Just fat

Ira, where are you (if it's not a secret) do you buy salom-myask?

Ira, where are you (if it's not a secret) do you buy salom-myask?

absolutely no secret. perverted is expensive. I scour the markets and shops. most often this is a conventional cut. if on Komarovka, then at the end of Sunday - price drop. for me the optimal price for brisket is no more than 60,000. but this is the maximum. more often 50-55. at the moment I'm taking Meat Taste under our house. The price of cutting is 56,000 kopecks. I choose what I need. Now I take meat (cutlet) in Prostor. On Sundays there are discounts for families with children. 61,000 each boneless pure meat. the truth is far away, that is, it makes sense. since I take a lot. chicken and its parts in Rublevsky - 37,000 thighs and breast. chicken fillet for 57000 euro. but more often I take the breast - the keel goes into the soup. beef (shank) in a shop near 65,000. Here is my meat for today. but prices are jumping. so I keep my finger on the pulse. and feet in boots to fly to the next action.
Well, if you just go to the market or to the store without a stock, then the lard from 80,000. meat from 85,000. beef from 100,000. chicken from 45,000. but then we sit on the chicken liver.

Okay, thanks ... roughly my meat-and-grease search algorithm.

Mustache, today I will take out a frozen piece of lard, put it on defrost, salt the shop according to your recipe ... YOU CONVINCED ME ALL HERE! Only I shouldn't forget to buy a pack of salt.

YOU CONVINCED ME ALL HERE!

did not even think. it is not tasty! Go buy a shop!

Irish, I salted the bacon again in your way, I just chose a better piece, otherwise I didn't like it the last time. Lay in brine for 4 days, then smeared it and stuffed it into the freezer. Yesterday I cut a slice mmmmm, how delicious! Thanks again for such a wonderful recipe!

Irish, I salted the bacon again in your way, I just chose a better piece, otherwise I didn't like it the last time. Lay in brine for 4 days, then smeared it and stuffed it into the freezer. Yesterday I cut a slice mmmmm, how delicious! Thanks again for such a wonderful recipe!

and thank you Natasha for not forgetting the recipe and using it!

But how can you forget. My son came home after a business trip (there was no 4 months) and asked for fried potatoes ... with bacon. Here, and I had bacon and I fed my blood.

But how can you forget. My son came home after a business trip (there was no 4 months) and asked for fried potatoes ... with bacon. Here, and I had bacon and I fed my blood.

oh, I can imagine how you missed you. I haven't seen mine for only a month and I miss it terribly. When he arrives, I start cooking in a week. so that whatever he wants

[Tumanchik]

Irina,Tumanchik, straight and don `t know what your topic to expose this photo? And lard and cabbage according to your recipes. But what else is missing in this still life?
Thanks for the awesome recipes for such simple dishes.

[Tumanchik]

Irina,Tumanchik, straight and don `t know what your topic to expose this photo? And lard and cabbage according to your recipes. But what else is missing in this still life?
Thanks for the awesome recipes for such simple dishes.

Natasha is everywhere! Useful for everyone! Thank you honey for sharing! The picture is straightforward to drool! And there is not enough here for sure
Krambambula (honey tincture) (Tumanchik)

Irina, I did find a beautiful barrel. Moreover, if usually everyone asks him for a fatter one, the seller went through all the pieces to find me the whitest one, almost one fat
I drowned him in the brine, and he floats the skin all over the water. She put the saucer on top. Not in vain? Maybe the skin should stick out?

Irina, I did find a beautiful barrel. Moreover, if usually everyone asks him for a fatter one, the seller went through all the pieces to find me the whitest one, almost one fat
I drowned him in the brine, and he floats the skin all over the water. She put the saucer on top. Not in vain? Maybe the skin should stick out?

don't worry, he shouldn't drown. let him swim, it won't get any worse. Take off the oppression, it's not worth it. just flip sometimes. when in brine, the skin softens. leave it for 5 days - it will be tastier and softer.
clever girl! everything will be great!

Girls, and I cover the top with a plate without oppression, so that the whole body is immediately in brine. It turns out no worse, I'm just sick and suffering a lot - have I turned it over or not yet ?! So I used to go around the refrigerator and turn it over 20 times a day

Girls, and I cover the top with a plate without oppression, so that the whole body is immediately in brine. It turns out no worse, I'm just sick and suffering a lot - have I turned it over or not yet ?! So I used to go around the refrigerator and turn it over 20 times a day

Zhenulya, this is risky. If the saucer sticks to the bacon, it can turn green at the junction. It is enough to turn it over once a day.
But I understand you. I want it faster and better!

Ir, I don't want to faster))) Salt a new batch, when the last batch in the freezer has not ended yet. Damn, straight to the conveyor))) It seems that the plate does not stick, it slightly melts on top and fsё

Ir, I don't want to faster))) Salt a new batch, when the last batch in the freezer has not ended yet. Damn, straight to the conveyor))) It seems that the plate does not stick, it slightly melts on top and fsё

Well, you're a pro with us - I'm sure that everything will be fine.
I write more for newbies. you never know .. so that later it was not ... oops!

About the pros - where have I been for a year ?! You posted the recipe in December 13th, and the first time I salted in December 14th. For a whole year we lived without your fat

About the pros - where have I been for a year ?! You posted the recipe in December 13th, and the first time I salted in December 14th. For a whole year we lived without your fat

but for this penalty to you!

[Tumanchik]

Tumanchik, I want to salt lard according to this recipe .. how much for the salt .. I'm afraid to make a mistake? I poured 300 grams of salt into 2 liters of water, how's that? fine?

Thanks for the recipe, I haven't seen it either. But they began to remember who was struck by which recipe, and they remembered this one. Then I saw him. And just in time. I bought the hind leg of a freshly killed pig, there was little fat, mostly meat. But, there was a large amount of hide with a small layer of salami. It's a pity to throw it away, I don't know what to do. : girl-th: And here this recipe is on time. I cut it into small plates, made a mortar and it went there, swam there for about 5 hours, then caught it, rolled it into rolls and Unit for hot smoking. I did not even imagine that it would turn out deliciously.

[Tumanchik]

Tumanchik, I want to salt lard according to this recipe .. how much for the salt .. I'm afraid to make a mistake? I poured 300 grams of salt into 2 liters of water, how's that? fine?

Helen is all in the recipe
Make the water warm well. Then the salt will dissolve faster and you won't be mistaken. The rash is bold, a lot of rashes. Don't be afraid. And stir well with your hand (spoon). Wait to dissolve. Then again and again. Until it stops dissolving. When the solution has cooled completely, throw in the bacon.

Thanks for the recipe, I haven't seen it either. But they began to remember who was struck by which recipe, and they remembered this one. Then I saw him. And just in time. I bought the hind leg of a freshly killed pig, there was little fat, mostly meat. But, there was a large amount of hide with a small layer of salami. It's a pity to throw it away, I don't know what to do. : girl-th: And here this recipe is on time. I cut it into small plates, made a mortar and it went there, swam there for about 5 hours, then caught it, rolled it into rolls and Unit for hot smoking. I did not even imagine that it would turn out deliciously.

Annushka, it was necessary to run according to my recipes. Lard and Potato are for me

Rolls in Belarusian (Tumanchik)

Irisha, I took all your recipes in the tabs. In my opinion, someone in my family is from Belarus.
Someday I will definitely go to see your country

Irisha, I took all your recipes in the tabs. In my opinion, someone in my family is from Belarus.
Someday I will definitely go to see your country

Annushka, you are with me. Always glad!

And today my next portion of bacon went to swim in salt water, otherwise it was cold ..... At night to eat I want to eat like hell ... It saves me very much

And today my next portion of bacon went to swim in salt water, otherwise it was cold ..... At night to eat I want to eat like hell ... It saves me very much

how delicious it is !!!
oh girls, I am writing to all of you and saliva! I myself, because of my pharyngitis-laryngitis, I cannot eat salko ... I can only be happy for you!

[Tumanchik]

Tumanchik, I want to salt lard according to this recipe .. how much for the salt .. I'm afraid to make a mistake? I poured 300 grams of salt into 2 liters of water, how's that? fine?

Tumanchik, I'm sorry to wedge myself in, I was also afraid to make a mistake with salt, so I checked with an egg how a raw egg floated in a saline solution, which means enough

[Tumanchik]

Tumanchik, I'm sorry to wedge myself in, I was also afraid to make a mistake with salt, so I checked with an egg how a raw egg floated in a saline solution, which means enough

I want bacon! Irish, come to me. Do not forget the fat. And I'm mackerel for you ...

I want bacon! Irish, come to me. Do not forget the fat. And I'm mackerel for you ...

With joy Natasha, for all your fishy pleasures I will attract those boars!

Someday I will definitely go to see your country

Anh, you will drive past the Urals, do not forget to capture me)))))))))

Anh, you will drive past the Urals, do not forget to capture me)))))))))

The girls are sure that you will like Belarus!

Kaneshna, I like it already in absentia (though I was in Belarus in 85). Who doesn't like the place where Tumanchik feeds people with lard, cabbage, and all the ento krambambuli gives to drink.

Who doesn't like the place where Tumanchik feeds people with lard, cabbage, and all the ento krambambuli gives to drink.

I can also embroider ... and on a typewriter .. too ... (c)

Girls, I will go from Vladivostok, I will capture everyone, everyone. Our country is huge
I'd like to visit Belarus. And I love Belarusian cuisine. And well you say

I'd like to visit Belarus. And I love Belarusian cuisine. And well you say

THANKS Annushka! Girls come! And we will feed, and we will drink, and we will speak

Ira, side 5 cm - is it of medium thickness, or is it thin by Belarusian standards?
Sometimes Belarusians come to us with outbound trade, mini-fairs on weekends, I bought a 10-centimeter from them without a single meat vein))

This I mean - when to take it out? Salted Sunday evening. There literally up to 0.5 cm of meat on the opposite side from the skin - I cut off almost everything together with the ribs. There is almost one fat left, there is no internal meat in it.
Can I get it today? Or let it be salted until tomorrow? Or until Sunday?

This I mean - when to take it out? Salted Sunday evening. There literally up to 0.5 cm of meat on the opposite side from the skin - I cut off almost everything together with the ribs. There is almost one lard left, there is no internal meat in it.
Can I get it today? Or let it be salted until tomorrow? Or until Sunday?

Svetik, if there is little meat, then it is possible today, but it is possible on Sunday. the longer it lies, the tastier. look when you have time to do it

Then let him lie until tomorrow. And then I have ham, and cookies, and rolls today - I don't know what to grab onto)) And by Sunday another cabbage will arrive. Krambambuli here is not present Honey good hands all will not reach to buy. But I promise to improve.

Then let him lie until tomorrow.And then I have ham, and cookies, and rolls today - I don't know what to grab onto)) And by Sunday another cabbage will arrive. Krambambuli here is not present Honey good hands all will not reach to buy. But I promise to improve.

here is a sensible hostess! well done

[Svetlana]

Svetlana, I somehow forgot about him at all, put it on the balcony and that's it)))) until the eldest son asked, - Mom, did you say the bacon was salted? can I take to come?
-prst ..... 10 days probably it was hanging out in the brine
by the time of my son's arrival I did everything))))
yummyoooooo !!!!!

how is the cat Matroskin, I grit my Murka and I love it so much, and now I will love it twice as much))))
so do I))) I used to salt lard deliciously, and now, thanks to Tumanchik, salt is twice as tasty)))))
I love you Tumanchik, in general))) every time I love you more and more))))

10 days probably it was hanging out in brine

Tanya, I don't bother either ... I threw it and forgot. if the meat layers are symbolic, it will be even better. and the skin is tastier

so do I))) I used to salt lard deliciously, and now, thanks to Tumanchik, salt is twice as tasty)))))
I love you Tumanchik, in general))) every time I love you more and more))))

tortured

I love you too Tanyusha !!!!

super fat, but where to get it, on the market 300 per kg, more expensive than meat

super fat, but where to get it, on the market 300 per kg, more expensive than meat

Do you sell pork chopping? or brisket with ribs. Our Virgo situation is no better. If you take beautiful lard on the market, it is cheaper to buy ready-made lard. We take a cut, a brisket .. And in general, a cervical incision or a peritoneum goes for spreading.

[Tatyana]

Tatyana, I remember this all week about lard, and I don't forget for a minute - it's practically my first one)))

[Tumanchik]

Tumanchik, Irisha, your lard does not come with us, it is very tasty and simply salty, and with spices, and we smoked it. Your price, of course, is not at all humane, we have good lard for 40-50 UAH (about 2 dollars) per kilogram.

Irisha, your lard does not sing with us, it is very tasty and just salty, and with spices, and we smoked it

Olga is very glad that our tastes coincide !!! Thank you so much for stopping by and sharing. I am very pleased!

Your price, of course, is not at all humane, we have good lard for 40-50 UAH (about 2 dollars) per kilogram

Olga you probably wanted to say that you have! but not with us! we have good lard worth 75,000 (that's $ 4 per kg) on ​​the raw market. and the finished will be more
so we get out: I take the cut perfectly. cut ribs and salt

[Tumanchik]

Tumanchik, Irish, my husband brought me some meat, some kind of thieves, they fired a little pig on straw, some familiar Cossack ... in short, I cut off the bacon soaked in water, and the smell of smoked meat in the house is and the salivation is mad :-)

and the smell of smoked food in the house is still and salivation is crazy :-)

uuuu Olya, it means your salko is smoked, not scalded. the skin will
do not say that the skins in your family do not eat - I will come to finish on foot!
it will be delicious. Is the meat layer thick?
Olchik, did you just get lard or something else?