How to pickle tasty fat at home - several options

Pork fat is a traditional product of many Slavic peoples. Usually it is used in salted or smoked form, less often baked in the oven or boiled with spices. There are a lot of ways to tasty salo. Many families have their own traditional recipe, which is passed from one generation to another. Many of these recipes are simple enough to be used in practice, but there are also more complex options that presuppose the existence of certain skills and adaptations.

The easiest way, how to pickle tasty fat, is to use only salt and garlic. In this case, in just a few days, a wonderful product is obtained. Half a kilo of fresh fat (you can use podschevok) will need about 4 tablespoons. Salt and garlic head. In addition, you need to take a clean dry glass jar (suitable for liter or a half-liter) with a tight-fitting lid.

Salo should be cut across into pieces about 4 cm thick, each of them roll in salt, then put in a jar, pouring the remaining salt and shifting the peeled, cut large garlic. A little mixture is left to pour to the top. After that, the can is closed and left in a cool room for 10-12 hours, then cleaned in a refrigerator. After another 12 hours, the fat will be ready, and you can store it for a month without taking it out of the jar. The only drawback of this method can be considered the need to cleanse the product every time before use.

How to tasty pick salo in brine

This method of salting is good for the duration of storage. And for this it is not even necessary to use a refrigerator, just a cool room. Though it turns out so tasty, that a question of storage, as a rule, does not arise. Before salting the tasty fat, you need to prepare the necessary products and utensils, then all to do without fuss. For 2 kg of bacon you need to take about 1.5 liters of water (clean or filtered), 6 heads of garlic, salt and ground pepper to taste. You will also need an enamelled pot, jars with lids and a chicken egg.

First, peel the garlic and let it through the press, and then prepare the fat. It is cut into pieces about 5 cm wide and rubbed with garlic, sprinkled with ground pepper. After that, it is laid out in jars (you do not need to compact it, there must be air between the pieces). Pour water into a pot, place an egg in it and add as much salt as necessary to start the egg to float, after which it is removed and used for other purposes.

The brine is boiled, then cooled to room temperature, poured into cans, closing them with lids. Salo is put in a cold place. You can consume it in 3 days.

How to pickle tasty bacon Boiled

In this form it turns out to be very gentle, so the recipe is ideal for those who do not like hard fat. It takes surprisingly little time to prepare it, and the ingredients will be, as always, the simplest. For a pound of fat, take 3 tablespoons of salt without a slide and a bay leaf. In order to make it excellent not only in taste, but also in color, you can still use onion husks. Before salting the tasty fat on this recipe, the husks are washed, poured with water and brought to a boil. Then the water is salted, put the bay leaves and lard. Cook it for about 15 minutes, after which it is removed, cooled and stored in the refrigerator.