Bacon is a favorite product of many nations. It is revered not only in Slavic countries, but also in Italy, Spain, Germany and even England (remember the slices of bacon with eggs). The product not only gives gastronomic pleasure of eating it, but it is also very healthy, despite its high caloric content.
Bacon is rich in vitamins, phosphorus and selenium and contains arachidonic acid, which has a beneficial effect on the kidneys, heart and brain.
As a food, bacon is eaten smoked, boiled or baked. But the best flavoring properties of this product are in pickling. The First Doc. experts will tell you how to salt bacon correctly for a perfect snack.
Recipes for salting bacon from experienced chefs
Bacon in onion husks
Do you want to know how to properly salt bacon so that it acquires a beautiful golden color and slightly resembles smoked bacon? The most common onion peel will help.
1 kg of fresh bacon (can be with meat streaks) thoroughly washed, dried and cut into 2-3 pieces. Pour 50 g of onion husks with a liter of clean water, add 5 tbsp. salt, 1 tbsp. sugar, a bay leaf, 6 peppercorns.
Bring the water with the onion husks to a boil, immerse the bacon in it and boil for 2-3 minutes.
Take the pan off the heat and leave the bacon in the brine for 10 hours. Finished product thoroughly dry and rub with your favorite spices. This can be a mixture of peppers, paprika, garlic.
“Striped” bacon with adjika and garlic
Products needed:
- A piece of raw bacon , at least 5 cm thick – 500 g.
- Parsley greens – 6 sprigs.
- Ajika spicy – 2 tbsp.
- Garlic – 3 cloves.
- Rock salt.
- Onion – 1 pc.
Chop the greens as finely as possible, sprinkle with salt and combine with the chopped garlic.
Wash the bacon, dry it, and cut off the skin from it. Make three deep cuts along the piece on one side (not reaching 1 centimeter to the edge) and two cuts on the opposite side so that an accordion is formed. Coat the inside of the bacon with adzhika from the side where the two cuts are made. Fill the remaining notches with a mixture of garlic and herbs.
Sprinkle the cooked billet liberally with salt and black pepper on top. Shred the onion in half rings. Put the fat on the onion pillow and wrap it in clingfilm. Place the preparation in the refrigerator for three days.
Free the ready bacon from the foil, remove excess salt with a knife and place it in the freezer for 6-7 hours. You have a nice and spicy snack.
How do you choose a quality product for pickling?
The taste of the finished salted pork fat depends more on the original product than on the skill of the hostess. When selecting a suitable piece of bacon in the store or on the market counter, pay attention to its flavor and color. A quality product should have a pleasant, milky smell and a white-pink color.
Evaluate the appearance of the pelt. It is good if it is dark in color with a slight smoke flavor. Such a skin will be very soft and tasty after salting.
Try to find out from the seller from which part of the carcass your chosen piece is from. The back part is a real delicacy with a particularly delicate texture.
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