When buying fresh fat for bacon, you need to follow the basic principles of his choice:
- The color of fresh fat should be white and homogeneous without any yellowish spots.
- From it, no foreign smells should emanate.
- Also a good indicator of freshness and quality of fat can be considered that two fingers easily peel off a piece of skin. When buying, pay attention to the processing of the skin, it should not have bristles, otherwise you will have to remove it yourself over an open fire.
Strongly fresh fat, which is more like a pudding immediately grease it impossible. It should be at least two, and it's better to lie in the refrigerator for three days. Only after that it will become suitable for cooking. Do not forget to wash it well with warm, but not hot water, after which you must dry it.
Recipe for salted pork bacon with garlic, passed through a meat grinder
Ingredients:
- fat - 0,5 kg;
- pepper red (ground) - ½ tsp;
- parsley - ¼ of the beam;
- garlic - 4 teeth;
- black pepper (ground);
- salt.
Preparation
Prepared aged bacon simply grind with the help of any kitchen equipment, whether it's a meat grinder or a blender. Greenery, the composition of which you can change, chop (you can make it pretty shallow, or you can and vice versa). Then combine all the ingredients and mix them well and scrupulously. Then put it in a food foil and wrapped in a sausage put in the fridge, the next day you can try how delicious the bacon turned out.
Fat pork in brine
Ingredients:
- fat - 0,5 kg;
- water - 1 l;
- pepper fragrant - 6 peas;
- pepper peas - 8 peas;
- garlic - 4 teeth;
- dill seeds - 1 teaspoon;
- laurel - 5 leaves;
- salt - 180 g.
Preparation
To the ridiculous the simplest way to pickle bacon. In a saucepan, combine all the ingredients and boil for a couple of minutes, let it cool and stand. A prepared lard, chopped in small pieces, pour already cooled brine and somehow press down, as it will not try to surface. It will not be four days since you can enjoy delicious bacon.