Tumanchik
Quote: celfh

And I have already had bacon in saline for two days, tomorrow at eight in the evening I will put it to dry.
Irina, Ira, can you dry it until morning?
of course it is possible. And you can also overexpose in the solution - the skin will be softer - it's checked. I now forget on the balcony for a week.
Tumanchik
Quote: Rada-dms

tumanofaaaa, my fat is almost running out !!!
how will you live then? Poor fellow! Get out urgently! I just have to salt!
Chuchundrus
Irina, Tell me, where is the button? I also wantuuuuuu
Mercy, for the recipe. I have a perennial problem - pickle. And I like to roll lard in chaman (fenugreek) and paprika. The smell is amazing and the taste is very wonderful
Tumanchik
Quote: Chuchundrus
tell me where is the button? I also wantuuuuuu
Well, this is a question for Mana ShuMakher. In theory, I guess. But I would like to clarify ... So I tell my husband - I have a button. And he worked (the darkness is not educated) awl, awl
Chuchundrus
tumanofaaaa, so Marie sewed it to you? She not only knows how to do an enema ?!
Tumanchik
Quote: Chuchundrus

tumanofaaaa, so Marie sewed it to you? She not only knows how to do an enema ?!
damn it, and I tell her - something slipped through. And she - it should be, it should be ...
Rada-dms
Quote: tumanofaaaa

Well, this is a question for Mana ShuMakher. In theory, I guess. But I would like to clarify ... So I tell my husband - I have a button. And he worked (the darkness is not educated) awl, awl

Awl in my veins, a button in ... ke!

Chuchundrus
Irina, definitely not sewn and definitely not in n * n. and additional ochucheniya, except for increased efficiency are available ???
Tumanchik
Quote: Chuchundrus
and additional learning
heightened maternal instinct and chronic falling in love with your own husband! A terrible diagnosis - they are treated with electric current!
celfh
After I pulled it out of the brine, I was smart enough to run my finger over the bacon and taste it on my tongue. Mamadaragaya, a bitter salty taste remained in my mouth. Wash, do not wash)) Or throw it away immediately? Practically how to be or not to be ... I promised my husband bacon, and on the table lay bare salt ... What to do? I'm sorry, what? ... take out the brains. So I began to write to everyone who salted bacon and was at that time on the forum. The people reacted with understanding, for which I am immensely grateful to the girls. As it turned out, I alone tasted a semi-finished product.The rest of the brains are in order))
Today the tasting was delicious! Well, just really! And no excess salt
Ira, thank you so much! for me this is a recipe - a godsend))

Just fat

Leka_s
celfh, such an appetizing yummy, I wouldn't choke on saliva ... and the crust looks soft ... I also want
but I won’t ... I’ll wait for the morning, too, in the freezer a piece of stash
by the way, I also tried the semi-finished product, only I didn't even have a thought to throw out or wash it
Tumanchik
Honestly, when you wrote to me about the "tasting", for the first time I didn't know what to say! Why didn't they ask me ... and then tried to imagine what happened at all, if anything happened at all ... We have a fun forum - you won't get bored. But the main thing is that I liked it, otherwise even I began to doubt))))))
vedmacck
Half past one night! I went to get the contraband from the refrigerator!
Added to bookmarks, despite the attitude of relatives to the issue!
LenaV07
Quote: tumanofaaaa
By the way, another note. More recently, I salted completely oak lard and ... I forgot. It lay in the water for about a week. I thought everything, khana - was too salty. And it became soft and the skin instead of the piece of iron - soft! Try it!
Just a couple of days ago, I found on the Internet a variant of salting in this way. Only according to the recipe, the brine needs to be changed every three days in three stages. That is, drain the old one and fill it with fresh, the total salting time is 9 days.They wrote that even tough bacon becomes soft with this method and is stored in the freezer for almost a year without loss of quality.
Nata91
No, I, perhaps, surpassed everyone in my "cleverness"
I report:
She promised her husband a daily watch of brakes with bacon, which she was going to pickle. In time, just the tuber-in-tuft for duty should be salted. I ran to the store for the trash, looking at the entrance there was an announcement that they would turn off the electricity for the whole day. And I need to cook it just after salting! What to do? The only thing that came to my mind was to boil it first, and then salt it. And so she did. How I was afraid that some kind of garbage would turn out, but no, the truncated came out in the best possible way! The fat is even softer than usual! Bigger, indestructible recipe, even at first to the end to do, at least from end to beginning!

Py Si: As a result, the electricity was turned off only for an hour! If I had known, there would not have been these dances with a tambourine.
Tumanchik
Quote: LenaV07
total salting time is 9 days.
I already wrote - you can keep it in one solution for a long time (I kept it for a week), the skin softened. Why change I don’t understand. if only in summer. ... as well as dancing with tambourines.

Quote: Nata91
And so she did. How I was afraid that some kind of garbage would turn out, but no, it turned out in the best possible way! The fat is even softer than usual! Bigger, indestructible recipe, even at first to the end to do, at least from end to beginning!
The most important thing is what happened! and additional thanks for the idea!
LenaV07
Quote: tumanofaaaa
Why change I don’t understand. if only in summer
And God knows why change it? .. It was recommended to keep it in the refrigerator or on the balcony in the cool season.
Tumanchik
Quote: LenaV07
It was recommended to keep it in the refrigerator or on the balcony in the cool season.
absolutely and keep it. even in cold weather on an unclosed balcony. salt does not freeze. in such a concentrated solution, even in the summer in the refrigerator, do not spoil, if !!!! only do not put the pieces close to each other.
kavmins
Irochka, has long dreamed of a recipe for lard in brine .. Thank you very much for its accuracy and clarity, pickled it, I’m waiting ... but the question arose - and what mustard is a powder? and what exactly does it give in your opinion?
Tumanchik
Quote: kavmins
and what mustard - powder? and what exactly does it give in your opinion?
good day. thanks for making salmwt according to my recipe. Mustard can be either powder or seeds. Spices are all according to your taste and desire. They only add aroma and saturate the taste. Since lard is stored in the freezer, it is not about preservation. Salute and tell everyone about your experience. Good luck
Svetlana 73
tumanofaaaa, thanks for the wonderful recipe! Often in life, there are not enough recipes for preparing the simplest dishes! For a long time I was looking for a recipe for lard in brine and so that without heat treatment!
While re-reading Temka, I took note of many additional salting options - for this many thanks to all the girls who shared their experience
I also wanted to shout to Elena Tim - you are not a lab rat, but a laboratory assistant, but what a laboratory assistant there! PROFESOR! Respected man!
leeka
Irin, how much salt and sugar is in the spice. Well, at least the ratio is 1 to 2 there or what? Chet is afraid to overdo it with sugar. Is it possible without it?
Tumanchik
Quote: Svetlana 73
thanks for the wonderful recipe!
You're welcome.
Quote: leeka
Irin, how much salt and sugar is in the spice.
Let’s not undertake the proportions of salt and sugar - everyone has different tastes, and salt too. But the main thing is the thickness of the bacon. If you are afraid, do not put sugar. But salt - if the lard is thick, then well 1/2 teaspoon - garlic and spices will turn on. And if thin, then at the tip of a knife.
leeka
Irina, thank you! : rose: Set to salt. Just bacon and bacon. I plan to make a brisket for a couple later. unsubscribe.
Tumanchik
Quote: leeka
I plan to make a brisket for a couple later. unsubscribe.
WAITING !!!
Elya_lug
tumanofaaaa, Irina, salted bacon, I really like the recipe, just haven't used it for a long time. I rubbed everything that came to hand, the aromas in the kitchen ... Many who tried it, too, to taste. Thank you!!!
metel_007
Oh, and today I dreamed about this fat, bought it, immediately salted it. Irochka thanks for the recipe!
Elena Tim
Quote: Svetlana 73
I wanted to shout to Elena Tim - not a laboratory rat, but a laboratory assistant, but what a laboratory assistant there! PROFESOR! Respected man!
Yoshkin cat! And I haven't come here for a long time and didn't know what was going on here! And there it is, kaaak!
I'm a nonicha prokhvessor! I'll go a little proud!
Svetul, thank you!
Florichka
And in Moscow I just can't buy fresh bacon, only salted Belarusian everywhere for 560 rubles. Not at wholesalers, not at fairs, everywhere lean pork. I bought something similar in the Mikoyanovsky store for 267 rubles per kg, but this is just from the belly with layers. One part is pickled and baked, the other is salted thicker, tomorrow I will smear it. But this, of course, is not what I wanted. A question for the girls - moskvichki, where to buy fat from the back or side? Not to go to Belarus for him?
Merri
Florichka, we have the same problem! It seems that everyone rushed to cook lard according to Irina's recipe and bought everything for years to come!
eugeshka
tumanofaaaa, Ira, very interested in the recipe! Bookmark, I promise not for long!
Merri
Evgeniya, and where can you buy bacon?
eugeshka
Irina, Irochka, on Sunday my husband and I will go to the market in Krasnodar, I hope we will buy! Now there is boiled lard in the freezer in an onion husk, now I will make it according to this recipe. Mine and potatoes on fried salted lard love, and eggs, and just with freshly baked bread, but with a cucumber, mmmmm, it will be delicious!
Florichka
Sellers say we don't carry bacon, everyone wants lean meat. Then, on reflection, they add, although many ask. Some kind of madhouse!
Florichka
In-In, but where to get us.
Merri
And our sellers themselves salt and sell ready-made for 250-350 rubles. Buy salted bacon!
GenyaF
Ira, our salty starts from 400 rubles. But fresh heaps, tomorrow I'm going to the market again. Can I send you?
Elya_lug
Florichka, ask for the order to be brought.
vedmacck
Florichka, on Prazhk there is bacon. Now I rarely go there myself, so I don't know the situation after the New Year. But I take pork skins there (last time in December).
Florichka
Thank you all for the advice. Especially Zhenya. I'll look at Prazhka and Danilovsky.
Tumanchik
Quote: Elena Tim
I'm a nonicha prokhvessor! I'll go a little proud!
It's time for you Lunch for the Docturian brother! Better with your hands!
Quote: Florichka
And in Moscow I just can't buy fresh bacon
Quote: Florichka
but this is just from the belly with layers
Irisha if there is a problem with the product, then take the belly. Try to choose pieces so that they separate into layers and without pieces of fat from below. Salt for 7 days in brine. It will be softer! I'm glad I liked the recipe.

Quote: Merri
cook lard according to Irina's recipe and bought everything for years to come
It is not excluded. Quite a profitable business. You don't have to do anything especially. The product is not perishable, and most importantly, it does not lose weight, but more! And it's also cool when I saw my recipe in Odnoklassniki))) I went to the masses !!!!!!

Quote: evgeshka
Mine and potatoes on fried salted lard love, and eggs, and just with freshly baked bread, but with a cucumber, mmmmm, it will be delicious!
Our people!!!!

SchuMakher
Florichka, in Myasnov there is always
Florichka
Masha, thank you, I'll take a look at Myasnov. One part in the freezer, cut a little and made in the marinade and then in the electric dryer according to the Admin recipe.
Tumanchik
Quote: Florichka
made in a marinade and then in an electric dryer according to the Admin recipe.
is it to hang up?
Florichka
Yes, it turns out like smoked.
Florichka
Great lard! I tried it from the freezer, even this from the belly, but with meat layers, at a price of 267 rubles. Very soft and aromatic.
Tumanchik
Quote: Florichka
Great lard!
I am very glad that I liked it! Cook with pleasure !!!
Merri
GenyaF, laugh laugh, even make an order!
GenyaF
Ira, what have you been thinking for so long We have a friend of mine who went to Novorossiysk two days ago
Merri
Zhenya, it's not funny anymore !!! Come to visit!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers