There are many ways of salting salads at home, each of which is good in its own way and has the right to exist. This allows each time to salivate your favorite product differently and pamper yourself with a new taste.
If you are in search of fresh recipes for bacon, prepare it in Belarusian and the result will certainly please you.
How to pickle bacon in Belarusian - recipe
Ingredients:
- fat - 1 kg;
- salt not iodized - 500 g;
- garlic - 5-7 teeth;
- Freshly ground black pepper - 2 tbsp. spoons;
- coriander ground - 1 tbsp. a spoon;
- cumin - 1-2 tbsp. spoons.
Preparation
Begin to pick salad in Belarusian, peel and chop the garlic cloves and put into a bowl, add salt, cumin, freshly ground black pepper and coriander to the garlic mass and mix thoroughly. Leave the spicy mixture for a few minutes. During this time we prepare properly fat. Scrape off the existing contamination with a knife and cut the product into random pieces.
After that, thoroughly rub the slices of fat with the prepared spicy mixture from all sides and put it in a glass or enameled container. Cover the fat with a layer of the remaining spicy mixture, cover with a suitable flat plate and place something heavy on top. Leave the workpiece for three days at room temperature, and then clean for a day in the refrigerator.
The recipe for pickling bacon in Belarusian in brine
Ingredients:
- fat;
- salt is not iodized;
- one potato;
- filtered water;
- garlic;
- peas of black pepper;
- peas of sweet pepper;
- cumin .
Preparation
The first step is to prepare a saturated saline solution - brine. To do this, filtered water is heated in a saucepan to a boil and dissolve salt in it. The concentration should be such that the raw potatoes float to the surface. To do this, you need about two hundred grams of salted crystals per liter of liquid. If the vegetable continues to sink, then add the salt and mix it until it dissolves.
After this, in the boiling brine, we put in slices of fat, pre-scooping as necessary
After that, we prepare a spicy mix of peas of black and sweet-scented peppers, having warmed them thoroughly in a mortar, we also add caraway seeds and rub the received mass of lard from all sides. Then we clean the garlic, cut it with plates and overlay the product around the perimeter. We wrap the parchment with parchment and place it in the refrigerator for five days. After the expiration of the time, bacon in Belarusian will be ready. If further storage is planned, then a layer of garlic is best cleaned.