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:
- pork breast - 1,6-1,8 kg;
- garlic heads - 3 pcs .;
- black peppercorns - 7-9 pieces;
- peas of sweet pepper - 4-6 pieces;
- Onion husk - 4 handfuls;
- parsley root - 1/4 pcs .;
- laurel leaves - 3 pieces;
- the salt is large - 125-175 g;
- honey natural - 25 g;
- smoked sausage - 55 g;
- mustard in beans - 20 g;
- ground red sweet paprika - 2,5-3 ч. spoons;
- ground coriander seeds - 1 teaspoon;
- ground chili pepper - 1 pinch;
- ground pepper black - 2-3 pinches or to taste.
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:
- pork breast - 1,6-1,8 kg;
- water - 2-2,5 l;
- garlic teeth - 3-5 pcs .;
- ground black pepper - 2 teaspoons;
- black peppercorns - 7-9 pieces;
- peas of sweet pepper - 4-6 pieces;
- Onion husks - 2 handfuls;
- liquid smoke - 2 tbsp. spoons;
- leaves laurel - 3-5 pcs .;
- the salt is large - 125-175 g.
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
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.