Как солить сало в рассоле

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Как солить сало в рассолеСало – продукт любимый многими. И хотя, калорий в аппетитных кусочках содержится немало, позволить себе съесть парочку могут даже следящие за фигурой девушки. Сало является источником полезных жирных кислот, поэтому употребляя его в пищу в меру, вы не навредите своему организму и даже принесете пользу.

В магазинах и на рынках можно приобрести самые разные виды соленого сала, но самое вкусное сальце получается, конечно же, при засолке дома. Ведь только вы сами можете подобрать оптимальное сочетание всех специй и выбрать само сало для засолки.

Способов, которыми можно засолить сало существует много. Сало и варят, и солят в луковой шелухе, и просто натирают солью. Каждая хозяйка сможет с легкостью подобрать для себя подходящий рецепт. Выбор зависит только от вкусовых предпочтений и от того, как скоро вы хотите получить на столе готовый продукт. Тем, кто любит более нежное и мягкое сало, стоит освоить засолку в рассоле.

Готовится сало в рассоле несложно. Сначала нужно приготовить рассол. Для этого в четырех стаканах воды растворяют довольно много соли. Чтобы определить оптимальное количество соли, кастрюлю с водой ставят на огонь, опускают в воду очищенную картофелину и постепенно добавляют соль. Вначале можно всыпать почти полный стакан, а дальше прибавлять по столовой ложке. Как только картофелина всплывет на поверхность, соли достаточно. Можно выключать огонь и остужать воду.

Тем временем берется килограмм-полтора сала, нарезается на куски шириной до пяти сантиметров и складывается в стеклянные банки. Утрамбовывать сало не требуется. Затем в банки укладывается раздавленный чеснок, зубчиков пять, по три-пять горошин черного и душистого перца, по лавровому листику на банку. Также вы можете добавить анис, кориандр, тмин, кардамон и любые другие специи по вкусу.

Добавив все специи, можно заливать сальце водой так, чтобы она полностью покрывала сало. Банки закрываются крышками и убираются в холодильник.

Сколько солить сало в рассоле? Как правило, достаточно недели, после чего сало вынимают, обсушивают, посыпают при желании специями и отправляют в морозилку, завернув предварительно в фольгу или пергамент.

Хранить такое сальце можно более полугода. Но вряд ли оно пролежит у вас так долго, ведь вкус у него выходит просто изумительный, прозрачные ломтики так и просятся сами в рот.

Теперь, зная как солить сало в рассоле, вы с легкостью приготовите его так, как вам нужно и столько, сколько захотите.

А пока посмотрите также видеосюжет о засолке сала:

 

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