Homemade Salo in Brine
Description
Perfect with meals and drinks. Serve this salo with borscht or any hot first course. It is very tasty sliced into thin pieces and eaten with black bread and a salted or pickled cucumber. The preparation will not take much time. Use salo with good meat streaks.
Instructions
- 1
Step 1
1. Prepare all the ingredients: wash the salo and scrape the rind with a knife, peel the garlic cloves.
- 2
Step 2
2. Pat the fatback dry with a paper towel, then cut it into small pieces that will fit in the jar.
- 3
Step 3
3. Pour water into a saucepan, add the peppercorns, bay leaf, and salt, bring the mixture to a boil, and simmer for 2 minutes, then remove from the heat. Let the brine cool and pour it over the salo.
- 4
Step 4
4. Add coarsely chopped garlic cloves and do not cover the jar with a lid; leave it at room temperature for 24 hours, then transfer it to the refrigerator and leave it for another 3 days.
- 5
Step 5
5. After the required time has passed, remove the salo and pat it dry with paper towels, then store it in the freezer. To serve, slice the salo into thin pieces and serve at the table.