A piece of fragrant bacon on rye bread is a real delight! And best of all, if this fat has large veins, layers of meat. Generally a song!
How to pickle brisket in simple ways - this is our selection.
There are several ways of salting brisket, and we will study them further. In addition to the piece of pork itself, we need coarse salt without additives and spices.
As well as garlic and water in some cases.
How to pickle brisket with garlic
Ingredients:
1 kg fresh pork belly
head of garlic
200 gr. salt
1 tbsp. l. black peppercorns
10 allspice peas
How to cook:
1. Crush the peppers in a mortar or in a cloth bag with a rolling pin. It is not necessary to a state of powder, the main thing is to crush it.
2. Prepare the brisket - wash, cut off the excess and ugly, dry with napkins and cut into pieces no more than 15 cm long.
3. Peel the garlic and chop finely. Can be cut into slices or cubes, just don't use a grater!
4. Grate the entire brisket first with salt, then sprinkle with crushed pepper and put in an enamel or glass dish, sprinkle with garlic.
5. Cover the dishes with a lid. Leave the brisket on the table for 9-11 hours. Then rearrange to a cold place.
6. A day later, without shaking off salt and spices, take pieces of brisket from the dishes and wrap it in a clean towel or gauze. And put it back in the refrigerator.
After another twenty-four hours, the brisket can be tasted.
Pork belly in brine - the most delicious recipe
Ingredients:
1 kg fresh pork belly
3 bay leaves
chicken egg
1 liter of water
10 black peppercorns
10 allspice peas
1 hour l. dry garlic or 3 cloves
4 things. carnation buds
1 hour l. mustard seed
1 hour l. coriander seed
1 hour l. fennel or caraway seeds
150 gr. salt
How to cook:
1. Prepare pork belly, wash and cut into pieces of 6 by 8 cm. Place in an enamel pot.
2. Prepare the brine separately. To do this, pour water and dip the egg into it. Pour salt into a saucepan and stir until the raw egg floats to the surface. Then remove it.
Important! You may need more or less salt for the brine, so the egg method is more successful than the proportions in the ingredients.
3. Boil the brine with the rest of the ingredients for it. Boil for 5 minutes and cool.
4. Pour the brisket completely with brine so that it does not protrude beyond the surface of the liquid.
5. Cover the dish with the brisket with a lid and refrigerate for 48 hours. Remove, dry or wither the salted product and store in a paper bag or cloth in a cool place.
Salted brisket with spices (spiced)
Ingredients:
0.5 kg pork belly
0.5 l of water
150 gr. salt
3 cloves of garlic
3 bay leaves
5 black peppercorns
5 allspice peas
1 hour l. coriander seeds
For sprinkling:
1 tbsp. l. ground paprika (smoked)
1 hour l. hot red pepper (you can take chili in flakes)
1h l. dry powder of garlic
juice and zest of one lemon
For sprinkling option number 2:
1 hour l. black peppercorns, crush
1 hour l. allspice peas, crush
1 head of garlic, through a press
1 hour l. hops-suneli
How to cook:
1. Prepare a marinade from water, salt, peas, coriander, bay leaf and garlic. Boil and cool.
2. Cut the brisket into pieces so that they fit completely into a 1 liter jar.
3. Pour cold saline over the brisket. Close the lid and put in the refrigerator for 4 days.
4. Remove the prepared brisket from the solution. Dry with a paper towel, wrap each piece tightly in foil and put in the freezer for 24 hours.
5. Prepare two options for the brisket topping. Mix them in separate bowls.
6. Remove the brisket from the freezer and remove the foil. Roll or roll each piece in spices.
7. Take the foil again, wrap the brisket pieces in spices and refrigerate for 24 hours.
Only after the specified time has elapsed, you can take a sample of the fragrant brisket.
Enjoy your meal!
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Thanks for reading to the end!