Advice 1: How to get a gentle fat in Belarusian

Though fat and is a brand of Ukraine, we will do a delicious bacon recipe cooks Minsk.
Fat - the best appetizer
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
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).
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.
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.
When choosing the fat on the market, pay attention to the color and smell. The fat should be white or pale pink color, without any traces of blood vessels. Smell slightly milky, without sharp extraneous notes.
Useful advice
In addition to black pepper, can use red hot peppers - as you like.

Advice 2 : How to make bacon soft

To salty the bacon was tasty and soft, you need to choose the store fresh fat. A good product needs to be without the beard, have white or pale pink. The best fat – from the back, it is malleable and soft. The knife should be easy as into butter. Recipes for salting bacon huge variety for every taste.
How to make bacon soft
You will need
  • - 1 kg of salted bacon or fat;
  • mailbox;
  • - parchment paper;
  • Sol;
  • - 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.
Useful advice
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 3 : How to pickle bacon hot

In fat contains a large amount of healthy fatty acids, they are necessary for normal functioning of the heart and to build cell membranes. Because it is a very high-calorie product, it is advisable to consumed in small quantities, combining with the vegetables. Try to pickle the bacon hot.
How to pickle bacon hot
You will need
  • - 1 kg of fat;
  • - 1.5 cups of salt;
  • - 1.5 liters of water;
  • - garlic;
  • - spices;
  • - onion and garlic husk;
  • - Bay leaf.
For pickling take quality fresh fat, that has the mark. It means that the product has passed the FDA. So you can reduce the risk of acquiring poor quality fat, infested with parasites. Fresh product, fit for salting, should be white or pale pink, have a delicate and soft skin. Fat with a thick skin after pickling will be tough, this product is best used for frying.
Check the freshness of the product by means of a match: if she freely enters into the fat, so it is fresh. Do not purchase fat with a grayish or yellowish tint, it's a stale product. Soften the fat before salting, to do this, soak it in water for 12 hours.
Take a wide pan, a piece of bacon must fit in it completely. Pour salt in it. Put the mixture of red and black peppers, a bit dry adzhika, Bay leaf and onion peels.
Pour water into a saucepan and put on fire. As soon as the water boils, drop into it a piece of bacon and cook for 3-5 minutes. Remove the pan from the fire. Leave the fat for a day in brine at room temperature. A day remove it from the brine and allow to drain water. Wipe off the fat with a piece of cloth or paper towel.
Slice the garlic into slices and thread them through the press, a medium-sized cloves set aside. Mix it with salt, pepper and dill. Make the piece of bacon punctures with a knife, put them in the garlic cloves small. RUB the fat with a mixture of garlic, pepper and salt. Wrap it in paper towel and place in the fridge for a day.
In pickling do not spare the salt, the fat absorbs as much as you need and take extra salt.

Do not store the fat in the light, otherwise it will quickly turn yellow.
Useful advice
If you bought the fat has absorbed the smell of other products, you need to soak it for hours in water with garlic, the smell will disappear.

Advice 4 : How to marinate bacon

Fat is a product, which is usually subject to long-term storage. In order to preserve all the taste, fat is necessary to properly marinate. There are several ways that will make the product even better and increase shelf life.
How to marinate bacon

How to choose fat

Pork fat has long been considered a valuable food product. The fat contains unsaturated fatty acids, as well as Polunina arachidonic acid required by the human body.

The product turned out delicious, first of all it is necessary to correctly choose a fresh product. Good fat is considered to be homogeneous, without streaks and with thin skin. Fresh product the knife enters easily.

Preparation for pickling

Once you have chosen the fat, the next step is to prepare it for cooking. The fat is washed in cold water, with a cut seal, if any, and all that you can't wash it. Then the fat is placed the skin up and scratching gently with a knife, as the skin needs to be clean, but not cut or torn. After you have cleansed the skin, a layer is again washed and cut into pieces. The value of pieces often depends on the capacity for marinating.

Salo is marinated in brine and dry method. Salted in brine for a long time retains its color, that is, does not age and does not turn yellow and, therefore, remains delicious.

Salting fat hot brine

In boiling water at the rate of 1.5 liters per one kilogram of fat and added salt (1 Cup), spices – pepper, Bay leaf, for color you can add onion peels. To bring everything to a boil and put in the brine, fat, the water should cover necessarily all the pieces. After boiling, cook for five minutes on low heat. Then the capacity is allowed to cool in a warm place for twelve hours. After that, get the fat, rubbed with garlic, optional pepper, and packaged in greaseproof paper, then store in the freezer.

Salting in the cold marinade

The cold brine is prepared as follows: per liter of water is taken one Cup of salt. After boiling the brine cooled to a temperature of 23 degrees. The fat is cut into portions, placed in glass containers, with each layer shifted the spices, garlic and Bay leaf. Everything is filled with cold brine, after which the container is closed with the lid, but not so closely. Aged for a week at normal room temperature.

Pickling the bacon for long term storage

Fat for long term storage, you should wash and clean the skin, and scald. Pour the cooled brine (5 liters of water 1 kilogram of salt) placed in a container of bacon pieces. After three days, the brine is drained, pour the new, and fat to shift. Similarly to arrive in three days. And on the ninth day the fat is removed, wipe again with salt and wrap it in a cloth, and then stored for years.
Is the advice useful?