Just fat

It's tasty, but there is one nuance, I just don't like pumpkin, and I tried its taste, good density, beautiful color .. and treated my son and our grandmother. I didn’t notice, but here you laid out this recipe? if you hammer the taste of pumpkin with citrus fruits, then it will just be inimitable, for my taste ..

[Irina]

Irina, the fat was almost eaten, but I forgot to thank (((thanks for such a good recipe! The fat turned out to be awesome, soft, fragrant, and most of all I was struck by its color, it turned out to be just snow-white!

[Irina]

It's tasty, but there is one nuance, I just don't like pumpkin, and I tried its taste, good density, beautiful color .. and treated my son and our grandmother. I didn’t notice, but here you laid out this recipe? if you hammer the taste of pumpkin with citrus fruits, then it will just be inimitable, for my taste ..

Well, it's useful !!!!
Well, I'm sorry, I wanted to please. no, I didn’t expose the recipe. all going. and there are pictures, but so far there is no time. I make marshmallows from all the frosts. more often plum, cherry and pumpkin.
of course it is possible to score with citrus fruits. just eat mine

Added Thursday, April 14, 2016 12:15 PM

Irina, the fat was almost eaten, but I forgot to thank (((thanks for such a good recipe! The fat turned out to be awesome, soft, fragrant, and most of all I was struck by its color, it turned out to be just snow-white!

Yarik, I am very glad! Good health
thanks for taking the time to share!

[Tumanchik]

Tumanchik mine, I can only eat it in millet porridge, and this is how I make pancakes, I only put onion onions to mask its taste, well, there are such features ... I even made false dried apricots not from carrots, but from pumpkin - the same works great! I only disguise

[Tumanchik]

Tumanchik mine, I can only eat it in millet porridge, and this is how I make pancakes, I only put onion onions to mask its taste, well, there are such features ... I even made false dried apricots not from carrots, but from pumpkin - the same works great! I only disguise

yes lana my husband a year ago was sure that he didn't eat pumpkins or celery at all, naive

From my husband, respect and respect to you again, in triple copy. In his words, he never ate such bacon, and he asks again: "Did you write down the recipe?" I have already shown it to him in the bookmarks and read it out loud, and he is worried about it, so that it’s just boo! I give him by subscription little by little, otherwise he will eat everything that is left immediately .. the pleasure must be stretched (trying not to break)
Ira, where do you buy raw bacon, at the market? We have problems with unsalted lard, even on the market, there is salty Ukrainian, Belarusian, South Russian, but there is no decent unsalted raw lard ... I will look

From my husband, respect and respect to you again, in triple copy. In his words, he never ate such bacon, and he asks again: "Did you write down the recipe?" I have already shown it to him in the bookmarks and read it out loud, and he is worried about it, so that it’s just boo! I give him by subscription little by little, otherwise he will eat all that is left immediately .. the pleasure must be stretched (trying not to break)
Ira, where do you buy raw bacon, at the market? We have problems with unsalted lard, even on the market, there is salty Ukrainian, Belarusian, South Russian, but there is no decent unsalted raw lard ... I will look

Lyudochka amused Alyosha and me! We read and laughed! I am very pleased that I liked it!
Lard from a regular store. In the market, prices have become atomic, and far away. Regular cutting of the brisket. I take a barrel so that all the same there are meat streaks.
And then .. all according to the recipe
Cook for health and come visit!
hello to my husband and many thanks for the honey! We chew everything!

Thank you, and again - to your health! I will look for fat ..

And then .. all according to the recipe

I, it seems, will soon learn the recipe by heart because of my husband. At night, my husband will ask how Irochka salo lard? without waking up I will retell and continue to sleep
In general, you struck him in .. the very stomach, ready to marry .. on lard! said so

Thank you, and again - to your health! I’ll look for the lard ..: friends: I’ll probably learn the recipe for it soon because of my husband. At night, my husband will ask how Irochka’s lard is salted? without waking up I will retell and continue to sleep
In general, you struck him in .. the very stomach, ready to marry .. on lard! said so

That's really fun))))) laughed with Alexei all morning! And today another beautiful piece, approved by garlic and seasonings, went to the freezer! Come!

I really want to come in the summer, but how will it turn out ... I need to help my husband's mother with repairs, or rather with preparation for him .. My son has a vacation now only in the fall. Maybe we can take our husband in, friends want to go to Minsk by car for the June Russian holidays. But this is all Wishlist, and she will put everything on the shelves herself.

Iriiish, you have wonderful lard! I'm going to salt what we bought together.
Just tell me, sister, to cover the bacon with a lid when it gets salted or not?

Iriiish, you have wonderful lard! I'm going to salt what we bought together.
Just tell me, sister, to cover the bacon with a lid when it gets salted or not?

Natasha with arrival! How did you get there?
Do not cover anything under any circumstances! You already have it with a large layer, so change the solution in a day or two

I tried different options, well, this recipe is just class.
Thank you

I tried different options, well, this recipe is just class.
Thank you

and thank you for not being too lazy to say. It is very pleasant that the recipe lives on and is in demand.

Ira, thank you very much for the recipe. I thought that the "thing" that I salted all the time - it was salted lard. No! Here it is - real, tasty. The husband is delighted. Ira, and most importantly, that his son eats him with appetite (before that he did not recognize anything). A big THANK YOU from all of our family.

Ira, thank you very much for the recipe. I thought that the "thing" that I salted all the time - it was salted lard. No! Here it is - real, tasty. The husband is delighted. Ira, and most importantly, that his son eats him with appetite (before that he did not recognize anything). A big THANK YOU from all of our family.

Oksanochka, I'm very glad to hear. and doubly that from a countrywoman! Cook with pleasure, eat with gusto and may there always be love in your home.

Irina, twice already salted bacon according to this recipe. It turned out very tasty. Checked out the granddaughter (3 years old), comes and asks: "Give me a lard-tag. Give two", that is, two pieces.
Thanks for the recipe and delicious description. According to your recipes, you immediately want to run and cook. Health and good luck in all matters!

[Farida]

Farida, my dear, good!
How great and pleasant it is!
And where is that Tararstan, and where is that Minsk!
And how I read it and as if I ran the path, so quickly! Heart to Heart! From soul to soul! From table to table!
Little baby hello and best wishes! May she be healthy and happy!
Good health to you all, my dear and dear formuchans! May there always be peace in your home, and bread on your table! Well, of course lard!

[Tumanchik]

Tumanchik, thank you for your kind words.

"Give me a lard-tag. Give me two."

well, what a charm, I'm glad))

I got caught on the Internet and got hooked. I wanted to share. I do not know what topic to post.
"Elena Morozova, a doctor (now the owner of the Balkan Club), told her daughter's medical history. Elena's pregnancy was deeply stressed. The stress was associated with the work to combat the anthrax epidemic in Yekaterinburg. Elena's daughter Katya suffered from bronchospasm from birth, which could not be stopped ...It was decided to improve the health of the girl in Ukraine, where their distant relatives lived. Before the guests had time to enter the hospitable hut, Katya rushed to the frying pan with bacon. She immediately sent one piece of bacon into her mouth, and the other two tightly squeezed in her fists. Katya spent the whole summer with a piece of bacon in her fist. “Uncle Ivan, the old head of the family, with the genetic memory of hunger, hid a stash in his room - a block of excellent salted bacon the size of a brick, wrapped in a rag. There was always a vodka bottle next to his bed. Resting several times a day from the labors of the righteous, Uncle Ivan refreshed himself with vodka under the saltso. Once at noon there was a wild cry from his room - Uncle Vanya did not find his snack! The offended old man, knocking with a stick and swearing in a melodious gentle move, got to the room where my Katya slept during the day, and I found him crying over a child who was sleeping in an embrace with a brick of bacon in a rag. The duty plastic of pink bacon was, as always, squeezed in a fist ... Ukraine and bacon - this is a recipe for northern blue asthmatics! " - says Dr. Morozova. Now Katya is an athlete pilot with excellent health.
Little girl Katya did not know that lard is very rich in vitamin D. However, the child felt what food she needed to cure bronchial asthma. "
My granddaughter apparently also lacks this vitamin.

Cool story! It is a pity that, I, a Ukrainian (!) Do not like bacon!

[Ludmila]

Ludmila, then the body does not require it!

and I dropped in to Irishka thanks to bring: salted again, very tasty!

And I...!. and I...! Me too with bacon !!!!

I made half with the spices described in the recipe, and added paprika to the other half. Looks so beautiful, right ?!
The fat was not very thick, but it was salted for 4 days. I took it out, rolled it in seasonings, laid it out ... I stand, I admire!
Then the husband wandered into the kitchen and took two pieces to "taste" ....
In short, I was instructed to cook lard "just this way and nothing else!" And in general, "my grandmother always salted the lard just like that!"
Many thanks from our family for this recipe !!!

[Svetlana]

My granddaughter apparently also lacks this vitamin.

Duc fat it is a vitamin, and warming, and consolation, and a great gift too!

It is a pity that, I, a Ukrainian (!) Do not like bacon!

Lyuda, you are the wrong little Ukrainian! Or haven't tried the right bacon

salted again, och delicious!

Thank you Tanyusha! For using the recipe and for not forgetting to stop by!
Svetlana, very insanely nice nice !!!! Good health! From our Belarusian soul!

Irisha, delicious lard !!! Nyama !!!
And about the vitamin, warming and consolation must be remembered. Excellent said !!!

I forgot to write about the skin! It turned out so soft, just lovely! Before that, I salted it with salt in a dry way, so for some reason, when a little fat lays down, the skin becomes tough, you can't bite it! And here...! It's just a miracle!
And also my know-how - I salted not in one large piece, but cut into many small ones. In this case, a lot of spice-soaked edges! (well, these are like crusts on bread - we almost always fought for them)

[Farida]

Thank you Tanyusha! For using the recipe and for not forgetting to stop by!

Ha! that piece melted practically ... the second swims for the third day, by the way, och well in a two-liter jar, it takes less space in the refrigerator, otherwise you can't take it out on the balcony, it's frosty, I remember, I didn't cover it with a lid.
I'm like a granddaughter now Farida, I call him nothing but "salko-salochko"
so, Irish, must be healthy: there are so many admirers of the recipe!
thanks again!

Irisha, delicious lard !!! Nyama !!!

And about the vitamin, warming and consolation must be remembered.

I forgot to write about the skin! It turned out so soft, just lovely! Before that, I salted it with salt in a dry way, so for some reason, when a little fat lays down, the skin becomes tough, you can't bite it! And here...! It's just a miracle!

there is such a moment.but for some reason not always. I can't even explain what it depends on. but if there are no meat layers in the lard and let it salt for at least a week, or even 8 days, then any skin softens!

And also my know-how - I salted not in one large piece, but cut into many small ones. In this case, a lot of spice-soaked edges! (well, these are like crusts on bread - we almost always fought for them)

exactly! clever girl! and golden hands!

Ha! that piece melted practically ... the second swims for the third day, by the way, och successfully in a two-liter jar, it takes less space in the refrigerator, otherwise you can't take it out on the balcony, it's frosty, I remember, I didn't cover it with a lid.

Tanyusha, of course I went overboard in the recipe. Well, you never know ... but I myself keep a pan of bacon on the refrigerator in the kitchen. there is not lower than + 26. so do not bother once you understand the essence of the recipe, then there will be no punctures. the main thing is not to oversalt the meat layers.

I now, as the granddaughter of Farida, call him nothing but "salko-salochko"
so, Irish, must be healthy: there are so many admirers of the recipe!
thanks again!

and thank you very much!

and I pulled a bucket of brine onto the balcony
and at night rraz and -36 .....
everything is completely frozen for some reason
last winter kept on the balcony all the time, did not freeze

Minus 36 is serious
And today I bought fat on the market a kilogram, plump, now I will start sailing))
Irochka, thanks for the recipe, I'll be back with a report)

and I pulled a bucket of brine onto the balcony
and at night rraz and -36 .....
everything is completely frozen for some reason
last winter kept on the balcony all the time, did not freeze

well, sometimes ... bring it to the apartment. so that it thaws slowly and let it stand at home. I think nothing will happen to him

Added Sunday, Nov 20, 2016 5:41 PM

Irochka, thanks for the recipe, I'll be back with a report)

Dear Julia is always happy. I'm waiting for you with a report!

Irish, your box is full.
I cannot answer.

[Tumanchik]

Tumanchik, Irishkin, welcome back to their native land. But yesterday I bought 5 kg of HOME from my friends. I made half according to your recipe, and my husband made the other half in his own way. And the cocoa skin is homemade, and it melts in your mouth ... mmm. You can swallow your tongue.

[Tumanchik]

Irish, your box is full.
I cannot answer.

Done

Added Sunday 20 Nov 2016 07:26 PM

Tumanchik, Irishkin, welcome back to their native land. But yesterday I bought 5 kg of HOME from my friends. I made half according to your recipe, and my husband made the other half in his own way. And the cocoa skin is homemade, and it melts in your mouth ... mmm. You can swallow your tongue.

Hi dear! Understand you. I also got a piece of fat fat! No meat layer! Adore!

The kusmanchik has been swimming since Sunday evening, periodically turned it over on different sides, tomorrow I will grease it with spices and put it in the refrigerator)

The kusmanchik has been swimming since Sunday evening, periodically turned it over on different sides, tomorrow I will grease it with spices and put it in the refrigerator)

Yulechka !!! good kusmanchik! it will turn out gorgeous!
waiting for the final photo

And mine has been in the freezer for a long time! Thank you again, Irishka, for such a wonderful recipe!

And mine has been in the freezer for a long time! Thank you again, Irishka, for such a wonderful recipe!

Natasha, your golden hands are doing this! And on paper (on the site) what you want to write!
So you girls are just great hostesses!

Irish, I've never salted bacon, I don't know how to choose it. But I got your recipe, I tried it and I really liked the result. So now I salt it.

Yes, I have never salted bacon, I don't know how to choose it.

and you know, since the time of this recipe, the quality of lard has fundamentally changed - you don't have to choose especially. but this recipe produces both lard and brisket

damn it again, I forgot about lard
only my son remembers when my mother threw the bacon in salting, because she is waiting for him

gave him the salted, he will manage the spices himself)))
Irishkin thank you again))))

and I'm lucky for lard))) always homemade from friends))) yummyaaaaa

I don't know how to choose it.

The saleswoman chose me and told me how to determine the fat suitable for the ambassador: you need to scratch it with a fingernail, if a soft saline is scraped off, then it will go, if nothing is raked behind the nail, the nail remains clean, then no.
p. p .: ch-t in my fridge was too salty this time, it doesn't matter I won't leave him delicious!

I also got a piece of fat fat! No meat layer! Adore!

Here I got an interesting piece. not lard, but how fat all the same. although you start cutting bacon, it crumbles. I see this for the first time. its frozen is not real. but from the refrigerator - it goes great. like chilled.
how is this pig done now, how is it growing? i don't know

[Irishkina]

Irishkina, here, please, the finished product from the freezer, it turned out very tasty !!!
Cut a large piece in half and sprinkle two pieces with spices.
Thank you again for the recipe

[Irishkina]

Irishkina, here, please, the finished product from the freezer, it turned out very tasty !!!
Cut a large piece in half and sprinkle two pieces with spices.
Thank you again for the recipe

good health dear!
Thank you for the report!

Irish, hello! My mother-in-law gave me market lard! I would rather soak it with salt according to your recipe! And she left for five days! Today she gasped, remembered, got it! And it is so wonderful, it was salted in moderation, the view is luxurious, all the excess remained in the brine! The recipe is wonderful! : girl_love: So I’ll still say thank you! And in general I propagandize this recipe everywhere!
I’ll add a little more spices for ripening to NG!

Olya is very very glad that she likes it!
Use it to your health!

for maturation to NG

that's our way!

[Rada-dms]

Rada-dms, what a beauty !!!!