In Ukraine, where Salo It is considered a staple product; salted bacon is harvested in almost every hut. The bigger, the better. It is especially tasty from domestic pigs raised on natural feed in an ecologically clean area. The townspeople will have to run around the markets to find the right lard for salting.

• pork belly with meat veins;
• Bay leaf;
• garlic;
• black pepper;
• salt.

Salted brisket - recipe

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

Combine salt and freshly ground black pepper and rub with this mixture pieces of fresh bacon with good veins of meat. Only coarse rock salt is used, fine iodized salt is not suitable. For 3 tablespoons of salt, I put a teaspoon of black pepper. To make the finished one appetizing and fragrant, then grind the peppercorns before use.

Put the salted piece of brisket in a container and refrigerate for 2-3 days. Water it periodically with the salty liquid that forms during salting.

On the third day, remove the bacon from the refrigerator and pat dry with a paper towel. Grind a few cloves of garlic with salt to form a gruel.

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

On top of a piece of bacon, place a few bay leaves, which greatly improve the taste of the salted brisket. Wrap the bacon 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 and.