How to quickly pickle bacon at home. How to pickle bacon at home with garlic

1. How to pickle bacon in a dry spicy salted?
2. How to pickle bacon in brine?
3. Pork belly salting recipe
4. Salted pork belly in brine - recipe
5. Pickled bacon in brine at home
6. Salty bacon in brine with garlic - a recipe at home
7. How to pickle bacon in brine?

In Ukraine, where lard is considered a product of prime necessity, in almost every hut is harvested salted lard . The bigger, the better. It is especially tasty from homemade pigs grown on natural food in ecologically clean areas. Citizens, to find the right fat for salting will have to run through the markets.

• pork belly with streaks of meat;
• Bay leaf;
• garlic;
• black pepper;
• salt.

Prepare all the ingredients for salting the brisket. It is desirable to stand under the trees for several hours in cold water, then the fat will be softer. For salting, we take an exceptionally fresh product, after freezing the taste of lard is not the same as it should be.

Mix salt and freshly ground black pepper and rub this mixture with pieces of fresh bacon with good veins of meat. Salt is used only large stone, small iodized - not suitable. On 3 tablespoons of salt, I put a teaspoon of black pepper. So that the finished one is appetizing and fragrant, I will grind the peas before use.

Put the salted piece of brisket in some container and send it in the fridge for 2-3 days. Periodically water it with a saline liquid that forms during salting.

On the third day, remove the fat from the refrigerator and dry with a paper towel. Grind a few cloves of garlic with salt to form a slurry.

Incise the brisket in the middle, without cutting to the end. Grate garlic lard on all sides, including the cut. But first try a piece of bacon, if it is well salted, then rub the garlic with a small amount of salt, if you think that the bacon is not salted, then add more salt to the garlic.

On top of a piece of bacon, put a few bay leaves, which significantly improve the taste of salted bacon. Food film tightly wrap fat and leave in the refrigerator for a day. Then transfer to the freezer. There it can be stored for a long time. Very tasty and it turns out.

Ingredients:
a piece pork belly or fat
salt
garlic
Cooking method:
1. Everyone who salts the fat probably has a personal recipe. We talk about how to salt the bacon or bacon, based on their experience.
Actually, for regular salting you only need fat, salt, garlic and a little patience. Salt can be fat without streaks and streaked - who loves what. And you can take a piece of fresh pork belly - with good layers of meat - oh-oh-ry delicious stuff.
2.So, with a knife we ​​clean off possible dust particles from a piece of bacon or bacon. If it is brisket, then it is better to remove small bones. Make cuts along the brisket to the skin in 2-3 cm.
3. Clean and cut garlic into plates. Salt is needed, of course, only large.
4. We put the fat on a clean piece of cloth, in which we wrap it later. Spread the cut on the fat, sprinkle with salt, stick to one of the walls of the slices of garlic. Connect the incision, open the next - and so on until the last.
5. Rub on salt and the outer sides of a piece of bacon or bacon, sprinkle on top, put the garlic. By the way, if it is brisket, then it takes a little more salt, because the top layer is meat. And do not be afraid to shift the salt - the fat will take as much as you need.
6.If we love bacon with pepper or other seasonings - our bacon, and we decide - pour it in the cuts and on top.
7. Having finished, wrap tightly in a cloth, leave it on the kitchen table for 8-12 hours, then put it in the fridge for a day.
8. After a day, having prepared another piece of tissue, we take out fat, unfold it and shift it to clean matter. The old flap by this time is worth a stake from salt and moisture. Sprinkle salt, if necessary, again wrapped - and another day in the fridge.
9. Now the lard is ready, it is saturated with the right amount of salt and garlic spirit. Garlic can be left or removed - again a matter of taste. You can peel off excess salt. In a word, it is time for bacon or bacon to move to the freezer.

Say at once, we are talking only about pork belly. Pork belly - part of the carcass, located on the sides of the abdominal section behind the scapula. It is alternating layers of fat with thin layers of meat. Brisket is usually smoked, pickled or salted.

Let us tell you how tasty and quickly salted pork belly at home. Salt can be "dry" and in brine. On the market choose a beautiful brisket. Meat for salting must pass a veterinary control (as evidenced by the seal from the point of slaughter or a special certificate).

You can, of course, salt the bacon with just salt, it will turn out edible and, probably, even tasty, but not too interesting, therefore it is better to salt with spices.

How to pickle bacon in a dry spicy salted?

• pork belly;
• ground black pepper;
• ground red pepper, hot (can be mixed with paprika);
• garlic;
• salt large.

Salt is most convenient in parchment paper, but can be in a rectangular container.

Mix in equal shares ground black pepper, ground red pepper and salt (you can add just a little ground cloves). Cut the garlic into thin slices across the cloves.

On a piece of brisket we make cuts deep down to the skin so that we get rectangular pieces of approximately 5x6-8 cm, put cuts of garlic in the cuts and pour plenty of salt and pepper mixture abundantly. Do not be afraid to pour salt more than necessary, fat will take as much as necessary.

A piece of brisket poured with salt and spices is wrapped in paper or placed in a container (preferably, if it is an enamelled tray, ceramic or glass container, but it can also be pickled in a plastic container).

Put the package or container in the fridge on the shelf for 24 hours. Then another 24 hours - in the freezer compartment. Cut the bacon into thin slices. You can simply serve this wonderful delicacy on a plate or make sandwiches with black bread and onion rings (for a glass of homemade red wine or a glass of vodka, or strong bitter tincture ... hmm ... no matter how hard you swallow the tongue!).

How to pickle bacon in brine?

• pork belly;
• water;
• table salt;
• peppercorns (sweet and black);
• coriander, mustard, fennel and cumin seeds;
• Bay leaf;
• carnation;
• hot red pepper;
• garlic.

Cut the brisket into rectangular pieces approximately 5x6-8 cm in size.

We need just enough pickle to pour pieces of brisket coated 1 finger higher in a tight container.

Approximate calculation per liter: 3-5 leaves of Lavrushka, 8-12 peas of pepper, 3-5 buds of cloves, 1-2 red peppers, 3-5 cloves of garlic, the rest is optional (fennel and cumin coriander seeds). Salts need so much to pop up a raw egg or potato.

Dissolve the salt in the right amount of water, dry spices, garlic and hot peppers put in a container with pieces of brisket. Boil the water with salt, boil for 3-5 minutes and let cool to 60-40 degrees C. C. Pour the bacon with spices over the brine and close the container (in this case do not use plastic containers) with a lid, let cool. place the container in a cool place for 36-48 hours.

If you add to the brine strong bright wine (Madeira, for example, or sherry) and ground spices (red and black pepper, coriander, berries of barberry), you get even tastier.

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You must first select the correct cut of meat. The ideal can be called the one that has sufficient softness (the knife enters easily), which is covered with skin without spots and damage, has no smell, and the layers of fat are equal in thickness. Choosing a quality product, you can proceed to the direct analysis of recipes salted pork belly.

Pork belly salting recipe

The most trouble-free is considered salting in a dry way, in which the meat is placed on a pillow of salt and spices and left under the yoke.

Choosing a piece of brisket, as well as rinsing and drying it, put the cut skin down on a layer of salt mixed with crushed and several crushed peppercorns. Lightly sprinkle the fat itself and its side surfaces with the salt mixture, cover the whole with a plate or lid and place the load on top. On the first day, leave the fat to lie down at room temperature (but not in the sun!), And then transfer the piece to the refrigerator and leave it for at least three days. Depending on the thickness of the piece, soldering time can take up to 5 days.

Salted pork belly in brine - recipe

Pouring the pork with a wet method allows you to preserve its taste for an even longer period. For the rate of salting flow, the meat is pre-divided into not too large pieces and the brine is prepared. In addition to salt (one glass goes to a liter of water), you can add several sheets of laurel, carnation buds, peppercorns and other spices to the brine at your discretion. When the pickle comes to a boil, it is covered with a lid and cooled completely. Next, in the resulting pickle dip the pieces of brisket. They can be pre-stuffed with fragrant root vegetables or garlic cloves. Leave the meat dishes cool, after a week the piece will be ready for tasting.

For this recipe, it is better to take a piece of meat with a not too thick fat layer. When exposed to heat, the fat will melt and with its high content the piece will simply disintegrate after being removed from the bag.

Ingredients:

• pork belly - 780 g;
• garlic - 1 head;
• freshly ground pepper, salt;
• for pork - 1 tsp.

Cooking

You can prepare a mixture of spices for meat from what you have on hand, and you can buy ready-made a combination for pork that is easy to find in any department of the supermarket. Mix the spices with freshly ground pepper and salt, then distribute the mixture over the entire piece of pork. Make thin and deep holes in the brisket and fill them with crushed garlic cloves. Leave the bacon for at least an hour.

Put the meat in the bag with the lock, carefully squeezing the air out of the latter. Put the meat in the bag into another bag and tie it up. Tie bacon with cooking string. Crosswise and place in a pot of boiling water. Cook the meat for two hours, making sure that the water covers the piece.

This is where our simple recipe for salted pork belly cooking is completed. Wrap the finished meat with foil and send to cool before cutting.

Salty brisket is an excellent snack, which in appearance and matchless taste is not inferior to popular meat delicacies. And below are described absolutely not troublesome, but undoubtedly the most delicious recipes bacon in brine.

Pickled bacon in brine at home

Ingredients:

• pork belly - 1.3 kg;
• water - 1.5 l;
• table salt - 275 g;
• allspice and black pepper (pea) - 1 tbsp. spoon;
• coriander, mustard and cumin grains - 10 g;
• Lavrushka - 3-4 leaves;
• carnation - 3-4 buds;
• hot red pepper - 1 pc .;
• garlic - 5 cloves.

Cooking

Cut the brisket into large, rectangular pieces. Mix dry spices, finely chopped garlic, hot peppers and store them in a container with bacon.

Cook the pickle. Dissolve salt in water. Boil 3-5 minutes and cool a little. Cover the brine with the spices and close the container tightly with a lid, cool, and then determine the dishes in the cool for at least 48 hours.

Salty bacon in brine with garlic - a recipe at home

Ingredients:

• brisket - 1 kg;
• water - 1.5 l;
• salt (large) - 275 g;
• black pepper peas - 1 tbsp. spoon;
• Lavrushka - 4-5 leaves;
• (acute) - 125 g;
• garlic head;
• - 3-4 handfuls.

Cooking

Cut the brisket into fairly large slices approximately 25 cm long. Boil water in a saucepan, add lavrushka, husk, salt, adjika and peppercorns. In the boiling brine, determine the pieces of brisket and cook them for 15 minutes, then remove the dishes from the heat and wrap something warm, a blanket for example. Let the bacon salt in the heat for 15 hours, then dry the slices with a linen napkin and rub with pureed garlic. Let the billet stand in the refrigerator for at least 12 hours and then you can taste it.

How to pickle bacon in brine?

Ingredients:

Cooking

Cut the lard into large chunks and place them in a three-liter jar, alternating with spices and chopped garlic.

Boil the water, dissolve the salt in it and pour the contents of the jar with this brine. After about 24 hours you need to wipe the fat with a linen cloth to cool a little and you can try. You can rub the chunks with a freshly ground pepper mixture and leave them in the freezer, wrapping them in a sheet of parchment.