Brine fat Two-in-one

Description

Recipes pickling a lot of fat and a I tried. Today I will show you the idea, as almost in the same saucepan you can cook two completely different taste of the delicacy. It is possible to treat the fat, it is possible to love or not to love, but I think that there is no housewife who would refuse to have in the fridge a piece of bacon in reserve. And there... you could eat or make soup, or to fry potatoes, but you never know... Active cooking only 20 minutes, and then in your fridge to be "strategic" stock nourishing and delicious product, and even the two types. Persuaded anyone?

Ingredients

Fat

2 kg
Salt

1 cup
Sugar

2 Tbsp
Black pepper

2 Tbsp
Onion

1 piece
Bay leaf

10 piece
Liquid smoke

3 Tbsp
Water

2 l
Husks onion

3 handful
Garlic

1 piece

Cooking

The most important thing in our recipe - the actual fat. It can be any, completely to your taste: with seeds and without, brisket, ribs, with skin and without... it's going to be delicious, no doubt. Fat you need to cut into such pieces, which in your understanding means a portion at one time, for example, for frying potatoes. Cut all the fat such pieces.

Divide the fat into 2 parts. Are we going to do the billet in two variants, separate them conditional on - "raw-smoked" and "dry-cured". Where do you want more meat? Pieces of ribs with bones directly relate to the second option. This is now difficult to understand what I'm talking about when you make bacon for the second time (and he will, I assure you), already thoroughly tried it, you will know what I mean. The edges are not cut, cut it then, before the final freezing, be extra treat. Fat for the first option put in a separate pot or jar with a wide neck.

In a large pot "start the brine". Water, salt, pepper... and so on. Onions cut into large petals, garlic - sliced in half. Can garlic remove the hard top peel and chop the head as a bow - transverse rings. Bring brine to a boil and allow to simmer for 3 minutes. The number of ingredients is very conditional, you can easily add and remove at your discretion.

Drop it into boiling brine fat, which we will have "boiled". Bring to a boil and boil for 5-7 minutes. Large rib with the meat here.

Turn off the heat. Immediately pour the brine to the fat, which is in a separate container, in both pots prittlewell fat plates of a smaller diameter top (not pop up) and leave at room temperature for a day. The day went? Put both pans in the refrigerator and survive another day. In principle, the second portion of fat can be put in the same pot, but not immediately, but after 10 minutes after turning off the stove. Otherwise, it will be almost indistinguishable.

After two days, catches from the pan the bacon, which we cooked together with Bay leaf. Spread on paper towels, dry it. At this stage the fat is easily removed skin, a direct "stocking, so if you want you can delete it, not everyone likes the skin. By the way, the brine is recommended to pour into a bottle and freeze: it can be used instead of salt, adding in preparing food or to use for the next batch of fat. However, you can flick me with your ideas... Capacity with a second fat remains in the fridge for another day.

RUB the fat with the spices at your discretion. Options - red pepper, coriander, black pepper, garlic, dill... all alone or in a mixture, as you like. I came to the conclusion that the best option for me - just freshly ground black pepper coarse ground. The garlic still smells and is fat can not be there in the morning... But who's stopping you to do different portions?

Spread grated spices fat in the container. Layer bacon - Bay leaf fat - leaf, etc. remove the Filled container in the freezer. The fat is frozen - ready to eat.

With the second portion of fat do exactly the same, but after another day. Put into the fridge for freezing. Each piece wrapped separately in foil. I didn't bother to repeat myself with photos. The stages are the same: to get-dry-NAT Ereti-freeze.

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