2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Every bacon lover is accustomed to cooking it according to his taste, and the standard spices are usually the same red pepper, black pepper, colored salt, savory and more.
It is easiest to buy ready-made bacon from the store and experiment with the spices yourself, but it is a real challenge to try to prepare your own dried, paprika or salted-boiled bacon, which you can season beforehand and then consume whenever and under whatever conditions. the shape you want.
Keep in mind, however, that for this purpose you need to get tender bacon from the back of the animal. Here are some simple but extremely tasty recipes:
Dried bacon
Necessary products: 5 kg of bacon, 500 g of salt, 100 g of red pepper, 20 g of black pepper, 20 g of savory.
Method of preparation: The bacon is washed and cut into pieces about 10 cm wide and about 30 cm long. They are rubbed with salt and placed in a well-salted box, the sides of which are covered with paper foil for cooking.
The pieces are lined up skin tightly next to each other, everything is salted stably. Pour 2 cm of salt on top. After about 3 weeks, the bacon is cleaned, rubbed with the remaining spices and dried in a ventilated place.
Paprika bacon
Necessary products: 3 kg of fresh bacon, enough cabbage juice to cover it, a mixture of red and black pepper, savory, turmeric and ground cumin.
Method of preparation: The bacon is washed and cut into pieces about 10 cm wide and about 20 cm long. The cabbage juice, which should be enough to cover it, is brought to a boil and the bacon is put in it for about 15 minutes. Remove, drain and rub with all mixed spices. Wrap in foil and leave to cool in the refrigerator.
Salted-boiled bacon
Necessary products: 10 kg of bacon, 500 g of salt, 3 onions, 10 cloves of garlic, 100 g of red pepper, 10 g of black pepper, 1 kg of lard.
Method of preparation: The bacon is cut into pieces and boiled in salted water, adding about 100 g of salt to 5 liters of water. Add the quartered peeled onion and garlic cloves to it.
After everything is cooked, the pieces of bacon are drained, rolled in peppers, which are mixed with 400 g of salt and tightly arranged in glass jars, then poured with melted butter. They close and can be stored for a long time in a ventilated and cool place.
Recommended:
Preparation And Seasoning Of Minced Beef
No doubt minced meat ranks one of the first places in the category of favorite meat specialties. After all, who doesn't love moussaka or fried meatballs? Minced meat is the most commonly used meat mixture, as it can be added to almost any dish.
Preparation Of Milk From Nuts And Seeds
It is becoming increasingly common to believe that cow's milk products are extreme allergens, are not well tolerated by any human body and should not be present in our menu at all. The issue of sheep's and buffalo's milk is more optimistic, but they should still be consumed as rarely as possible.
Culinary Mistakes And Rules In The Preparation Of Broths And Soups
If the water with which the meat is poured, when it is boiled, is cold, a delicious broth is obtained, and from it a delicious soup and a delicious soup. While the water is boiling, a large part of the nutrients and flavors of the meat are extracted in it and a delicious broth is obtained.
Bacon And Sausages Kill As Much As Alcohol And Cigarettes
The World Health Organization has condemned the consumption of sausages and bacon. She blacklisted them for foods that cause cancer. According to experts, all burgers, bacon, sausages and all types of processed meat in general are just as harmful and predisposing to cancer as cigarettes, alcohol, arsenic and asbestos.
We Eat Less And Less Native Cheese And More And More Gouda And Cheddar
The sale of white brined cheese in Bulgaria is much lower compared to the consumption in 2006, shows an analysis of the Institute of Agrarian Economics, quoted by the newspaper Trud. Consumption of yellow cheese in our country has also fallen.
