Boiled and smoked bacon at home

We recommend cooking recipes for an incredibly tasty boiled-smoked bacon at home. The snack received as a result of a simple technological process is much tastier and more useful than the one offered by manufacturers in the trade network.

How to make boiled-smoked pork belly in onion peel - recipe

Ingredients:

Preparation

To prepare a dish, choose a brisket with a predominance of meat strips. One head of garlic is dismantled on the teeth, we clean them, cut into several longitudinal parts and we impregnate them with prepared slices of pork. Now we lay them with the skin up (if any) in the vessel, on the bottom of which we first place the washed onion husks, laurel leaves, parsley root, peas and sweet pepper. On top of the brisket, lay out pieces of smoked sausage, fill it with water, so that it covers the contents by two centimeters and place it on the fire. After boiling, add salt and honey, reduce heat to a minimum, press the brisket with a flat plate and cook for about an hour and a half.

While pork is brewed, prepare a spicy mixture for its coating. To do this, we put in the mortar a grain of mustard, ground sweet paprika, coriander, black pepper and chili and rub it all nicely. Now we disassemble the garlic on the teeth, which in turn are cleaned, let through the press and put into spices. Stir everything carefully, add a teaspoon of salt and rub the paste with a little pestle in a mortar.

Ready brisket we take out on a lattice or a sieve, we give a little to drain, we impregnate in addition a towel or napkins, and we rub, while hot, the prepared spicy mix. We then wrap the workpiece with a clean gauze cut, and the top with foil, put it in a convenient container and place the load on top. After cooling, move the structure to the shelf of the refrigerator for a day, after which we can remove it from foil and gauze, cut into portions and serve to the table.

Breast cooked-smoked at home with onion husks and liquid smoke

Ingredients:

Preparation

The technology of cooking boiled-smoked bacon in this case is somewhat different, but the result is no less impressive. Prepared pork brisket spread between two layers of onion husks, add laurel leaves, peppercorns and salt, pour all the water and add an extra couple tablespoons of liquid smoke. From above put on the contents of the dish a flat plate in order to avoid its ascent and put it on the fire. We give a boil in a strong heat, and then reduce its intensity and cook without a lid for about fifteen minutes. After this, turn off the fire and leave the brisket in the brine for eight hours. Cool chunks are removed on a sieve or grate and let dry.

At the final stage, we smear pieces of brisket with a mixture of ground black pepper and squeezed garlic, wrapped in parchment or foil and placed for several hours in the refrigerator.