Description
I want to share two ways of salting from my husband - welded raw and fat. In our family fat among relatives and friends is very popular, and is transmitted as a delicious gustincic. We both tried)) I Combined them for convenience in a single recipe. In both cases, the fat turns out tender, flavorful and of course delicious!
Ingredients
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Fat
3.5 kg
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Salt
6 Tbsp
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Black pepper
1 tsp
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Allspice
5 piece
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Bay leaf
6 piece
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A mixture of spices
2 tsp
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Garlic
15 tooth
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Water
1 l
Cooking
Here we took a piece of the peritoneum with layers of meat
Cut into two parts. One part will podaryat, the second - salt raw.
Take one piece, cut another in half and boil them, since boiling for 15 minutes in water with a tablespoon of salt and three Bay leaves.
Garlic peel and RUB on a small grater. Crushed black pepper and allspice, to break into pieces Bay leaves, mix with the spice mixture and salt. Then the garlic, mix with salt and spices.
Fat boiled
Remove and chop into smaller pieces.
Well from all sides, RUB with salt, garlic and spices - to take half of the total mixture.
To remove the package tightly rolled up and put into the refrigerator to proclivities for three days.
The second part of the peritoneum cut into pieces
And grate the other half of the spices with the garlic.
To remove the package, tie tightly and put in refrigerator. Pickle for three days. After three days you can fat to eat. The part we put it in the freezer.
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