How to salt fat in a hot way - a recipe. Salting salted in brine at home

You can, of course, buy salted bacon in a store or on the market. But where is the guarantee that this product will be fresh, and its taste - meet your gastronomic preferences? Here in Ukraine in the market you can try fat from different manufacturers and make a good choice. And with you will share recipes for home cooking of this product. Immediately introduce the case: in Ukraine there is lard and a sponer. The first is a solid piece of pork fat. From it they are drowned with cracklings or thinly cut into rye bread, and still they make curds - a meat dish. The sponker can be described as follows: puffed bacon. This is when fat is punctuated by layers of meat. It is also called bacon, brisket, podcherevina. Sponder also salted and smoked. But this is an independent snack. Bacon is good with scrambled eggs, and with bigos. Salting the fat in a hot way is possible at home. And many housewives prepare it themselves. How? Read about this in our article.

Benefit

Compared with meat, bacon is a more budgetary product. And no less useful. Salo (if consumed in moderation) does not promote the development of fat deposits and a set of excess weight. But the benefit from it is beyond doubt. It contains arachidonic acid, which maintains the lipid balance of the skin, nourishes it, regulates hormonal tone and stimulates metabolism in the body. Contrary to popular belief about cholesterol, lard purifies blood vessels. This is a unique product. Salting pork lard in a hot way makes it possible to get an ingredient that will give juiciness to meat dishes, in the form of squash will make dumplings stuffy, and with vegetables the food will be very gentle. But many people love this product and just like that. With a sharp knife we cut off a thin, translucent slice of fat and put it on the Borodino loaves. Green onions and a pile of vodka ... What else is needed for a heartfelt repast?

Ways of salting. A few secrets

To prepare a treat, you must first choose a raw product. Young and good fat should be white, with a pink tint of color. A knife in it easily enters, as in an oil. Salo should be quite elastic - when you press the trail there is still some time. Mistresses check the quality of the product by smell. Good fat has a pleasant, slightly sweetish flavor. Qualitative shponder is determined by the layers of meat. There should be no traces of stubble on the skin. There are three main ways of pickling lard. The first one is dry. A piece of fat is simply covered with salt with spices and so left under the yoke. The second method is wet, without heat treatment. Pickling lard in brine at home is a long and time consuming process. In addition, neither the first nor the second methods are suitable for the sponer. It becomes very hard. And, finally, the third way is hot. About him and will be discussed below.

Spinner in onion peel

Approximately 1 kg of podschevka (bacon) is cut into four equal parts, together with the skin. In a large saucepan, boil a liter of water. Pour a glass of salt and stir until the crystals dissolve completely. We need a husk with five kilograms of onions. Half of it will be put in a saucepan. We put four pieces of fat on top. Between them, too, we will cover the husk. On the top should be onion clothing. A little bit of water. Let's take the upper husk. Bring to a boil and cook for ten to fifteen minutes. Remove the pan from the fire, wrap it in a blanket and leave it at room temperature for twelve hours. We clear the shponder from the husk. We'll clean the garlic head. The teeth are cut large. Nashpiguem pieces of shponoder garlic and natrem black pepper. In principle, the salting of fat in a hot way in onion husks is completed. It remains to make the final touch. We unfold the food film. With each piece of the shponder we put next to the laurel sheet and two nails with fragrant pepper-peas. We'll wrap it up and leave it in the fridge for a day.

Fragrant Fat

Salt prolongs the food usefulness of the product. But its gastronomic qualities largely depend on spices. Salting the fat in a hot way is possible without seasonings. But then it is used exclusively for squall. And if we want to get a delicious and fragrant fat, we will prepare a mixture of spices. There must be ground red pepper (burning and coarse grinding), turmeric, dried dill, three or four cloves, laurel leaf (rubbed in the palms as small as possible), cinnamon and nutmeg. All seasonings can be put on eyes, on a pinch. Optional add other favorite spices - hops-suneli, coriander, white pepper. Kilogram of fat is cut into large pieces. Put them in a saucepan and fill it with water. After boiling, cook three minutes and add four and a half tablespoons of salt. Leave it for half a day. Wipe the pieces with a towel and rub them with garlic. We wrap in the food film and put it in the freezer for a day.

The fastest method of salting hot foods

Sometimes so uneasy to try the product! Or friends came to visit. And what could be better for vodka, like a thin, slightly pink slice of bacon, laid on the rump of rye bread. And if a piece of fresh pork fat was lying around in the fridge, then in half an hour you can start a feast. Prepare a clean jar with a lid, put the kettle on the fire. While the water boils, cut thin slices of two hundred grams of fat. In a separate bowl, we mix three large spoons of salt, one teaspoonful - peppercorns, four finely chopped cloves of garlic, two broken laurel leaves. You can add more spices to taste - paprika or chili, coriander or turmeric. Add the fat into the jar, alternating it with a mixture of salt and spices. And we'll fill it with boiling water. The water level should be one centimeter above the fat. We stop the jar with a plastic lid. When the liquid cools down, salting salted in brine at home is complete. But the product will be more delicious if you hold it for at least ten more minutes in the freezer.

In the multivariate

Salting hot in a hot way is possible with the help of kitchen devices. For example, the above method with onion husk is suitable for cooking in a multivark. The kilogram of the brisket is cut so that the fat is placed in the bowl. Two handfuls of husks from onions are washed. Half put the bottom of the multivark. We put on the onion clothes pieces of fat and five laurel leaves, rubbed in the palms of their hands. From above we fall asleep the remained husk. We boil a liter of water in a saucepan. We dissolve in it two hundred grams of salt and two tablespoons of sugar. Fill with steep boiling water lard with onion husks. Cover the lid and put the "Quenching" mode for one hour. After the end of the program, let the salad be marinated in brine night. After that, we take out pieces of the shponder, rub it with garlic and spices passed through the press. We wrap it in food film and put it in the refrigerator.

With mustard and onion husks

First we make a mixture of spices. It consists of salt (5 tablespoons), Dijon grain mustard and black ground pepper (two tablespoons), four squeezed cloves of garlic, three nails. We boil two liters of water. Pour a mixture of spices there, leaving a certain amount for rubbing afterwards. Kilogram of my fat, cut into bars. In boiling water, add two hundred grams of onion husks and seven laurel leaves. We put the fat. Cook it on a small fire for two hours. Salting hot in a hot way is also beneficial because the storage period is longer, because all microbes die from such a long heat treatment. Then we take the bruski from the brine, dry it and rub it with the remaining spices. We pack each piece into foil or food film. We put for a day in the freezer.

Lard salting hot in Adjika

With five kilograms of the product, you must first cut the skin. We dip the fat into boiling water and cook for about fifteen minutes until foam appears. In a bowl, prepare a mixture of 500 gr. A large sea salt and 50 g. Black ground pepper. Salo cut into large pieces. Abundantly rub their spices. Do not be afraid to overdo or make the dish too sharp. Salo takes in as much salt and pepper as you need. Large cut four or five cloves of garlic. Nashpyguem them bars of fat. In a bowl, mix four tablespoons of mustard with seeds and two - adzhiki. We shall smear with this mass pieces of fat. We put the bars into containers very tightly. Between them you can add berries cranberries or cranberries. We will securely pack the lids and put them in the refrigerator for five days. This recipe for salting hot fats is not suitable for bacon.

Aromatic appetizer with garlic

This recipe suggests cutting the product into small pieces. Add them to a saucepan and fill with filtered water at room temperature. The liquid should cover fat by two centimeters. We bring water in a saucepan to a boil, after which we cook on a small fire for about five minutes. We remove the vessel from the plate. Add five tablespoons with a slide of salt. Stir well until completely dissolved. Leave it like this for twelve hours. Thus, cooked bacon in a brine (hot way) will make it soft and suitable for any teeth. After half a day we take out the pieces, we dry them with kitchen napkins. Five cloves of garlic grind and grind with a mixture of spices. You can use the already prepared composition of seasonings "For pickling lard", but nothing prevents us from cooking it ourselves. The main thing is that the mixture contains coriander, bay leaf, black and red pepper. The seasonings will become slightly moist from grinding with garlic. This mixture and you need to cover every bit. After that, we put the fat in a tightly closed container or wrap it in foil or food film. After three hours in the fridge, the snack is ready.

Sponer in the oven

So far we have been considering how to make lard in brine in a hot way. But on this culinary fantasy of the people does not end. Bacon, that is, bacon, in which there is a layer of meat, will be very tasty if it is baked a little. For this kilogram bar cut into slices 1-2 cm thick, but not completely, but only to the skin. We got something like a book with pages. We clean and finely cut four cloves of garlic. We combine one hundred grams of salt with your favorite spices. Generously we rub the "pages" with this mixture. We wrap the bar in foil - tightly, so that the fat does not flow out. Aluminum envelope put on a baking sheet and sent to the oven. With a quarter of an hour we bake the plywood at 170-180 degrees. Then cut the foil, unfold the edges and give the browned for about five to ten minutes.

Another express method

Salting salad in the package hot way allows you to get a delicious snack after a day after cooking. For this we need a dense, non-permeable polyethylene bag. We cut lard with small blocks. We rub each with spices (ground black pepper and crushed bay leaf necessarily). A liter of water boil. We dissolve in it a glass of salt. Stir until completely dissolved. You can add a little nail. Hot, but not boiling brine is poured into the package. We tie up the elastic band and leave it to cool. When the liquid reaches room temperature, remove the package in the refrigerator.