Despite the conventional wisdom about the dangers of fat, salted at home, it is rich in vitamins A, E, D, F, as well as selenium and lecithin. To enjoy the taste of a high-quality product, before you salt the brisket, you should get acquainted with various techniques and some tricks of the salting process.

How to deliciously pickle pork belly in brine

Pork brisket in brine will be very tender and juicy, if you prepare:

  • 1 kg of brisket;
  • 1 liter of water;
  • 10 peas of allspice;
  • as much black pepper;
  • 5 bay leaves;
  • 5 buds of cloves;
  • garlic head;
  • 1 hot pepper;
  • some seeds of coriander, mustard and caraway seeds;
  • salt.

The main preparation steps are to perform the following actions:

  1. The breast is cut into pieces of 5x8 cm, which are laid out in a suitable container.
  2. An egg is placed in a saucepan, and salt is poured in portions until the egg, which is then removed, pops up.
  3. The liquid, where all the spices go, is brought to a boil and cooked for 5 minutes.
  4. After cooling the brine to 50 ° C, pork with fat is poured with it so that the liquid exceeds the main product by 1 cm.
  5. After 2 days after being in the refrigerator, you can start tasting.

Dry salting method

No less tasty brisket is obtained with dry salting, the recipe of which involves the preparation of:

  • 1 kg of brisket;
  • 150 g of salt;
  • 5 g ground pepper;
  • a little red pepper;
  • 1.5 heads of garlic.

Stages of creation:

  1. All seasonings are mixed in a bowl.
  2. Lard with meat cut is cut into cubes 6x8 cm with cutting almost to the skin.
  3. Garlic plates are placed in the slot.
  4. Salo is rubbed with a mixture of spices, wrapped in a film and placed in a refrigerator.
  5. When 24 hours pass, the salted product is sent to the freezer.
  6. After a similar amount of time, the fat is ready.

In onion peel

If you salt the brisket at home in onion peel, then the output will be a fragrant product of a beautiful color that looks like smoked lard with a slit.

For cooking you will need:

  • 1 liter of water;
  • 1 kg of brisket;
  • 5 peas of allspice and black pepper;
  • head of garlic;
  • 120 g of salt;
  • 5 g of onion peel;
  • 2 bay leaves.

Step-by-step preparation instruction:

  1. Onion pan, onion husk and pepper are distributed along the bottom of the pan.
  2. Then salt is added.
  3. The contents are poured with liquid, after which the brine is boiled.
  4. After boiling, the brisket is lowered into the marinade, which is covered with garlic cloves.
  5. The lard boils for 30 minutes.
  6. After cooling, the fat in the brine is sent for 24 hours in the cold.
  7. When the specified time expires, the lard is transferred to the freezer for 12 hours.

It is interesting: the most delicious brine recipe

Salty brisket under oppression

Another variation of salting, which is prepared from:

  • 1 kg of fat;
  • 100 g of salt;
  • 15 g peppercorns, coriander and herbs;
  • a few leaves of bay leaf and garlic cloves.

In process:

  1. Washed and well-dried lard with a slit is cut 5 cm not to the skin itself.
  2. Salt is mixed with spices.
  3. Garlic is cut with plates that are inserted into cuts.
  4. At the bottom of the tank, the prepared mixture is poured onto which lard is laid, covered with a plate.
  5. Then oppression is established, and lard is salted for 24 hours on the table.
  6. When the lard is marinated, it is removed for 3 days in the cold.
  7. After the specified time, fat with a slot is ready for use.

Hot Cooking

A quick method of salting fat with a slit involves the presence of:

  • 1 kg of brisket;
  • 220 g of salt;
  • 15 peas of black pepper;
  • 5 g adjika;
  • a few bay leaves;
  • 1.5 liters of water;
  • ½ head garlic.

The way to create a delicious fat with a meat slot is to perform the following actions:

  1. Pork with fat is washed, dried and cut into longitudinal pieces along the length of the container with a width of 3 cm.
  2. Water is boiled in a saucepan, into which salt and all seasonings are sent.
  3. Garlic cloves are passed through a press.
  4. After boiling, lard is sent to the liquid, which is cooked there for 5 minutes.
  5. Dishes are removed from the tiles and left for 10 hours.
  6. After the specified time, the lard is sprinkled with chopped garlic gruel and coated with adjika, after which it is wrapped in a film.
  7. After 3 hours in the refrigerator, the fat is ready.

The most delicious paprika recipe

Having prepared the brisket with paprika, you can not only enjoy the great taste, but also save a certain amount of money due to the lower price of raw fat, in comparison with the ready-made one.

To execute the recipe you need:

  • 1 kg of brisket;
  • 100 g of salt;
  • head of garlic;
  • 15 g of chaman, paprika and red pepper.

When cooking:

  1. On the prepared brisket, incisions are made into which garlic plates are placed.
  2. The brisket is sprinkled with salt and placed under oppression for 24 hours.
  3. When the specified time passes, the brine is drained, the brisket is coated with a mixture of spices from a chaman, paprika and chili.
  4. The prepared product is wrapped with cling film and sent to the freezer for a day.

How to salt brisket with ascorbic acid

An original recipe that comes to life from:

  • ½ kg of brisket;
  • 6 tablets of ascorbic acid;
  • 5 clove buds;
  • 8 peas of black pepper;
  • the same amount of fragrant;
  • 120 g of salt;
  • heads of garlic;
  • ground pepper;
  • 1 liter of water.

Salting the brisket consists in performing the following manipulations:

  1. Water with salt and spices boils.
  2. Pork with lard is washed, dried and rubbed with a mixture of crushed garlic and ascorbic acid.
  3. Salo is poured with a room temperature marinade and sent to the cold for 7 days.
  4. After the specified time, the brine is drained.After that, the lard is sprinkled with ground pepper and recovered for 24 hours in the cold.

So, in order to taste delicious fat, there is no need to overpay the extra money for the finished product. It is enough to buy fresh brisket and salt it to your liking.

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