Salo is one of the favorite and traditional dishes on the festive tables of Russians. In each house you can find individual recipes for this dish. After all, there are a lot of options.
But there is a classic recipe for fat from which everyone else goes. For many, cooking has become a tradition and it is difficult to imagine dinner on a cold winter evening without a sandwich with a piece of bacon. And everyone knows that the dish is perfect as an appetizer.
Salo came to us from Ukraine and was loved by many Russians. It is salted not only in villages, but also in cities. We present you a list of the 10 most delicious recipes for lard in brine.
10. In cold brine
This method will be appreciated by all fat lovers. Put a large pot on the fire, add peppercorns and bay leaf. Cool the water to 40 degrees and pour salt. Cool the brine completely and pour it in a jar to the brim.
Remove the container with the dish on the table for a couple of days, covering it with a lid. Then put in the refrigerator for two days. After that, wrap each piece in special paper and put it in the freezer. Serve together with pickled onions in separate slices or with a side dish.
9. In cold pickle with garlic
This is the most famous cooking option. To make it simple and it will not take many ingredients, but at the same time the taste will be saturated, which everyone will remember.
Add to the regular pickle to be made for the classic recipe. chopped garlic into boiling water. If you want to get more spicy lard, you can rub it with dry garlic after cooking.
Make a mixture of red pepper and garlic and get a sharp crust for lard. This option is done very quickly, but the taste does not suffer.
If you want to get a richer taste, then insist for several days in a row and only then serve cold.
8. Village option
Everyone loves fat, especially if it was made with love and tradition. For this village option you will need small pieces. Salt, pepper and add bay leaf to boiled water.
Rub the lard well with garlic and put in a jar. Pour solution. It will reach the readiness stage only in a couple of days. Be sure to close the lid. After that, pack each piece individually and freeze.
Serve at the first dish as a sliced dish or as a snack. This taste is the most famous and beloved since childhood. Our grandmothers also prepared bacon according to a similar recipe without adding anything superfluous. And even without any flavor enhancers, the fat was saturated.
7. With bay leaf and clove
The aroma of fat is impossible to confuse with anything. Appetite comes from him, so it is so important to make his taste bright. This will help cloves. During boiling in the brine you need to add cloves together with pepper peas and bay leaf.
Pour the chopped pieces of bacon with brine and leave for a few days to insist and soak. A pleasant appetizing smell will last a very long time even after freezing. A particularly pleasant aroma is when slicing.
Scientists have long proven that odors can increase appetite. With this recipe, the whole family will immediately gather at the table.
6. With allspice
Cut lard into pieces. In a large three-liter jar, lay the bay leaf on the bottom and allspice peas (so that it does not pop up). Then place pieces of fat on the walls, moving closer to the center. It must be filled tightly so that the spices do not surface.
Then, in a saucepan, boil water and add enough salt to float the egg. Pour bacon and cover with lid. Add garlic if the lard will not be stored for long. If you decide to freeze it for a long time, then the first version of the ingredients is enough.
Place the jar upright and leave for several days. Wrap each piece after cooking in foil and put it in the freezer. Allspice is an integral part of each recipe, thanks to it, lard acquires such a taste. But the main thing is to correctly calculate the amount and not go too far.
5. Gentle
As a rule, fat is loved because it melts in the mouth, tender. This option can be prepared independently. Cut the fat into long pieces so that they fit in a large jar in height. Then rub the fat liberally with spices to taste (spicy or spicy).
Cool boiled water to 40 degrees and add bay leaf, peppercorns and plenty of salt. The brine should be well salted so that the lard absorbs the salt completely. Next, put the jar sideways and put all the pieces in the jar. Then place vertically and fill with cold brine.
Infuse the pieces for several days (best five). After that, you can immediately cut into portions and put on the table with the first dish. Fat will be very tender. A great option for lovers of salty snacks.
4. At the bank
Billet sala in the bank invented in order to avoid spoilage too much, but now it’s a tasty and healthy recipe. You will need salt, black peppercorns, dill, ground red pepper and, of course, lard.
With this method, you can salt the lard in a jar using the dry method, simply rubbing it with salt and spices. In another case, you need to prepare a brine, as described above. Serve with the main course. It goes well with soups.
3. Quickly
Sometimes you want fat right now, and there is no time and patience to wait almost a week. For such people found a way out - preparation quick. You need to cut the lard immediately into portioned thin slices. Put them in a jar. Sprinkle salt, peppercorns, garlic and bay leaf. Shake the jar well and leave until evening.
Such an express option will help to get rich and tender slices of bacon for a sandwich filling. You can use this recipe for the festive table. Sprinkle the sandwiches on top with greens or just put a sprig of parsley, and this dish will become one of the most delicious on your table.
2. At home
To make lard at home, you must first prepare the brine. To do this, pour water, add pepper, salt and bay leaf. Boil water and keep boiling for a couple of minutes.
After that, extinguish the fire, let the brine cool and fill them with lard. To make it saturated, let it brew and soak for several days.
The longer the spices soak in the lard, the more salty and bright the taste will be in the end, after which it must be laid out in separate packages and put in the freezer.
1. In onion peel brine
This dish acquires a rich, smoked taste with proper preparation. To prepare lard on this brine, you will need one kilogram of lard, four liters of water, two glasses of salt, a couple of handfuls of yellow onion husk. If you wish, you can pour in any additives that you like.
To prepare the brine, boil the water by adding a handful of salt and onion peelHold on medium heat for about 15 minutes. After the brine has cooled, remove the husk from it, pour lard into it.
The necessary time for insisting is five days. Salo acquires not only an amazing taste, but also a pleasant color, which will immediately cause appetite.