Just fat

Until "exactly one day in a rag" remains ... 5 hours 51 minutes 42 seconds !!!

Until "exactly one day in a rag" remains ... 5 hours 51 minutes 42 seconds !!!

Lenusya, I adore you

Lenusya, I adore you

Well, that's it! Never in my life did I think that bacon can be cooked so quickly and without unnecessary body movements. And how to cook! Irishechka, you are mine, honey, fish! The fat turned out superb, just as I love it. Thank you dear! My husband is yelling, they say, give me a personal thank you! I'm passing it on! And here's another photo report:

Here is such a ferdiperdous salci turned out!

Well, that's it! Never in my life did I think that bacon can be cooked so quickly and without unnecessary body movements. And how to cook! Irishechka, you are mine, honey, fish! The fat turned out superb, just as I love it. Thank you dear! My husband is yelling, they say, give me a personal thank you! I'm passing it on! And here's another photo report:

Here is such a ferdiperdous salci turned out!

Helen, your golden hands have tried, but ... I am pleased ... to tears. Hello to my husband. And salko in the freezer. Now you yourself will know your tastes - how long to salt, how to pepper, etc. And now you can make a dry-cured pork file in the same way (the only difference is to tie it tightly) or beef basturma.

Helen, your golden hands have tried, but ... I am pleased ... to tears. Hello to my husband. And salko in the freezer. Now you yourself will know your tastes - how long to salt, how to pepper, etc. And now you can make a dry-cured pork file in the same way (the only difference is to tie it tightly) or beef basturma.

Well, for the file, be calm! I will definitely do it now. I’m losing - a learned solilka!

Irina, hello!
I really wanted to cook according to your recipe, I ordered bacon with my own. They bring in, and the first thing I see is boobs! ... And such a beautiful piece, 7 cm, meat interlayers. And now what to do with it? Doesn't it work at all? Maybe put it in a slow cooker, or do you have some recipe for such happiness? And why is the peritoneum bad?

And why is the peritoneum bad?

This is the podperevka. It is even better than ordinary bacon, because there are streaks of meat. If you make it according to the recipe, you will be as beautiful as Lena Tim's.

Thank you! Calmed down. Why then did Irina write, the main thing is that the peritoneum does not get caught?

Thank you! Calmed down. Why then did Irina write, the main thing is that the peritoneum does not get caught?

The peritoneum is very beautiful in streaks, but there is a possibility that it will not chew well. But don't be discouraged. First of all, salt it according to the recipe. After salting, we will decide. There are several options: the one that I described, the second option is to cook it after marinating in a slow cooker (I will tell you how), or after pickling again, scroll through the meat grinder and get a funky snack, since the meat layers will be marinated and will be awesome. Salt, and when salted I will tell you how to check for chewiness.

Hello everybody! Having shoveled half of the Internet about salting lard and comparing the experience of other people with my past experiences of salting (up to the most successful one - Irishino), I came to some conclusions. If, in general, anyone is interested
1) As Irina wrote, lard must be able to choose. That is, it should initially be soft, without streaks. In it, in raw, the knife enters as in butter. Look at the photo. Such fat, after cooking in cold brine, will melt in the mouth.
2) Where there is meat, there are veins - this is a fact.Therefore, one cannot expect that the "meat" fat after a cold brine will be very soft. After all, the saline solution can only salt it, but it cannot cope with the veins. This can only be done by heat treatment. Someone directly with brine (not so strong, of course, but 5 tablespoons of salt per 1 liter of water) boils lard for about 15 minutes and it cools down there. Or you can, as Irina suggested - for a couple. But personally, I do not like thermally processed bacon, or rather, I like it, but only to eat once. It bothers me quickly. While brisket with meat strips, cooked in Irishka's brine, I can eat every God day and it won't even occur to me that I'm tired of it. And I sneezed that it does not "bite". I just cut it with thin "tongues", and then crosswise into portioned pieces, as they say "for one bite." And I cut bread the same way. It turns out a bunch of little sandwiches. I put it in my mouth entirely and get high!
So here - either, or ... If you want with streaks, but soft - cook! No streaks - do like Irina's! Well, the "meaty" elastic - get rid of small buffers, like me!

Thank you girls!
I've already salted it, I'll wait two days and knock on your door. In principle, my mother comes to visit me with the usual lard, salted. So I'm ready to try making yummy in a slow cooker. Thanks for answers!!!!

Thank you girls!
I've already salted it, I'll wait two days and knock on your door. In principle, my mother comes to visit me with the usual lard, salted. So I'm ready to try making yummy in a slow cooker. Thanks for answers!!!!

In the slow cooker, I liked to cook this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=215417.0 Brutal brisket is called. I really like it. Thanks to the author. There are my pictures too. I even cook a neck cut like that, and usually I can't even bite it, although it's really a marble salko. Only it must be additionally rubbed with salt, since the steam softens the salt, and having cooked so many times I came to the conclusion that there can be absolutely any spices, except perhaps juniper berries. It's awesome with them!

Oh, can I have my five cents too?
Once upon a time, I was taught to cook a 6ryushka in a marinade simply by putting a saucepan on hot, but in no case boil it. It turned out when it was tasty, when it was too boiled.

Now, when I got a cartoon with low temperatures (this is Shte6a), I decided to remember 6yloe.)) That we didn’t translate the marinade for the sake of a small piece, I marinated it in salt and spices separately, and the next day I corked it in a bag without air and lowered it into the water in the cartoon for several hours. I liked it at 63-65 degrees and for 3.5-4 hours (but these are medium-sized pieces, no more than 5 cm thick). It's a pity, there is no photo, they ate everything.

But I wanted to warn against being too loose with pork. It's good if you are 100% sure that the mumps were healthy. Because trichinelosis just like to settle in meat strips and the ambassador does not settle. Only by heating (the inner layer) above 50 degrees!

Remember! Trichinella larvae easily tolerate prolonged cooling, heating, salting and smoking meat. They can be killed by cooking for at least two and a half hours with the thickness of the pieces of meat no more than 8 cm! It is necessary to cook kebabs using vinegar, which kills Trichinella larvae.

Trichinella in meat is very resistant to external influences, more than bovine or pork cysticercus. At the usual temperature of frozen meat (-10 ° C), T. spiralis larvae survive for a long time, at -12 ° C for up to 57 days, at -18 ° C for up to 21 hours. Larvae of T. nativa survive freezing at -23 ° C for 3 days, and at -16 ° C they remain invasive for 20 months.

At temperatures above +50 ° C, the larvae survive for several minutes, but it must be remembered that when cooking meat dishes, this temperature is not always reached in the depth of the piece.

When salted, the causative agents of trichinosis can persist in the depth of the piece for up to 1 year.

Sorry for not talking about too appetizing, but some even wash their eggs with soap, fearing much more than 6-odd salmonellosis.))

Thank you for such delicious recipes !!!

In the slow cooker, I liked to cook this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=215417.0 Brutal brisket is called. I really like it. Thanks to the author. There are my pictures too. I even cook a neck cut like this, and usually I can't even bite it, although it's really a marble salko. Only it must be additionally rubbed with salt, since the steam softens the salt, and having cooked so many times I came to the conclusion that there can be absolutely any spices, except perhaps juniper berries. It's awesome with them!

Irishechka, thanks for the link! Delicious recipe. But! Your salko tastes good to me anyway !!!

FROM yesterday morning, lard is floating in a saucepan ... Waiting for ... .

And I have it floating. So there is a whole company of us here waiting.

[Irinka !!!!]

Irinka !!!! Thanks for the fat, not even so, but so THANKS FOR the fat !!! The taste is amazing !!! So, in order .... I diluted the brine 5: 1 (for which special thanks Elena ) At night they floated in a saucepan in the refrigerator. I took out some of the thinner pieces today, dried them, coated them with spices, which I did not regret! The spirit from them was in the whole apartment! I thought I overdid it, but no, apparently there is never too much spice for bacon! It was marinated for a couple of hours before putting it in the refrigerator, I could not resist cutting off a piece of MMMMM! Ira, you are a sorceress! This recipe should be shared with people !!!! And the scraps, as you advised, in a meat grinder, mixed with spices .... I smeared fresh black bread on the bread (I cooked it up especially in the morning) and all goodbye to my slim figure! This is what deliciousness !!! I'm sitting waiting for my husband, he still doesn't know anything about FAT .......

a lot about lard pork .

Irina! Good evening!
She took out salko, now it's drying. I will do it in a multicooker. At what stage should you add spices? Steamed with spices or rolled afterwards?

Looks like I'm really late))) I think nothing bad will happen if Salko spends the night in the refrigerator.

I don't know if I did the right thing, I rolled it in spices, and immediately put it in a baking bag. I have a cartoon Liberton, it is weaker and without 3d heating, set 50 minutes. "Steam".
Irina, please, write what, how and in what sequence to do. Then salko immediately in the refrigerator or hold a couple of hours on the table? Thank you very much!

I don't know if I did the right thing, I rolled it in spices, and immediately put it in a baking bag. I have a cartoon Liberton, it is weaker and without 3d heating, set 50 minutes. "Steam".
Irina, please, write what, how and in what sequence to do. Then salko immediately in the refrigerator or hold a couple of hours on the table? Thank you very much!

When it cools down, wrap in foil and refrigerate overnight.

Oh, and I wrapped it in baking paper, ran to shift it)))

Oh, and I wrapped it in baking paper, ran to shift it)))

Natasha, it's okay, let it be on paper. Only without juice! My God, how could I not have seen your message before! Extra work for you - to shift back and forth.

Yes, nothing, I will know for the future. The fat turned out super. Only I didn’t add cumin, it wasn’t. But coriander and juniper berries gave such an interesting flavor. It's a pity only for two pregnancies I completely lost the habit of spicy foods, cleaned up the seasonings. But delicious-oh-oh-oh! Lena, thank you very much for your help and Ira for the recipe!

Yes, nothing, I will know for the future. The fat turned out super. Only I didn’t add cumin, it wasn’t. But coriander and juniper berries gave such an interesting flavor. It's a pity that only for two pregnancies I completely lost the habit of spicy foods, cleaned up the seasonings. But delicious-oh-oh-oh! Lena, thank you very much for your help and Ira for the recipe!

Yes, not at all!

[Irina]

Irina, brought a huge thank you for the fat !!! From me and from my husband (he salted).Made a brisket. VERY VERY tasty !!!
Delicate ambassador, thinly cut, well chewed.
This is the best recipe we've tried!
I am especially glad that 4 more pieces are hidden in the freezer! So we don't face hunger.

The fat turned out to be delicious, the mixture of seasonings is very aromatic and fragrant. Thank you!

Another thanks for the recipe. My husband is not particularly fond of bacon. We sat down to supper, I cut myself a piece, I sit and savor. Hubby pulled one piece, the second, the third: "Say hello to the girls!"

before

after, not yet frozen

[naataa]

naataa, oh beautiful! And you also steamed it in the cartoon, right?

Yes, this is after the multi.

How did it come out cooked? How long did you hover it - 50 minutes?

I don't know, I never cooked it)))), probably not quite. Yes, 50 minutes, but the girls wrote that 40 is enough. If you are doing it in a steamer, make sure that the baking bag does not block the steam valve, I caught myself in time. I had to move it down, there was little space.

Oh, girls, I somehow cooked in a bag in a multicooker for a couple. But I had a kilogram, almost round ham. So he got ready in an hour and was even too soft. And now it seems to me that half an hour is enough for bacon. Moreover, it is already salted. Although, I dare not say anything. One of these days I will do it, I will unsubscribe later what happened.

And we salt, or rather the husband salt, lard from a freshly cut pig. A large piece of bacon is cut out. Immediately makes deep cuts, as if applying a mesh. Rubbed with salt a lot, sprinkled with spices and garlic. Salt will absorb as much salt as needed, but you don't need to regret the salt. So it puts on a baking sheet, if not one piece, then tracing paper is laid out between the layers of layers. Salted for 3 days. We drain the liquid that appears. After three days, the bacon is ready. Shake off the salt, cut into large plates so that it goes into the bag and put it in the freezer
I'll try to take a picture tomorrow. Now it's worth salting.

Yes, it turned out a little soft, but taking into account what I store in the freezer, it is normal, only cutting is problematic))))). Let's try for half an hour. Lena, I will wait for the result. Should the meat cuts be prepared? And then there is a cool Temko about worms or some other nasty thing.)))

Yes, it turned out a little soft, but taking into account what I store in the freezer, it is normal, only cutting is problematic))))). Let's try for half an hour. Lena, I will wait for the result. Should the meat cuts be prepared? And then there's a cool Temko about worms or some other nasty thing.)))

Aha! So you want to test a new love potion on me, right? Okay, I'll work as a lab rat again! Goodbye friends!
But seriously ... Natasha, there is always some risk. Well, let's say a fish bone can get stuck in the throat. You know, I'm so tired of being afraid of everything. Just sit and shake like a wise gudgeon - no matter what happens! I understand that all these caveats are pretty serious things. But, we just eat salted bacon, it doesn't matter with meat or not. And our mothers and grandparents and their ancestors all their lives ate just salted bacon ... and nothing. Something I got completely out of sorts! I'll go do some research right now. A magnificent brisket is waiting in the fridge. I will cook in two different versions and wait for the report the day after tomorrow. Eh, do not remember dashingly, deuki!

I agree, to be afraid of wolves - do not go to the forest. If I had time to jump out to the store, I would also cook a brisket with pleasure. Now there is bread at the proofer.

Irinka, thanks for the recipe! I was also inspired by it and salted the brisket in your way. After salting, I cooked bacon in three versions: I boiled some pieces in a vacuum bag for 4 hours at t65 * (I haven't tried it yet), others steamed in a Cuckoo for 30 minutes in a baking sleeve (it turned out a little dry meat part, and the greasy part melted in my mouth) and I boiled the third option in a saline solution for 15 minutes, and then smoked it in Brand 6060 for 10 minutes with a cold smoking and 20 minutes with a hot one. It turned out just amazing! Photos of smoked bacon:

Now I want to buy lard without meat layer and salt it raw. Thanks again for the master class!

Irinka, thanks for the recipe! I was also inspired by it and salted the brisket in your way.After salting, I cooked bacon in three versions: I boiled some pieces in a vacuum bag for 4 hours at t65 * (I haven't tried it yet), others steamed in a Cuckoo for 30 minutes in a baking sleeve (it turned out a little dry meat part, and the greasy part melted in my mouth) and I boiled the third option in a saline solution for 15 minutes, and then smoked it in Brand 6060 for 10 minutes with a cold smoking and 20 minutes with a hot one. It turned out just awesome! Photos of smoked bacon:

Now I want to buy lard without meat layer and salt it raw. Thanks again for the master class!

Well, now I will definitely buy a smokehouse! I have been looking in her direction for a long time. I will also smoke bacon and boast!

Yes, it turned out a little soft, but taking into account what I store in the freezer, it is normal, only cutting is problematic))))). Let's try for half an hour. Lena, I will wait for the result. Should the meat cuts be prepared? And then there is a cool Temko about worms or some other nasty thing.)))

Well, albeit with a slight delay, I report on my tricks. In short, I wanted to cook in two ways, but I did only one, but very successful. I boiled the brisket in brine for 15 minutes: 5 tbsp. tablespoons of salt per 1 liter of water + a few leaves of lavrushka. In the same brine, she cooled down (left overnight). In the morning I took it out, blotted it with a paper towel and left it on the wire rack to dry for half an hour. Then, as according to the main recipe, I smeared it, dried it a little more, then in a cloth and in the refrigerator.
Summary: although I do not like thermally processed bacon, in all honesty, I will say "Very tasty". HIGHLY!!! The veins are all soft, the skin is tender, but the brisket itself is not loose, like overcooked, but elastic and juicy.
Unfortunately, my husband is as much a lover of raw-salted lard as I am. It was he who asked me not to cook lard with any macar anymore. So, the second way, in which I wanted to first salt lard in Irishkin's way, and then multivit it for 30 minutes for a couple, disappeared by itself. Therefore, aim sorry, girls, no matter how much I would like to experiment, but you can't trample on your husband! Boom eat raw!
Yes, by the way, I made a very simple butter cream for lard: a lot of garlic, black ground pepper, red ground sweet pepper and dry herbs (dill, parsley). Fallout turned out!

I, too, could not stand it and today I bought three different pieces: pure bacon, streaked and very meaty. Now I'm thinking about which piece of which recipe suits better. About spices .... which of the list can be called mandatory, that is, classic for lard?

I, too, could not stand it and today I bought three different pieces: pure bacon, with a streak and very meat. Now I'm thinking about which piece of which recipe is best suited. About spices .... which of the list can be called mandatory, that is, classic for lard?

Well, the main ones are garlic, pepper and lavrushka. And then everyone "dances" to their liking.

And we do not use lavrushka in salting lard. Basically, we salted it with salt, garlic and black pepper. This time, the store-bought spices were added "For salting bacon"

And we do not use lavrushka in salting lard. Basically, we salted it with salt, garlic and black pepper. This time, the store-bought spices were added "For salting bacon"

Oh, Albin, I myself added lavrushka for the first time, and even then during cooking. I just know that a lot of people use it, because the aroma from it is simply incomparable.

We don't like boiled lard. But we salt it from a freshly cut piglet.

We don't like boiled lard. But we salt it from a freshly cut piglet.

Oooh! Bourgeois!
Irina ground lavrushka into powder, if I'm not mistaken. We must try too. But it won't be soon. I annoyed so much that now it will be enough for several months.

Previously, we salted from a thawed piglet. We have the same region of the Far North. And now we have 2 places where pigs are being "felled"