The fat in the brine — delicious recipe

Сало в рассоле - очень вкусный рецепт

Fat, as you know, is one of the ancient products with its own history and culture not only cooking but also eating. It compulsorily delivered in the Roman army under the Emperor Justinian, and this was done through legislation. And we give you two recipes will show you how to enjoy a fat pickle in brine.

Delicious recipe for pickling fat in brine


  • fat – 0.5 kg;
  • water – 1 l
  • salt – 7 tbsp. spoons;
  • rosemary – 1 sprig;
  • Basil – 1 tsp.;
  • the Bay leaf – 4 PCs.;
  • oregano – 1 tsp.;
  • garlic – 8 cloves;
  • allspice – 6 peas;
  • pepper 7 peas.


Salting the fat always begins with its selection and purchase. To get the most delicious bacon in brine, never hesitate to smell purchased the product. Try to break the skin, she should break with ease. If the fat is its consistency closer to a dense jelly than a familiar dense piece, is fresh lard, with newly slaughtered pigs, but the smell is still needed. This is very fresh fat salt immediately is impossible, nothing good happens, it must be kept in the refrigerator from two to five days. Then the fat must be well washed and preferably to scrape from all sides, don’t forget to check the skin for the presence of bristle, if it exists, must be deleted. Then the fat is cut into portions that you will be comfortable put it in a jar and removed from it, and further it is convenient to cut for feeding on the table, without cutting the piece into parts for cutting. Part of garlic cut into narrow oblong lobes, following a narrow knife that is shaped closer to the bayonet make holes in pieces of fat and nashpiguyte garlic. In a saucepan pour water, put there salt, spices (except rosemary) and ½ of the remaining garlic cut into large pieces and boil, allowing to boil for five minutes. Then put the rest of the garlic, this time finely chopped and cook for another minute. In a jar put the fat, shifting his rosemary, breaking a twig into pieces and pour has cooled, but still warm brine. And after three to five days, remove the bacon from the brine, Pat dry it and wrap each piece individually in parchment paper or plastic foil. Stored it in the fridge, but for lovers of frozen the fat can store in the freezer. Now you know the recipe for delicious fat salt in brine in a jar.

The fat in the hot brine — the most delicious recipe


  • fat – 0.8 kg;
  • water – 1.5 liters.
  • salt – 9 tbsp. spoons;
  • pepper powder – 2 tsp.;
  • paprika – 3 tsp;
  • the Bay leaf – 4 PCs.;
  • carnation – 5 PCs.;
  • garlic – 15 cloves;
  • allspice – 8 peas;
  • pepper 7 peas.


Wash well the fat, scrape it from every angle to ensure its purity and absence of foreign objects (chips, setae) and check the sandpaper to the bristles. Slice into portions, then when cutting you cut the piece, and immediately cut him. If desired, the sliced pieces can lard with garlic. In a saucepan pour water, put there 7 tablespoons of salt, all spice, coarsely chopped garlic and boil, provari a couple of minutes. Fat put a single layer in Сало в рассоле - очень вкусный рецептa wide enamel pan and pour over hot brine, cover with a plate and a large plate and put under the press. When cookware with lard has cooled, send it in a cool place, or better yet in the fridge. After three days, remove bacon, Pat dry. Of the remaining salt, garlic and ground spices make the mix, not forgetting, of course, cut into slices garlic. Roll in this mixture of fat or RUB it, shook his each piece in plastic wrap and send for a day in the freezer. Then the fat put each piece individually in parchment paper and store in the refrigerator. Here’s another recipe for a delicious fat in the brine.

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