Subcutaneous lard - lard - contains about 1, 4% protein and more than 92% fat. The bacon is salted with herbs and spices, and then, if desired, it is additionally smoked a little. The bacon is eaten, cut into thin slices, fried until cracklings, or added to meat and vegetable dishes.
It is necessary
-
- For homemade bacon:
- - 1 kg of lard with layers of meat;
- - 1 liter of water;
- - 3 glasses of salt;
- - sweet red pepper;
- - hot red pepper;
- - black peppercorns.
- For steamed bacon:
- - 300 - 500 g of salted lard;
- - 2 teaspoons of ground black pepper;
- - 3 cloves of garlic;
- - 2 bay leaves.
- For salted bacon:
- - 1.5 kg of lard;
- - 150 g of sugar;
- - 250 g of salt;
- - sweet red pepper
- basil to taste;
- - 3 cloves of garlic;
- - 2 sprigs of thyme;
- - 40 g of black peppercorns;
- - 6 bay leaves.
Instructions
Step 1
Home-style bacon
Cut the bacon into small pieces and place in a saucepan. Prepare the brine. Dissolve salt in boiled cold water. Add red and black peppers. Put the mixture on fire, bring to a boil and simmer for 8 to 10 minutes. Pour lard with brine.
Step 2
Leave the bacon in the brine for half a day (about 12 hours). Then dry thoroughly on a paper towel. Sprinkle the bacon with a mixture of red hot and sweet peppers.
Step 3
Steamed bacon
Take a narrow piece of salted bacon. Rub the bacon thoroughly with ground black pepper. Pass the garlic through a garlic press. Wipe off a piece of it.
Step 4
Make a few slits in the bacon. Insert bay leaves into them. Transfer the bacon to a bowl and refrigerate for 10 to 12 hours. During this time, the bacon will be saturated with the aromas of spices.
Step 5
Dip the pickled lard in a colander and place in a pot of water. Put the dishes on the fire, bring the water to a boil. Reduce the fire and steam the bacon for half an hour to two hours, depending on the quality of the bacon. A soft, tender bacon can be cooked for 40 minutes, a tough piece needs about a couple of hours.
Step 6
Pierce the fat with a fork. Finished bacon is pierced very easily. Cool the fat and leave in the refrigerator for several hours. When the bacon has hardened, cut it into thin slices.
Step 7
Salted bacon
Cut the bacon into pieces about 30 cm long and 15 cm wide. In a bowl, combine salt, sugar, red pepper, basil, garlic mashed through a garlic press. Pour half of the mixture into a non-oxidizing container, put the pieces of bacon and pour the other half of the mixture on top. Arrange bay leaves, thyme sprigs and peppercorns.
Step 8
Cover the bowl with cling film and foil to block out light. Place a weight of about 5 kg on top. Place the dishes with lard in a cold place for 10 - 14 days. Turn the bacon several times during this time and stir the spices. At the end of the salting, the piece will become dense.
Step 9
Rinse the bacon under cool running water to remove the salt. Wrap in cheesecloth and pat dry. Make a small hole in one corner of the piece, thread the rope. Hang bacon in a cool, dark place for 20 to 25 days. It is advisable to keep the room temperature around 15 ° C and humidity 60 - 70%.
