Ingredients:
a piece of pork belly or lard
salt
garlic
Cooking method:
1. Everyone who salts bacon probably has a personal recipe. We talk about how to pickle lard or brisket, based on our experience.
Actually, for ordinary salting, you only need lard, salt, garlic and a little patience. You can salt lard without veins and with veins - whoever loves what. And you can take a piece of fresh pork belly - with good layers of meat - a very tasty thing.
2. So, with a knife, we clean possible specks from a piece of bacon or brisket. If this is a brisket, then it is better to remove small bones. We make cuts along the brisket to the very skin after 2-3 cm.
3. We clean the garlic and cut it into slices. Salt is needed, of course, only large.
4. Put the fat on a clean piece of cloth, in which we will wrap it later. We push the cut on the fat, sprinkle with salt, stick slices of garlic to one of the walls. We connect the section, open the next one - and so on until the last one.
5. Rub salt on the outer sides of a piece of bacon or brisket, sprinkle on top, put garlic. By the way, if this is a brisket, then a little more salt is required, because the top layer is meat. And do not be afraid to shift the salt - the fat will take exactly as much as needed.
6. If we love lard with pepper or other seasonings - our lard, it's up to us to decide - pour it into the cuts and from above.
7. When finished, wrap it tightly in a cloth, leave it on the table in the kitchen for 8-12 hours, then put it in the refrigerator for a day.
8. After a day, having prepared another piece of fabric, we take out the fat, unfold it and transfer it to a clean cloth. The old flap by this time is worth a stake from salt and moisture. Sprinkle salt, if necessary, wrap again - and another day in the refrigerator.
9. Now the fat is ready, it is soaked the right amount salt and garlic spirit. Garlic can be left or removed - again, a matter of taste. You can clean off excess salt. In a word, it's time for the lard or brisket to move to the freezer.
Contrary to some opinions, science claims that lard useful, it contains a lot of vitamins A, D, E, F, saturated and unsaturated fatty acids, as well as selenium and lecithin. To use the whole complex for health, you need to learn the steps and rules of how to salt the brisket at home.
Those who prefer smoked brisket, after salting, they can cook it in a smokehouse, getting a delicious savory snack.
The highest quality brisket is sold on farms and from a trusted seller. To salt pork, leave the choice on a fresh cut, the thin skin of which is not damaged.
Tip: It is best to salt pieces that have almost the same thickness of lard and meat layers.
To check the cut for freshness, you can take sharp knife if it pierces a piece easily, then the product is of high quality and edible. It should also have a pleasant smell.
Before starting to salt the sternum, it is prepared for the process. The layer of fat and the skin should be cleaned, you will need to scrape them with a knife, and rinse with cool water, dry.
Before salting properly pork belly preparing the ingredients. Only coarse table salt is taken. fine salt do not use, because it can only salt the upper layers of the pieces, which will not be able to dehydrate the entire brisket, after a while it may begin to rot from the inside. Iodized salt is not used so that the upper layers of the piece are not burned with iodine, which can raise the temperature, and this will lead to the product quickly rotten and spoiling.
You should carefully consider the choice of dishes for salting. It should be glass, plastic, ceramic, enameled. Containers made of oxidizing material are not suitable.
Brisket with brine
It is delicious to salt the brisket in brine. If you take it weighing a kilogram, then for cooking you will need: a liter of water, 10 allspice peas, 8 black pepper peas, 5 bay leaves, 5 cloves, 5 garlic cloves, 1 chili pepper, coriander and mustard, fennel and cumin in seeds wish, table salt"approximately". Usually four large spoons are enough.
The pork breast is cut into rectangular pieces, the size of each piece is about 5 cm by 8 cm. A deep container is taken, the product is placed in it and set aside.
An enamel pot of water should be with a raw egg or peeled potato inside. Salt crystals are poured into it, the solution is continuously mixed until an egg or potato emerges. All seasonings according to the recipe are sprinkled with the solution. The liquid should boil, and boil for 5 minutes.
The finished brine should cool to fifty degrees, they should be poured with raw materials so that the liquid hides the pieces. The container is closed. Experienced chefs, to the question of how long it will take for the products to be salted, it is recommended to keep it in the refrigerator for at least 48 hours, and it can be consumed.
Tip: If Madeira or a little sherry, barberry (a few berries) is added to the brine liquid, this will add a rich aroma and unique piquant taste to the brisket.
How to get dry cured brisket?
You can salt pork belly in more than one way. For a kilo of pork for salting, a simple dry method is prepared: three-quarters of a glass of salt, a teaspoon of black ground pepper, as much as you want, ground red pepper, 5 or 7 garlic cloves.
Spices are mixed. Pork is divided into parts with a size of 6 by 8 centimeters. It should cut through to the skin. Peeled garlic comes across the cuts. The product is sprinkled with spices. Taste pork meat and lard with garlic and spices is incomparable, it turns out a very appetizing and nutritious salty delicacy.
Salty products wrapped in parchment are put into the right container, tightly closed and will stand in the refrigerator for 24 hours, after which they are frozen for 24 hours. freezer, then, cut into slices, eat.
Garlic salting option
If the hostess salted the pork brisket with garlic, households and guests will devour hearty yummy at the table with appetite. The addition of garlic enhances the benefits of the product.
If half a kilo of pork is taken (breast part), then another 5 garlic cloves, 3 large spoons of salt and a little pepper are prepared.
The peeled pork is cut so that the knife gets the skin, the distance between the cuts should be about two or three centimeters. Places of incisions are stuffed with garlic slices and covered with salt. Salt crystals and ground pepper should sprinkle from the sides of the pork and on top.
Salty products are wrapped in a clean cloth, and left in the room for about 10 hours, then transferred to the refrigerator shelf. After 24 hours, the wrapping fabric is replaced with a fresh flap. The product will lie in the refrigerator for a day. After that, salty products should be cleaned off excess salt and removed the garlic. Pork is cut into slices and eaten with black bread and onions.
How to salt the brisket using the hot method?
For a kilo of pork breast you need: a liter of water, half a glass of salt, 2 large spoons of sugar, 10 black peppercorns, 5 bay leaves, a handful of husks onion, garlic head.
Brisket in onion skins is salted hot using a slow cooker. Need to soak onion peel, wait a few hours, put it in a colander, rinse in running water cold water. The multi-bowl should be covered with husks and bay leaves. In boiling water, you need to dissolve the crystals of salt and sugar, then pour the solution into the multicooker bowl.
The brisket should be cut into pieces with an approximate size of 5 by 7 cm. In the stew mode, the pork is cooked for forty minutes. After turning off, the products remain in the brine for a couple of hours, the multicooker lid must be closed. Finished salted products must dry.
Tip: To make the pork even more appetizing, press the garlic well and rub the brisket with the crushed spicy vegetable and pepper. And to enhance palatability and the convenience of slicing freeze the product in the freezer.
Ascorbic acid in salted pork
Half a glass of coarse salt and a mixture of spices are poured into a liter of water. The brine boils and cools down. Pork is rubbed with crushed five garlic cloves and powdered with six tablets of ascorbic acid. A piece is placed in brine and kept in the refrigerator under oppression for 7 days. Drain the brine, roll in the pepper mixture and another day in the cold.
How to salt and smoke the brisket?
To smoke the brisket, you need to salt it, and even salted or pickled can be smoked using hot method. It is recommended to use a dry marinade. From the ingredients you need to prepare the seeds herbs: paprika, thyme, basil and rosemary. You will need some ground chili pepper. Salt is cooked in an amount 4 times more than other seasonings.
All components are mixed, each meat piece is rubbed with the mixture. After 10 hours or overnight in the refrigerator, the pieces are laid out for a couple of hours to dry.
After the pork has dried up, they are engaged in kindling a fire. They wait until the hot coal mass remains. The smokehouse is put on fire. Firewood is used from fruit trees, aspen, alder or oak. The brisket in pieces should be laid out on a wire rack so that they do not touch each other. When the temperature inside the smokehouse reaches ninety degrees, a grate with pork meat is installed in it.
After half an hour, the smokehouse opens, it is checked whether the product is ready. If the color saturation is weak, smoking is extended by 10 or 15 minutes. The meat is eaten right there, but if you hold it outside for about 2 hours, it will taste better.
Cooked smoked product
To get smoked pork, you need to prepare: fresh brisket per kilogram, 10 large spoons of table salt crystals, sugar (a tablespoon is enough), red and black ground pepper(half a teaspoon), 5 garlic cloves, onion peels (50 grams), bay leaves (3 pcs.), Water (one and a half liters).
Onion peel and seasonings are added to the water poured into the saucepan without using garlic. When the liquid boils, it must be boiled for another 10 minutes.
You will need to wash the brisket, dip it in a boiling marinade liquid, turn on a low fire on the stove so that the meat languishes for an hour. After they take it out of the brine solution, cool and dry the product. The garlic is cut into slices, they stuff the brisket.
A smokehouse is installed, where meat is smoked for half an hour, which was previously required to be salted. When juicy and tender dish cool, then served to the table.
Having bought a pork belly for salting at the market, I suddenly remembered that the recipe for salted brisket with garlic is not on the site. Of course, most visitors will consider salting the brisket tritely simple and not deserving of special attention, but there are those among us who will salt the brisket at home for the first time. So, I present the easiest recipe for salting brisket with garlic. This method is also called "dry".
Ingredients:
- Pork brisket (on the skin) - 0.5 kg.
- Garlic cloves - 5 pcs.
- Coarse salt - 2 tbsp. spoons
- Ground black pepper - 1 tbsp. a spoon
- Bay leaf
- Chili pepper - optional
"Salted Garlic Brisket Recipe"
For salting, you can use both the brisket, and just a piece of ordinary fat without a layer. Choose according to your taste what you like best. The main thing is that the product you choose must have skin. Rinse the brisket and pat dry with paper towels. Then we make incisions with a knife, not reaching the skin one centimeter.
Thoroughly roll the pieces of brisket in coarse salt on all sides.
Don't be sorry for the salt. Don't worry about over-salting the brisket. Salo will take in the amount of salt that he needs.
Bottom enamelware Sprinkle with salt and put the brisket in it, always skin down. Sprinkle evenly with ground black pepper.
We clean the garlic from the husk and pass through the press.
Coat the brisket with garlic. To give the product a sharper and spicy taste, can be ground into powder Bay leaf with chili peppers and coat the brisket with them. Our family is not very fond of spicy dishes so I skip this step. We cover the dishes with a lid or a plate and leave the brisket in this form with room temperature for a day. Then we put it in the refrigerator (not in the freezer!) And keep it for three days.
Good homemade lard, no matter how bold it may seem at first glance, is extremely useful product, which actually does not harm the figure, if consumed in moderation. However, in order to extract maximum benefit, you need to cook it yourself. It is best to pickle pork belly at home: it's quick, easy and incredibly tasty. 3 best technology presented in this article.
Under the brisket is meant the area located in the region of the peritoneum behind the shoulder blades. Meat and lard alternate almost evenly, so the cut here is very beautiful, and the product itself is juicy. This is what determines its popularity as a pickled or smoked dish.
- When choosing a brisket, pay attention to the color of the meat: it should be pink, without obvious yellow areas indicating its old age. The smell should not contain sour or bitter notes, and the piece that you liked should have a uniform density, keep its shape well.
- Make sure that the skin is thin and that the knife easily enters the meat. If he gives in only after sharp shocks, in such a piece a large number of veins that will make finished product hard.
Before proceeding directly to pickling and salting, scrape the skin with a knife, removing possible bristle residues, soak the meat well in cold water and dry it.
The main methods of salting brisket at home
There are 3 main cooking methods tasty snack: hot, brine and under pressure. Which one to choose depends on how the final dish should look and how much time you have to prepare it. Express technology involves cooking and subsequent marinating of meat, as a result of which it takes only 15-16 hours, while under oppression the brisket must wait in the wings for at least 3-4 days.
- For fast food wash and cut the brisket into not too large (up to 5 cm) pieces, scrape the skin with a knife so that it becomes white - i.e. remove the topmost coarse layer. Boil 2 liters of water, add at least 10 crushed black peppercorns, as well as bay leaves (4-5 pcs.), Coarse salt in a volume of 220 g. Boil the brisket in boiling water for 5-7 minutes, then remove the container , cover with a lid, place in a warm place: best of all, in the oven. You don't need to turn it on. After 12-14 hours, take out the pieces of pork, rub them with garlic, wrap in polyethylene and hold for another 2-3 hours in the refrigerator before serving.
- How to pickle pork belly with garlic and brine? This is even easier to do than cooking using express technology, but the waiting time increases significantly. But only this recipe allows you to store the product for a very long time if it is kept in the cold. All you need is a big glass jar, in which washed and dried pieces of brisket are laid, interspersed with garlic cloves and peppercorns. After that, you need to boil water, salt it and cool it, and then pour it into a jar so that the brisket is completely in the water. Cover the container with a lid and keep in a pantry (or other dark and cold place) for 7-9 days, after which the product can be served.
- But the most commonly used method is still the use of oppression, which can be any heavy object placed on a wooden board. Here important role plays the combination of spices and seasonings that you choose. In addition to salt, pepper and garlic, which are the "conservatives" for the product, you can use coriander, dill, cumin, nutmeg, etc. The main thing is to rinse the brisket well, make cuts in it, which are filled with garlic cloves, and then rub with the selected seasonings. Wrap in parchment, hold in it for a day. Then put the brisket in an enamel container so that the skin looks down, cover with a broken bay leaf, press down with a press and keep under it for 5-7 days.
We will make a reservation right away, we are talking only about pork belly. Pork belly - part of the carcass, located on the sides of the abdominal region behind the shoulder blade. It consists of alternating layers of fat with thin layers of meat. Usually the brisket is smoked, pickled or salted.
We will tell you how tasty and quickly pickle pork belly at home. Salt can be "dry" and in brine. In the market we choose a beautiful brisket. Meat for salting must pass veterinary control(as evidenced by a seal from the slaughterhouse or a special certificate).
You can, of course, just salt the brisket with salt, it will turn out edible and, probably, even tasty, but not too interesting, so it’s better to salt it with spices.
How to pickle brisket in dry spicy salting?
Ingredients:
- pork belly;
- ground black pepper;
- ground red hot pepper (can be mixed with paprika);
- garlic;
- coarse salt.
Cooking
Salt is best in parchment paper, but it is also possible in a rectangular container.
Mix in equal parts ground black pepper, ground red pepper and salt (you can add quite a bit of ground cloves). Cut the peeled garlic across the clove into thin slices.
On a piece of brisket we make incisions deep to the skin so that rectangular pieces about 5x6-8 cm in size are obtained, place pieces of garlic in the incisions and pour a mixture of salt and pepper liberally. Do not be afraid to pour salt more than necessary, take as much as necessary.
A piece of brisket sprinkled with salt and spices is wrapped in paper or placed in a container (it is better if it is an enameled tray, ceramic or glass container, but you can pickle it in plastic dishes).
We place the bundle or container in the refrigerator on a shelf for 24 hours. Then for another 24 hours - in the freezer compartment. Cut the brisket into thin slices. You can just serve this wonderful delicacy on a plate or make sandwiches with brown bread and onion rings (under a glass or glass of vodka, or strong bitters ... mmm ... how not to swallow your tongue!).
How to pickle brisket in brine?
Ingredients:
- pork belly;
- water;
- table salt;
- peppercorns (allspice and black);
- coriander, mustard, fennel and cumin seeds;
- Bay leaf;
- Carnation;
- hot red pepper;
- garlic.
Cooking
We cut the brisket into rectangular pieces about 5x6-8 cm in size.
We need just enough brine to pour coated brisket pieces 1 finger higher in a cramped container.
Approximate calculation per liter: 3-5 leaves of parsley, 8-12 peppercorns, 3-5 cloves, 1-2 red peppers, 3-5 cloves of garlic, the rest is optional (fennel and caraway coriander seeds). You need enough salt to float a raw egg or a potato.
Dissolve salt in the right amount of water, dry spices, garlic and hot pepper put in a container along with pieces of brisket. water with salt 
boil, boil for 3-5 minutes and cool to a temperature of 60-40 degrees C. Fill the brine pieces with spices completely with brine and close the container (in this case use not plastic container) with a lid, cool, and then place the container in a cool place for 36-48 hours.
If you add strong light wine (Madeira, for example, or sherry) and ground spices (red and black pepper, coriander, barberry berries) to the brine, it will turn out even tastier.
