To make salted bacon tasty and soft, you need to choose the right fresh bacon in the store. A good product should be bristle-free, white or pale pink. The best bacon is from the back, it is pliable and soft. The knife should go into it easily, like butter. There are a lot of recipes for salting lard - for every taste.
It is necessary
- - 1 kg of salted brisket or bacon;
- - box;
- - parchment paper;
- - salt;
- - 1 head of garlic;
- - 1 liter of water;
- - onion peel;
- - Bay leaf;
- - black peppercorns.
Instructions
Step 1
Take a clean box and line it with parchment paper, leaving some of it hanging from the edges of the box, so that after you put the fat with this paper, you can cover it.
Step 2
Place a small layer of salt on the bottom of the box (on top of the paper).
Step 3
Cut pork belly or lard into small pieces.
Step 4
Rub the pieces with salt and stack them in rows in a drawer, sprinkling each row with salt.
Step 5
After filling the last row with salt, cover the bacon with paper and install the load on top.
Step 6
Place the box in a cool place for two weeks, after which the product can be consumed.
Step 7
In order for the salted bacon to become soft, it must be boiled in onion skins. To do this, put onion husks, bay leaves, pepper in a saucepan and cover with water.
Step 8
Bring the brine to a boil.
Step 9
Place the bacon in a saucepan so that it is covered with brine and simmer for 15 minutes.
Step 10
Remove the saucepan from heat.
Step 11
Leave the bacon in the brine for a day. Put the cooled pan in the refrigerator.
Step 12
Remove the bacon from the brine and let the excess liquid drain.
Step 13
Peel the garlic and pass it through a press.
Step 14
Spread the finished bacon abundantly with garlic on all sides and put in the cold for a day. Bon Appetit!
