You will need
- - 1 kg of salted bacon or fat;
- - parchment paper;
- - 1 head of garlic;
- - 1 liter of water;
- - onion peel;
- - Bay leaf;
- - black pepper.
Take a clean box and in this line a rimmed parchment paper, leaving part of her to dangle from the edges of the box, so after laying the bacon this paper, it can be cover.
On the bottom of the box (on top of paper) sprinkle a small layer of salt.
Slice the pork belly or bacon into small pieces.
RUB the pieces with salt and put in a box, sprinkling each row with salt.
Burying the past a number of salt, fat cover with paper and top to position the load.
Place the box in a cool place for two weeks, after which the product can be consumed.
To salty the bacon was soft, it must be boiled in onion skins. To do this in a pan put the husk onion, Bay leaf, pepper and cover with water.
Brine bring to a boil.
Put the fat in the pan so that it was all covered with brine, and simmer for 15 minutes.
The pan remove from heat.
Leave the bacon in brine for a day. Put the cooled pot in the fridge.
Remove the bacon from the brine and allow to drain excess fluid.
Peel garlic and pass it through the press.
Ready fat liberally coat with garlic on all sides and place on the day in the cold. Bon appetit!
Before salting it is possible to sustain fat in water for about twelve hours. So it will become even softer.
The gap that remains between the pieces of bacon, and between the paper and bacon, tightly cover them with salt. Store the finished product in the freezer.
Advice 2: How to choose fat for pickling
Frosty day, returning from a walk, so nice to pour a bowl of fragrant soup, cut a slice of fresh bread with a crispy crust and put it on thinly sliced pieces of fat with pink meat streaked. The pieces properly salted fat should melt in your mouth, and it must be fresh.
Where to buy and how to choose the right fat for pickling
A piece of bacon you can buy already ready, at any store, but unfortunately, not every manufacturer you can trust to be confident in the quality of the product and its freshness. Fat can be quite bland and tasteless, and is not the worst than can afflict store-bought product.
Traditionally, for salting bacon uses only coarse salt and ground pepper, and sometimes other spices. Do not be afraid to overdo a piece of meat, but the spices and pepper should be careful not to kill the delicate flavor of the fat.If, however, a little effort, patience, then a few days you can get salted bacon, cooked at home.
Traditionally, for salting bacon uses only coarse salt and ground pepper, and sometimes other spices. Do not be afraid to overdo a piece of meat, but the spices and pepper should be careful not to kill the delicate flavor of the fat.
Choosing any piece of fresh fat, you should be very careful. After all, this kind of product will not undergo heat treatment. To buy meat only in the shops and markets and did not hesitate to ask the seller a certificate of veterinary inspection of the carcass. Special attention should be paid to the date of issuance of this certificate. It would be even better if the selected piece will be special stamp certifying that the meat passed inspection.
How should look fat for pickling?
Salted Salo with streaks of meat will be much tastier, the veins of the meat should be from 0.5 cm.The optimum thickness of the selected slice of bacon for pickling - more than three centimeters, with one or two meat layers.
Salted Salo with streaks of meat will be much tastier, the veins of the meat should be from 0.5 cm.The piece should be soft, pliable in his hands, this will guarantee tenderness and juiciness of the finished product. The skin of the fat must be clean, free of hair and other contaminants. The color of the skin can vary from light yellow to almost white.
If the skin of the selected piece of dark, then the purchase should be abandoned. The color of the fat should be white, pale cream or pink. It is not necessary to buy fat, if it is yellow, uneven layer of meat or none.
Make a small test for your piece and click on it with your finger. If the fat is fresh, and the pig was young, the dent from your finger remains, but if the deepening immediately disappeared, which means that a piece of tough, old meat. As such no casaliva, it will still be tasteless. If you are sure that the selected piece of fat meets all the requirements, you can safely buy.