Looking for an excellent piece of meat streaked with fat that smells like smoked meat has a golden color and just melts in your mouth, you do not even think that it can be prepared in just a day.
makes this fat in onion skins, not in the smokehouse.Although from smoked a little different.Meat in these veins slices of bacon are optional.But they give it a special taste.For the preparation of such vkusnotischi you do not need a lot of products.For one kilogram of fat quite a small head of garlic, a liter of water, half a cup of salt, three bay leaf, a few peas of black and allspice, and a large handful of onion peel.
If you want a more intense color of fat and persistent smell of smoked meat, you should take more peel and add a teaspoon "Birch smoke."In an enamel saucepan pour water, put salt, seasoning and husks.Brine bring to a boil, and only then drop into a piece of bacon.
would be better if kilograms will be divided into several pieces, each of which weighs three or four hundred grams.They will be easier to pack in a saucepan, and small pieces prosolyatsya better.Cook bacon in onion skins enough fifteen minutes.Then remove the pan from the heat and set on the table in a warm room.Usually it - the kitchen table.
To pickle bacon in onion skins need to leave it under pressure for a day.To do this, select a plate or a wooden prepare range of suitable diameter and take something heavy cargo instead.Often used for such purposes, heavy stone washed, three-liter jar with water or disks from collapsible dumbbells.The main thing is that the pieces of bacon were well pressed down to the bottom of the pan.
One day you can to get the fat out of the brine.Stacked pieces in a colander and leave for twenty minutes.During this time, any excess brine is drained.Beforehand prepare garlic.To this end, it should be cleaned and passed through the press or chop on a small grater.Gruel Garlic pieces coated with fat and wrapped in plastic wrap, foil or packed in disposable bags.Remove the pieces in the freezer.Suffice it to only two hours for them to freeze, then you can feast on.
You can cook bacon in onion skins on the second recipe.For this method would require the same ingredients as the previous times.Other relevant paprika and mix "Italian Herbs", which includes basil, oregano, dried onion, bay leaf, red pepper, sea salt, black pepper and garlic.
Prepare the brine.Per liter of water take a glass of salt, a little black and allspice, a few cloves of inflorescences, three sheets lavrushki and a large handful of onion peel.In the boiling brine is laid with cut pieces of bacon and cook for 20 minutes.Turn off the heat and leave to stand for another twenty minutes.We get fat from the brine and leave briefly on a plate.This will allow to drain excess fluid.
Each piece of bacon shallow incision from the top at a distance of one centimeter.We clean and grind the garlic.Mix the pulp with seasoning.The mixture is well coated with our fat from all sides.Wrap each piece in plastic wrap or foil and remove it in the freezer for a day.
Ready fat can be cut at the notch.Obtained smooth and beautiful slices.You can feast on such a fat, imposing it on slices of bread.And it can be used for frying in a variety of first and second courses.Although fat was cooked, it melts and is well roasted, filling meal aroma of smoked meat.
especially tasty with the addition of pea soup, buckwheat and wheat porridge.And for cooking Kulesza slices bacon, cooked in onion skins, are simply irreplaceable.Taste once this yummy, you will prepare this dish very often.
