Fat - recipes pickles at home

Fat is a product that is considered a national pride not only in Russia but also in many other countries - Germany, Ukraine, Poland, Italy, etc. Due to its invaluable properties of fat is popular in many countries of the world, and we are one of the favorite snacks, dinner, and daily. So, learning to cook delicious bacon with your hands.

Many centuries fat food was poor - the most enviable pieces of pork carcasses was always given to those who were able to pay for them. And that fat provided energy and health to the people, constituted "work force" in the middle ages and even earlier in antiquity, it was delivered to the army by order of the Emperor Justinian that the Legionnaires had a lot of strength and energy. One of the most interesting facts about fat - his role in the discovery of America by Columbus. Historians believe that if the ship Columbus was not enough fat, it is unlikely that he would have managed to reach the New world - the sailors would quickly "brutalized", they eat the same fish.

Fat rich "LPS calories" - it licks its restore energy and strength for a long time. 100 g of fat approximately 800 kcal, however, this does not mean that watchers this product should not eat in moderation eat lard can and should be to all! This is an extremely useful product, a rich variety of valuable fatty acids that are involved in cell construction, formation of hormones, and cholesterol metabolism. Also contained in the fat substances promote the elimination of toxins (fat blends well with alcohol, preventing intoxication and preventing the negative consequences of alcohol consumption). In General, the enumeration of the arguments in favor of the consumption of fat may take more than one hour, we will finish that 10-30 grams of fat per day for people with a lack of physical activity is not harmful, and very useful. Athletes, tourists and anyone whose lifestyle is associated with physical activity, fats you can eat more than 30 grams per day.

Buy fat today without problems. However, the tastier it will be fat, prepared by their own hands - crude fat, you can pickle, cook, smoke, fry, put out, in General, to prepare in any way with your favorite seasonings and spices, and enjoy the benefits and great taste of cooked snacks, delighting ourselves and home.

The selection of crude fat

A large contribution to a good home the bacon the right choice of raw fat when buying. So, we should pay attention to the following:

• To select the best fat from the skin (by the way, the most useful - it is 2.5 cm of fat under the skin);
• Fat should be homogeneous, elastic, dense, the best way is to pierce with a sharp knife (a good fat will slightly resist, but it is easy to be with, without jerks);
• It is better to choose the fat from "girls" and not "boys";
• In the context of fat should be snow white or slightly pinkish hue;
• Yellowish soft fat is better not to buy.

Note that the fat, veined meat better to smoke or cook in salted in the usual way such fat or too hard, or it can go bad in the fridge.

Salting fat at home - how

Before salting fat can be cut into layers with a thickness of 3-4 cm, or cut into desired pieces. There are three methods of salting bacon:

• Dry - easy and quick (ready fat will be in 2-3 weeks), but to store fat can be no longer than one month;
• Wet - in brine, time-consuming, but securely - stored this fat up to 1 year;
• The jam (hot Ambassador) - first the fat is cooked, then rubbed with spices and removed in the cold, advantages - reduces the risk of infection by parasites, can be stored up to six months.

Because recipes fat these three ways a lot, we will present the most popular of them.

Recipe salty bacon and garlic

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You will need: 1 kg of crude oil) on the skin, 10 cloves of garlic, 4 Bay leaves, 4 tablespoons salt, 3 tsp. black pepper peas, 2 tbsp of ground paprika, 1 tsp. cumin, 1 tsp. chili ground.

As salt lard at home. The bacon rinse, Pat dry, cut the piece in two layers, down the skin to lay on the Board, to make the fat cuts a depth of 2-3 mm peel the garlic, thinly it cut 2 Lavrushka to mess, put the garlic and the sheet on the fat, into the incisions. The rest of the Bay leaf and black pepper grind into powder with 2 tbsp. of salt and cumin, stir, one piece of bacon liberally sprinkle this mixture. Mix the remaining salt with pepper and paprika, sprinkle the second piece of bacon with this mixture. Put the pieces of bacon on the foil carefully so as not woke up seasoning, tight wrap, remove 2 weeks in the refrigerator. Or fat can be removed in the freezer for 2-3 weeks.

Another option pickles bacon and garlic: put the layers in a container, liberally sprinkling all seasonings (garlic also in this case, is inserted into the incision), and salt, the bottom of the tank should also be dusted with a layer of salt and seasonings, the first layer is laid down by the skin, the second is up, and so on, at First, that fat is aged a day at room temperature, then removed in the fridge (not the freezer), salted 3-5 days.

• For the best salting bacon on top, you can put the yoke. Another trick - don't be afraid to sprinkle the bacon a large number of salt - the product will take in yourself as much salt as you need.

Quick recipe for salting bacon

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You will need: bacon, black pepper, salt, garlic.

How quickly salt lard at home. Cut the fat medium or large pieces, RUB with salt, pepper, passed through a garlic press, put in a bag, leave on for 12 hours at room temperature, then for 2 days to remove it in the freezer.

Recipe Onion fat" fat, salt the onion skins in brine

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You will need: fat with layers of meat, husk 7-10 bulbs, 4-6 peppers peas, 3-4 Bay leaves, 5-6 cloves of garlic, 1 liter water, 1 Cup of salt.

How to salt the fat in the brine in onion skins. Salt pour into a saucepan, pour water, bring to boil, put the peel onion, 5 min to boil, put the fat so that it was completely covered with liquid, reduce heat, boil for 10 minutes, remove from the stove, leave for 15 minutes, take the fat, dry. Garlic and Lavrushka grind, crush the black pepper, the cooled fat with a knife to make incisions, lard them with spices, RUB them the entire surface of the pieces, wrap bacon foil and put into the freezer. To eat is the fat you will after complete freezing.

The above method is the so - called hot Ambassador. You can add salt fat and cold-Ambassador - brine should be temperature 2-4 degrees (the concentration of the brine is not less than 12%): fat is placed in a container filled with brine, press down with oppression and covered with a lid.

There are very modern ways pickles fat.

Recipe pickles fat in multivarka the onion skins

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You will need: 1 kg of fat with layers of meat (brisket), 200 g of salt, 4-5 Bay leaves 2 handfuls of onion skins, 1 l of water, 2 tbsp. sugar, black pepper, garlic.

How to cook bacon in multivarka the onion skins. Soak onion peels, then rinse it under running water. In the bowl multivarki put half of the husk, put the fat, put the Bay leaf and the rest of the husk. In abrupt boiled water 1 liter dissolve sugar and salt, stir, pour the fat. Enable the extinguishing of 1 hour, after fighting to keep the fat in the marinade for 8-10 hours or overnight. Next, fat Pat dry, RUB with garlic, passed through the press, and mixed with black pepper, wrap with cling film, put into the freezer, eating fat can after it is full freeze.

How to choose multiverse. We'll show you.