Salo, salted in a dry way, with garlic in a jar at home (recipe)

Salo for the Slavic peoples is a traditional dish. It is not only salted, but also boiled, fried and even smoked. With this product, you can easily cook another dish or stuff stuff that is not fatty. It is difficult to imagine borsch without sour cream, green onions, horseradish and fragrant bacon. At the moment, there are a lot of methods that allow to prepare lard salted in a dry way. We describe some of them.

How to choose the right fat

To fat, salted dry way in the bank, it turned out delicious, you should choose the right foods. Otherwise the dish will turn out to be tough and not so fragrant. It is best to take salo gently pink or white. Pig skin in this case should not be very thick. Ideally a piece should have small streaks of meat. Buy the product better in the market, as there is more choice.

What a piece of buying is a matter of taste. Someone likes a thin fat, and someone is fat. Or with a small layer of meat. For salting it is better to buy pieces, the thickness of which is from 3 to 4 centimeters. To prepare a tasty salo salted in a dry way, do not use a product that has already become gray, as well as an abdominal fat. Also, you should abandon the pieces with yellowness. Of course, this is not always a sign of old fat. As a rule, very fatty pieces turn yellow. But the purchase of such a product should be abandoned.

The best is salted fat from the sides and from the back. Also, when choosing a product, it should be borne in mind that pieces from young guinea pigs are more tender and soft than those from boars.

Traditional salted salad recipe in a jar

Dry method allows you to quickly and without much expense prepare a fragrant and delicate dish. To prepare a snack you will need:

1. The fat is fresh.
2. Salt.
3. Garlic.
4. Special spices for fat.

Salt lard at home

In a dry way, you can prepare a snack that will have a unique taste and aroma. First you need to prepare the products. Garlic must be cleaned and let through the press. If there is no garlic, then you can grate it on a small grater so that you get a gruel. To the resulting mass should be added spices and garlic. All costs to mix up to homogeneity.

Salo should be cut into neat little brusochki. Each piece of bacon should be rubbed with garlic mixture and put aside. The jar in which salting will take place should be washed and thoroughly dried so that no moisture remains in it. At the bottom of the tank you need to pour a layer of salt, and on top of it lay the pieces of fat so that there are not large gaps between them. It is very important. On top of the product, sprinkle with salt again. Filled with bacon jar must be tightly closed, and then placed in a cold place. Best in the fridge. After five days, the salty salted (dry way) will be ready. If the pieces are large, it may take longer.

During the preparation of salt, you can not spare. The fat will take just as much as it needs. Before freezing or before consumption, lard should be cleaned of salt.

Method of the second

Garlic is also present in this recipe. It should be borne in mind that bacon, salted in a dry way, with this component is not stored as long as a fat just with spices. To prepare a delicious snack you will need:

1. Salo is fresh, cut into small pieces.
2. Salted greens - a mixture of finely chopped greens and salt.
3. Garlic.
4. Any spices.
5. Salt.

Preparation of products

So, salt the lard with garlic in a dry way. First, you need to peel the garlic, and then cut it into thin plates. In the prepared pieces of fat, cuts must be made. They should be stuffed with chopped garlic. Now you need to prepare the mixture for rubbing. To do this, combine salt, greens and spices. The finished composition must be rubbed with all the pieces of bacon.

How to salt

Now a layer of salt should be put on the bottom of the container, and then - a layer of prepared fat. Between slices of bacon you can lay a plate of garlic. This will make the appetizer more flavorful. When the pot is fully filled, it is necessary to pour a few large spoons of salt on top and close tightly. After this, the container should be shaken several times. So the salt is more evenly distributed throughout the fat.

You should put the jar of lard in a dark and cool place. It is best to put the container in the refrigerator. After five days, the product will be ready for use. If you want to get a well salted bacon, it's best to hold it in the fridge for a few weeks and then transfer it to the freezer. So, it's easy, salt the lard with garlic in a dry way. The result is a fragrant bacon with an original and pleasant taste of greens.

In the pan

So, how else can you prepare lard salted in a dry way? The recipe for this kind of bacon is simple enough and is suitable when there is not a glass jar of the right volume at hand. To prepare an original and delicious snack you will need:

1. The fat is fresh.
2. Several heads of garlic.
3. Peppercorns, preferably black.
4. Coarse salt.

Preparing Components

In this case, saline fat is at home in a dry way without the use of any special spices.

To begin with, you should prepare all the products. Salo, if necessary, clean and cut into pieces measuring 5 by 5 centimeters. The fat should be dry, so do not wash it in water. Garlic must be peeled off the husks and then passed through the press. If there is no such tool, then you can grate it on a fine grater.

Black pepper is better to grind. This can be done with a mill or in a mortar. Now you need to prepare a special mixture. To do this, in a separate dry container you need to combine salt, chopped garlic and, of course, pepper. Slices of bacon should be rubbed with prepared composition from all sides. The mixture should be evenly distributed throughout the fat.

Fold in a container

Salting the fat in a dry way is possible not only in glass jars, but also in pots. For this purpose it is better to use enameled or ceramic containers. At the bottom of the pot, lay a layer of salt, and then a thin layer of the mixture prepared for rubbing. After that, you can put pieces of bacon in the container. In this case, each row of fat should be smeared with a mixture of garlic, pepper and salt. This will allow the product to be salted faster. On top of the bacon you need to lay out another layer of salt.

The filled container should be tightly closed and then placed in the refrigerator. After 10 days, the snack will be ready. Before serving, the fat should be cleaned of excess salt and spices, and then cut into neat and thin slices.

Salo in parchment

To the process of pickling took a little time, you can place a fat not in a container, but in parchment. For preparation it is required:

1. Fresh bacon.
2. 300 grams of salt, the desired coarse grinding.
3. 50 milliliters of clean water.

Stages of preparation

First you need to prepare the products. Salo is best cut into pieces of medium size, about 25 by 25 centimeters. After this, you can prepare a mixture for rubbing. In a separate container you need to mix salt and water. The result should be a thick gruel. A ready-made composition is to rub every bit of bacon. The mixture should be evenly distributed over the surface of the product.

A sheet of parchment should be sprinkled with a layer of ordinary salt, a few centimeters thick. Prepared pieces of bacon should be laid out on paper, preferably with sandpaper down. Each row of bacon should also be sprinkled with salt. So the product will be more delicious, and will cook much faster.

Carefully laid pieces of fat should be covered, and then several times wrapped with parchment or wrapping paper. Keep bacon should be in a dark and cool place. Best in the refrigerator on the lower shelves. The ready-made snack will be after about 2 or 3 weeks. It is worth noting that this fat is stored for more than one month.

Finally

Now you know how to salt the fat in a dry way, not only in glass jars, but also in enamel or ceramic pans. By itself, the process of preparing this dish is simple and takes a little time. The most important thing is to choose the right spices and fat. If necessary, you can buy a special seasoning in the store, or you can cook it yourself. It should also be borne in mind that lard cooked with garlic is much less stored than a fat with various spices and salt.