It is best to take fat with large meat residences to salts with large meat residences, it is best to take a subchannel. Pay attention to the fat when purchased it - it should have a homogeneous color, not very fat, the skin should be tender. If the larger with a solid skin was caught, it is best to cut it immediately before the salin.
So that the salo salty in the brine is at home prepared faster, cut it with small pieces - 3-5 centimeters.
If you want to further shry fat, then leave a small piece of 10-15 centimeters long. How to smoke undercover at home, I will tell you in the next recipe.
Tip: When preparing a bass, do not forget to rinse it well in running water, but before cooking, dry it - so it will absorb the brine and it will be more comfortable.
One kilogram of Sala will need a glass of salt.
Tip: When salting, saline, meat and vegetables use only a large seaside salt.
Sweep the salt into the spacious dishes.
We pour salt with hot boiled water and mix very well to solve the salt as much as possible.
To the taste of salted sala in brine at home was gentle, pour prepared pieces with warm prepared water.
Add to brine 2-3 cloves of garlic, bay leaf and dried greens. Here you can show fantasy - dill, basil, parsley, any spice to your taste.
The brine should cover the fat completely.
Stir the prepared mixture and put in the refrigerator to the bottom shelf.
For 5-10 minutes, we prepared a wonderful larger, now it remains only to wait until it comes to full readiness.
Depending on the size and quantity of products, the time can be increased by 6-12 hours. Middle slices of the bass are asked in this way for 12 hours.
The finished fat is taken out of the brine, we dress with spices at will - black fragrant pepper, garlic, greens. Cut slices and chilled to the table.
Keep fat in the refrigerator, if you can resist and not eat everything at once. Bon Appetit!
Salo with meat layer from the abdominal part of pork carcass is suitable not only for smoking, baking or grilled cooking, but also for marination. However, the salting in the marinade takes at least two or three days, and if you want to prepare something fast from the subchanger, you have to choose one of the hot ways. But even in this case, the larger can be chopped by speeding up the process with cooking.
Ingredients for recipe
- pork subcircle 800 g
- water 2-2.5 L.
- salt 100
- sugar 1 tbsp. l.
- apple vinegar 6 tbsp. l.
- laurel sheet 3 pcs.
- mix of peas 1 tbsp. l.
- carnation 3 pcs.
- badyan 1 star (to taste)
- zira Chipotka
- a mixture of spicy herbs for meat pinch
- dry paprika 2 tbsp. l.
- garlic 1 head
- rosemary pinch
- sour cucumbers for feeding
- greens for feeding
- mustard 1 tbsp. l.
- ketchup 1 tbsp. l.
How to cook pickles marinated
For this snack, you need to take a fresh piece of good subchanging with meat layer. Cut it into several parts or leave the whole, rinse thoroughly with cold water.
Pour 2-2.5 liters of water into the skill. Add salt, sugar, mixture of peas, badyana asterisk, bay leaf and carnation.
Add apple vinegar to this brine (you can and any other).
Lower the pieces of the subchannel to the scenery and boil on medium heat for about 30 minutes.
After the meat was welded, it should be taken out to the cold until a complete cooling, you can leave there a saucepan for a whole night.
Remove the fat from the brine and shift onto the paper towel to get into the extension fluid.
Prepare a little more mixture of peas pepper, and other spices that you prefer to meat. It can be dry herbs, rosemary, pippar hammer, fresh garlic with dill or parsley.
Grind several pieces of garlic in a mortar together with spices.
Lubricate one piece of the garlic mixture and wrap it into the food film.
The second piece can be cut into the ground sweet paprik and also pack into the film.
After that, remove the convolutions into the freezer or just in the refrigerator so that the lard slightly slightly.
Before serving snacks, get it out of the refrigerator and put it thin.
It is important to choose the right fat for salting - it should not be a housing. If you can try to try (when buying on the market), it is easy to determine, but when buying in the store you will have to navigate only on the appearance and recommendations of the seller. Here I note that from where the salty is bought - the softness of its skins depends. If the fat is homemade, then the pork (most likely) smoli, and therefore the skin will be soft. The sala from the collective farm pig 90% of the skin will be like rubber (and with this almost nothing can be done - or measure it or to market for homemade lard).
Since I love fat with meat streaks - I will plant a sneaker, but the salting recipe will not change if you decide to sleep clean fat. For the salting, I use the fat 6-8 centimeters thick - it looks beautiful (flattened) and it is better as quickly and faster (and then you will catch all the saliva). And at least we have a Russian man with a fat fat, but know: the best larger fat is "from under the beza", the subchanits in Ukrainian, and in our place - pork breast.
Salo and skirt should be slightly rocked with a knife, then wash under cold water and give a track. For salting, it is necessary to use salt only a large grinding (small salt, as it were, it envelops and the slope is asked the top layer, but it is not completely dehydrated and the rotation process is not prevented.) And without impurities (even without iodine - it burns the top layer, dramatically raising the temperature that leads to tuning and damage). In addition, it will also need 5-6 garlic teeth (I have a piece of sternum by 650 gamps), and on a small pinch of ground black pepper, fragrant pepper, laurel sheet and coriander. You can add dill to taste. Already the ready-made sets of spices for salting salts are sold, but you can assemble the mixture yourself (I pick up in it - I prefer to do it myself). You can saline fat without spices, but only using salt, but I like more with them.
Salt (can and more than a prescription - an extra salt of fat does not absorb, we eat no salt) and we mix the spices. Garlic cut thin slices. And now, everything is simple - we rub the fat from all sides with a mixture for salting, we look uniformly with pieces of garlic (you can go to garlic through the meat grinder and laugh with spices and grace the ladder, but I do not like the taste of garlic as it is going, and so it's easy to remove it And the smell will be awesome) and put in a plastic mold with a lid (so far the fat will face in the refrigerator to smallest and not soaked in strangers) and put in the refrigerator for 3 days. This time is enough to salmon. It is necessary to solit at a temperature of 2-4 degrees. If there is no plastic tray, it can be replaced with an enameled or put the fat in the package (better in two because excess water will be separated - can flow). Three days later, the fat is ready. A salted brine is highlighted in the tray - it must be merged. Salo is softer and fragrant. Properly cooked fat on the section should be white (with a slightly pinkish tint). Consistency is dense, elastic-plastic.
I will keep the finished salted fat in the freezer (after removing garlic) and, if necessary, I get out and cut - first, you can cut thin-thin (my weakness), and secondly it can be stored for a very long time and in taste is much tastier than what is that arrived in the refrigerator 2 weeks. After all, you do not eat fat three times a day, but you will not pick up 200 grams. The only drawback of Sala is despite the fact that it is useful from it can be corrected (no more than 20-30 grams per day).
Structure:
.
650 gr. Pork breasts
.
1/4 h. Spoons of ground black pepper
.
1/4 h. Spoons of Ground Coriander
.
1/4 h. Spoons of ground fragrant pepper
.
1/4 h. Spoons of ground laurel sheet)
.
5-6 Zubkov garlic
.
2 tbsp. Spoons of stone salt (salt must be a large grinding)
Recipes of dishes with a subchange are a real find not only in terms of application, but also in relation to the family budget savings, it is not expensive, but the treats, the main ingredient of which he is will delight lovers of something simple, tasty and satisfying. It is not difficult to cook pork boost, it can be baked in a sleeve or foil - in the oven, in coals, in a slow cooker, cook with spices, plant, pick up. In the ventilation form or baked in the oven, for example, it is often used for sandwiches - a good idea of \u200b\u200ba saturated snack and snacks to the boors. The aroma of garlic fatty mortar stimulates appetite well.
The five most commonly used ingredients in recipes:
It is worth noting that for the preparation of treats from the pusanna, they will not need serious skills and skills on the part of the kitchen craft - using the recommendations of experienced cooks, you can make a dish that will be successful. Who will refuse a ladded piece of melting in the mouth of Sala? And about the benefits of the last specialists have already been said a lot ...
Or undercools, it is important to choose it in the market for butcher. For the choice of this product I want to note that it is always smell that he is on the smell. If the animal was signed up on high-quality feed, then fat or underdress it will be pleasant to smell it, you will feel it.
I bring to your attention a recipe undercool, which will marinate in a spicy brine for a few days. To taste, it will turn out to be gentle and soft - an excellent snack for vodka.
Preparation time: 30-40 minutes.
Cooking time: 3 days.
Ingredients:
- Fresh underscores 800 g,
- 2 l water,
- Normal salt 7 tbsp. l.,
- Sugar 1 tbsp. l.,
- a mixture of peppers of 1.5 tbsp. l.,
- Carnation 3 pcs.,
- Zira pinch,
- Laurel sheet 2 pcs.,
- a mixture of fragrant herbs pinch,
- Cumin pinch,
- Badyan 1 Star,
- garlic 2-3 slices,
- Sweet paprika 3 tbsp. l.
Rinse a piece of undercut under the jet of cold water, cut into two or three parts. For this recipe, it is necessary to cut the skin immediately, or later at the end, because it will be harsh. 
In the bucket pour clean water and put on the stove. Add salt and sugar, fragrant herbs, chopped spices in the mortar. You can also throw several pieces of garlic in the marinade, slightly crushed. Heat marinade about five minutes. 
Give to cool the finished marinada. Slices of undercool Put in the food container or a deep bowl. 
Fill pieces of marinade and remove into the fridge or on a balcony for 3 days. 
After time, the marinade will acquire a pinkish shade - this salt will pull out all the blood from the undercool. Remove pieces and rinse with cold water. 
Wretched the ones, he is ready.
The underconsiders turn out to be softer and gentle, not like that if you just fell asleep with salt with spices. If you wish to keep a pink shade of a meat layer, then use the food salter during marination. 
It is possible to store the undergraduates in the refrigerator, or in the freezer, if for a long time. Optionally, the pieces can be cut into a paprika or a mixture of ground peppers before soaking into the film. No less delicious
