Just fat

Irish, I read, I can not find the answer. Maybe you missed it? I have a piece of bacon surfaced, not only the skin, but also five to seven millimeters of the bacon itself protrude above the brine. What to do then? Can we put a small plate so as not to press down, but only to sink it?

Irish, I read, I can not find the answer. Maybe you missed it? I have a piece of bacon surfaced, not only the skin, but also five to seven millimeters of the bacon itself protrude above the brine. What to do then? Can we put a small plate so as not to press down, but only to sink it?

Natasha is okay. Maybe he got bored?
Flip sometimes (once a day is enough). No cargo needed.

Clear. And tell me, is it obligatory for the cold? Otherwise, there is no place for me in the refrigerator, it's frosty on the balcony ...

Clear. And tell me, is it obligatory for the cold? And then I have no place in the refrigerator, it's frosty on the balcony ...

Yes honey! And the frost is not terrible for him - the salt does not freeze. Bet, don't be afraid.
And how much do you already have? Piece thickness?

That I have there that bacon .... 2-2.5 cm thick. Salted at ten in the morning.

That I have there that bacon .... 2-2.5 cm thick. Salted at ten in the morning.

push to the balcony.

... Now I got it to dry. Then I'll boil it in a double boiler. I don’t need to pickle it? Just add a little spices and garlic before heating?

read the recipe

You need to cook according to the recipe if you want to get the result. The fat will not become soft in a day! It is not enough! For a day it is possible only for twisting or cutting.

[Bridge]

Bridge, Natasha, put bacon in the brine and leave it alone for at least 3 days, then change the brine, and for another 3 days, and so 10 days
after 10 days of swimming, any fat will soften
I salted so much, always unknown to me lard
now it swims with me for a long time, because there is simply no time
here again my son came, reminded me that I had bacon on the balcony in a basin)))) took the salty, went to process spices on my own, to my taste)))

Irishkaaaa))))) Look at what a beauty)))) preparing in the freezer)))
and the smell is worth it !!! mind-blowing


my son took the same kusmans, and the same ready-made mother took home))))
and that's left for me))))

We also tried this wonderful lard today! The pieces, however, are thin, cm 2. Well, we do not have good lard on sale And even this thin, it is soft and fragrant Thank you, Irochka, for sharing recipes with us

leave alone for at least 3 days, then change the brine, and for another 3 days, and so 10 days

Tanyusha never understood these dances and no one clearly explained their meaning. But who likes it .... BUT! this is not my recipe!

Irishkaaaa))))) Look at what a beauty)))) preparing in the freezer)))
and the smell is worth it !!! mind-blowing

now it swims with me for a long time, because there is simply no time
here again my son came, reminded me that I had bacon on the balcony in a basin))))

this is mine!
Throw it down and forget ... Preferably for a week! It becomes both softer and tastier!
And in general: salt lard - forget in brine! But to make it tasty - you need to choose the right spices!

Thank you, Ira, for sharing recipes with us

And thank you very much Olga! That I used the recipe and told about the result!

Tanyusha never understood these dances and no one clearly explained their meaning. But who likes .... BUT! this is not my recipe!

I say, I did it before)))) but right now, I'm not worried anymore
but suddenly Natasha would like to dance a dance with tambourines

And in general: salt lard - forget in brine! But to make it tasty - you need to choose the right spices!

you say the truth baby

you say the truth baby

well, I'm this ..... I'll be older ... so shaaaa, I have the right to call you a baby

by the way, I could not stand it, at night at 2 o'clock I went to try bacon, my husband also woke up
got it, cut the fry, stand in the kitchen, eat ...
delicious aaaaaa bliiiin
lard is soft like butter, aroma, pepper !!!!
devoured ate, neighing laughed and went to sleep
here it is happiness

ate ate ate, neighing laughed and went to sleep
here it is happiness

hello to you and happiness! love and understanding and well-being

to buy more lard!

Ira, can I walk here too)
for the ham in the skin I bought a sub-lard on the skin - with the expectation that I will carefully cut the bacon with meat and I will have a roll separately and the skin for the ham separately - horseradish to me, and not a roll ((((it was not possible to carefully cut off - only in pieces.
then I cut off the meat separately and now I have half a kilo of trimmed bacon from the belly ...
how long should he swim in brine to make a twisted version?
and yet - I don't have a meat grinder (- is it worth trying with a blender?
Thank you!

Fog !!! I adore you!!!! Though where tknis- recipes- super-duper .. None of the recipe- has disappeared))). I cook with pleasure .. As I see - Tumanchik - I run at a trot)))

Ira, can I walk here too)

it didn't work out neatly - only in pieces.

nothing wrong. You can handle it in pieces too, but it will be more difficult to spread it, given that you are without a ham maker. take a plastic bottle. nothing stands out there. but you can do it faster and more beautifully. someone did it in a bottle, I'll look later

now half a kilo of lard trimming from the belly ...

This is fat without a meat layer, so at least a day, and a maximum as you want. you will take it when your hands reach. put it in the cold only. and if it is a day, then on the table.

I don't have a meat grinder (- is it worth trying with a blender?

honestly NO! there will be pate. may not like it. I have such a jar - it was too lazy to collect a meat grinder and wash it later. but the effect: as someone already ate it. it is better not to grind at all. make as usual bacon. only salt for longer than a day. it will soften more. everything will be fine - the girls cooked the belly. praised.

Thank you!

you are my worker. RESPECT!

Fog !!! I adore you!!!! Though where tknis- recipes- super-duper .. None of the recipe- has disappeared))). I cook with pleasure .. As I see - Tumanchik - I run at a trot)))

Matroskin, well, I completely confused
I am always very glad to see you. Thank you friend

But I broke off with lard. On Friday, I bought two packs of lard in the supermarket at some ridiculous price. But while I got to the house, I realized that everything, the strength had run out, I would have to get to the bed. I gave the bacon to my mother. She, of course, salted. Yesterday I go to her, she happily takes the "product" out of the refrigerator and I literally suffocate. Lard is thickly smeared with ... curry! How I fled from there ... I can't stand it even in microscopic doses, but here it is so generous. Combed and cried to my heart's content.
So I once again confirmed the rule that is invariably valid for me - if you want to do well, do it yourself.
But I will definitely do it. Itself!

Lard is thickly smeared with ... curry!

Lily, what can I say .. Mom is great, keeps up with the times. It's okay, not the last fat in your life!

Fog !!! I adore you!!!! Though where tknis- recipes- super-duper .. None of the recipe- has disappeared))). I cook with pleasure .. As I see - Tumanchik - I run at a trot)))

she is, yes))))

she is, yes))))

oh well, I was shy

nothing wrong. You can handle it in pieces too, but it will be more difficult to spread it, given that you are without a ham maker. take a plastic bottle. nothing stands out there. but you can do it faster and more beautifully. someone did it in a bottle, I'll look later

I’ll answer you, okay?)
I have a ham from another meat) I bought separately

I still will make a roll from meat with fat from the belly

so you say to beat with a blender - what will be (((maybe then you just chop it very finely?

maybe then just chop it very finely?

yes it is better. if you can't use a meat grinder, then it's better to cut it. YES!!!! when in HP you will beat the minced meat for ham, then beat it in parts. Divided into 2. One in the refrigerator, and the second you beat. then change. and at the end all together. better knead.

[Irina]

Irina, so I salted lard. Now I just took it out of the brine for drying. I could not resist and cut off a piece. I'm shocked: o It's so delicious ... but what will it taste like when I coat it with spices ??? In general, Irishka, the recipe is wonderful (y) Thank you: rose: Photo later, with spices
The next day ... Here's a photo. Well, and the taste ... Now I will salt lard only according to this recipe. Irishka, my husband also sends you thanks for this recipe: rose: But at first he was so skeptical about lard in brine: lol: And now he admitted that this is the best recipe according to which we salted

[Irina]

IrinaThank you so much for the recipe. This is my first experience of salting and so successful !!!! Lard and skin are soft, moderately salted. The song in general!

Irina, if the bacon is too salty, can you fix it?

[Irina]

Irina, too much salt? I have never had this
is it already in the freezer? maybe this is the first impression?
I would just put it in cold water then and in the cold, for an hour, then try

[Tatyana]

Tatyana, the fat was thin, cm 4. It lay for a week, I wanted a soft crust ... It became salty

Has become salty

Here's how ...

So believe after that that lard will not take in excess salt ...

[Irina]

Irina, 4 cm is not so thin, by today's standards, I salted 2 cm, swam for 10 days in brine))))
well, try it in cold water, it will probably give away excess salt then
on the contrary, this time it seemed to me unsalted, so I added a little more salt in the spice and good ooo
but I have such a good, thick fat

We can't find thick bacon with fire during the day! The skinny pigs have gone. I was afraid to soak, dried it, smeared it with spices, we will eat with tears in our eyes.

[Irina]

Irina, you will cook potatoes, not salt
Today I cooked breakfast for my own, cherries on lard with pieces of yesterday's potatoes
yummy

[Tatyana]

Tatyana, yes, do not throw it away!

[Natalishka]

Natalishka, this is kusmanchik! This is delicious! Natulya give you a strong 5 !!!! And I will add pluses! Thank you dear for showing me. I am very glad that I liked it!

[Irina]

IrinaThank you so much for the recipe. This is my first experience of salting and so successful !!!! Lard and skin are soft, moderately salted. The song in general!

Zhenya, and what a thank you! Do you know which one? HUGE !!!!!! So great! I will be glad to please and I will be glad if you become a permanent saloon maker with us!

and if the lard is too salty, you can fix it

the fat was thin, cm 4. It lay there for a week, I wanted a soft crust ... It became salty

Irisha, I don’t believe that it’s too salty. Lard cannot be oversalted. Only the meat layer can oversalt. And then, in a week will not have time. Put it in the freezer? Or pulled it out of the brine and tried it? There were such cases. The girls wrote. What we got out of the brine and let's lick and taste. And what should it be when they got it from a saturated solution? And then who will act on the prescription?
GIRLS! Use the recipe. Not just sculpted! They took out, dried and pickled. Then into the freezer! MANDATORY!

I would just put it in cold water then

horror! why then salt?

That's how

I did not understand ... who is this who got out of the bushes here?
you even when you chewed your own, but in the subject and did not appear! but promised by the way.
FAT WITH A WET AMBASSADOR WILL NOT SALT! you can shoot me!

Irina, is it too salty? I have never had this
is it already in the freezer? maybe this is the first impression?

My good Tanya!

I was found

Thank you for answering and supporting the topic!

[Merri]

well finally taaaa !!!!!!!!!!!
I didn't know how Merri save)))))

[Merri]

well finally taaaa !!!!!!!!!!!
I didn't know how Merri save)))))

she needs to send fat with reindeer! to raise the mood!
Merri! we are with you!!!!

And we have already eaten everything. We must look for where to buy lard to salt again. The son ordered to add more spices next time. He's been a fat-eater since childhood. At the age of five, when he saw fat, he said "saaaalo" with the same intonation as Rocky used to say "syyyr" in a cartoon. We jokingly offered him to change ice cream for lard and he changed without hesitation

When he was about five years old, at the sight of fat, he said "saaaalo" with the same intonation as Rocky used to say "syyyr" in the cartoon.

I would have the youngest at least a bit of such abilities. I've been trying for five years to find what he loves.

And we have already eaten everything. We must look for where to buy lard to salt again. The son ordered to add even more spices next time

Olga is great! Glad you liked!

[Irina]

Irina, I thank you for the recipe! We really enjoyed!
lard floated for 5 days on the balcony, thin pieces, about 4 cm, then aired the day in the refrigerator, from sprinkling - only black pepper, so that the taste of bacon was not hammered, but emphasized, one of the three pieces - in a hotel, the second - in the freezer , and the third - at the expense. hence the question: how many days can it be stored like this in the refrigerator in an enamel tray with a lid?

it was just that there was already an unsuccessful experience, when lard, salted with brine, could not withstand even two weeks of storage in foil: it got moldy, which surprised me very much and discouraged me from messing with the brine.

I report: 2 weeks sprinkled only with black pepper in an enamel tray in the zero zone - no questions asked.
the one that I took out in the freezer a month later and, surprisingly, it was cut in half with almost no effort. that is, in principle, if there is time for thawing, you can cut directly from the freezer, which is nice. dry salted fat from the freezer is cut much worse.

Tatyana, the fat was thin, cm 4. It lay for a week, I wanted a soft crust ... It became salty

Here I also have a piece that passed the freezing stage, it was salty, to which everyone was surprised: you can't oversalt the bacon.
now it's clear why the second piece is tastier !:

Irisha, I don’t believe that it’s too salty. Lard cannot be oversalted. Only the meat layer can oversalt. And then, in a week will not have time. Put it in the freezer? Or pulled it out of the brine and tried it? There were such cases. The girls wrote. What we got out of the brine and let's lick and taste. And what should it be when they got it from a saturated solution? And then who will act on the prescription?
GIRLS! Use the recipe. Not just sculpted! They took out, dried and pickled. Then into the freezer! MANDATORY!

so Irin, thanks again for the recipe!

Here I also have a piece that passed the freezing stage, it was salty, to which everyone was surprised: you can't oversalt the bacon.
now it's clear why the second piece is tastier !:

Tatyan, thank you very much for telling me!
I cannot explain these processes, but I can say for sure that in order to get a truly tasty product, you have to go through all the stages. Which you did separately. There is something to compare!

so Irin, thanks again for the recipe!

Always glad!

when you chewed yours

I, for a minute, have already read 20 years as a vegetarian ...

So I didn't chew that lard, I can't ...

But my ate, yeah, literally the day before yesterday the last little piece was finished off ...

Tasty was not the right word for them !!!

Thank you, my dear little man for the recipe !!!

The recipe for repeats is unambiguous !!!

already read 20 years as a vegetarian

here I am without meat, sausages and other things, I can live in peace
I hardly eat milk, I just love cheese very much
chicken wing sometimes hunting
but without lard I can’t at all .... I need a piece in the freezer to lie, so calmer)))))))))
don't be a vegetarian for me .....

[our]

So I didn't chew that lard, I can't ...

But my ate, yeah, literally the day before yesterday the last little piece was finished off

Semyon Semyonich
exactly, you said .. sorry
So yours have been chewed, and you have to take the rap
Well, nothing can be done since you our, you and cards in hand to write comments. But it's better about what they ate, and not about what may or may not be ... since I haven't tried it.
shorter
I'm thee and a vegetarian BJ!

but without bacon I can’t at all .... I need a piece in the freezer to lie, so calmer)))))))))
I shouldn't be a vegetarian .....

what happiness! in the topic of vegetarians, we definitely would not have met