Salo 'Sailor'
Appetizers • Russian
Description
If you happen to forget to put the salo in the refrigerator, then leaving it at room temperature will cut the curing time in half.
Ingredients
- Lard 0 lbs
- Salt to taste
- Ground Black Pepper to taste
- Garlic 3 cloves
Step-by-Step Guide
Step 1
Take a piece of lard measuring 5 cm high, 5 cm wide, and 10 cm long. It can have veins of meat or not; it's not critical. Clean the skin of any soot. Place the lard on its side so that the skin is on the left, and cut along the skin into five pieces to create long slices about one centimeter thick. One piece will have the skin.
Step 2
Prepare a mixture of salt and pepper. The concentration of pepper should be such that the mixture turns black. There are no exact proportions. The fat won't absorb too much. The main thing is for the salt to become black. Grate 3 cloves of garlic. Then take each piece of fat and rub it generously with garlic on both sides, and then generously sprinkle it with the salt and pepper mixture. After that, tap the fat against a board to remove any excess. Also, rub the skin and stack the pieces on top of each other to form a block in its original shape.
Step 3
Place the lard in a container lined with salt, and put a heavy weight on top. Refrigerate for 24 hours, after which it will be ready. Before serving, it is best to freeze it so that it can be sliced very thinly.
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