Such bacon is prepared for immediate use.
That's why you choose bacon from the neck. It can be salted 2-3 days or 2-3 hours before boiling.
The marinade is prepared as follows: if the bacon is salty, then the marinade should not be salty. In the water used for marinating, add peppercorns, a bay leaf, allspice, garlic, vinegar and coriander.
When the marinade starts to boil, then take it off the heat and pour it over the bacon arranged in a suitable bowl, in which it will boil easily without boiling.
The bacon test is done by inserting the fork. If it penetrates easily, it means that it is boiled. Remove the bowl from the heat and leave the bacon in the marinade until cool, when it will be given with the paprika and put in a cool place.
During cooking, marinate it if it is salty and spicy enough, also taking care not to boil it too much, otherwise it will lose its taste.
Source: Cookbook / author Nicolae Olexiuc.
How to prepare the best bacon boiled with garlic and paprika
Ingredient:a kilogram of bacon on the belly of pork with a little meat through it, 8 cloves of garlic 2 bay leaves, a tablespoon of black peppercorns, 6-8 grains of allspice, 4 liters of cabbage juice (or salt water), 2 -3 tablespoons paprika, a tablespoon of oil, a teaspoon of salt
Method of preparation :Boil 4 liters of cabbage juice or water in which we dissolved 2-3 tablespoons of salt. Add the bay leaves, four peeled and crushed garlic cloves, bay leaves, peppercorns, allspice. The bacon is cut into pieces according to everyone's preference, to enter the cooking pot and put in the cabbage juice. Let everything boil for 40 minutes. Check that the bacon has boiled by sticking a fork in it.
If the fork enters the bacon easily, it means that it is cooked enough. If it hasn't boiled enough, leave it for another ten minutes. The bacon should not be boiled too much so that it does not become too soft. After the pieces of bacon are cooked, take them out and place them in the sink between two wooden bottoms to cool, and drain the juice. Put a weight on top to press well. Grind the remaining garlic, rub with salt and a tablespoon of oil until a paste is obtained. The resulting garlic paste is spread over the pieces of bacon, then the ham is passed through the paprika and spread evenly over the bacon. Cover with cling film and leave until the next day, then eat. Bacon boiled with garlic and paprika will be kept cold. If you prepare a large amount, the bacon boiled with garlic and paprika can be stored in the freezer.
What type of bacon is best for smoking
You need to know (if you don't already know) that not every type of bacon is good for smoking. Gina Bradea recommends the bacon on the pig's back, which is firmer than the one on the belly, plus it has a thicker rind, which will be to the advantage of the smoker.
Obviously, bacon from pork belly can also be an option, but due to the fact that it also has layers of meat among the fat, it requires more elaborate cooking methods, because meat and fat react differently to smoking and cooking.
"I recommend the hard bacon on the back, with the rind. Who does not like it, can remove it later, but it is good to keep it when smoking ", says Gina Bradea.
Bacon with paprika boiled in a mortar, ie cabbage juice
thin bacon on the back of Ghiță's pulp: D ,, dies (cabbage juice) approx. 2000 ml, garlic approx. 6 puppies, pepper mix (red, white, green, black and coriander) 1 tbsp, bay leaf 1 piece, paprika approx. 50 g
Difficulty: low | Time: 1h 30 min
Bacon tastier than meat, according to an old recipe!
Learn how to prepare tasty bacon. Bacon will become one of the favorite dishes to be served with the first course or even on holidays. Due to the onion peels, the bacon has a beautiful color and is very fragrant.
& # 8211 1 kg of bacon with layers of meat
& # 8211 100-150 gr of onion peels.
& # 8211 1 teaspoon black pepper
& # 8211 paprika - to taste
METHOD OF PREPARATION:
1. Cut the bacon into several pieces.
2. Thoroughly wash the onion peels under running water, add them to the pan with boiling water (1.5l), place the pieces of bacon, add salt, bay leaves and black peppercorns. Wait for the water to boil and boil the bacon with spices for 30 minutes.
3. Meanwhile, chop the bay leaves, add the garlic given through the press, salt, black pepper and hot paprika. Mix the ingredients very well.
4. Remove the pan from the heat and allow the bacon to cool completely in the flavored liquid.
5. Remove the bacon and rub the pieces on all sides with spiced garlic.
6. Wrap each piece in baking paper and refrigerate overnight, then cut the bacon into slices and serve.
Of course, the bacon is incredibly good. It is delicate and flavorful, tastier than meat! It can be stored in the refrigerator or freezer.
Some time ago I received - cado, cado! - a piece of bacon from Sighet. It is said that this bacon on the belly (which has a lot of meat, so much to say that it is bacon) is a kind of specialty of the area. It seemed very good to me, but I thought I could make it even better if I boiled it and seasoned it. Which I did, respecting and adircam ad literam a recipe of Mr. Chef Maniac.
- 1 tablespoon allspice seeds
- 1 teaspoon peppercorns (I used green)
- 4-5 cloves of garlic
- 2 tablespoons paprika
- 2 bay leaves
That's what the bacon looked like when I received it. Tasty, but a little loud.
I prepared, separately, the spices - garlic, allspice and green pepper.
I boiled water with two bay leaves. When it boiled, I put the bacon. I didn't add salt, because it was already salted bacon - but I would have added, if necessary, a teaspoon.
I left it to boil for about an hour and a half, until I put the fork in it easily. In the meantime, I crushed the spices.
When the bacon was tender enough, I took it out of the water.
As hot as it was, I made some thick notches on the top (so the opposite of the part with the rind) and rubbed well with the crushed spices.
Then I rubbed with the sweet paprika, until it became uniform and penetrated notches.
Since winter is coming soon, I say try it. If you have a piece of bacon with meat, by this method you will get a kind of bacon that beats any similar product in any store. Good appetite :)
Lamb stain with lemon
Another effective recipe for tenderizing lamb meat is lemon stew. For this easy recipe you need the following ingredients:
- 120 ml of olive oil
- 120 ml of lemon juice
- 120 ml white / red wine
- 60 ml honey
- 2 tablespoons freshly chopped rosemary
- 3 tablespoons mint
- 4 cloves of garlic
- 1 teaspoon salt
- pepper to taste