elka34
Tumanchik, I bought bacon without streaks at all! But I will correct mistakes!
Byaka zakalyaka
And what is the best thickness of bacon to choose? On the back, I understood it as thick as possible, so which one is better to take 5cm? 7cm? 10m?
I'll wait for the weekend and probably go to the weekend market, I hope that the Market homemade is tastier than the store.
Tumanchik
Quote: Byaka zakalyaka
And what is the best thickness of bacon to choose?
I love anyone! Don't choose the thickness - choose what you like! The lard should be an even piece that does not exfoliate.
there will be a clean back Just fat
Tumanchik
here is a piece of the barrel Just fat
this is my favorite part
Tumanchik
But clearly the peritoneum
Rada-dms
Tumanchik, listen, Tumanchik! Stop teasing something !! I have almost no fat left!
Tumanchik
Quote: Rada-dms
Stop teasing something !!
Byaka zakalyaka
ABOUT! This is how everything is clear I will look for barrels
Tumanchik
Quote: Byaka zakalyaka
I will look for barrels
Byaka zakalyaka
Salko was found not very thick, in rossol it withstood 2 days (the meat layer was thin), it simply did not have enough patience, and there was only one head of garlic in the house and that without a couple of cloves. I smeared it, twisted the trim, almost choked with saliva
I immediately spread the grease on the bread and ate it very tasty, but I worry that the garlic is not enough or when it is marinated it will appear brighter? I'll start trying Salko in two days. Very good yummy
Tumanchik
Byaka zakalyaka, I am very glad that everything worked out! and everyone lacks patience - checked!
Quote: Byaka zakalyaka
there was only one head of garlic in the house and that without a couple of cloves
Of course, it's better not to regret garlic in this matter, but what can you do ...

Quote: Byaka zakalyaka
when marinated, it will appear brighter
Unfortunately not. cold dulls the brightness of the taste a little and is distributed over the salmon, but maybe this will be your taste

Quote: Byaka zakalyaka
Very good yummy
thanks, that's what we stand for
Byaka zakalyaka
What could be worse for a smoker is when cigarettes run out.
No - this is when there are cigarettes, but the matches run out.
No - this is when there are cigarettes, there is a match, but no box
This is about our family. There is a hut and a hut, the people demand the continuation of gluttony, and we ran out of all the dark bread, even cry
How to hold out until tomorrow
How much hut can be in the fridge? Or is it better to divide into small portions and store in the freezer?
thank you for being introduced to this product
Tumanchik
Quote: Byaka zakalyaka
There is also a hut and a hut, the people demand the continuation of gluttony, and we have run out of all the dark bread
villainy rule!
Quote: Byaka zakalyaka
How much hut can be in the fridge? Or is it better to divide into small portions and store in the freezer?
Well, it will definitely stand a week. It is not fat that spoils here - but the same garlic!
When frozen, it does not suffer at all.
Quote: Byaka zakalyaka
thank you for being introduced to this product
To your health !!!!
Leka_s
Quote: Tumanchik
Well, it will definitely stand a week.
This is how much of it should be for it to stand for a week, right there with Pooh's honey "Here it is and it is gone"
Yesterday my mother hit me with 3 kg of bacon, she says salty, it’s good for you, I’m saying I can do it myself as usual, but I want it’s delicious, well, I’ve loaded a new batch again, we’re waiting.
Elya_lug
I also smeared it with spices yesterday, with everything I could get my hands on. The husband looked longingly: "You can't eat it right away?" He immediately wanted to take a piece to work. Ira, thanks, also our favorite recipe from last summer.
Tumanchik
Quote: Leka_s
This is how much of it should be for it to stand for a week
... Oh, not every godfather, my husband is a drunkard ...
Quote: Leka_s
Yesterday my mother hit me with 3 kg of lard, she says it’s delicious, I’m saying I can do it myself as usual, but I want it delicious
forward for yummy
Quote: Elya_lug
Ira, thanks, also our favorite recipe from last summer
Elechka is always happy
Chardonnay
Tumanchik, Irisha, tell me, please. If the brisket is salted according to this recipe, how will it turn out? Or do you need a different recipe? I searched the forum, I could not find anything suitable. I do not exclude that I was looking badly
Tumanchik
Quote: Chardonnay
If the brisket is salted according to this recipe, how will it turn out?
Ritul hello! The brisket (current without ribs) has been salted several times according to this recipe. The taste and color, you know, the markers are different. It depends on what kind of brisket. If it is very multi-layered, very meaty, then it will be chewy. But it will still be delicious. True, you need to salt it no more than 3 days, since the meat is quickly salted. And if the brisket is not thick, then no problem at all. You can salt it and AFTER FREEZING (it is she who changes the taste) try. If you don't like it (and I doubt it), defrost and steam it. There is a good recipe - I use it all the time - the brisket is brutal for CF (look in a search engine).
Chardonnay
Irina, good morning! I'll go to the store today, I'll see - how thick is there anything) I understand you, I will try both recipes - in order of receipt! Thank you for your advice, it is very, very valuable for us, who really do not know how to cook, but still wants to learn
The bread maker is now my favorite site
Tumanchik
Quote: Chardonnay
The bread maker is now my favorite site
Ritulya is the best site and the environment is very friendly!
Quote: Chardonnay
Thank you for your advice, it is very, very valuable for us, who really do not know how to cook, but still wants to learn
I also study with everyone, so I try to answer in order to get a new experience for myself. Prepare for health and apply!
Chardonnay
degteva
Tumanchik, this is something divine. When I read the name of the recipe, I thought, "Just think, lard and lard, there is no need to praise it." And when I read all the responses of the girls to the recipe, then naturally I looked differently at your Irina way of salting bacon. Well, when I have already done it, I generally bow down! : fly: This is exactly what we buy on the market for an expensive price and we are surprised "People know how to salt." Well, now it is clear that this is not difficult, it would be someone to tell. Thank you so much, Irina for the science!
Tumanchik
Quote: degteva
Thank you so much, Irina for the science!
Natasha, thank you so much for sharing your opinion! Very pleased to hear! I am glad that in distant Krasnoyarsk they also love bacon and will remember with a kind word when they enjoy the taste! Thank you!
Elena Tim
Oh, well, nafik I climbed here again ?!
So I wanted lard, right up to the shaking, and at home - a ball roll, not a piece of bacon!
Tomorrow we'll go to buy up, I'll salt according to my favorite recipe - yours, Tumanchik! HACHUNIMAGUUUUU !!!
Tumanchik
Quote: Elena Tim
So I wanted lard, right up to the shaking, and at home - a ball roll, not a piece of bacon!
Helen hello !!!!
Not in order, dear! What about a house without a tag? But I don’t believe it, you’re telling the truth, it’s obvious what other yummy I have attracted! And you crack with your beloved. And lard .. it doesn't matter, you cook it. Even better than mine! I'm sure!
Elena Tim
Yes, I have something to eat, but bacon - NO! And I want just him!
Well, nothing, nothing ... I've already racked the peasant at the expense of bacon, so, boom, salt.
Irishkin, drukh, thank you again for your Belarusian bacon, so beloved in our house!
Tumanchik
Quote: Elena Tim
Irishkin, drukh, thank you again for your Belarusian bacon, so beloved in our house!
Helen, dear, so I’ll always, so I’ll be happy! To your health, dear ... I did it straight. Pleasantly
NataliaVoronezh
Irish, tell me how you bake potatoes with a hut? I really want to try ...
Tumanchik
Quote: Natalia Voronezh

Irish, tell me how you bake potatoes with a hut? I really want to try ...
Natasha, a lot of ways.
one.wash the potatoes well - with a brush (just wash the young ones). Wrap in foil so that you can later unfold. Put on a baking sheet and bake until half cooked. Open, make an incision. Put it inside the hut, add some more salt, you can use herbs, garlic, vapce faq. You can salt and rub the plant with oil when you put it in foil. And bake to beauty. Mono add the top grill. The main thing is to check that the potato itself is ready.
2. Crawl the potatoes into quarters (also with skin). Bake on a baking sheet. If old potatoes, then cover the top with foil. Then open it, throw a hut on top, add salt, garlic ...
oh dark options - choose and come up with.
NataliaVoronezh
Thank you Irish! Approximately so I thought I should do it.
Tumanchik
Quote: Natalia Voronezh

Thank you Irish! Approximately so I thought I should do it.
Crochet
Girls, I confess, I have not read the whole topic, can anyone tell me how much salt to take in grams?

And how much water?

I bought a piece of homemade bacon, 1.3 kg., Such a plump little piece) ...

I came home and struggled to buy ...

There was no sadness ...


Tumanchik
Quote: Krosh

Girls, I confess, I have not read the whole topic, can anyone tell me how much salt to take in grams?

And how much water?

I bought a piece of homemade bacon, 1.3 kg., Such a plump little piece) ...

I came home and tried to buy it ...

There was no sadness ...


Well, you give Innulya. and what to live? you need to salt! scratched it well. skin and from all sides. washed. You take a saucepan so it can drown there. fill with water (filtered from the tap, do not boil mono) so that it drowns and the water does not spill out. put it in an ode and try it on. and sprinkle coarse salt (you can just half a pack). stir well. mix for a few minutes. if the rash has completely dissolved. rash until sediment settles. no one will tell you exactly how much water - your bacon should tell you and the pan. how much salt also depends on YOUR salt. then you throw it there with the skin up and forget it for 5 days. do not cover. keep in a cool place. you can turn it over a couple of times. DO YOU HAVE MEAT INTERLACKS?
Crochet
Quote: Tumanchik
DO YOU HAVE MEAT INTERLACKS?

Well something like that :

Just fat

I washed and scrubbed after the photo session, "before" it, somehow it didn't work out, I'm sorry ...



And thanks for the answer, my dear !!!

Quote: Tumanchik
your fat

"You flatter me, Vera ..." (c)
Tumanchik
Quote: Krosh
"You flatter me, Vera ..." (c)
gee gee .. I remember you
these are not layers. the fat is excellent. salted perfectly. salt for at least 5 days. you can forget by 7 - the current will be tastier. further on the recipe
here are the layers exactly yours
if you ask for faq - I will give a couple of kg for nothing!
Crochet
Quote: Elena Tim
Summary: The ratio of salt to water is 1 to 5. That is, one glass of salt went to 5 glasses of water.

Lenuskin, you're lovely !!!

Brought pickle My lard is already floating in the brine prepared according to your proportions !!!

It turned out like this: 1.25 liters. water - 340 gr. coarse salt, although, according to the reference tables, in a 250 ml glass. - 320 gr. salt ...

I have 20 gr. the superfluous intended ...


Irishka, darling, teach me, a stoerosy club, further please ...

Tell me, is it not forbidden to cut a large piece into a few smaller ones?

So go and salted faster?

If anything, I've already shredded ...


Crochet
Quote: Tumanchik
and you forget for 5 days

Irish, but not a lot of it will be 5 days for my pieces, they will not oversalt, no?
Tumanchik
Quote: Krosh

Irish, but not a lot of it will be 5 days for my pieces, they will not oversalt, no?
Innul, why are you waiting for me? I wrote to you .. I posted the beeches. you did everything yourself as you saw fit. what can I tell you? cook with pleasure.
Irgata
Just fat
olaola1
Ira, made lard according to your recipe (nothing, what's "you"?). Delicious. Now I want to convey to children with an opportunity to St. Petersburg. But the fact is that lard will be without a refrigerator for two days. It will not deteriorate, is it summer?
Tumanchik
Quote: olaola1

Ira, made lard according to your recipe (nothing, what's "you"?). Delicious.Now I want to convey to children with an opportunity to St. Petersburg. But the fact is that lard will be without a refrigerator for two days. It will not deteriorate, is it summer?
Everything will be fine. Roll well in foil, and then in any paper. Avoid plastic bags. Pass in freshly salted and spiced. If more than a day on the road, then the garlic is only dry. Preferably before freezing. It will be marinated on the road. Upon arrival, immediately in the freezer.
So I transported it more than once. I haven't tried it from the freezer.
to me on "you" - the very thing!
Tumanchik
Quote: Irsha

Just fat

as a bad mood, so I come here - I read and I will go!
Scarlett
Tumanchik, olaola1, I took raw frozen meat to the Crimea - we went to rest, we were taken to a barbecue. I put it in a thermal package from "Silpo" together with cooling frozen briquettes for freezing (I bought it somehow at ATB for a penny). It was a day on the road - the meat did not arrive completely defrosted
Tumanchik
Quote: Scarlett
I put it in a thermal package from "Silpo" along with cooling frozen briquettes for freezing (I bought it somehow at ATB for a penny). It was a day on the road - the meat did not arrive completely defrosted
well, Tanya or so. I have not seen such people here. In general, it will arrive.
Scarlett
I keep my fists !!!!!!!!!!!!!!!!
Tumanchik
Quote: Scarlett

Tumanchik, olaola1, I took raw frozen meat to the Crimea - we went to rest, we were taken to a barbecue. I put it in a thermal package from "Silpo" along with cooling frozen briquettes for freezing (I bought it somehow at ATB for a penny). It was a day on the road - the meat did not arrive completely defrosted
Tanya, well, never mind! Instead of immediately diving into the sea, you again immediately to eat chew pleased ???
OUR PEOPLE!!!!
Scarlett
TumanchikWe did not go to Feodosia to see my sister's acquaintances, she went there for several years in a row, hence the kebabs, we just gave the meat to the owners of the base, and left for the sea. In the evening, a ready-made barbecue was already waiting for us. And they managed to divide the meat into two parts - and there was left for a farewell dinner
Tumanchik
Quote: Scarlett

TumanchikWe did not go to Feodosia to see my sister's acquaintances, she went there for several years in a row, hence the kebabs, we just gave the meat to the owners of the base, and went to the sea ourselves. In the evening, a ready-made barbecue was already waiting for us. And they managed to divide the meat into two parts - and there was left for a farewell dinner
WOW !! That's lovely!!! We were in Feodosia! How I love Crimea!
Scarlett
And we love him so much! Eh, our sins ... But I sincerely hope that the end of the chaos will come and we will be together again
Py. Sy - just in case, I will clarify - I sincerely believe in the love and friendship of ALL our peoples and in the WORLD !!!!!
Tumanchik
Quote: Scarlett
Py. Sy - just in case, I will clarify - I sincerely believe in the love and friendship of ALL our peoples and in the WORLD !!!!!
Tanyusha! And I believe! My husband is Ukrainian, and all his relatives. My maternal grandfather is Ukrainian. And all on the father's side are Russians and Circassians. I love everyone!

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