Salted brisket - a real delicacy from lard! Cooking recipes, snacks from it and ways to serve salted brisket. How to pickle brisket at home

Salted brisket needs no introduction and advertising. She is loved by men and women, served on a holiday and taken with them on a hike. How to cook salted brisket yourself? Easily!

Salted Brisket - General Cooking Principles

Salted brisket can be prepared in three ways: dry, in brine, and hot.

For salting the brisket in a dry way, salt, spices, herbs and garlic are used. The ideal salt ratio for salting: 4 tbsp. tablespoons of salt per kilogram of brisket. Stuff the brisket with slices of garlic. Sprinkle the bottom of the bowl with a mixture of salt and spices and lay the brisket on it, sprinkling with the same mixture. Leave it like this for a day, then put it in the refrigerator.

Salting the brisket in the second way involves preparing a brine. To do this, boil water with salt, after which it cools. The brisket is cut into small pieces. Spread them in a bowl, shifting herbs, spices and garlic. All this is poured with cooled brine, covered with a lid and left for several days. After that, they try the brisket, and if it is salted, they put it in the refrigerator.

Hot-salted brisket, pre-boiled for several minutes in water with the addition of salt and spices. Then leave in the same solution for at least 8 hours. Then the brisket is taken out, rubbed with garlic, covered with herbs, wrapped in foil and put in the refrigerator.

Recipe 1. Salted brisket

Ingredients

A few cloves of garlic;

a tablespoon of ground pepper;

Two st. spoons of salt.

Cooking method

1. Peel the garlic cloves and cut into slices of medium thickness. Wash the brisket, dry it with a napkin and cut it to the very skin into pieces of 6 cm. Mix salt and pepper.

2. Thoroughly rub the brisket with a mixture of salt and pepper, stuff the whole piece with garlic. Wrap the brisket in baking paper and leave for four hours.

3. Then send the brisket from the refrigerator for a day, then take it out, rub it a little with salt, wrap it in new paper and leave it for another day. Take out the brisket again, put it in a bag and send it to freezer for another 24 hours. The brisket is ready!

Recipe 2. Salted brisket under oppression

A kilogram of fresh brisket;

Salt - 4 tbsp. spoons;

5 g of ground black pepper, dried and chopped dill umbrellas, coriander;

A pinch of allspice peas;

A few cloves of garlic and bay leaves;

2.5 g of nutmeg.

Cooking method

1. Thoroughly wash the brisket, after which it is necessary to blot it with a napkin. Cut into pieces 5 cm thick. We clean the garlic from the husk and cut into plates. Mix salt with spices.

2. We make small cuts in the brisket, where we insert the garlic plates. Thus, stuffing all the pieces. Each piece is carefully rubbed with a mixture of spices and salt.

3. We cover the bottom of the dishes with salt and seasonings, put a few bay leaves and allspice. Lay the brisket skin side down on a layer of salt. Cover with a plate and press down with a load. We leave the dishes with the brisket for a day at room temperature, after which we send the brisket to the refrigerator, and keep it there until cooked. After about three days, the brisket is ready!

Recipe 3. Hot salted brisket

Ingredients

A kilogram of fresh brisket;

A glass of salt;

15 black peppercorns;

A teaspoon of adjika;

A few bay leaves;

A couple of cloves of garlic;

One and a half liters of water.

Cooking method

1. We wash the brisket, dry it with a napkin and cut it along the length of the dish in which it will be salted and three centimeters wide. Scrape the skin with a sharp knife white color. We clean the garlic from the husk and pass through the garlic press.

2. Pour water into an enameled pan, bring it to a boil, salt and add spices. Allspice is ground in advance in a mortar.

3. Dip the brisket pieces into the boiling brine and cook for about five minutes. Remove the pan from the heat and leave for 10 hours. After this time, we take out the brisket, wait until the moisture drains, rub it with chopped garlic, wrap it in cling film and send it to the refrigerator. Three hours later, the brisket is ready.

Recipe 4. Salted brisket "Juicy"

Ingredients

A kilogram of pork belly;

Half a glass of salt;

5 cloves of garlic;

Two teaspoons of a mixture of peppers;

10 peas of coriander;

A couple of bay leaves;

Fresh green dill.

Cooking method

1. We wash the brisket well and dry it with a napkin. Pour salt into a bowl and roll the brisket on all sides in it. Remove excess salt.

2. Peel the garlic, squeeze half through the garlic press, and cut the rest of the cloves into plates. We make small cuts in the brisket, where we insert the garlic plates. Sprinkle the top of the brisket with a mixture of peppers and cover with sprigs of fresh dill.

3. Place the brisket tightly in a bowl, add coriander crushed in advance and bay leaf. Leave for a day, then put in the refrigerator for another 24 hours. The brisket is ready!

Recipe 5. Salted brisket boiled in onion skins

Ingredients

A kilogram of pork belly;

Husk from five onions;

Half a glass of salt;

10 black peppercorns;

Two carnation flowers;

A few cloves of garlic;

Half a teaspoon of mustard seeds.

Cooking method

1. Take a brisket with a good meat layer, wash, dry and cut into strips five centimeters wide, and the length of the pieces should correspond to the dishes in which you will salt.

2. Place the brisket in a saucepan, cover with water, then take out the pieces, add salt, onion peel, spices to the water and put on fire. We lower the brisket into the boiling brine, reduce the heat and cook it for half an hour. Before turning off, add chopped garlic.

3. Leave the brisket in the brine until it cools down. Take out the pieces, lay them on a wire rack to drain excess moisture from the glass. Grate the brisket with the garlic passed through the press. Mix red and black pepper, mustard seeds, and sprinkle the pieces with this mixture.

4. Wrap the brisket in a film or foil and refrigerate for a day.

Recipe 6. Fragrant salted brisket

Ingredients

800 g pork belly;

4 tbsp. tablespoons of coarse salt;

2 teaspoons paprika;

Half a teaspoon of ground nutmeg, sugar, coriander, red and black ground pepper, dried dill.

Cooking method

1. Wash and dry the brisket. Cut in half. Make slits on top of the skin. Peel the garlic, cut into slices or pieces, and distribute it into cuts.

2. Rub the brisket well with salt, put in a deep bowl. Cover with a plate on top and place the load. Leave under oppression for a day.

3. Mix dill, paprika, red and black peppers, nutmeg, sugar and coriander. Peel the brisket from salt, blot with a napkin, and rub well with spices, not forgetting about the cuts.

4. Wrap the brisket in baking paper, put it in a plastic bag and refrigerate for a couple of days. Then place it in the freezer for an hour.

Recipe 7. Salted brisket with ascorbic acid

Ingredients

Half a kilogram of pork belly;

Six tablets of ascorbic acid;

5 cloves;

8 peas of allspice;

12 black peppercorns;

Half a glass of coarse salt;

5 cloves of garlic;

2 bay leaves;

A tablespoon each of cayenne and ground black pepper;

Liter of water.

Cooking method

1. Add salt and spices to the water, boil and cool. Rinse the brisket well and pat dry with paper towels. Peel the garlic and mince with a garlic press. Grind ascorbic acid into powder and mix with garlic. Rub the brisket with this mixture on all sides.

2. Pour the brisket with the cooled brine and refrigerate for a week. The brine should completely cover the brisket, if necessary, use oppression.

3. Mix cayenne and black pepper. Drain the brine from the brisket, put it on a wire rack to drain excess liquid. Sprinkle a piece with a mixture of peppers and send it to the refrigerator for 24 hours.

Recipe 8. Salted brisket with basil and sweet pepper

Ingredients

One and a half kilograms of brisket;

A glass of coarse salt;

Half a glass of sugar;

Sweet red pepper;

Bulb;

Chopped basil - a tablespoon;

3 cloves of garlic;

0.5 teaspoon of allspice;

6 bay leaves;

A couple of sprigs of thyme;

A tablespoon of black peppercorns.

Cooking method

1. Bell pepper wash, dry, cut out the tail, clean out the seeds and finely chop. Onions and garlic are peeled and chopped with a blender. Pour salt, sugar into a plate, add allspice, chopped basil, chopped peppers, garlic and onions. We mix everything thoroughly.

2. Sprinkle half of the spicy-vegetable mixture on the bottom of the enamelware. We spread the brisket, sprinkle it with the remaining spices on top, lay out the bay leaf, thyme sprigs and sprinkle with black peppercorns.

3. Cover the brisket with cling film, then with foil and press down with a load. We put the dishes in the refrigerator for 10 days, periodically turning the brisket and stirring the mixture of vegetables and spices.

Recipe 9. Salted brisket with hot peppers

Ingredients

A kilogram of pork belly;

Half a glass of table salt;

5 bay leaves and clove buds;

12 black peppercorns;

To taste mustard seeds, coriander, fennel and cumin;

Two red hot peppers;

Head of garlic.

Cooking method

1. Wash the brisket, dip it in napkins and cut into small pieces. Cut off the stem of the hot pepper and chop it into rings. We clean the garlic from the husk and the mode is thin plates.

2. Dissolve salt in water, wait until it boils, and cook for five minutes. Sprinkle the bottom of the enameled dish with spices, lay out the pieces of hot pepper and garlic. We spread the pieces of brisket, pour the cooled brine, cover with a lid and leave in a cool place for two days.

Sherry or Madeira, as well as barberry berries, can be added to the brine. This will make the brisket even more aromatic and tastier.
For salting, take a whole piece of brisket with thin skin without damage, and layers of meat and fat of the same thickness. The knife should go into the brisket easily.
Salted brisket is served with a side dish of vegetables, or as an independent snack. Before serving, clean the sternum from excess salt, or rinse under running water. It can be used in cold cuts, garnished with finely chopped herbs or green onion.
Place the finished brisket in the freezer for a couple of hours. This is done so that it can be beautifully cut into thin plates.
Salted brisket can be baked in the oven, or added as an accompaniment to your favorite dishes.
Store the brisket in the refrigerator or in a dry, cool basement.
If you add onion peel to the brine, the brisket will acquire a beautiful golden color.

Salted brisket is an excellent appetizer that appearance and incomparable taste is not inferior to popular meat delicacies. And below are described absolutely not troublesome, but undoubtedly the most delicious brisket recipes in brine.

Salting brisket in brine at home

Ingredients:

pork brisket - 1.3 kg;
water - 1.5 l;
table salt - 275 g;
allspice and black pepper (peas) - 1 tbsp. spoon
grains of coriander, mustard and cumin - 10 g each;
lavrushka - 3-4 leaves;
carnation - 3-4 buds;
hot red pepper - 1 pc.;
garlic - 5 cloves.

Cooking

Cut the brisket into large rectangular pieces. Mix dry spices, not finely chopped garlic, hot pepper and put in a container to the brisket.

Prepare the brine. Dissolve salt in water. Boil for 3-5 minutes and cool slightly. Cover the spice pieces with brine and close the container tightly with a lid, cool, and then determine the dishes in a cool place for at least 48 hours.

Salted brisket in brine with garlic - a recipe at home

Ingredients:

brisket - 1 kg;
water - 1.5 l;
salt (large) - 275 g;
black peppercorns - 1 tbsp. a spoon;
lavrushka - 4-5 leaves;
(acute) - 125 g;
a head of garlic;
- 3-4 handfuls.

Cooking

Cut the brisket into fairly large slices about 25 cm long. Boil water in a saucepan, add parsley, husks, salt, adjika and peppercorns. In the boiling brine, identify the pieces of brisket and cook them for 15 minutes, after which the dishes are removed from the heat and wrapped in something warm, such as a blanket. Let the brisket brisket in a warm place for 15 hours, then dry the slices with a linen towel and rub with mashed garlic. Let the workpiece stand in the refrigerator for at least 12 hours and only then you can taste it.

How to pickle brisket in brine?

Ingredients:

Cooking

Cut the lard into large chunks and place them in a three-liter jar, alternating with spices and chopped garlic.

Boil water, dissolve salt in it and pour the contents of the jar with this brine. After about 24 hours, the fat should be wiped with a linen napkin, cooled a little and you can try it. You can grate the slices with a freshly ground mixture of peppers and leave in the freezer, wrapped with a sheet of parchment.

Pork belly is rightfully considered a universal product; it is served at the festive table and consumed in the daily diet. Not all housewives know how to pickle meat on their own, so they resort to purchased formulations. Consider important aspects in order.

How to choose pork belly

For salting brisket at home, a fresh cut, which has thin, intact skin, is optimal. At the same time, always pay attention to the smell, it should not be repulsive, but, on the contrary, pleasant.
Refuse to purchase the product in large supermarkets, as a rule, in such stores, “winded goods” are released. Give preference to trusted "home" sellers, but rather buy brisket directly from the farm.
Choose a piece that has the same size meat and greasy layers. This feature will allow you to pickle the brisket as efficiently and evenly as possible.
Before you go shopping for meat, prepare a perfectly sharpened knife with a sharp edge. When you find a copy you like, stick cutlery into its cavity. The knife should penetrate the meat evenly, without hesitation or jerks.

Pork belly preparation

After purchasing the delicious piece, it must be carefully prepared for further manipulations.

To properly carry out the procedure, scrape the fat and skin with a knife blade, removing the top layer. After that, wash the meat under the tap, carefully removing any invisible plaque. Next, you need to lay out paper towels in 4-5 layers on a flat surface and wrap the brisket with them. Such a move will help to collect excess fluid.
When the brisket is completely dry, start choosing the right salt. A large culinary composition is considered optimal, since the crushed mixture salts only the top layer. Such a move does not prevent the process of decay, since the inner rows are not dehydrated. Iodized salt is also not suitable, as it burns the surface of the brisket, provoking quick spoilage of the product.
Important attention must be paid to suitable utensils for salting. Only those containers that are made of materials that are not susceptible to oxidation are suitable here. It can be a glass jar or dish with high sides, a plastic container for storing food or heating it in the microwave, a ceramic bowl with a lid, or an enamel pan.

Pork belly: dry pickled

pork brisket - 1.2-1.4 kg.
coarse salt - 210 gr.
ground pepper (red) - at the discretion
ground pepper (black) - 20 gr.
garlic - 8 teeth

Cut the pre-washed and dried brisket so that you get pieces of the same size (about 7 * 9 cm.). It is important that the product is cut through to the skin.
Peel the garlic cloves, cut them into thin slices, insert into the resulting slots. Mix ground red and black pepper, rub the pieces with a loose mixture on all sides.
Wrap the brisket slices in parchment paper, or use a suitable non-oxidizing container that seals tightly.
Send the product to the refrigerator for 24-26 hours, after this period, take out the pork and move it to the freezer for another day. When the specified period has passed, remove the brisket, cut into slices and evaluate the taste.

Pork belly in brine

brisket - 1-1.2 kg.
purified water - 1.2 l.
Chili pepper - 1 pod
pepper (peas) - 12 pcs.
bay leaf - 7 pcs.
fennel (seeds) - optional
cumin - to taste
coriander (seeds) - to taste
carnation - 6 buds
potatoes - 1 tuber
ground pepper (black) - 10 gr.
mustard powder - 10 gr.
garlic - 7 teeth
table salt

Cut the brisket into pieces about 6 * 8 cm in size. Put the product in a suitable container that does not undergo oxidation.
Pour filtered water into an enameled pan with thick walls, peel 1 potato tuber, send it to a container of water.
Add table salt in such quantity until the potatoes begin to float to the surface. As soon as this happens, remove the tuber, add coriander, cloves, fennel seeds, chili peppers, peas, cumin, mustard powder, bay leaf.
Put the pan on the stove, bring to a boil, simmer for another 5 minutes. After the specified period, cool the solution to a temperature of 45-50 degrees. Pour the pieces of brisket with the resulting brine so that the liquid covers the meat by 1-2 cm.
Cover the pan with a lid, put in the refrigerator for 2 days. After that, take it out, evaluate the result, if necessary, increase the exposure time to 3 days.

pork brisket - 550-600 gr.
table salt - 100 gr.
garlic - 6 teeth
ground black pepper - to taste

Cut the washed brisket into small pieces 6 * 9 cm in size, then make cuts along the surface of the skin, which will be located at a distance of 1-1.5 cm.
Peel the garlic cloves, chop them into thin slices, insert into the resulting incisions. Sprinkle with salt, rub it over the entire surface. Mix salt with ground black pepper, apply loose mixture on the sides of the brisket.
Fold the gauze cloth in 3 layers, wrap the brisket rubbed with spices in it, place in a plastic container, close the lid. Send the product to the refrigerator, wait 10-12 hours.
After the due date, replace the used gauze with a clean cloth, if necessary, rub the breast again with salt and pepper. Put it back in the refrigerator for 24 hours.
After this time, clean the surface of the product with a knife, removing excess salt. Remove the garlic slices, cut the meat into thin slices, add a piece of bread and green onions.

Pork belly: salting in a slow cooker

pork belly - 1 kg.
bay leaf - 6 pcs.
purified drinking water - 1.2 liters.
onion peel - 2 handfuls
salt - 225 gr.
garlic - 10 teeth
granulated sugar(preferably cane) - 60 gr.
black pepper (peas) - 12 pcs.

Soak the onion peel in cool water, leave for half an hour. After the expiration date, transfer the product to a colander, rinse, partially dry.
Prepare a multicooker bowl, line its bottom with pre-soaked husks and bay leaves.
Pour water into a separate enameled pan, add salt and granulated sugar there, wait for the granules to dissolve. After that, pour the solution into the container of the multicooker.
Cut the pork belly into portions, approximately 7 * 8 cm in size, send them to the saline solution.
Set the “Extinguishing” function on the device, turn on the multicooker for 2 hours. After the expiration of the period, set the "Heating" mode, the exposure time is 8 hours.
Pass the garlic through the press, mix with pepper, rub the brisket. Wrap in cling film, put in the freezer for 12 hours.

On the shelves of stores lined with products stuffed with all sorts of additives and preservatives. For this reason, many people prefer to salt the brisket at home, while receiving a 100% natural product. Adapt recipes "for yourself", experiment with seasonings.

Video: how to pickle lard or dry salted brisket

Most likely, there are meat layers in the fat. And when they are, the rule “lard will not take extra salt” does not work. Now you can soak the fat in water, it might help. should at least

Elena ~PRECRASNAYA~

How to pickle a brisket.
Cut the garlic cloves lengthwise and poke the brisket with them, then rub it with salt, garlic, sprinkle with black pepper, you can sprinkle with dry dill, wrap in a white cotton cloth and put in a cool place for a day, and then put in the refrigerator. You can eat within a day.

Ingredients:
Pieces of brisket (fried meat)
Salt and black pepper in equal proportions
Garlic
Bay leaf
Cooking:
Prepare a mixture of salt and pepper.
Roll the pieces of bacon in this mixture.
Pour a layer of the mixture on the bottom of the container, crush the bay leaves with your hands and cut the garlic into slices.
Place pieces of lard on this “pillow” and sprinkle them with parsley and garlic.

Take a 20 g syringe boil brine (Salt, sugar, spices) cool to room temperature and squirt more often a piece of the needle deepen until it is salted. Brine make concentrated I don’t know the weight of the piece it’s hard to say the proportions first hold 6 hours in the room then in the cold but do not freeze

If the meat is planned to be eaten immediately, then table salt in small quantities should be poured into the palm of your hand and rubbed into the meat, periodically adding salt. And if you rub the already prepared meat with a mixture of chopped garlic and hot red pepper, then everyone will drool profusely. Sprinkle abundantly with salt only for long-term storage, when salted and stored.

Very tasty! It comes out like smoked. I've cooked it myself many times. The more meat, the tastier!

Ingredients:
a piece of pork belly or lard
salt
garlic
Cooking method:
1. Everyone who salts bacon probably has a personal recipe. We talk about how to pickle lard or brisket, based on our experience.
Actually, for ordinary salting, you only need lard, salt, garlic and a little patience.

Gudinka can be salted both raw and scalded.
If scalded, then lower the brisket into boiling water for 3-5 minutes. Then cool a little, rub with coarse salt, pepper and garlic, cover with cheesecloth and put in a cool place under oppression for 24 hours.
If fresh, then put more salt, practically sprinkle it, then remove the excess with a knife and under oppression for 36 hours.

Contrary to some opinions, science has proven that lard is healthy, it contains a lot of vitamins A, D, E, F, saturated and unsaturated fatty acids, as well as selenium and lecithin. To use the whole complex for health, you need to learn the steps and rules of how to salt the brisket at home.

Those who prefer smoked brisket, after salting, can cook it in a smokehouse, getting a delicious savory snack.

The highest quality brisket is sold on farms and from a trusted seller. To salt pork, leave the choice on a fresh cut, the thin skin of which is not damaged.

Tip: It is best to salt pieces that have almost the same thickness of lard and meat layers.

To check the cut for freshness, you can take a sharp knife, if it pierces a piece easily, then the product is of high quality and suitable for food. It should also have a pleasant smell.

Before starting to salt the sternum, it is prepared for the process. The layer of fat and the skin should be cleaned, you will need to scrape them with a knife, and rinse with cool water, dry.

Before you properly salt the pork belly, the ingredients are prepared. Only coarse table salt is taken. Fine salt is not used, since it can only salt the upper layers of the pieces, which will not be able to dehydrate the entire brisket, after a while it may begin to rot from the inside. Iodized salt is not used so that the upper layers of the piece are not burned with iodine, which can raise the temperature, and this will lead to the product quickly rotten and spoiling.

You should carefully consider the choice of dishes for salting. It should be glass, plastic, ceramic, enameled. Containers made of oxidizing material are not suitable.

Brisket with brine

It is delicious to salt the brisket in brine. If you take it weighing a kilogram, then for cooking you will need: a liter of water, 10 allspice peas, 8 black pepper peas, 5 bay leaves, 5 cloves, 5 garlic cloves, 1 chili pepper, coriander and mustard, fennel and cumin in seeds desire, table salt "by eye". Usually four large spoons are enough.

The pork breast is cut into rectangular pieces, the size of each piece is about 5 cm by 8 cm. A deep container is taken, the product is placed in it and set aside.

An enamel pot of water should be with a raw egg or peeled potato inside. Salt crystals are poured into it, the solution is continuously mixed until an egg or potato emerges. All seasonings according to the recipe are sprinkled with the solution. The liquid should boil, and boil for 5 minutes.

The finished brine should cool to fifty degrees, they should be poured with raw materials so that the liquid hides the pieces. The container is closed. Experienced chefs, when asked how long it takes for the product to be salted, recommend keeping it in the refrigerator for at least 48 hours, and it can be consumed.

Tip: If Madeira or a little sherry, barberry (a few berries) is added to the brine liquid, this will add a rich aroma and unique piquant taste to the brisket.

How to get dry cured brisket?

You can salt pork belly in more than one way. For a kilo of pork for salting, a simple dry method is prepared: three-quarters of a glass of salt, a teaspoon of black ground pepper, as much as you want, ground red pepper, 5 or 7 garlic cloves.

Spices are mixed. Pork is divided into parts with a size of 6 by 8 centimeters. It should cut through to the skin. Peeled garlic comes across the cuts. The product is sprinkled with spices. The taste of pork meat and lard with garlic and spices is incomparable, it turns out a very appetizing and nutritious salty delicacy.

Salty products wrapped in parchment are removed into the right container, tightly closed and will stand in the refrigerator for 24 hours, after which they are frozen for a day in the freezer, after which they are cut into slices and eat.

Garlic salting option

If the hostess salted the pork brisket with garlic, households and guests will devour hearty yummy at the table with appetite. The addition of garlic enhances the benefits of the product.

If half a kilo of pork is taken (breast part), then another 5 garlic cloves, 3 large spoons of salt and a little pepper are prepared.

The peeled pork is cut so that the knife gets the skin, the distance between the cuts should be about two or three centimeters. Places of incisions are stuffed with garlic slices and covered with salt. Salt crystals and ground pepper should sprinkle from the sides of the pork and on top.

Salty products are wrapped in a clean cloth, and left in the room for about 10 hours, then transferred to the refrigerator shelf. After 24 hours, the wrapping fabric is replaced with a fresh flap. The product will lie in the refrigerator for a day. After that, excess salt should be removed from salted products and garlic should be removed. Pork is cut into slices and eaten with black bread and onions.

How to salt the brisket using the hot method?

For a kilo of pork breast you need: a liter of water, half a glass of salt, 2 large spoons of sugar, 10 black peppercorns, 5 bay leaves, a handful of husks onion, garlic head.

Brisket in onion skins is salted hot using a slow cooker. You will need to soak onion peel, wait a few hours, put it in a colander, rinse in running cold water. The multi-bowl should be covered with husks and bay leaves. In boiling water, you need to dissolve the crystals of salt and sugar, then pour the solution into the multicooker bowl.

The brisket should be cut into pieces with an approximate size of 5 by 7 cm. In the stewing mode, the pork is cooked for forty minutes. After turning off, the products remain in the brine for a couple of hours, the multicooker lid must be closed. Finished salted products must dry.

Tip: To make the pork even more appetizing, press the garlic well and rub the brisket with the crushed spicy vegetable and pepper. And to enhance palatability and the convenience of slicing freeze the product in the freezer.

Ascorbic acid in salted pork

Half a glass of coarse salt and a mixture of spices are poured into a liter of water. The brine boils and cools down. Pork is rubbed with crushed five garlic cloves and powdered with six tablets of ascorbic acid. A piece is placed in brine and kept in the refrigerator under oppression for 7 days. Drain the brine, roll in the pepper mixture and another day in the cold.

How to salt and smoke the brisket?

To smoke the brisket, you need to salt it, and you can smoke salted or pickled using the hot method. It is recommended to use a dry marinade. From the ingredients you will need to prepare the seeds of herbs: paprika, thyme, basil and rosemary. You will need some ground chili pepper. Salt is cooked in an amount 4 times more than other seasonings.

All components are mixed, each meat piece is rubbed with the mixture. After 10 hours or overnight in the refrigerator, the pieces are laid out for a couple of hours to dry.

After the pork has dried up, they are engaged in kindling a fire. They wait until the hot coal mass remains. The smokehouse is put on fire. Firewood is used from fruit trees, aspen, alder or oak. The brisket in pieces should be laid out on a wire rack so that they do not touch each other. When the temperature inside the smokehouse reaches ninety degrees, a grate with pork meat is installed in it.

After half an hour, the smokehouse opens, it is checked whether the product is ready. If the color saturation is weak, smoking is extended by 10 or 15 minutes. The meat is eaten right there, but if you hold it outside for about 2 hours, it will taste better.

Cooked smoked product

To get smoked pork, you need to prepare: fresh brisket per kilogram, 10 large spoons of salt crystals, sugar (a tablespoon is enough), red and black ground pepper (half a teaspoon), 5 garlic cloves, onion peels (50 grams), leaves laurel (3 pcs.), Water (one and a half liters).

Onion peel and seasonings are added to the water poured into the saucepan without using garlic. When the liquid boils, it must be boiled for another 10 minutes.

You will need to wash the brisket, dip it in a boiling marinade liquid, turn on a low fire on the stove so that the meat languishes for an hour. After they take it out of the brine solution, cool and dry the product. The garlic is cut into slices, they stuff the brisket.

A smokehouse is installed, where meat is smoked for half an hour, which was previously required to be salted. When the juicy and tender dish cools down, it is served to the table.

Here in Ukraine, where salo considered a product of prime necessity, in almost every hut they prepare salted lard. The bigger, the better. Especially tasty it is obtained from a domestic pig grown on natural feed in an ecologically clean area. To the townspeople to find proper fat for salting you will have to run around the markets.

pork belly with streaks of meat;
Bay leaf;
garlic;
black pepper;
salt.

Salted brisket - recipe

Prepare all the ingredients for pickling the brisket. It is desirable to keep the undercuts for several hours in cold water then the fat will be softer. For salting, we take an exclusively fresh product, after freezing, the taste of fat is no longer the same as it should be.

Mix salt and freshly ground black pepper and rub pieces of fresh lard with good streaks of meat with this mixture. Salt is used only large stone, fine iodized - no good. For 3 tablespoons of salt, I put a teaspoon of black pepper. To make the finished one appetizing and fragrant, I grind the peppercorns before use.

Put the salted piece of brisket in some container and refrigerate for 2-3 days. Periodically water it with salty liquid, which is formed during salting.

On the third day, take the bacon out of the refrigerator and pat dry with paper towels. Rub a few cloves of garlic with salt to form a pulp.

Cut the brisket in the middle without cutting all the way through. Grate the lard with garlic on all sides, including the incision. But first, try a piece of lard, if it is well salted, then grind the garlic with a small amount of salt, if it seems to you that the lard is not salted, then add more salt to the garlic.

Put a few bay leaves on top of a piece of lard, which greatly improve the taste of salted brisket. Wrap the fat tightly with cling film and leave in the refrigerator for a day. Then transfer to the freezer. There it can be stored for a long time. It turns out very tasty.

Housewives are increasingly coming to the conclusion that it is much tastier, and most importantly more useful and cheaper, to do something with their own hands in the kitchen than to buy ready-made meat products. This applies not only to pastries, but also to meat products. A lot of information is interrupted, and when a recipe comes across, for example, how to pickle a brisket at home with garlic, many try to reproduce it for their family.

What is a brisket

Brisket is a first-class meat, pork. The most valuable are pieces of brisket, in which meat layers alternate with layers of fat. Experts subdivide this part of the pig carcass into brisket, brisket on the bone, flank (belly). All this is located in the region of the abdominal muscles, although is it possible to speak of the abdominals of a pig grown for meat?

In addition to salting the brisket at home with garlic, chic rich borscht, soups and other first courses, excellent roasts and smoked meats are prepared from this part of the carcass. Excellent options.

How to choose a brisket and prepare it for salting

First of all, buy meat, not only brisket, preferably from trusted, “own” sellers. They will make sure you get exactly what you need.

The meat should be of a pleasant color and characteristic smell, with whole skin. It should be free of debris and dried surfaces. Ask the seller for a knife and pierce the piece you like: the knife should smoothly enter it. If you have to force it, or the knife enters the meat with occasional difficulty - better take another piece!

After looking at how to pickle a brisket at home with garlic photo, you will see that the meat does not require any special preparation. It only needs to be rinsed under running water, if necessary, scrape off with a knife from fat or skin what you do not like.

Which dishes to choose

Brisket salting at home is carried out in stainless (steel), enameled, glass, ceramic or food plastic containers. Their shape does not matter at all, the main thing is that they do not oxidize. The enamelled surface should not have chips and cracks. Even a slight taste of rust is unlikely to improve the quality of the finished dish.

Choosing salt

Salt in this case is suitable only one. On her pack, apart from the words “coarsely ground rock salt”, there should not be anything. Neither the smallest "Extra", nor with iodine or sea salt not suitable for salting brisket.

Recipe for dry salted brisket

For each kilogram of brisket, take:

not a full glass of salt about ¾ volume,
half a large head of garlic (cloves 5-8);
ground black and red pepper, other ground spices to your taste.

You can limit yourself to only black pepper. Mix salt and pepper in a suitable container. Very tasty step by step.

Advice! Do not be lazy, make ground pepper yourself by grinding its peas in a mortar and pestle. The smell of store-bought and self-ground pepper differs radically not in favor of the first.

Pieces of the sternum are cut through the entire thickness of the pulp to the skin with a sharp knife into rectangular pieces measuring (approximately) 5x8 cm. How to pickle the brisket at home with garlic, the video will clearly demonstrate this process to you.

Place the garlic in the slit. To do this, cut the slices into plates 2-3 mm thick.
Sprinkle the surface of the meat with a mixture of salt + pepper, put in a suitable container, covered with a lid or cling film.

We keep the brisket in the heat of the kitchen for a day, move it to the refrigerator. After another 3 days, we take it out, clean off or wash off the excess salt, cut into thin slices and enjoy.

Important! It is advisable to store the brisket in the freezer.

Salting brisket in brine

If you are wondering how to pickle brisket at home with garlic in brine, then I offer the following recipe.:

We cut the brisket into rectangular, approximately the same size pieces and put them in a suitable bowl.
Pour a liter of water into a saucepan (another), pour a glass of salt, put spices to taste: black and allspice, cloves and bay leaves, mustard seeds, coriander, cumin, fennel.

Bring to a boil and boil for 5 minutes.
Let the brine with spices cool slightly, and fill it with pieces of brisket.
So that they do not float up and are completely under a layer of brine, you need to press down with a plate. Keep in refrigerator for 48-36 hours. Cooking hearty very tasty.

Pork belly is considered to be a universal product, it is served with festive table and consumed in the daily diet. Not all housewives know how to pickle meat on their own, so they resort to purchased formulations. Let's consider the important aspects in order.

How to choose pork belly

For salting brisket at home, a fresh cut, which has thin, intact skin, is optimal. At the same time, always pay attention to the smell, it should not be repulsive, but, on the contrary, pleasant.
Refuse to purchase the product in large supermarkets, as a rule, in such stores, “winded goods” are released. Give preference to trusted "home" sellers, but rather buy brisket directly from the farm.
Choose a piece that has the same size meat and greasy layers. This feature will allow you to pickle the brisket as efficiently and evenly as possible.
Before you go shopping for meat, prepare a perfectly sharpened knife with a sharp edge. When you find a copy you like, stick cutlery into its cavity. The knife should penetrate the meat evenly, without hesitation or jerks.

Pork belly preparation

After acquiring the most delicious piece, it must be carefully prepared for further manipulations.

To properly carry out the procedure, scrape the fat and skin with a knife blade, removing the top layer. After that, wash the meat under the tap, carefully removing any invisible plaque. Next, you need to lay out paper towels in 4-5 layers on a flat surface and wrap the brisket with them. Such a move will help to collect excess fluid.
When the brisket is completely dry, start choosing the right salt. A large culinary composition is considered optimal, since the crushed mixture salts only the top layer. Such a move does not prevent the process of decay, since the inner rows are not dehydrated. Iodized salt is also not suitable, as it burns the surface of the brisket, provoking quick spoilage of the product.
Important attention must be paid to suitable utensils for salting. Only those containers that are made of materials that are not susceptible to oxidation are suitable here. It can be a glass jar or dish with high sides, a plastic container for storing food or heating it in the microwave, a ceramic bowl with a lid, or an enamel pan.

Pork belly: dry pickled

pork brisket - 1.2-1.4 kg.
coarse salt - 210 gr.
ground pepper (red) - at the discretion
ground pepper (black) - 20 gr.
garlic - 8 teeth

Cut the pre-washed and dried brisket so that you get pieces of the same size (about 7 * 9 cm.). It is important that the product is cut through to the skin.
Peel the garlic cloves, cut them into thin slices, insert into the resulting slots. Mix ground red and black pepper, rub the pieces with a loose mixture on all sides.
Wrap the brisket slices in parchment paper, or use a suitable non-oxidizing container that seals tightly.
Send the product to the refrigerator for 24-26 hours, after this period, take out the pork and move it to the freezer for another day. When the specified period has passed, remove the brisket, cut into slices and evaluate the taste.

Pork belly in brine

brisket - 1-1.2 kg.
purified water - 1.2 l.
Chili pepper - 1 pod
pepper (peas) - 12 pcs.
bay leaf - 7 pcs.
fennel (seeds) - optional
cumin - to taste
coriander (seeds) - to taste
carnation - 6 buds
potatoes - 1 tuber
ground pepper (black) - 10 gr.
mustard powder - 10 gr.
garlic - 7 teeth
table salt

Cut the brisket into pieces about 6 * 8 cm in size. Put the product in a suitable container that does not undergo oxidation.
Pour filtered water into an enameled pan with thick walls, peel 1 potato tuber, send it to a container of water.
Add enough salt until the potatoes begin to float to the surface. As soon as this happens, remove the tuber, add coriander, cloves, fennel seeds, chili peppers, peas, cumin, mustard powder, bay leaf.
Put the pan on the stove, bring to a boil, simmer for another 5 minutes. After the specified period, cool the solution to a temperature of 45-50 degrees. Pour the pieces of brisket with the resulting brine so that the liquid covers the meat by 1-2 cm.
Cover the pan with a lid, put in the refrigerator for 2 days. After that, take it out, evaluate the result, if necessary, increase the exposure time to 3 days.

pork brisket - 550-600 gr.
table salt - 100 gr.
garlic - 6 teeth
ground black pepper - to taste

Cut the washed brisket into small pieces 6 * 9 cm in size, then make cuts along the surface of the skin, which will be located at a distance of 1-1.5 cm.
Peel the garlic cloves, chop them into thin slices, insert into the resulting incisions. Sprinkle with salt, rub it over the entire surface. Mix salt with ground black pepper, apply loose mixture on the sides of the brisket.
Fold the gauze cloth in 3 layers, wrap the brisket rubbed with spices in it, place in a plastic container, close the lid. Send the product to the refrigerator, wait 10-12 hours.
After the due date, replace the used gauze with a clean cloth, if necessary, rub the breast again with salt and pepper. Put it back in the refrigerator for 24 hours.
After this time, clean the surface of the product with a knife, removing excess salt. Remove the garlic slices, cut the meat into thin slices, add a piece of bread and green onions.

Pork belly: salting in a slow cooker

pork belly - 1 kg.
bay leaf - 6 pcs.
purified drinking water - 1.2 liters.
onion peel - 2 handfuls
salt - 225 gr.
garlic - 10 teeth
granulated sugar (preferably cane) - 60 gr.
black pepper (peas) - 12 pcs.

Soak the onion peel in cool water, leave for half an hour. After the expiration date, transfer the product to a colander, rinse, partially dry.
Prepare a multicooker bowl, line its bottom with pre-soaked husks and bay leaves.
Pour water into a separate enameled pan, add salt and granulated sugar there, wait for the granules to dissolve. After that, pour the solution into the container of the multicooker.
Cut the pork belly into portions, approximately 7 * 8 cm in size, send them to the saline solution.
Set the “Extinguishing” function on the device, turn on the multicooker for 2 hours. After the expiration of the period, set the "Heating" mode, the exposure time is 8 hours.
Pass the garlic through the press, mix with pepper, rub the brisket. Wrap in cling film, put in the freezer for 12 hours.

Video: how to pickle lard or dry salted brisket

"Cold" or "dry" pork belly salting usually takes a long time - at least several days. But you can cook tender meat with bacon and in a "hot" way. After 15 hours you will be able to enjoy tender brisket home cooking. This method is very simple, and, at the same time, the result is always excellent. Salt the brisket so even a beginner can. You can't buy meat like this in a store. Let's find out how the brisket in brine is prepared, the most delicious recipe in front of you.

Ingredients:

- pork brisket - 500 g;
- table salt - 1/2 cup;
- bay leaf - 2 pcs.;
- allspice - 7-8 pcs.;
- dry adjika - 1.5 tbsp. l.;
- garlic - 1-2 cloves (in brine) + 1 clove for rubbing.

1. Choose a piece of pork belly to your liking - with a predominance of meat or fat. I chose a moderately fatty piece with large quantity meat and small layers of fat. You can use pork with or without skin. Wash it in plenty of cold water and pat dry with a towel or paper towels.

2. Cook hot pickle. It will take about a liter clean water. Pour it into a saucepan and bring to a boil. Pour in the salt. Don't let it scare you a large number of this ingredient, as the brisket ends up moderately salty and spicy. Salt will prevent the brisket from spoiling during salting, because it acts as a natural preservative.

3. Prepare a bouquet of spices. Crush allspice with peas with a tablespoon or with the flat side of a knife. Add next to the salt.

4. Also in this recipe, dry adjika is used. If you don’t have a ready-made mixture, you can cook it yourself by mixing suneli hops (basil, celery, dill, hot peppers, parsley, cilantro, mint, marjoram, savory, fenugreek, hyssop and other Caucasian herbs) with dried garlic and other spices to taste. Add adjika to the brine.

5. Also put a couple of bay leaves in a saucepan.

6. Peel 1-2 cloves of fresh garlic and, without chopping, drop into boiling water.

7. When the brine boils again, put the brisket in it and bring the brine back to a boil. From now on, cook the pork for 5-7 minutes (depending on the size of the piece). Then remove the pan from the heat and leave at room temperature for 12-16 hours. While the brisket is in brine, it will be saturated with the aroma and taste of seasonings, it will be well salted, it will become very tender and tasty. Don't worry, it won't spoil.
By the way, to give the brisket an interesting golden hue, you can add a few handfuls onion peel. You can see the recipe for brisket prepared in this way.
Just do not forget to rinse it thoroughly, or better, soak it in cold water for several hours.
And to give a slightly smoked taste, you can add 2-3 tablespoons of liquid smoke to the brine or smoke the finished brisket for 1.5-3 hours (depending on the type of smokehouse).
But the brisket prepared according to this recipe turns out to be tasty and appetizing, so I consider experiments unnecessary.

8. Then remove and dry the brisket.

9. Peel the remaining garlic and pass through a press or finely chop with a knife. Rub meat with garlic.

10. Then wrap it in cling film and refrigerate for at least 3 hours. To make the brisket more dense and not crumble when cutting, you can install a weight of about 3 kg on top (a jar or bowl of water, etc.).

11. And then you can cut the pork and taste it. Here is such a soft pink and juicy brisket in brine, this is the most delicious recipe in my humble opinion and according to the unofficial rating of my household. Therefore, I recommend you to try it.

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