Just fat

And tell me, pliz! Lard with a thickness of 4 cm is to leave in brine for 2 days, right?
The first time I decided to make lard, as I understood, fat from the abdomen.
But, it can be easily pierced with a knife, although there are 2 thin meat layers.

And tell me, pliz! Lard 4 cm thick is to leave in brine for 2 days, right?
The first time I decided to make lard, as I understood, fat from the abdomen.
But, it is easily pierced with a knife, although there are 2 thin meat layers.

If the interlayers are thin, then you can also 2 and 4 ... it does not oversalt. and if it's a blush, it will also become softer. If the meat layers are large, they are salted. Good luck !!!

IRA, the recipe is incomparable, took the brisket, salted for 6 days, all the same, the meat is more than lard, pulled it out of the brine, wiped it with garlic and pepper, and in the freezer, froze, chopped it, just a miracle. When I read the recipe, I was worried, all the same, I will do this for the first time, but everything worked out, a little salty, but there is more meat than lard, and the pieces are not thin, so it's okay. I will always do it! Thank you!

If the interlayers are thin, then 2 and 4 are possible ... it does not oversalt. and if the blush, it will also become softer .. Good luck !!!

Thanks for the answer!
How to make lard - I will report.

I will always do it! Thank you!

Irochka's health !!!! It is very pleasant, cook with pleasure and please your loved ones!

Do you think you can throw the second batch into this brine?

Do you think you can throw the second batch into this brine?

I would not

[tumanofaaaa]

tumanofaaaa, I think the same. It's just that the first batch was salted, it seemed young! I bought more, but forgot the salt! Stupid! Okay, he'll wait until tomorrow.

It's just that the first batch was salted, it seemed young!

Ahhh, that's okay!

[Irishka]

Irishka, I bookmark it, because now there is no such raw material ... I will definitely use it .. thanks for the recipe

I bookmark it, because now there is no such raw material.

Alain! what what, and the lard must be in the refrigerator!

obliged

that's not the right word .... and it's so delicious .... well, where should I go now ?. for a good piece ?. I broke my whole head ... I adore my fat)))
Irinka, thanks a hundred more times

Well, where should I go now?

where to where ... to Belarus of course!

And today I put the bacon and the papilla. Then I'll undermine the undersheets.

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

from that place I just dragged myself ... I couldn't even sleep ... either visions, then smells ...

And today I put bacon and papillas

Anyuta !!!! Hello! Our squirrel galloped! Also wanted a tasty treat ?? Be sure to take a picture later!

I just dragged myself from that place

mnyamka !!!! it is necessary to defrost a jar for donuts to the borschik for the weekend with a green onion! I grow onions on the windowsill!

[tumanofaaaa]

tumanofaaaa, you have nowhere to go ...

it is necessary to defrost a jar for donuts to the borschik for the weekend with a green onion!

you see, you have to smear the skis ... well, this is .... dig out the garage ... zdiiiiiiiiii!

tumanofaaaa, you have nowhere to go ...

and not go, but run ... I'll describe the process of eating tomorrow!

someone's plus sign does not go away .. you have to wait an hour ... here you are: describe it ... better on video ... with chomping and purring ...

Yes, I already choked with saliva ... it's so delicious, delicious.

Not only will I take a picture, but I will also record the champing of my colleagues!

Not only will I take a picture, but I will also record the champing of my colleagues!

but this is cool!

here you go: describe it ... better on video ... with chomping and purring ...

so we will try !!!

came with a report - everything was very tasty, but where there was a big strip of meat, since I took a belly, it was really very salty, I cut it off and cooked borscht on it ... but the lard is what I need! Thanks for the recipe!

salce is what you need! Thanks for the recipe!

good health! cook and please loved ones

Significant so - I flunked my mother-in-law wild boar yesterday. I've already figured out the meat, it's the turn to fat. The brine is ready - right now I'm going to cut lard, and then I will chop your kaputsu - what about lard - and without cabbage

Fathers - mothers! I there in my meat sob with envy that it overeats fresh! And, one, you see, they also intend to twist themselves in Tumanovski style!
Now, it is a sin to mock your friends so much and eat such delicious food so far away!

Now, it is a sin to mock your friends so much and eat such delicious food so far away!

Whose cows would bellow, and the tasty fish would be silent! Who is cracking a planer for distant lands?

I have already figured out the meat, the turn has come to fat. The brine is ready - right now I'm going to cut lard, and then I will chop your kaputsu - what about lard - and without cabbage

Although it's hard not to agree, I want to lick the plates at least !!!!!

Virgins, come and treat everyone!
But Mikhaska with his fish That's honestly, it's great, I'm not much for fish, I respect more, but she says SO

Who is cracking a planer for distant lands?

This is we-s-and-and-and ... Your we-s-s-s-s-s-and-i!

she says SO

And how is she to eat eat, that disgusting Mikhaska! Licks your fingers! Smack and chomp! He rolls up his eyes and, already, squeaks from happiness!

He rolls up his eyes and, already, squeaks from happiness!

But I would eat the fish itself tastier. And grunt and squeaked and ..... WOW !!!!

Well, right! Lard nagr ... eat! Without Mihasi - that! Then on grunts and pulls them! Such shameless women!

Lard nagr ... eat! Without Mihasi - that!

Well, what are you Mikhasenka, how can it be without cha? You uzho in all Temko nagryamkamshisya! And then over there you drag the biggest kusman and roar ... you don't notice yourself

Well, really! Let me freeze in deep sorry! We don't carry kusmans! We don't swim so shallow! We trade more with carcasses!

We trade more with carcasses!

and it would be hit to show me a whole carcass of LAT !!!!

[Mikhaska]

I wonder where such pigs grow ... from one fat
Mikhaska, confess where have you seen?

I wonder where such pigs grow ... from one fat

Alyonushka and don't say ... otherwise we have only Vietnamese mulberries, and in them there is bacon

So here we have little lard among the locals and Altai too ... soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo a little bitch ...

We can she shpien and some secret developments of breeders slamzil

not excluded

nanotechnology on salohryusha

Virgo, in Ukraine, alas, we also have problems with good fat. At least don't go to the market - almost everyone has farm pork, there is bacon - the cat did not even cry, but burst into tears. You can rarely get into a domestic pig, only if you know someone. Yes, and our own pigs are no longer the same - you see, the breed is spoiled, the fat is not very toasty, but at least its own. Sad, but alas ...
I still remember how distant relatives of pigs fed milk - that was FAT !!!!! Moreover, if my grandmother always taught that fat is very thick, it is better not to take it - it is NOT tasty, then here it was exactly the opposite ... As thick as a good man's palm, but you could eat it with your lips. And right now, I’ll laugh - my ex-mother-in-law, an incredible redneck, also kept a pig, but fed him so that the bacon had to be fried in sunflower oil, otherwise it would stick to the pan. By the way, her pigs have repeatedly escaped in the literal sense, made one tunnel, the second leaped through the fence - a direct escape from Shawshank concentration camps

[Scarlett]

Scarlett, I am not strong in bacon, in childhood I did not eat it. But I remember that in the village at my grandmother's, they poured back (whey) in buckets to pigs. I think the lard was correct.

At least don't go to the market - almost everyone has farm pork, there is bacon - the cat did not even cry, but burst into tears

it means that you also switched to the Vietnamese breed. they are easier to keep and more meaty.

my ex-mother-in-law, an incredible redneck

Ha!!! isho one mother-in-law !!!

I see!!!!!!!!!!!!

in Ukraine, alas, we also have problems with good lard

Behold, indeed, misfortune! Because, I just can't scratch out the recipe alone ... I was in my youth with relatives in Transcarpathia, (Beregovo). And grandmother cooked bacon in the following way ... She put a piece, rather a block, of bacon in a cast iron and put it in a barely hot oven and tormented the night. In the morning she poured "bad lard", as she called the melted fat from the bar. And we ate the cooled bar ... It was already pink and transparent ... The whole thing was already shining in the rays of the sun ... How we devoured it with a fresh loaf of bread! And there were no difficulties with regard to seasonings: salt and garlic. And what, it turns out, now I don't even know what and how she did, since you have grown fat?
They all baked lard there so much ... I SO wanted to know the recipe with details ...

And grandmother cooked bacon there as follows ...

listen how interesting it is !!!!!!!!!!!!! I'm interested too! maybe someone knows such a recipe! write in I am looking for a recipe! mot who will respond?

[Mikhaska]

Mikhaska, I have not heard about this!

[Elya]

Elya, my father-in-law makes cottage cheese and whey at first I take away for myself a little for baking, and the rest for the pigs, but, apparently, the breed is really not the same ... Unlike my former mother-in-law, the current pigs eat like blown-up They do not save a single bit, but all the same: I went into the barn - give me a thread, even a piece of apple, and then scream like three days without eating!

Damn, how tasty is it, where is my bacon? ... I went to look ...

Damn, how tasty is it, where is my bacon? ... I went to look ...

Here is a "type of fat" it turned out

"like fat" - because the very nipples And the story is this: I read Temko and could not understand - why people are fussing about fat, no! There is always a shaft of meat and lard on the market, in fact, everyone has one belly, and they say, wholesalers immediately take the fat. Let's go take a look at what they are selling salty, and so more or less decent 2-3 cm at 350-400r. Says the spouse, let's annoy the belly, come on. And on it the spread of prices is 220-350r, maybe I've already read a lot and wanted to take it at a higher price, and a toad visited him, and so tightly sat down on his throat! I had to give in.

To summarize: one of the beginners (like me) asked why they didn’t salt lard with nipples, because it DOESN'T CHEW, the meat part is very tasty, chews well, and you can drive lard all day instead of chewing gum

"like fat" - because the nipples

Sveta nicho, it happens. But this is not really a problem. I can offer resuscitation I tried it and I love it.
And this one recipe appeared recently. Take your pick.
And the easiest way is to use cracklings!