How many days should I wait until the fat is ready, depends on what recipe you want to use for cooking. Bacon should be salted with the skin, and its prior to cleaning to remove the remnants of the singed bristle.
On the inner side being careful not to damage the skin, make deep slits in the fat with a sharp knife in a grid 5x5 or 6x6 cm In a deep saucepan, add the bottom layer of coarse salt, bacon put her down with sandpaper and the top and fill it with plenty of salt, so she got into the incisions.
Leave to stand at room temperature for 2 days, on 3rd day of fat will stand out the fluid, remove the pan in the refrigerator for a week. Then remove the fat, shake a little salt, wrap in plastic, send in the freezer. When it freeze, you can eat it.
Take a pan, pour in it water of sufficient quantity to placed in it the fat was completely covered. Put in a saucepan half purified and raw potatoes and begin to pour the salt portions. Continuously stirring each of the following. Once the potato floats in the brine ready.
Prepared as in previous recipe fat put into the brine, cover the pan with a lid and place over 3 days in the refrigerator. Through this time, remove the fat. Lightly sprinkle with salt, finely ground, freshly ground black pepper, wrap it first in a piece of cloth, then in plastic bag and freeze. It is ready to drink.
If you don't want to wait another 10 days or even 3, to salt bacon in onion skins. You will need:
- 1,5 kg of fat with veins;
- 3-4 cloves of garlic;
- 3-4 leaves Lavrushka;
- 8-10 peas of black and fragrant pepper;
- 1 tsp. red hot pepper;
- 200 g of stone salt;
- the husk of 10-12 bulbs.
Fold onion peel, spices and salt in a saucepan, pour water, boil, boil on low heat for 20 minutes. Put in boiling brine and cook the bacon for 15 minutes, then remove the pan and leave the fat to stand in the brine for another 15 minutes.
After that, remove it, let cool, RUB with finely chopped garlic, wrap in plastic wrap and store in the freezer. When it freezes, it is already there.
In fat contain substances that reduce the level of cholesterol in the blood and prevent the clogging of blood vessels cholesterol plaques.
The classic recipe of bacon
On the inner side being careful not to damage the skin, make deep slits in the fat with a sharp knife in a grid 5x5 or 6x6 cm In a deep saucepan, add the bottom layer of coarse salt, bacon put her down with sandpaper and the top and fill it with plenty of salt, so she got into the incisions.
Leave to stand at room temperature for 2 days, on 3rd day of fat will stand out the fluid, remove the pan in the refrigerator for a week. Then remove the fat, shake a little salt, wrap in plastic, send in the freezer. When it freeze, you can eat it.
For classic Sala in salt or brine is better to choose a piece without streaks. When choosing a swipe on the surface of the piece with the tip of the nail, if you have the fat, fat is soft and good.
Bacon in brine
Take a pan, pour in it water of sufficient quantity to placed in it the fat was completely covered. Put in a saucepan half purified and raw potatoes and begin to pour the salt portions. Continuously stirring each of the following. Once the potato floats in the brine ready.
Prepared as in previous recipe fat put into the brine, cover the pan with a lid and place over 3 days in the refrigerator. Through this time, remove the fat. Lightly sprinkle with salt, finely ground, freshly ground black pepper, wrap it first in a piece of cloth, then in plastic bag and freeze. It is ready to drink.
The fat in onion skins
If you don't want to wait another 10 days or even 3, to salt bacon in onion skins. You will need:
- 1,5 kg of fat with veins;
- 3-4 cloves of garlic;
- 3-4 leaves Lavrushka;
- 8-10 peas of black and fragrant pepper;
- 1 tsp. red hot pepper;
- 200 g of stone salt;
- the husk of 10-12 bulbs.
Fold onion peel, spices and salt in a saucepan, pour water, boil, boil on low heat for 20 minutes. Put in boiling brine and cook the bacon for 15 minutes, then remove the pan and leave the fat to stand in the brine for another 15 minutes.
After that, remove it, let cool, RUB with finely chopped garlic, wrap in plastic wrap and store in the freezer. When it freezes, it is already there.