How to pickle a brisket in a jar of garlic. Dry salted pork belly with garlic

Once before the revolution, the book of Elena Molokhovets with beautiful name"Gift for young housewives." A surge of interest in this book could be observed in the 1990s, when Russian housewives sought to revive old recipes grandmothers and great-grandmothers.

This article will focus on pork belly and how to cook it, from home smoked and salting before baking using the newfangled tools in the form of foil or a cooking sleeve.

Oven-baked brisket at home - photo recipe step by step

Homemade meat products are always in demand among households and guests. To cook the brisket at home to please loved ones, the hostess will help the photo-recipe of boiled-baked brisket.

To cook pork belly:

• Brisket on the skin - 1.2 - 1.3 kg.
• Carrot.
• Peppercorns.
• Water - 1.5 liters.
• Salt.
• A set of spices (pepper, paprika; nutmeg).

Cooking:

1. Wash the brisket under the tap. If there is dirt on the skin, then these places must be cleaned with a knife.

2. Put the brisket in the pan. Pour water. It should cover the meat. Coarsely chop the unpeeled onion and carrot and put in a saucepan with the meat. Send 5-6 peppercorns, salt to taste and a couple of bay leaves there.

3. Heat the contents to a boil over high heat, remove the foam, switch the stove to moderate heat and cook the brisket with a lid until tender. This process usually takes 90-100 minutes.

4. Remove the brisket to a plate. Mix spices in two tbsp. spoons and coat the brisket on all sides.

5. Place the meat on a baking sheet or in a heat-resistant form. Put in the oven. Bake the brisket at +180 degrees for about an hour.

6. It remains to cool the homemade boiled-baked brisket and serve it on the table.

How to pickle brisket yourself at home

Fragrant slightly salted brisket home cooking will only cause admiration in the eyes of girlfriends and household members. At the same time, it is prepared from simple products and the technology is not too complicated.

Ingredients:

• Fresh pork belly - 1 kg.
• Salt - 1-2 tsp.
• Spices to taste of the hostess / household.
• Garlic - 1 head (or less)

Action algorithm:

1. For salting, you need to choose the most accurate and beautiful brisket, some housewives do not even advise washing it, but recommend simply scraping it with a knife, removing adhering debris.
2. If you wish, you can still rinse the brisket under cold water, then shake thoroughly and remove excess water with a paper towel.
3. Peel the garlic, rinse the teeth under water. Cut into large cubes.
4. Cut the brisket with a thin sharp knife, pour a little salt into the holes and insert the pieces of garlic.
5. Then generously sprinkle with salt and selected spices, rub the salty aromatic mixture into the surface of the brisket.
6. Take a flap of ordinary cotton fabric (of course, clean). Wrap the brisket in a cloth and leave in the kitchen. At room temperature, salting should take place during the day.
7. Next, transfer the brisket to another flap and send it to a very cold place, where it can still be kept for a day.

Now the brisket is ready to eat, since the piece for pickling was large enough, the family will not be able to eat it right away, so it is necessary to cut it into smaller pieces, leave something for eating, and store the rest in the freezer.

Smoked brisket at home

Salting is one of the oldest and most proven recipes of Russian housewives. Smoking was no less popular before, and today you can try to master the preparation of this delicacy dish. Moreover, smoking will be conditional, but color and aroma are provided.

Ingredients:

• pork belly- 1.5-2 kg.
• Garlic - 1 head.
• Salt - 4 tbsp. l.
• Husk from onion.
• Smoked sausage - 70 gr.
• Seasonings - zira, pepper (black and red), coriander.
• parsley and Bay leaf.
• Mustard.

Action algorithm:

1. Rinse the brisket, dry with a towel.
2. Stuff the prepared piece with garlic cloves.
3. Put all the spices, bay leaf, washed and chopped parsley, washed onion husks in an enameled pan at the bottom.
4. In the same pan, lower the brisket, and so that the skin is on top.
5. Cut the smoked sausage into circles and also put in a saucepan.
6. Boil water, cool slightly. Gently pour hot water in a saucepan with brisket and spices. Press down with a plate / lid and weight so that it does not float.
7. Put on fire, after boiling add a little salt and add honey. Boil the brisket for 1.5 hours. Get out of the decoction.
8. Prepare the mixture for the marinade - mix mustard, red and black peppers, spices, crushed garlic clove. Grate the brisket well with the resulting mass.
9. Wrap in cotton cloth, then in foil. Put in a large container, press down with a load.
10. After complete cooling boiled smoked brisket put away in the cold.

Although there was no smoking, the brisket prepared in this way will be very fragrant and tender.

Recipe for brisket in onion skins

Onion peel is known to be very strong natural dye, it is most actively used by housewives when dyeing Easter eggs. But in this case the onion husks will play their part in marinating the brisket and also help to give the final product a nice ruddy hue.

Ingredients:

• Pork belly - 1 kg.
• Onion peel, removed from 5-6 onions.
• Garlic - 3 cloves.
• Salt - 2 tbsp.
• Water - 2 liters. or a little more.
• Spices such as sweet peas, cloves, laurel, black and/or hot peppers.

Action algorithm:

1. Prepare the marinade: add salt, all spices and onion peel to the water.
2. After boiling fragrant marinade put the brisket in there.
3. Make a minimum fire, cook for an hour and a half (no less).
4. After cooking, remove the brisket from the marinade.

Some housewives invite relatives to taste the still hot dish. Others let the brisket cool, but in both cases the dish is eaten very quickly.

Boiled homemade brisket with garlic

cooked homemade brisket – wonderful dish, suitable for festive occasions, and for daily snacks. After cooking, it becomes very soft, which will be positively appreciated by people of age. Especially good is the brisket cooked with big amount garlic, which gives delicate fragrance the finished dish.

Ingredients:

• Brisket - 0.8-1 kg.
• Salt - 150 gr.
• Water - 2 liters.
• Spices (lavrushka, peppers, coriander, cloves, cumin).
• Garlic - 5-7 cloves.
• Black pepper, red pepper, dry adjika for making marinade.

Action algorithm:

1. Salt water, add spices. Boil.
2. Gently lower the brisket into the boiling water. There shouldn't be too much water. experienced housewives note that the dish tastes better when the water is initially two fingers higher than the meat.
3. Continue the cooking process for 40 minutes.
4. Leave to cool without removing from the pan. When the brisket is completely cold, you can start marinating.
5. Mix the indicated or favorite spices (salt is no longer required) and crushed garlic cloves.
6. Spread the meat well with a fragrant marinade.
7. Wrap in a sheet of foil. Hide in the cold.

It is advisable to endure the night (or day), and then begin the magical process of tasting.

How to cook pork belly roll

Interestingly, the pork belly is suitable not only for salting or baking in a whole piece, but also for making a roll. This homemade delicacy far superior in taste shop products. It is good for cold cuts on the festive table, and sandwiches for breakfast.

Ingredients:

• Pork belly - 1-1.2 kg.
• Garlic - a head (or a little less).
• Ground peppers.
• Salt - 1 tbsp. l.

Action algorithm:

1. Gently wash the fresh brisket. Pat dry with a paper towel.
2. Next, cut off the skin, and not from the entire layer, but from the part that will be inside the roll (about half).
3. Cut the rest of the skin and meat. Insert slices of peeled garlic into the punctures. Rub the piece well with salt, then repeat the rubbing process, but use spices.
4. Roll up so that the skin remains on top. Tie the roll with a thick thread so that it does not unfold.
5. Next, wrap the semi-finished product in foil so that there are no holes and holes.
6. Bake for about 2 hours on a baking sheet.

Toward the end of the baking process, remove the foil and wait until it appears. golden brown. The dish is best served cold, but with the amazing aromas from the kitchen, it's possible that the family will demand a tasting much sooner.

How to cook pork belly in foil

Previously, the housewives had a problem, in order for the meat to be completely cooked, it was necessary to keep it in the oven for several hours. During this time, the top of the brisket usually burned, became dry and tasteless. Now the situation is saved by ordinary food foil, which allows you to save juiciness.

Ingredients:

• Pork brisket - 1 kg.
• Bay leaf.
• Mixture fragrant herbs and spices.
• Salt.
• Garlic - 5-10 cloves.

Action algorithm:

1. Rinse or not rinse the brisket, the hostess decides for herself. If the meat is doused with water, then you need to dry it afterwards.
2. Cut the garlic. Make many punctures on the surface with a sharp knife, hide a piece of garlic and a piece of bay leaf in each.
3. Rub the entire surface with a mixture of salt, herbs and spices.
4. Lay the brisket on a large sheet of foil, wrap, avoiding open spaces.
5. Put in the oven. Bake 2 hours.
6. Then open and brown a little.

Easy, simple to prepare, but the taste is amazing, the hostess will hear many words of gratitude from relatives and friends who came to the tasting.

Recipe for pork belly in a bag or sleeve

Foil baking is one of the most convenient ways, and the meat remains tender, and the baking sheet does not need to be washed. In this regard, foil can only compete with a sleeve or a baking bag. In this case, the meat will turn out even more tender.

Ingredients:

• Pork knuckle (with large layers of meat) - 1 kg.
• Salt.
• Lemon for pickling.
• Garlic - 5 cloves.
• Vegetable oil.
• Spices for meat / brisket.
• A little green.

Action algorithm:

1. Brisket is best taken lean, with thin layers of fat and thick layers of meat. In this recipe, the pickling process plays a very important role.
2. First, prepare the marinade, grind spices in oil, salt, add lemon juice.
3. Rinse the brisket with water. Wipe dry.
4. Insert garlic cloves into the slits. Delicious marinade with a pleasant lemon smell, grate a piece of meat on all sides.
5. Leave covered/covered for 40 minutes.
6. Place the piece in a bag/sleeve for baking. Close the edges tightly.
7. Bake until almost done.
8. Make punctures in the bag and wait until the meat becomes nicely ruddy in appearance.

Hot is good for this dish. boiled potatoes and a pickled cucumber from the refrigerator.

Contrary to some opinions, science claims that lard useful, 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 do not use, because 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 is enough. large spoons.

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

An enameled pot of water should be raw egg or peeled potatoes 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 will take for the products to be salted, it is recommended to keep 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 to the brisket rich aroma and unique spicy taste.

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. Taste 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 gobble up with appetite hearty yummy at the table. 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 and on top.

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 peel salted by the hot method using a slow cooker. You will need to soak the onion peel, wait a few hours, put it in a colander, rinse in a 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 is poured into a liter of water coarse salt and a mixture of spices. 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 even salted or pickled can be smoked using hot method. It is recommended to use a dry marinade. From the ingredients you need to prepare the seeds 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 juicy and tender dish cool, then served to the table.

Salted brisket needs no introduction and advertising. She is loved by men and women, served on a holiday and taken with them on a hike. How to cook salted brisket yourself? Easily!

Salted Brisket - General Cooking Principles

Salted brisket can be prepared in three ways: dry, in brine and hot.

For salting the brisket in a dry way, salt, spices, herbs and garlic are used. The ideal salt ratio for salting: 4 tbsp. tablespoons of salt per kilogram of brisket. Stuff the brisket with slices of garlic. Sprinkle the bottom of the bowl with a mixture of salt and spices and lay the brisket on it, sprinkling with the same mixture. Leave it like this for a day, then put it in the refrigerator.

Salting the brisket in the second way involves preparing a brine. To do this, boil water with salt, after which it cools. The brisket is cut into small pieces. Spread them in a bowl, shifting herbs, spices and garlic. All this is poured with cooled brine, covered with a lid and left for several days. After that, they try the brisket, and if it is salted, they put it in the refrigerator.

Hot-salted brisket, pre-boiled for several minutes in water with the addition of salt and spices. Then leave in the same solution for at least 8 hours. Then the brisket is taken out, rubbed with garlic, covered with herbs, wrapped in foil and put in the refrigerator.

Recipe 1. Salted brisket

Ingredients

A few cloves of garlic;

a tablespoon of ground pepper;

Two st. spoons of salt.

Cooking method

1. Peel the garlic cloves and cut into slices of medium thickness. Wash the brisket, dry it with a napkin and cut it to the very skin into pieces of 6 cm. Mix salt and pepper.

2. Thoroughly rub the brisket with a mixture of salt and pepper, stuff the whole piece with garlic. Wrap the brisket in baking paper and leave for four hours.

3. Then send the brisket from the refrigerator for a day, then take it out, rub it a little with salt, wrap it in new paper and leave for another day. Take out the brisket again, put it in a bag and send it to freezer for another 24 hours. The brisket is ready!

Recipe 2. Salted brisket under oppression

A kilogram of fresh brisket;

Salt - 4 tbsp. spoons;

5 g of ground black pepper, dried and chopped dill umbrellas, coriander;

a pinch allspice peas;

A few cloves of garlic and bay leaves;

2.5 g of nutmeg.

Cooking method

1. Thoroughly wash the brisket, after which it is necessary to blot it with a napkin. Cut into pieces 5 cm thick. We clean the garlic from the husk and cut into plates. Mix salt with spices.

2. We make small cuts in the brisket, where we insert the garlic plates. Thus, stuffing all the pieces. Each piece is carefully rubbed with a mixture of spices and salt.

3. We cover the bottom of the dishes with salt and seasonings, put a few bay leaves and allspice. Lay the brisket skin side down on a layer of salt. Cover with a plate and press down with a load. We leave the dishes with the brisket for a day at room temperature, after which we send the brisket to the refrigerator, and keep it there until cooked. After about three days, the brisket is ready!

Recipe 3. Hot salted brisket

Ingredients

A kilogram of fresh brisket;

A glass of salt;

15 black peppercorns;

A teaspoon of adjika;

A few bay leaves;

A couple of cloves of garlic;

One and a half liters of water.

Cooking method

1. We wash the brisket, dry it with a napkin and cut it along the length of the dish in which it will be salted and three centimeters wide. Scrape the skin with a sharp knife white color. We clean the garlic from the husk and pass through the garlic press.

2. Pour water into an enameled pan, bring it to a boil, salt and add spices. Allspice is ground in advance in a mortar.

3. Dip the brisket pieces into the boiling brine and cook for about five minutes. Remove the pan from the heat and leave for 10 hours. After this time, we take out the brisket, wait until the moisture drains, rub it with chopped garlic, wrap it in cling film and send it to the refrigerator. Three hours later, the brisket is ready.

Recipe 4. Salted brisket "Juicy"

Ingredients

A kilogram of pork belly;

Half a glass of salt;

5 cloves of garlic;

Two teaspoons of a mixture of peppers;

10 peas of coriander;

A couple of bay leaves;

fresh greens dill.

Cooking method

1. We wash the brisket well and dry it with a napkin. Pour salt into a bowl and roll the brisket on all sides in it. Remove excess salt.

2. Peel the garlic, squeeze half through the garlic press, and cut the rest of the cloves into plates. We make small cuts in the brisket, where we insert the garlic plates. Sprinkle the top of the brisket with a mixture of peppers and cover with sprigs fresh dill.

3. Place the brisket tightly in a bowl, add coriander crushed in advance and bay leaf. Leave for a day, then put in the refrigerator for another 24 hours. The brisket is ready!

Recipe 5. Salted brisket boiled in onion skins

Ingredients

A kilogram of pork belly;

Husk from five onions;

Half a glass of salt;

10 black peppercorns;

Two carnation flowers;

A few cloves of garlic;

Half a teaspoon of mustard seeds.

Cooking method

1. Take a brisket with a good meat layer, wash, dry and cut into strips five centimeters wide, and the length of the pieces should correspond to the dishes in which you will salt.

2. Place the brisket in a saucepan, cover with water, then take out the pieces, add salt, onion peel, spices to the water and put on fire. We lower the brisket into the boiling brine, reduce the heat and cook it for half an hour. Before turning off, add chopped garlic.

3. Leave the brisket in the brine until it cools down. Take out the pieces, lay them on a wire rack to drain excess moisture from the glass. Grate the brisket with the garlic passed through the press. Mix red and black pepper, mustard seeds, and sprinkle the pieces with this mixture.

4. Wrap the brisket in a film or foil and refrigerate for a day.

Recipe 6. Fragrant salted brisket

Ingredients

800 g pork belly;

4 tbsp. tablespoons of coarse salt;

2 teaspoons paprika;

Half a teaspoon of ground nutmeg, sugar, coriander, red and black ground pepper, dried dill.

Cooking method

1. Wash and dry the brisket. Cut in half. Make slits on top of the skin. Peel the garlic, cut into slices or pieces, and distribute it into cuts.

2. Rub the brisket well with salt, put in a deep bowl. Cover with a plate on top and place the load. Leave under oppression for a day.

3. Mix dill, paprika, red and black peppers, nutmeg, sugar and coriander. Peel the brisket from salt, blot with a napkin, and rub well with spices, not forgetting about the cuts.

4. Wrap the brisket in baking paper, place in plastic bag and refrigerate for a couple of days. Then place it in the freezer for an hour.

Recipe 7. Salted brisket with ascorbic acid

Ingredients

Half a kilogram of pork belly;

Six tablets of ascorbic acid;

5 cloves;

8 peas of allspice;

12 black peppercorns;

Half a glass of coarse salt;

5 cloves of garlic;

2 bay leaves;

A tablespoon each of cayenne and ground black pepper;

Liter of water.

Cooking method

1. Add salt and spices to the water, boil and cool. Rinse the brisket well and pat dry with paper towels. Peel the garlic and mince with a garlic press. Ascorbic acid grind into powder and mix with garlic. Rub the brisket with this mixture on all sides.

2. Pour the brisket with the cooled brine and refrigerate for a week. The brine should completely cover the brisket, if necessary, use oppression.

3. Mix cayenne and black pepper. Drain the brine from the brisket, put it on a wire rack to drain excess liquid. Sprinkle a piece with a mixture of peppers and send it to the refrigerator for 24 hours.

Recipe 8. Salted brisket with basil and sweet pepper

Ingredients

One and a half kilograms of brisket;

A glass of coarse salt;

Half a glass of sugar;

Sweet red pepper;

Bulb;

Chopped basil - a tablespoon;

3 cloves of garlic;

0.5 teaspoon of allspice;

6 bay leaves;

A couple of sprigs of thyme;

A tablespoon of black peppercorns.

Cooking method

1. Bell pepper wash, dry, cut out the tail, clean out the seeds and finely chop. Onions and garlic are peeled and chopped with a blender. Pour salt, sugar into a plate, add allspice, chopped basil, chopped peppers, garlic and onions. We mix everything thoroughly.

2. Sprinkle the bottom with half of the spicy-vegetable mixture enamelware. We spread the brisket, sprinkle it with the remaining spices on top, lay out the bay leaf, thyme sprigs and sprinkle with black peppercorns.

3. Cover the brisket with cling film, then with foil and press down with a load. We put the dishes in the refrigerator for 10 days, periodically turning the brisket and stirring the mixture of vegetables and spices.

Recipe 9. Salted brisket with hot peppers

Ingredients

A kilogram of pork belly;

Half a glass of table salt;

5 bay leaves and clove buds;

12 black peppercorns;

To taste mustard seeds, coriander, fennel and cumin;

Two red hot peppers;

Head of garlic.

Cooking method

1. Wash the brisket, dip it in napkins and cut into small pieces. At hot pepper cut off the tail and chop it with rings. We clean the garlic from the husk and the mode thin plates.

2. Dissolve salt in water, wait until it boils, and cook for five minutes. Sprinkle the bottom of the enameled dish with spices, lay out the pieces of hot pepper and garlic. We spread the pieces of brisket, pour the cooled brine, cover with a lid and leave in cool place for two days.

• Sherry or Madeira, as well as barberry berries, can be added to the brine. This will make the brisket even more aromatic and tastier.
• Take for salting whole piece breasts with thin skin without damage, and layers of meat and fat of the same thickness. The knife should go into the brisket easily.
• Salted brisket is served with a side dish of vegetables, or as an independent snack. Before serving, clean the sternum from excess salt, or rinse under running water. It can be used in cold cuts, garnished with finely chopped herbs or green onion.
• Place the finished brisket in the freezer for a couple of hours. This is done so that it can be beautifully cut into thin plates.
• Salted brisket can be baked in the oven, or added as an accompaniment to your favorite dishes.
• Store the brisket in the refrigerator or in a dry, cool basement.
• If you add onion peel to the brine, the brisket will acquire a beautiful golden color.

This article will focus on pork belly. Pork belly is a part of the carcass, which is located behind the shoulder blades on the sides of the abdominal region. It represents alternating layers of thin layers of meat with lard. Most often, the brisket is salted, pickled or smoked.

Further, it will be described in more detail how to quickly and tasty pickle pork belly at home. You can salt not only dry, but also in brine. On the market, they acquire a beautiful and appetizing brisket. Meat that is planned to be salted must necessarily pass veterinary control, this must be evidenced by a special certificate or seal from the place of slaughter. Of course, you can salt the brisket with salt alone, it will turn out to be quite edible, and even tasty, but not very interesting, so it is recommended to salt it with spices.

How to pickle the brisket in dry spicy salting?

Ingredients :

• pork belly;
• Ground black pepper;
• Red ground hot peppers, preferably in half with paprika;
• Garlic;
• Coarse table salt.

Cooking

Salt is recommended in parchment paper, but a rectangular container is also suitable. Ground black pepper, ground red pepper, salt are mixed in equal proportions, and cloves can be added if desired. Peeled garlic is cut into thin slices across the tooth. On a piece of brisket, deep cuts are made to the skin so that rectangular pieces about five centimeters by eight are obtained, pieces of garlic are placed in the cuts and covered with plenty of salt and pepper mixture. Do not be afraid to pour salt more than it should be, the fat will take in as much as it should and not a gram more.

A piece of brisket sprinkled with spices and salt is placed in a container (ideally if it is a ceramic, enameled or glass tray, a plastic container is also suitable) or wrapped in paper.

The container or bundle is placed on a shelf in the refrigerator for a whole day. Then overnight in the freezer. Sliced ​​cooked brisket thin slices. This wonderful delicacy can be used in the preparation of sandwiches with rye bread Or just serve it on plates.

How to pickle brisket in brine?

Required Ingredients :

• pork belly;
• Water;
• Salt;
• Peppercorns black or allspice;
• Mustard, fennel, cumin and coriander seeds;
• Bay leaf;
• Carnation;
• Hot red pepper;
• Garlic.

Cooking process

The brisket is carefully cut into rectangular pieces about five centimeters by eight in size. You will need exactly as much brine as it would be enough in a cramped container to pour all the pieces of brisket one finger higher. Approximate calculation of ingredients per liter of brine: five pieces of bay leaf, twelve pieces of peppercorns, five cloves, two pods of red pepper, five cloves of garlic, the rest to your taste are coriander seeds, fennel cumin and spices. There should be enough salt in the brine so that a raw egg or fresh potato floats to the surface.

Salt is dissolved in the required amount of water, pieces of brisket, hot pepper, garlic, dry spices are placed in a container. The water is boiled with salt for five minutes and cooled to a temperature of sixty degrees C. Pieces of brisket with spices are completely poured with brine and the container is closed with a lid; it is forbidden to use a plastic container. The container is sent to a cold place for forty-eight hours. If light is added to the brine strong wine, such as sherry or Madeira and various ground spices black and red pepper, barberry berries, coriander will turn out much tastier.

How to salt the brisket under oppression?

A brisket weighing more than one kilogram is washed in running water, then blotted with a cotton napkin. In order to salt the brisket as tasty as possible, the cut is cut into equal pieces five centimeters thick each. After that, the brisket is stuffed with thin cloves of garlic to your taste and rubbed with coarse salt about fifty grams, and different mix spices and spices.

For salting, it is recommended to choose a fresh whole cut with intact thin skin, as well as with layers of meat and bacon of the same size. sharp knife V good brisket should enter easily, without jerks.

You can try to choose a flavor bouquet of spices individually. For example, it might include:

• Black freshly ground pepper ten grams;
• Chopped dried heads of dill ten grams;
• Coriander ten grams;
• Nutmeg five grams.

A little seasoning and salt, three broken bay leaves, one pinch of allspice peas are placed on the bottom of an enameled pan. The brisket is lowered into the container with a skin, covered with a wooden circle and pressed down. suitable press. For the first time in a day, the pan is kept away from direct sun rays at room temperature, then keep in the refrigerator until ready for five days.

Tender pork belly in aromatic brine

practical method home canning is the preparation of salted pork belly in brine or wet way, it allows the product to be stored for a long time and not lose your taste qualities. In this case, it is recommended to cut the brisket into small pieces and place in a sterile glass jar, cover with peppercorns and garlic cloves.

Salted pork belly is usually served with vegetable garnish with rye bread, and as self snacks. This is a great addition to sausage and cold cuts, decorated with finely chopped fresh herbs.

Next, the water is salted, the liquid is brought to a boil and cooled to room temperature. Pork is poured with brine, and the container is loosely covered. Keep in a dark and cool place for seven days until fully prepared and then stored in the refrigerator.

Brisket, salted in the traditional way

Required Ingredients:

• Pork brisket;
• Garlic;
• Salt;
• Ground black pepper.

Cooking tender pork belly

• First of all, prepare the brisket, clean off all the specks from it, be sure to remove small bones. Next, make an incision along the brisket up to the very skin every three centimeters.
• Take the garlic, peel it and cut into thin slices. Coarse salt is prepared.
• The brisket is carefully laid out on a clean piece of any material, later the salted brisket is wrapped in it. The incisions on the brisket are carefully cut, garlic is put in and salt is added. Then the cut is carefully connected, and the next one is treated in the same way, and so all the steps are repeated until the last cut.
• The outer sides of the brisket are rubbed with salt, sprinkled liberally on top and spread with garlic cloves.
• For those who prefer it spicier, ground black pepper can be poured into the cuts and over the brisket. Pepper is very tasty.
• Next, the salted brisket is wrapped in a piece of cloth and sent to the refrigerator for a day.
• A day later, the fabric is changed, and the brisket is salted and sent again for a day in the refrigerator.
• After this time, the brisket will be completely ready. She absorbed everything required amount salt and garlic flavor. Salted brisket should be stored in the refrigerator.

Pork belly is considered universal product, it is served to festive table and use in daily diet. Not all housewives know how to pickle meat on their own, so they resort to purchased compositions. Let's consider the important aspects in order.

How to choose pork belly

1. For salting brisket at home, a fresh cut, which has thin, intact skin, is optimal. At the same time, always pay attention to the smell, it should not be repulsive, but, on the contrary, pleasant.
2. Refuse to purchase the product in large supermarkets, as a rule, in such stores, “winded goods” are released. Give preference to trusted "home" sellers, but rather buy brisket directly from the farm.
3. Choose a piece that has the same size meat and greasy layers. This feature will allow you to pickle the brisket as efficiently and evenly as possible.
4. Before you go shopping for meat, prepare a perfectly sharpened knife with a sharp edge. When you find a specimen you like, stick it into its cavity cutlery. The knife should penetrate the meat evenly, without hesitation or jerks.

Pork belly preparation

After purchasing the delicious piece, it must be carefully prepared for further manipulations.

1. To properly carry out the procedure, scrape the fat and skin with a knife blade, removing upper layer. After that, wash the meat under the tap, carefully removing any invisible plaque. Next, you need to decompose into flat surface paper towels in 4-5 layers and wrap them around the brisket. Such a move will help to collect excess fluid.
2. When the brisket is completely dry, start choosing the right salt. Large is considered optimal. culinary composition, since the crushed mixture salts only the top layer. Such a move does not prevent the process of decay, since the inner rows are not dehydrated. Iodized salt is also not suitable, as it burns the surface of the brisket, provoking quick spoilage of the product.
3. Important attention must be paid to suitable utensils for salting. Only those containers that are made of materials that are not susceptible to oxidation are suitable here. It could be glass jar or a dish with high sides, a plastic container for storing food or heating in the microwave, a ceramic bowl with a lid, or an enamel saucepan.

Pork belly: dry pickled

• pork brisket - 1.2-1.4 kg.
• coarse salt - 210 gr.
• ground pepper (red) - at the discretion
• ground pepper (black) - 20 gr.
• garlic - 8 teeth

1. Cut the pre-washed and dried brisket so that you get pieces of the same size (about 7 * 9 cm.). It is important that the product is cut through to the skin.
2. Peel the garlic cloves, cut them into thin slices, insert into the resulting slots. Mix ground red and black pepper, rub the pieces with a loose mixture on all sides.
3. Wrap the brisket slices in parchment paper or use a suitable non-oxidizing container that seals tightly.
4. Send the product to the refrigerator for 24-26 hours, after this period, take out the pork and move it to the freezer for another day. When the specified period has passed, remove the brisket, cut into slices and evaluate the taste.

Pork belly in brine

• brisket - 1-1.2 kg.
• purified water - 1.2 l.
• Chili pepper - 1 pod
• pepper (peas) - 12 pcs.
• bay leaf - 7 pcs.
• fennel (seeds) - optional
• cumin - to taste
• coriander (seeds) - to taste
• carnation - 6 buds
• potatoes - 1 tuber
• ground pepper (black) - 10 gr.
• mustard powder- 10 gr.
• garlic - 7 teeth
• table salt

1. Cut the brisket into pieces about 6 * 8 cm in size. Put the product in a suitable container that does not undergo oxidation.
2. Pour filtered water into an enameled pan with thick walls, peel 1 potato tuber, send it to a container with water.
3. Add enough salt until the potatoes begin to float to the surface. As soon as this happens, remove the tuber, add coriander, cloves, fennel seeds, chili peppers, peas, cumin, mustard powder, bay leaf.
4. Put the pan on the stove, bring to a boil, simmer for another 5 minutes. After the specified period, cool the solution to a temperature of 45-50 degrees. Pour the pieces of brisket with the resulting brine so that the liquid covers the meat by 1-2 cm.
5. Cover the pan with a lid, put in the refrigerator for 2 days. After that, take it out, evaluate the result, if necessary, increase the exposure time to 3 days.

• pork brisket - 550-600 gr.
• table salt - 100 gr.
• garlic - 6 teeth
• ground black pepper - to taste

1. Cut the washed brisket into small pieces 6 * 9 cm in size, after that make cuts on the surface of the skin, which will be located at a distance of 1-1.5 cm.
2. Peel the garlic cloves, chop them into thin slices, insert into the resulting incisions. Sprinkle with salt, rub it over the entire surface. Mix salt with black ground pepper, apply the loose mixture to the sides of the brisket.
3. Fold gauze in 3 layers, wrap the brisket rubbed with spices in it, place in Plastic container, close the lid. Send the product to the refrigerator, wait 10-12 hours.
4. After the due date, replace the used gauze with a clean cloth, if necessary, rub the breast again with salt and pepper. Put it back in the refrigerator for 24 hours.
5. After this time, clean the surface of the product with a knife, removing extra salt. Remove the garlic slices, cut the meat into thin slices, add a piece of bread and green onions.

Pork belly: salting in a slow cooker

• pork belly - 1 kg.
• bay leaf - 6 pcs.
• purified drinking water - 1.2 liters.
• onion peel - 2 handfuls
• salt - 225 gr.
• garlic - 10 teeth
• granulated sugar(preferably cane) - 60 gr.
• black pepper (peas) - 12 pcs.

1. Soak the onion peel in cool water, leave for half an hour. After the expiration date, transfer the product to a colander, rinse, partially dry.
2. Prepare a multicooker bowl, line its bottom with pre-soaked husks and bay leaves.
3. Pour water into a separate enameled pan, add salt and granulated sugar there, wait for the granules to dissolve. After that, pour the solution into the container of the multicooker.
4. Slice the pork belly into portioned pieces, approximately 7*8 cm in size, send them to the saline solution.
5. Set the “Extinguishing” function on the device, turn on the multicooker for 2 hours. After the expiration of the period, set the "Heating" mode, the exposure time is 8 hours.
6. Pass the garlic through the press, mix with pepper, rub the brisket. wrap in cling film, put in the freezer for 12 hours.

On the shelves of stores lined with products stuffed with all sorts of additives and preservatives. For this reason, many people prefer to salt the brisket at home, while receiving 100% natural product. Adapt recipes "for yourself", experiment with seasonings.

Video: how to pickle lard or dry salted brisket