tana33
tumanofaaaa, Irina, please advise))))) I have lard left, after cutting a quarter of the carcass, it is thin, no more than 1.5 cm.
I don’t know what to do with it, is it easy to add salt in brine or to grind it?
Catwoman
Tan, buy beef and grind everything, you will get a cool minced meat, you can add chicken breast.
Albina
I would also put such a thin meat in the minced meat
Tumanchik
Quote: tana33

tumanofaaaa, Irina, please advise))))) I have lard left, after cutting a quarter of the carcass, it is thin, no more than 1.5 cm.
I don’t know what to do with it, is it easy to add salt in brine or to grind it?

if you want exactly salty, then immediately in a meat grinder with garlic, then spices there and stir properly.
tana33
Lena, Albina, in the minced meat it went fine too))), but salty, with hotzza garlic, at least a little))))))))))))
yuli-ba
Salted lard according to your recipe, although I bought a ready-made mixture of spices Thanks for the recipe, we really liked it We will repeat
Tumanchik
Quote: yuli-ba

Salted lard according to your recipe, although I bought a ready-made mixture of spices Thanks for the recipe, we really liked it We will repeat

Glad you liked. Enjoy cooking!
tsetse fly
Irina, but the skin of the bacon does not harden, it is not covered with brine, is it? Today we bought some lard, it floats))
Tumanchik
Quote: tsetse fly

Irina, but the skin of the bacon does not harden, it is not covered with brine, is it? Today we bought a lard, it floats))
no, it does not harden. do not worry. if you are worried - put it sideways, if not very thick lard.
tsetse fly
Irina, I bring you a huge THANKS !!!
All the household members liked it sooooo much! I did the sprinkling: lavrushka, garlic, caraway seeds, coriander, cumin, allspice, black peppers and a lot of chili, well, we are all such spicy lovers)). This is something !!! Thank you!
Tumanchik
Quote: tsetse fly

Irina, I bring you a huge THANKS !!!
All the household members sooooo liked it! I did the sprinkling: lavrushka, garlic, caraway seeds, coriander, cumin, allspice, black peppers and a lot of chili, well, we are all such spicy lovers)). This is something !!! Thank you!
Please, Lenochka. Use it for health and teach others. This is a really cool everlasting recipe!
Irinaa
Live and learn! I always bought brisket for salting, because it is so beautiful and appetizing with layers, and I also like the taste, I love that there would be something to chew. And I was always surprised at those people who take thick lard. But from you, Irina, I learned that bacon from the back and sides is tastier! So I decided to check, bought a small piece for a start, well, and not very thick, see 4. I have already completed 1 process of salting. Let's see, we'll see what comes out. Only now I have not found juniper berries, where are they generally sold?
Tumanchik

Quote: Irinaa
Only now I have not found juniper berries, where are they generally sold?
Good day. We sell them in the markets where there are spices. But the girls wrote that they bought them in pharmacies.
irina23
Prepared bacon, well, very tasty! ... Thank you very much, Irina for the recipe. I did everything according to the recipe. Everyone liked the house. I put half of the portion in the freezer and in the second half in the Shtebochka for 4 hours and the temperature of 65 °, then also in the freezer. Both options are delicious. After a slow cooker, it just melts in the mouth, and the skin is very soft, and there is no taste of boiled bacon. I don’t eat bacon, but here everyone cracked so much that I was also tempted, I liked it. Thanks again for the recipe!
Tumanchik
Quote: irina23

Prepared bacon, well, very tasty! ... Thank you very much, Irina for the recipe. I did everything according to the recipe. Everyone liked the house. I put half of the portion in the freezer and in the second half in the Shtebochka for 4 hours and the temperature of 65 °, then also in the freezer.Both options are delicious. After a slow cooker, it just melts in the mouth, and the skin is very soft, and there is no taste of boiled bacon. I don’t eat bacon, but here everyone cracked so much that I was also tempted, I liked it. Thanks again for the recipe!
Eat to your health!
Olgushechka81
Irina, I want to make a 500 g piece of brisket according to your recipe, but I doubt how much salt to take for the brine?
Tumanchik
Quote: Olgushechka81

Irina, I want to make a 500 g piece of brisket according to your recipe, but I doubt how much salt to take for the brine?
The weight of the bacon is absolutely not important. Pick up the dishes under it and pour water so that the salko floats. This volume of water is what you need. Now make a pickle out of it according to the recipe. Heat some water (a little so that the salt dissolves more easily) and add salt, stirring constantly. Take your time. Let it dissolve. But when it stops, lower the fat.
Olgushechka81
Thank you all! Already a piece is floating, put it on the balcony, I hope it will not freeze overnight.
marina-mm
IrinaThank you very much for the recipe! Once again I was convinced that everything ingenious is simple. And how simple it turned out delicious !!!
Tumanchik
Quote: marina-mm

IrinaThank you very much for the recipe! Once again I was convinced that everything ingenious is simple. And how simple it turned out delicious !!!
Thank you Marina for taking the trouble and coming to share the result!
marina-mm
Irina, to me on you. So I love simple, easy recipes ... (in which you can be lazy!)
lettohka ttt
What a gorgeous lard recipe !!!! Until I read the whole topic, the abundant salivary reflexes almost strangled :-) :-) :-) Irochka thank you very much for the recipes, I liked it very much, I will try !!!! The only thing left is to buy good bacon !!!
Rada-dms
I missed this topic, and maybe even better - at least I slept peacefully !!!!

Ira! I pledge not to eat lard until I try it according to your recipe !!!! It seems to me that it never gets better !!!!! : girl-yes: Thanks for the recipe! I have already given links to it to two friends and even one friend.
Tricia
I love bacon! Who needs chocolate, candy, cookies, cake for the joy of life, and I need bacon!
Great simple recipe!
I always salted lard on a whim in about the same method (the strength of brine by eye, from spices, only garlic), and now I was sure that I was right!
Ira, what a beautiful fat you have, my salivation started to flow.
It remains with us to find such non-meat from the back or side and salt it.
Tumanchik
Quote: lettohka ttt

What a gorgeous lard recipe !!!! Until I read the whole topic, the abundant salivary reflexes almost strangled :-) :-) :-) Irochka thank you very much for the recipes, I liked it very much, I will try !!!! The only thing left is to buy good bacon !!!
Natasha, good to see! luck with searching! and rather salt! It is delicious!
Quote: Rada-dms

I missed this topic, and maybe even better - at least I slept peacefully !!!!

Ira! I pledge not to eat lard until I try it according to your recipe !!!! It seems to me that it never gets better !!!!! : girl-yes: Thanks for the recipe! I have already given links to it to two friends and even one friend.
Thank you Olga for your trust! Well now I'm waiting for the report!
Tumanchik
Quote: Tricia

I love bacon! Who needs chocolate, candy, cookies, cake for the joy of life, and I need bacon!
Great simple recipe!
I always salted lard on a whim in about the same way (the strength of brine by eye, from spices, only garlic), and now I was sure that I was right!
Ira, what a beautiful fat you have, my salivation started to flow.
It remains with us to find such non-meat from the back or side and salt it.
Oh, as I understand you ... I also can't live without lard in the freezer ... I especially love the skin ...like thisI often have pharyngitis, but for him a strict diet. So I agree to everything, but without fat ...
Merri
Irina, the fat turned out to be beyond praise !!! Thank you! I will always salt this way!
GenyaF
Ira, I also salted two pieces, they even ate it already. (((() I rolled it in the mixture - garlic, juniper berries, coriander, a mixture of 4 peppers, cumin. I will definitely continue to salt it like that. Thank you very much!)
Tumanchik
Quote: Merri

Irina, the fat turned out to be beyond praise !!! Thank you! I will always salt this way!
Irisha is nice to hear! Cook with pleasure
Tumanchik
Quote: GenyaF

Ira, I also salted two pieces, they even ate it already. (((() I rolled it in the mixture - garlic, juniper berries, coriander, a mixture of 4 peppers, cumin. I will definitely continue to salt it like that. Thank you very much!)
Zhenya is very happy
Natalishka
Irina, and how much salt do you need? Didn't I even find it?
Tumanchik
Quote: Natalishka

Irina, and how much salt do you need? Didn't I even find it?
But there is no exact amount. Since you can not guess. The process itself is described - it is necessary to gradually dissolve until it stops dissolving.
Tumanchik
Quote: marina-mm

Irina, to me on you. So I love simple, easy recipes ... (in which you can be lazy!)
Oh, Marinochka as I missed! Sorry! Oh, I also adore everything without tension. It's not for nothing that all ingenious is simple!
Natalishka
Wow! And that salt may not dissolve in water?
Tumanchik
Quote: Natalishka

Wow! And that salt may not dissolve in water?
It dissolves until the moment of saturation, and then supersaturation sets in. And the fat absorbs as much as it needs.
Natalishka
Irina, I realized when I read not only the first page: lol: I need to salt according to your recipe. And my mother salted like this, dipped a small potato into the water, and as soon as it floated to the top, it means there is already enough salt. And poured lard with this solution.
Olgushechka81
Salted lard for a long time, and forgot about it, today I remembered and tasted it - tasty, aromatic, a little rubber skin. Thanks for the recipe!
Tumanchik
Quote: Natalishka
lowered a small potato and as soon as it floated to the top, it means there is already enough salt. And poured lard with this solution.
here, here - so my grandmother did. You reminded me - thank you very much !!!! And I completely forgot. Now I told my mother, and she says that I ate that way. But very small! Even without teeth
Quote: Olgushechka81
and forgot about him
hopefully not in brine ???
shlyk_81
ABOUT! How in time I saw this recipe! My husband told me to salt lard and brought as much as 3 kg from the market! Plump - centimeters 6. How long to keep it - two days?
Tumanchik
Quote: shlyk_81

ABOUT! How in time I saw this recipe! My husband told me to salt lard and brought as much as 3 kg from the market! Plump - centimeters 6. How long to keep it - two days?
I advise you to throw such a fat one today (Monday) in the evening, and get it on Friday morning. Periodically (once a day is enough) to rotate.
shlyk_81
Salo from yesterday evening is on the balcony! It turned out to be two pieces. A square 6 cm thick and a rectangle 4-5 cm. Can I take it out early? And then the horror, as you want fat. There was nothing left for trimming, yesterday they fried potatoes on them. And you can then otmantalit and twist from a piece? I ate such a spread in an expensive Ukrainian restaurant - I softened borscht faster
Tumanchik
Quote: shlyk_81
You can take it out early? And then the horror, as you want fat. There was nothing left for trimming, yesterday they fried potatoes on them. And you can then otmantalit and twist from a piece?
Previously, I do not advise taking out - we need delicious !!!
I understand YOU, I myself cannot live without bacon. And then, as luck would have it, pharyngitis is in the stage of exacerbation - I saliva. And in my fridge there are freshly made rolls
You can twist whatever you want ... It's just a pity for such a fat for twisting! Maybe buy some fatty trim. Ask in the market for a neck cut. Only so that the skin parts are cut off and the glands (to clean it means). Cut into smaller pieces and go to lard. They will be ready at one time. We are waiting for the photo report!
shlyk_81
No, I'm not sorry to twist. Then I will cut and twist around the edges from all the pieces. We go to the market on Saturdays, so it won't work at the same time.
Tumanchik
Quote: shlyk_81

No, I'm not sorry to twist. Then I will cut and twist around the edges from all the pieces. We go to the market on Saturdays, so it won't work at the same time.
Okay! Good luck and delicious taste! Prepare the spices.
Nira
Delicious bacon turned out! Thank you.
Tumanchik
Quote: Nira

Delicious bacon turned out! Thank you.
And thank you very much for not being too lazy to tell about it!
shlyk_81
Irina, I have a question. My bacon has been standing on the balcony since Monday evening. You said you should let it stand until tomorrow morning. But, tomorrow morning I won't have enough time to do it. What should I do - do it today or tomorrow night?
GenyaF
Zhen, I would leave until tomorrow night, nothing will happen to the bacon.
Tumanchik
Quote: shlyk_81

Irina, I have a question. My bacon has been standing on the balcony since Monday evening. You said you should let it stand until tomorrow morning. But, tomorrow morning I won't have enough time to do it. What should I do - do it today or tomorrow night?
Take it out onto a wire rack and leave to dry. When your hands reach, rub with spices and garlic. When can you do it?

Quote: GenyaF

Zhen, I would leave until tomorrow night, nothing will happen to the bacon.
In principle, it should not be too salty. Could be so.
shlyk_81
Now in half an hour I will take it out and put it on the grates, and at six in the morning I will rub it with spices - it won't be long. And in the evening I will taste

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