We recommend options for salting salted brine in a hot way. This procurement allows you to get an incredibly tasty snack at the output, which even the special admirers of this product will not refuse.
How to pickle bacon in hot brine with garlic - recipe with onion peel
Ingredients:
- lard - 950 g;
- a large salt - 110 g;
- purified water - 950 ml;
- garlic head;
- handful of onion peel;
- black pepper - 12-15 peas;
- two or three laurel leaves;
- sweet pepper - 5-7 peas;
- two buds of a carnation ;
- black and hot red pepper and paprika.
Preparation
For pickling lard, we select chunks with small meat layers according to this recipe, rinse them thoroughly and, if necessary, cut them into pieces in such a shape or size that they can easily be laid on the bottom of a suitable enameled container. Before this, lay out on it a half a handful of onion peel and half of garlic and all spices from the list of ingredients except for ground black and red pepper. The remaining husk, garlic and spices cover the slices of bacon from above and fill it with water, in which we first let the necessary amount of salt dissolve. Place the saucepan with bacon on the stove over medium heat, let it boil, and then reduce the heat intensity to a minimum and let the fat on the fire stand for fifty-five minutes. The lid of the dishes must be closed at the same time.
After the required time for cooking, turn off the plate and, without opening the lid, leave the fat in the brine until completely cooled and infused for at least eight hours, and ideally until the next morning.
After that, we take lard from a spicy brine, dry it with napkins or paper towels, we patch it from all sides and rub a mixture of ground red, black pepper and paprika, wrap it with parchment paper or foil and place it in the freezer for storage. You can try this fat right away, but it's much tastier than chilled the next day.
How to pickle bacon with hot pickle with garlic in a can - recipe
Ingredients:
- lard - 950 g;
- a large rock salt - 110 g;
- purified water - 950 ml;
- one large head of garlic;
- spices and fragrant herbs of your choice and taste.
Preparation
This option involves a fairly rapid salting of the fat hot in the brine, but for successful implementation of the product must be cut into not too large pieces, a thickness of about five to seven centimeters. Then you can at will lard slices of garlic salad or pour them with chopped spicy vegetable already in the jar. Also, before you put the product in a three-liter container, rub the surface of the pieces with a fragrant mixture of the desired herbs and spices.
We make sure that the slices of fat are freely laid in the jar and not tamped. Next, bring the water to boil, dissolve in it a large stone, not necessarily iodized, salt and pour the brine obtained in the pot. We place it under room conditions for a day. After this, you can grate the fat if desired
Any of the proposed recipes can be adapted to their taste preferences, adding or removing one or another component from the spices. The amount of salt can be increased or decreased depending on whether or not the meat layers contain the starting material. As rubbing, you can also use crushed garlic, but you should take into account that such fat is stored much less, since this vegetable is prone to long-term storage to acquire a very unpleasant appearance and aroma.