Homemade bacon

How to cook delicious salted bacon

Cut a piece of fatty pork belly with small meat layers (total weight - 0.5 kg) into bars of the same size, about 10 cm thick. After that, you need to prepare spices and spices for salting. Crush sweet peas with a spoon (but do not bring to a powdery state), and chop the peeled garlic cloves very finely with a knife. You can use a special garlic press.

Add coarse salt (not iodized) to the spices

Mix spices and spices in the following proportions:

• garlic (2 heads)
• salt (3 tablespoons)
• allspice black pepper (to taste)

Roll the bacon bars in the resulting mixture, then place them not too tightly in a glass jar. Sprinkle each layer of bacon with garlic juice, stuff with thin slices of spicy vegetable. Put the container under good pressure and keep in a cool room for a week. Do not take the product out into the cold, otherwise it will not be able to soak in the brine properly. Ready homemade bacon should be kept in cling film or hermetically sealed glassware on the shelf of the refrigerator, and for longer storage - in the freezer.

You can use ready-made bacon slices not only as an independent product, but also as a basis for melted fat and cracklings. Fry the excess fat in a pan and separate the lard from the resulting hard pieces

Cooking marinated bacon at home

Before pickling, lard (weighing 1 kg) must be thoroughly washed and dried with napkins, and the pork skin should be scraped off white with a sharp knife. After that, the marinade is prepared.

Dip in a liter of water:

• coarse salt (100 g)
• allspice (a pinch)
• bay leaf (2-3 pieces)
• garlic (1 head)
• freshly ground black pepper (to taste)

Bring the spicy liquid to a boil, then boil the pieces of bacon in it for 10 minutes. If you want to get a slice of a pleasant golden color, it is recommended to throw a handful or two of onion husks into the marinade. The marinated bacon should lie in brine at room temperature for 3-4 hours, away from direct sunlight, then overnight on the bottom shelf of the refrigerator. After that, let the bacon dry a little on a dish. Ready appetizer is recommended to be eaten chilled, previously cleaned of spices and seasonings.

Product description

Fat (lard), layers of dense non-layered subcutaneous fat of pork, no more than 1.5 cm thick. It is used in cooking for stuffing meat, adding to chopped meat products, stewed cabbage, for dressing some soups, etc. The bulk is harvested for future use, i.e. e. salt. For salting, lard is taken from the dorsal and lateral parts. Salted lard can be with or without skin, the skin is thoroughly cleaned of bristles before salting. Salt the bacon in pieces. To make it better salted, large pieces are cut in the middle, each strip is moistened in brine before salting, then rubbed with salt and placed on clean boards, and each row is sprinkled with salt. Usually lard is stacked skin down. After 10-12 days, the stack is shifted, moving the upper rows down, and again rubbed with salt and poured over each row with it. The salting process lasts at least 20 days. Salted bacon in a room with a temperature not exceeding 5 ° C. But you can salt the bacon and dry method at a temperature of 12 ° C.

Variety

There are three types of lard: lateral, spinal, Iberian. As can be seen from the names of this simple classification, the varieties of lard correspond to its location. Fat taken from the spinal region has a large granular structure, its refractoriness is very high. For the manufacture of raw smoked sausages, this type of bacon is the best, because its structure does not violate the natural shape of the sausage and its pattern, and all because these grains of fat remain unchanged when heated. Side fat is obtained from the sides and chest of the carcass, it is much softer than the back fat. It is actively used for the production of chopped ham or semi-smoked sausages of the first and second grade. Iberian bacon is the most expensive of all types of this product. It is taken from the dorsal part of animals, which must only be of a special Iberian breed. Its color is pure white or has a pinkish tint, the shape of this fat is a thick layer without interspersing meat, and its palatability remains consistently high. This fat is ideal for smoking or salting. Occasionally, Iberian bacon is added to meat delicacies as a special ingredient, so to speak, "zest".

Packaging and storage

Products from lard should be released for sale with a temperature in the thickness of the product not higher than minus 8 ° C - for frozen and not higher than plus 8 ° C - for chilled.
Packaging, labeling, transportation and storage of bacon products sent to the Far North and hard-to-reach areas - according to GOST 15846-79.
Products from pork fat are transported in refrigerated trucks and vans with an isothermal body in accordance with the current rules for the transport of perishable goods.
Transportation in packaged form is carried out in accordance with GOST 21929-76 and GOST 24597-81.
Salted bacon, unsalted frozen sausage bacon and frozen salted lard are transported by rail; smoked lard, smoked-baked puff lard, salted and smoked snack lard, Hungarian lard, home-style lard and Belarusian lard are not transported by rail.
The shelf life and sale of bacon products from the end of the technological process at a temperature of 0 to.8 ° C and a relative humidity of 75 + - 5% is:

Salted bacon, salted sausage bacon, home-style bacon, Belarusian fat up to 60 days; bacon puff smoked-baked up to 5 days;
- smoked bacon and Hungarian bacon up to 30 days;
- cold unsalted sausage bacon - no more than 3 days;
- salted and smoked snack bacon - no more than 30 days, including the shelf life at the manufacturer - no more than 24 hours.

The shelf life and sale of frozen bacon products from the moment the technological process is completed at a temperature of minus 7 - minus 9 ° C is:
salted bacon, unsalted and salted sausage bacon, salted and smoked snack bacon up to 90 days, including the shelf life at the manufacturer - no more than 24 hours.
unsalted unfrozen sausage bacon is not subject to sale.
In the trading network, all bacon products are sold without wrapping materials, twine, paper clips and without removing the shell for snack bacon.

Bacon is a fresh, salted or salted-smoked meat product made from subcutaneous lard. It is used both for eating and for preparing various dishes.

Manufacturing

In most cases, for the manufacture of lard, lard is used from the dorsal (spinal) and lateral parts of the pork carcass. To improve the taste properties, various spices are added in large quantities. As a rule, it is garlic, bay leaf and black pepper.

Kinds

According to the breed of pigs and the feed used, the fat is hard, semi-solid, soft and oily, and depending on the location of the fat - lateral, spinal, Iberian. Side fat, characterized by softness, is used in the production of meat and sausage products of 1 and 2 grades. Back fat has a granular texture and increased resistance to thermal effects, which makes it an excellent option for making raw smoked sausages. In turn, the Iberian fat, cut exclusively from the back of pigs of an exclusively Iberian breed. It is distinguished by the absence of meat cuts, white or pinkish color, as well as excellent taste. As a rule, Iberian bacon is used for eating in salted and smoked form.

calories

100 grams of bacon contains about 812 kcal.

Compound

The chemical composition of lard is characterized by a high content of fats (up to 90%), proteins, polyunsaturated fatty acids (oleic, linoleic, linolenic, arachidonic). In addition, this food product contains small amounts of vitamins A, D, E, as well as phytonutrients, primarily carotenes.

How to cook and serve

Due to its original organoleptic properties, bacon has been widely used in cooking. As a rule, it is used in the preparation of soups, second courses of meat, vegetable side dishes, cold appetizers. The list of recipes using bacon is quite varied, thanks to its excellent compatibility with most popular foods, from meat to vegetables and spices. In addition, lard is very often served as an independent dish, having previously been cleaned of the skin, excess spices and salt, and then cut into thin slices.

How to choose

When choosing bacon, you should focus on the thickness, color of the cut and the absence of fat droplets on the surface. The thickest pieces of bacon with a white or pinkish cut color have the best gastronomic qualities.

Storage

The bacon should be stored in the refrigerator. At a temperature of 0 to 8 degrees Celsius, depending on the spices used in the preparation, the shelf life varies within 30-60 days.

Beneficial features

According to its chemical composition, lard is close to vegetable oils, which determines the nature of its beneficial properties. In particular, the regular use of this food product normalizes fat metabolism, helps to bring the heart rate and blood pressure to optimal rates, and prevents the occurrence and development of atherosclerosis of blood vessels. In addition, bacon has a tonic, immunostimulating, choleretic effect, stimulates brain activity, and improves kidney function.

Use restrictions

Individual intolerance, overweight, diseases of the digestive system.

Fat is a dense subcutaneous fat of a pig, in other words, fat, which is removed from different parts of the carcass. The structure of the fat differs, depending on where it was taken from. But whatever it is, it is fully used in industry, regardless of quality and structure. Fat is used for the manufacture of sausages, all kinds of sausages and meat delicacies. Moreover, recently he began to play a leading role in meat production. In addition, consumers buy it as an independent product, the demand for this product is so great today. This is evidenced by considerable figures of 450 thousand tons of fat, which are consumed in Russia annually. Shpik is also popular in Belarus and Ukraine. In the latter, spik is practically national pride, it is not for nothing that there are a lot of jokes and anecdotes on this topic among the people, and even famous classics did not bypass it. Eastern Europe, led by the Czech Republic and Poland, also pays tribute to the consumption of lard, and with them the whole Baltic region. Those who never eat lard are Muslims, their religion forbids the use of pork in any form.

As you know, lard can be of very different consistency: oily, soft and hard. It all depends on the breed of the pig, the conditions of its cultivation and the feed that it consumed. To get the highest quality lard, pigs of special breeds (they are called greasy) are raised, which have a massive body and large legs. These pigs grow and gain fat very quickly, in just three to four months they double in size! This is not at all characteristic of pigs of meat breeds. In a mature individual, about 30% of pure fat is obtained.

There are three types of lard: lateral, spinal, Iberian. As can be seen from the names of this simple classification, the varieties of lard correspond to its location. Fat taken from the spinal region has a large granular structure, its refractoriness is very high. For the manufacture of raw smoked sausages, this type of bacon is the best, because its structure does not violate the natural shape of the sausage and its pattern, and all because these grains of fat remain unchanged when heated. Side fat is obtained from the sides and chest of the carcass, it is much softer than the back fat. It is actively used for the production of chopped ham or semi-smoked sausages of the first and second grade. Iberian bacon is the most expensive of all types of this product. It is taken from the dorsal part of animals, which must only be of a special Iberian breed. Its color is pure white or has a pinkish tinge, its shape is a thick layer without interspersing meat, and its palatability remains consistently high. This fat is ideal for smoking or salting. Occasionally, Iberian bacon is added to meat delicacies as a special ingredient, so to speak, "zest".

How many different dishes can be prepared from bacon and with its help. Many recipes include this ingredient as a frying agent, dressing. Soups are cooked with it, meat and vegetables, sandwiches and snacks are cooked. Fried bacon is greaves, melted bacon is called lard. Raw bacon is not eaten, but when salted or smoked, it is a real delicacy. Spinal and side fat are especially good for salting, they salt it together with the skin, rubbing it with salt and pepper, put garlic for more flavor. When the fat is thoroughly salted, it can also be smoked. The "Hungarian" bacon has a special recipe, it is first salted in the traditional way, then rolled in chili pepper, and then additionally smoked. This fat is served on the table without a skin, and excess spices are cleaned with a knife.

Composition and useful properties

90% fat and only 1.5% protein - this is the composition of lard. However, the proteins presented in it are elastin and collagen, aren't women looking for them in expensive creams in order to achieve eternal youth? In addition, we can say that lard is close in composition to expensive vegetable oils, because it contains all the necessary fatty acids: arachidonic, linoleic, linolenic and oleic - in fact, all of them can be called in one word "vitamin F". It has benefits for people with heart disease. The value of arachidonic acid lies in its positive effect on the state of the kidneys, brain and hormones, it takes part in metabolism and is responsible for protecting blood vessels from atherosclerosis. In bacon there are some vitamins A, D, E, as well as carotene. This composition makes lard the most necessary product during periods when the immune system needs special protection, it is needed to raise vitality, it is useful for hypotension and in the cold season. Even toxins and toxins leave the body under the influence of this product, so everyone who lives in adverse environmental conditions should eat it. When bile stasis is useful to eat a small piece of fat before eating. Plus, bacon has the highest biological value, it is even higher than that of butter and beef fat.

Harm and contraindications

For all its benefits, lard is a rather heavy product for the stomach. Therefore, fat, especially spicy, with uncontrolled use will lead to multiple diseases of the gastrointestinal tract. You should know the sense of proportion and eat this product in a strictly limited amount - from 20 to 30 g per day. In this case, the body will receive only benefits without any unpleasant consequences.

When buying smoked lard, make sure it was smoked on real wood, and not poured with liquid smoke for flavor. At modern meat processing plants, this is a favorite technique, despite the fact that this additive brings irreparable harm to the body in the form of cancer. So smoked bacon should be bought from a trusted private seller.

Food should be not only healthy, but also tasty, give pleasure while eating. Otherwise, there is no use from it, only the costs of money, effort and time. And what could be tastier when you get hungry than a piece of fragrant salty bacon seasoned on a slice of fresh black bread?

Fat and lard

In Germany, Hungary, Poland, bacon is especially popular. What is it - you ask. The word is translated as the same fat. But not everyone, but prepared in a special way. Firstly, only lard is suitable for lard. It should be quite dense, although soft. The subcutaneous layer is best suited for these purposes. Secondly, it is important to remember about necessarily salted fat or salted and smoked. Thirdly, when preparing it, one cannot do without the use of spices. The traditional ones are used: bay leaf, black allspice and bitter peppercorns. Plus those that housewives prefer if the product is made at home. And I also want to add about lard, that this is an important component of a huge number of culinary recipes. It is put in many dishes, for example, in cereals, pea and bean soups, to give it tenderness and aroma. And, of course, they eat just like that, in the form in which the product is obtained after salting. By the way, the East Slavic peoples, actively consuming lard for food, did not call it lard. That this dish is close to our national cuisines became clear when the first cookbooks appeared, revealing the art of preparing various dishes.

How to pickle bacon at home

There are a lot of recipes on how to make a natural product yourself, at home. Let's look at the simplest one first. Under pork fat, fat is taken from the spinal and lateral parts of the carcass. Undercuts are more suitable for rendering on lard, sausages and other products. Cut the blanks into identical strips or bars 10-12 cm long and 20-30 wide. If they have layers of meat - great, it will turn out even tastier. Rub each piece generously with regular table salt. Only large and not iodized (otherwise the fat will turn out dark, with rusty smudges and with an unpleasant aftertaste). Try to salt all 4 sides of the bars. Then take a wide enameled pan or basin. Sprinkle the bottom with salt too. Spread lard in layers, skin side down. You can salt each layer. Cover them with garlic cloves cut lengthwise, peppercorns and bay leaves. If you want to make Hungarian bacon, rub each piece of lard with paprika. Then the lard will need to be smoked.

salting

When the pan is full, cover it with a clean rag or lid, put a load on top, and leave it in the kitchen for 4-5 days. The lard should stand for some time at room temperature in order to be well saturated with spices. Then you should shift the pieces: the top - down, and vice versa. Take the pan to the cellar or put it on the bottom shelf in the refrigerator. The lard should reach another 2-3 weeks in the cool. The thicker and larger the pieces, the longer the salting takes place. Therefore, the time indicated is approximate. The finished fat is soft, a match easily enters it. Now cut off the skin, scrape off the excess salt with a knife, cut into thin slices and enjoy!

Recipe "quick"

It is also quite simple and quick to cook bacon in this way. Put the lard in the refrigerator so that it freezes a little and cuts better. Divide it into strips 4-5 cm wide. Salt thoroughly. Then rub with ground pepper just as thoroughly. You can finely break dry laurel, take coriander, paprika, crush the head of garlic through the garlic, mix and rub each bar well with this composition. In addition, cuts can be made in the pulp of the fat and garlic cloves and bay leaves can be put into them. The future lard should be covered and left for 7-9 hours in the refrigerator. And then for about half an hour or a little more (depending on the hardness of the product) boil for a couple or smoke. Check readiness with a match or a toothpick. Then the fat is allowed to cool down, to “rest”. And they serve it to the table.