How to salt the brisket so that it is soft. Brisket in brine - the most delicious recipe

Prepare pork belly with herbs and garlic. The brisket recipe is very tasty and quite simple. Salt delicious pork. At any time, you can get the brisket from the refrigerator and cut it for lunch or breakfast.

Pork belly has a great taste and marinated, and smoked and salted. How to pickle brisket at home with garlic delicious? This is discussed in our article.

The pork belly is the part that is located behind the shoulder blades of the animal. These are several layers of fat with meat streaks. It is easy to salt it at home, it is not necessary to buy it in a store or on the market. They do it in salt water, and in a dry way. It is important to choose the right one for pickling. To do this, the market should pay attention to its appearance and seal of veterinary control.
You can just salt it with salt, it's delicious, but this recipe has no zest. It is best to supplement the recipe with spices.

The brisket itself, ground pepper (red and black), a few cloves of garlic, coarse salt are taken. For salting, it is convenient to use parchment, but you can do it in any convenient square-shaped container.

Mix spices with salt. Cut the garlic into thin slices. We cut the brisket so as not to cut through the skin, but to cut it to it. The distance between the incisions should be 5-6 cm, pour salt into the incisions and put the garlic. Do not be afraid to oversalt, the brisket will take as much salt as necessary. Then we put it in a container and put it in the refrigerator for a day, after that for another day in the freezer.

After that, it is cut into small pieces and served with side dishes, soups. Salted brisket sandwiches made on a piece of black Borodino bread and white onion rings are also delicious. You can serve it with garlic to red wine or vodka.

We take brisket, water, coarse salt, pepper, herbs (mustard, cumin, coriander), bay leaf, a few cloves of garlic.

Cut the brisket into pieces no larger than 5 centimeters long and eight centimeters wide. The volume of the poured brine should be one finger higher than the meat placed in the container. We prepare the brine: five bay leaves, cayenne pepper, garlic, spices are taken per liter of water. We put salt until a raw egg placed in water floats.

Bring the brine to a boil, cool to sixty degrees, pour the meat, cool and put in the refrigerator for 4 days. If desired, the brine can be supplemented with strong wine and barberry berries or cilantro to make it tastier. Now you know how to pickle brisket at home with garlic, so be sure to cook this dish and delight your family.

Have a nice day and bon appetit))

We will make a reservation right away, we are talking only about pork belly. Pork belly - part of the carcass, located on the sides of the abdominal region behind the shoulder blade. It consists of alternating layers of fat with thin layers of meat. Usually the brisket is smoked, pickled or salted.

We will tell you how tasty and quickly pickle pork belly at home. Salt can be "dry" and in brine. In the market we choose a beautiful brisket. Meat for salting must necessarily pass veterinary control (as evidenced by a seal from the slaughterhouse or a special certificate).

You can, of course, just salt the brisket with salt, it will turn out edible and, probably, even tasty, but not too interesting, so it’s better to salt it with spices.

How to pickle brisket in dry spicy salting?

pork belly;
ground black pepper;
ground red hot pepper (can be mixed with paprika);
garlic;
coarse salt.

It is most convenient to salt in parchment paper, but it is also possible in a rectangular container.

Mix in equal parts ground black pepper, ground red pepper and salt (you can add quite a bit of ground cloves). Cut the peeled garlic across the clove into thin slices.

On a piece of brisket we make incisions deep to the skin so that rectangular pieces about 5x6-8 cm in size are obtained, place garlic pieces in the incisions and pour a mixture of salt and pepper liberally. Do not be afraid to add salt more than necessary, the fat will take as much as necessary.

A piece of brisket sprinkled with salt and spices is wrapped in paper or placed in a container (it is better if it is an enameled tray, ceramic or glass container, but you can pickle it in plastic dishes).

We place the bundle or container in the refrigerator on a shelf for 24 hours. Then for another 24 hours - in the freezer compartment. Cut the brisket into thin slices. You can simply serve this wonderful delicacy on a plate or make sandwiches with black bread and onion rings (with a glass of homemade red wine or a glass of vodka, or strong bitters ... mmm ... how not to swallow your tongue!).

How to pickle brisket in brine?

pork belly;
water;
table salt;
peppercorns (allspice and black);
coriander, mustard, fennel and cumin seeds;
Bay leaf;
carnation;
hot red pepper;
garlic.

We cut the brisket into rectangular pieces about 5x6-8 cm in size.

We need just enough brine to pour coated brisket pieces 1 finger higher in a cramped container.

Approximate calculation per liter: 3-5 leaves of parsley, 8-12 peppercorns, 3-5 cloves, 1-2 red peppers, 3-5 cloves of garlic, the rest is optional (fennel and caraway coriander seeds). You need enough salt to float a raw egg or potato.

We dissolve the salt in the required volume of water, put dry spices, garlic and hot peppers in a container along with pieces of brisket. Boil water with salt, boil for 3-5 minutes and cool to a temperature of 60-40 degrees C. Fill the brisket pieces with spices with brine completely and close the container (in this case we use not plastic containers) with a lid, cool, and then place the container in a cool place for 36-48 hours.

If you add strong light wine (Madeira, for example, or sherry) and ground spices (red and black pepper, coriander, barberry berries) to the brine, it will turn out even tastier.

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Contrary to some opinions, science has proven that lard is healthy, it contains a lot of vitamins A, D, E, F, saturated and unsaturated fatty acids, as well as selenium and lecithin. To use the whole complex for health, you need to learn the steps and rules of how to salt the brisket at home.

Those who prefer smoked bacon, after salting, can cook it in a smokehouse, getting a delicious savory snack.

The highest quality brisket is sold on farms and from a trusted seller. To salt pork, leave the choice on a fresh cut, the thin skin of which is not damaged.

Tip: It is best to salt pieces that have almost the same thickness of lard and meat layers.

To check the cut for freshness, you can take a sharp knife, if it pierces a piece easily, then the product is of high quality and suitable for food. It should also have a pleasant smell.

Before starting to salt the sternum, it is prepared for the process. The layer of fat and the skin should be cleaned, you will need to scrape them with a knife, and rinse with cool water, dry.

Before you properly salt the pork belly, the ingredients are prepared. Only coarse table salt is taken. Fine salt is not used, since it can only salt the upper layers of the pieces, which will not be able to dehydrate the entire brisket, after a while it may begin to rot from the inside. Iodized salt is not used so that the upper layers of the piece are not burned with iodine, which can raise the temperature, and this will lead to the product quickly rotten and spoiling.

You should carefully consider the choice of dishes for salting. It should be glass, plastic, ceramic, enameled. Containers made of oxidizing material are not suitable.

Brisket with brine

It is delicious to salt the brisket in brine. If you take it weighing a kilogram, then for cooking you will need: a liter of water, 10 allspice peas, 8 black pepper peas, 5 bay leaves, 5 cloves, 5 garlic cloves, 1 chili pepper, coriander and mustard, fennel and cumin in seeds desire, table salt "by eye". Usually four large spoons are enough.

The pork breast is cut into rectangular pieces, the size of each piece is about 5 cm by 8 cm. A deep container is taken, the product is placed in it and set aside.

An enamel pot of water should be with a raw egg or peeled potato inside. Salt crystals are poured into it, the solution is continuously mixed until an egg or potato emerges. All seasonings according to the recipe are sprinkled with the solution. The liquid should boil, and boil for 5 minutes.

The finished brine should cool to fifty degrees, they should be poured with raw materials so that the liquid hides the pieces. The container is closed. Experienced chefs, when asked how long it takes for the product to be salted, recommend keeping it in the refrigerator for at least 48 hours, and it can be consumed.

Tip: If Madeira or a little sherry, barberry (a few berries) is added to the brine liquid, this will add a rich aroma and unique piquant taste to the brisket.

How to get dry cured brisket?

You can salt pork belly in more than one way. For a kilo of pork for salting, a simple dry method is prepared: three-quarters of a glass of salt, a teaspoon of black ground pepper, as much as you want, ground red pepper, 5 or 7 garlic cloves.

Spices are mixed. Pork is divided into parts with a size of 6 by 8 centimeters. It should cut through to the skin. Peeled garlic comes across the cuts. The product is sprinkled with spices. The taste of pork meat and lard with garlic and spices is incomparable, it turns out a very appetizing and nutritious salty delicacy.

Salty products wrapped in parchment are removed into the right container, tightly closed and will stand in the refrigerator for 24 hours, after which they are frozen for a day in the freezer, after which they are cut into slices and eat.

Garlic salting option

If the hostess salted the pork brisket with garlic, households and guests will devour hearty yummy at the table with appetite. The addition of garlic enhances the benefits of the product.

If half a kilo of pork is taken (breast part), then another 5 garlic cloves, 3 large spoons of salt and a little pepper are prepared.

The peeled pork is cut so that the knife gets the skin, the distance between the cuts should be about two or three centimeters. Places of incisions are stuffed with garlic slices and covered with salt. Salt crystals and ground pepper should sprinkle from the sides of the pork part and from above.

Salty products are wrapped in a clean cloth, and left in the room for about 10 hours, then transferred to the refrigerator shelf. After 24 hours, the wrapping fabric is replaced with a fresh flap. The product will lie in the refrigerator for a day. After that, excess salt should be removed from salted products and garlic should be removed. Pork is cut into slices and eaten with black bread and onions.

How to salt the brisket using the hot method?

For a kilo of pork breast you need: a liter of water, half a glass of salt, 2 large spoons of sugar, 10 black peppercorns, 5 bay leaves, a handful of onion husks, a garlic head.

Brisket in onion skins is salted hot using a slow cooker. You will need to soak the onion peel, wait a few hours, put it in a colander, rinse in running cold water. The multi-bowl should be covered with husks and bay leaves. In boiling water, you need to dissolve the crystals of salt and sugar, then pour the solution into the multicooker bowl.

The brisket should be cut into pieces with an approximate size of 5 by 7 cm. In the stewing mode, the pork is cooked for forty minutes. After turning off, the products remain in the brine for a couple of hours, the multicooker lid must be closed. Finished salted products must dry.

Tip: To make the pork even more appetizing, press the garlic well and rub the brisket with the crushed spicy vegetable and pepper. And to enhance the taste and ease of cutting, the product is frozen in the freezer.

Ascorbic acid in salted pork

Half a glass of coarse salt and a mixture of spices are poured into a liter of water. The brine boils and cools down. Pork is rubbed with crushed five garlic cloves and powdered with six tablets of ascorbic acid. A piece is placed in brine and kept in the refrigerator under oppression for 7 days. Drain the brine, roll in the pepper mixture and another day in the cold.

How to salt and smoke the brisket?

To smoke the brisket, you need to salt it, and you can smoke salted or pickled using the hot method. It is recommended to use a dry marinade. From the ingredients you will need to prepare the seeds of herbs: paprika, thyme, basil and rosemary. You will need some ground chili pepper. Salt is cooked in an amount 4 times more than other seasonings.

All components are mixed, each meat piece is rubbed with the mixture. After 10 hours or overnight in the refrigerator, the pieces are laid out for a couple of hours to dry.

After the pork has dried up, they are engaged in kindling a fire. They wait until the hot coal mass remains. The smokehouse is put on fire. Firewood is used from fruit trees, aspen, alder or oak. The brisket in pieces should be laid out on a wire rack so that they do not touch each other. When the temperature inside the smokehouse reaches ninety degrees, a grate with pork meat is installed in it.

After half an hour, the smokehouse opens, it is checked whether the product is ready. If the color saturation is weak, smoking is extended by 10 or 15 minutes. The meat is eaten right there, but if you hold it outside for about 2 hours, it will taste better.

Cooked smoked product

To get smoked pork, you need to prepare: fresh brisket per kilogram, 10 large spoons of salt crystals, sugar (a tablespoon is enough), red and black ground pepper (half a teaspoon), 5 garlic cloves, onion peels (50 grams), leaves laurel (3 pcs.), Water (one and a half liters).

Onion peel and seasonings are added to the water poured into the saucepan without using garlic. When the liquid boils, it must be boiled for another 10 minutes.

You will need to wash the brisket, dip it in a boiling marinade liquid, turn on a low fire on the stove so that the meat languishes for an hour. After they take it out of the brine solution, cool and dry the product. The garlic is cut into slices, they stuff the brisket.

A smokehouse is installed, where meat is smoked for half an hour, which was previously required to be salted. When the juicy and tender dish cools down, it is served to the table.

Pork belly is a real find for culinary specialists. With a little skill from an inexpensive cut, you can cook a lot of everyday and festive dishes - tasty, nutritious and fragrant. A variety of recipes for salted brisket with appetizing greasy layers allow you to stock up on this product for the future. At home, a dry and hot method of salting meat and lard is usually used, or a special brine with a bouquet of spices and spices is used.

Salt pork belly under oppression

Rinse a fresh brisket weighing 1 kg thoroughly in running water, then blot with a white cotton napkin. to deliciously salt pork, cut the cut into even layers 5-6 cm thick each. After that, stuff the brisket with thin cloves of garlic to taste and rub with coarse salt (4 tablespoons) and a mixture of various spices and spices.

For salting, choose a whole fresh cut with a thin intact skin, as well as layers of bacon and meat of approximately the same size. A sharp knife should easily, without jerks, enter the brisket

Choose your flavor bouquet individually. For example, it may include:

Freshly ground black pepper (5 g);

Dried and chopped dill heads (5g);

Coriander (5 g);

Nutmeg (2.5 g).

Put a little salt and seasonings, 2-3 broken bay leaves and a pinch of allspice peas on the bottom of an enamel pan. Dip the brisket skin side down in a bowl, cover with a wooden circle and press down with a suitable press. For the first day, keep the pan away from sunlight at room temperature, then keep until cooked in the refrigerator (but not in the cold!) For 3-5 days.

Hot way of salting brisket

Cut the pork into pieces of optimal length (depending on the dishes) and a thickness of 3-3.5 cm each. Rinse and dry the meat, and scrape the skin with a sharp knife until white. Then bring the water in an enamel pan to a boil and add spices and spices. Crush the allspice with a spoon first.

For 1 kg of brisket and 1.5 liters of water, you need to prepare:

Table salt (1 cup);

Peppercorns (10-15);

Adjika (2.5-5 g);

Bay leaf (4 pcs.);

Garlic (1-2 cloves).

Place the pieces of brisket in boiling water and boil over medium heat for 5 minutes. After that, remove the dishes from the stove and hold in a warm place for 10-12 hours. Remove the pork, let the moisture drain, rub with grated garlic to taste and keep in cling film on the refrigerator shelf. After 2-3 hours, a great fast food snack can be eaten.

Delicious pork belly in brine

Cooking salted pork in brine (the "wet" method) is a practical method of home canning, as it allows the product to be stored for a long time and not lose its taste. In this case, the brisket should be cut into small pieces and placed in a sterile glass jar, wrapped with peppercorns and garlic cloves.

Salted pork belly is served with a vegetable side dish and rye bread, as well as a separate snack. This is an excellent addition to meat and sausage cuts, decorated with fresh herbs.

Next, salt the water (per 1 liter glass of salt), bring the liquid to a boil and cool to room temperature. Pour the brine over the pork and cover the dish loosely. Keep in a cool and dark place for a week (until ready), then place in the refrigerator to store.

"Cold" or "dry" pork belly salting usually takes a long time - at least several days. But you can cook tender meat with bacon and in a "hot" way. After 15 hours you will be able to enjoy tender homemade brisket. This method is very simple, and at the same time, the result is always excellent. Salt the brisket so even a beginner can. You can't buy meat like this in a store. Let's find out how the brisket in brine is cooked, the most delicious recipe is in front of you.

Ingredients:

- pork brisket - 500 g;
- table salt - 1/2 cup;
- bay leaf - 2 pcs.;
- allspice - 7-8 pcs.;
- dry adjika - 1.5 tbsp. l.;
- garlic - 1-2 cloves (in brine) + 1 clove for rubbing.

1. Choose a piece of pork belly to your liking - with a predominance of meat or fat. I chose a moderately fatty piece with a lot of meat and small layers of fat. You can use pork with or without skin. Wash it in plenty of cold water and pat dry with a towel or paper towels.

2. Prepare hot brine. It will require about a liter of clean water. Pour it into a saucepan and bring to a boil. Pour in the salt. Don't let the large amount of this ingredient scare you, as the brisket ends up moderately salty and spicy. Salt will prevent the brisket from spoiling during salting, because it acts as a natural preservative.

3. Prepare a bouquet of spices. Crush allspice with peas with a tablespoon or with the flat side of a knife. Add next to the salt.

4. Also in this recipe, dry adjika is used. If you don’t have a ready-made mixture, you can cook it yourself by mixing suneli hops (basil, celery, dill, hot pepper, parsley, cilantro, mint, marjoram, savory, fenugreek, hyssop and other Caucasian herbs) with dried garlic and other spices taste. Add adjika to the brine.

5. Also put a couple of bay leaves in a saucepan.

6. Peel 1-2 cloves of fresh garlic and, without chopping, drop into boiling water.

7. When the brine boils again, put the brisket in it and bring the brine back to a boil. From now on, cook the pork for 5-7 minutes (depending on the size of the piece). Then remove the pan from the heat and leave at room temperature for 12-16 hours. While the brisket is in brine, it will be saturated with the aroma and taste of seasonings, it will be well salted, it will become very tender and tasty. Don't worry, it won't spoil.
By the way, to give the brisket an interesting golden hue, you can add a few handfuls of onion peel. You can see the recipe for brisket prepared in this way.
Just do not forget to rinse it thoroughly, or better, soak it in cold water for several hours.
And to give a slightly smoked taste, you can add 2-3 tablespoons of liquid smoke to the brine or smoke the finished brisket for 1.5-3 hours (depending on the type of smokehouse).
But the brisket prepared according to this recipe turns out to be tasty and appetizing, so I consider experiments unnecessary.

8. Then remove and dry the brisket.

9. Peel the remaining garlic and pass through a press or finely chop with a knife. Rub meat with garlic.

10. Then wrap it in cling film and refrigerate for at least 3 hours. To make the brisket more dense and not crumble when cutting, you can install a weight of about 3 kg on top (a jar or bowl of water, etc.).

11. And then you can cut the pork and taste it. Here is such a soft pink and juicy brisket in brine, this is the most delicious recipe in my humble opinion and according to the unofficial rating of my household. Therefore, I recommend you to try it.