Salo is considered one of the most popular products of such national cuisines as Russian, Ukrainian, Polish and German. A large number of cooking options are known, including salting, boiling and roasting. Salted lard contains not only saturated and healthy fats, but also amino acids important for the body.
It is necessary
- –550 g of fresh lard with skin and layers of meat;
- –0.7 cups of salt;
- –2-5 bay leaves;
- –Black peppercorns;
- -1-4 cloves of garlic;
- –4-6 bulbs with dense husk;
- –1.5 tsp. paprika.
Instructions
Step 1
The first stage is the choice of high-quality bacon, which should be moderately dense and have resistance when flowing with a knife. The color of the bacon ranges from white to milky. Yellow indicates old age or poor storage conditions.
Step 2
Take lard, clean the skin from excess hairs. Pour water into a saucepan, add salt. Stir so that all salt crystals are well dissolved. Put on fire and wait until it boils.
Step 3
Remove the husk from the onion and place it in a saline solution. Place the lard in water so that the top layer is 5-8 cm higher. Simmer over low heat for about 10-17 minutes, then leave in the infusion solution.
Step 4
After 6-10 minutes, remove the bacon and let cool. Use a paper towel to pat dry on all sides. Grind garlic, pepper and bay leaf in a blender until powdered. Make cuts throughout the piece of bacon and rub thoroughly. Sprinkle with paprika on top, wrap in foil or gauze, and then put in the cold.
