Advice 1: How to cook bacon

Despite the fact that fat is high-calorie product, it contains a large amount of nutrients. It is rich in vitamins a, D, E, selenium, arachidonic acid and other fatty acids responsible for the immune system and the heart, a toxin, besides, it is not carcinogenic and radioactive. Experts agree that fat should be included in the diet.

How to pickle fat

There are several methods of salting bacon: "wet" (using brine), dry (with spices) and "hot" when the fat is subjected to heat treatment.

To pickle the fat hot method you will need:
- 1 kg of fat;
- 4 tbsp salt coarsely ground;
- 1 tbsp ground black pepper;
- Bay leaf;
- garlic;
- carrot;
- spicy herbs.

Rinse and dry the piece of bacon. Mix salt, pepper, dry herbs and pounded into crumbs Bay leaf. Grate the fat the mixture, then cut and feed a piece of garlic and carrot. They must be pre-cleaned and cut into thin slices.

Then put the bacon in a plastic bag and tie it up. From top to wear another bag and also tie off. Then place prepared for salting the fat in a saucepan, cover with water, place on low heat and simmer 45-50 minutes after boiling.
Fat – high-calorie product with a high content of cholesterol, so it is recommended to consume no more than 100 grams a day.

Then carefully remove the fat from the pan, remove from package and refrigerate. Then put a couple hours in the refrigerator, cut thin slices and serve.

You can also cook the smoked bacon at home. Despite the simplicity of the recipe, the fat comes out tender with a hint of smoked meats.

To cook smoked bacon home-you will need:
- 1 kg of fat;
- garlic.
For the brine:
- 1 liter of water;
- 1 tbsp salt coarsely ground;
- the husk of the 10 bulbs;
- Bay leaf;
- pepper.

First of all make a marinade. To do this: boil water and add onion peels, Boil it for 5 minutes, put salt, pepper, Bay leaf and bacon in one piece. Cook it for 10-15 minutes, then remove from the heat and leave in the brine for 6 hours. During this time, the fat will become a pleasant color and taste of "smoked".

Then remove the bacon from the brine, dry it wow a paper towel or napkin and make small incisions (approximately the width of 2-3 cm), place them cut into thin slices the garlic cloves. Then wrap the bacon in paper towel and put in the freezer for a day. After this time a delicious "smoked" bacon is ready to eat.

How to bake bacon

To prepare bacon for this recipe it is necessary to take:
- 1 kg of fat;
- 5-6 large cloves of garlic;
- ground black pepper;
- condiments;
- spicy dry grass;
For baking it is better to choose bacon with meat streaks.

Garlic cloves peel and slice thin strips. Fat rinse and dry with a napkin. Then, after making small incisions, nashpiguyte garlic. Mix salt, black pepper, spicy dried herbs and other seasonings, selected according to your taste. Grate the resulting mixture of fat and carefully cover it from all sides with prepared mustard.

Prepared then wrap the bacon in foil and leave to marinate for 3-4 hours in the refrigerator.

Preheat oven to 180-200oC, place the foil-wrapped bacon on a baking sheet and place in the oven for 45 minutes to bake. 10-15 minutes until fully cooked unwrap the foil and let the fat brown.

Baked bacon is served chilled.

Advice 2: How to cook bacon

The Smoking process gives the bacon its distinctive pleasant smell, protects it from damage, improve the taste and appearance. This is an excellent appetizer, which prevents rapid intoxication, and the gastric mucosa protective layer. During epidemics the fat creates additional antiviral barrier. Bloat fat is not difficult, it is sufficient to have a supply of pork and a homemade smoker.
You will need
    • 1.5 kg of fat;
    • smokehouse;
    • chips
    • sawdust.
    • For the brine:
    • 1 liter of water;
    • 160 grams of salt;
    • 5-10 bayberry;
    • 3-4 PCs Bay leaf;
    • 4 PCs cloves;
    • 3 cloves of garlic.
For Smoking please use the lard with layers of meat. Fresh fat clear of soot and cut into pieces about 10 cm in width and 20 cm in length. Smoking should only be pre-salted fat. The most common dry and wet Ambassador.
When dry salting is carefully RUB the pieces on all sides with salt, garlic and spice enhances the taste and aroma of fat. Keep the skin also got a sufficient amount of the brine mixture. Carefully pour salt possible cuts or notches in fat, as in them there is accumulation of harmful bacteria. Lay the bacon pieces tightly in a bowl, the bottom of which pour a layer of salt. Each row also sprinkle with salt. Cover dishes with parchment paper and proclivity not less than 20 days. Periodically turn the fat, pour the separated brine. The finished pieces are clear from the salt, rinse in warm water and then hang for 1-2 days for drying.
In wet salting, prepare the brine - boil water with salt, add the aromatic herbs and peeled garlic. Salo put in a bowl and pour brine, cover, and soak for two weeks. From time to time turn the pieces to improve the Ambassador. Ready fat wash, tie a rope and hang in a cool place for 1-2 days.
Put the salted fat on the grill skin-side down. Fat smoked for 40 minutes at a temperature of 90 degrees. The smoked bacon should have a pleasant Golden color and a wonderful aroma. To give the fat original flavor and taste, add to the wood in the smoldering Bay leaf, peel onions or twigs of rosemary. Don't forget that the wood in the Smoking process should be intensively smolder, not burn with a bright flame, producing no smoke. This can be achieved by using sawdust, shavings or chips coarse fraction.
Ready bloated pieces of oil crushed garlic and sprinkle with red pepper. Eat with black bread, onions, dill and garlic. Do not freeze smoked products, because after defrosting they lose their flavor and aroma.
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