Cooking bacon salt in brine
For the salting is better to take all the fat from the largestreaked meat, it is best to take podcherevok. Pay attention to the fat when buying - it must have a uniform color, not very wiry, skin should be gentle. If caught with a hard rind fat, it is best to cut it just before salting.
To lard salt in brine at home to cook faster, cut it into small pieces - 3-5 centimeters.
If you wish to continue to smoke bacon, leave a small piece of a length of 10-15 centimeters. As podcherovok smoke at home, I will tell you in the following recipe.
Tip: in the preparation of fat do not forget to rinse it well under running water, but pat dry before cooking it - so it better absorbs the brine will be juicier.
At one kilogram of fat you will need a glass of salt.
Tip: when salting bacon, meat and vegetables, use only the large sea salt.
Pour salt into a large bowl.
Fill the salt of hot boiled water and stir well to dissolve the salt as much as possible.
To taste the salty bacon in the brine at home was tender, pour the prepared pieces prepared with warm water.
Add brine 2-3 garlic cloves, bay leaves and dried herbs. Here you can show imagination - dill, basil, parsley, any spice to your taste.
The brine should cover the fat completely.
Mix the prepared mixture and place in the refrigerator on the bottom shelf.
Within 5-10 minutes, we have prepared a wonderful bacon, and now can only wait until it comes up to full readiness.
Depending on the size and number of products it may be increased time for 6-12 hours. Average fat pieces prosalivayutsya this way for 12 hours.
Ready fat is taken out of the brine, flavored with spices if desired - black allspice, garlic, fresh herbs. Sliced and chilled to the table.
Keep the bacon in the fridge, if you can resist and not to eat all at once. Bon Appetit!