Fat: what is this product and how to cook it

Food should be not only useful, but also delicious, to give pleasure with food. Otherwise, there is no use for it, only the costs of money, energy and time. And what can be more delicious when you get hungry, than a slice of fragrant salted greens seasoned with black pepper, and a slice of fresh black bread crumb?

Fat and fat

In Germany, Hungary, Poland, the bacon is very popular. What is it - you ask. The word is translated as all the same fat. But not all, but cooked in a special way. First, for the fat, only lard is suitable. It should be fairly dense, though soft. The best way for these purposes is the subcutaneous layer. Secondly, it is important to remember about the fat, that it is necessarily salo salted or salted and smoked. Thirdly, when preparing it, you can not do without the use of spices. In the course are traditional: bay leaf, black fragrant and bitter pepper. Plus those that the hostess prefers, if the product is made at home. And I also want to add about the fat, that this is an important component of a huge number of recipes. It is put in many dishes, for example, in porridge, pea and bean soup, they stuff their meat to give it tenderness and aroma. And, of course, they eat just like that, in the form that the product is obtained after salting. By the way, the East Slavic peoples, actively consuming fat in food, did not call his fat. That this dish is close to our national cuisine, it became clear when the first cookbooks appeared, revealing the art of cooking different dishes.

How to pickle bacon at home

Recipes of how to make a natural product themselves, at home, a lot. To begin with, consider the simplest. Under the pork bacon takes fat from the spinal and lateral parts of the carcass. The undercuts are more suitable for heating on smalets, sausages and other products. Cut the workpieces into the same stripes or bars length of 10-12 cm and a width of 20-30. If there are layers of meat in them - wonderful, it will turn out even more delicious. Each piece generously grate ordinary table salt. Only large and not iodized (otherwise the fat will turn out dark, in rusty smudges and with an unpleasant aftertaste). Try, add all 4 sides of the bars. Then take a wide enamel pan or a basin. Sprinkle the bottom with salt too. Lay the layer down with layers of flesh. You can blacken each layer. Add them cut along garlic cloves, peppercorns and laurel leaves. If you want, that at you the spice Hungarian has turned out, each piece of fat grind paprika (red pepper). Then the fat will need to be smoked.

Pickling

When the pan is full, cover it with a clean rag or lid, load on top, and leave in the kitchen for 4-5 days. Salo should stand for a while at room temperature to soak up spices. Then you have to shift the pieces: the top - down, and vice versa. Take the pan to the cellar or put it on the bottom shelf in the refrigerator. The fat should cool down for another 2-3 weeks. Than the pieces are thicker and bigger, the longer the salting takes place. Therefore, we indicate the approximate time. Ready fat is soft, it is easy to fit a match. Now cut the shkurochku, scrape off the excess salt with a knife, cut thin slices and enjoy!

The recipe is "fast"

It's also easy and quick to prepare a fat in this way. Salo put in the refrigerator, so that it is slightly frozen and cut better. Divide it into strips 4-5 cm wide. Salt thoroughly. Then just thoroughly ground with ground pepper. You can break the dry laurel finely, take coriander, paprika, crush the garlic head through the garlic, mix it together and thoroughly each bar. In addition, in the pulp of fat, you can make incisions and enclose garlic cloves and laurel leaves. The future bacon should be covered and left for 7-9 hours in the refrigerator. And then about half an hour or a little more (depending on the hardness of the product) boil for a couple or smoke. Check whether the match is a match or a toothpick. Then the fat is allowed to cool down, "to rest". And they serve to the table.