How correctly to salt fat

"on-poltavski"

Such fat it is possible to prepare Fat for 2-3 hours. In a glass jar fat, salt, garlic and other components to taste is imposed. Then all it is filled in with boiled water, closed by a cover and cooled (in a refrigerator or at a window). As will cool down, it is possible to cut and eat. It is possible to put fat in a freezer also. It will turn out is even more tasty.

Fat "traditional"

1 kg of fat plentifully to salt and leave on a cold on two days. In two days an onions peel and fat (salt from it not to shake) to lower in boiling water. To add 5-6 pieces of a bay leaf, a bell pepper, 1 teaspoon of black pepper and a half-teaspoon red, salt and the ground garlic (2 heads). To cook 7 minutes from the moment of boiling. To cool, clear of a peel, to combine in a cellophane package – and in a freezer. Fat is ready in a day. Yes, by the way, be not afraid to miss with salt: if have put much – fat takes so much, how many it is necessary for it; if not досолили – it is possible to salt in a package and again in a freezer. Try - prepares not for long and it turns out it is very tasty even from not the freshest and good fat.

Donetsk способ 

the Bare way of salting of fat: fat is cut on pieces in size with a fist, garlic from calculation 1 segment on 1 piece of fat and this garlic in advance is cleaned cut on кругляшки. Spices - hops-suneli, pepper, ground fennel (dry) etc., on taste are prepared. The wide ware of type of the big pan or тазика, depending on quantity of fat undertakes. On a pan bottom it is filled a few seasonings, pepper and garlic. Then we take in the left hand a fat piece, in the right handful of large salt and we rub a piece of fat with this salt over a pan. After that we stack fat in a pan a skin downwards and we repeat operation with other piece of fat, pouring all this business by spices and garlic. Salt can to be saved. When fat stocks will be exhausted, it should be stamped a little in a vessel, to cover smaller diameter or a plate, from above – small oppression (for example, a 3-one-litre jar with water), and – in a warm place for 3-4 days. After that fat is already almost ready - it is necessary to pull out it from a vessel, to shake juice, to turn in х/б a rag and to put in a refrigerator. As soon as will freeze, it is possible to enjoy unique taste.