Below we will tell you in detail how to pickle bacon at home, to get the perfect result and you, using our recommendations, can make this snack yourself.
How to pickle bacon with a layer of garlic in a brine in a jar?
Ingredients:
- fat with an interlayer - 2 kg;
- salt not iodized - 200 g;
- filtered water - 1 l;
- garlic - 7-9 teeth;
- peas of black pepper - 1 handful;
- laurel leaves - 4-5 pcs .;
- ground sweet paprika - to taste;
- ground red pepper - to taste;
- ground black pepper - to taste.
Preparation
First, warm up the boiling water, pour salt and mix until all the crystals have dissolved. Then we remove the brine from the plate and let it cool completely. Salo with an interlayer is cut into oblong pieces about five to seven centimeters in thickness and the length of the optimal for placing in a jar in which salting is assumed. Now we clean the garlic, squeeze it through the press and rub garlic squeezed slices of fat. You can do a little differently. Cleaned denticles cut into two or four lobules and lard them with pieces of fat.
Next, we put slices loosely into cans, shifting the layer with laurel leaves and pouring peas of pepper, and pour the cooled brine so that it completely covers the contents. We let the billet stand at room temperature for two or three days, and then we remove it in the refrigerator and stand for another five days to three weeks. The day before the consumption, we extract the pieces of bacon from the brine, dry it, rub it with a mixture of ground black, red pepper and paprika, wrap it in parchment, tracing paper or foil and place it in the freezer . The next day, you can try the fat.
How to quickly and tasty salted salo at home with garlic and pepper?
Ingredients:
- lard any - 2 kg;
- salt not iodized - 400 g;
- filtered water - 1.7 liters;
- garlic - 2 heads or to taste;
- peas of black pepper - to taste;
- laurel leaves - 4-5 pcs .;
- peas of sweet pepper - to taste;
- Spices to choose from - to taste;
- ground red pepper - to taste;
- ground black pepper - to taste.
Preparation
Salo cut into slices the size of a little less than the palm of your hand and take it for lashing. Peeled and cut in half, the cloves of garlic are inserted into the cuts from a depth of one and a half to two centimeters, and put the peas of sweet pepper into smaller incisions. The quantity of garlic and pepper is determined according to your taste and desired sharpness of the snack.
The stuffed slices are rubbed on top with a mixture of ground red and black pepper and any spices and
We hold the container with bacon in the brine for several hours at room temperature, and then we remove it for one week in the refrigerator. After the time, we extract the spicy slices from the brine, dry with napkins or paper towels, wrapped in parchment and stored in the freezer.