You will need
- A piece of bacon 1-2 kg;
- Water;
- Salt large;
- 1-2 garlic heads;
- Black pepper or peas(if you have a mill);
- Bay leaf;
- Clean cloth;
- Foil
Instruction
1
Prepare to salting a piece of bacon. If necessary opalium on a gas burner bristle into the skin.
Washes clean, scrape knife, make small incisions in the skin along and across (to be there).
Washes clean, scrape knife, make small incisions in the skin along and across (to be there).
2
In a saucepan dilute the brine, 3-4 tbsp of salt per litre of water. The water level should be slightly higher than the piece (pieces) of bacon in the pan. Sakladim pieces in the brine.
Put the pan on gas, heat the water to a boil and switch off immediately. Make sure that the bacon was covered in brine (can be put on top of the plate).
Leave the bacon in water for a day.
Put the pan on gas, heat the water to a boil and switch off immediately. Make sure that the bacon was covered in brine (can be put on top of the plate).
Leave the bacon in water for a day.
3
The blunt side of a knife remove the greasy ("lard").
Crumble the bacon in a mixture of freshly ground black pepper and chopped Bay leaf.
Round pieces of thin slices of garlic, wrap tightly in cloth, then in p/e package and remove 5 days in the refrigerator.
Take out a piece, remove the garlic, perekladiv fat in the foil and in the freezer at least a couple of days. There fat will be more tender.
Crumble the bacon in a mixture of freshly ground black pepper and chopped Bay leaf.
Round pieces of thin slices of garlic, wrap tightly in cloth, then in p/e package and remove 5 days in the refrigerator.
Take out a piece, remove the garlic, perekladiv fat in the foil and in the freezer at least a couple of days. There fat will be more tender.