So, we will cook bacon, "sour meat" (left the name of the author, the cooked meat reminded me personally ham) and beef jerky. Don't worry, everything is prepared easily and it turns out very tasty! I hope will see this. So, let's start! Let's start with the fat. Cut bacon in pieces width about 5 cm.

In a pan put the pepper, Bay leaf, whole onion (I have a Yalta), bring to a boil. Attention, at this stage salt not use!!!

Drop it into boiling water the bacon, cook for 15 minutes.

Take out the bacon on a plate and allow to cool.

Prepare polishing. It can be your favorite seasonings or offer you proven: 1) chopped garlic + black pepper; 2) sweet paprika + red pepper. Carefully RUB the fat with salt and prepared with polishing. Wrap in foil and sent at least a day in the refrigerator.

Through the day you can taste or eat the most tender, just melting in your mouth fat. Strongly suggest not to get carried away, everything is good in moderation! And leave a piece for the holiday cut! To do this, wrap it well in foil and put in the freezer.

For the recipe thank you so much sergej_pozhar. I absolutely agree with him, it's just the most valuable starter on the table!!!

"Sour meat". Personally, I taste like ham. Meat - pork, not lean, with a slight layer of fat. Ideally, breast or podcherevok. First prepare the marinade. For this you will need 1 liter of water, 1 tablespoons salt, 1 tbsp sugar, 1 tbsp of acetic acid (I take 5-6 tablespoons of 9% vinegar), Bay leaf, pepper peas. In the boiling marinade put the brisket (after turning it into the roll and tying the thread). Cook for 1.5 hours. Remove from the heat, allow to cool in the broth.

Coat on all sides with garlic or cheese...

Wrap in parchment or foil and put in the refrigerator under a light press for 2 days.

Two days later, either to eat or to send in the freezer. The day before the feast, to transfer to the fridge to thaw.

Beef jerky. Tastes like a pastrami. A staged photo I'll be posting soon. So, the meat... Beef must be fresh, preferably with minimal veins and no fat. Cut it into wedges, in diameter and ~3-5 cm, the smaller the diameter, the saltier and drier it will get. Take the large sea salt (important and necessary - not iodized and the major!!!), sleeping on the bottom of the tank, then put our cubes of meat and again covered with salt. Do not spare the salt, the meat has to be in it. Tighten the receptacle with clingfilm and put in 12 hours in the refrigerator. I usually do it at 20:00 and 8:00 continue cooking. 12 hours later, get a container of salted meat out of the refrigerator, under running water to thoroughly wash off the salt from each piece of meat and dry with a towel. Prepare a set of favorite spices for dusting the meat. I have this paprika, red and black peppers, garlic. Importantly, all the herbs were dry. Mix them, and you want every piece of meat is carefully roll in these spices on all sides! After each piece of meat wrapped in a paper towel/cheesecloth/linen napkins (to keep the meat "breathe") that is sent in the refrigerator for at least 7 days! Important! Don't forget 1-2 times a day to roll our meat, does not close/cover it again: it is necessary to "breathe." So this week we have a gorgeous, delicious meat. Help yourself!

And here is the rehearsal of our holiday meats.

I recommend her to add "salmon" from the Turkey (chicken, duck) Breasts: http://www.povarenok .ru/recipes/show/644 87/

Here, everything is delicious, affordable and natural! I would be glad if someone come in handy!

P. S. I Almost forgot about another option - the sausage! For this we use our beef jerky and bacon. Meat grind in a blender, or a couple of times to mince. Bacon cut into small pieces. Mix the meat and fat. Form a sausage and we stamp it, is to use a bamboo Mat for Maki rolls, pre-wrapped in plastic wrap. Then wrap it up our sausage in a paper towel (gauze/linen cloth) and 2-3 days send to "breathe" in the fridge. It is also necessary from time to time to roll.