Trishka
Quote: IvaNova
Thank you, dear, for such a delicious treat!
Straight, very glad that I liked the recipe!
I also have lard in the fridge now, ripening, by the end of the week to taste boom!
Irishka, thank you for trusting the recipe!
Ne_lipa
Ksyusha, I forgot to bring you a thank you! I did it once - it turned out very well, it was a soft salko, we ate it already ... I’m going to salt it again today, I went for the recipe and didn’t find my gratitude to you for the recipe, I’m correcting myself
Trishka
Ne_lipa, Vika, thanks for the praise, I'm glad that I liked the fat!
Wildebeest
It's cold, I want fat. It is difficult to buy fresh bacon from us, they sell everything ready-made, made this way, that way, that way.
Trishka, Ksyusha, thank you for such a wonderful bacon.
Trishka
Wildebeest, Svetlana, please, do you have raw bacon on the market with fresh meat?
Sometimes you can find it here.
This year I generally bought a brisket in Metro, in a vacuum, boneless, I was lucky, and I made it out of it, it turned out great!
Wildebeest
Trishka, the fact of the matter is that I do not meet fresh bacon, I come across salty, boiled, pepper ...
And there were times, you come to the market, and there fresh bacon, one shmat is more beautiful than the other.
Trishka
Well, here I was tormented, tormented with the market, and suddenly I saw a brisket in the Metro, well, I decided, why not?
Do you have a Metro? Can I see it there? Unfortunately, now I don't remember which manufacturer it was from, or Miratorg, or the Near Slides ...
Wildebeest
Trishka, of course, there is a Metro, but this store is inconvenient for me.
Trishka
It's a pity ... well, maybe somewhere in another store you will find.
eta-007
Ksyusha look! While everything is going according to plan? It's like that?

Homemade lard Goodbye waist
Trishka
Go tovarischi the right way.





Light, and it floats right in the brine, can't you see it from the photo?
eta-007
Yes, Ksyusha, it's pressed down with a glass cover. And there is no gap between it and the water!
Scarecrow
What the hell are you people ??? !!!)))
eta-007
Scarecrow, Nat! So FAT zhezh!
Winter .... Diet: lard-onion-garlic!
Trishka
Quote: Scarecrow
for people
Gyyy, people of Saloooo




Quote: eta-007

Yes, Ksyusha, it is pressed down with a glass cover. And there is no gap between it and the water!
, I'm waiting further
eta-007
Ksyusha, I'm sorry, but fuck it up!

Quote: Trishka
we get our future lard out of the brine, and again we scrape with the blunt side of the knife
1) why clean again after "soaking"? What will stick to it in the boiling water?

Quote: Trishka
We wrap it in a linen towel, in a plastic bag, I also put it in a container with a tight-fitting lid.
2) can I go without a towel? Without a package? Directly to the container?

3) Just in the refrigerator? Or in the freezer? Or is it possible in a container outside? But we have there -10, colder than in some freezer.

Sorry, but I want "perfect bacon"! And no one has canceled the "inhibition" yet
Trishka
I answer.
1) Upon contact with boiling water, it becomes covered with a small layer of "fat", so if it doesn't bother you, you don't have to scrape it, it's more of an aesthetic moment.
Then it must be sprinkled with pepper and garlic, maybe when scraping it (garlic) then it keeps better?
2) A towel so that the cloves of garlic stick well, and a bag so that there is no smell.
I pack in a towel, then in a bag and only then in a container ... well, my odor smells
3) After the above, he needs to ripen, so we put it not in the freezer, but in the refrigerator !!!
Then we clean the finished lard from garlic, in foil, I also wrap it with cling film, again so that everything does not smell of garlic in the freezer, and then into a bag / container, depending on what you will store ...
Although if the container is tightly closed, I think it is possible without foil and bags.

Quote: eta-007
Sorry
But this is superfluous
Scarecrow
Quote: eta-007

Scarecrow, Nat! So FAT zhezh!
Winter .... Diet: lard-onion-garlic!

That's it!! Well I love bacon - tryndets, now the current and I think - I have to buy a trip and annoy according to your recipe !! Although I am a supporter of raw bacon, but yours must be tried !!))
Trishka
Quote: Scarecrow
and annoy according to your recipe !! Although I am a supporter of raw bacon, but yours should be tried
Try it, maybe you will like it, there is not a lot of current salt, so on test!
eta-007
Quote: Trishka
not much salt, so on trial!
Ksyusha, my husband was trying to try all evening yesterday! Well, he says, is it ready?

Yeah, let's go, then, according to the simplified version. Without shamanic dances! We will not scrape together, press the garlic with a non-woven napkin Ashanovsky, for not figs! Even expensive flax to transfer fat! Wash off grease afterwards! I'm lazy!
Ah, Xun, more! I look at the photo you have bacon, also 6-7 cm thick, right? Otherwise, I'm afraid it won't be salted ...
Trishka
Well, it can be different for me, but I try to take it so that it is not fat, in general now I take brisket, it tastes better.
And tell your husband that you have to wait another 5 days in the refrigerator, and then another, well, at least for a day, in the freezer
eta-007
eta-007
Trishka, Ksyusha! I’m there for you in tartlets, referring to the Machine, I left awesome mushrooms!

This is for you! Thank you dear. My boys are happy.
Homemade lard Goodbye waist
Trishka
I've already seen mushrooms!
And fat is fat!
Glad you liked ..
optimist
Ksyusha, and I salted your bacon, soak in some water. Tomorrow I will conjure with spices ...
Trishka
Great, I'm waiting for the results!
optimist
Fuh, I rubbed lard-garlic, passed it through a garlic press to heighten the aroma, mixed with black pepper, rubbed each piece. Wrapped in cling film.
We will stay on Friday
Homemade lard Goodbye waist
Trishka
Pretty woman !!!
eta-007
Lenusya, e-mine! I am ashamed of my rogue piece ...
Trishka
There is something to strive for
optimist
Svetlana, ahaha, optical illusion! It's just that kilogram)))
optimist
Ksyusha, I report. It took 5 days of ripening in the refrigerator.
I really liked the consistency - not soft and not hard, the skin is chewy and very tasty.
Now I will only salt according to your recipe!
Trishka
Strange, there is a lot of salt "pood", but you had it made of stone, didn't it?
Although it's still decent there ...
And you didn’t confuse tablespoons with tea hour ???
Everything seems to be correctly written in the recipe.
optimist
Rock salt, put on a tablespoon with a hill. Maybe you got unsalted salt?
Trishka
Surprisingly, my husband said here that, on the contrary, he got a piece of overfilled ...
Well, yes, it remains to add more salt current.
optimist
And today I salted the salts again, I really liked the recipe. Simple and very tasty ...
Trishka
And we almost finished ours, we need to get brisket ...
optimist
Ksyusha , and I got such a piece. The husband shredded a little from above, since he cut out 3 ribs.
Is the salting principle the same? The meat won't be tough?
Oh, we got hooked on this fat ...
Homemade lard Goodbye waist
Trishka
Yes, I think that salt the same way, now I'm trying not even to take lard, but brisket, and so that there is more meat!
Podmosvichka
Quote: optimist
Is the salting principle the same? The meat won't be tough?
Quote: Trishka
Yes, I think that salt the same way, now I'm trying not even to take lard, but brisket, and so that there is more meat!
Girls, I will wait for your feedback
They gave us a good little shmotchke of our own brisket,
Ksyushik, thank you dear for sharing the recipe
My husband really liked
He only asked not to smear it with garlic, he loves to eat a little bit of garlic with garlic
Trishka
Quote: Podmoskvichka
wait for your feedback
And why wait, I've been cooking such brisket for over a year, everything is ok!
optimist
Trishka, Ksun, and your flesh is salting in a day? My day stood, I didn't even like it, I shoved a saucepan with brine and bacon into the refrigerator, let it stand for another night. My husband swears, says it would be better to bake it as usual (salt the first time), but I keep the defense.
Trishka
Yes, everything is salting!
Why didn't you like that?
optimist
Quote: Trishka
Why didn't you like that?
It was pinkish inside, but not much.
Trishka
Well, when we salt it with dry salting, it remains red / burgundy.
I think it’s like that inside me, I never checked it, we don’t cook it.
optimist
You can say I was reinsured, the pieces were thick.
Here is the already missed saltso (rather meat) with garlic and pepper.
Homemade lard Goodbye waist
Crown
optimist, show the cutter?
optimist
Crown, the cutter will be in 3 days)
Crown
Quote: optimist

Crown, the cutter will be in 3 days)
No question, we'll wait.
Trishka
Quote: optimist
salzo
!

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