The types of salting bacon

There are 3 ways of salting bacon. When dry the product is ready to eat in 2-3 weeks, but this method is not designed for long-term storage. The so-called wet (in brine) method labor-intensive, but cooked this way bacon has a shelf life of up to one year. When hot salting or jam, the fat is first boiled, then rubbed with garlic after it is smeared with spices and placed in a cool place. This fat can be stored up to six months.
It is believed that the nutrients in fat are in a two-centimeter layer under the skin.

It is very important to choose the right fat for pickling. It must be elastic, homogeneous and dense, on the cut to have a snow-white or pinkish color. You should not purchase the fat with a yellowish tinge. In addition, for pickling better fat with the skin on.

Recipes salting bacon with garlic

To pickle the fat in the dry way, you will need:
- 1 kg of fat;
- 2-3 heads of garlic;
- seasonings (pepper, Basil, coriander, Bay leaf, cumin).
At salting of bacon you can use any spices and to vary them according to your taste.

Cut fresh bacon into pieces about the size of 10x15 centimeters and do every 3-5 inches deep incisions. They must reach the skin. Clean the garlic and cut into thin slices. Lard fat garlic and RUB with seasoning blend. Then carefully roll in salt and place in layers in an enamel pan, generously sprinkling each layer with salt. Then put the bacon for 5 days in a cool place to zaselyatsya. After this time the bacon is ready to eat.

Salted lard with garlic in the wet way it is necessary to take:
- 1 kg of fat;
- 1-2 heads of garlic;
- spices (Bay leaf, cumin, coriander, pepper);
- dill;

To pickle the bacon in this recipe, first of all, prepare the brine. To do this, pour into a saucepan of cold water, add peppercorns, dill and salt (it should take an amount, that is placed in a solution of egg is not drowning). Put the saucepan on a medium heat and bring the brine to a boil, boil for several minutes until complete dissolution of the salt. Then remove the solution from heat and cool. Fresh bacon cut into cubes about 25 inches in length and 4 in width. Garlic is clean and skip through the frog. Dip in the cooled brine bacon and garlic, put oppression and put for 10 days in a cool place. Before use, remove the bacon from the brine, thoroughly dry cloth and put 2 hours in the refrigerator.