We have tried many recipes. Salted and aged in spices, the bacon was tough. They tried to fry it, it became very salty when the fat was fried into fat. In general, the bacon did not come out in any way, for any purpose.
And yesterday they prepared it in this solution (the author calls it Tuzluk, although in fact Tuzluk is a special solution table salt in which the ambassador of fish caught in fisheries takes place and I usually use it for fish). got what you need - juicy, soft and tasty bacon
A big correction to the recipe - half a glass of rock salt only, not finely ground, this is very important! With a small one there will be a pickle.
1. Bacon - 1 kg (this is a brisket with meat and fat).
1. Water - 1 liter
2. Rock salt - half a faceted glass
3. Onion peel (required in this recipe) - 3 large uncompressed zhmen
4. Bay leaf - 3 pcs
5. Seasoning for pork - 1 package.
How to cook bacon at home:
1. Immerse all the components that we have prepared for the solution in water and bring to a boil. Then put bacon into the brine. Cook for 45-50 minutes.
2. After it is cooked, do not remove it from the brine, but leave it to marinate and cool down overnight.
3. Then take it out, let the excess liquid drain from the brine, blot it with a napkin, put it in a food container and put it in the refrigerator ... Tasty and tender bacon is ready. It's really very tasty. Much has been written about the benefits of lard, the main thing is not to abuse it.
Soft and tasty on Borodino bread from a toaster, with coffee with cream. Of course, you need to choose bacon in the market that has more meat so that it is better suited for sandwiches, and not just for frying.
Exists a large number of ways to salt bacon. Let's look at some of them.
Dry curing bacon
Mix salt (cooking) and sugar 2:1. Add any spices to taste (optional). You can also add chopped garlic. Now roll on all sides in the resulting mixture. whole piece bacon with slits in the skin. Put the semi-finished product in a clean and dry container. Then put it in the refrigerator for a week. Turn over and drain the liquid several times a day. After that, rinse off the remaining salt and spices. Discuss. Can be cut and served or used for other purposes.
Bacon in brine
Take prepared strips of bacon 3-4 cm wide. Sprinkle them generously with any spices to taste. Now prepare the brine. To do this, boil water and add salt to it (1 l: 0.2-0.3 kg). Stir and cool to room temperature. Place the bacon in an enamel or glass bowl and pour over the brine. Put oppression on top. Refrigerate for 5-7 days. Then take it out, slice and serve.
Quick way to salt bacon
Mix coarse salt with any crushed spices and dry herbs in a flat plate or on a cutting board. Take a clean, dry, glass container. Now dip 0.5 cm thick slices of bacon on both sides in the pickling mixture and evenly spread in the dishes. You can add garlic and Bay leaf optional. Cover the top of the container with foil or cling film and refrigerate for 1-2 days. Then take out, wash, dry and serve.
Store salted bacon by wrapping it in plastic bag or foil in the freezer.
Bacon, smoked and salted, is incredibly tasty, but an expensive product that not every family can afford. You can save a lot of money by learning how to cook your own bacon.
Choose your recipe
dry cured bacon recipe
In fact, salting bacon is no different from harvesting for the future. lard. There are 2 ways of salting: dry and in brine.
To salt homemade bacon, will require the following ingredients: 1 kg pork belly, head of garlic, 100 g rock salt coarse grinding, 1-2 bay leaves, spices.
Bacon - pork belly, pieces of meat with pronounced fatty layers. When choosing a brisket for salting, you should pay attention to its quality. The meat should have an even pink color, and the fatty streaks should be white. If you press the meat with your finger, the hole quickly disappears. Brisket with wide meat strips and narrow fat strips is best suited for salting bacon.
The brisket is cut into pieces 10-12 cm wide. The meat is thoroughly washed, the costal bones are cut off and dried with paper napkins. The garlic is peeled and the cloves are cut into thin slices. Salt is mixed with your favorite spices, such as black ground pepper. Rub the pork pieces thoroughly with the mixture. The thicker the brisket, the more salt you will need.
Then the pieces of pork are stuffed with a part of the garlic and transferred to a convenient container with the skin down. top the brisket is covered with the remnants of garlic, a bay leaf is added and covered with the remnants of a mixture of salt and seasonings.
Within 2 days, the brisket should be salted with room temperature. Then it is sent to the refrigerator for 3 days. During salting, the liquid secreted by bacon should be periodically drained from the container. Ready brisket washed in running water cold water and dry with paper towels. Homemade bacon is best stored in freezer wrapped in cling film.
Pickling homemade bacon in brine
To prepare a liter of brine you will need following products: 100 g salt, 10 g sugar, 1-2 bay leaves, 5-6 black peppercorns, seasonings to taste.
The meat is washed and placed in a deep pan in dense layers. Water is boiled by adding salt, sugar, bay leaf and spices to the pan. Pour the pieces of brisket with the cooled brine. The brine should completely cover the meat. You can press the brisket with a weight.
The container is kept in a cool place for 3-4 days. This time should be enough for salting not large pieces brisket. Salted meat is washed, dried and stored in the freezer. Wet-cured bacon has a distinct advantage. Salt penetrates the product faster and is distributed evenly. In addition, the output is salted, very tasty bacon.
IN traditional cuisines Slavic peoples salted lard always was and is. It is salted different ways: cold, hot, with the addition of seasonings and spices, in brine and without it. Probably everyone has their favorite recipe. And today I will talk about two successful recipes and I'll show you how to pickle lard so that it melts in your mouth.
These are express salting recipes, according to which lard is salted quickly, tasty, but boring. Having salted the lard in one of the ways listed below, you can even serve it to the guests at the table. The appetizer is not only tasty, but also looks elegant.
Salo roll with herbs and spices
For salting, thin lard with layers of meat is best suited. It rolls up nicely and will hold its shape when cooked.
Ingredients
- lard - 500g;
- salt - 200g;
- sugar - 1.5 tbsp. (30gr);
- garlic greens - 1 bunch;
- dill and parsley - 1 bunch each;
- spices (a mixture of peppers, paprika, coriander, basil, zira, hot pepper) - 1 tbsp;
- bell pepper - 1 pc.
How to cook lard so that it melts in your mouth
Let's talk a little about salt as an important ingredient in a recipe. Salt for salting is better to take a stone. These are large grayish salt crystals. At first glance, it may seem that this type of salt looks unappetizing and "not finalized." However, unlike beautiful fine table salt, rock salt is more useful. It is natural and everything is preserved in it. useful material. So it can only be called a “white poison” only conditionally. For salting and conservation, it is better to use it.
- Before salting, we will rinse the lard in clean water and dry it with paper towels.
- We mix salt with sugar, put the fat in a container and pour it with this mixture.
- We put in the refrigerator for 1 day. Under oppression. Since we have layers of meat, in this case it is important not to overdo it. It is known that the fat itself takes as much salt as “as much as it needs”, but the meat does not, it is easy to oversalt it. When you take it out of the refrigerator a day later, before cooking further, first taste it. If you feel that it is too salty, then put it in water for 1-2 hours. extra salt out and you can move on.
- The layer for the roll will be greens and spices. Washed greens: chop garlic, parsley, dill with a knife. Put in a jar and sprinkle with a pinch of salt.
- For the spice blend, I recommend dried paprika, basil, cumin, coriander seeds, a mixture of peppers, and a little hot pepper additionally. The amount of hot pepper can be adjusted to your liking. You can also use ready mixes spices for salting bacon or add a mixture of Provence herbs.
- A piece of bacon must be cut lengthwise like a book. To do this, press it with your palm against the cutting board, hold a wide-bladed knife parallel to the board and cut a piece, a little short of the end, and then open it like the pages of a book. To make the layer a little thinner and softer, beat it with a hammer. Then it will be better saturated with spices and spices, it will become tender and will simply melt in your mouth.
- We clean the Bulgarian pepper from seeds, cut off thick partitions and cut into strips. We put a layer of greens and a straw of pepper on a layer of fat.
- When there is no fresh greens, you can take dried paprika for a layer of flyaway from salted lard.
- We roll tightly.
- Roll the roll in a mixture of dry spices and herbs.
- Wrap with cling film. In order for the fat to retain this shape, it must be put in the freezer for at least half an hour - an hour.
- Before serving, take out the lard and chop sharp knife into thin slices.
Delicious, tender, melting fat in your mouth is ready. We spent only one day on its salting. Such an appetizer can even be put on festive table, especially if you are preparing traditional Russian dishes for him.
If today we are salting lard with layers of meat, then it would be dishonest not to talk about how to salt bacon.
Salted bacon at home
We're talking about salted bacon. Since few people have the opportunity to smoke lard at home. You need not only a smokehouse, but also the ability to use it correctly.
Ideally, bacon is made from meat of the same name. And this is a young pig, fattened in a special way. But, this is ideal. What to do if such meat is not sold in the immediate environment? To make homemade salted bacon, you can use pork belly. But I would not recommend salting the paunch. It is tough and you can get upset as a result, having received fat that will not melt in your mouth at all, but will turn out to be tough.
Ingredients
- pork belly - 250g;
- salt - 100g;
- garlic - 2 cloves;
- a mixture of peppers - 1 tsp;
- dried Provencal herbs- 1 tsp
Preparing salted bacon
- It is best to freeze the brisket first. This is necessary so that for salting immediately cut it into thin slices.
- We clean the garlic, cut one clove into thin slices and put it on the bottom of a plastic container.
- In a bowl, mix salt and spices.
- Sprinkle each individual slice of lard with this mixture on both sides. Put in a container on top of the garlic cloves.
- The second clove is passed through a press and distributed over slices of bacon.
- Close the lid of the container tightly, first leave the fat to stand at room temperature. It will give juice, the salt will melt in it, mix even better with spices and form a brine. Then we put it in the refrigerator for two days.
We take out the finished salted bacon from the container and remove the garlic. For serving, roll the slices of bacon melting in your mouth into rolls and serve with black Borodino bread.
Bacon is special meat product, Part pork carcass without bones and cartilage, from the side of a specially fed animal. Layers of meat in bacon are interspersed with thin layers of fat. Bacon is used for cooking various dishes: scrambled eggs, sandwiches, various snacks, salads, soups, etc.
You can buy ready-made cooked smoked bacon or cook it at home, so you will be sure of the cooking methods and quality.
We will tell you how to cook bacon at home, these recipes, one might say, are traditional for our rural residents, time-tested methods and technologies.
Pickled homemade bacon
- raw pork bacon with skin - about 2 kg;
- table salt - about 500 g;
- dry ground spices (coriander seeds, cloves, bay leaves, black pepper, etc.);
- garlic;
- juniper berries - 10-20 pcs. (if you find it).
We will need a container the size of a piece, preferably with a lid (enamelled or plastic). If necessary, cut the meat into smaller pieces so that they fit compactly in the container. Mix salt with spices, add crushed juniper berries. Sprinkle the bottom of the container and lay the pieces of bacon. Sprinkle them generously with a mixture of salt and spices. Add chopped garlic, cover the container and place in the refrigerator. It will be even better if you put boards with oppression. After 24 hours, we drain the released liquid. We fall asleep again with a salt mixture. Repeat the cycle twice more, each time draining the juice that stands out. After 4 days, salted homemade bacon is ready.
Making baked bacon at home
This recipe is good for family holidays.
- raw pork bacon with skin on;
- garlic;
- dry ground spices (black and red pepper, coriander seed, etc.);
- table salt.
Sprinkle bacon in the form of large pieces with a mixture of salt and dry spices, stuff with garlic and pack each piece separately in foil. Bake in the oven at a temperature of about 180-200 ° C for 40 minutes. Even in the process of cooking, a wonderful, incomparable smell will spread around the house, your family will happily inhale and swallow saliva in anticipation of the meal. Before slicing, baked homemade bacon will still need to cool at least a little. Cut it into thin wide slices and beautifully lay out on a serving dish. Decorate with greens. We eat with restraint - flies away at the moment.
Boiled Homemade Bacon - Recipe
- raw pork bacon with skin (brisket, undercuts, just bacon);
- dry spices;
- onion peel;
- fragrant greens (parsley, cilantro, dill, etc.);
- garlic;
- salt.
Bacon (or whatever you are cooking), cut into large pieces, stuffed with garlic and boiled in a small amount water from onion peel and salt (salt should be 2-3 times more than in the soup). Cook for 40 minutes. 15 minutes before the end of the process, add spices and herbs. Cool in the broth, then remove and put under oppression for at least 2 hours.
Homemade marinated bacon
- bacon or brisket with skin - no more than 2 kg;
- sugar - 2 teaspoons;
- salt - 2 tbsp. spoons;
- dry spices (see previous recipes above);
- natural fruit vinegar 3-5% (preferably light wine) - 3-5 s. spoons;
- lemon and/or lime juice;
- rum, table homemade light wine or grape brandy - 60 ml;
- garlic;
- fragrant fresh herbs, including blackcurrant leaves (but not onions).
We stuff bacon in the form of large pieces with garlic, put it compactly in a cramped container and pour the marinade prepared from the remaining ingredients. Cover the container and place in the refrigerator for 3 days. In the process of marinating, we turn the pieces over, when the bacon is ready, remove and put under oppression. To give a pan-Asian flavor, you can add a little to the marinade. soy sauce. Marinated homemade bacon is already ready to eat, but if you want, you can now bake it (see above) or smoke it using natural fruit sawdust (smoking, in general, is a separate topic).
