Pork fat

[tana33]

tana33, rosé lard is the same gusto!

pink lard is the same gusto

I want pink bacon !!!!!!!!!!!!!!!!! aaaaaaaa !!!!!!!!!!!!

And I salt like this https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=318479.0

[tumanofaaaa]

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=318479.0

I want pink bacon !!!!!!!!!!!!!!!!! aaaaaaaa !!!!!!!!!!!!

oh, girls, mine ate salts so quickly that they did not have time to ask the question, why pinkish?

And I salt like this https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=318479.0

tumanofaaaa, I'm going to your Temko, I want to try the ground)))

[wet salting]

Recipe wet salting fat in this thread has already been laid out, I will add some subtleties, as I do it:
in our country, wet salting of lard is done like this: dissolve 5-7 tbsp in a liter of boiled water. tablespoons of coarse salt with a slide (such a highly salty solution is called brine), let the water cool down (it can be slightly warm), throw 2 lavrushki on the bottom of a 2 liter can, 10 pieces of allspice and 3-4 cloves of garlic (cut into slices). You put the bacon bars while standing, trying not tightly, pour the brine up to the top and leave it to salt at room temperature for 5 days (I like it for 7), don't close the jar tightly, I cover it with a piece of gauze. Then lightly wash the bacon under running water, dry it and put it in the freezer, or you can put it in the refrigerator right in the jar (close it with a nylon lid) or put it in the cold. It is stored in such a brine for a very long time, but in salinity it will be just right for 7 days. A 2-liter jar holds 1.1 kg of bacon (if cut from a piece into cubes of approximately 5 * 12). If the fat is not packed tightly, then the water will not turn pink. If a friend turns pink and becomes cloudy, then such a brine must be drained, a new one should be made and again filled with lard. In the summer, in the very heat, I put 7 tbsp. tablespoons of salt and after 2-3 days I shake the lard with brine into a bowl, again I put it in a jar and fill it with the same solution. The lard turns out to be delicious, aromatic and tender. I also like the fact that you don't need to peel off the salt with a knife, as in a regular salting.

[A very old and famous recipe]

A very old and famous recipe
Lard after boiling in onion skins looks like smoked.
It is best to take lard with meat layers (brisket) for this recipe, since such an easy boiling is the optimal processing for meat.
STRUCTURE:

1 ~ 1.5kg brisket or lard, 1 small head of garlic
BRINE

1 liter of water, 0.5 cups of salt, 1 handful of onion husks (from 5 ~ 7 onions), if desired - 3 bay leaves, 15 black peppercorns
Put onion peel, salt, bay leaf, pepper in a saucepan and cover with water.
Bring to a boil, put lard so that it is covered with brine, and simmer for 10 minutes.
Remove the pan from the heat and leave the bacon in the brine for a day. (After the brine has cooled, put the pan in the refrigerator).
Remove the bacon from the brine and let it sit in a plate for ~ 15 minutes to drain the excess brine.
Squeeze the garlic through a press and smear it with lard from all sides.

Put in the refrigerator for a day. Then transfer to the freezer.

I want to add a comment from the author of the recipe.

such a mercantile question: will the meat have time to boil in 15 minutes? What will happen if you boil it longer, or maybe you should lay down smaller pieces?
Answer: the meat should not be boiled, it should only weld... The meat will become soft and crumbly after boiling. If not boiled or cooked for a long time, the meat will be difficult to reproduce.
That is, the meaning of the recipe is not to boil a piece, but to give it the best structure.

From here 🔗

Initially, I cooked lard in onion skins for 30-40 minutes on the advice of a friend. I didn't like either the consistency (loose) or the taste. Then I found this recipe on the internet, and it turned out to be what I needed. Salt just right. Once I overdid it a little (I did it by eye) and it turned out to be a little oversalted. I also cooked with bay leaves and peppercorns. I didn’t like it, because it seemed that it interrupted the taste of bacon and made it coarser. Therefore, for the brine, I limited myself to salt and onion peels. The fat turns out to be ripe, and the meat veins are of such pleasant hardness as in uncooked sausage.I coat with garlic mixed with black pepper or red. We must pay tribute, no sausage even beats the brisket or bacon prepared according to this recipe. Minimum effort, and the taste is beyond praise! In my opinion, this is the best recipe for salting lard. In our family, it does not live long, it is eaten very quickly.

[Ipatiya]

Ipatiya, thanks for the recipe, you have to try!

[Merri]

Merri, you will not regret! However, the primacy belongs to Luysia. Otherwise I would have laid it out in a separate recipe. Honestly, I can't compare with other recipes, because I haven't tried all of them. But this recipe is so successful that somehow there was no need for experiments. Until the bacon, the brisket runs out in the refrigerator, the pets try not to go far from it.

Thank you!

Salo salted https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=229060.0 here according to this Lucino recipe.
Salo salt every year, but this recipe is very fond of.

Good topic, in one place all at once. I poured it wet in a saturated salt solution, kept it for 7 days. But all the same, the skin turned out to be tough, I had to cut it off. How to make it soft. Or it depends on the pig itself, how it gets caught. And it turned out so great. Divided into 3 parts and made with different sprinkles. Considering that I haven't eaten salted bacon for 10 years for sure. It seems so delicious now, but with rye bread.

[Asya Klyachina]

Asya Klyachina, depends on the pig. This year I first came across (by pull!) Bacon with a very soft and easily peeled skin.