You will need
- For lard at home:
- — 1 kg of pork fat with layers of meat;
- — 1 liter of water;
- — 3 cups salt;
- — red bell pepper;
- — spicy red pepper;
- — black pepper.
- For bacon for a couple:
- — 300 — 500 g salted pork fat;
- — 2 tsp ground black pepper;
- — 3 cloves of garlic;
- — 2 Bay leaves.
- For the bacon salt:
- — 1,5 kg of pork fat;
- — 150 g of sugar;
- — 250 g of salt;
- — sweet red pepper
- Basil to taste;
- — 3 cloves of garlic;
- — 2 sprigs of thyme;
- — 40 g of black pepper;
- — 6 Bay leaves.
Instruction
1
Fat at home
Slice the bacon in small pieces and put in a saucepan. Prepare the brine. Dilute with cold boiled water, salt. Add red and black peppers. Put the mixture on the fire, bring to boil and boil for 8 — 10 minutes. Pour the fat brine.
Slice the bacon in small pieces and put in a saucepan. Prepare the brine. Dilute with cold boiled water, salt. Add red and black peppers. Put the mixture on the fire, bring to boil and boil for 8 — 10 minutes. Pour the fat brine.
2
Leave the bacon in brine for half a day (about 12 hours). Then carefully dry on a paper towel. Sprinkle the bacon with a mixture of peppers — red hot and sweet.
3
Fat couple
Take a narrow piece of salt fat. Carefully grate the fat ground black pepper. Garlic skip through chesnokodavilku. Wipe them with a piece.
Take a narrow piece of salt fat. Carefully grate the fat ground black pepper. Garlic skip through chesnokodavilku. Wipe them with a piece.
4
Make a few slits in the fat. Paste the Bay leaves. Put the bacon into a bowl and leave on for 10 to 12 hours in the refrigerator. During this time, the fat is impregnated with the aromas of the spices.
5
Dip pickled pork fat in a colander and place in a pot of water. Put the dishes on the fire, bring water to a boil. Turn down fire and cook the bacon for a couple from half an hour to two hours depending on the quality of pork fat. Soft tender bacon you can cook for 40 minutes, the hard piece should be about a couple of hours.
6
Pierce the fat with a fork. Ready fat pierced very easily. The fat will cool and leave in fridge for a few hours. When the fat has hardened, cut it into thin slices.
7
Salt and fat
Slice the bacon pieces with a length of about 30 cm and a width of about 15 cm, Mix in a bowl salt, sugar, red pepper, Basil, pureed garlic through chesnokodavilku. Pour half of the mixture in non-oxidizing capacity, put the slices of bacon on top and pour second half of mixture. Lay the Bay leaves, thyme sprigs and pepper.
Slice the bacon pieces with a length of about 30 cm and a width of about 15 cm, Mix in a bowl salt, sugar, red pepper, Basil, pureed garlic through chesnokodavilku. Pour half of the mixture in non-oxidizing capacity, put the slices of bacon on top and pour second half of mixture. Lay the Bay leaves, thyme sprigs and pepper.
8
Cover the bowl with cling film and foil to protect from light penetration. Lay on top the weight of about 5 kg. Dishes with bacon place in a cold place for 10 to 14 days. Several times during this time, turn the bacon and mix spices. At the end of pickling, the piece will become dense.
9
Rinse the bacon under cool running water from the salt. Wrap in cheesecloth and dry. Make a well in one corner of the piece a small hole, thread the rope. Hang the bacon in a cool dark place at 20 to 25 days. It is desirable to maintain the room temperature around 15 ° C and humidity 60 — 70%.
