Long been debate over whether fat is helpful or harmful. But most doctors and nutritionists agree that this product is more beneficial than harmful. Only abuse it should not be. How to pickle and eat bacon at home, read below.
How to cure bacon in brine?
- fresh bacon – 2 kg;
- salt – 1 Cup;
- garlic – 7 cloves;
- water – 1.2 l;
- a few peppercorns.
In a pot of water add salt and allow the liquid to boil and cool it. Cut bacon slices so that they easily pass into the jar. Wash them, and obsessives from all sides, RUB them with garlic, chopped. Put it in a jar, but compacted it is not necessary. Between layers put the Bay leaves and peppercorns. Pour the fat off the cooled brine. Cover the jar lid. It is covered up, sealed cans do not need to have fat to get in the air. So leave in 3 days. Then put in the cold and stand still for about a week. Ready the fat is taken out from the brine, obsessive and RUB the spices. After that, wrap the fat in the package or paper and put into the freezer. A day can them to feast on. Storing fat in the freezer can up to 6 months, taking out a piece as needed.
How to pickle bacon with garlic?
- fresh fat on the skin – 400 g;
- salt – ¼ Cup;
- the freshly ground mixture of peppers – 1 tsp.;
- cumin seeds – 1 tsp;
- garlic – 4-5 cloves.
Fat bathed by water and obsesive. Mix the chopped garlic, salt and spices. RUB the fat with the mixture. It is important that the salt is well coated on the entire surface. Wrap it with foil or film. Top well rumple hands. 8 hours to leave it on the table, and then in 2 days put in the cold. Then the fat is completely ready.
How to cure fat in the Bank?
- fresh bacon – 1 kg;
- coarse salt – 150 g;
- garlic – 5 cloves;
Bacon cut into slices, RUB them with salt, crushed garlic and spices. Put them in a jar and just cover the top cover. At the bottom of the pan make up a piece of cloth, pour water and set the jar on top. After boiling, sterilize the fat for about 30 minutes. Then it cools and you can start tasting.
How to pickle fat dry Ambassador?
- fresh bacon – 1 kg;
- salt-coarse sodium chloride – 130 g
Fresh lard cut into medium pieces and coat them in salt. Please note that iodized salt and salt type «Extra» for these purposes is not suitable. For flavor in salt, you can also put spices – cumin, oregano, herbes de Provence. At the bottom of the container pour a layer of salt, and have him place the fat, between layers of which you can arrange the cloves of garlic, sliced plates. About a day need to endure the fat in the room, and then a week to clean in the cold. If the fat is salted to eat it immediately, then the Bank can just cover the plastic cover. But if the Bank roll, it is possible to store this fat in the fridge or cellar can be not less than six months.
How to pickle with the fat layer?
- fresh bacon with a layer;
- chopped garlic;
Bacon pieces put in boiling water and boil for about 10 minutes. Then take it and immediately RUB with salt, chopped garlic and pepper. Immediately wrap in foil and leave to cool down just on the table. Then put it in the cold. But after about a day it will be ready for eating. Thus, the surplus of salt and pepper with garlic gently cleans the knife.