Recommendations on how to store salted bacon are important to any hostess. Salo or fat is one of the most popular products of animal origin. Despite the whole arsenal of anecdotes about this food, it is very difficult to give it up. In fresh form it is stored all day, but has a very delicate taste. The salted product is stored much longer, that is why in Russia they reserved salted fat in case of lack of fresh meat.
Caloric content of fat terrifies all people who are on diets: about 800 kcal per hundred grams. But you can recover from any product, if you use it immensely. The fat should be savored in small pieces, having a snack of garlic. This tradition has arisen for a reason, because in combination, both products contribute to the purification of blood vessels. This product is digested better than meat, because its melting temperature is equal to the temperature in the human stomach.
Advice
Buy a fat bacon from the back or sides. Thin fat from the belly is hard and tasteless.
Arachidonic acid, contained in the product, activates the work of the brain and improves blood circulation. Sheika, bacon and other store products will not benefit the body. The greatest concentration of nutrients is found under the skin( 1-2 cm).In order to benefit the body from this dish, the product must be home-made and environmentally friendly. Having visited the market or received a gift from their village, you need to know how to store fat so that it remains soft and tasty.
General recommendations for storage
Without salt it is not recommended to store the fat for more than 24 hours in the refrigerator. Salted product can be stored much longer. When salting it is very difficult to overdo it. Like the red fish, it does not absorb more salt than it needs. If you've never salted bacon before, know: this procedure is simple. For 1 kg of the product, 100 g of salt is enough. A piece of fat should be rubbed with salt, put in a sealed container and left in a cool place for three days. When taking the sample, start cutting off the top layer. In the case of nedosola leave the product in the container for another three days.
The second variant of salting is more refined. The bacon should be cut into layers or cut in a large piece at a distance of 5 cm. Mix 100 g of salt, 10 g of black pepper and 5 cloves of grated garlic. To taste, you can add dried herbs and favorite spices. The fat is rubbed with a mixture of pepper and salt, not forgetting the incisions into which to put grated garlic. After 5 days the product is ready for use.
Salo, salted for both recipes, is stored in a cool place( for example, in a pantry) or in a refrigerator. It is better to use a sealed container or enameled utensils for this purpose. Shelf storage period for the first variant of salting is 6 weeks. Lard with garlic and pepper is stored for about 4 weeks. Freeze it either in sealed containers, or tightly wrapping food film. Shelf life in the freezer is 1 year or more. It is better to immediately cut the product with convenient pieces for thawing. If it is re-frozen, its quality will deteriorate significantly.
A popular way of storing a fat in villages is salting in a jar. Three-liter jar thoroughly washed and dried. Walls from the inside are rubbed with a clove of garlic. The washed and dried raw lard is cut into pieces 5 by 5 cm. At the bottom of the jar you need to pour in the salt, then pieces of fat, the loan is again salt and so on up. In this form, the product should be stored in a refrigerated cabinet or in a cool place. Shelf life - up to one year.
Salo in brine
For pickling 2 kg of bacon you will need:
- 1 liter of water;
- 4 laurel leaves;
- 1 cup of salt;
- the head of garlic;
- 5 peas of black pepper.
Garlic cut into thin plates, and do not pass through a special crush. Wash the spice, cut it into small pieces of medium size( no more than the neck of the jar).Water boil with salt. At the bottom of the jar put pepper and bay leaf. Each piece should be rubbed with garlic and put in a bottle. You can not compact the pieces, between them there must be layers of air. Fill with salt solution bacon and leave the jar at room temperature for 2 days, without covering it with a lid. After the specified time, tightly close the jar and hide it in the refrigerator for 1 week.
After a week, slices of bacon should be removed from the brine, soaked with a clean towel and put in a sealed container. It is advisable to wrap them with paper. In the refrigerator, this dish can be stored for no more than 1 month. The best storage option: divide the fat in separate portions, wrap with parchment paper and put in the freezer. Even after a year the thawed bacon will be fragrant and soft. It is perfect for making soups, borscht and other dishes.
Than fresh product, so it is more useful and tastier. Long-term storage of bacon is a necessary measure for those who immediately received supplies of the product. If you have such an opportunity, buy fresh fat every week.
