We'll talk right away, it's just a pig's brisket. Pork brisket is part of the carcass, located on the sides of the abdominal region behind the scapula. It is alternating layers of fat with thin layers of meat. Usually the brisket is smoked, marinated or salted.
Tell you how delicious and quick to pickle the pork belly at home. You can salt it "on dry" and in brine. In the market we choose a beautiful brisket. Meat for pickling must necessarily undergo veterinary control (as evidenced by a seal from a slaughtering station or a special certificate).
You can, of course, salivate the brisket with salt, it will turn out to be edible and, probably, even tasty, but not too interesting, so it is better to salt with spices.
How to pickle brisket in dry spicy salting?
Ingredients:
- brisket of pork;
- black pepper powder;
- pepper red ground mashed (can be mixed with paprika);
- garlic;
- common salt.
Preparation
Salt is most convenient in parchment paper, but it is possible and in a rectangular container.
Mix in equal parts ground black pepper, ground red pepper and salt (you can add quite a bit of ground cloves). Purified garlic is cut across the tooth in thin pieces.
On a piece of brisket, we cut the depths to the skin so that rectangular pieces about 5x6-8 cm in size are obtained, put the pieces of garlic into the notches and cover the mixture of salt and pepper abundantly. Do not be afraid to pour salt more than necessary, fat will take as much as necessary.
Spilled with salt and spices, a piece of brisket is wrapped in paper or placed in a container (preferably if it's an enamel tray, ceramic or glass container, but it can also be salted in a plastic container).
We place the package or container in the refrigerator on the shelf for 24 hours. Then for another 24 hours - in the freezer compartment. We cut the brisket into thin slices. You can just serve this wonderful delicacy on a plate or make sandwiches with black bread and onion rings (for a glass of home red wine or a glass of vodka, or a strong bitter liqueur ... mr ... not to swallow the tongue!).
How to pickle brisket in brine?
Ingredients:
- brisket of pork;
- water;
- common salt;
- peppercorns (fragrant and black);
- seeds of coriander, mustard, fennel and cumin;
- Bay leaf;
- cloves;
- red hot pepper;
- garlic.
Preparation
We cut the brisket into rectangular pieces measuring approximately 5x6-8 cm.
Brine we need just enough to pour in pieces of brisket with a coating on a 1 finger higher.
Approximate calculation per liter: 3-5 leaves of laurel, 8-12 peas of pepper, 3-5 cloves of cloves, 1-2 red peppers, 3-5 cloves of garlic, the rest - at the discretion (coriander seeds of fennel and cumin). Salts need so much to pop up a raw egg or a potato.
Dissolve the salt in the right amount of water, dry spices, garlic and spicy pepper we will put in a container together with pieces of a brisket. Water with salt
If you add a strong light wine (Madera, for example, or sherry) and ground spices (red and black pepper, coriander, barberry berries) to the brine composition, it will be even more delicious.