2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The greaves are very tasty and are made from fresh subcutaneous fat known as bacon, as well as from the pig's internal fat, by cleaning it well from the remains of the meat and washing it well.
The bacon is cut into pieces, placed in a saucepan of appropriate size, poured with cold water and left to stand in the cold for 24 hours.
During this time, the water is changed twice. The raw bacon is placed in a large strainer to drain all the water. You can dry the bacon with a towel.
Not a drop of water should fall into the fat that melts. Cut the bacon prepared in this way very finely and put it in a pot that is not enameled.
Allow to heat over low heat, there should be no frying of bacon. Stir the pieces of bacon constantly so that they do not stick to the bottom and do not fry.
The fat that separates from the greaves is poured from time to time, straining through gauze into another container. The greaves should not burn, because the fat released from them will become very dark, and the taste of the greaves will be reminiscent of soap.
After removing all the fat you need, let it stand to allow the small particles to settle. Strain through a sieve containing two layers of gauze.
Pour the fat into jars. Once cooled, it should be snow-white in color and can be used for various household purposes.
The flakes, which are separated, are lightly salted, poured into a glass jar or enameled vessel, and each layer is pressed with a wooden spoon to fit more greaves.
The greaves are best stored in the refrigerator and used as an additive in porridge, as a filling for salty muffins, and also make a very tasty dough for buns, if added to it.
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