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Pickling bacon in brine with garlic: step by step recipes, tips

Fat, with all the desire, can not be attributed to the number of dietary products. But, in addition to high calorie content, it nourishes the human body with a large number of useful elements (including arachidonic acid), and salted with garlic becomes an excellent variant of the traditional snack.

There are several recipes for salting lard, turning it into a real delicacy.

  1. First of all, it is necessary to take up the preparation of brine: add salt to boiling water, stir until dissolved and leave to cool;
  2. Cut the bacon into pieces in equal pieces of medium size;
  3. Chop a couple of cloves of garlic, and rub them with pieces of bacon;
  4. Place the billet inside a three-liter jar and drop the remaining garlic cloves on top;
  5. Top with garlic appetizer pour previously prepared and cooled brine;
  6. Close the jar with a lid, then cover with a thick cloth and leave to infuse;
  7. Wait until ready, from 4 to 6 days;
  8. Snack is ready: you can immediately cut, and you can leave for storage in a cool place.
  • lard — 1.5 kg;
  • water — 1.5 l;
  • garlic — 6 cloves;
  • bay leaf — 5 pieces;
  • sea ​​salt (you can replace the usual, but undesirable) — 2 tablespoons;
  • black pepper peas — 6 pieces.

Cooking time: 15 minutes (basic preparations), 3 days (until final readiness).

Caloric content: 820 kcal.

  1. Wash the fat in running water, slightly scrape the skin with a knife;
  2. Cut the bacon into long pieces;
  3. Pour water into a saucepan, add salt, pepper;
  4. There also crumble bay leaves and chopped garlic cloves;
  5. Place the lumps of bacon in the water, cover with a plate of a slightly smaller diameter than the pan, and press down the plate with something heavy;
  6. In this form, remove the saucepan in a cool place and keep there for three days;
  7. After the expiration date, wet the pieces of fat with napkins and you can serve a snack on the table.

If you need to leave a snack for long storage, you should wrap it in foil and put in the freezer.

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Slightly more distant from the classic version of the recipe with an interesting colorful taste of the finished product.

  • lard — 1.5 kg;
  • water — 1.5 l;
  • black pepper peas — 1 tablespoon;
  • garlic — 1 head;
  • Onion husks — 1 handful;
  • bay leaf — 5 pieces;
  • adjika — 0.5 tablespoons.

Preparation time: 30-40 minutes (basic preparation), 1 day (until final readiness).

Calories: 824 kcal.

  1. Pour water into the pot and boil;
  2. Add salt, adzhika, pepper, onion peel and bay leaf to boiling water;
  3. The last thing to do in the brine is to put the piece cut into pieces and leave it to cook for a quarter of an hour;
  4. Next, turn off the fire, and remove the saucepan from the stove and, covered with a lid, wrap in a warm blanket;
  5. In this form, it is necessary to insist the billet about 13-14 hours;
  6. At the end of the period, remove the pieces from the saucepan and dry on a clean towel;
  7. While the pieces are drying up — rub garlic on a grater and “roll” in the resulting gruel lard;
  8. Put all the pieces into one container and put them in a cool place for 12 hours;
  9. The snack is ready.

Under the hot method of salting refers to the need to cook a hot pickle with a full set of spices, and boil the fat in it. Due to this, the future snack is soaked with flavors of spices and gets its own special taste.

In addition, the snack gets an unusual tenderness. The proposed recipe for snacks is spicy, and therefore it will be well combined with a side dish of fresh vegetables and rye bread.

  • lard — 0.7 kg;
  • salt — 200 gr .;
  • soda — 1.5 l;
  • garlic — 5 cloves;
  • ground pepper — 2 tsp.

Preparation time: 30-40 minutes (basic preparations), 2 days (until final readiness).

Caloric content: 820 kcal.

  1. Pour the water into the pot, boil with salt;
  2. Cut the bacon into narrow pieces and put in a saucepan;
  3. Boil the fat in boiling water for 10 minutes, then turn off the heat, and leave the brine with the preparation to stand in a pan covered for 24 hours;
  4. After this time, pieces of bacon can be removed from the saucepan and dried using paper napkins;
  5. Grate the garlic, after the garlic gruel mixed with pepper;
  6. Grate the pieces with pepper-garlic mixture, wrap them in foil and put them in the freezer;
  7. After a day snack is ready.

Every lover of savory snacks will definitely want to please himself salted in brine lard. The main advantage of this product is that it is perfectly impregnated with flavors and flavors of spices, therefore, by combining spices, you can achieve a huge variety of end results with the same cooking technology. And in order to achieve in this case unparalleled results, you should simply listen to experienced professionals and their advice:

  1. After salting, the snack should be stored in tightly closed glass or other sealed containers;
  2. Since such a product is designed for long-term storage, it is possible to stockpile it in excess and leave it in reserve;
  3. When preparing such snacks, the most convenient thing is that it is impossible to add too much salt to the brine, since more of the required amount will not be absorbed anyway;
  4. Instead of foil labeled in recipes, you can also use plain paper;
  5. About the freshness of lard speaks its white or pinkish tint, pleasant smell and plastic, clean skin;
  6. Salted lard can be eaten not only as separate pieces, but also in the form of pâté (for example, if ground in a meat grinder), and also as a dressing for other dishes;
  7. Snacks from fat have a warming effect on the human body, therefore, their use in the winter time is especially important, in addition, they improve the flow of bile and normalize the activity of the gastrointestinal tract;
  8. Although this product has a long shelf life, it is still limited and you need to carefully monitor its condition before use, and also not to leave it in a warm place for a long time;
  9. The time allotted for salting the product varies depending on the thickness of the pieces into which it is cut: thicker pieces require more time for high-quality salting;
  10. It is impossible to store the workpiece in a warm place, but in the process of its preparation, to speed up the process, you can place it just where it is warmer;
  11. To garlic smell was particularly well pronounced, you should mash the garlic cloves with salt and carefully rub this mixture on each piece.

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