Scarlett
You are my dear, you appeared. How was it? How was life without our cheerful company? You are doing well, I hope
Tumanchik
Quote: Scarlett

You are my dear, you appeared. How was it? How was life without our cheerful company? You are doing well, I hope
Tanyushechka I'm back in the ranks. And I'm very glad to see you!

The child fell ill, and then the mother had an operation. I had to forget about the kitchen completely. But everything is already good.

GenyaF
And someone's mail is full ... so I copy the answer here - And this laughs))) We have a wild heat for the second week, and today I collected dill seeds for lard, I really like their mixture with ordinary black pepper and garlic - my favorite salzo comes out.
Tumanchik
Quote: GenyaF

And someone's mail is full ... so I copy the answer here - And such a laugh))) We have a wild heat for the second week already, and today I collected dill seeds for bacon, I really like their mixture with ordinary black pepper and garlic - my favorite salzo comes out.
Duc Zhenulya, I was absent. now we have to report everyone about health! And cleaning the box is eternal torment for me - I feel sorry for deleting letters. I keep them. And he is all complete and complete ...
Tumanchik
Quote: GenyaF
I really like their mixture with the usual black pepper and garlic - my favorite salzo comes out.
and I have already become insolent. I throw lard into the brine and forget for a week. the main thing is not to cover. and then just everything that is in the spice box I interpret and grease. Yesterday I gave my son's girlfriend to her parents. fed - so many calls today! poor people have never eaten normal bacon.
Lorrys
Super recipe for ages! I never tire of thanks!
Tumanchik
Quote: Lorrys

Super recipe for ages! I never tire of thanking!
Thanks Larissa. I love this recipe too!
Irina_MP
Quote: Tumanchik

and I have already become insolent. I throw lard into the brine and forget for a week. the main thing is not to cover.
Why not cover? I just put it in the brine and took it out to the balcony, but covered the bowl with foil so that nothing would come flying.
Tumanchik
Quote: Irina_MR

Why not cover? I just put it in the brine and took it out to the balcony, but covered the bowl with foil so that nothing would come flying.
may suffocate. the smell is not pleasant. checked! if covered, then only with air access.
Irina_MP
Oh thank you, I opened it just in case yesterday, I was afraid of amateur performance for the first time
Tumanchik
Quote: Irina_MR

Oh thank you, I opened it just in case yesterday, I was afraid of amateur performance for the first time
galo4ka-05
Irina, tell me please, yesterday I put a piece of brisket with layers of meat in the brine. Today I took it out to dry it, but inside, when you press it, blood comes from the layers. I sit and get upset. Can I spread this with spices or is it better not to risk it? I just wanted to do it without heat treatment ...
Tumanchik
Quote: galo4ka-05

Irina, tell me please, yesterday I put a piece of brisket with layers of meat in the brine. Today I took it out to dry it, but inside, when you press it, blood comes from the layers. I sit and get upset. Can this be spread with spices or is it better not to risk it? I just wanted to do it without heat treatment ...
why so fast? just a day is not enough. put on three.
galo4ka-05
Three centimeters thick. Three days? Oh, then I ran to put it back on. Thank you!!!
Tumanchik
Quote: galo4ka-05

Three centimeters thick. Three days? Oh, then I ran to put it back on. Thank you!!!
for a day, the fat is ready without layers, very too little.
galo4ka-05
Now I know. I really liked your recipe, I hope everything will work out)
I will wait for the result! thank you for your trust!
Tumanchik
Quote: galo4ka-05

Now I know. I really liked your recipe, I hope everything will work out)
I will wait for the result! thank you for your trust!
if the meat layers are thin, not a piece of meat, then 5 days are possible. lard just gets better.
galo4ka-05
Irina, thanks for the recipe! Delicious!!!! Sorry for the quality of the photo, "everyday". Just fat
Tumanchik
Quote: galo4ka-05

Irina, thanks for the recipe! Delicious!!!! Sorry for the quality of the photo, "everyday". Just fat
Thank you very much for taking the time on your holiday and sharing the result! Salko looks very nice and appetizing. Happy Birthday. Happiness and luck!
galo4ka-05
Thank you!!!
Just in the morning we tried to add to the evening table
Tumanchik
Quote: galo4ka-05

Thank you!!!
Just in the morning we tried to add to the evening table
hope to like it!
Elena Tim
Quote: galo4ka-05

Just fat
Oteta saaaalo!Just fat
And I still won't buy some lard. I keep walking around others, licking my lips.
Tumanchik
Quote: Elena Tim
And I still won't buy some lard. I keep walking around others, licking my lips.
how are you poor? urgently for brisket!
Elena Tim
I hear it!
Bridge
Quote: Elena Tim
Oteta saaaalo!
Move over !!! 🔗 🔗 🔗
Tumanchik
And we chichas with hot soup and fresh bread, thin slices of frozen salad
Bridge
Lenk, see what? She's a teaser !!! She has no conscience at all!
Tumanchik
Quote: Bridge
She has no conscience at all!
for that fat is!
and you chew your conscience!
Bridge
I have traded conscience for fat!
Tumanchik
Quote: Bridge

I have traded conscience for fat!
what more. I did not change. I'm thrifty! I have everything!
Bridge
Apparently, conscience is as carefully preserved as lard. 🔗
GenyaF
Quote: Tumanchik
And we chichas with hot soup and fresh bread, thin slices of frozen salad
Surely soup? and not a borschik? I just dumped from the table with the borschik under your salts and under a glass of white
tana33
Quote: galo4ka-05

Just fat

oooh, hold me seven ........
Tumanchik
Quote: GenyaF

Surely soup? and not a borschik? I just dumped from the table with the borschik under your lard and under a glass of white
ahhh, well, I went to the table again .. where can you withstand your health Zhenya
galo4ka-05
Girls, thank you very much, for the first time I did and SUCH result !!!
Now I will always cook.
And if also mustard, yes for bread ... Mmmm

Thank you so much for your congratulations !!!
Irina_MP
And I made a salce, it turned out just mortality! I never managed to salt the middle of a piece in a dry way, I couldn't wait for a very long time, but here everything is salted evenly and quickly enough. The truth is also eaten quickly. I wanted to post the result right away, but I only came to my senses when the last piece was finished
Just fat
galo4ka-05
What a beauty
Tumanchik
Irina_MP, gorgeous kusmanchik !!! straight drooling! I am very glad that I liked it!
Quote: Irina_MR
The truth is also eaten quickly.
salt more quickly

Quote: galo4ka-05
Now I will always cook.
I will be very pleased!
Irina_MP
Quote: Tumanchik

: salt more quickly
Oh, ethno pig lard is not easy to get, we don't always have it on the market. You need to make supplies
Tumanchik
Quote: Irina_MR
You need to make supplies

When I run into good bacon at a good price, I take a lot and freeze it in portions. part of it is salted right away, and part is salted thawed later.
Irina_MP
Doesn't it affect the taste with thawed salt?
Elena Tim
Quote: Irina_MR
Doesn't it affect the taste with thawed salt?
Yes, finally, no difference.
Irk, look!
Tumanchik
Quote: Irina_MR

Doesn't it affect the taste with thawed salt?
Absolutely not. once I salted thick rustic bacon without layers, which turned yellow (you see old). salted on request. My aunt was sorry to throw it away. So she asked me to salt - there is nothing to lose ... It was salted for almost 1.5 weeks. It was painfully yellowed and thick. It turned out so delicious. And after spices and freezing, it is simply delicious. And the skin ... mm
I noticed that the skin softens after a long stay in the saline solution.
Tumanchik
Quote: Elena Tim

Yes, finally, no difference.
Irk, look!
yes de you will be in time with a meteor
Irina_MP
Ok, take a note
Tumanchik
Quote: Irina_MR

Ok, take a note
I salt even greasy scraps from pork picking. then twist it with garlic and spices. spreading class!
louisa
Irina, thank you very much for such a wonderful recipe !!!!! My husband ate this bacon for breakfast, lunch and dinner, grabbed kg for a week and asks for more, but I am afraid of something about his cholesterol
Tumanchik
Quote: louisa

Irina, thank you very much for such a wonderful recipe !!!!! My husband ate this bacon for breakfast, lunch and dinner, grabbed kg in a week and asks for more, but I am afraid of something about his cholesterol

our person! thanks for sharing the result! hello husband, and you
prepare for health and come tell me!
Fotina
Quote: galo4ka-05

Irina, thanks for the recipe! Delicious!!!! Sorry for the quality of the photo, "everyday". Just fat
I just wanted to say, when I saw the photo in the quote by Lena Tim, that we can't even find such fat even on the market, I clicked on the photo, and it turned out that it was ours, St. Petersburg
Tell us where you bought it?
Tumanchik
Quote: Fotina
that fat is ours, St. Petersburg
Light, of course, I could be wrong, but lard seems like pork!
come to Minsk - I will!

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