Advice 1: How to pickle bacon

Bacon, smoked and salty, incredibly tasty, but expensive product, afford able, not every family. It is possible to significantly reduce costs, if you learn how to cook the bacon yourself.
homemade bacon

The recipe for pickling the bacon in the dry way

In fact, the salting of bacon is no different from the blank for future use lard. There are 2 methods of salting: dry and in brine.

To add salt home the bacon, you need the following ingredients: 1 kg pork belly, clove of garlic, 100 g of rock salt coarse grind, 1-2 Bay leaves, spices.

Bacon - pork belly, pieces of meat with pronounced fatty layers. Choosing a brisket for pickling, you should pay attention to its quality. The meat should have a smooth pink color, and fatty streaks white. If you press on the meat with your finger, the hole disappears quickly. It is best for salting bacon choice bacon meat with wide stripes and narrow fat.

Brisket is cut into pieces with a width of 10-12 cm Meat is thoroughly washed, cut the rib bones and dried with tissue paper. Garlic clear from the husk and slice the cloves thin slices. Salt mixed with your favorite spices like ground black pepper. Pork is thoroughly rubbed with a mixture. The thicker the brisket, the more you need salt.

Then the pieces of pork stuffed with piece of garlic and put in a convenient container skin down. The upper part of the breast draped the remains of the garlic, add the Bay leaf and poured half of the mixture of salt and spices.

Within 2 days the breast should colitisa at room temperature. Then send it in the fridge for 3 days. During the salting should be periodically drained from the tank selected bacon liquid. The finished brisket is washed in cold tap water and dried with napkins. Store home best bacon in the freezer, wrapped in plastic wrap.

Salting homemade bacon in brine

To prepare a liter of brine you will need the following products: 100 g of salt, 10 g sugar, 1-2 Bay leaves, 5-6 peas black pepper, seasoning to taste.

The meat is washed and placed in a deep pan thick layers. You boil water in a pan adding salt, sugar, Bay leaf and spices. The cooled brine is poured pieces of brisket. The brine should completely cover the meat. You can flatten the breast weight.

Capacity kept in a cool place for 3-4 days. This time should be enough for salting small pieces of brisket. Salted meat is washed, dried and stored in the freezer. Ambassador bacon wet method has a clear advantage. Salt penetrates faster into the product and is evenly distributed. In addition, the output is lightly salted, very tasty bacon.

Advice 2 : How to cook bacon

Bacon — salted meat product ready for consumption. This is the side of a young pig without the lower extremities, vertebrae, pelvic bones and sternum. Bacon is used not only as a cold appetizer, but also as an ingredient in hot dishes. Prepare a cake or rolls with bacon. Discover a new taste of a familiar product.
How to cook bacon
You will need
    • For a pie with bacon:
    • 250 g flour;
    • 10 g of yeast;
    • 3 tablespoons vegetable oil;
    • a pinch of salt;
    • 125 ml of water;
    • 200 g bacon;
    • 100 g of hard cheese.
    • For rolls, dough with bacon:
    • 1 pack of puff pastry;
    • 1 egg yolk;
    • 150 g of bacon;
    • 100 grams of cheese;
    • salt;
    • black pepper;
    • 1 tablespoon of 9% vinegar.
Prepare bacon pie. Slice the bacon in small pieces.
Heat in a pan 1 tablespoon of vegetable oil. Lightly fry the bacon.
Knead the dough.In a Cup pour 125 ml of warm water, 2 tablespoons of vegetable oil. Put 10 g of yeast, a pinch of salt. Mix everything carefully. Stir in the flour and knead elastic, lagging behind the hands of the dough.
Roll the dough into a ball, cover it with a damp towel and leave in a warm place for 1 hour to rise.
Roll out the dough into a rectangular formation.
Half of the layer dough to lay out an equal layer half of the fried bacon. Sprinkle bacon with half of the grated on a coarse grater cheese.
In the second half of the dough make several small incisions through.
Brush the dough around the filling with warm water. Cover the filling with dough (the free edge of the split), well zasypaete region.
Put on top pie with remaining bacon and sprinkle with grated cheese.
Bake the pie in the oven at 200-220 degrees until tender.
To prepare roll the bacon into small pieces.
Heat up the pan. Fry the bacon without adding oil until Golden brown.
Lay out the bacon on a plate, pour the vinegar, stir.
Roll out the dough. Sprinkle with his finely grated cheese. Pepper.
On the grated cheese place the bacon.
Roll up the dough jelly roll, place seam side down on a plate and place in freezer for 30 minutes.
Remove the loaf from the freezer, carefully cut it into slices 0.5 cm thick and divide the slices of roulade on the baking sheet. Brush each with egg yolk.
Bake rolls bacon in a preheated oven at 180 degrees until Golden brown. Serve hot.
Bon appetit!
Do not desiccate the bacon when roasting! It should be Golden brown.

Advice 3 : How to pickle a brisket

Brisket – a variety of meat from the breast part of the carcass, one of the most valuable parts of the pork. The brisket is cooked in different ways: baked, fried, boiled. Salt brisket is cooked with spices, along with the skin, this is the perfect snack to strong alcoholic beverages. In addition, it has a long shelf life in the freezer and thus always at hand for a celebratory feast.
How to pickle a brisket
You will need
    • Salt brisket with spices:
    • 1 kg pork belly;
    • 0.5 tbsp of salt;
    • 1.5 liters of water;
    • 1 tbsp ground black pepper;
    • 1 tbsp dried dill;
    • 1 tbsp white pepper;
    • 1 tbsp of coriander;
    • 0.5 tbsp of sugar;
    • 0.5 tbsp of freshly grated nutmeg.
    • Option mixture of spices:
    • 1 tbsp paprika;
    • 1 tbsp red hot pepper;
    • 1 tbsp Chaman (blue fenugreek).
    • Salt brisket with a mixture of peppers:
    • 1 kg pork belly;
    • salt;
    • a mixture of peppers;
    • dill.
    • Salt brisket Zakarpattia:
    • 1 kg pork belly ribs;
    • salt;
    • garlic;
    • 3 tbsp ground seeds of coriander;
    • 2 tbsp ground red pepper;
    • 1 tbsp of ground black pepper.
Salt brisket with spices

Boil water, add salt, stir until it dissolves. Put the brisket in the pan with skin down, pour the brine to cover meat by 1-2 inches, giving weight. Will keep 2 days in the refrigerator, remove the brisket from the solution, dry and clean off with a knife the excess salt, then RUB with spices and store in the freezer.
Salt brisket with a mixture of peppers

Refrigerate pork belly, rinse the skin with boiling water, cut into strips about 10 inches wide, twist each strip several transects up to the skin. Finely chop the garlic.
Take salt just enough to cover the entire surface of brisket with a layer 2-3 mm thick. RUB the brisket on the outside and inside of cuts with salt and finely chopped garlic. Sprinkle with ground pepper blend.
Roll up breast into a tight roll, tie with string, put it under load for a day. Shred the fennel, sprinkle it roll, let stand for 4-5 hours. Store frozen at a temperature of -15-20 degrees Celsius.
Salt brisket Zakarpattia

Rinse the meat, clean the skin with a knife, cut into strips with a width of 7-10 inches and a length of about 20-30 centimetres. Lay strips on a cutting Board skin down, make transverse incisions spaced every 5-6 inches, but be careful not to damage the skin. Slice the garlic, lard the breast with garlic, RUB with salt.
Mix coriander seeds and peppers, RUB with a mixture of bacon quite a lot. Put stripes on the side, roll up each roulade and tie with twine. Put under load in an enamel bowl and keep in a cool place until pickles let the juice out, then put in wooden bowls, move into the cellar and store in a small yoke week (to keep the breast 3-4 months).
Is the advice useful?