Salty bacon is considered native Ukrainian dish, but his fans worldwide are countless. Who have once tasted this product, certainly tries to learn the technology of pickling, especially because this procedure is quite simple. And still some cooking secrets are.
The most valuable advantage fat in fact that it is impossible to overdo. Not to ponder how much you will need salt, you just need to pour a thick layer into a bowl or deep container and dip the bacon on all sides, pressing each piece into the content. Salt is applied coarsely ground, without any additives.
Will the pickling successful, depends on the quality of fat. Not good, too soft and too hard. Experienced buyers can define a simple pressure of the finger, but you can ask the seller a knife. For soft and a knife is not required, because the finger it will "sink" and hard, even very sharp knife will meet on your way, if the structure of fat is heterogeneous, lumpy. Thick skin will also indicate the hardness of the product. You should pay attention to the color: the desirable pink and white, not grey-yellow that is a sign of stale fat.
To pickle the bacon can be any thickness, but the best is to Choose 3-4 cm pieces only greasy or meat-lard – a matter of taste. Too much meat, too undesirable, as it will take more salt and the result is the salted slices will be tougher and saltier taste. This fat is quickly salitsya, and it is better to subject it to subsequent Smoking.
A lot of dispute about how much time you need to colitisa fat. Some eat it within a day, someone claims that it can take less than a week. I must say that it depends on the size of the pieces and the pickling recipe. And there are a great many, though only three ways: dry, hot (boiling) and brine . If you want to eat, the fat the recommended thickness should be cut into cubes the size of about 3*10. Even when salting the dry way (simply dipped in salt), it will be ready the next day.
To fat was more fragrant and spicy on the palate, spices are added: garlic, black or red pepper, Bay leaf. All this you can RUB the slices before dipping in salt, and can be mixed directly with the salt. Each clove of garlic is better to cut into a thin plate or grate, then his smell will be more obvious. But the one who likes to eat bacon with a bit of sugar and garlic, is limited by the minimum of ingredients: fat and salt.
Salt fat even faster than a day. To do this, the pieces are coming together in a jar and in the case peresypaya liberally with salt and garlic. Simultaneously, you can boil the water and bring it to a boil. Then the Bank with the fat poured boiling water and left to cool down. This usually happens in about 3 hours and means that salty bacon is ready to eat.
Tips "experienced"
The most valuable advantage fat in fact that it is impossible to overdo. Not to ponder how much you will need salt, you just need to pour a thick layer into a bowl or deep container and dip the bacon on all sides, pressing each piece into the content. Salt is applied coarsely ground, without any additives.
Will the pickling successful, depends on the quality of fat. Not good, too soft and too hard. Experienced buyers can define a simple pressure of the finger, but you can ask the seller a knife. For soft and a knife is not required, because the finger it will "sink" and hard, even very sharp knife will meet on your way, if the structure of fat is heterogeneous, lumpy. Thick skin will also indicate the hardness of the product. You should pay attention to the color: the desirable pink and white, not grey-yellow that is a sign of stale fat.
To pickle the bacon can be any thickness, but the best is to Choose 3-4 cm pieces only greasy or meat-lard – a matter of taste. Too much meat, too undesirable, as it will take more salt and the result is the salted slices will be tougher and saltier taste. This fat is quickly salitsya, and it is better to subject it to subsequent Smoking.
Recipes the fastest Ambassador
A lot of dispute about how much time you need to colitisa fat. Some eat it within a day, someone claims that it can take less than a week. I must say that it depends on the size of the pieces and the pickling recipe. And there are a great many, though only three ways: dry, hot (boiling) and brine . If you want to eat, the fat the recommended thickness should be cut into cubes the size of about 3*10. Even when salting the dry way (simply dipped in salt), it will be ready the next day.
To fat was more fragrant and spicy on the palate, spices are added: garlic, black or red pepper, Bay leaf. All this you can RUB the slices before dipping in salt, and can be mixed directly with the salt. Each clove of garlic is better to cut into a thin plate or grate, then his smell will be more obvious. But the one who likes to eat bacon with a bit of sugar and garlic, is limited by the minimum of ingredients: fat and salt.
Salt fat even faster than a day. To do this, the pieces are coming together in a jar and in the case peresypaya liberally with salt and garlic. Simultaneously, you can boil the water and bring it to a boil. Then the Bank with the fat poured boiling water and left to cool down. This usually happens in about 3 hours and means that salty bacon is ready to eat.
