- Black pepper
- Bay Leaf
Salo is not only very tasty product, but also incredibly useful.Due to the fact that it consists of pure fat assimilation process is very fast.Fat does not contain harmful substances such as cholesterol, but many useful trace elements and constituent substances is very high.
This product contains different types of fatty acids: oleic, linoleic, linolenic and palmitic acid.Just in fat contain carotene and vitamins E, A, D. But should not eat a lot of fat because it is a high-calorie, 100 gr.This product contains about 780 kcal.
Ways how to pickle a lot of fat, but some kinds of pickling involve long-term preservation of the nutritional product.In order to keep the fat as much as possible, use a pickling in brine.This method of preparation not only helps the fat to remain edible for a long time, but retains the taste and color.
Salo, salted via brine, non-yellowing.The fat usalivaetsya brine for about
Further, all the fat-filled saline brine.Before pickling in brine fat, you need to prepare a high-quality salt solution.For this purpose conventional glass 1 salt diluted in 1.7 cups of water and boiled for 10 minutes.After the solution was cooled to room temperature, they can be filled with fat.
level solution should be about a finger laid over fat.Bank then covered loose lid and contains a week in a dark place at room temperature.After a week has elapsed, the finished fat stored in the refrigerator.It should also be noted that fat in the bank should not be laid too tightly as it can "choke" and acquire an unpleasant odor.