Pickled brisket at home

Good home fat, no matter how fat it may seem at first glance, is an extremely useful product that doesn’t really harm the figure if it is used in moderation. However, to get the maximum benefit from it, you need to cook it yourself. It is best to pickle pork belly at home: it is fast, simple and incredibly tasty. Top 3 technologies presented in this article.

Choice of bacon for salting: professional advice

Under the brisket mean the area in the peritoneal region behind the scapula. Meat and lard alternate almost evenly, so the cut here turns out very beautiful, and the product itself is juicy. This is precisely what determines its popularity as a marinated or smoked dish.

• When choosing brisket, pay attention to the color of the meat: it should be pink, with no obvious yellow areas indicating its old age. The smell should not contain sour or bitter notes, and the piece that you like should have a uniform density, keep the shape well.
• Make sure that the skin is thin, and the knife easily enters the meat. If he will resist only after sharp shocks, in such a piece a large number of streaks that will make the finished product tough.

Before proceeding directly to marinating and salting, scrape the skin with a knife, brushing off any possible bristle residue, soak the meat well in cold water and dry it.

The main methods of salting the brisket at home

There are 3 main methods of cooking delicious snacks: hot, pickled and oppressed. Which one to choose depends on how the final dish should look and how much time you have to prepare it. Express technology involves cooking and subsequent marinating the meat, which takes only 15-16 hours, while under the yoke of bacon must wait at least 3-4 days in its hour.

• For quick cooking, wash and cut with not too large (up to 5 cm) pieces of brisket, scrape the skin with a knife so that it becomes white - i.e. remove the topmost coarse layer. Boil 2 liters of water, add at least 10 crushed black peppercorns and bay leaves (4-5 pcs.), Coarse salt in a volume of 220 g. Stir the bacon in boiling water for 5-7 minutes, then remove the container , cover, place in a warm place: best of all, in the oven. Include it is not necessary. After 12-14 hours, remove the pieces of pork, rub them in garlic, wrap in polyethylene and hold for another 2-3 hours in the refrigerator before serving.

• How to pickle pork belly with garlic and pickle? It is even easier to make than express cooking, but the waiting time increases significantly. But only this recipe allows you to store the product for a very long time, if it is in the cold. All you need is a large glass jar in which the washed and dried pieces of brisket, interspersed with cloves of garlic and peas, are placed. After that you need to boil water, salt it and cool it, and then pour it into the jar so that the brisket is completely in the water. Cover the container with a lid and soak in the pantry (or other dark and cold place) for 7-9 days, after which the product can be served at the table.

• But the most frequently used method remains with the use of oppression, in the role of which any heavy object placed on a wooden board can perform. Here the combination of spices and seasonings that you choose plays an important role. In addition to salt, pepper and garlic, which are "conservatives" for the product, you can use coriander, dill, cumin, nutmeg, etc. The main thing is to wash the bacon well, make cuts in it, which are filled with garlic cloves, and then rub it with selected seasonings. Wrap in parchment, hold it for 24 hours. Then put the brisket in the enameled container so that the skin looked down, cover with a broken bay leaf, press down with a press and hold under it 5-7 days.

In conclusion, I would like to pay special attention to the amount of salt: this is certainly an individual moment, but if there is insufficient concentration, the meat will be poorly mothballed and its shelf life will decrease significantly. Professionals advise taking at least 1 tbsp. 1 liter of water, or check the solution in a simple way: if a raw egg floats when dipped, then salt is enough.