Pork belly: how to pickle
Salting pork belly under pressure
Rinse fresh brisket weighing 1 kg thoroughly in running water, then pat dry with a white cotton napkin. To deliciously salt pork, cut the cut into even layers, each 5–6 cm thick. After this, stuff the brisket with thin cloves of garlic to taste and rub with coarse table salt (4 tablespoons) and a mixture of various spices and herbs.
For salting, choose a whole fresh cut with thin, intact skin, as well as approximately equal-sized layers of bacon and meat. A sharp knife should easily enter the brisket without any jolts.
Choose your flavor bouquet individually.
For example, it may include:
- freshly ground black pepper (5 g)
- dried and crushed dill heads (5g)
- coriander (5 g)
- nutmeg (2.5 g)
Place a little salt and seasonings, 2-3 broken bay leaves and a pinch of allspice on the bottom of an enamel pan. Place the brisket in a bowl, skin side down, 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 it in the refrigerator until ready (but not in the cold!) for 3-5 days.
Salting lard, first stage before smoking
- More details
Hot method of salting brisket
Cut the pork into pieces of the optimal length (depending on the dish) and each 3-3.5 cm thick. Wash 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 first with a spoon.
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 brisket pieces in boiling water and cook over medium heat for 5 minutes. After this, remove the dishes from the stove and keep 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 instant cooking can be eaten.
Delicious pork belly in brine
Cooking salted pork in brine (“wet” method) is a practical method of home canning, since it allows the product to be stored for a long time and not lose its properties. taste qualities. In this case, the brisket should be cut into small pieces and placed in a sterile container. glass jar, covering with peppercorns and garlic cloves.
Salted pork belly is served with a vegetable side dish and rye bread, and also as a separate snack. This great addition for sliced meats and sausages, garnished with fresh herbs
How to deliciously brine BREAST with and without brine:Salted brisket is a favorite delicacy of many people. Especially if you take and eat a delicious slice of lard with a slit with a crust of black bread and green onions under one hundred grams of alcohol. This is, of course, a departure from main topic. After all, next we’ll look at how you can cook pork brisket yourself at home in different ways.
There are all kinds of this product on the market, but they are much more expensive than fresh pork. Therefore, housewives prefer to salt such meat with layers of lard themselves. And each has its own unique recipe.
Homemade pork brisket: secrets of product selection and salting
Pork is often used for salting. Because this lard with a slit is considered one of the softest, most tender, and delicious. When you choose pork, pay attention to its quality. Fresh brisket will not have any off flavors. The lard will be white, without a yellowish tint, and the layers of meat will have a delicate pinkish tint. Meat lines good quality the briskets alternate with lines of lard at the same distance. To the touch, such a product has a homogeneous structure without separation or lumps (especially in places where there is a fatty layer). Do not take lard or meat that is too soft - there may be a lot of water in it.
Tips for choosing a meat product and salting it:
Try to choose lard with a slot from sellers who have already been verified for honesty, and even better, take such a product directly from people who breed animals.
When buying a product, pay attention not only to the meat product, but also to the quality of the skin. Choose brisket without damaging the skin.
If the seller does not mind, you can check the quality of his goods by piercing them with a sharp knife. If the object enters without obstruction, then the brisket is of good quality.
Don’t forget to smell the product, if the aroma is pleasant, then take it, don’t hesitate.
To salt lard with a slot, use coarse rock salt. Fine salt is not capable of salting the deep layers of the brisket, and iodized salt, and even worse, burns the upper layers of the product, thereby increasing the temperature inside the fat, which threatens rapid spoilage of the brisket.
Before salting, and in general before preparing the product, be sure to remove a small layer of lard and scrape the skin with a knife. After this, wash the brisket under the tap, wipe with paper napkins, and dry.
For pickling, use only enamel, glass, stainless steel, and plastic containers. Aluminum pans and containers that tend to oxidize are not suitable.
How to brine brisket with garlic - useful tips, recipe
Those who love meat will not refuse such a delicacy, because the product has a lot of calories. And to restore your strength, just eat a few pieces of lard with a slit and you will be full of strength again. There are several ways to salt brisket, and we will study them further. After reading them, it will be easy for you to prepare the delicacy yourself with a suitable option.
This vegetable has a special aroma that cannot be confused with anything else. Garlic also has an antimicrobial and even antibacterial effect. Therefore, it is recommended to consume it at least in small quantities so as not to get sick. And brisket with garlic is a unique duet, indispensable in winter, when the body loses strength not only to preserve the immune system, but also to heat itself.
Fresh brisket – 650 g
Spices for pork meat - 3 g
Garlic – 13 g
Salt - 175 g
Preparation:
After you use a knife to clean the product from various debris that may have accumulated during transportation of meat to the market, etc., make small punctures in the brisket with a knife, so that you can then stuff it with spices and garlic.
Peel each clove of garlic, then separate each clove into small cloves.
Now, first add a little salt and spices to the indentations that you made with a knife in the pork, then put in the garlic.
Rub the entire brisket with salt and spices.
Place it in a bowl and sprinkle more salt on all sides.
Cover with a lid, leave on the table for about 9-11 hours, and then just put it in a cold place.
After a day, the brisket can be taken out of the dish and wrapped in a clean towel, and then placed again in a cold place. After twenty-four hours the product is ready for use. Store lard in the freezer to extend its shelf life.
Pork belly in brine - the most delicious recipe:
Although many people say that fat makes you fat, brisket still has beneficial features and a few bites you eat throughout the day will not affect your weight. Also, lard contains vitamins A, E, D, F, fatty acids, selenium, lecithin - necessary for human health. In order for this complex of useful substances to be preserved as much as possible, you will need to learn the art of salting the product with your own hands.
Fresh brisket - 950 g
Bay leaf - 3 g
Egg - 1 pc.
Water – 950 ml
Black pepper - 7 pcs. peas
Allspice - 9 pcs. peas
Hot pepper - 1 pc.
Garlic – 10 g
Cloves - 4 pcs.
Coriander (seeds) – 2 g
Mustard (seeds) – 1 g
Fennel (seeds) – 0.5 g
Cumin - 0.5 g
Salt - 125 g
Preparation:
Divide the finished product into approximately even parts, 6 by 8 cm in size. And place them in an enamel pan.
Take bottled water and pour it into another pan (enamel, stainless steel, etc.).
Place the egg in a container of water. Pour into the pan and stir until the raw egg floats to the surface. Now you can get the egg.
Add all ingredients except brisket to brine.
Place on the stove, cook until it boils and for six minutes after, but over low heat.
Let the brine cool to 45-50 degrees, only then pour it over the divided brisket. The lard must be completely filled with the solution so that it does not protrude to the surface of the water.
Cover the finished mixture with a lid and refrigerate for 48 hours.
IMPORTANT: Do not store the brisket in brine for a long time; after salting, it is better to place it on a plate in the refrigerator.
Hot option for salting brisket in a slow cooker
If you have a slow cooker, then you can also try this option for salting the product:
Fresh brisket - 975 g
Water – 975 ml
Salt - 125 g
Sugar - 35 g
Black pepper - 9 pcs. peas
Bay leaf - 3 g
Onion peel - 5 g
Garlic – 4 g
Preparation:
Rinse onion skins in a colander. Soak and leave for a while, let the dirt leave it.
Line the multicooker bowl with bay leaves and then clean husks on top.
Bring the water to a boil, dissolve all the salt and sugar in the liquid.
Now you can pour the brine prepared on the stove into the slow cooker.
Place the brisket, divided into 6 by 8 cm pieces, into the multicooker bowl.
Set the appliance to extinguishing mode (40 minutes). When the process is finished, do not open the multicooker for three hours.
After time has passed, take the product. Rub each piece with garlic and pepper. Then place the brisket in the freezer for an hour or two. Taste after freezing.
Brisket prepared this way will be ready in two days.
Pork brisket - 1 kg
Salt - 85 g
Ground pepper (black) - 14 g
Pepper (red) ground - 4 g
Garlic - 6 g
Preparation:
Start with lard. Prepare it for salting, cut it into equal parts 7 by 8 or 5 by 7.
Mix the spices. Using a knife, make punctures in the brisket so that you can place the garlic, cut into slices.
Soak the pork pieces well in salt, pour spices and garlic into the cuts.
Now pour salt into the bottom of the enamel pan. Place the brisket there and sprinkle it with salt - do not skimp.
Cover with a lid and let it sit warm for several hours (about five hours).
Then send it into the cold. After 40 hours, you can try the aromatic brisket with or without bread, herbs, as you are used to.
The most common are two main ways to salt pork belly. Each of them, in turn, has several slightly different options. So, let's prepare the main ingredient - brisket. The piece for salting must be chosen with the skin. It should be clean, washed and thoroughly removed from any small seeds. This stage is the initial stage for any cooking method. The first salting option is distinguished by the presence of water in the recipe. For 1 kg. brisket will require 1.5 liters. liquids. You need to boil water, add 0.5 tbsp. l. salt and stir thoroughly until it is completely dissolved. Take a container in which the salted brisket will be cooked. The recipe is simple: place the meat skin side down and pour in the prepared solution. Then be sure to press down with a weight, you can add onions or garlic if desired and put in the refrigerator for two days. After this, you should remove the brisket and remove excess moisture with a paper towel or napkin, then be sure to remove excess salt with a knife, otherwise the meat will be too salty. Then grate with spices to taste, better than pepper, put in a bag or foil, store in the freezer.
The second method does not require preparing a saline solution. How to deliciously brine brisket without water? Nothing complicated, although there are some nuances here. One of them is that the meat can be cooked either as a whole piece or pre-cut, for example, into strips 10 cm wide. A large piece of meat is usually cut in several places and quite deeply. Spices and garlic or onions are placed in these cuts, the meat is rubbed with salt, wrapped and left for 9-12 hours, or overnight. After this, put it in the refrigerator for a day, and then, changing the wrapper, into the freezer. The strips are prepared in the same way, only they are not cut, but simply rubbed on all sides. This makes a delicious salted pork belly. Another feature this method salting consists of the material for wrapping and storing the product. You can use fabric, foil or polyethylene. During the cooking process, it is better to use cloth, since while the brisket is salting in the refrigerator, the cloth will absorb excess moisture and salt. But it is preferable to store the frozen finished product in polyethylene or foil, because the fabric at such low temperatures can leave its particles on the surface of the meat.
As you can see, making a great brined brisket is not difficult. It does not require any special culinary talents, nor large quantity ingredients. But the result is a magnificent dish that can be stored for a long time in its finished form. Slicing this kind of brisket often becomes an indispensable attribute of any feast.
Question: " How to brine brisket?" - is becoming more and more popular over time, because delicious homemade brisket is a favorite delicacy of many gourmets around the world. Pickling it deliciously at home is very simple, you just need to know what ingredients are needed for this, as well as the optimal time for pickling. Unlike store-bought brisket, homemade salted brisket is much tastier and healthier, especially if you choose the right lard for salting. In addition, such a dish, prepared with your own hands, can please you and your family at any time, and is also suitable for complementing festive table an exquisite dish. In our article we will look at several recipes for brining brisket, and also tell you how to choose the right lard so that the result is not just tasty, but also healthy.
Most often, pork breast is used for salting. It is softer, tasty and aromatic. But you need to choose it correctly so that stale goods do not spoil the impression of such a delicacy. The first thing you need to pay attention to is the color of the meat: it should have a soft pink tint, or, in extreme cases, dark pink. Lard should be white, without yellowness. The veins of meat should alternate with the veins of lard at approximately the same distance. The consistency of the brisket should be firm, but not too hard. If the product has too soft a texture, then it is better to refrain from such a purchase. The fat layer should be homogeneous, in no case in lumps or stratified, as in this case there is too much liquid in it.
Well, below we will provide several recipes with which you can deliciously brine brisket, as well as additional video material.
How to brine brisket?
Let's look at ways to deliciously brine brisket at home and please your family. Everyone, without exception, likes delicious salted brisket. In addition, there are many recipes, following the instructions of which you can properly pickle the product, choosing the most suitable method for you.
With garlic
Garlic-cured, tender, juicy and flavorful home-cooked pork belly will leave you with only the best... pleasant impressions, and will also amaze you with its exquisite taste. It's very easy to prepare. For this we need the following ingredients:
garlic: to taste;
salt: to taste;
spices: to taste;
fresh pork belly.
To begin, we take the brisket in one hand, a knife in the other, and begin to clean it of various debris, scraping it off with a knife. There is no need to wash the product, as you can wash off most of the fat and the taste will suffer significantly.
Next, you need to peel the garlic, divide it into cloves, which, in turn, need to be cut into several parts. On the brisket prepared for brining, make small holes that need to be sprinkled with salt, then put slices of garlic in there. After this, the entire piece of brisket should be generously rubbed with salt and a mixture of your favorite spices. Now take a small piece of cloth in which to wrap a piece of brisket. Leave it to sit at room temperature for about 10 hours, then put the brisket in the refrigerator for at least a day.
After 24 hours, remove the brisket from the refrigerator and transfer it to another piece of cloth, wrapping it and putting it all in the refrigerator, just like the first time. After another day, the delicious pork belly is ready to eat. Best stored in the freezer.
Hot salting method
To hot brine the brisket yourself, we will need the following list of ingredients::
water: 1.5 liters;
salt: 1 tbsp;
allspice: 15 peas;
adjika: 6 g;
bay leaf: 3 pcs.;
garlic: 3 cloves;
pork belly.
Before salting the brisket, you need to rinse it thoroughly, then dry it and cut it into slices convenient for you. After this, fill the pan with water and bring it to a boil, then add all the ingredients there one by one, except for the brisket. When the water boils a little, you can add pork to the boiling water. Cook it in boiling water for no more than five minutes, after which you should remove the pan from the heat, cover with a lid and let the dish sit overnight.
After this, remove the brisket from the brine, rub it with garlic if desired, and then wrap it cling film and place in the refrigerator for two hours. After this time, delicious homemade salted brisket will be ready to eat.
In brine
Salting brisket in brine allows you to store the finished product for quite a long time. In addition, the dish comes out very soft, aromatic and amazing in taste. Try brining your own pork breast using this recipe and your family will be delighted! In order to deliciously pickle lard, you will need:
garlic: to taste;
black peppercorns: to taste;
pork belly;
We start by clearing the brisket of all debris using a knife. . You can also rinse the lard with cold water. Then we cut the breast into convenient pieces and send it to pre-sterilized jars. Top with garlic cloves and allspice.
Now prepare the brine: bring water to a boil, add salt and spices as desired, turn off the heat and wait for the brine to cool. Then we pour it into the brisket in jars, cover them with lids (but not very tightly) and send them to the pantry to steep. Delicious salted brisket will be ready in about a week. After this, it must be stored in the refrigerator.
Using our recommendations, you can always salt the brisket yourself at home, delighting your family and guests. The dish turns out very tasty, no matter what salting method you choose.
Pork belly is a real find for chefs. With a little skill, you can prepare a lot of everyday and holiday dishes- tasty, nutritious and aromatic. Various recipes for salted brisket with delicious greasy layers allow you to stock up on this product for future use. At home, dry and hot way salting meat and lard, or using a special brine with a bouquet of spices and herbs.
Salting pork belly under pressure
Rinse a fresh brisket weighing 1 kg thoroughly in running water, then pat dry with a white cotton napkin. To deliciously salt pork, cut the cut into even layers, each 5-6 cm thick. After this, stuff the brisket with thin cloves of garlic to taste and rub with coarse table salt (4 tablespoons) and a mixture of various spices and herbs.
For salting, choose a whole fresh cut with thin, intact skin, as well as approximately equal-sized layers of bacon and meat. A sharp knife should easily enter the brisket without jolting.
Choose your flavor bouquet individually. For example, it may include:
Freshly ground black pepper (5 g);
Dried and crushed dill heads (5g);
Coriander (5 g);
Nutmeg (2.5 g).
Place a little salt and seasonings, 2-3 broken bay leaves and a pinch of allspice on the bottom of an enamel pan. Place the brisket in a bowl, skin side down, 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 it in the refrigerator until ready (but not in the cold!) for 3-5 days.
Hot method of salting brisket
Cut the pork into pieces of optimal length (depending on the utensil) and 3-3.5 cm thick 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 first with a spoon.
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 brisket pieces in boiling water and cook over medium heat for 5 minutes. After this, remove the dishes from the stove and keep 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, the excellent instant snack will be ready to eat.
Delicious pork belly in brine
Cooking salted pork in brine (“wet” method) is a practical method of home canning, since 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, surrounded with peppercorns and garlic cloves.
Salted pork belly is served with a vegetable side dish and rye bread, and also as a separate appetizer. This is an excellent addition to cold cuts of meat and sausage, garnished with fresh herbs.
Next, add salt to the water (a glass of salt per 1 liter), bring the liquid to a boil and cool to room temperature. Pour the brine over the pork and cover the dish loosely. Store in a cool, dark place for up to a week (until ready), then store in the refrigerator.