You will need
- - one kilogram of fat;
- - A 30% salt solution;
- 50 grams of gelatin;
- red pepper;
- - 130 grams of salt.
For the preparation of 30% salt solution will connect 50 grams of gelatin and red pepper with one liter of water, mix thoroughly.
To prepare the brine connect one teaspoon of sugar, 130 grams of salt, 0,3 teaspoon of dietary nitrate one liter of water.
Take the fat with the skin (the thickness of the skins shall not be less than 1.5 centimeters), clean it, then put in salt brine and let sit in the fat for a few hours.
Then remove the bacon from the brine and place in a glass or enamel pot, skin down.
Pour the fat cold brine, which you have prepared in advance of water, salt, sugar and nitrate.
Soak in cold brine bacon at least eight days in a cool place, the temperature of which should not be less than 4 degrees C.
After eight days of exposure, remove the fat and pour over it boiling water.
Make a solution for this combine and thoroughly mix the water, gelatin and red pepper (to taste) and soak this in hot (65 degrees C) solution fat.
Hold fat at least half an hour in a solution of gelatin, water and red pepper and then remove and dry, so that the glass excess moisture.
Prepared fat smoke cold smoked (20-25°C) smoke during the day.
Lay bacon in bags and hang it or put it in a wooden box with sawdust.
Keep the bacon regardless of the method of Smoking is always in a dry, cool and well-ventilated room at temperatures from +3 to +8 degrees.
It is not recommended to store bacon in rooms with high humidity, otherwise the bacon spoils quickly.
Smoked bacon can also be stored as a salt, it will not lose its taste.
Advice 2: How to keep salty bacon
Bacon is a tasty dish of Russian and Ukrainian cuisine, which goes well with various side dishes and soups. Salty bacon requires proper storage, otherwise it will acquire an unpleasant color and smell, and will lose flavor.
Storing salty bacon in the fridge
Salty bacon should not only properly stored, but also to pay due attention to the cooking process. First you need to pickle the fat. Peel garlic and cut into large cubes. Prepare zasolochny mix: ground black pepper, dried herbs and salt at the rate of 3 tablespoons per 1 kg of fat.
Fresh bacon cut into rather thick slices, about 5 cm each. Sliced records nashpiguyte garlic and roll in zasolochny mixture. Then put in an enamel bowl layers, sprinkling each layer with spices. Cover the pan and leave the fat for 5 days for pickling. Put the pot in a cool, dark place.
After 5 days, remove the bacon, wrap in cling film and put in the freezer or refrigerator for storage. The shelf life of salty bacon in the fridge, 1 month in freezer for 1 year. It is the storage of salty bacon in the fridge is the most popular way because the fat is able to maintain its freshness for a long time.
Storing salted pork fat in glass jars
Also salty bacon can be stored in a preserved in glass jars. To do this, cut the fat into small pieces. Prepare the brine from the calculation: 1 l of water requires 1 Cup of salt. Put the brine on medium heat and once the water boils, put in it pieces of bacon for 10-15 minutes.
Meanwhile, sterilize banks in the same way as for canning vegetables. Storage salt fat can choose banks of any size: 1, 2 or 3-liter. Fat put in jars layers, between which it is necessary to put a few cloves of garlic, couple Bay leaves, cloves, allspice. Then pour the boiling brine and roll sterilized lids.
Keep salty bacon in banks can be a very long time. Bacon retains its flavor and aroma. After you open the jar, the pieces of fat will need to shift in the refrigerator or freezer.
Tips for storing salt fat
To salt fat stored much longer, consider the following tips. Use storage of fat pouches made of natural fabrics (e.g. cotton, linen). You should not store fat, along with strong-smelling foods as it can absorb odors. In that case, if the fat has acquired a bad odor, then you can knock him soaking in water with garlic.
In no case do not store salty bacon in the light, it will quickly yellow and deteriorate. Before you remove the fat in the refrigerator for storage, thoroughly dry each piece.