The recipe for delicious homemade bacon is salted pork brisket, which is easier for the lung to cook at home. Immediately, I note that this recipe significantly saves the family budget, since the price of raw bacon is 2-2, 5 times lower than ready-made meat pickles. Of the benefits, apart from the price, of course, the taste, and the awareness that everything is cooked by yourself. The preparatory process takes a few minutes, after which you have to wait 7-10 days, but the result will be savory pork belly with layers of meat in aromatic spices.
I also cook the spices for pickling myself - I dry the land with celery and dill. Then I grind dried herbs, 5-6 bay leaves, a handful of cumin, a tablespoon of coriander and a tablespoon of black pepper in a coffee grinder. The seasoning is universal, suitable for both pickling and cooking hot meat dishes.
- Preparation time: 25 minutes
- Cooking time: 10 days
- Quantity: 1 kg of tasty home-made lard
Ingredients for pork belly homemade bacon
- 1 kg of pork belly with layers and skin;
- 1/2 heads of garlic;
- 2 tablespoons of ground spices for pickles;
- 50 g of coarse salt;
- 5 g ground red pepper.
A way to make delicious pork belly homemade bacon
The ideal piece of bacon for salting 5-6 centimeters thick, with several thin layers of meat and thin skin. Cut the bacon in long strips 4 centimeters wide, wash it thoroughly with cold water, dry it with a paper towel.
In a deep bowl we pour large salt without additives, by the way, sea salt is also suitable for cold salting.
To the salt add dry seasoning and rubbed on a fine grater or skipped through garlic press prongs of garlic.
Pour red pepper in a bowl, mix the ingredients until a homogeneous gruel.
We rub the pieces of pork with gruel from all sides, if there is excess mass, then you can stick it to the pieces, it will not be superfluous!
Put the pork in a glass or stainless steel container. The bottom of the tank and pork on top can be sprinkled with salt and red pepper, but this is not necessary. You can also wrap bacon in food foil.
Remove the pickles on the bottom shelf of the refrigerator compartment, leave for 6-7 days.
On the 7th day we take pieces from the container, wrap in gauze or cotton fabric. Hang on the bottom shelf of the refrigerator for the lattice, leave for another 3-4 days.
After 10 days we remove the tissue, put the fat in the freezer compartment, where it can be stored for several months without losing its taste.
Cut the cooled salsa into thin slices, cut onions, take a crust of fresh rye bread and, as they say, let the whole world wait!
Delicious homemade pork belly fat is ready. Enjoy your meal!
The world of homemade pickles is incredibly diverse. Homemade lard is the easiest and most affordable way to save pork, this method for many years. My grandmother had a huge wooden chest that was stored in the attic. The older members of the family remember how for the winter thick layers of salsa poured with salt were placed in layers in it. Stocks in the old days did solid!
