Salt-Cured Pork in Brine
Description
Many believe that homemade salted pork fat is the best treat you can enjoy at any time of year. Store it in the refrigerator or cellar; it is ready to eat after 7–8 days of salting. With a slice of black bread, or alongside borscht, it is unmatched. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Getting the finished product is quite simple. I often make this kind of salo in advance for the winter. It’s better to prefer young pork so you end up with juicy, tender cured meat.
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Step 2
2. For this, pork neck (collar) or fatback with layers of meat is ideal. Rinse the meat and pat dry with paper towels, or let it dry slightly. Rub with salt and add garlic to the meat. It’s best chopped finely. All of this is easiest done in an enamel container.
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Step 3
3. Place pepper and bay leaves between the layers. Now cover with a plate and place a weight on top. Put the preparation in a cool place for 3 days. As it cures, juice will begin to be released from the meat. It must be drained regularly, and on the 4th day the salt should be rinsed off. Place the rinsed salted meat in jars and seal with screw-on lids. The jars can now be stored in the cellar or in the refrigerator.
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Step 4
4. The salo turns out tasty, juicy, and aromatic. If sliced very thin, you can make canapés or simply enjoy it as a snack with borscht or as a standalone delicacy.