Picky bacon is a simple matter! Recipes take - what's the matter?

It's a shameless lie that only the Ukrainians and Belarusians love bacon! Salo like everything !!! Because it is, of course, within the limits of the norm - a product both useful and tasty. The main thing is that it was properly prepared. With garlic, with pepper, with lavrushechkoi - mmmmmmmmmm! Ration!

To make it tasty, soft and fragrant, you need to understand that salting salo at home is not so difficult, but it's necessary to approach this process with all seriousness and understanding of the matter.

First, we must choose the original product of excellent quality. To the fat was soft after salting, you can not use fat from the old pig. And so that it does not give off an unpleasant aftertaste, it is contraindicated to take it from an uncastrated boar or from a bumper that has not yet six months passed after castration .

Some may wonder: how can you determine how much time has passed since castration time? A dishonest salesman would never admit to trading a substandard product! Experts suggest: take a small piece of meat product and set it on fire or a cigarette lighter. The smell on the burning site should be pleasant. By the way, meat is also determined. If the product from the boar - you immediately on the smell determine it.

To deceive the savvy buyer with the age of the pig before the law to the seller will also be very difficult. The expert will pierce a piece with a knife across the layers and immediately understand how young the beast was. If the knife enters with difficulty - boldly move this product away, it will not work for us. But on this counter is just what we need: and the knife enters, like into butter, and the smell after the fire is wonderful, and the color is pleasant-white, with a slightly pinkish tinge.

In general, it is worthwhile to buy more garlic, pepper and black ground, and peas, and if desired - and red ground or dried pods. After all, there is a serious business - salting sala! Recipes of cooking, although different, but all involve the use of these important ingredients.

By the way, there are a lot of ways to prepare lard with the help of salting. These are dry methods, and in banks with brine, and in brine, and on onion husks, and ... So much more! Each skilled hostess will tell you in a dozen ways how you can pick lard. The recipe for dry salting is one of the simplest.

It is necessary to cut the initial product with decimeter pieces, prepare a large salt, peeled garlic, sliced along in half, bay leaf and pepper. First in each piece you need to make a knife cross holes and insert pieces of garlic into them. Then with your left hand you must take pieces, and the right one to scoop out the salt. Having copiously plaited with salt a piece, it is necessary to put it in an enameled pot or bucket, sprinkled with pepper. Between the rows a bay leaf is placed.

Do not be afraid to overdo it, because the fat will take exactly as much salt as it needs. A plate or a circle of smaller diameter is placed in the bowl from the top and pressed lightly. All this pyramid is crowned with a yoke: a stone or a jar of water and set in heat for three days.

Usually, before direct consumption, the product should be frozen in the refrigerator or in the cold - this action is the real salting of the fat. Recipes can be very different, but that's it, this moment is present in all of them necessarily.

Some people do not like garlic. Please, you can not use it. You can also exclude peppers if desired. And you can generally apply the method when the landlady does not rub the pieces of salt, but prepares the brine, which lowers the cooked pieces. It's wet salted salted. Recipes of such pickles also differ slightly from each other in ingredients: someone puts pepper and garlic, and someone even adds cilantro and cardamom; Others use only one salt. The hostess should know that the brine is prepared using a kilogram of salt per liter of water, it is insisted for 5 days, then it is removed and placed, as you already guessed, in the cold.

But the most delicious is the imitation of smoked bacon by cooking it in onion husk. This method is more valuable to others in that the animal product is subjected to heat treatment, which is important in cases of its acquisition on the market.

In a previously prepared solution, the pieces are placed and digested for two hours. After a short cooling in the air, the fat is rubbed with a mixture of salt, seasonings and chopped garlic and the day is kept at room temperature. Then, as with all other methods, it is laid out in the cold.

For a solution, as usual, a liter of water should be put a kilogram of salt. Add seasoning and onion husks, the liquid is brought to a boil. Everything is very simple! And another plus is that it takes very little time to pick sal. Recipes of such "peel" salting also differ from each other, but basically are very similar.

For example, you can boil bacon only 10 minutes in a broth, then cool it and, without taking it out of the brine, put the whole pot for a day in the refrigerator. After that, the fat is removed, and a quarter of an hour settles on a plate, so that the glass is excess fluid. Then it is smeared with salt and pressed garlic. This fat is harder than fat, prepared in the first way. But in fact, the taste and color, as they say, no friends!