In anticipation of the onset of winter, nutritionists recommend paying attention to products of animal origin. They best help the body fight infections. In this case, you can not ignore everyone's favorite product - fat. There are many recipes for its preparation. In the article, we will consider Hutsul bacon, salting and smoking recipes. As you know, it is Ukrainian fat that is famous for its incomparable taste.
Hutsul Classic Salad Recipe
To make it tasty and with a spicy aroma, you need to choose a piece with a meat layer.
Ingredients:
- fat with a layer of meat - 1 kg;
- garlic - a couple of cloves;
- black, red pepper, salt, coriander - to taste;
- onion husk - 30 g per 2 liters of water.
Before cooking, rinse well and cut into 5 x 10 pieces.
At the bottom of the pan, lay the husk so that it covers the bottom, and fill it with water. Bring to a boil. After that, water must be salted. The more salt, the better. In boiling water we send pieces of bacon and cook for about half an hour.
While the product is boiling, prepare the mixture for rubbing it. Grind the garlic and mix with the rest of the spices. All ingredients must be taken in equal parts. If you decide to add a couple of spoons of coriander, then the rest of the spices should be put in the same proportions. The same amount of salt. Mix well.
We get fat and cool until it can be rubbed with a garlic mixture. After that, we wrap in foil. Instead of foil, you can simply put it in a pan and cover it. Now it must be taken to a cold place for at least a day. Then the product is ready for use.
Transcarpathian smoked bacon
For its preparation, we choose pieces from 5-8 cm thick. You can take both solid pieces and a layer of meat. In the second case, the fat will turn out tastier and prettier in appearance.
Pieces should be rubbed abundantly with salt and put into a metal container. Now we send them to a cool place, but so that the temperature does not drop below zero. Leave for one week.
During this time, it should be salted, and the salt should partially melt. After that, fill the entire contents of the container with the marinade.
We prepare the marinade based on 2 liters of water. Add a few leaves of bay leaf, a few cut cloves of garlic, about 10 peas of black pepper.
We put on the fire. Bring to a boil and let it boil for a couple of minutes. Remove from heat and wait for the marinade to cool. After this, fill in the lard and again send the entire contents of the pan for a week in the cold.
After this, the product can be smoked in a cold way for 4 days. Never use the hot smoking method.
Hutsul bacon. Recipe. Reviews
Fat can be salted in a dry way. To do this, rub it with salt and herbs and put it in a bowl, preferably wooden, and send it under load for three weeks. Turn over every 4 days. After a month, you can get and try. Add spices to taste.
Many who have tried Hutsul bacon claim that its unsurpassed taste is difficult to confuse with any other. Even those who are skeptical of this product, having tried it, will not remain indifferent.