This pork please everyone. Let's try?
Ingredients:
1 kg of bacon
150 c. salt
1 h. l. cumin seeds
2 hours. l. ground paprika
5 cloves of garlic
1 h. l. a mixture of peppers
Preparation:
1. Brisket Rinse and dry with paper towel.
On each piece to make the cut at 2-3.
If you have breast with ribs, then separate them, for salting, they only hinder.
2. Garlic peel and grate. Coat with garlic, bacon, including the cuts. Need to rub with a little effort, as if rubbing garlic.
Fresh garlic can be replaced by dried.
3. Mix all the spices and sprinkle them meat. Use an even ground and red peppers. Or seasoning ready for salting bacon. You will need 1 tbsp. l. such spices.
4. Lay the slices of bacon on the foil or heavy paper, and abundantly fill with salt.
Large salt brisket is ideal because of the large crystals, because they dissolve more slowly than usual and did not desiccate the meat.
Salts do not need to regret the meat will take as long as necessary and not be too salty.
5. Wrap each piece in the same paper or foil, should get an envelope.
6. Put fat into the container and remove at night in the refrigerator. During this time, breast will absorb the right amount of salt and spice aromas engorged.
7. Ready salted brisket from the refrigerator and the envelope.
8. Meat rinsed of excess salt and spices, dry paper towel.
9. Remove brisket in the refrigerator for 12 hours.
10. For supplying chopped salted bacon into thin slices and serve with rye bread.
Breast turns out very tasty, moderately salty, without any doubt the best way to salting fat with meat layer.
Thin slices of bacon flavored ideal for borscht.
And how tasty this appetizer with potatoes! Mmmm ...
Home brisket much better than store bought, and cheaper.
She was not ashamed to file on a festive table. Guests will notice and appreciate a snack.
Bon Appetit!
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