Smoking and pickling. Salo in brine, in Ukrainian and in onion husks

The most common conservation methods that promote longer storage of meat products,   Are salting and smoking. Salting or pickling is the process of treating with salt, which impedes the development of mold or bacteria. When smoking, the bactericidal properties of not only table salt but also smoke smoke are used. The products obtained in one way or another differ in taste and have their own shelf life. Smoking is a more labor-intensive process than salting. Salo in brine, in Ukrainian or in onion husks - these are known and popular ways of preserving, but each of them has many options and features.

For several important points, you should pay attention to the quality of salting. Salo in the brine cold or hot way, as well as dry way will turn out tasty if the original raw material is chosen correctly. Do not take yellow or gray bacon for pickling, as this indicates the stale and staleness of the product, most likely, it has already been spoiled (oxidation, possibly decay, began in it). It is necessary to remember useful advice. When cooking it is better to put more salt. Since excess fat does not absorb fat, it can not be over-salted. Before salting to soften the fat, leave it soaked in cold water for the night.

Dry salting.

Salo in Ukrainian is a traditional dish (similar recipes are found in Hungarian, Belarusian, Russian cuisine). To do this, you will need:

• 1 kg of fat.
• Large edible salt.
• 1 head of garlic.
• 10 pieces. Laurel leaves.
• Ground pepper, red and black.

On the table put a clean paper, it is the entire process of salting. Scrape the top layer with knife. Wash it in boiled, but not quite cooled (warm) water. Wipe dry with a towel. Slice bacon into small pieces (about a centimeter 2 thick) along with the skin. Lubricate the sides of the fat (including the skin) with salt from all sides, rub it as best as possible so that the grease is salted evenly. The most suitable for pickling is the large edible salt. Clean the head of garlic and cut into thin slices. Knife is made in the fat of the holes and inserted into each strip of chopped garlic. Well rub lard with two kinds of pepper: black and red. Crochet in the palms of the small pieces of ten laurel leaves, they rub each piece also. Do not spare them and are not afraid to overdo it. Wrap the fat into the paper, as tightly as possible, preferably in two layers. They put the package on some flat dish. Leave the fat to salivate during the day at a temperature of not more than 25 ° C. Then put it in the freezer for 2 hours to make it freeze. Before serving, excess spices are removed and salt is scraped off.

Cold salting.

Salo in brine on this recipe is very delicious. Ingredients for this method are the same as described in the previous recipe, only water is added in such quantity that all the fat is covered. In addition, to check the concentration of salt solution, you will need one egg, chicken, previously hard-boiled. Water boil and dissolve in it the edible salt to such concentration, until an egg pops up in this hot solution, then it is taken out of the solution and the brine is allowed to cool. Salo is cleaned with a knife and washed in the same way as in the previous recipe. Do it in the cuts every 2 cm (before the skin should not reach 1 cm). Put all the fat into a prepared brine, cover with a plate, so that it does not come up for two days. Take out of the brine, wipe dry, crammed with garlic, rubbed with crumbled laurel leaves. They store it in the freezer.

Hot salting.

Salo in onion husks is salted quickly and easily. The taste is unusual. Unlike previous methods, you should choose fat with layers of meat, it is important that the fat and meat alternate evenly and be the same thickness. If there is more meat, the product will turn out to be salted. Required:

• 1.5 kg of fat.
• 1 glass of faceted salt food (stone).
• 1 liter of water.
• 2 cups (tightly filled) of onion husks.
• 1 head of garlic.
• Ground hot red pepper.
• Black pepper ground.

Salo cut into bars, the size of which in thickness and width should not exceed centimeters 5. Onion husks are washed with running water and squeezed. After that begins salting. Salo in the brine from the onion husks boil, so a saucepan of this diameter is necessary, so that the entire product is placed in one layer. In the stewpan pour water, lay the washed onion husks and pour out the salt. Put on the fire, give a boil and boil for 3 minutes. Then in the boiling brine spread all the fat and cover the husk. Give boil, boil for 10 minutes. After that, remove from heat and leave the clock for 8-10 to stand at room conditions. Take out the fat, peel off the onion husks from it, get dry with a towel. Mix in a bowl of garlic, crushed by the press, and all the pepper. Rub each piece of fat with a mixture of pepper and garlic. They store it in the freezer.