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"videoThumbnail Рецепт вкуснейшего сала в рассоле по-белорусски.

Сало в баночке "ПЯТИМИНУТОЧКА" - самое вкусное САЛО, все в восторге!

Сало в баночке "ПЯТИМИНУТОЧКА" - самое вкусное САЛО, все в восторге!

Channel: Sergey Pokanevich

Как засолить САЛО вкусно и быстро. Два ПРОВЕРЕННЫХ рецепта: вкусное, нежное, копченное-без копчения.

Как засолить САЛО вкусно и быстро. Два ПРОВЕРЕННЫХ рецепта: вкусное, нежное, копченное-без копчения.

Channel: УХ ТЫ,КУХНЯ

Мясное сало в рассоле! Тает во рту!!!

Мясное сало в рассоле! Тает во рту!!!

Channel: Почему так вкусно?

САЛО СОЛЁНОЕ в банках на зиму. Сало в рассоле. #Рецепт#саловрассоле#ужин#салосоленое#

САЛО СОЛЁНОЕ в банках на зиму. Сало в рассоле. #Рецепт#саловрассоле#ужин#салосоленое#

Channel: Рецепт

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[music]

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greetings, dear friends and

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colleagues in the hobby, today I want to share

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with you one very interesting and tasty

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recipe for salting lard in a jar about it in

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Russian, for this we will need

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one and a half kilograms of brisket with

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streaks of meat per liter of brine we will

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need 9 tablespoons of salt

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bay leaf a mixture of peppers

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admin and a head of garlic,

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now let’s prepare the brine and cut the lard into

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good, large pieces

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[music]

00:01:01

pre-prepared sacred water,

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almost boiling, sprinkle pepper, salt and

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bay leaf, now let’s let our minds

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boil and boil for about ten minutes

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so that they give up their aroma and taste to this

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untimely

00:01:27

while our brine is being prepared, prepare the

00:01:31

pieces for sale

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[music]

00:01:44

Mirova

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cut up the lard cubes

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[music]

00:02:06

cut the brisket into pieces like this and

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now let's prepare the garlic, we

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'll chop the garlic quite coarsely, we'll put half

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the sign

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in the jar in layers and

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half the garlic will go away, we'll have the hot

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brine ready once it's poured out half of

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our prepared garlic and now the

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moisture on the street is frosty, we take the brine to the

00:02:46

ball, let it cool quickly,

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and while our

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brine is cooling down, let’s

00:02:56

prepare it by

00:02:59

whisking it away to the jar

00:03:11

[music] there’s

00:03:13

no need to kill the

00:03:18

brine, by God the brine passed en

00:03:24

masse okay, good and rushes

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brightly into my jar and put in

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login

00:03:38

[music]

00:03:42

that’s about where

00:03:45

we put the icon, add a

00:03:51

mine

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and no less I loved cancel

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[music]

00:04:11

something like this

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[music]

00:04:22

be the smell of

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1 garlic min when I replaced the pump with

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the basics, well let’s go

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[music]

00:04:37

it’s

00:04:38

a tourniquet

00:04:43

and we go for the brine on

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[music]

00:04:57

[music]

00:05:10

[music]

00:05:12

bay agreed I put the jar in a

00:05:16

cold place for 5 days

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in my case it was two days on

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the balcony and three days in the refrigerator the lard

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I think it was perfectly salted now it

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looks beautiful and appetizing now I

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brine it with salt through a colander and we will continue

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to work with the scarlet further on our own, now I’ll

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dry it a little,

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all the moisture has come out of it, the fat has come out great,

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it’s soft, it can

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easily be pierced with a knife, now

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we’re cutting off any load

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perfectly, it just flowed very well, everything

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feels salty, but these friends are still

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not the end of

00:06:18

the fat, while I’m putting it aside already it

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will dry out a little answer ritsa and I’ll make it even spicier I’ll

00:06:27

make my favorite mixture now I’ll squeeze the

00:06:36

garlic into a larger plate using a garlic press

00:06:47

make it to your taste I like it

00:06:52

when there’s a lot of garlic I

00:06:58

’ll do the same procedure and with garlic from

00:07:01

the brine it didn’t disappear in such rather

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large pieces here it will be just

00:07:12

the same now we take our dried lard

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and rub it well with

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garlic and cumin

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[music]

00:07:32

rub everything well

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[music]

00:07:37

and put in the pre-prepared

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bags

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[music]

00:07:48

after we rub everything we put it in the

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refrigerator in the freezer for at least an hour

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upsala is frozen

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in data will be especially tasty

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and a very, very cool recipe, very

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tasty, I recommend that friends try to

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do it this way, and take it

00:08:19

with you for fishing and hiking and to work, it’s time to

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grate each one, I put

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three pieces of lard in about each bag, I

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kept the lard in the freezer

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half an hour, here's the beauty, we got

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good pieces of meat

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[music]

00:08:59

now let's try it, let's cut it, let's

00:09:03

taste what a beauty it's

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not

00:09:14

salam, it's frozen on one side well, the brine

00:09:22

has soaked into the cheeks

00:09:28

[music]

00:09:31

from 8 I'll try it and tell you my impressions

00:09:42

[music] the

00:09:45

taste of garlic and bay is very good

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leaf so the avatar from the pepper was

00:09:54

excellent the lard turned out fire I recommend

00:10:00

trying

00:10:36

this it turned out in the end I

00:10:40

recommend trying my recipe

00:10:43

I hope you really like the

00:10:46

lard it turned out soft aromatic, moderately

00:10:50

salty and very tasty the recipe is very very

00:10:55

highly recommended to try in

00:10:59

this video friends will finish all

00:11:01

the best you and your loved ones

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