Good advice is given how to salt fat.
If you buy crude fat for salting, vnimayotelno look narrowly at it. It is desirable to take tolyosty white fat with a minimum a streak. Carry out along a piece the back party of a nail if a lot of fat – good soft fat if it is not enough – rigid was scratched out. Veryokhny a layer of fat shouldn’t remind cellulitis, such too it is possible to salt, but it is badly chewed. To salt fat it is possible in several ways.
Dry zasol
At a layer of fat to smooth out a skin. To cut through it kubikami, without cutting a skin, the size about 5×5 see. In the enameled capacity suitable on the size, nasypat on a bottom a thin layer of stone salt to lay out a skin down a layer of fat and to fill up it I will merge from all directions, moving apart cuts. To sustain at room temperature 1-2 days while fat will start up juice, then ubrat in the refrigerator for 7-10 days. To turn in cellofan that didn’t dry up. To cut off in process of a neobkhodiyomost, to wash salt and to use. It is possible, tshchatelyyono having washed salt, to store fat in the freezer – it dolshe will remain.
Zasol in butylke
Fat to cut with cubes about 5×5 cm together with a skin. A head of garlic to clean, rub on a small grater and to dissolve with a few water. Everyone kusochek fat to dunk from all directions into grated garlic. Then, properly pressing, to dunk into kamenyony salt, very densely to lay in pure dry butylek and to clean in the refrigerator. To use through nedelyu.
In a brine
In a pan to pour cold water. To prepare a brine: to put in water a half of a crude potato and vsypat salt. To dissolve salt, while potatoes not vsplyvet. In salty water to put the fat cut together with shkuyory cubes and to clean for three days in the refrigerator. To get fat from a brine, to dry a towel, obsypat from all directions thin salt, to turn in a fabric (best of all a piece of a linen cloth), then in cellofan and to store in the freezer. Advantage of this way that fat is very good prosalivaetsya, a skin becomes very soft, and it is fat very white and tasty.
(On Hozyain newspaper materials).