It turns out that such a legendary product, like bacon, can be used not only in banal cutting. It is worth a little tinkering with the preparation of a roll, and you will get an excellent alternative to a morning sandwich with sausage. The main thing is, of course, to choose the source product. The fat is taken from the peritoneum, not very thick, so it was easy to fold, but with a tangible meat layer. And what to do with it, now we will tell you.
Boiled roll of lard
Ingredients:
- pork fat - 500 g;
- garlic - 3 teeth;
- laurel leaf - 2 pcs .;
- salt, pepper black and red ground - to taste.
Preparation
We carefully scrub the skin and rub the fat on all sides with salt, black and red pepper. We cut deep cuts with a knife and hide there slabs of garlic and pieces of bay leaf. We fold the roll and tightly wrap it with a culinary thread.
You can cook it in two ways. The first - just immerse in boiling water and cook for an hour and a half or two, screwing the fire to a minimum. In the pan, you can additionally throw a bay leaf, black and fragrant pepper peas. Even how much "umbrellas" of a carnation. Spices will give away its fragrance.
Most of the fat with this version of cooking, of course, get douched, and the taste of the roll will not be so saturated. It is more suitable for those who do not consider themselves to be real fans of fat.
The second way is preferable. Roulette tightly tied in a plastic bag, leaving a little space for the allocated juice. For reliability we hide in one more package, we tie it and send it to simmer for about 2 hours. The finished roll will have a soft and unobtrusive taste of fat. We let it cool and wrap it in food foil. In this form it can be stored for a long time in the refrigerator, and it is convenient to take it to the road. In terms of density, a roll made of fat resembles a sausage. It is easily cut into thin circles. And how delicious is it - black bread with a slice of roll, and on top a bit of mustard or horseradish !
How to cook a roll of fat in the oven?
Ingredients:
- lard - 1200 g;
- carrots - 1 piece;
- garlic - 13 teeth;
- sugar - 0,5 tsp.
- mustard - 2 tbsp. spoons;
- paprika (ground) - 1 teaspoon;
- ground red pepper - 1 teaspoon;
- black pepper powder - 1 teaspoon;
- liquid smoke - 4 tbsp. spoons;
- salt - 2 tbsp. spoons.
Preparation
First of all, you need to thoroughly clean the fat of the skin. It should become very soft and gentle. Then we prepare marinade. To do this, mix mustard with sugar, salt, chopped garlic, paprika, peppers and liquid smoke (if you do not like, you can not add smoke). Generously grease this marinade with meat pulp, but leave a little to pour the roll on top. Evenly spread on the lard grated on a large grater carrots and tightly roll the roll. We fix it with a rope and lubricate the marinade. We put it in the sleeve for baking and send it to a preheated oven to 180 degrees. After an hour and a half a ruddy and intolerably aromatic roll of bacon filled with fat will be ready!
The recipe for lamb roll in a multicrew
Ingredients:
- lard - 800 g;
- onion - 2 pieces;
- garlic - 3 teeth;
- salt, pepper black ground - to taste.
Preparation
With fat, we remove the skins. We make deep incisions on the part of meat veins. We rub it on all sides with salt, pepper and garlic. For the meat lay out the onions cut into half rings, and tightly roll the roll. We fasten it with a stiff string and wrap it in foil. We send our roll to the multivark. Only an hour on the "Bake" mode, and it's ready. And if it starts to burn, you can pour some water on the bottom of the bowl. Cool the roulette in the refrigerator until it is completely solidified.