the case is not difficult at all. For this you do not need to have a big culinary experience. Having a quality product at hand, a good recipe and preparation recommendations, problems with how to pick up fat, it does not arise at all.
- To obtain a delicious product at the output, you need to choose a fresh white fat, in which a thin skin without a bristle.
- If you want to get a product of a dense structure, it is better to saline it with a cold way.
- The finished salty salo is kept in front of the refrigerator or in the freezer.
- How to salute fat so that it goes out spicy and fragrant - you need to use black and fragrant peas, bay leaf, garlic. Optionally, this list can be added to taste.
Salo, salty in the brine, is an excellent snack. It is preparing simply, but from the start of cooking and before receiving the product, which will be ready for use, will pass at least 3 days. But the spent time and efforts are worth it - the lard leaves very tasty and in the freezer can be stored for a long time.
Ingredients:
- water - 1.5 liters;
- salt - 7 tbsp. spoons;
- salo - 2 kg;
- garlic - 1 head;
- pepper peas - 1 tbsp. the spoon;
- seasoning for bass;
- bay leaf - 4 pcs.
Cooking
- Water is boiled with spices, crucite brine 7 minutes and cool.
- Salo, chopped with slices, is placed in a saucepan, poured with brine and add garlic slices.
- Top placed a plate, put the oppression and on the day they leave in the room.
- After that, remove for a couple of days in the cold.
- Then the pieces are removed, dry, rubbed with spices and remove the delicious salted fat for storage in the freezer.
How to salute fat with garlic?
Salted salo house-friendly with garlic is an excellent addition to fragrant boors and other dishes. It comes out incredibly appetizing and piquant. When salting, the lard can be grainbed garlic, and you can say. For this, the slices cut into pieces and insert them into the cuts made by a sharp knife in the product.
Ingredients:
- fat;
- a salt of large grinding;
- garlic;
- a mixture of peppers;
- bay leaf.
Cooking
- The lard cut with a width of 10 cm wide and a thickness of about 2.5 cm and rub the mixture of salt, pepper and garlic.
- At the bottom of the tank, the salt is poured with a layer of 5 mm thick, laid fat.
- All the gaps fall asleep with salt, put the new layer and also spend salt.
- Top placed a plate and put a cargo.
- After a day, the load is removed, the larger is mixed and removed in cold for 5 days.
- After that, the fat is removed, rub the mixture of pepper and garlic, placed in packages and sent to the freezer.
It is very convenient to prepare the main condition - the product must be cut into pieces of this size to lay them in the container and extract them from it, it was convenient. You still need to pay attention to the fact that the bank is not covered with a tight lid, there must be air access to the product.
Ingredients:
- water - 1 liter;
- salt - 8 tbsp. spoons;
- salo - 1 kg;
- garlic cloves - 6 pcs.;
- lovel Lavral - 5 pcs.;
- pepper fragrant and black peas - 6 pcs.
Cooking
- In the pan, water is poured, spick salt, stirred and placed on the stove.
- After boiling, the fire is turned off and cool up to 40 degrees.
- Garlic slices are cut into plates and insert into the cuts made in sled pieces.
- Put the product to the jar in the pastime with a laurel sheet and pepper.
- Fall by fat with a cooled brine, cover the bank and leave for 2 days in a dark place, and then removed for another 2 days in the cold.
- Salo gets, blocked with paper towels, wrap in foil and sent to the freezer.
How to pick up fat for smoking?
Salo is such a versatile product that it is salted, and smoky, and fry. How to salute fat for further smoking so that the product turns out to be appetizing, now learn. I am glad that it is done very quickly and simple. And so that the product is evenly agreed, the package periodically needs to be turned over.
Ingredients:
- salo - 2 kg;
- garlic - 2 heads;
- salt.
Cooking
- Salo is cut into medium sized pieces, cut into them cuts and insert garlic.
- Top sprinkled with salt.
- Laying the fat in the package layerly with the skin down and sprinkle with salt.
- The package is closed and the salted fat is left at room temperature for 3 days.
How to salute fat in the onion husk?
If you are looking for information how to quickly sleep fat - this recipe for you. Snack, salted in the onion husk leaves appetizing, and has a pleasant brown shade. It looks like smoked product. And if you want it to be more dry, then immediately after it was removed from the water, the fat can be placed under the oppression.
Ingredients:
- meat layer fat - 1 kg;
- water - 1 liter;
- salt - 1 cup;
- leek husk from 10 bulbs;
- garlic - 6 teeth;
- lavar leaf - 4 pcs.;
- fascinated pepper - 6 pcs.
Cooking
- Salt is sprinkled in water and bring to a boil.
- Add onion husks and boil 5 minutes.
- Salo is lowered into the brine, the fire is reduced and boil 10 minutes.
- The fire is turned off and leave the fat in the brine for another 15 minutes, and then it is removed and dry it.
- Garlic finely chopped, laurel leaves break, and pepper pressure.
- Salted spices.
How to salute fat with a dry way?
If you do not know how delicious and quickly sleeping fat, this recipe for you. It describes the optimal option for the preparation of this product, which does not require much time. If the morning salo is sleeping in the morning, then it will be ready for use in the evening. The number of spices can be varied depending on personal preferences.
Ingredients:
- salo on the skin 3 cm thick - 300 g;
- salt - ¼ cup;
- garlic - 4 slices;
- a mixture of peppers - 1 h. spoon;
- cumin seeds - 1 h. spoon.
Cooking
- Mix chopped garlic, salt and spices.
- Salo rubbed the resulting mixture, wrap in foil and premented with his hands.
- 8 o'clock leave fat in the room, and then 2 hours are cleaned into the cold.
How to salute fat in Ukrainian?
Salted favorite snacks. A huge plus is the speed of preparation. After the product has been blown at room temperature, it is placed in the package and removed for a couple of hours in the freezer. And after that, it can be cut into thin slices and serve to the table.
Ingredients:
- salo - 1 kg;
- garlic - 1 head;
- black and fragrant peas;
- salt - 1 cup;
- spice.
Cooking
- Salo is cut by large pieces, roll in salt, make cuts and insert garlic plates.
- Strip pieces with pepper and crushed laurel sheet.
- Put the blanks on a large dish, covered with a film and leave for 2 days.
How to salute fat with a layer?
How tasty to pickle fat with a layer so that it is juicy and tasty, learn from the recipe below. His feature is that the fat is boiled in plastic bags. Therefore, it is important that they are dense and did not break during cooking. With this method of processing, the product comes out especially tasty.
Ingredients:
- salo with a layer - 2 kg;
- garlic - 7 teeth;
- salt - 100 g;
- lavra leaf leaf - 4 pcs.;
- mayonnaise - 1.5 tbsp. spoons;
- black pepper, dried dill, carnation.
Cooking
- The fat is washed, dry and cut into pieces of a width to 7 cm.
- In each of them, cuts and insert pieces of garlic in them.
- Spices, salt mixed with mayonnaise and smear fat from all sides.
- Each piece is placed in the package and tie it.
- Packages are immersed in a saucepan with water and after boiling on a small fire boiled 1.5 hours.
- After that, the packages are cleaned for 2 days in the cold.
This pick-salty recipe is useful when you cook it in the shortest possible time. In total, half an hour and the product will be ready for use. But it is better if it is immediately cooled before the feed. The recipe indicates the minimum number of spices, optionally you can add others.
Hello, friends!
Today we will understand what would seem the usual question. I suggest salting fat, yes so that everything is with a bang. So that it is extremely tasty, and of course not much important is soft. To do this, know some nuances and things that will easily give you the desired effect. Do you think that at home it is impossible to do this? You're wrong.
We will understand and experiment, because there are many recipes, and everyone will suit some kind of recipes. For example, I like dry an ambassador, but my mother in the brine. Dad in general, we prefer to eat fat with some smoked aroma, which can be obtained by cooking in the onion husk.
Do you usually do the seas? Write your comments below under article.
I would like to note right away that it was better to take fat from the abdominal cavity or back, and so that meat layers were. And of course, if it is grown by farmers or grandmother in the village, that is, your home, you will not find a tastier option for salting. Because it will be without chemical additives and other nonsenses and preservatives. And the skin will be soft and gentle, and still very thin, which will undoubtedly delight.
The secret of this way to salmon is that the fat in the bank is impregnated with its own brine and it turns out almost transparent when you make cutting on the table. I want you to appreciate this find, if you never tried to do so, I recommend trying.
After all, no one will be refused against such a snack, it is especially well sealed in the winter period of time with an instrument or any other sob. In addition, the subsequently, the salaway can be finely chopped and send to a frying pan, and already roasted squalls add to the filling to dumplings or.
We need:
- salo - 0.5 kg
- water - 0.5 l
- salt - 50 g
- garlic - 2 teeth
- pepper peas - 5 pcs.
- bay leaf - 2 pcs.
- spice
Stages:
1. Take the desired big piece and divide it with a knife on equal parts, pieces should be about 5.5 cm long. Next, it is necessary to rinse each under running water, wipe over paper napkins and lay out not very tight in the jar.
2. Now make a brine plan. It is he who will give Salu the desired flavor. Add salt into the water and all the spices that you like, for example, polka dot black, ground pepper, lavelice, etc. Win the mixture. And then pour garlic grated into it in a small grater, stir and let it stand for 5 minutes.
3. So obtained and fragrant liquid, pour the bank with the resulting delicacy.
Important! You need to pour up to the top so that all pieces are under the brine.
Close the can with a polyethylene lid and leave in a cool place for 3 days. You can set a glass container in the refrigerator.
4. Thus, this way of fast cooking, after 3 days you can already enjoy this snack. Get plastics from the jar, let the brine and eat on health! Bon Appetit!
The recipe for sala to be delicious and soft. Hot fashion
For this salmon, it will take a sala of meat layers, it is the perfect option. They will make the dish even sophisticated and more tender. It will melting in the mouth and drive away from all those who try it.
According to this technology, Salo follows the fifth day to send to the freezer, and there it can be stored for a whole year.
By the way, in the composition of see the paprika are not scared, if you wish, you can not make it. But, it is she gives a highlight. In some sources it is written that this recipe is similar to the preparation of the Hungarian spicker.
We need:
- salo with a layer - 0,750 kg
D.la hot brine:
- salt of large grinding - 6-7 tbsp
- water - 1.5 l
- lovers leaf - 3-4 pcs.
- carnation - 4 pcs.
- easy pepper peas - 9 pcs.
- garlic - head or 9 teeth
For stratum Sala:
- mixture of ground peppers - 1.5 ppm
- salt cook - 3.5 tbsp
- paprika - 1.5 ppm
- garlic - 7 teeth
Stages:
1. Prepare a meat piece with lard to work. Cut it into half-four, or on three or four parts.
2. Now make a marinade, boil the water and enter laurel leaves, pepper peas and carnation. Garlic needs to be cleaned from the skins and cut into thin plates. Throw here. After spending and stir, cook for a couple of minutes.
3. Hot boiling marinade fill the slices of Sala, so that they are straightforwardly drowned, use a deep saucepan or metal bucket.
4. Next step, make a cargo. Place the saucer, it will not give slices to climb and put out. As soon as the container containers will be cooled to room temperature to the refrigerator for 3-4 days.
Such a wet ambassador like many more than dry. Here decide for yourself, read and choose the recipe you need.
5. And already obtained after 72 hours you can easily take a sample. But, and it is better to wait another 1 day, because the most interesting thing begins next. Salo blot about the napkin.
6. And then in the desired spices and cut into pieces of garlic teeth, plunge all the cubes of the bass. Do not forget about salt and ground pepper with paprika. And do not be afraid of this clever product for superfluous.
7. Lock, make a light massage Salu so that all edges were grates. How, with such work we will handle go to the next step.
8. Take a new food film and wrap towers in it. Place them in this form in the refrigerator and already through one day, please eat on health. Call households, treat yourself. Bon Appetit!
Store after in the freezer and, at a convenient case, serve on the table, cutting the fat into small slices with black rye bread. Good luck!
Salted fat home with garlic
Wow, you fluff-you, incredibly tasty and so soft to taste the fat, which is done for sandwiches, or even just like that. Of course it is not hot smoked, but this is such a home delicacy will have to do any man in the soul. Yes, women will not give up such a thing.
The picking option is also fast, but not so instant, that is, not in 5 minutes, but you have to face a little and wait. Aha ha, just 15 minutes. Well, not really cool after all!
We need:
- freshly not a rotten swine fat - 1 kg
- garlic - 1 head
- laurel leaf - 6 pcs.
- ground black pepper - 1.5 tbsp
- salt cook - 2.5 tbsp
Stages:
1. Prepare all the bulk ingredients to work, lay them on the cup. Garlic is recommended to skip through the press, and laurel nipped into small pieces. Stir, it turns out an interesting consistency.
2. Salo with meat. Put in square pieces of the same size, but do not dough to the end of the skirt. Rinse them under water and dry with a paper towel. As soon as the pieces become dry, take the prepared mixture of spices.
3. Sittail and evenly distribute all over the perimeter. Such rubbing is very important, it is the final result that depends on it.
4. Now wrap the bicker or sachet obtained. And on this, put everything in the refrigerator, and after 3-4 hours, try on health.
5. Clear into small pieces, Mmm ... Move your fingers! Well, it turned out very tasty! It was spent on a job for 15 minutes, and in the evening the salted fat with garlic and spices waiting for a sample with him.
Salo five minutes - fast seas
Well, they got to another wonderful option, which is truly great. The pork breast is to be cut, and then place it in the boiling brine and cook for 5 minutes. In general, I will not tomorrow, see everything yourself, all the secrets and chips are shown, you will be shocked by seen. Good luck!
Preparing fat in the onion husk
At the exit, the ladder is obtained as smoked from smoking, thanks to only two special ingredients - onion husks and prunes. It is difficult to believe, but I did not find significant differences. Although they are, the spiche is environmentally friendly and safe for health. I think everything is better than buying in the store and is unknown that.
In general, there is a handful of onion husk doing its own business, trying once you will create this culinary masterpiece in the kitchen again and again. After all, such a fat does not contain any impurities and preservatives, everything is just the freshest and natural.
And what looks appetizing that saliva is already running. Om-Nom-nom))). In the mouth and tatt every piece, try friends and you!
We need:
- salo is preferably with meat - 1 kg
- bay leaf - 2 pcs.
- garlic - 7 teeth
- prunes - 7 pcs.
- leek husk - 3 good handles
- salt - 0.2 kg
- sugar - 2 tbsp
- ground black pepper - 2-3 tbsp
- paprika or Dry Adzhika - 1 tbsp at will
- drinking water - 1 l
Stages:
1. Take a stainless saucepan and put on the onion husk. Stir, drain the solution, thus gets all the dirt. Now fill the husks with 1 liter of water. Put salt, sugar and ground pepper. As soon as the mixture boils, bring prunes and laurel sheets. Boil 1 minute.
2. Then prepared not too large pieces of 7 cm for 7 cm. Lay into hot marinade. Fire burn on slow and cook for 25 minutes. Then close the lid and leave on the table to cool to room temperature. How it will happen, place a pan with a refrigerator.
The next day, must pass at least 12 hours to get fat from the pan on paper napkins.
3. Now it remains to apply a spicy mixture, crosse the garlic in a garlicadail and mix the cassea with pepper. Plug pieces into the mixture and sprinkle at the request of paprika or adzhika. Wrap in the food film and place in a cool place for 3-4 hours.
Hooray, time left! Can be served to the table. Such a delicacy will be an excellent addition to the first and second dishes. Pleasant trouble!
4. In the refrigerator, this creation is stored up to two weeks, and if you do not want, you can send it to the freezer, and there, there will be nothing to him, it will break up until next year. But, I doubt it, as soon as you bite a slice, it will disappear immediately). And again grind another portion.
Recipe cooking sala through a meat grinder with garlic and pepper
Cool option, my husband says to me that he is for the lazy. And even though so, but then such a snack can then be smeared on the Baton and use instead of sandwiches. So, we dictate a classic recipe, and I want to demonstrate a little different for more interesting. Make a cold dish in the form of sausages.
Wow, such an appetizing miracle will also be sharp, which is pleasant. If you do not like delicacies with the edge, then take red pepper smaller.
We need:
- pork fat - 0.5 kg
- garlic - 3 teeth
- pepper ground and black red - 0.5 ch. l
- greens Fresh - Bundle
- salt at discretion
Stages:
1. Prepare an electrical appliance for work, and then cut off the slice of a gross skin, and skip the flesh through the meat grinder. Use the nozzle with large holes, not suitable with small.
In a bowl with content, add salt and ground peppers. Stir.
2. Grind the kitchen knife wash the green and skip through the press the required amount of garlic. Stir.
4. Place the resulting mass into the bag, give the shape of the sausages (store in the refrigerator). And after 3-4 hours, cut off the piece, lay on bread and with a green or repressed onion, blend for a cute soul.
Boiled fat in the package - a very tasty recipe
Another grand masterpiece that many is looking for, and can not find anything. Keep a proven recipe and treat.
If you plunge into history, it turns out this is a Russian old version, which everyone has forgotten, and now this space is filled. And more and more often the hostess is used by it. After all, everyone loves Salo C, and even under vodka.
We need:
- salo pork raw, not boiled - 1 kg
- black ground pepper - 0.5 hl
- salt large - 2.5 tbsp
Stages:
1. In salt, make ground pepper and mix. Then launder on equal small plastics along with the skin. The product must be dry, but clean.
2. Sattail all the sides of the salt with a mixture of salt and pepper, put in a package or bag. In the process of salting, the liquid will begin to stand out, do not be afraid, it should be. But here you have to take a single bag, and pack two, as if one in one.
Such a dry way of the ambassador is the easiest and possibly better. You will definitely like it, and you will prepare often on it.
3. Tie a package to weak nodes.
On a note. In this form, leave the dish to stand on the table at room temperature for about 6 hours. And after putting into a cool place and expect three days.
4. At the expiration of the desired time, salt and pepper shake, remove the knife, cut into thin small pieces. And voila, eat to the joy to everyone. After all, in frosts and stubs such a snack leaves in the years with, especially if she is Ukrainian. A pair of repetitive onions will also be by the way. Wow! Good luck!
Solim fat dry way at home tasty
This option suggests that all products are taken solely on the eye, if you do not trust him, contact the previous way to salmon. Because it looks like this. In the description, I spent the proportions of the ingredients, they do not have significant differences in each recipe.
We need:
- pork Salo, Spike - 2 kg
- salt - 4-5 tbsp and plus how much will take
- red ground pepper - 1 tsp and fragrant peas - 10 pcs.
- garlic - 12-15 teeth
Stages:
1. Start cooking from the cutting of the bass. Put it into pieces of 5 cm thick by 5 cm.
2. Clean the garlic from the husks and start acting, scrolling it in a bowl of the blender or use a garlic cat. Place this cleaner in the cup. And in the mortar, grind pepper peas.
3. Then all products are connected together, it's garlic, and two types of pepper with salt. Stir.
4. Now take a bowl or a saucepan and unlock the bottom with a fragrant kitty from garlic. Salary slander her soup and put here. Further, the rest of the space fill in a large salt.
5. Cover the saucepan with a lid and leave in the refrigerator to stand 10 days. Before drinking this snack, shake everything unnecessary with pieces, cut down thin plastics and eat on health! Bon Appetit!
On this, my dear friends, all. I hope that you stayed in complete enthusiasm from such recipes and learned to salt fat to the joy to everyone. Now no stress is terrible, because it gives such a flow of forces and updates brain fabrics. The healing properties of this product is a whole bunch, I will not write about them, somehow another time.
So far, and to new meetings!
Salat Sala at home is a very light and simple process. It should be noted that such a product is very popular not only in our country, but also in such states as Germany, Ukraine, Poland, Italy, and so on.
general information
Before you tell you about how the Salat Sala is carried out at home, you should teach why this product is so popular in many countries of the world.
Thanks to its aroma and invaluable nutritional properties, the spicker is one of the favorite species of snacks. Many centuries, salty swine fat was considered food exclusively poor. After all, the most fleshy pieces of carcasses have always been taken only to those who could pay a worthy price for them. But precisely thanks to the salty of the workers, a lot of strength and energy appeared.
By the way, there is an interesting fact about this product. Historians believe that they are not on the ship of Columbus Pork Sala, he could hardly be reached by new world.
Product Properties
However, the saline of Sala is carried out, many people are interested in. After all, in their opinion, such a product must necessarily be present on each table. This is due to the fact that it contains in itself "long-playing calories." People who used them quickly restore strength and energy, and also retain them for a very long time.
Thus, 100 g of the bass contains approximately 800 energy units. But despite this, such a product is considered very useful, as there are many valuable fatty acids that participate in the formation of hormones, cell construction and cell cholesterol. That is why in this article we decided to present you the most popular solutions of Sala.
Select Product
Before drinking delicious fat, it should be chosen correctly. To do this, you need to pay your attention to the following nuances:
- Buy fat is better with the skin. After all, the most useful is that there is a 2.5 centimeter under it.
- In order for salt pork fat to be delicious and useful, the source product should be purchased with the mind. The spiche must be elastic, uniform and dense. You can check it in the following way: pierced with a sharp and long knife. If the fat is good, it will be slightly resist, but at the same time it is good to sneeze, without jerks.
- For the singing, it is better to acquire suts, rather than boars.
- On the cut, this product should be a slightly pinkish shade or have a snow-white color.
- If you notice that the larger is a little yellowish, then it is better not to take it.
It should also be noted that the product with meat layers is better to cook or smoke. This is due to the fact that when salting, the usual method of fat can be too rigid, in addition, it is quickly spoiled, even if stored in the refrigerator.
Product Preparation and Soldering Methods
To realize the saline of a sala at home, it is necessary to prepare the main raw materials thoroughly. It is required to be washed in warm water, and then cut the 4 centimeter thick on the layers - then the pieces are well and evenly spray.
After the preparation of the product should determine what method you want to carry out the saline of the salted at home. In total, there are three options:
Due to the fact that there are a lot of recipes for making a home salary, we decided to bring only the most popular of them.
Simple Salt Sala (in Ukrainian)
A dry way to salmon such a product is considered the most popular. After all, it is the least time consuming. For this we need:
- raw pork fat with skin - about 1 kg;
- garlic cloves Medium - approximately 10 pcs.;
- lavrushki - 2 sheets;
- salt cook - 4 spoons are large;
- pepper polka dot - 3-4 pieces;
- paprip hammer - 2 spoons large;
- cumin - dessert spoon;
- chile pepper crushed - dessert spoon.
Product Preparation
Soldering salted with a dry way is fairly easy. To begin with, the main product is required to be well flushed, dry with paper towels, and then cut into two wide plates with a thickness of 3-4 centimeters. Next, they should be put on the board down the skin and make several cuts of a depth of 2-3 millimeters.
Soldering process
After the product is processed, it is necessary to clean the cloves of garlic, and then cut them finely. Next, you should break the leaflets of laurels and press them in previously made cuts together with garlic plates.
As for the rest of the components (salt, pepper, pepper, paprika hammer, cumin, chili pepper crushed), then they should be connected and confused into small crumb. The resulting mixture must be launched the layers of the sala, carefully place them on the food foil and turn it tightly. In this form, the product is required to be removed in the refrigeration chamber for 1-2 weeks. After the specified time, it will be fully suitable for use.
The fastest sawmill of pork sala
Salo in Ukrainian can be shed in another way. To do this, the prepared product is required to richly graze salt and passed through the press with garlic, and then lay out into the container and close tightly. We place the product in the refrigerator and withstand for 3-5 days. After that, it can be safely removed into the freezer. A day later, the swine lard must be removed, cut into thin slices, and then squeeze to the table with bread.
Solim Salo in the brine (cold)
The wet process of salting salts takes a little longer than dry. For this, we may need the following components:
- salo Fresh Pork - about 800 g;
- garlic teeth - about 6 pcs.;
- salt cooking is not very large - 4 spoons are large;
- pepper fragrant crushed - a couple of large pinch;
- pepper peas black - 4 pcs.;
- paprika sweet - a couple of small spoons;
- lavrushka - 3 sheets;
- cold water - about 3 liters.
Preparation of brine
How to salute a delicious fat? Of course, a wet way. To carry out the intended, it is necessary to prepare an aromatic brine. To do this, it is necessary to pour cold water into the pan, and then put it on the stove and bring to a boil. Next, in the hot liquid it is necessary to lay out the table salt, crushed pepper, leaflets of laurels and peas pepper. Mix the ingredients and remove the container from the plate, then withstand at room temperature to the complete cooling of the brine. Meanwhile, you can prepare the main product.
Processing Sala
After purchasing a suitable piece of pork sala, it is necessary to penetrate it well, rush to the skin, and then immediately dry towels. Next, the product is required to cut into the middle pieces (approximately 3-4 centimeters width).
Solving process
Prepare the raw material, it must be put in a glass jar (it is better to take half a liter), and then pour a completely cooled brine. At the same time, the laurel and pepper peas should also be placed in the container.
Then the filled jar must be closed with a polyethylene lid and put it in the refrigerator. Solit this method of fat is recommended for about four days. After this time, the product should be accurately removed from the tank and slightly dry with paper towels. Next it is necessary to tweak with the ground with a paprika, grasp garlic and wrap in food foil.
So that the fat is more delicious and fragrant, in such a way it is recommended to withstand in the cold for about three days.
Correctly submit to the table
Now you know how to carry out a silence at home with a wet way. It should be noted that if you decide to prepare such a snack, pre-cutting it into pieces, the time of exposure in the brine and foil should be increased for a few more days. This is due to the fact that fat and wide layers of sludge absorb spices much longer than small pieces.
And now the most pleasant thing is: a delicious and fragrant snack need to be removed, cut into the plates, and then present to the table along with rye or white bread, adzhika or mustard.
Soldering pork sala hot
The hot way of pickling pork bales is not very popular among the population of our country. What is it connected with? First, this method is very laborious. Secondly, most people prefer to saline fresh fat. After all, so snack is obtained more fragrant and tasty. It should also be noted that during thermal processing, all useful substances of this product simply disappear.
So, let's look at how the salty saline in the onion husk is carried out by a hot way. For this we need:
- salo pork with meat layers - about 1 kg;
- salt cooking is not very small - about 4 large spoons;
- lovers leaflets - 5 pcs.;
- long husk - from 4 major heads;
- drinking water - approximately 1 l;
- sugar sand - 2 spoons are large;
- black pepper ground - use to taste and discretion;
- garlic slices - about 9 pcs.
Processing ingredients
Salat Sala in the onion husks - a rather light process. But to implement it, you need to handle all the ingredients in advance. To do this, from the heads of the bow should be removed all the husks, and then pour it with ordinary water, to withstand a few minutes and shake hard in the colander.
As for Sala, it is required to rinse it, cut 5 centimeters thick on the layers. It is also necessary to make brines in advance. To do this, drinking water should be heated a little, and then dissolve sugar sand and table salt in it.
Preparation of products and thermal processing
By making a brine and processing the fat, in the multicooker's bowl it is necessary to post ½ part of the onion husk, and then put the main product on top of it (side down). After that, the fat is required to twist with ground black pepper and leaflets of laurels. In this form, it should be sprinkled with the remaining husks and pour the previously prepared brine.
By carrying out all the actions described, the device's bowl must be closed and put the extinguishing mode exactly one hour. This time is quite enough for the product to be completely prepared, has been appropriate for all spices, and also acquired a pleasant golden shade.
Finishing stage
If you want to get a more gentle and tasty fat, then after completion of heat treatment, it is recommended to withstand in the same brine about 8-11 hours. After the specified time, the product must be removed and immediately dry with paper towels. Next, it is required to grasp chopped garlic slices and a small amount of black pepper.
In this form, a future snack should be wrapped with a food film and put in the refrigerator. After a day, the salted fat must be removed into the freezer and wait for it to complete the hardening. Only after that it can be eaten.
How to use?
Salo, cooked by hot pickling, is obtained very fragrant and tasty. Moreover, thanks to the onion husk, such a product acquires a pleasant golden shade.
By the way, some hostesses use such a product for frying potatoes. In this case, the sliced \u200b\u200bfat must be frying in a pan to the state of the squalo, and then lay out the choppedion and potatoes. It should be noted that such a dish is obtained very tasty, satisfying and nutritious.
The traditional Ukrainian dish is the salted fat, has become loved in many countries. There are different ways to salting salts at home. Main: Dry Ambassador When only salt applies - and spices; Slingstick in the brine, which is divided into, the so-called, wet ambassador - in a cold brine-based jar and hot salts - when a boiled salty decoction of spices is used. Salo is salted both whole pieces and smaller or, even pre-crushed on a meat grinder. Each variant of the workpiece is delicious. It remains only to choose the desired, suitable for you. With our site, it will be able to prepare homemade salo fat, even a beginner hostess. This will help you here the most detailed step-by-step recipes with photos.
Best recipes with photos
The last notes
If you urgently need to cook salted fat, then you will probably need this home, fast pickup recipe. Using this way of salting, you will have an appetizing and delicious larger with garlic. You can add any sharp and spicy spices as much as you like and want. Using such a fast and democratic recipe, you will have a new delicious product on the table every time.