Curing Pork Fatback in Brine
Description
Homemade brined fatback can be cut into pieces and baked in the oven, or sliced thin and served with first or second courses, or eaten with a piece of rye or white bread and green onion. For the brine, you can use salt alone or a blend of your favorite spices. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. First, prepare the salo: wash it and scrape the skin, then pat it dry with paper towels.
- 2
Step 2
2. Pour the required amount of water into a saucepan. Crush the juniper berries and add them to the saucepan, along with all the remaining spices, salt, and granulated sugar. Place the saucepan over heat and cook until the crystals dissolve. Remove from the heat and let cool completely.
- 3
Step 3
3. Transfer the salo to a plastic container and pour the cooled brine over it.
- 4
Step 4
4. Cover the salo with a plate so it is fully submerged in the brine. Refrigerate for 5–7 days. Start tasting it on the fourth day.
- 5
Step 5
5. If the salo has already spent enough time in the brine, remove it and pat it dry thoroughly with paper towels. You can cut it into pieces and use it right away or store it in the refrigerator.