Solim ostrenkoe and very spicy bacon

These two recipes help you prepare for the most delicate lard thrill.

A selection of what we need! Collect and add salt on health. Unusually tasty bacon, and sharpness can be done to your taste and wishes.

The best snack, healthy and natural product. Recommend!

Method №1 - Acute fat in brine with onion skins

Ingredients:

1-1.5 kg of fresh meat to fat layers

7 glasses of water

1 cup coarse salt

1 handful of onion peel

1 clove garlic

2 tbsp. l. ground sweet paprika

1 tbsp. l. ground hot peppers

Preparation:
1. Boil water and add salt, and onion peel. Boil for 5 minutes marinade.
2. Salo cut into pieces 10-15 cm long and 5 cm wide.

3. Lower the fat pieces into the boiling brine and boil on low heat for 5-7 minutes.
4. Leave the fat for a day in the brine. After that, remove the pieces from the liquid and allow to drain water. Fat dry paper towels to dry on a wire rack for 2-3 hours.
5. Garlic clean and skip through the press or chop on a grater.
6. Rub pieces of salted lard with garlic and paprika mixture with red pepper.

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7. Wrap the bacon in a cloth, and then put in a bag and put into the freezer.
As necessary to get a slice and chop finely.

Method №2 - Acute bacon with basil

Ingredients:

1-1.5 kg fresh fat (bacon)

1 h. l. ground paprika

1 h. l. Acute ground red pepper

1 h. l. dried basil

1 h. l. dry ground garlic

Preparation:
1. Salo wash, dry and cut into pieces.
2. Mix in a bowl all the spices with basil.

3. Bacon roll in spices. It is important that the shell of spices covers the entire piece of bacon.
4. At the bottom of the bowl or container to pour salt layer was 2 cm. It put the fat, so that the pieces do not touch each other and were on all sides sprinkled with salt.
Cover up all the salt on top and set pressure.
5. Leave the container in a cool and bacon for 3-5 days.
6. Ready to shake off the fat from the salt, wrap in paper and put into the refrigerator.
Serve by slicing thinly.