Salting Fatback in Brine with Garlic
Description
This recipe won't take much time. Salo is a remarkable product that can be prepared in many different ways. Salting salo is a careful process, and everything depends on how thick the fatback is. On average, it takes up to 6 days to cure in a jar. This recipe also uses garlic. It can be served warm or chilled.
Instructions
- 1
Step 1
1. First, prepare the brine: boil water and add salt. After that, the brine needs to be cooled.
- 2
Step 2
2. Cut the fresh fatback into medium-sized pieces.
- 3
Step 3
3. Finely chop the garlic and rub it onto the salo. After that, place the salo in a 3-liter jar and add the remaining garlic.
- 4
Step 4
4. Pour cold brine over the jar contents, cover with a lid, and set aside.
- 5
Step 5
5. Cover with a towel and leave in a shaded place for 4-6 days.
- 6
Step 6
6. After this time has elapsed, take out the salo: you can slice it for serving. Store the rest in the refrigerator or in the cellar.