How to salt the fat in a dry way
Modern nutritionists have long recognized pig lard as a useful product. Well, at least in salted fat, there is nothing but lard. But the composition of the sausages from the store can cause not only questions, but also digestive disorders. Therefore, it is better to buy a good piece of pork fat from a piglet that was fattened at home. After that, salt the lard in your own strength. Pork fat at home can be salted in several ways. The simplest of them is a dry salad grease. This fat is obtained not only tasty, but also useful. Lard, cooked by the dry method, is well and long stored without loss of taste. "style =" max- width: 100%; " alt="How to salt fat in the dry way">
It will be necessary for cookingTo cook the lard in the dry way:
- good fresh fat 2 kg;
- garlic 10 - 15 cloves;
- salt, coarse how much will leave.
Salt the fat according to the recipe1. Selected fat should not be washed if there are no leaks of blood and other contaminants on it.If they are, then the contaminated places can be cleaned with a knife, if it is a corner, then it is better to cut it and use it in other dishes. 2. A prepared piece of bacon must be cut so that the pieces do not break up. /medium/1528110240_2.jpg "style =" max-width: 100%; " alt="How to salt fat in a dry way"> 3. Grate fat on all sides with salt, not sparing it. It is impossible to oversalt good fat. Limit salt is necessary if the fat is very thin. It is not necessary to take fine salt, the taste of ready-made salty fat will be worse. "style =" max- width: 100%; " alt="How to salt fat in a dry way"> 4. Crush the garlic, chop it with a knife and spread it all over the fat, without forgetting the incisions. 5. Wrap the fat in paper, put in a suitable container and send it to the fridge on the lowest shelf.
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