Quick Homemade Salo Curing
Description
Suitable for both holidays and everyday meals. This method of salting pork fatback is very simple. It uses ordinary salt, and what’s very important—it’s simply impossible to oversalt the fatback. It takes only the amount of salt it needs! So even someone who has never tried making it themselves can confidently get started. Now you’ll learn how to make quick salted pork fatback at home—give it a try and enjoy! It can be served warm or chilled.
Instructions
- 1
Step 1
1. Select fresh salo. First, place it in the refrigerator for one day.
- 2
Step 2
2. Cut the salo that has rested in the refrigerator into small pieces. How easy they are to work with depends on their size.
- 3
Step 3
3. Take rock salt and coarsely ground pepper; break up the bay leaves. Mix well. Add the following ingredients to the resulting mixture (optional): cloves, garlic, khmeli suneli, etc.
- 4
Step 4
4. Spread ordinary salt on the bottom of the container, covering it completely. Roll the cut pieces of fatback in the prepared mixture. Place them in the container. Cover with the remaining spiced-salt mixture. Let stand at room temperature for 2–3 days. During this time, turn over a couple of times. Then shake off the excess salt, put the salted fatback in a bag, and place in the freezer for 24 hours.