How to cook Lagman at home

Few housewives know how to properly pickle fat at home. And in vain: salted lard is a product that is not only tasty and satisfying, but also very useful for the human body. Although previously, this benefit was often questioned.

Now scientists have proven that animal fat contains substances important for the functioning of many organs, and therefore it is important and necessary for everyone to eat fat. But do not overdo it. Excessive use of absolutely any product, even the most useful, of course, can be harmful.

Today we will show you how to choose high-quality lard for salting correctly. And cook it deliciously at home with and without spices. You will learn that salting salo at home is not difficult.

With our recipes you can cook a traditional Ukrainian dish quickly and tasty. For starters, it should be borne in mind that homemade salty lard has different tastes. And they depend on a huge number of factors:

  1. selection of salting;
  2. selection of the product itself;
  3. age, etc.

How to choose the right fat for salting

To make at home a tasty salty lard, first. What you need to do is choose the right product for pickling. How to choose a product, some useful tips. 1. The optimal size of a piece of bacon for salting from four to six centimeters in thickness. Remember, the thicker the product, the harder and older it will be. 2. Pay attention to the color of fat, intended for salting. The product should be white or pale pink. Yellow color indicates that the product is stale or stored in the wrong conditions. 3. The skin should be well cut, have a light orange color and be free of bristle residue. When it is easily and effortlessly separated from the main piece, then the product is of good quality. 4. Smell: cut a slice. Fresh product has no peculiar smell either outside or inside.

How to pickle fat with dry garlic and pepper

The name of the person who salted lard for the first time has sunk into oblivion. But the product came to taste of many nations. Most likely, for the first time he was salted and the soldiers of Rome took with them on a long hike.

In warm climates, salted lard did not spoil for a long time. It was not only possible to eat it with bread, but also to cook various hearty dishes from it. The tradition of salting pork fat spread to all Slavic territories, the Baltic States and European countries.

Salt fat can be yourself at home. The success of a business depends on the choice of the “right” main product. It is necessary to acquire it in a pair form, it is better home in the checked place. Frozen suet will not be very tasty.

The thickness of the piece – this is a matter of personal preference, but you should not salt the pieces thinner than three – four cm.

  • lard of pork 1,2 – 1,5 kg;
  • finely ground black pepper – 5 g;
  • salt, necessarily large -100 g
  • fresh garlic – 4-5 cloves.

If there is no heavy dirt on the piece intended for salting, it is not necessary to wash it. It is enough to clean the stained areas with a knife.

Separately, combine the salt with pepper and mix.

Pork lard cut into pieces. It is optimal to make pieces about 6 cm wide and 7-8 cm long. Roll sliced ​​pieces on all sides in the mixture.

Put it in a clean container and mix with chopped garlic. If salt and pepper remain, then add the mixture on top.

Container put in the refrigerator on the bottom shelf.

A week later, salty pork fat with pepper and garlic is ready. A piece of black bread with salty flavored salsa tastes better than a hamburger from a fast food cafe.

Recipes for salting lard in brine at home

And now about how to salt the fat in brine and in spices and what you need for this.

Attention! In order to salty well and quickly salted, choose slices thin (up to 5 cm in thickness). If you salt a thick piece, then cut it into several smaller parts.

Salting of fat in a cold brine in a can

This variant of salting is considered to be a classic one and the salting period is 3-4 days.

  • lard on the number of one three-liter jar, if you lay the pieces tightly;
  • jar (3 liters);
  • water – 1 liter;
  • garlic – 4-5 cloves;
  • allspice and black pepper (can be ground, can be peas);
  • salt – 6 tablespoons;
  • lavrusha – 3 leaves;
  • pinch spices (anise, cumin, coriander, cardamom).

On a note! A mixture of spices can be purchased at the store. Perfect seasoning "salting".

In a saucepan (it is better to take the saucepan), pour in water, add salt and mix thoroughly. Put the brine on the fire and stir until the salt crystals are completely dissolved in water.

Spices (coriander, peas, pepper) a little crush with a spoon. If loose spices are taken, then, accordingly, they should not be crushed. Add to the boiling pickle all the spices, except garlic, mix and immediately turn off.

Garlic cloves cleaned, cut in half lengthwise. If you took large slices, then in several longitudinal parts. Crush a little with a spoon. Add to the cooled brine garlic, mix.

We take a jar, we put chopped pieces of fat into it longitudinally.

Attention! Salo should be packed tightly in salting jar. At the same time so that later there was an opportunity, if necessary, to get one or two pieces.

Fill the bacon in a jar with completely cooled brine together with spices, spices and bay leaf settled on the bottom. Shake the jar, leave, without closing the lid, for 2 hours in the room.

Close the salted bacon in brine with a lid, send it in the refrigerator for 5-7 days. The longer the jar of lard will stand and be salted, the more salty it will be.

Fully prepared homemade bacon in brine will be in a week. Then it can be eaten or stored in such a form in the refrigerator.

If you do not like to eat wet, just removed from the brine fat, you can do the following:

  • get it out of the jar, put it on a paper towel;
  • after drying, sprinkle with any spices you like (a little). Wrap in plastic wrap and store in freezer. Store at home in this form can be more than a year.

Salo in brine – the most delicious recipe for onion peel

It turns out incredibly fragrant, strong in texture, tasty. Salted this way quickly: just 1 day and the dish is completely ready.

How to cook Lagman at home

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