Tumanchik
Quote: tana33
Schaub enemies broke their legs
Scarlett
tumanofaaaa, laugh, huh? And I ... and I ... for the father-in-law your I passed my fat even to my sister-in-law snake head I liked it But I won't give her all the recipe
Tumanchik
Quote: Scarlett
And I ... and I ... passed on my fat to my father-in-law
and sho said our mother-in-law?
Quote: Scarlett
Even the sister-in-law liked the snake head
is this brother's wife? or how?
Quote: Scarlett
But I won't give her the recipe.
pralna, we must reap one laurel! and in general, say that you came up with it yourself - let them be jealous!
Scarlett
Quote: tumanofaaaa
and sho said our mother-in-law?
mouth was busy with fat
Quote: tumanofaaaa
is this brother's wife? or how?
she is the
Quote: tumanofaaaa
pralna, we must reap one laurel! and in general, say that you came up with it yourself - let them be jealous!
no, no, she sometimes cooks by fits, but it is impossible for an unprepared person to eat this, but I will not give a recipe to pagan
Tumanchik
Quote: Scarlett
but it cannot be eaten by an unprepared person
NataliaVoronezh
Irin, I want to make lard on the weekend, tell me, do you put lard coated with spices in the freezer or clean it?
GenyaF
Natasha, it tastes better with spices
NataliaVoronezh
Zhen thanks! I will do it! And while reading you, I choked with saliva.
Tumanchik
Quote: Natalia Voronezh
and in the freezer do you put lard smeared with spices or clean it?
Natasha really! and love more! do not regret the garlic. once done, you will understand 100%
Quote: GenyaF
tastier right with spices
Zhenyul, thank you for insuring!
NataliaVoronezh
Irin, I persuaded I will do it, and even my son reproaches that I do not know how to make bacon. We need to improve and please our son, what a handy mother he has.
Andreevna
tumanofaaaa,
Ira, I bought such a brisket today, I want to salt it. I need to hold it in a salt solution (1k5, according to Timkinski), smear it in a steam bag? Am I thinking right? Brisket thickness 6cm. I'm waiting for your CU.

Just fat
Tumanchik
Quote: Natalia Voronezh
We must improve and please our son
Natasha, are you still with us? Not in order! Join the team urgently!
Thank you dear for trusting the recipe!
NataliaVoronezh
I have been with you for a long time, but so far it has not been possible to buy some bacon, I lost my meat saleswoman, and she just changed her place. Yesterday I bought pork for minced meat, looked after salce too. So on Saturday after work boom to sculpt. It's bad when one day off, you don't know what to stick there.
Tumanchik
Quote: Andreevna
Ira, I bought such a brisket today, I want to salt it. I need to hold it in a salt solution (1k5, according to Timkinski), smear it in a steam bag? Am I thinking right? Brisket thickness 6cm. I'm waiting for your CU.
Alexandra, I am very pleased that I took up the recipe!
Let's figure it out boom. First of all, read the recipe well.
As for the brine, I did not give any standards for the reason that we all have different salt! And in general there are factors ... Therefore, I do it myself and advise everyone to make a pickle according to my recipe. Or then don't ask me!
That is, pour in the salt while stirring and wait until it stops dissolving.
Now about your piece. There is a large layer of meat and you can see the belly all over, so I would keep it in brine for no more than 4-5 days. Otherwise, the meat will be salty. Salu is all the same. And then - freeze or bake - it's your choice. But seriously, if you decide to bake bacon, then the point is to soak it? Do by this recipe... He is verified and I trust him. My recipe is relevant and makes sense in order to eat salted lard, not cooked.
But this is my opinion and my choice. And it's up to you! But in relation to precisely of this a piece, then it is better to really weld it, as it will be long-lasting.
Decide and then we will be determined.
Andreevna
Quote: tumanofaaaa
That is, pour in the salt while stirring and wait until it stops dissolving.
Got it.
Quote: tumanofaaaa
Follow this recipe.
Thank you dear for the link. This will definitely suit me, and even the staff is available, sous-vid what to stir up
As soon as I buy the right piece for bacon, I will do it according to yours, I won't calm down now.
Tumanchik
Quote: Andreevna
This will definitely suit me
I ALSO LIKE IT VERY MUCH!
Quote: Andreevna
I won't calm down now
TOKA TRY IT!
Scarlett
Andreevna, the slice is beautiful, but it really is a pod - it is better to cut into slices and fry, yes with an onion. Serve with boiled whole potatoes, pouring fat melted from this very lard. Yes, with pickled cabbage-cucumber-tomato, and yogurt Eh, it's good that I just screwed up the soup, otherwise I would choke on saliva myself
Of course, you can try and salt - just check first for softness, try to pierce the skin with a fingernail - if it comes in softly - salt, but not for long, although I also had a couple of pieces of bacon with meat, it turned out a little salty, but delicious - my husband nibbled
Tumanchik
Quote: Scarlett
it really is a pork fat - better cut into slices and fry, yes with an onion
Tanyusha according to the recipe Brutal brisket is awesomely tasty podtrevina turns out - no options! You can, of course, twist, but if the trimming ... and such a beauty is a pity!
Kirks
Ira, I ask for advice. I took out fresh bacon from the freezer, I want to add salt. Wait until it defrosts or can you put it straight into the brine?
Tumanchik
Quote: Kirks
Wait for it to defrost or can you immediately put it in the brine?
perhaps it is better to defrost - excess moisture will go away.
NataliaVoronezh
Irish, tumanofaaaa, I did as I promised.
Just fat
Just fat
I sent it to the freezer to cool down. I added juniper berries and 2 cloves to the mixture. Next time I will try adding chili for a spice. Here.
Mikhaska
Natalya Voronezh, Natasha-I-I-a-a-a-a! What a beauty! Oh, dostochka - she whistled at me! Well, exactly - exactly, my little dignity with a pen! Fsёёёooo! I will only take back with what you have on it (as an excuse for the whistle)!
NataliaVoronezh
Irin, Mikhaska, thank you! Come, I'll pay off for the plank.
Mikhaska
Well, smari, don't regret calling! My gluttony will increase by summer. (In vain I, or what, right now I'm starving to the sea!)
NataliaVoronezh
Ir, tumanofaaaa, and you twist the fat together with the skin?
Mikhaska, come, I'm losing weight in the summer.
Tumanchik
Quote: Natalia Voronezh
I sent it to the freezer to cool down. I added juniper berries and 2 cloves to the mixture. Next time I will try adding chili for a spice. Here.
Natashechka beautiful pieces !!! Judging by the plump meat, this is closer to the tummy! Well, how after freezing? Cut into long strips !!! mmmm
Tumanchik
Quote: Natalia Voronezh
and you twist the fat together with the skin?
Natasha without skin! I always shoot! But this is only because of the children. If the skin is soft, then it is possible with it.
NataliaVoronezh
tumanofaaa, Irish, I don't know, but I cut off some remnants of the ribs. I don't know much about lard, but I hope that with your help I will learn to choose the right one. I liked the taste oooooooooooooooochen, I treated my peasants at work, appreciated. True, the garlic was dry and I squeezed it out early, it was still dry. But still it turned out very tasty. Thanks for the deliciousness!
Tumanchik
Quote: Natalia Voronezh
I liked the taste, I treated my peasants at work, they appreciated
Natasha is very happy! Great! Cook for health!
NataliaVoronezh
Thanks Irin! Right now, as fresh garlic goes, I will prepare it so that my son can take it with him!
Tumanchik
Quote: Natalia Voronezh
Right now, as fresh garlic goes, I will prepare it so that my son can take it with him!
oh Natasha, I never regret garlic - more, more !!!
Tumanchik
Quote: Mikhaska
Well, smari, don't regret calling!
oh well, what are you, I'm always glad to you, just get to me!
Quote: Mikhaska
My gluttony will increase by summer.
the main thing is to know in advance that it will be salted!
we'll hit
NataliaVoronezh
Quote: Tumanchik
oh well, what are you, I'm always glad to you, just get to me!
Ir, foggy, she was going to see me, to collect tribute for the plank:
But if you want, then join, it will be more fun!
Tumanchik
Quote: Natalia Voronezh
Ir, foggy, she was going to see me, to collect a tribute for the plank
all clear! will you crack a fish for a couple?
NataliaVoronezh
Lard, lard ... she takes lard, she can see her little, on a diet
Tumanchik
Quote: Natalia Voronezh
you can see your little, on a diet
poor fellow! I was completely hungry! Irisha needs to be fed urgently!
Crochet
Irish, I haven't read the whole topic, well, a lot of letters ...

And what if the pork brisket according to your recipe is salted, it will turn out chukhnya?
Tumanchik
Quote: Krosh
And what if you salt pork brisket according to your recipe, chukhnya will turn out
why chukhnya, Innula will turn out great. current say with the ribs ali without and the thickness of the piece, and also how much meat. I will determine those salting time. lard can lie as much as you like - you can't oversalt it. but the meat is quickly salted
Mikhaska
Quote: Natalia Voronezh
you can see your little, on a diet
I thought that only such cute kittens from Lizyukov Street can be found in Voronezh ... And, it turns out, there are ladies who are looking for and hefty hefty about someone else's fat ...
And what kind of word is this vulgar "tribute" !!! Be-uh-uh-uh ... Not a tribute, but an indemnity for the whistle! Look, translated from a sick head to a healthy one!
Tumanchik
Quote: Mikhaska
And, it turns out, there are looking for and hefty stinging about someone else's fat ladies.
yes, as soon as fat was not called here ... but it turns out fat of discord!
Mikhaska
Quote: Tumanchik
it turns out to be fat of discord!
Not bacon, but dignity! Dostochka is the whole point! Look deeper Irus!
Tumanchik
Quote: Mikhaska
Look deeper, Irus!
Yes, completely confused. I love bacon, but not dostochka !!!!
Kirks
Tumanchik, I am very grateful for the delicious bacon, which is simply made and the result is amazing! my husband really appreciated the fat, and I adore it too! Thank you Irochka for the recipe you need!
Just fat
elka34
Tumanchik, I just put bacon in the pan, it turned out two layers, so the bottom pieces of the top push out the Top pieces almost completely on the surface, if I put a plate on top, can I?
Tumanchik
Quote: Kirks
Tumanchik, thank you so much for the delicious bacon
I am very glad that I liked the recipe! Our husband is a man!
Quote: elka34
The upper pieces are almost completely on the surface, if I put a plate on top, can I?
Lenulya oppression is undesirable here. Let it be salted, and in a day, swap them. Then again. And all will be well.
elka34
Irochka, thanks, only the thickness of fat is 4 cm, I read the reviews here and decided that a day is enough. Now I pulled it out, the pieces are dry, I cut it a little, took a bite, everything is salted Or put it back in the brine, I already poured it! Byada!
Tumanchik
Quote: elka34

Irochka, thanks, only the thickness of fat is 4 cm, I read the reviews here and decided that a day is enough. Now I pulled it out, the pieces are dry, I cut it a little, took a bite, everything is salted Or put it back in the brine, I already poured it! Byada!
I still recommend salt for three days. Minimum. Lard is not exactly translated. The meat layer is salted. In general, I salt according to the principle: put it in and forget it - remember it and take it out. Only the meat layer is thick - I love lard. But the salt kills all the raw kaku. But yours is thin, and spices and frost will do their job. The brine can be made new.
Rada-dms
Well, I want to say thanks to Irochka today !!!
Everything is only made according to the recipe, and today we tasted the bacon prepared with the golden handles of Tumanchik himself once again! This is something! I eat instead of sweets, but I savor the skin as a great delicacy!
Byaka zakalyaka
Everyone here praises lard so much, I want it so much, but I absolutely do not know how to choose it. You probably need to buy better on the market.And by what criteria is it still chosen to be tasty. Help to taste this yummy
Tumanchik
Quote: Byaka zakalyaka
You probably need to buy better on the market.
Marinochka! Haven't you tried salt lard yet? We urgently need to help you! I will not advise you where to buy lard, since our territories are different. But I buy in the store and in the market - everything depends on the price. The ideal lard for salting, of course, is the back, on the edge - the barrel. Puziko will be hard to chew, although its salt - frozen and properly cut (thin and long strips) is purrily eaten. I twist cuttings and ugliness in a meat grinder. It turns out to be a wonderful spread on bread. Now about the lard itself. Puziko differs very clearly from the barrel and back:
firstly, on the back there is the smallest meat layer - thin stripes, on the barrel it is slightly larger. But on the belly, it is always big.
secondly, papillae are visible on the abdomen on the skin. This is the biggest difference. And the fat from the abdomen always exfoliates. Sometimes fatty layers are not removed from it. The barrel flakes less. The back does not exfoliate at all. But the main thing is not to worry and not to panic. The brine does wonders. Everything will work out!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers