Country-Style Salted Fatback in Brine
Description
Suitable for both special occasions and everyday meals. With this recipe, you can salt-cure any pork fatback, even belly with a meat layer. If you are curing a large amount, drain the brine after the specified time and freeze the fatback. You can also cure it in small batches and reuse the brine. Serve the appetizer with your meal.
Instructions
- 1
Step 1
Prepare the ingredients. Rinse the salo, pat dry, and trim the skin with a sharp knife.
- 2
Step 2
Bring the water to a boil in a saucepan, add the peppers, bay leaf, and salt. Bring to a boil and dissolve all the salt crystals, stirring the brine with a spoon.
- 3
Step 3
Meanwhile, peel the garlic, slice it into thin slices, cut the lard into small pieces, and put everything in a jar.
- 4
Step 4
Cool the brine completely, pour it into jars with the salo, cover with a lid, and leave in a dark cool place for 2 days. Then seal the jars with lids and move them to the refrigerator for another two days.
- 5
Step 5
Thin fatback without meat streaks can be tasted as early as 2-3 days later.
- 6
Step 6
Thicker pieces, and especially those with meat layers, cook for the specified time.