Just fat

Just fat

Category: Meat dishes

Kitchen: ukrainian

Ingredients
Fresh lard
Fine or coarse salt
Filtered clean water
For spices
Black pepper
Allspice
White pepper
Bay leaf
Caraway
Zira
Coriander
Mustard powder
Salt
Sugar
Dried garlic granules
Fresh garlic

Cooking method

• Initially, peel the fat from "ugly" places, wash and scrape the skin with a knife.
• 
• Pour warm water into an enamel pot (not hot, just to dissolve salt). The water can be boiled or simply filtered.
• Add salt, stirring the water, until it stops dissolving. That is, it will precipitate. Get a saturated solution. Take your time, you need to mix for a few minutes after the precipitate has formed. The water should cool down.
• Immerse the fat in water, skin side up. The fat should float freely in the water. No cargo needed. If you have several pieces, then put on top as well. But I don't recommend more than two layers. Better then put the fat sideways. Place the pot where it will be in a cold, but not icy place. In the summer I put it in the refrigerator, in the winter (not in severe frost) on the balcony. The residence time of lard in the brine is determined by its thickness and the presence of layers. The lard from being in the brine only becomes tastier, the skin is softer. Only meat, that is, its layers, can be oversalted. Therefore, the thicker the interlayer, the greater the risk of oversalting.
• Thin fat without meat layers and skin will be ready in a day, but it is better to let it salted for three days. The taste will win.
• Lard of medium thickness with thin meat layers let it lie from 3 to 5 days.
• Thick lard is salted for a week.
• Recently, I put lard for 5 days, regardless of the thickness. Even if the meat is too salty, then after cooling it is only spicy.
• When the brining time is up. Remove the bacon and put it on the wire rack to air dry a little. I use airfryer grates.
• 
• Drying time also depends on the thickness. On average, this is 1-3 hours.
• 
• 
• At this time, I prepare spices. I do not buy mixtures, but prefer to collect myself.
• 
• It is a matter of taste for everyone. See tips below.
• Now I squeeze fresh garlic onto a tray, add powdered spices, salt and sugar. I grind large spices in a mill to the state of small particles (but this is a matter of taste).
• The ground mixture is also on a tray. I rub the resulting mixture with a spoon together.
• 
• Then I rub each piece of bacon thoroughly with spices.
• 
• 
• And again marinate on the wire rack for another 1-2 hours.
• Then you can fold it in the same pan (clean and dry), putting a cotton cloth on the bottom so that it hangs over the edges.
• Then wrap the edges on bacon and cover with a lid. Keep in a cool place. Or I put it in plastic bags and in the freezer. Now the fat should ripen for another day.
• I always put it in the freezer.

Note

Some tips:
1. Ground bay leaf gives, in addition to the aroma, also bitter, so do not get carried away.
2. Before adding cumin - smell it. She has a strong aroma, she can overshadow all smells. If you don't like it very much, then it is better not to use it or add a little.
3. Nutmeg, take a small piece. It can also dominate odors.
4. Mustard powder, sugar is taken no more than half a teaspoon without a slide.
5. I take garlic both ground and fresh, but this is not necessary.
6. My husband's staff loved it when I added crushed juniper berries to the spice.
I store the finished product in the freezer in a plastic bag for a long time.

This recipe was salted by my mother, her mother, and her mother…. I don't even know where this recipe comes from.Thanks to this salting, the bacon is always soft, the skin is tasty, it is good to give it to very young children (even taking into account the spices - I just cut them off). Thanks to this recipe, I am always held in high esteem by my employees and my husband, since there is always lard in refrigerators at our place of work. This is a wonderful snack and snack.

Not unimportant yet! Some of the pieces that I didn't really like outwardly I send to the meat grinder along with fresh garlic

and only then add the spices.

I put it in plastic cans and in the freezer.
Goes to soups for bread, potatoes are well stuffed and baked.
Try it.

With the same principle, I dry the fillet, neck and just pieces of pork. Salt 3-5 days. After pickling, it is necessary to wrap tightly in one layer of gauze and tie with a thread or a tourniquet. Then in the refrigerator again on the wire rack and turn for the first week. She is ready in a week. But the bandaged can lie in the refrigerator for about a month. It gradually dries up, matures and becomes tastier.

The history of lard

Salting meat, bacon, ham

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A simple and interesting recipe, detailed recommendations; lard, I think, is delicious (ground too). Thank you, I will salt in this way.

A simple and interesting recipe, detailed recommendations; lard, I think, is delicious (ground too). Thank you, I will salt in this way.

Thank you, it's nice to share your experience. As it really did not occur to put on the site. But everyone has a lot of such recipes and hot dishes.

Irishechka! And tell me, please, and the bacon, which you pass through the meat grinder, it is already ready, that is, salty, right? You just don't rub it with spices, but grind it with garlic and in the freezer? Am I getting it right?

Irishechka! And tell me, please, and the bacon, which you pass through the meat grinder, it is already ready, that is, salty, right? You just don't rub it with spices, but grind it with garlic and in the freezer? Am I getting it right?

Quite right. When I peel fresh lard, the trim is also salted in the water, and then in a meat grinder. I tried to fill it with salt raw - not that.

Irishechka! And tell me, please, and the bacon, which you pass through the meat grinder, it is already ready, that is, salty, right? You just don't rub it with spices, but grind it with garlic and in the freezer? Am I getting it right?

This is your pleasant appeal ..... Thank you.

Quite right. When I peel fresh lard, the trim is also salted in the water, and then into the meat grinder. I tried to fill it with salt raw - not that.

It's very tasty to chew a sandwich with such twisted bacon ... mmmmm ... I really want to

It's very tasty to chew a sandwich with such twisted bacon ... mmmmm ... I really want to

And mine go crazy with hot soup, especially borschik. And also peel the potatoes, cut them in half, pick the middle a little and bake the salko there. mmmmm

This is your pleasant appeal ..... Thank you.

And this I suck up, Irish! Because I was terribly interested in the recipe and when I start making this lard, I'm going to dig a little more for you! Can? And come on "You" if you don't mind.

Oh, how interesting! Will definitely try it after Christmas. I've been looking for something like that for a long time, the ground version appeals to me even more, I love it. But among my friends, no one cooks this, only in a restaurant with good Ukrainian cuisine I order.

And this I suck up, Irish! Because I was terribly interested in the recipe and when I start making this lard, I'm going to dig a little more for you! Can? And come on "You" if you don't mind.

Come on, not a question = I will answer of course. Moreover, there are no proportions. And this is always a little shy.

Aaaaaa! Girls, are you kidding me? Now a sandwich with rolled bacon, now a borschik, and, my mother, baked potatoes! I just fell off the table like a leech and I want to eat again! My husband and I are turned on bacon. It seems that they were born and raised in Ukraine, and not in Uzbekistan. I didn't even show him the picture with Irishkin's lard, so that he would not faint. She just said she found the recipe. Answer: - "Tomorrow I'll bury the bacon!"

Aaaaaa! Girls, are you kidding me? Now a sandwich with rolled bacon, now a borschik, and, my mother, baked potatoes! I just fell off the table like a leech and I want to eat again! My husband and I are turned on bacon. It seems that they were born and raised in Ukraine, and not in Uzbekistan. I didn't even show him the picture with Irishkin's lard, so that he would not faint. She just said she found the recipe. Answer: - "Tomorrow I'll bury the bacon!"

Do you know how to choose lard?

Do you know how to choose lard?

Is there some kind of special ritual with tam-tam? I'm straight and don't know what to say. Probably I can't, since you're asking. But I will be grateful if you can tell me how to choose it correctly. I just noticed that you are from Minsk. And here we are drying on the Belarusian bacon, and it is in the prepared brine. But it is so expensive that you only grab your head. And now I have a real opportunity to learn from Minchanka, her mother and her grandmother. Just a gift of some kind! So I will gladly listen to all your advice, Irish!

What beautiful kusmanchiks! Thanks for the details about salting, I am also waiting for details about the choice

Is there some kind of special ritual with tam-tam? I'm straight and don't know what to say. Probably I can't, since you're asking. But I will be grateful if you can tell me how to choose it correctly. I just noticed that you are from Minsk. And here we are drying on the Belarusian bacon, and it is in the prepared brine. But it is so expensive that you only grab your head. And now I have a real opportunity to learn from Minchanka, her mother and her grandmother. Just a gift of some kind! So I will gladly listen to all your advice, Irish!

Yes Minchanki, but my grandfather has Ukrainian roots. And my husband is Ukrainian. But the recipe is Belarusian, you can be sure. You can talk for a long time about how to choose fat, but it is difficult to knock on the keys. The main thing is not to buy a belly, a back or a side is better. But any link can be done.

[choose lard]

Do you know how to choose lard?

Irina, thanks for the recipe. It seems that I do everything like this, but I always boil the brine and cool it, maybe I cook it in vain.
So what's right choose lard?

Yes Minchanki, but my grandfather has Ukrainian roots. And my husband is Ukrainian. But the recipe is Belarusian, you can be sure. You can talk for a long time about how to choose fat, but it is difficult to knock on the keys. The main thing is not to buy a belly, a back or a side is better. But any link can be done.

Well, no, Irishenka! Now you won't get away from me! How am I supposed to define the belly without you now? Does it look different somehow? I am now terribly interested in the whole thing!

[choose lard]

Irina, thanks for the recipe. It seems that I do everything like this, but I always boil the brine and cool it, maybe I cook it in vain.
So what's right choose lard?

What does brine mean?

Well, no, Irishenka! Now you won't get away from me! How am I supposed to define the belly without you now? Does it look different somehow? I am now terribly interested in the whole thing!

Girls, I just want to warn you - this is my IMHO, as it is very difficult to describe in words. If we were talking, and not texting, then you would understand me faster. The belly is always not uniform in appearance, but as if stratified into layers. The correct salting lard is like a straight cut rectangle. Even with layers. And of course on the abdomen you can see, sorry, the papillae of the mumps.But FOR BROWNING AND TROUSHKO will be perfect.

Girls, I just want to warn you - this is my IMHO, as it is very difficult to describe in words. If we were talking, and not texting, then you would understand me faster. The belly is not always homogeneous in appearance, but as if stratified into layers. The correct salting lard is like a straight cut rectangle. Even with layers. And of course on the abdomen you can see, sorry, the papillae of the mumps. But FOR BROWNING AND TROUSHKO will be perfect.

And, thanks, I approximately thought about the belly. Well, now it's up to little - to buy bacon, MORE !!!

What does brine mean?

Tuzluk is a concentrated saline solution, water + salt, cook for at least 15 minutes. We salted red caviar in Chukotka with this solution.

And, thanks, I approximately thought about the belly. Well, now it's up to little - to buy bacon, MORE !!!

Go ahead for bacon and bacon !!!! With mustard, adjichka, cucumbers and vodka !!!

If you don't guess with the choice, then wrap the salko in a baking bag and hold it for 40 minutes in a slow cooker. There will be such a yummy!

Tuzluk is a concentrated saline solution, water + salt, cook for at least 15 minutes. We salted red caviar in Chukotka with this solution.

Sorry for not being educated. Before, I always took cold boiling water at room temperature. And now we have a water filtration system installed, so I just take water from the filter - it is cold, but not ice cold. I stir it strongly with a spoon and pour fine salt. It quickly dissolves until a certain point. Then it precipitates. And I just always covered the caviar with salt, but is it possible otherwise?

... And I just always covered the caviar with salt, but is it possible otherwise?

Salmon caviar is salted in brine, and carp and pike caviar is sprinkled with salt.

[Ira,]

Ira, how lovely!!! Awesome fat! Yes, and even through a meat grinder you can, and then with potatoes and all that ... Awesome recipe! THANK YOU!!!

The fat should be called "Just a Faint."

[Ira,]

Ira, how lovely!!! Awesome fat! Yes, and even through a meat grinder you can, and then with potatoes and all that ... Awesome recipe! THANK YOU!!!

Thank you, glad to please

Irish, at night I found in my freezer a good little piece of brisket with small layers of meat. I decided to experiment on it. Can you tell at least an approximate amount of salt per liter of water?

Irish, at night I found in my freezer a good little piece of brisket with small layers of meat. I decided to experiment on it. Can you tell at least an approximate amount of salt per liter of water?

Helen, when solila did not even think that such recipes were exhibited here, therefore she did not notice the norm. But can you do it now? Take either cold boiling water or filtered water. Cold doesn't mean icy. Stir the water with a spoon like a whirlwind, and pour in the fine salt from the pack. It will dissolve until a certain point. Then it precipitates. This is what stop means.

Helen, when solila did not even think that such recipes were exhibited here, therefore she did not notice the norm. But can you do it now? Take either cold boiling water or filtered water. Cold doesn't mean icy. Stir the water with a spoon like a whirlwind, and pour in the fine salt from the pack. It will dissolve until a certain point. Then it precipitates. This is what stop means.

Aha! So they decided to experiment on me, right? Eh! Okay, I'll go and work as a laboratory rat!

Aha! So they decided to experiment on me, right? Eh! Okay, I'll go and work as a laboratory rat!

What are you, only a laboratory assistant!

A couple more questions and I'll get rid of you, Irish! 1) I have a piece 4 cm thick, how long will it take for salting? 2) You wrote that in the summer you put it in the refrigerator on salting, does it mean that it is also salting normally in the refrigerator? It's just that my apartment is warm, but there is no balcony. Where to put something? With such a strong saline solution, it seems to me that nothing will happen to bacon even at room temperature. How do you think?

A couple more questions and I'll get rid of you, Irish! 1) I have a piece 4 cm thick, how long will it take for salting? 2) You wrote that in the summer you put it in the refrigerator on salting, does it mean that it is also salting normally in the refrigerator? It's just that my apartment is warm, but there is no balcony. Where to put something? With such a strong saline solution, it seems to me that nothing will happen to bacon even at room temperature. How do you think?

The dimensions of a day are quite enough for your Ma'am. Put it aside, where no one will bother him for a day. Have you spotted the norm?

The dimensions of a day are quite enough for your Ma'am. Put it aside, where no one will bother him for a day. Have you spotted the norm?

Thank you! Well, I jumped my dimensions to grease! Unsubscribe later.

Have you spotted the norm?

Not yet. When would I have time? I was busy all this time - I got to the bottom of you. I'm running away to pinpoint!

Significant so! If I understood everything correctly, then salt should be added until it wants to dissolve. So, the 17th spoon did not want to completely dissolve and several crystals remained spinning at the bottom. Summary: The ratio of salt to water is 1 to 5. That is, one glass of salt went to 5 glasses of water. The mixture, of course, is thermonuclear, but bacon is prepared very quickly. Right, Irishkin? I just looked in the internet, people cook in different ways. And if less salt is added, then the lard is salted from 3 days to a week. Well, tomorrow I'll see what I did. Unsubscribe later.

Significant so! If I understood everything correctly, then salt should be added until it wants to dissolve. So, the 17th spoon did not want to completely dissolve and several crystals remained spinning at the bottom. Summary: The ratio of salt to water is 1 to 5. That is, one glass of salt went to 5 glasses of water. The mixture, of course, is thermonuclear, but bacon is prepared very quickly. Right, Irishkin? I just looked in the internet, people cook in different ways. And if less salt is added, then the lard is salted from 3 days to a week. Well, tomorrow I'll see what I did. Unsubscribe later.

Well done, I always have a decent handful in the lees. You have thin enough fat, so it makes no sense for more than a day.

Well done, I always have a decent handful in the lees. You have thin enough fat, so it makes no sense for more than a day.

Yes, I thought so, Irish. I'll see what happens. I'm all in anticipation now!

Yes, I thought so, Irish. I'll see what happens. I'm all in anticipation now!

Lena, I remembered here how a friend of mine, when I first salted bacon according to this recipe, decided to change a little, putting bacon under the load and covering the pan with a tight, almost airtight lid. As a result, the bacon "suffocated". It turned out delicious, but the rotten smell was not killed by any spices. So bear in mind.

Lena, I remembered here how a friend of mine, when I first salted bacon according to this recipe, decided to change a little, putting bacon under the load and covering the pan with a tight, almost airtight lid. As a result, the bacon "suffocated". It turned out delicious, but the rotten smell was not killed by any spices. So bear in mind.

Yes, Irish! How I felt, did not begin to cover tightly. An ordinary lid with a hole, from a saucepan. The reasoning worked after all! Tea, not married for the first time!

Yes, Irish! How I felt, did not begin to cover tightly.Plain lid with a hole from the pan. The reasoning worked after all! Tea, not married for the first time!

Well done, otherwise I'm worried here.

The fat should be called "Just a Faint."

thanks, glad to please

Well, in general, I got it out of the brine, Irish! After a couple of hours, I'll spread it. You know, it looks pretty and it smells delicious, just salted bacon, stunned!

Well, in general, I got it out of the brine, Irish! After a couple of hours, I'll spread it. You know, it looks pretty and smells delicious, straight salted bacon, stunned!

Well, you're just great !!!! let it lie down and dry now. find which grate and turn it a couple of times in the process. do not dry with a towel.

Well, you're just great !!!! let it lie down and dry now. find which grate and turn it a couple of times in the process. do not dry with a towel.

Yes, it lies on the grate - it dries! We are waiting, sir!

Irishkin, ay! And why add sugar and salt to the butter? And lope? A pinch?

Oh you mommies, hold me seven! Goodbye diet, see you soon!

Oh you mommies hold me seven! Goodbye diet, see you soon!

Excuse me, I will no longer ... WILL ... WILL .... WILL ... B UDU

Irishkin, ay! And why add sugar and salt to the butter? And lope? A pinch?

I add a pinch at a time.