Ambassador is one of effective methods preparation for future use of meat products. Usually pork is taken for salting. You can also salt lamb, beef and horse meat, you just have to choose the fattest, juicy pieces.

Do not try to salt all the meat in one container. Ham and loin are always salted separately, they need different amounts of salt. If the neck part is thick, salt it with the hams, the thin one - only with the loin. Also, never salt different meats together.

The meat ambassador does not kill the microorganisms contained in it, but only dehydrates them and stops their development. Therefore, before you salt the meat, be sure to make sure that the slaughtered animal is healthy.

For salting, you can take cooled meat within 1-2 days after slaughter. It is impossible to salt the product that has been frozen. In order for the meat to be evenly salted, it is necessary to cut it into equal pieces.

The optimum temperature in the room where the meat is salted is not higher than 2-3 degrees. If it is warmer, the meat may go bad. Lower, even negative temperatures are allowed, but the salting period in this case will need to be significantly increased. Meat that freezes is salted much more slowly. The larger the pieces, the harder the optimum temperature must be maintained. Large hams at temperatures below 0 degrees will be salted very unevenly and will be of poor quality.

Ambassador of meat in brine

There are several recipes for making brine.

Ingredients for simple pickle (per 100 kg of meat):

• water - 18 liters
• salt - 8 kg
• sugar - 800 g
• food saltpeter - 64 g

Ingredients for complex brine (per 100 kg of meat):

• water - 20 liters
• salt - 3 kg
• sugar - 200 g
• spices - bay leaves, caraway seeds, allspice, coriander, anise, garlic, cardamom or other spices - to taste
• food saltpeter - 30 g

Cooking method:

1. Dissolve the indicated products in 18 liters of boiling water. It is necessary to achieve complete dissolution of saltpeter, otherwise the meat will turn out to be spongy.
2. After cooking, filter the brine and cool to a temperature of 2-3 ° C.
3. Place prepared cuts of meat in wooden tubs or plastic containers and fill with brine. You need to stack as tightly as possible. Pour in the brine gradually as you fill the container with meat. Sprinkle each layer thoroughly so that no piece is left untouched by the brine.
4. Cover the top of the tub or container with a wooden circle (so that the meat does not float to the surface) and set the load. Place a lid on top or tie with a thick cloth to keep flies out of the meat.
5. The meat must be shifted every 10 days. Lower the upper pieces down, and lift the lower ones up.
6. Monitor the salinity of the brine with a hydrometer. The salt is absorbed by the meat and the concentration of the brine decreases over time. If the density of the brine is less than 12%, the meat can turn rotten. Add salt if necessary to increase the density of the brine. All other brine ingredients do not need to be added.
7. Salting, depending on the size of the pieces, lasts 6-8 weeks.

The salinity of the brine determines the taste and aroma of the meat, but also its shelf life. There are three levels of brine salinity: slightly salted (14-16% salt), normal (18%) and salty (20% and above). Salty meats are better preserved, but drier and less tender.

Saltpeter is needed not so much for preservation as for preserving the color of the finished meat. Corned beef cooked without saltpeter takes on an unattractive gray tint.

The brine can be used several times, it only needs to be boiled and filtered. The meat gives extractives to the brine, so corned beef turns out to be even more aromatic in the re-brine.

Dry salted meat

This method is simpler, but the requirements for the pickling mixture are much higher here.

Ingredients for the pickling mixture (per 100 kg of meat):

• coarse salt - 5 kg
• sugar - 2 kg
• food saltpeter - 160 g
• spices - to taste, most often black and red ground pepper, coriander seeds, caraway seeds are used

Sometimes a mixture of salt and ground pepper is used for dry salting, without sugar and saltpeter. The amount of pepper is selected depending on the desired pungency of the product.

Cooking method:

1. Prepare the pickling mixture. Mix the sugar, salt and saltpeter evenly.
2. Salt is best taken from the 2nd grind. You cannot take fine salt, it forms a salt crust, and the product does not salt out. Salt iodized or with any other additives is also not suitable. You should only use salt that is absolutely pure, free of impurities and contaminants.
3. Saltpeter must also be chemically pure, preferably in a crystalline form. It is categorically impossible to use technical (garden) nitrate!
4. Rub the prepared pieces of meat thoroughly with the salting mixture.
5. If using spices, rub the meat over the top of the salting mixture.
6. Place a wooden wire rack on the bottom of the salting dish. Lay the meat on it in layers, sprinkling each new row with a salting mixture. The quality of the finished product will depend on how tightly you put the pieces of meat on the salting.
7. Cover the top row with a clean cloth and put oppression.
8. Pieces of meat must be shifted every 3-5 days. The salting process, depending on the size of the pieces, lasts 2-5 weeks.

Dry cooked meats last longer than brine-preserved meats.
The salted meat is hung on hooks in a cool place. If you have a smokehouse, salted meat can be smoked. Too salty meat is soaked in water before use.

No title

PREPARING SOLONINA

PREPARATION OF SALT PORK LAT

MELTING OIL

PREPARING SOLONINA

For the preparation of meat for future use, corned beef is made from it. As you know, salting meat is the simplest and most affordable way to protect it from spoilage. But this method of canning has a number of significant disadvantages, since in the process of salting, salt, penetrating into the tissues, extracts water from them, and together with water and extractives. Due to the loss of water, the meat becomes drier and harder, and, therefore, less digestible. The loss of extractive substances reduces the taste and aroma of meat. During salting, the protein substances of the meat also change, which also adversely affects its taste and nutritional qualities.

To protect against spoilage and to suppress the vital activity of microorganisms, a large concentration of salt is required. Such meat cannot be heat treated without steeping, and steeping entails additional loss of valuable nutrients.

However, not all meat loses its quality when salted. It is known that fatty pork meat not only does not lose its taste from salting, but, ripening in the salting process, acquires new and very valuable taste advantages. Beef brisket can also be salted.

Meat is best salted at a temperature of 2-4 ° C and a saline concentration of 19-25 percent. Therefore, at home, preserve meat by salting better in winter... Before salting, the salt should be heated in a hot oven, and if it is used as a solution, it should be boiled for 10 minutes.

In order to prevent the meat from turning gray due to the destruction of blood during salting, saltpeter (sodium nitrate) is added to the salt, no more than 6 g per 1 kg of meat. 10 g of sugar per 1 liter of solution will soften the taste of the harvested meat and protect it from rapid decomposition, while maintaining the red color of the meat and preventing it from hardening.

Good-quality corned beef has a clean, mold and mucus-free surface of pieces of meat. In slightly salted corned beef (6 percent salt), the cut color of the meat is even pinkish or light red. With strong salting (12 percent salt), the meat acquires a darker color, the color of this corned beef is dark red, the consistency is dense, the smell is non-acidic and non-rotten. The brine in which the corned beef is stored is red, transparent, without foam.

Poor-quality corned beef is covered with mold, has a gray or brown color, loose, flabby consistency, an unpleasant sour smell. Such corned beef is unsuitable for food.

Before eating, corned beef is soaked in water, which is changed several times. To do this, corned beef is thoroughly washed, cleaned, cut into pieces weighing 1-1.5 kg and filled with water at the rate of 2 liters per 1 kg. Water is changed 5 times - after 1, 2, 3, 6, 12 hours, counting from the beginning of soaking. The water temperature should be no higher than 12 ° C. To maintain the required temperature, food ice is added to the water.

There are three types of salting: dry, wet and mixed.

REGULAR (MIXED) AMBASSADOR

Pieces of meat (not earlier than 1-2 days after slaughter), freed from bones, are carefully rubbed with salt mixed with saltpeter ( 10 g of nitrate per 1 kg of salt); cuts are made in thick pieces of meat with a knife, filling them with salt.

Pieces of meat rubbed with salt are placed tightly in rows with the hypodermic side down in a prepared, clean, water-tight tub, a barrel (preferably oak), the bottom of which is sprinkled with salt. Each row of meat is also sprinkled with salt.

For 10 kg of meat, 1 kg of salt is consumed. After filling the tub with meat to the top, sprinkle with salt on top.

A barrel with salted meat should be kept in a cold place - basement, cellar, etc., best of all at temperatures up to +3, +5 ° С.

To make the corned beef more tender and tasty, when laying the meat, add between the rows 0.5 teaspoon ground pepper, 5-6 pieces of bay leaves and juniper berries.

After three days, the meat is poured with cold (no more than 5 ° C) brine ( per bucket boiled water- 10 l - take 2 kg of salt) so that it is all covered with liquid. The tub is closed with a wooden circle and oppression is put on top.

The meat is considered sufficiently salted after 3-4 weeks.

WET AMBASSADOR

Pieces of meat intended for salting are placed in a wooden bowl and poured with brine prepared from the calculation 2 kg of salt, 30 g of nitrate, 100 g of sugar per 10 liters of water. Black and allspice peas and bay leaves are added to the solution. The brine should cover the meat well. For 2 kg of meat, 1 kg of brine is required.

The meat is kept in brine for 3 weeks, and during this time the pieces are shifted several times.

DRY AMBASSADOR

Prepare a mixture based on 70 g salt, 1 g nitrate, 1 g sugar per 1 kg of meat and rub it into the pieces to be salted. An incision is made at the junction of the meat with the bones and it is filled with a mixture.

Salted meat is placed in a wooden dish, sprinkled with the remaining mixture. Between the rows of meat, you can put black peppercorns, bay leaves, garlic cloves. A board and a small load are placed on top.

In order for the meat to be salted evenly, it is shifted every 3-4 days and rubbed with a salted mixture. Then it is kept for 3 weeks.

Salt removes some of the water contained in the meat and forms a brine.

PREPARATION OF SALT PORK LAT (SPIG)

The lard removed from the pork carcass (without the skin) is well cooled in a cool place before salting. A clean, odor-free box is selected, the inside is lined with thick paper (best of all, a type of parchment), leaving part of it hanging from the edges of the box, so that after laying the bacon, you can cover the stacked pieces of bacon with this paper from above.

The box is placed on logs or other supports. A small layer of salt is poured onto the bottom of the box (on top of the paper). Pieces of bacon are rubbed with salt on all sides and put in rows in a box, sprinkling each row with salt. The gaps that form between pieces of bacon and between paper and pieces of bacon are tightly filled with salt.

Having covered the last row with salt, the bacon is covered with paper and kept in a cold place for about two weeks, after which the fat is considered ready.

For 15 kg of fat, take 1 kg of salt.

LARD

Recipes and still lifes

Lard… Cool, tender, fragrant, homemade, with pepper it melts in your mouth.

What they say about lard: they argue about the dangers and benefits, they compose jokes, but despite all this, they are looking for good recipes salting lard. Salting lard - has long been considered a necessary and important business.

The phenomenon of lard has long been of interest to scientists. It would seem that lard is almost 100% fat, a huge amount of cholesterol. But there is no harm to blood vessels from it with moderate consumption, but there are a lot of benefits. The secret of the fat was found in arachidonic acid. This acid is involved in the body's cholesterol metabolism, hormonal and cellular activity. And this acid is contained only in fat. Therefore, cholesterol in fat is "correct" and is not deposited on the walls of blood vessels.

In assessing the benefits of lard, it makes sense to rely on the classic works of Academician Valentin Ivanovich Pokrovsky, who experimentally proved the enormous benefits and indispensability of lard in nutrition, which by nature itself is ideally balanced in terms of the content of various fatty acids and containing many essential fat-soluble vitamins.

Pork lard is especially useful for the health of the respiratory system, therefore it must be in the diet of vehicle drivers, smokers suffering from broncho-pulmonary diseases and pulmonary tuberculosis (for pulmonary tuberculosis, lard is the best medicine). Of course, lard is necessary in the diet for prolonged exposure to the cold.

People who regularly consume a sufficient amount of lard never suffer from broncho-pulmonary diseases and are in good health.

It has long been known among the people that lard is the best medicine in the world.

Consumption of 25 g of fat per day improves cholesterol metabolism, stimulates the production of hormones and improves the functioning of the heart muscle.

V folk medicine there is such a method: if something hurts you, attach a slice of fat to this place, and the next day the pain will go away.

In ancient times, lard was an indispensable component of the diet of Roman legionnaires. And now Italians are unsurpassed experts in the preparation of delicious lard in a variety of forms.

There are many recipes for making lard.

In the most general way, they can be subdivided as follows: wet method (in brine), dry (with spices) and hot (bacon is pre-cooked).

Whichever recipe you choose, the result will always be amazing!

How to choose

The question of choosing fat is not the easiest one. Good salting lard you will succeed only if you choose the right lard.

Good, non-stringy lard is very easy to pick.

Firstly, such lard looks quite homogeneous, a solid white-pink-white mass, with a thin pork skin.

Secondly, good bacon is easy, a sharp knife enters almost effortlessly. If the knife comes in jerks, this means that there are many veins in the bacon and you will not be able to salt the bacon.

Important

If you find at home that bacon smells like urine, this is boar meat. The way to deal with this is simple. Soak the bacon in water and garlic juice.

Storage periods

Boiled bacon stored in the freezer for up to 3-4 months. Lard cooked in a marinade can be stored for up to a year. Lard, salted "dry" - about a month, then the taste becomes not the same, although it can be eaten and used in the preparation of various dishes. Of course, these terms are conditional. The main assistant in determining freshness is the nose.

If it is fundamentally important for you to prepare lard with a maximum shelf life, you can use pasteurization followed by rolling into a jar. A little vinegar and sugar are sometimes added to the brine, but this method of preparing bacon is not for everybody.

"AROMA FAT" (dry method)

2 kg of fresh bacon, garlic, ground black pepper, caraway seeds, coriander, bay leaf, salt - to taste.

Put the washed and dried lard in an enamel pan, sprinkle with salt on all sides, close the lid and put in the refrigerator for 5 days.

Then shake off excess salt from the bacon, grate with chopped crushed garlic, sprinkle with caraway seeds, black pepper, spices.

You can immediately serve it to the table or wrap it in a cotton napkin, put it in a plastic bag and put it back in the refrigerator for 1 day, so that the bacon gains aroma.

Serve with ready-made horseradish sauce, mustard and brown bread slices.

FILLING LAT "DRY" WAY

Coarse rock salt, ground red or black pepper, allspice, bay leaf, dried fragrant herbs- marjoram, cumin, cardamom, etc.; garlic.

Salting lard is done using a dry mixture: for 1 kilogram of lard, take 4 tablespoons of coarse salt, add half a spoonful of red ground pepper or a tablespoon of ground black pepper. Aromatic herbs are added to the salt. Salting lard to your liking is an individual matter, so everyone can choose herbs at their own discretion.

If the bacon is thicker than 5-6 cm, then it must be cut into layers, if it is thinner, you can just take it in one piece. Salting of lard will succeed if the thickness of the layers is at least 4-5 centimeters. If you like garlic-flavored bacon, sprinkle each layer of bacon with slices of garlic. But salting lard with garlic has one drawback - such lard is stored somewhat less than lard without additives.

Part of the salting mixture is poured onto the bottom of the dishes, a little peppercorns and a couple of crumbled bay leaves are added. They put one layer of bacon there, sprinkle it with a mixture of pepper and bay leaves, then lay the next layer, and so on.

If you salt thin lard, then put the first layer with the skin down, and the second with the skin up, the third again with the skin down, etc. Thus, the lard is stacked according to the rule: lard to lard, skin to skin.

On the first day, salting of bacon is carried out at room temperature... And in the next 3-5 days - in the cool, but not in the cold. After that, the salting of lard is completed, and it can be eaten.

Store such bacon in the refrigerator by wrapping it in edible parchment paper.

"DRY" SALA FILLING - EASY AND SIMPLE

The bacon is cut into fist-sized pieces, the garlic is taken at the rate of 1 clove to 1 piece of bacon, and this garlic is cut into thin slices. Hops-suneli, pepper, ground dill (dry), etc., to taste. Take a large pan for lard. A little seasoning, pepper and garlic are poured into the bottom of the pan. Next, rub our lard with a mixture of salt and pepper with other seasonings. After that, put the bacon in the pan, skin side down and repeat the operation with another piece of bacon, sprinkling the whole thing with spices and garlic. You do not need to save salt - the fat will not take excess salt. When the reserves of fat are depleted, it must be tamped a little in a bowl, covered with a lid of a smaller diameter or a plate, placed on top of a small spud (for example, a 3-liter jar of water), and kept at room temperature without access to light for 1-2 days. After that, the bacon is almost ready - all that remains is to remove it from the pan, shake it off and dry it with a napkin, wrap it in a cotton cloth and put it in the refrigerator for several days. If guests come earlier, this is also not a problem - an hour of exposure in the freezer is enough!

FAT IN HONEY (original recipe)

0.5 kg of salted bacon, 1.5 tbsp. l. sugar, 5 tbsp. l. honey, 2 tbsp. l. salt, 3 bay leaves, 6 allspice peas, 1 tsp. dried basil.

Add spices and herbs to 1 liter of water and boil for 5 minutes. over low heat.

Remove the brine from heat, cool slightly, put 3 tbsp. l. honey (2 tbsp. l. Leave for lubrication), stir, let it brew under the lid for 5 minutes.

Then dip the salted lard in a hot solution, close the lid and leave until complete cooling liquids.

Take out the bacon, dry it with a paper napkin, grease it with honey, pack it in foil and put it in the refrigerator for 1 hour - the snack is ready.

FAT IN THE BANK (I)

The fat is cut into strips no more than 9 cm thick.

After that, each strip is cut into pieces (about 10-12 cm), placing the knife blade at an angle (you should get pieces in the shape of an elongated trapezoid).

Lard is rubbed with a mixture of salt, ground black pepper and bay leaf.

They are placed in a jar in two tiers: with the wide side towards the walls of the can, and with the narrow side towards the center.

When viewed from above, the stacked pieces resemble a flower with petals.

There is a void in the center of the jar. It is covered with salt and lard scraps. Cap tightly and store in a cool place (refrigerator).

After opening the can, the fat is cleaned from excess salt, put into plastic bags and put in the freezer.

FAT IN A BANK (II)

Cut the bacon into small cubes about 4x4 cm together with the skin.

Grate the garlic on a fine grater and dilute a little with water.

Dip each piece of bacon on all sides in grated garlic, rub with salt of the 6th grinding, put very tightly in a clean dry jar and put in the refrigerator.

The lard will be ready in a week.

FILLING LAT WITH THE "WET" METHOD

Salting bacon "wet" in brine can be carried out by various recipes... Lard prepared by the "wet" method does not age for a long time and does not turn yellow, while maintaining excellent taste.

Salting bacon "wet" in brine "Ukrainian":

Prepare the brine: take 5 cups of water, 1 cup coarsely ground salt, boil together, then refrigerate to room temperature. At this time, we do not cut the bacon. large chunks, so that later it would be convenient to get them, and loosely put them in three-liter jar.

If the bacon is cut too coarsely, it will be difficult to get it out of the jar, and the bacon will simply "suffocate" there. Add 4 bay leaves, black peppercorns, 5 garlic cloves between layers and pour brine over the whole thing.

Then cover the jar with a loose lid. Let it stand at room temperature for a week - that's all, the salting of bacon is complete! Usually, about two kilograms of bacon is used for a three-liter jar.

Salting bacon in the "wet" method in the "Ostry" brine:

This recipe is perfect for those who are not at all averse to indulging in spicy ones. Salting lard goes like this: Take 7 glasses of water and one glass of coarsely ground salt, add a handful of onion husks there, bring the mixture to a boil and cook for 5 minutes.

Then we put lard there (the water should completely cover it) and boil it for 10-20 minutes, depending on how old the pig was. Then we leave the bacon for a day in the cooling brine. After that, rub it with red pepper and garlic and put it in the freezer. What is good about salting lard in this way is that the resulting lard comes out spicy and goes great as a snack with alcohol!

FAT IN BRASS "Tuzluk"

For 1.7 cups of water, take 1 cup of table salt, boil for 10 minutes and cool to room temperature.

Put small pieces of bacon loosely in a jar, adding 3-5 bay leaves between layers, black peppercorns, a few cloves of garlic.

Then pour the brine on a finger above the layer of bacon and cover it loosely with a lid.

Keep in the room for a week in the dark, then place in the refrigerator.

Do not put tightly in the jar and do not close the jar tightly, otherwise the fat will "suffocate".

The bacon prepared according to this recipe does not age, does not turn yellow and is stored for a long time, retaining excellent taste.

FAT IN BRASS

1.5 kg of fresh bacon, 3 tbsp. l. salt, 3 large cloves of garlic, black peppercorns and bay leaf to taste.

Prepare a solution of 2.5 liters of water with salt, pepper, bay leaf, chopped garlic, bring to a boil and cool under the lid.

Cut the bacon into 5x7 cm pieces, put in the brine under pressure, put in a cool dark place for three days (but not in the freezer).

Then remove the bacon from the brine, dry it with a napkin, wrap it in foil and store in the freezer

LAT, SALT IN BRINE

Cooking brine - 1 glass of salt per liter of boiling water, if there is enough salt (folk sign - a raw egg does not sink).

Cool the brine and add spices to taste.

Small pieces of bacon are soaked in brine for 2 or 3 days.

Then we boil our blanks for 25-30 minutes. You can make cuts with a knife and insert pieces of garlic.

Rub with black or red pepper, suneli hops, etc., put the pieces in a plastic bag and put them in the freezer after 2-3 hours.

"HOT" FILLING OF FAT

1 kg lard, 1.5 liters of water, one glass of coarse salt, one head of garlic, 15 crushed black peppercorns, 5 bay leaves, one teaspoon spicy adjika, liquid smoke 6 g and 100 grams of onion peel.

For the hot salting, take a thick, soft piece of pink and white bacon, about 3 centimeters thick. Then cut it into pieces so that they fit easily into the pot in which we will cook them. If the pieces are not well covered with water, then you will not be able to uniformly salting the bacon.

The skin of the bacon should be scrubbed thoroughly, until whiteness, with a knife. You will succeed in hot salting only if you prepare the brine correctly: add salt, bay leaf, adjika, pepper to boiling water. As soon as the water boils again - add liquid smoke - without it hot salting fat will not work.

Put pieces of bacon in the boiling brine and, when the water boils again, reduce the heat and cook for about 5 minutes. Then turn off the heat, and set the pan to cool under a lid in a warm place for 12 hours.

Then we take out the bacon, dry it, rub it with paprika and garlic and place it in the refrigerator for a couple of hours - the salting of the bacon is complete, and the bacon is ready to serve.

ACUTE FAT

2.5 liters of water, 1 full (with a slide) glass of coarse salt and a handful of onion husks in an enamel saucepan, bring to a boil and boil for 10 minutes.

Then put the bacon there (the water should completely cover the bacon!) And boil for 10-20 minutes (if the pork is from the supermarket - 20 minutes, if it is young and marketable - 10).

Leave in brine for a day (covered).

Remove from brine and drain.

Grate with garlic and red pepper.

Place in the refrigerator, preferably in the freezer (tastier this way). And wait a week before tasting.

EXPRESS SALO

This is a recipe for a special urgency.

Lard (cut to size for a sandwich), salt, garlic and other ingredients to taste are placed in a glass jar.

Pour boiling water over, cover and cool.

After a couple of hours everything is ready - you can serve it on the table.

Store the rest of the bacon (if any) in the refrigerator.

CLASSIC SALO

Sprinkle pieces of bacon of 300 grams with plenty of salt and leave in the cold in the dark for two days.

In two days onion skins and lard (do not shake off the salt) into boiling water.

Add 5-6 pcs. bay leaf, peppercorns, 1 teaspoon of black pepper and 2 grams of red, salt and grated garlic (2-3 heads).

Cook for 7-8 minutes from the moment of boiling.

Allow to cool in brine, peel, dry, place in a plastic bag - and in the freezer.

The lard will be ready in a couple of days.

FAT IN MARINADE FOR LONG-TERM STORAGE

Prepare brine at the rate of one kilogram of salt per five liters of water, boil and cool.

Lard with removed windings (just scrape with a knife if you have market lard), cut into large pieces and scalded with boiling water, put in a prepared dish and pour over with cooled brine.

After three days, change the brine to fresh, and carefully transfer the pieces of bacon.

On the sixth day, we change the brine again, shift the bacon again and add some more salt.

On the ninth day, we receive a semi-finished product, which we sprinkle with salt, wrap it in a linen cloth, put it in a plastic bag and send it to the freezer.

Note that there are no spices in this recipe.

This fat retains its taste very well. There is information that up to a year.

Some of this fat is spent on cooking various dishes, some can be stuffed with garlic and carrots and sprinkled with red pepper (garlic after a while gives a rancid taste, so the stuffed little should be eaten quickly), the rest should be frozen in the freezer.

Pickled bacon is a wonderful multifunctional product!

Fragrant brine lard

(original recipe from Odessa)

Lard - as much as your heart desires.

Garlic is decent.

Salt - 1 tbsp l. per liter of brine.

Spices: black peppercorns, white pepper, finely chopped dried Bell pepper, cumin.

We buy fresh bacon with meat veins or without veins at the bazaar (whoever likes it). We clean the skin with a knife, wipe it off. Cut into pieces smaller than the palm of your hand. With the edge of a knife we ​​make punctures in the fat on all surfaces and put in them halves of garlic cloves without a core (!).

Dip each piece of bacon in a mixture of your favorite spices and rub in, pressing down slightly.

Put coarse salt (5-6 tbsp) in a saucepan (6 l) with water, laurel leaves and your favorite spices. Bring the brine to a boil, remove from heat, cool under a lid to 30-40 grams. With and very carefully pour (so as not to wash off all the spices) into a tall container, in which pieces of bacon are already tightly laid on the side beforehand so that the brine covers the bacon by 2-3 cm.

After the brine has cooled down at room temperature, put the dishes with bacon in the refrigerator (not in the freezer!).

After 6-7 days, remove from the cold brine. We wrap each bar in a napkin or paper (but not in a newspaper or magazine) - and put it in the freezer ...

NOTE. Before placing the lard bars in the freezer, you can grate them again with the above seasonings.

Lard, boiled in onion skins

Lard after boiling in a decoction of onion peel looks like smoked.

For this recipe, you should take lard with developed layers of meat (brisket), since light boiling is the optimal processing for such lard.

COMPOSITION:

1 ~ 1.5kg pork belly or lard, 1 small head of garlic

BRASS: 1 liter of water, 0.5 cups of salt, 1 handful of onion husks (from 5 ~ 7 onions), if desired - 3 bay leaves, 15 black peppercorns.

Put onion peels, salt, bay leaves, pepper in a saucepan and cover with water.

Bring to a boil, put lard so that it is covered with brine, and simmer for 10 minutes.

Remove the pan from the heat and leave the bacon in the brine for a day. (After the brine has cooled, put the pan in the refrigerator).

Remove the bacon from the brine and let it sit on a plate for about 15 minutes to drain the excess brine.

Lard, cut into small cubes - 200 grams, a small onion - 1 pc., Tomatoes - 2 pcs., Garlic - 4 cloves, flour - 1 full tbsp. spoon (with a slide), fat for frying - 1 tbsp. spoon, parsley, salt, black pepper.

Fry everything with flour, parsley and spices in fat (put chopped tomatoes at the end of frying). Add brown broth (cm. How to cook BROLLIONS - white and brown meat, poultry, game, fish, mushroom. Clarification of broths and CLASSIC SAUCE, SAUCE BROWN - BROWN MEAT BROW ), boil, pour into plates and add small croutons.

Can be served with Tyrolean tunes included. After such a soup in the Alps, it is customary to sing before each glass.

MELTING OIL

Interior fat, kidney fat, trimmings of fat from meat, as well as thin subcutaneous fat intended for heating, cut into pieces and pour in cold water so that they stand for 2-3 days to wash the blood, and the water is changed 2 times a day.

Before being sent to the heating, the chopped fat is carefully filtered from the water, and clean water is poured into the kettle in an amount of 1/3 of the fat volume, a teaspoon of baking soda is added. When the water boils, lard begins to appear on the surface. It is carefully scooped out with a spoon and poured into a separate bowl.

The scooping of the fat continues until the greaves acquire a golden color, after which they are thrown into a colander and all the lard is strained.

The resulting lard is reheated a second time, adding 100 g of milk for each kilogram, and boiled over low heat until the milk turns yellow and begins to fall to the bottom. To eliminate the heavy odor, a piece of charred bread is thrown into the lard.

When reheating again, you need to take special care that the fire is not quiet and that the lard does not start burning. Ready lard is poured into clean glass jars... The vessels are closed when the lard has hardened and put away in the cold. Store in a cool place.

Ghee or lard

Soak well washed pieces of bacon in cold water for 6 hours. Drain the water and repeat the procedure. Salt at the rate of 2 tablespoons of top salt per 1 kg of lard.

Pour a little water into an enamel pot with a thick bottom so that it only covers the bottom. The whole procedure takes place on the lowest heat. Put the first portion of bacon in a saucepan. We begin to stir with a long spatula. Not in a hurry, but constantly.

Gradually, as it melts, add the remaining bacon. If the heat on the stove is too high, place a flame divider. Cook until all the fat is melted.

In the meantime, we heat small (preferably 0.5-0.8 l) clean dry glass jars in the oven (so as not to burst), pour hot melted fat into these jars through double-folded cheesecloth, let the fat settle in a warm place (for example, in the switched off oven) and carefully drain from the sediment through fresh double gauze. We store the resulting baked lard in a dark, cool, dry place, carefully protecting it from light.

Gorilka on lard (recipe from an old book)

“It is done as follows: for 1 pound of unsalted Polish lard, take 2 lots (2 x 12.8 g) of salt, 1 spool (4.3 g) of marjoram, 1 spool of saltpeter, 2 spool of crushed pepper, 2 spool of English pepper, with half a pound garlic, 10 - 12 spools of granulated sugar, 1 spool citric acid, a few drops lemon oil, pass everything through a meat grinder, then put it in a spacious bottle of good white glass and pour 4 bottles of wine alcohol there.

For added softness, add half a pound of honey and a quarter pound of blackcurrant leaf and leave the bottle tightly in place in a cool, dark place.

After a month, strain the resulting infusion through a thick cloth several times. After that, in a thoroughly washed bottle, it is mixed with six bottles of cold raw water, put on ice for three days and then bottled. "

Salo and fishing

Seasoned fisherman's advice:

Pork lard is considered one of the best animal baits among the Dnieper fishermen.

Fresh interior fat removed from the abdomen is used: it is securely held on the hook and is easily pierced by the sting.

Hard bacon is not suitable for fishing: the fish will take it, but will not be detected.

Before fishing, the bacon is cut into 0.5 cm cubes and placed in cold water, in which it hardens and whitens noticeably.

You can catch lard with donks and float rods.

Chub, carp, bream, silver bream, ide, big roach peck on fat well.

Although lard is used as bait mainly in warm weather, in winter roach, silver bream and rudd will be taken on it if fat is planted on a jig.

Ambassador is one of the most effective methods for preparing meat for future use. Usually they take pork for salting. Lamb, beef and horse meat are also salted, choosing the fattest and juiciest pieces. Now we will learn how to salt meat at home.

Salting meat cooking recipe

In order to salt the meat, the cooled meat is taken no more than 2 days after slaughter. Do not salt frozen meat. For uniform salting of meat, it must be cut into equal pieces. In order to salt the meat, they use washed and scalded tubs, in extreme cases, enameled dishes. Salted meat must be stored not at home, but in cold cellars, and the spoiled brine can be replaced with a new one, if the brine has leaked out or evaporated, you can add a new one.

When salting, when salting meat, chemically pure sodium nitrate is often used, which retains the color of the meat well, but its excess significantly impairs the taste of the salted meat. Added sugar softens meat product and gives it delicate taste... Spices and aromatic herbs, mainly coriander, marjoram and basil, to salt the meat, prevent the decay of the meat and improve the taste of salted meat.

Meat, properly salted at home, is well preserved for more than a year and has its own taste and aroma.

How to salt meat at home - recipe in brine

To salt the meat, 1 liter of boiled water, 100 g of sugar, 16 0 g of salt, bay leaf, allspice, garlic, cardamom and other spices are taken for 10 kg - to taste.

1. In order to salt the meat, the brine must be cooled to a temperature of 2-3 ° C and filtered. Put the pieces of meat in wooden tubs and cover with brine. Cover the top of the tub with a wooden circle and set the weight. Once every 10 days, it is necessary to shift the meat - move the upper pieces down, and raise the lower ones up. After 6-8 weeks, the meat is ready.
2. Reducing the salt in the brine improves the taste and aroma of the finished meat, but salt must be at least 12% to salt the meat. Now you have learned how to salt meat in brine.

How to salt meat at home - dry salting recipe

In order to salt the meat, we take 5 kg of salt, 2 kg of sugar and 160 g of food nitrate per 100 kg of meat, put pepper depending on the desired pungency of the product.

1. To salt the prepared pieces of meat, rub with a mixture of sugar, salt and nitrate. On the bottom of the dishes we place a wooden lattice on which we spread a layer of meat, which we sprinkle with the salting mixture, then again a layer of meat, sprinkled with the mixture, and so on to the very top. We put a clean cloth on the top row and put oppression. Once every 3 days, we shift the pieces of meat to salt. Salting meat at home lasts 2-5 weeks, depending on the size of the pieces.
2. Meats prepared in this way can last longer than those preserved in brine.
3. After salting, the meat is hung on hooks and stored at home in a cool place. Salted meat is soaked before use.

I wrote about salty beef, which is cooked in Northern Italy, a month ago.

As usual, the conversation in the comments prompted me to ask if it is possible to salt beef at home using the Carne Salada recipe.

Recipe homemade was found and now tested as a meat for a snack.

The meat tasted even better than what I tasted in Trentino.

I was especially struck by the color of the resulting product - the beautiful color of natural meat. At the same time, nothing but salt, no other crutches were used to maintain the color.

It should be noted that over time, the color still darkened.

Homemade salted beef recipe Carne Salada (fatta in casa)

Ingredients: large piece beef pulp(usually from the thigh), 50 g coarse sea ​​salt for 1 kg of meat, a set of fresh aromas (rosemary, sage, lavrushka, garlic), spices (juniper berries, black pepper, hot pepper)

To eliminate all misunderstandings about the type of meat that I used to test the recipe, I photographed the meat along with its label. This is not the most valuable beef leg cut.

I deliberately chose a piece of uneven thickness in order to control the degree of salting of the meat over the same period of time.

The piece was cleaned from the films, after which the weight of the piece decreased by about 100 g. they can prevent the penetration of salt and aromatic substances into the interior of the piece.

In a mixer, grind all the prepared aromas and spices together with salt.

Grate the meat from all sides with the resulting mixture.

Solder the piece together with the aromatic mixture into a bag under vacuum. Leave the bag in the refrigerator for 15-20 days, depending on the weight of the piece. I kept my piece weighing 700 g for 7 days.

After the expiration date, remove the meat from the bag, dry the surface of the piece and leave it in the refrigerator for another day or two, without covering it with anything.

After cutting the meat for serving, brush the remaining piece along the cut with olive or butter and carefully wrap in foil so that the meat on the cut does not darken.

Cut with a sharp knife, without cleaning the surface from the remnants of the aromatic mixture.

Serve as your soul requires. Divine ...

My remarks

Judging by the fact that too impressionable readers, worried about all sorts of fears about worms, butulism and the inexperience of cooks that can cause irreparable harm the health of their drinkers. pay attention that
-for this recipe, only meat that has passed official veterinary control is suitable, and not bought from a grandmother on the side of the road;
-excellent functioning home refrigerator;
-concept that given preparation meat is not a way of preparing large quantities of beef for long-term storage, due to the fact that it has fallen on the chef.

I can only foresee the question of the problem of using a vacuum machine. I can only assume that in a regular package the salting time should be increased.

V original recipe the salting period is indicated in the amount of 15 days. Apparently, the blogger's experience made it possible to recommend reducing the term to 10 days. The author's piece of meat was clearly twice as heavy as mine.

After a week has passed after cooking the meat, the top layer of meat over the entire surface of the piece will darken, so I recommend cooking a small piece that can be quickly consumed.

P, S, As proof that the recipe works not only in my performance, a link to posts with a report on the implementation of the recipe

Delicious appetizer for borscht or original ingredient for canapes - tender and fragrant corned beef from pork will become an original addition to the everyday table.

Sometimes you really want salty, and a tender piece of salted meat or a sponder on dark bread will definitely appeal to many. I offer you a simple recipe for corned beef from young pork, available ingredients, traditional taste.

Delicious salty podvarevochka. When I was on a business trip in Lviv, having seen the mysterious word "shponder" in the store, of course I bought a piece. As it turned out, the podperevka (peritoneum) is called a sponder. I found the recipe on the Internet, we have it so caught on, I cook now very often. Highly recommend!

3 kg of pork sponder (quiche),

200 grams of salt

0.5 tsp ground black pepper

3-5 pcs. cloves of garlic,

10 pieces. bay leaf.

In order to get tender corned beef, it is better to give preference to young pork, because such meat is salted more quickly. For the recipe, a meat sponder or poached meat is ideal - this is lard with layers of meat. Don't choose very greasy cuts.

First, rinse the meat with tap water and pat dry with paper towels.

Rub the sponder generously with salt and, if desired, more or less black pepper.

Cut the chives into slices.

Put prepared pieces of pork in a metal bowl.

For each layer laid, it is necessary to distribute garlic and several bay leaves.

Cover the bowl with a plate, put a load on top (weight, stone).

The workpiece should stand in a cool place (refrigerator, balcony) for 2-3 days.

As salting progresses, meat juice will be released every day, which must be drained without fail.

Otherwise, you will get a sponder too steep in salt.

Transfer the washed corned beef to a three-liter jar with the remaining garlic, bay leaves in the bowl and close with an ordinary lid.

Keep in the refrigerator and after 2-3 days the corned beef will be ready.

The main sign of readiness is the absence of meat juice at the bottom, a slightly grayish tint of meat veins.

Store in the refrigerator on the bottom shelf.

It is simply impossible to find corned beef from pork tastier, and with borscht, a piece of dark bread - a real delicacy!