Just fat

[tumanofaaaa]

tumanofaaaa : rose: I did it too! have not eaten yet, rubbed with spices.

Is 3cm fat thick? How many days to salt?

Is 3cm fat thick? How many days to salt?

Sometimes thicker. It is even with layers of meat

I have this piece clean without layers for a cold recipe. With meat layers I will do it later with steaming. Only until I decided to immediately weld it or then, after salting, steam it in the cartoon.

Is 3cm fat thick? How many days to salt?

3cm is thin. If salted according to Irina's recipe, then keep in brine for 1 day. I salted 4 cm, salted well in a day.

Got it, thanks))) And I thought)))

I have this piece clean without layers for a cold recipe. With meat layers I will do it later with steaming. Only until I decided to immediately weld it or then, after salting, steam it in the cartoon.

Better after salting. Dry, spread and steam in a bag.

Girls, take me to the Fat Lovers Club !!

I myself have never tried salt (my mother is a master), but after reading your recipes and coming out with saliva specifically, I decided that I would dare!
And for those who are scrolling lard in a meat grinder I will give one simple advice: be sure to add turmeric and ground red pepper - these spices do not give a bright taste, but the orange color makes the mass exceptionally beautiful! And in our family they put garlic (fresh) from the heart ... We love the spiciness and the garlic aroma very much!

Girls, take me to the Fat Lovers Club !!

I myself have never tried salt (my mother is a master), but after reading your recipes and coming out with saliva specifically, I decided that I would dare!
And for those who are scrolling lard in a meat grinder I will give one simple advice: be sure to add turmeric and ground red pepper - these spices do not give a bright taste, but the orange color makes the mass exceptionally beautiful! And in our family they put garlic (fresh) from the heart ... We love the spiciness and the garlic aroma very much!

We accept! Hello!
And red pepper ... do you mean sweet, that is, paprika? Al hot?
In general, an interesting idea, thanks. I'll take it on board.

So we eat FAT every day and praise the recipe !! We still have a very good "twisted" went. Did it for the first time .... very tasty! I will definitely add turmeric to the next portion, thanks for the advice! And the "Fat Lovers Club" is an idea!

Thank you girls!

We accept! Hello!
And red pepper ... do you mean sweet, that is, paprika? Al hot?
In general, an interesting idea, thanks. I'll take it on board.

Sweet paparica and hot chili will do! To me, the sharper, the tastier))))) And someone can limit themselves to sweet Bulgarian ground. From experience: dried ground sweet paprika bought at the bazaar colors well, very well, much better than from a bag. However, it does not give a tangible taste. And any hot pepper (even Chilean, even Krasnodar) is very expressive in taste, but does not add much color, it is somehow paler.

Sweet paparica and hot chili will do! To me, the sharper, the tastier))))) And someone can limit themselves to sweet Bulgarian ground. From experience: dried ground sweet paprika bought at the bazaar colors well, very well, much better than from a bag. However, it does not give a tangible taste. And any hot pepper (even Chilean, even Krasnodar) is very expressive in taste, but does not add much color, it is somehow paler.

Yes, I add hot and paprika to the coating for a whole piece. And a few days ago, I added turmeric to one of the options for lard.But I never did rolled bacon at all. And, most likely, I simply would not have guessed to add either paprika or turmeric to it. Would have done with the usual set of spices. Next time, when I salt salko, I will scroll one piece and paint it orange. I’m thinking, what if you add mustard to the "verchenka"? What happens? Who has not tried it?

Girls, and yesterday I salted salko as much at once according to 4 recipes One very long recipe, and for the rest I will rub it tonight)))

Girls, and yesterday I salted salko as much at once according to 4 recipes One very long recipe, and for the rest I will rub it tonight)))

Come on, come on, Little Fish! Then you whistle what happened? Four methods of salting interest me too!

Now intelligence has informed me that mustard cannot be immediately added to the rolled bacon! The bite will go bad. It is necessary afterwards! Thank you, Lisa !!!

At the expense of mustard .... I bought mustard powder without delving into the question, and then, as I read it, do you need white grains?

God be with you! I meant ready-made Russian mustard (in tubes or jars). It never crossed my mind to explain. I will be more detailed next time.

Yes? Plain mustard from a can? We only spread this on bread with lard
Girls, I'm stupid ... what mustard do I need to rub lard?

Yes, no need. Why did you even need mustard for rubbing? I wanted to add it to the twisted bacon. And for rubbing, it seems to me, it is useless.

Duc, I saw in Irina's photo, okay I won't fool everyone

So, if you have mustard seeds, then they need to be ground and added to the mixture. And dry (powder) is better not needed. Who knows how she will behave. So far no one has written about this, so is it worth the risk!

I already understood), I read it in time) Thank you)))

[tumanofaaaa-irisha]

So, if you have mustard seeds, then they need to be ground and added to the mixture. And dry (powder) is better not needed. Who knows how she will behave. So far no one has written about this, so is it worth the risk!

And I added powder for rubbing. Live !!!!! Salko is delicious !!! tumanofaaaa-irisha, THANK YOU!

Happy New Year to all lard lovers!
So ... everything turns out to be very tasty! Everything is tender, even very. But, all the lard that I had streaked, I ended up steaming for 30 minutes. I was still worried about pink meat, maybe I had too much of it), but I'm so calmer and it is cut like butter after heat treatment. Even preliminary heat treatment, and then salting, and allowed the meat to reach normal condition, it was damp for me. The only thing that is twisted, I have not done it yet, I have not yet ate it)))

Thank you all for such attention to the recipe. Due to some error, I am not receiving comment notifications on this thread. Therefore, I did not answer anyone. I had no idea that this product has so many admirers. In my family, bacon, homemade jerky products are always in stock, since saboiks are always taken, and the eldest son is already a student. When I was showing the recipe, I was even somehow shy. This is far from Paris ... Thank you all and Happy New Year !!!! May it come true in the new year
One innermost dream!
Make only yours,
Long-awaited and unforgettable.
The doors to your house are open
And the clock struck twelve.
Everything is like a fabulous dream
Enveloped. And about nothing
As before, you should not worry.
The doors are open for a reason:
Heard your dream call!

Thank you, Irish! Crack your bacon - it squeaks behind your ears!

And I am grateful for the delicious bacon. I liked it very much, my husband and I sentenced more than one kusmanchik already.I declare with confidence that I will use this recipe often, well, when the bacon is

Yes Minchan, 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.

I confirm: in Minsk on the market there is the THICKEST and TASTEST thing I have ever bought!

And how much water and salt do you take what should be the ratio

And how much water and salt do you take what should be the ratio

This is so great! 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 the bacon cooks 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.

Lard is made according to this recipe!

insists!

Let's try soon

Lard is made according to this recipe!

insists!

Let's try soon

Hope for success !!!

THANKS for the delicious recipe

THANKS for the delicious recipe

always please

Ira, what if you smoke this bacon after salting? Have you ever done this or can you tell me?

Ira, what if you smoke this bacon after salting? Have you ever done this or can you tell me?

I didn't want to smoke, but I see no reason to be afraid. but cooked for a couple - SUPER!

What is it like? And what happens? And I will definitely try to smoke)))

I smoked. Delicious!

What is it like? And what happens? And I will definitely try to smoke)))

I additionally grease with turmeric for color and crumpled juniper berries for flavor (to taste), wrap it in a baking bag, put it in a slow cooker on a double boiler. Steam mode pressure 3 for Oursson, or "Soup" - for Brand. The duration of the program depends on the size of the meat piece and varies from 1 hour to 1.5 hours.

Girls thank you

Girls thank you

Cook, it will be delicious!

I smoked. Delicious!

Oh well, be stunned. Let me try my saliva

Take it, Irishkin! Yours!

Take it, Irishkin! Yours!

Mlyn, why don't I have a smokehouse .... Try to smoke in tea or something ... or P .. ah ... r ... n ... y ... h .. and get it?

And we smoked bacon on May 1, on a street smokehouse. Everything worked out great, very soft. I thought the meat layer would be harsh, nothing like that, it just melted in my mouth. Smoked for 1 hour, I think less.

And we smoked bacon on May 1, on a street smokehouse. Everything worked out great, very soft. I thought the meat layer would be harsh, nothing like that, it just melted in my mouth. Smoked for 1 hour, I think less.

urgently need a smile "choked with saliva and died"

I'm going to save

I'm going to save

HURRAH!!!! I'll cut the cucumbers and season the sauerkraut. And what stronger to get?

[Irina]

Irina, every time I salt lard (dry method), I think you need to read how it is salted in Ukraine and Belarus? How my thoughts were overheard! I will buy lard, I will definitely cook it in brine. Thank you!
And thanks to all the girls for the tasting and experiments (especially the laboratory rat Elenka Tim)

[Irina]

Irina, every time I salt lard (dry method), I think you need to read how it is salted in Ukraine and Belarus? How my thoughts were overheard! I will buy lard, I will definitely cook it in brine. Thank you!
And thanks to all the girls for the tasting and experiments (especially the laboratory rat Elenka Tim)

Try it - it works flawlessly.