Earlier, fat was eaten only in poor families, and the rich people disdained them until one day someone tried this wonderful product and praised its taste in its high society. Now the fat can be classified as delicacy. Especially delicious this dish is obtained if you cook it at home. After reading our article, you will learn several ways to pickle lard with your own hands.
How to pickle lard with garlic at home?
With garlic, the dish turns tender and juicy to taste. Prepare it - it's easy. First of all, you need to stock up on the necessary products:
- Raw pork belly with skin - 1 kg.
- Garlic - 10 teeth.
- Pepper peas - 3 tbsp. l.
- Powder of paprika - 2 tbsp. l.
- Ground chili pepper - 1 tsp.
- Cumin - 1 tsp.
- Bay leaf - 4 pcs.
- Salt - 4 tbsp. l.
There are many ways to pickle lard with garlic at home, but we'll first tell you about the two most popular. The first technique involves the use of foil. First, you will need to rinse the main product, remove excess moisture and cut it into two parts. Then it is necessary to lay one piece of skin down and make transverse incisions across the entire area, where you should press the finely chopped garlic and two crushed leaves of laurel. Cumin, black pepper and the remaining laurel leaves are ground into a crumb and sprinkled with a future bacon. The second part is sprinkled with a mixture of salt, hot pepper and paprika. Then both pieces are joined and tightly wrapped with foil. The fat is completely salted for 2-3 weeks. This time it must be stored in the refrigerator.
To use the next method of dry salting you will need the same products in the same amount. Instead of foil, use a container with a lid. Pour seasonings and salt on its bottom. Garlic with a laurel leaf is also pressed into notches. First put a layer of skin in the container with the skin down, on it - the remaining pieces. Top with salt sprinkled with salt. During the first day, salting is carried out at room temperature. Then the container is placed in the refrigerator for 4-5 days.
How to pickle bacon in a pickle with garlic in a jar?
Salo can be salted at home and in a moist way. To do this, you need to prepare a fragrant pickle. You will need the following ingredients:
- Pork fresh fat - 800 g.
- Cold water - 3 liters.
- Salt - 4 tbsp. l. with a slide.
- Garlic teeth - 6 pcs.
- Peas of black pepper - 4-6 pieces.
- Bay leaf - 3 pcs.
- Paprika - 2 tsp.
- Ground pepper - 2-3 pinch.
We begin to salt the lard at home in the jar with the preparation of the brine: bring the water to a boil, add salt, pepper, chopped laurushka, mix and let cool at room temperature. While the liquid settles, wash and cut the fat into pieces not more than 1 cm thick. Put them in a glass jar. Then fill it with cooled brine, add the rest of the seasonings, close the lid and put in the fridge. Salt lard at home in the bank for 3-4 days. Then take out the pieces, sprinkle with paprika, rub garlic juice and wrap it in foil. In this form, the fat is aged in the refrigerator for 3-4 days. Salting lasts for a week, after which you get a tasty, fragrant and healthy dish.
It is interesting! The composition of this product includes arachidonic acid, which contributes to the cellular and hormonal activity of the body. She also participates in cholesterol metabolism.
Solim brisket with layers of meat
At home, you can pickle bacon in a variety of ways, but the most popular methods are the above. With their help, it's easy to prepare a fat with fat layers. However, the product is even more delicious when using the hot salting method.
Salted brisket with layers of meat and fat can be in the multivark. First, prepare all the ingredients:
- Pork brisket with meat layers - 1 kg.
- Water - 1 liter.
- Salt - 4 tbsp. l.
- Sugar - 2 tbsp. l.
- A husk from 4 large bulbs.
- Garlic slices - 7-9 pieces.
- Bay leaf - 4 pcs.
- Pepper ground - to taste.
Onions husk for several minutes placed in a container of water, then carefully shake in a colander and spread into a pan. The next layer is placed the main ingredient with the sandpaper down. It should be sprinkled with pepper, garlic and laurushka. On top of the products pour brine (water, salt and sugar). Then the pan should be covered with a lid and set the extinguishing mode for an hour. Unlike the dry method of pickling, this technique guarantees complete safety. When heat treated at home, all harmful components of the product will be destroyed, and the dish will become even more delicious. To properly pick up fat with interlayers in this way, watch the video. The author of the video uses an ordinary saucepan instead of a multivark. The result is a beautiful marble bacon with a golden crust.