Recipe salting bacon in the brine in Ukrainian
Appetizers, Salads / / August 12, 2017
- Fresh bacon
- paper napkins
If you cook bacon in Ukrainian, it will, as a rule,distinguished by a special softness.However, even here there are several methods of salting bacon.You can pickle bacon as quickly as possible, in such a case it is better to use dry salting method.However, this fat, salted by this method are not subject to long-term storage.Much tastier bacon succeed if its pickle in brine.
In cooking, there is enough popular method of how to pickle bacon in the brine.Unlike fat, which was cooked dry salting, the fat in the brine has the greater shelf life.With proper salting the product does not deteriorate for a whole year.But unfortunately, there is also a drawback in this method of preparation - is its durability.
After all, if the fat in dry salting is suitable for use in two weeks, and the cooking process is very simple, the recipe for salting bacon in the brine - a very time-consuming procedure, since the brine m
Then you need to pick up a container for salting, it is best if this method is suitable enamel bucket.Its bottom is necessary to pave a paper napkin.Then lay out the various spices.There may be present sweet pepper, rosemary, garlic cloves and bay leaf.The next layer are laid out slices of bacon.Then spices again.Top again lined with cloth, fit the cargo, and after all the brine is poured.
Salo in brine in Ukrainian should be in this state for three to five days.After this time, the old brine is discharged, it is new and filled them fat again.This laborious procedure should be repeated within two weeks.After cooking, the fat is dried with a towel and put them in the refrigerator, where it can be stored for a very long time.