Hello, friends. Today we decided to pickle bacon, tasty bacon with a layer. We will salt 500 grams of bacon. Very tasty and soft fat.

Ingredients for 500 gr brisket, bacon:

• 0.5 liters of water
• allspice - 7-8 peas
• coriander (grains) - 0.5 tsp
• mustard (grains) - 0.5 tsp
• bay leaf - 2 pieces
• 1.5 Art. spoons of salt

How to pickle bacon, bacon with a layer

First of all, wash the brisket under cold water. If there is a bristle on the skin, then it should be removed, scraped, or who does not like the skin, then it can be cut off altogether.

First you need to cook the pickle. At 500 grams of brisket take 0.5 liters of water and 1.5 tbsp. spoons of salt. Water is poured into a small pot. Here we add coriander if there is, if not, then you can not add it. Several grains of allspice, mustard and bay leaf. Stir the pickle and put the brisket in it. If a piece of brisket is large, cut it into smaller pieces. We lay out in such a way that the fat was completely covered with water.

In order to prevent lard from emerging during cooking, we place a small load on it in the form of a plate. Put the pan with lard on the fire, bring to a boil and cook for 5 minutes from the moment of boiling. After the bacon has lambed for 5 minutes, turn off the heat, cover the pan with the lid and leave to cool on the stove to room temperature.

So our fat is cold. Remove it from the brine and dry it with paper towels or napkins. While the fat dries, we will prepare the mixture for rubbing.

How to prepare a mixture for rubbing fat

We will need:

• salt 0.5 tsp
• 2 cloves of garlic
• 1 teaspoon coriander
• 1 tbsp. spoon of paprika
• 0.5 tsp turmeric
• black pepper and hot pepper to taste

All ingredients are well mixed in a not deep plate. And how should we rub the fat with this mixture. Then each piece of fat grated with a mixture is wrapped in foil. So that the smell of bacon and spices does not spread much in the refrigerator, put our bacon in foil in a bowl with a lid. And leave the bacon in the fridge overnight. Brisket turns out just super tasty. Gentle, soft, fragrant, moderately salty, melts in the mouth. Impossible to break away.

Enjoy your meal! Do not forget to tell your friends!

Salty bacon is often served as a daily snack, and can also be a festive dish. You can buy pickled meat in the store. But much tastier it turns out, if you cook with your own hands. So how to make salty brisket at home? Look for the best recipes in this article!

  How to pickle bacon - cooking rules

• Cook bacon in salty form can be three options: using marinade, with dry salting and hot.
• Before salting, bacon must be washed under running water and dried with paper towels with a dense base.
• Remove the top film and cores throughout the piece of meat.
• The cuts on the bacon for garlic and vegetables should be made parallel to the skin every three centimeters.
• Garlic must be cut into plates. If you use it in hot brine, then add it when the marinade is fully cooked.
• Before serving the meat to the table, rinse it off with salt and dry. Cut into portions.
• Usually bacon is salted without pelt, but for her fans can it be left? but only choose pieces with thin skin.

  How to pickle bacon dry way

The dry version of salting is one of the simple recipes of preparation, which will require a minimum of components.

Products required for salting:

• brisket - 0.5 kg .;
• fresh garlic - 3 cloves;
• ground black pepper - 1 tbsp. l .;
• sea ​​salt - 2 tbsp. l

• Cut the prepared bacon into slices at least 6 cm wide.
• Mix the peppers with salt, if desired, add any other spices in a ground form. Cut the garlic into slices.
• In addition to garlic, you can use vegetables, such as carrots. Cut it too into flat pieces.
• Chop a piece of meat with garlic and carrots. Rub it with spices from all sides.
• Wrap bacon in gauze or clean, thin fabric. Leave for a couple of hours at room temperature. Increase the time if you salt a large piece.
• Then put the pork in the fridge for 24 hours. Then remove, remove the cloth, lightly salt it and wrap in parchment. Leave the meat to salt for another day.
• After a specified time, transfer the brisket into the freezer and after 12 hours the dish is ready!

  How to pickle bacon in brine

A longer time will be required to cook meat in cold brine.

Ingredients:

• pork belly - 1 kg .;
• fine salt - 0.5 tbsp .;
• peeled garlic - 1 head;
• hot pepper - 2 pcs .;
• water - 1 liter;
• spices - black pepper, coriander, fennel, bay leaf.

Cooking method:

• Prepare the meat, cut it into pieces. Peel the garlic, cut it in half. Pepper wash, remove the tail and seeds.
• Boil water, add salt. Boil for 5 minutes to dissolve its crystals and remove from heat.
• At the bottom of the pan pour the spices, chopped garlic and pepper. Put the brisket in it and fill with cold pickle.
• Leave marinated pork for two days. Then remove it, dry with napkins, wrap in parchment and store in the refrigerator.

  How to pickle bacon hot

With this version of cooking, the meat is boiled in brine. To prepare it properly, follow the following rules and proportions.

Per 1 kg brisket you will need:

• attorney salt - 1 tbsp .;
• peppercorns - 15 pcs .;
• adjika - 1 tsp;
• bay leaf - 3 pcs .;
• peeled garlic - 5 pcs .;
• cold water - 0.5 l.

Cooking:

• First prepare the marinade. Crush the pepper, mix it with salt. Pour water into a container or pan, bring to a boil.
• Put spices in boiling water, add salt and bay leaf.
• Cut meat into pieces up to 7 cm wide. Reduce heat and immerse it in hot water. Add adjika.
• Boil the slices in the brine for five minutes. Then turn off the stove and leave the bacon to marinate for about 10 hours.
• After this time, get the meat, put it on a towel. Wait until moisture is absorbed.
• Peel the garlic, chop and grate each slice. Wrap in parchment and refrigerate.

• To make the bacon saline faster, chop it into small pieces.
• Instead of regular salt, use sea. It has larger crystals, which will gradually dissolve and not so quickly "take" moisture from the meat.
• For aroma and rich taste, add barberry or sherry to marinade.
• Cut pieces of the same size, so they are evenly salted.
• The brisket can be used together with sausage. Decorate with chopped greens on top.
• Thin slices will be cut, if before serving, put the finished meat in the freezer.
• The finished brisket can be baked or added when cooking other dishes.
• To get a golden color in the brisket, add onion peel to the pickle. And for smoked taste - liquid smoke.

Salt bacon at home is simple. But for a tasty dish it is important to follow not only the tips in this article, but also the proportions of the recipe.

Another way to cook brisket, see the video:

   Calorie:   Not specified
   Time for preparing:   Not specified

Having bought an excellent piece of bacon with a thick layer of meat, I decided to urgently find out what can be cooked from it. I usually cook. I was interested in the photo-recipe "How to pickle bacon in brine?". Sometime in my childhood, Dad always salted lard and bacon that way. I remember it was very tasty. Take a fork and use it to get a piece of brisket from a can. And from it the brine flows down. Appetizing!

Since then, since childhood, I have not tried this snack. And for some reason I wanted to renew the tradition. Therefore, this time I will have salted breast in the bank. I did not ask my dad for a recipe, because it was faster to find it on the Internet. What I did. Here is my photo report of what happened.



  Ingredients:
- pork belly –600-800 g,
- water - 1 l.,
- salt salt - 150 g,
- allspice peas - 4 pcs.,
- garlic - 2-3 tooth.,
- bay leaf - 2 pcs.,
- black ground pepper - pinch.

How to cook with photos step by step

  Wash the brisket and cut into pieces of approximately 5x5 cm. Cut the garlic into slices.

  Boil water. Add salt to it with allspice and bay leaf. Boil a little for about a minute, and you can remove the brine from the heat. Let it cool down completely.






  When the liquid is at room temperature, it can be poured into a jar of brisket.




  So that the pieces of bacon do not float above the brine, I made just such an improvised “cover” of glass. All contents are completely immersed in the brine. Leave the bacon in the marinade for a day at room temperature. Then put in the fridge in the same form for 1-2 days. After which you can taste. We tried after a day of finding a jar in the fridge, and it was already salty brisket enough.
  You can store bacon in brine or wipe with a paper towel and send it to the freezer in a bag or in a container.




  It turned out a great snack. Moderately salty and very fragrant. Now such lard with a layer can be taken on the nature with baked potatoes, make sandwiches and enjoy the rustic cuisine to the full. Do not forget about a large amount of vegetables, herbs and bread when you treat your relatives with such a dish.






  If you freeze salty brisket, it will be great to cut into thin slices.
  On a note
Slightly departing from this technology of salting the brisket, you can pickle it in a hot way. To do this, put pieces of bacon with a layer in boiling water with all the spices and salt, except garlic. Cook for about 5 minutes. Then leave in brine to cool and marinate for another 10-12 hours. Then rub garlic and pepper. You can use a wig. Wrapped in cling film and sent to the refrigerator for storage. The finished brisket in this case is considered after 3-4 hours of cooling in the refrigerator.

And now choose how to salt the bacon in the brine - hot or cold.
  Last time we prepared you

Pork belly is considered to be a universal product, it is served for the festive table and used in the daily diet. Not all housewives know how to pickle meat on their own, so they resort to purchased compositions. Consider the important aspects in order.

How to choose pork belly

1. For salting the brisket at home is the best fresh cut, which has a thin intact skin. In this case, always pay attention to the smell, it should not be repulsive, but, on the contrary, pleasant.
2. Refuse to purchase the product in large supermarkets, as a rule, in these stores released "weathered goods". Give preference to proven "home" sellers, and better buy brisket directly on the farm.
3. Choose a piece that has the same largest meat and fat layers. Such a feature will allow salting the brisket as qualitatively and evenly as possible.
4. Before you go shopping for meat, prepare a perfectly sharpened knife with a sharp edge of the blade. When you find the copy you like, insert a cutlery into its cavity. The knife should penetrate into the meat evenly, without hesitation and jolts.

Pork belly preparation

After acquiring the most delicious piece, it must be carefully prepared for further manipulations.

1. To properly carry out the procedure, scrape the blade of lard and skin with a knife blade, removing the top layer. After that, wash the meat under the tap, carefully removing possible invisible plaque. Next, you need to lay out on a flat surface paper towels in 4-5 layers and wrap them brisket. Such a move will help collect excess fluid.
2. When the brisket is completely dried, proceed to the selection of a suitable salt. The best composition is considered to be the best, since the ground mixture sprinkles only the top layer. Such a move does not prevent the process of decay, because the inner rows are not dehydrated. Iodized salt is also not suitable, because it burns the surface of the brisket, causing rapid deterioration of the product.
3. Important attention should be paid to a suitable pot for salting. Here only those tanks that are made of materials that are not susceptible to oxidation will do. This can be a glass jar or a dish with high sides, a plastic container for storing food or heating it in a microwave, a ceramic bowl with a lid, or an enamel saucepan.

Pork belly: dry pickled

• pork belly - 1.2-1.4 kg.
• salt large - 210 gr.
• ground pepper (red) - at the discretion
• ground pepper (black) - 20 gr.
• garlic - 8 teeth

1. Cut the previously washed and dried brisket so that you get pieces of the same size (about 7 * 9 cm). It is important that the product is cut through to the skin.
2. Peel the garlic cloves, cut them into thin slices, insert them into the slots. Mix ground red and black pepper, rub the loose mixture of pieces on all sides.
3. Wrap the brisket slices in parchment paper, or use suitable non-oxidizing dishes that tightly clog up.
4. Send the product to the refrigerator for 24-26 hours, after this period, remove the pork and move it to the freezer for another day. When the specified period passes, remove the brisket, cut into slices and taste.

Pork belly in brine

• brisket - 1-1,2 kg.
• purified water - 1.2 l.
• chili pepper - 1 pod
• pepper (peas) - 12 pcs.
• bay leaf - 7 pcs.
• fennel (seeds) - to the discretion
• cumin - to taste
• coriander (seeds) - to taste
• carnation - 6 buds
• potato - 1 tuber
• ground pepper (black) - 10 gr.
• mustard powder - 10 g.
• garlic - 7 teeth
• table salt

1. Cut the brisket into pieces of about 6 * 8 cm. Place the product in a suitable container that does not undergo oxidation.
2. Pour filtered water into an enameled pan with thick walls, peel 1 potato tuber, send it to a container with water.
3. Add salt in such quantity until the potatoes begin to float to the surface. Once this happens, remove the tuber, add coriander, cloves, fennel seeds, chili pepper, pea pepper, cumin, mustard powder, bay leaf.
4. Put the pot on the stove, bring to a boil, simmer another 5 minutes. After the specified period, cool the solution to a temperature of 45-50 degrees. Pour the obtained brine pieces of brisket in such a way that the liquid covered the meat by 1-2 cm.
5. Cover the pot with a lid, put it in the refrigerator for 2 days. After that, get, evaluate the result, if necessary, increase the exposure time to 3 days.

• pork belly - 550-600 gr.
• table salt - 100 gr.
• garlic - 6 teeth
• ground black pepper to taste

1. Cut the washed brisket into small pieces of 6 * 9 cm in size, then make cuts along the surface of the skins, which will be located at a distance of 1-1.5 cm.
2. Peel the garlic teeth, chop them into thin slices, insert into the resulting cuts. Sprinkle with salt, rub it over the entire surface. Mix salt with black pepper, put loose mixture on the sides of the brisket.
3. Roll the gauze fabric in 3 layers, wrap the bacon grated in with spices, place in a plastic container, close the lid. Put the product in the fridge, wait 10-12 hours.
4. After a fixed period of time, replace the gauze used with a clean cloth, and if necessary, again rub the breast with salt and pepper. Refrigerate again for 24 hours.
5. After this time, clean the surface of the product with a knife, removing excess salt. Remove the garlic slices, cut the meat into thin slices, add a slice of bread and green onions.

Pork belly: salting in a slow cooker

• pork belly - 1 kg.
• bay leaf - 6 pcs.
• purified drinking water - 1.2 l.
• onion husks - 2 handfuls
• salt - 225 gr.
• garlic - 10 teeth
• granulated sugar (preferably cane) - 60 gr.
• black pepper (pea) - 12 pcs.

1. Soak the onion peel in cool water, leave for half an hour. After the expiration date, transfer the product to a colander, rinse, partially dry.
2. Prepare a bowl of the multicooker, cover it with the bottom of the previously soaked husk and bay leaves.
3. Pour water into a separate enameled pan, add salt and granulated sugar, wait for the granules to dissolve. After that, pour the solution into the multicooker container.
4. Cut the pork belly into portions, approximately 7 * 8 cm in size, send them in saline solution.
5. Set the function of extinguishing on the device, turn on the slow cooker for 2 hours. After the expiration date, set the “Heating” mode, the exposure time - 8 hours.
6. Pass the garlic through the press, mix with pepper, rub the bacon. Wrap in food film, send in the freezer for 12 hours.

On the shelves of stores lined with products, stuffed with all sorts of additives and preservatives. For this reason, many people prefer to pickle bacon at home, while getting 100% natural product. Adapt recipes “for yourself”, experiment with seasonings.

Video: how to pickle salo or brisket dry salting

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