learn how to pickle bacon, know not all housewives.After all, today a delicious and aromatic products can be purchased in any supermarket.However, it should be noted that it is often sold in stores bacon that has been salted with food additives and other dyes.That's why most people prefer to prepare a cutting yourself at home.
Today, we describe in detail how to pickle bacon and the usual method of using the hot brine.
simple version of salting bacon
for such methods, we will need the following components:
- largest sodium salt - in its sole discretion;
- belly pork - 1.5 kg;
- fresh garlic - 5-6 cloves;
- black pepper, ground allspice and pepper - ½ dessert spoon and 8-10 pc.(hot brine);
- dried cloves - 3 pieces.(hot brine);
- dried herbs, namely oregano, basil, rosemary and oregano to taste and add the optional (hot brine).
process of preparing aromatic slicing
Before pickle bacon, it should be a good wash and dry with paper towels.Next, we need to cut the top film and veins, as well as skins, if available.By the way, some fans like that kind of cuts of the brisket.If you treat it, it can leave.
Once the product is developed, it should be put on a cutting board and a sharp knife to make several deep and parallel cuts across the entire piece (about every 3 cm).Next, we need to clean and chop the garlic into thin plates and put it into one to make the cut.After the above actions must be a piece of bacon to sprinkle salt on all sides and rub the ground allspice.
At the end of processing the meat must be placed in a clean cotton cloth, tightly roll up and leave at room temperature for 10-14 hours.After this time a piece of material is required to wrap with cling film and leave more exactly knocks, but in the refrigerator.
Thus, a half day pickled brisket want to deploy again a little salt, put in a new piece of cloth and let stand in this state for another 24 hours in the cold.Only after that saline breast completely and is ready for use.
How delicious pickle pork bacon in a hot brine?
you need for this method are the same as that used in the previous recipe.However, this method is recommended to additionally use onion peel, which should add to the hot brine for color.
cooking process
Before pickle pork brisket, it must be washed, cleaned of films and skins, and then cut to a width of 6 cm.Next, you want to place the meat in a saucepan and cover with water so that it covers it completely.Thereafter, measure the volume of liquid and calculate the required amount of salt.For this it will need to cut about 1/2 cup per liter of drinking water.
to tasty pickle bacon, a piece of meat in the pan should pour the calculated amount of fluid with salt, pepper as peas, dried herbs and husks from onions.Next, put the dishes on the fire, bring to a boil and cook for about 20 minutes.
After the time called the pan, remove from heat, throw in a pickle fresh chives, cut in half, and leave to cool in the broth directly brisket.When the meat is cold, it needs to get it, dry it with a paper towel, lightly rub with crushed garlic, wrapped in foil and placed in a cooler at night.After 24 hours the breast will be fully fit for human consumption.
How to apply?
Now you know how to pickle bacon, and the usual hot.Before serving it is recommended to wash off excess salt, cut into thin slices and present together with rye or wheat bread.
