You can confidently name the salty sneaker with one of the most ancient dishes of Slavic cuisine. A piece of salt fatty meat with spices accompanied and the merchant in the distant journey, and the pilgrim, and a simple soldier. And this delicacy was the basis of the diet of Chumakov, who took salt into the most distant corners of Russia ...

Breast can be called one of the types of Sala - truly a cult disk. It is distinguished by the predominance of the meat part over fat, and often contains bone or cartilage parts of the ribs. Of course, the most delicious breast, saline on his own. Fragrant, acute or gentle, depending on preferences, it can brighten up modest weekly dinner or adequately reign on the festive table. About how to sprinkle breast, and it will be discussed in the article.

What is breast? Choose a piece for salting

Meat from the thoracic part of the carca is called breast. Pork is used for salts - it is fat, gentle, with a juicy salus layers. Thin cartilage ribs often do not cut out, because they give the breast a special charm. Before sprinkling the breast, it is better to go to the farm market where the coolest and high-quality raw materials are brought. Meat and fatty pig fat, grown outdoors and fattened by natural feed, is always fragrant and tastier. Just before buying it is worth making sure that everything was fine with the health of the pig. The conscientious seller will gladly provide all the necessary documents.

Soldering breasts with a dry way

Often, the initial and ancient is no longer inferior to the latest innovation and the latest developments. How to sleep in a classic breast? This will require chest, salt and black pepper.

The meat chopped by bars should be rubbed the mixture and leave to salt for 2-3 days. That was how the breasts were shed in antiquity. Sloated in this way, it turns out in gentle and soft, it is easy to cut. When applying for a table, you can not even remove the skin. This universal smelling method is good because the meat is almost neutral, but at the same time not fresh, expressive. It will be tasted even to those who do not eat acute.

Slinguing juicy breasts with spices and garlic

But lovers of garlic and peppers will appreciate the next recipe. The oily breast is wonderfully combined with a lot of seasonings. Before you choose a sternum with pepper and garlic properly, we will prepare all the necessary ingredients, grind them into the mortar and mix thoroughly. In the same mixture you can immediately add salt.

For such a recipe, black, white and red ground pepper, marshoran, paprika, zira, dried greens, coriander and much more. That's all like you like to build a kushan - boldly add to the mixture! The garlic passed through the duty will add fragrance and sharpness. Grounding the spices and salt of the sternum can be wrapped in gauze, foil or food film, so that the seasonings do not appear. After a couple of days, fragrant delicacy can be at home.

Brine for breasts

Another fairly common way with an equally ancient history teaches us how to salute the breast in the brine. It is distinguished by the fact that the piece will be imposed not directly salt, but salted water, in which the spices are dissolved. For the preparation of the brine, take 50 grams of salt on every liter of water. But how much to put spices and seasonings are a matter of taste. Breast need to be immersed in water and put the oppression on top.

Soldering time depends on sample sizes. Usually two or three days is quite enough. Before sprinkling the sneaker in this way, a piece can be polished with garlic.

What to file a sifts to the table

This delicacy is ideal for a garnish of boiled or baked potatoes. Salted sneakers are combined with households and salts. You can serve a table with wooden, ceramic or clay dishes, as well as pick up flax textiles.