Pork fat salt

Description

For many ages fat is the perfect place on the table. It is used in food and in folk medicine. I want to offer the option of brining, which I have shared with you, but now with pictures and more detail.

Ingredients

Fat

500 g
Salt

250 g
Coriander

2 Tbsp
Black pepper

1 Tbsp
Peppers red hot chilli

0.5 tsp
Thyme

0.5 tsp
Garlic

1 piece

Cooking

Select for pickling the bacon and cut it into pieces, about 20 by 15cm. Much little do not advise. I have layers of meat, but can be any, on your taste. The top was ribs, so fat is not very thick. If the fat is soft, oily, spreading, then, the pig was overfed with corn. If the fat is hard, it means the pig was hungry for a long time ( ( ( And the most delicious and dense fat is obtained if an animal ate "like a pig" - acorns. Most useful fat - 2.5 cm under the skin.

For pickling it is not necessary cans, cooking pots and oppression. Fat wrap in greaseproof paper and it will be just lying around in the fridge. Once the sheet of paper, sprinkle all the spices. Mix.

Slice the garlic. The number can be changed, but its presence is necessary.

Dip the bacon in the spice mixture, put the garlic on top, slightly crushing him.

Sprinkle a layer of salt on paper. It will be a "cushion" for fat.

Put the bacon salt and sprinkle it on all sides. Do not spare the salt, the bacon should be closed completely.

Salt use large. Not "extra".

Wrap in paper. Can put on top of the saucer, the borders are unfolded. Leave at room temperature for 12 hours. If salt in the summer, it will last 6 hours. Then put into the refrigerator for 2.5-3 days. If the fat is not thick, it is enough for 2-2. 5 hours.

It looks fat after 12 hours.

So on the second day.

And so on the third day.

Now clean the fat from the salt, garlic and spices. Slice and enjoy...)

Some wash the fat with water, but I prefer to leave the spices on the fat. Another small nuance. Try to cool the bread (it is bread made of dark flour grades). Just put half in the fridge. This bread with the "frost", but with nourishing soup... Yes, with onion, garlic... mmm...

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