Hot pickled pork belly. Pork belly: dry pickled

pork belly: how to pickle

Salt pork belly under oppression

Rinse a fresh brisket weighing 1 kg thoroughly in running water, then blot with a white cotton napkin. for a tasty salting of 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 in the dish with the skin down, cover with a wooden circle and press down suitable press. For the first day, keep the pan away from sun rays at room temperature, then keep until ready in the refrigerator (but not in the cold!) for 3-5 days.

Salting lard the first stage before smoking

Hot way of salting brisket

Cut the pork into pieces of the optimal length (depending on the dishes) and a thickness of 3-3.5 cm each. Rinse and dry the meat, and scrape the skin sharp knife before white color. Then bring the water in an enamel pan to a boil and add spices and spices. Allspice crush 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 things.)
garlic (1-2 cloves)

Place the brisket pieces 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 snack fast food can be eaten.

Delicious pork belly in brine

Cooking salt pork in brine (“wet” method) – a practical method home canning, because it allows the product to be stored for a long time and not to lose at its palatability. 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 vegetable garnish And rye bread, and also as a separate snack. This great addition to meat and sausage cuts, decorated with fresh herbs

Pork belly is considered universal product, it is served at the festive table and used 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

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.
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.
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.
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.

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.
When the brisket is completely dry, start choosing the right salt. A large culinary composition is considered optimal, 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.
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

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.
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.
Wrap the brisket slices in parchment paper or use a suitable non-oxidizing container that seals tightly.
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

Cut the brisket into pieces about 6 * 8 cm in size. Put the product in a suitable container that does not undergo oxidation.
Pour in enamel pan thick-walled filtered water, peel 1 potato tuber, send to a container of water.
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.
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.
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

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.
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 ground black pepper, apply loose mixture on the sides of the brisket.
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.
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.
After this time, clean the surface of the product with a knife, removing excess 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.

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.
Prepare a multicooker bowl, line its bottom with pre-soaked husks and bay leaves.
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.
Slice the pork belly into portioned pieces, approximately 7*8 cm in size, send them to the saline solution.
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.
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

Most likely, there are meat layers in the fat. And when they are, the rule "fat will not take extra salt" - It does not work. Now you can soak the fat in water, it might help. should at least

Elena ~PRECRASNAYA~

How to pickle a brisket.
Cut the garlic cloves lengthwise and poke the brisket with them, then rub it with salt, garlic, sprinkle with black pepper, you can sprinkle with dry dill, wrap in a white cotton cloth and put in a day in cool place and then put in the refrigerator. You can eat within a day.

Ingredients:
Pieces of brisket (fried meat)
Salt and black pepper in equal proportions
Garlic
Bay leaf
Cooking:
Prepare a mixture of salt and pepper.
Roll the pieces of bacon in this mixture.
Pour a layer of the mixture on the bottom of the container, crush the bay leaves with your hands and cut the garlic into slices.
Place pieces of lard on this “pillow” and sprinkle them with parsley and garlic.

Take a 20 g syringe boil brine (Salt, sugar, spices) cool to room temperature and squirt more often a piece of the needle deepen until it is salted. Brine make concentrated I don’t know the weight of the piece it’s hard to say the proportions first hold 6 hours in the room then in the cold but do not freeze

If the meat is planned to be eaten immediately, then table salt in small quantities should be poured into the palm of your hand and rubbed into the meat, periodically adding salt. And if you rub the already prepared meat with a mixture of chopped garlic and hot red pepper, then everyone will drool profusely. Sprinkle generously with salt only for long-term storage when salted and stored.

Delicious! It comes out like smoked. I've cooked it myself many times. How more meat the tastier!

Ingredients:
a piece of pork belly or lard
salt
garlic
Cooking method:
1. Everyone who salts bacon probably has a personal recipe. We talk about how to pickle lard or brisket, based on our experience.
Actually, for conventional salting all you need is lard, salt, garlic and a little patience.

Gudinka can be salted both raw and scalded.
If scalded, then lower the brisket into boiling water for 3-5 minutes. Then cool a little, rub with coarse salt, pepper and garlic, cover with gauze and put in a cool place under oppression for 24 hours.
If fresh, then put more salt, practically sprinkle it, then remove the excess with a knife and under oppression for 36 hours.

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 brisket, 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 wish, table salt"approximately". 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 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 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. 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 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 husks onion, garlic head.

Brisket in onion skins is salted hot using a slow cooker. You will need to soak 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 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 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 table salt crystals, sugar (a tablespoon is enough), red and black ground pepper(half a teaspoon), 5 garlic cloves, onion peels (50 grams), bay leaves (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.

Here in Ukraine, where salo considered a product of prime necessity, in almost every hut they prepare salted lard. The bigger, the better. Especially tasty it is obtained from a domestic pig grown on natural feed in an ecologically clean area. To find the right fat for salting, the townspeople will have to run around the markets.

pork belly with streaks of meat;
Bay leaf;
garlic;
black pepper;
salt.

Salted brisket - recipe

Prepare all the ingredients for pickling the brisket. It is desirable to keep the undercuts for several hours in cold water then the fat will be softer. For salting, we take an exclusively fresh product, after freezing, the taste of fat is no longer the same as it should be.

Mix salt and freshly ground black pepper and rub the pieces with this mixture. fresh fat with good streaks of meat. Salt is used only large stone, fine iodized - no good. For 3 tablespoons of salt, I put a teaspoon of black pepper. To make the finished one appetizing and fragrant, I grind the peppercorns before use.

Put the salted piece of brisket in some container and refrigerate for 2-3 days. Periodically water it with salty liquid, which is formed during salting.

On the third day, take the bacon out of the refrigerator and pat dry with paper towels. Rub a few cloves of garlic with salt to form a pulp.

Cut the brisket in the middle without cutting all the way through. Grate the lard with garlic on all sides, including the incision. But first, try a piece of lard, if it is well salted, then grind the garlic with a small amount of salt, if it seems to you that the lard is not salted, then add more salt to the garlic.

Put a few bay leaves on top of a piece of lard, which greatly improve the taste of salted brisket. Wrap the fat tightly with cling film and leave in the refrigerator for a day. Then transfer to freezer. There it can be stored for a long time. It turns out very tasty.

Housewives are increasingly coming to the conclusion that it is much tastier, and most importantly more useful and cheaper, to do something with their own hands in the kitchen than to buy ready-made meat products. This applies not only to pastries, but also to meat products. A lot of information is interrupted, and when a recipe comes across, for example, how to pickle a brisket at home with garlic, many try to reproduce it for their family.

What is a brisket

Brisket is a first-class meat, pork. The most valuable are pieces of brisket, in which meat layers alternate with layers of fat. Experts subdivide this part of the pig carcass into brisket, brisket on the bone, flank (belly). All this is located in the region of the abdominal muscles, although is it possible to speak of the abdominals of a pig grown for meat?

In addition to salting the brisket at home with garlic, chic rich borscht, soups and other first courses, excellent roasts and smoked meats are prepared from this part of the carcass. Great Options, .

How to choose a brisket and prepare it for salting

First of all, buy meat, not only brisket, preferably from trusted, “own” sellers. They will make sure you get exactly what you need.

The meat should be of a pleasant color and characteristic smell, with a whole skin. It should be free of debris and dried surfaces. Ask the seller for a knife and pierce the piece you like: the knife should smoothly enter it. If you have to force it, or the knife enters the meat with occasional difficulty - better take another piece!

After looking at how to pickle a brisket at home with garlic photo, you will see that the meat does not require any special preparation. It just needs to be rinsed running water, if necessary, scrape with a knife from the fat or skin that you do not like.

Which dishes to choose

Brisket salting at home is carried out in stainless (steel), enameled, glass, ceramic or food plastic containers. Their shape does not matter at all, the main thing is that they do not oxidize. The enamelled surface should not have chips and cracks. Even a slight taste of rust is unlikely to improve the quality of the finished dish.

Choosing salt

Salt in this case is suitable only one. On her pack, apart from the words “coarsely ground rock salt”, there should not be anything. Neither the smallest "Extra", nor with iodine or sea salt not suitable for salting brisket.

Recipe for dry salted brisket

For each kilogram of brisket, take:

not a full glass of salt about ¾ volume,
half large head garlic (cloves 5-8);
ground black and red pepper, others ground spices to your taste.

You can limit yourself to only black pepper. Mix salt and pepper in a suitable container. Very tasty step by step.

Advice! Do not be lazy, make ground pepper yourself by grinding its peas in a mortar and pestle. The smell of store-bought and self-ground pepper differs radically not in favor of the first.

Pieces of the sternum are cut through the entire thickness of the pulp to the skin with a sharp knife into rectangular pieces measuring (approximately) 5x8 cm. How to pickle the brisket at home with garlic, the video will clearly demonstrate this process to you.

Place the garlic in the slit. To do this, cut the slices into plates 2-3 mm thick.
Sprinkle the surface of the meat with a mixture of salt + pepper, put in a suitable container, covered with a lid or cling film.

We keep the brisket in the heat of the kitchen for a day, move it to the refrigerator. After another 3 days, we take it out, clean off or wash off the excess salt, cut into thin slices and enjoy.

Important! It is advisable to store the brisket in the freezer.

Salting brisket in brine

If you are wondering how to pickle brisket at home with garlic in brine, then I propose next recipe :

We cut the brisket into rectangular, approximately the same size pieces and put them in a suitable bowl.
Pour a liter of water into a saucepan (another), pour a glass of salt, put spices to taste: black and allspice, cloves and bay leaves, mustard seeds, coriander, cumin, fennel.

Bring to a boil and boil for 5 minutes.
Let the brine with spices cool slightly, and fill it with pieces of brisket.
So that they do not float up and are completely under a layer of brine, you need to press down with a plate. Keep in refrigerator for 48-36 hours. Cooking hearty very tasty.

Many people cook salted brisket and bacon at home, and there are plenty of different ways, you can, of course, buy this delicious product already in ready-made both in the market and in the store. But still, for example, I prefer pork belly salted at home with garlic. You can’t really guess from the store in terms of quality - how lucky, maybe oversalted, not the first freshness, and the brines used are completely different.

And for salting bacon at home, you choose a piece of meat yourself, which one you like best, the cooking method, which one is more to your taste, spices and herbs that you love more, so you get exactly what you expect. It will be more useful if garlic is included in the ingredients for salting. I prefer the dry method of salting, it is very easy, using a small amount ingredients, but the result is wonderful, the brisket with garlic salted in this way turns out to be very tasty and fragrant.

Salted pork belly with garlic great snack for all occasions, especially in case of arrival unexpected guests. They can be stored in the freezer for a very long time - up to a year, that is, you will always have at hand strategic reserve tasty and useful product, despite a large number of calories it contains, this product is moderate amounts good for the body and has many useful properties. So, how to pickle lard at home ...

Ingredients
lard or pork belly (the amount depends on your desire)
garlic (1 head per kilogram)
salt, pepper (to taste)
greens (parsley, dill)

How to pickle brisket at home recipe with photo

Wash the brisket and rub with garlic

1. First of all, we wash the brisket for salting and lightly dry it with a paper towel. If the piece is too large, divide it so that it is convenient to pickle. Peel the garlic, chop and carefully rub the entire surface of the brisket with garlic.

Salt and pepper, sprinkle the brisket with herbs

2. Salt the brisket, sprinkling salt from each edge, it is recommended to use coarse salt for this, I use whatever salt is available, mostly fine, it always works well to pickle, I don’t see the difference, therefore, at your discretion, salt well, not really afraid to oversalt, sprinkle with ground black pepper, you can also add red ground pepper and your favorite seasonings. We cut the greens finely and sprinkle the meat with it from all sides.

We salt the fat

3. We salted the lard with garlic, put it in a container, or just in a bag and leave it at room temperature for 3-6 hours, when the juice starts to stand out, put it in the refrigerator for a day.

After the time has passed, we take out the lard, if you want, clean it from greens, pepper and garlic, I usually leave part of the lard as it is - with all the spices - there are lovers of using it in this form, and I clean some, cut into oblong sticks and lay each in separate package. So it’s more convenient to get it out of the freezer later - we take as much as we need, without completely defrosting the whole piece.

We put the lard with garlic in the freezer until it is needed. When you decide to try the finished fat, take it out, put it on a plate, let it thaw a little, for 20-30 minutes, then you can cut it still frozen, so many people love it, and it’s more convenient to cut it into thin slices, or wait until it thaws completely, and then cut. How to pickle lard - step by step recipe with photo.

Salted brisket is often served as everyday snack, and can also become festive dish. You can buy pickled meat in the store. But it turns out much tastier if you cook it yourself. So how do you do salted brisket at home? Best Recipes look in this article!

How to pickle brisket - cooking rules

You can cook the brisket in a salty form in three ways: using marinade, with dry salting and in a hot way.
Before salting, the brisket must be washed under running water and dried. paper towels with a solid base.
Remove the top film and veins all over the piece of meat.
Cuts on the brisket for garlic and vegetables should be made parallel to the skin every three centimeters.
Garlic must be cut into plates. If you will be using it in a hot brine, add it when the marinade is fully cooked.
Before serving the meat to the table, rinse it from salt and dry it. Cut into serving pieces.
Usually the brisket is salted without the skin, but for those who like it, can it be left? but only choose pieces with a thin skin.

How to dry pickle brisket

Dry salting is one of the simple recipes cooking, which requires a minimum of components.

Products needed for salting:

loin - 0.5 kg .;
fresh garlic - 3 cloves;
ground black pepper - 1 tbsp. l.;
sea salt - 2 tbsp. l.

Cut the prepared brisket into pieces at least 6 cm wide.
Pepper mix with salt, if desired, add any other spices in crushed form. Cut the garlic into slices.
In addition to garlic, you can use vegetables, such as carrots. Cut it into thin slices too.
Stuff a piece of meat with garlic and carrots. Rub it with spices on all sides.
Wrap the brisket in cheesecloth or a clean, thin cloth. Leave for a couple of hours at room temperature. Increase the time if you are salting a large piece.
Then put the pork in the refrigerator for 24 hours. Then take out, remove the cloth, lightly salt and wrap in parchment. Leave the meat to salt for another day.
After the specified time, transfer the brisket to the freezer and after 12 hours the dish is ready!

How to pickle brisket in brine

More long time required for cooking meat in cold brine.

Ingredients:

pork belly - 1 kg .;
fine salt - 0.5 tbsp.;
peeled garlic - 1 head;
hot pepper - 2 pcs.;
water - 1 liter;
spices - black pepper, coriander, fennel, bay leaf.

Cooking method:

Prepare the meat, cut it into pieces. Peel the garlic, cut in half. Wash the pepper, remove the tail and seeds.
Boil water, add salt. Boil for 5 minutes to dissolve its crystals and remove from the stove.
Pour spices, chopped garlic and pepper into the bottom of the pan. Put the brisket in it and fill it with cold brine.
Leave the pork to marinate for two days. Then take it out, dry it with napkins, wrap it in parchment and store it in the refrigerator.

How to pickle a brisket in a hot way

With this cooking option, the meat is boiled in brine. To prepare it properly, follow the following rules and proportions.

For 1 kg. brisket you will need:

trusted salt - 1 tbsp.;
peppercorns - 15 pcs.;
adjika - 1 tsp;
bay leaf - 3 pcs.;
peeled garlic - 5 pcs.;
cold water - 0.5 l.

Cooking:

First prepare the marinade. Grind the pepper, mix it with salt. Pour water into a container or saucepan, bring to a boil.
Pour spices into boiling water, add salt and bay leaf.
Cut the meat into pieces up to 7 cm wide. Reduce the heat and immerse it in hot water. Add adjika.
Boil the pieces in brine for five minutes. Then turn off the stove and leave the brisket to marinate for about 10 hours.
After this time, remove the meat, put it on a towel. Wait for the moisture to be absorbed.
Peel the garlic, chop and rub each piece with it. Wrap in parchment and refrigerate.

To make the brisket pickle faster, cut it into small pieces.
Use sea salt instead of regular salt. She has more large crystals, which will gradually dissolve and not so quickly “take away” moisture from the meat.
For aroma and rich taste, add barberry or sherry to the marinade.
Cut the pieces to the same size, so they are evenly salted.
The brisket can be used with sausage cutting. Top with chopped herbs.
Thin slices can be cut if you put the finished meat in the freezer before serving.
Ready-made brisket can be baked or added to other dishes.
To obtain golden color at the brisket, add to the brine onion peel. And for a smoked taste - liquid smoke.

Salting brisket at home is easy. But for delicious dish it is important to follow not only the tips in this article, but also the proportions of the recipe.

Another way to cook brisket, see the video:

You can confidently call salted brisket one of the ancient dishes Slavic cuisine. A piece of salty meat wrapped in a rag fatty meat with spices, he accompanied a merchant on a distant journey, a pilgrim, and a simple soldier. And this delicacy was the basis of the diet of the Chumaks, who carried salt to the farthest corners of Rus' ...

Brisket can be called one of the types of fat - a truly cult dish. It differs in the predominance of the meat part over the fatty part, and often contains bone or cartilaginous parts of the ribs. Of course, the brisket, salted on its own, is the most delicious. Fragrant, spicy or tender, depending on preferences, it can brighten up a modest weekday dinner or adequately reign on holiday table. How to pickle the brisket will be discussed in the article.

What is a brisket? Choosing a piece for pickling

The meat from the chest part of the carcass is called the brisket. Pork is used for salting - it is fatty, tender, with layers of juicy fat. Thin cartilaginous ribs are often not cut out, because they give the brisket a special charm. Before salting the brisket, it is better to go to the farmers' market, where they bring the freshest and highest quality raw materials. Meat and fat of a domestic pig raised on fresh air and fattened with natural feed, always more aromatic and tastier. Just before buying, you should make sure that everything was in order with the health of the pig. A conscientious seller will gladly provide all the necessary documents.

Brisket dry salting

Often the original and ancient is in no way inferior to the latest innovations and latest developments. How to pickle a brisket the classic way? This will require the brisket itself, salt and black pepper.

The meat cut into bars should be grated with a mixture and left to salt for 2-3 days. This is how the brisket was salted in ancient times. Salted in this way, it turns out tender and soft, easy to cut. When serving, you can not even remove the skin from it. This universal way salting is good because the meat turns out to be almost neutral, but at the same time not bland, expressive. It will taste even for those who do not eat spicy.

Salted juicy brisket with spices and garlic

But lovers of garlic and pepper will appreciate the following recipe. Fatty brisket pairs wonderfully with a variety of seasonings. Before you properly salt the brisket with pepper and garlic, let's cook everything necessary ingredients, crush them in a mortar and mix thoroughly. Salt can be added to the same mixture immediately.

For such prescription will do black, white and red ground pepper, marjoram, paprika, cumin, dried herbs, coriander and much more. Here's everything you like to spice up food - feel free to add to the mixture! The crushed garlic will add flavor and spiciness. A piece of brisket rubbed with spices and salt can be wrapped in gauze, foil or cling film so that the seasonings do not crumble. In a few days fragrant delicacy you can serve at home.

Brisket pickle

Another fairly common method with no less ancient history teaches us how to pickle brisket in brine. It differs in that the piece will not be salted directly with salt, but with salt water, in which spices are also dissolved. To prepare the brine, take 50 grams of salt for every liter of water. But how much to put spices and seasonings is a matter of taste. The brisket must be immersed in water and put oppression on top.

Salting time depends on the size of the piece. Usually two or three days is enough. Before salting the brisket in this way, a piece can be stuffed with garlic.

How to serve salted brisket on the table

This delicacy is perfect for garnishing boiled or baked potatoes. Homemade pickles and pickles are combined with salted brisket. You can set the table with wooden, ceramic or earthenware, as well as pick up linen textiles.