Pickling high-fat bacon
Number of portions
4 PORTIONS
Cooking time
30 MINUTES
INGREDIENTS OF TSVETAROMAT™
METHOD OF COOKING
Curiously, the preparation of delicious high-fat bacon begins with the choice of a piece that will be tasty, savoury and will have a delicate texture. The best choice of high-fat bacon is usually provided by grocery markets or farm shops. However, wherever you buy high-fat bacon, make sure that the freshness has passed the necessary veterinary control. When choosing a piece of high-fat bacon, first of all pay attention to the following indicators: • Color. It should be a uniform white or pink hue. • Smell. Fresh high-fat bacon has a subtle sweet-milk aroma. The presence of a musky smell indicates that the fat is from the boar, and while cooking you will not get rid of this smell . • Stiffness. Pierce a piece of high-fat bacon with a match. Good high-fat bacon should penetrate easily, or with little effort. • Bacon skin. Must be clean, thin with well-burnt bristles./p>
For this recipe, you must first prepare the brine. To do this, pour the required amount of water into a saucepan, bring to a boil and dissolve all the salt in boiling water. Let the boiling solution cool down. While water cooling, the washed and dried high-fat bacon should be cut into pieces that will easily pass into the neck of jars with a capacity of 3 liters. Peel garlic cloves and cut them into halves, rub the high-fat bacon with garlic. Put the rubbed pieces of high-fat bacon together with the remnants of garlic in a 3-liter jar, shifting them with bay leaves and sprinkle with spicy and aromatic seasoning. Note that the pieces should not be stacked tightly so that it does not rot. Pour the cooled brine into the jar so that it completely covers the pieces of lard. Cover the jar with a lid, but leave a small hole so that the bacon can "breathe". High-fat bacon will be salted for three days at room temperature. Then seal the jar with a lid and put it in the fridge for another five days. When time is up, take the bacon out the jar, dry with paper and rub with a mixture of paprika and allspice. Wrap the high-fat bacon in paper or cloth and put it in the freezer. In a day high-fat bacon will be ready for eating.
Boiled, fried or baked potatoes taste best as a side dish to high-fat bacon. It is appropriate to serve salted vegetables or marinated mushrooms as a side dish. Seasonings that best emphasize the taste of high-fat bacon are mustard and horseradish. Vodka or moonshine will taste like drinks. Rye bread will complete the taste harmony.
INGRIDIENTS
