Boiled lard with spices in a bag - a recipe in a slow cooker with a photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Lard is a special product. It has an unusual and original taste. Experts recommend using this product in small amounts every day.

Of course, it is not difficult to buy lard nowadays. It is enough to visit the meat department in the market. But the best option is to cook the product at home. Let us dwell on the features of his choice, useful properties and how to cook boiled lard with spices in a bag. Treat yourself and loved ones.

Product benefits

In recent years, it has been noted that this product has irreplaceable qualities for the human body.

Firstly, there are a lot of "long-playing" calories in fat. Thanks to this property, the body will be able to restore strength and energy for a long time. It is enough to eat a few pieces, and you can be full for a fewhours.

Secondly, this product contains a lot of useful acids that are involved in cholesterol metabolism and the functioning of hormones.

Thirdly, this product is indispensable for the construction and operation of cells in the human body.

Fourthly, the substances contained in fat actively remove toxins. That is why it is the best snack when taking alcohol. Salo definitely prevents the process of intoxication and significantly reduces its negative effects on the human body.

Fifthly, to get all the useful qualities, bacon boiled with spices in a bag (in a slow cooker) is considered the best. Smoked and fried versions are not recommended to use very often.

Sixth, moderation is necessary in any business. In order for fat to be beneficial, not harmful, it can be eaten up to thirty grams per day for those who lead a sedentary lifestyle. For people whose lives are associated with heavy physical exertion, the serving can be increased to fifty.

How to choose the right semi-finished product

In order to cook delicious boiled bacon with spices in a bag, you need a good and fresh semi-finished product. Let's dwell a little on how to choose it.

The first rule. Salo must be purchased with the skin. It is the layer under it (about two and a half centimeters) that is the most useful.

Second rule. Fresh and tender fat will turn out if the semi-finished product on the cut has a white or pinkish tint. It is not recommended to purchase yellowish,it is from an old animal. If the fat is soft, then it is most likely stale.

Third rule. Fat must be chosen dense, elastic and uniform. If it is pierced, then the knife blade should enter with little resistance.

The fourth rule. For cooking, it is recommended to take lard with meat streaks. It tastes better.

The fifth rule. It is not recommended to purchase male fat. It turns out more rigid and dense.

The sixth rule. When choosing a semi-finished product, it is imperative to smell it to determine the freshness.

Snack "Holiday"

First you need to pick up a beautiful and even piece with a meat layer. Grate it with s alt, garlic and original seasonings. Bandage and leave for several days under oppression, constantly turning over. The better it is marinated, the tastier the lard will be, boiled with spices in the bag. The photo shows how to properly tighten the fat with threads.

Put the fat in a bag and wrap tightly. Cook it in a slow cooker for an hour and a half, setting the "Extinguishing" mode. After the time has elapsed, it is not recommended to immediately get the product. Salo should be served chilled, cut into thin slices.

Roll cooked in onion skins

We offer an excellent recipe for boiled lard with spices in a bag. It is easy to prepare and it turns out very tasty.

Take a piece of bacon withthin skin and thick veins of meat. Rub it with chopped garlic and your favorite seasonings. Now let's get to the brine. Dissolve a glass of s alt in a liter of water, put on gas and bring to a boil. Pour the onion peel into the saucepan. Boil everything over low heat for five minutes and put the fat. Leave it for a few hours or overnight in the brine. Next, get it, peel it, rub it with fresh garlic, stuff it with bay leaves, black pepper and wrap it in a bag. Cook in a slow cooker on the "Extinguishing" mode for fifty minutes. The dish is ready.

Original boiled lard with spices in a package

To get a great result, you will need to tinker.

Lard should be pink with thin meat streaks. Make a brine from a liter of water and a glass of s alt. Add bay leaf and peppercorns. Bring it to a boil and cool. Put the fat in the brine and leave for a couple of days. Next, get it, grate with garlic and freshly ground black pepper. Put the workpiece in a bag and bandage it. Cook in a slow cooker in the "Extinguishing" mode for fifty minutes. Then take out the product and hang it in a ventilated area. As a result, the fat will dry well and become dried. If you need to speed up this process, then you can smoke it a little.

Juicy lard boiled with spices in a package

The dish prepared according to this recipe is tender. The recipe is very simple.

Kilogram brisket with a thick layer of meat cut into five identical pieces. Rub each of them thoroughly with garlic, s alt and black pepper. Let the salo marinate overnight. The next day, wrap each piece tightly in a separate bag and tie. Cook in a slow cooker for one and a half to two hours. After the time has elapsed, do not open the lid, and leave the pieces to cool completely. Juicy boiled bacon with spices in the package is ready.

In conclusion, let's talk about how to properly store the product. Doing this is easy. Salo prepared according to the recipes above can be stored in the refrigerator for several days. To do this, it must be wrapped in parchment paper or foil. If you need to keep the product for a long time, then it is recommended to put it in the freezer.