When vspminaesh pezdki to her grandmother for the summer, will inevitably have thought of delicious homemade food and mineral salty.Always ready salted bacon looked great on the table, as well as a snack and as a nourishing meal for dinner.But fat pickle in brine, without violating my grandmother's recipe cookbook?The answer to this question is quite simple.It should just follow the simple tips that we look at in this article.And snacks will certainly flavorful and nutritious.
To pickle bacon at home will need a minimum of ingredients and effort.Apart from the main product required spices, garlic and coarse salt stone.
First you need to choose the right main ingredient.You should not acquire too wiry product - the fat should be hard (you can take the pieces with layers of white and pink).
For this recipe is perfect fat with meat layer.It would be an excellent choice as a product with a thin pork skin (which will give a blank enjoyable and interesting taste).It is not necessary to buy lard in large supermarkets - go for a meat market, and from there select the freshest product.According to the Ukrainians, while fresh bacon when without much effort into it you can stick a table knife.
picked up fresh and a good product, you can go directly to the answer to the question - how to pickle bacon in the brine.
websites and cookbooks offer many recipes, each of which gives a good result.In this article we will look at two of the most popular options.
Many housewives and their husbands think that salting - is hard and long process, and do not know how to pickle bacon in the bank, without the help of chefs.But this is not so.In fact, cooking seems very fast.
is worth noting that the most important thing - to properly prepare the brine, for which you will need only five glasses of water and one cup of salt.
So, boil water with salt and then cool to room temperature.Meanwhile, cut the fat middle-sized pieces so easily, it was held in the bank and is also easily taken out of it.Laying fat in the bank, do not forget to pour between layers of garlic, bay leaf and pepper, after all these ingredients will give a special taste of home.
If fat is incorporated in a jar, it's time to fill it with brine.Tara, in which to store the product, it is not necessary to close, you can just cover it with a lid or gauze, leaving six days in some secluded place at room temperature (not possible in a cool basement).Only after this period, you can proceed to sample the product.
Now you have the information, how to pickle bacon in the brine quickly and effortlessly.
Bank product after the pickling is usually stored in the refrigerator rather than letting it raskisnut and acquire an unpleasant odor.
Later in this article, we consider the case as a pickle bacon in Ukrainian, "dry method".
For this recipe you will need a coarse salt, bay leaves and garlic.Many optional add different spices, such as paprika, cloves and coriander.
optimum ratio is considered 4 tablespoons of salt per 1 kg of fat.Cutting the product, as in the previous method, do not get too big, thick layers of 3-4 cm it is descend.
Sliced bacon lard is necessary to wipe the salt and garlic.At the bottom of the dish, where we laid our product, we pour salt and spices and add the crumbled bay leaf.Puts fat and evenly sprinkle a thin layer of salt each row.Then, the preform is left for several days in the refrigerator.
After the specified time starter can be considered ready and serve.Many guests will ask you for advice on how to pickle bacon in the brine or in any other way.After all, such a product is always a pleasure to spread on a festive table or to take with you on a business trip or a trip.
