can confidently call the salty bacon one of the oldest dishes of Slavic cuisine.Wrapped in a cloth piece of salty fat meat with spices and accompanied by a merchant in a distant journey, and pilgrims and ordinary soldiers.And this delicacy was the basis of the diet Chumakov, vozivshih salt into the farthest reaches of Russia ...
Brisket can be called a type of fat - a truly iconic dishes.It differs predominance over the meat of the fat, and often contains bone or cartilage of the ribs.Of course, the most delicious brisket, pickled yourself.Fragrant, spicy or sweet, depending on preference, it can brighten up a modest weekday dinner or dignity prevail on the holiday table.To learn how to pickle bacon, and will be discussed in the article.
What is the breast?Choose a piece for salting
Meat from the chest of the carcass referred to brisket.To use the salting pork - it is oily, tender, juicy streaky bacon.Thin rib cartilage often cut, because they give a special charm bacon.Before pickle bacon, better to go to the farmers' market, where they bring the most fresh and quality raw materials.The meat and lard domestic pig, grown in the open air and well-fed natural food is always fragrant and delicious.Just before buying is to make sure that health pig was all right.An honest dealer will gladly provide all the necessary documents.
Salting brisket dry method
part of the original and ancient is not inferior to the latest innovations and the latest developments.How to pickle bacon classical way?This will require very brisket, salt and black pepper.
bars Sliced meat need to rub the mixture and leave for 2-3 days solitsya.That is salted bacon in antiquity.Pickled this way, it turns out tender and soft, easy to cut.When a table with her, you can not even remove the skin.This universal method of salting is good because the meat is obtained almost neutral, but at the same time is not bland, expressive.It will satisfy even those who do not eat spicy.
Salting juicy brisket with spices and garlic
But fans of garlic and peppers will appreciate the following recipe.The fatty brisket wonderfully combined with a variety of condiments.Before how to pickle bacon with pepper and garlic, cook all the ingredients rastolchem in a mortar and mix thoroughly.In this same mixture can immediately add salt.
For this recipe suitable black, white and red pepper, oregano, paprika, cumin, dried herbs, coriander and more.That is all that love zdabrivat specialties - feel free to add to the mix!Passed through the masher garlic add flavor and sharpness.Rubbed with spices and salt can be a piece of bacon wrapped in gauze, foil or plastic wrap to seasoning does not crumble.A couple of days fragrant delicacy can regale home.
Brine for breast
Another fairly common way to at least ancient history teaches us how to pickle bacon in the brine.It differs in that the piece will not directly prosalivatsya salt and salt water in which are dissolved and spices.To make the brine, take 50 grams of salt per liter of water.But how to put spices and seasonings - a matter of taste.Brisket should be immersed in water and put the top yoke.
salting time depends on the size of the pieces.Usually two or three days is enough.Before pickle bacon in a way, a piece of garlic can be lard.
What submit salty bacon on the table
This treat is perfect for a side dish of boiled or baked potatoes.With the combination of salty bacon and homemade fermented pickles.Serve table can be wood, ceramic or pottery and pick flax textiles.
