Salted Fatback Without Brine
Description
It works for both special occasions and everyday meals. Salted pork fatback is a wonderful option for an appetizer or a quick snack as an open sandwich on rye bread. Don’t be afraid to use a large amount of salt—the fatback won’t absorb more than it needs and won’t become oversalted. You can choose the spices to your taste, for example coriander or hot red pepper. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making dry-salted salo without brine.
- 2
Step 2
Rinse the fatback, pat it dry thoroughly, and cut it into pieces. Rub the pieces with finely chopped garlic and sprinkle with black pepper. Spread coarse salt on the bottom of the container, place the fatback on top, and coat it thoroughly on all sides. Add allspice and cover the container with a lid.
- 3
Step 3
Leave the salo at room temperature for one day, turning it over 1–2 times. The salo may release liquid; this is normal. Then refrigerate for three days. Then shake off the salt and place in the freezer.
- 4
Step 4
Done. Serve with herbs.