Salted pork belly is a delicious snack for every day and a worthy holiday decoration. To salt brisket at home, the housewife does not need a lot of time and knowledge. A homemade product turns out much tastier, healthier and safer than store-bought, so it’s worth learning the art of pickling. Today, I have prepared seven ways for you - I offer 7 options for salting brisket , choose to your taste.
Salting delicious brisket at home
The easiest way is to dry brisket.
Many housewives, when looking for a recipe for salting pork breast, choose this method. There is no need to cook anything here, just let the pork soak in salt and seasonings.
What you will need: • 1 kg of pork; • 150 g salt; • 1 tsp. caraway; • 2 tsp. paprika; • 5 cloves of garlic; • 1 tsp. dried pepper.
How to deliciously brine brisket, I give a step-by-step recipe:
1. Culinary success largely depends on the choice of quality pork. The most delicious brisket comes from pieces in which layers of meat and lard alternate evenly.
Moreover, the lard should be white or pale pink, and not yellow (this is a sign of stale pork). Another test for freshness - meat quickly restores its shape when pressed.
2. Pork should be thoroughly washed and dried with a paper towel. On each piece, make 1-2 cuts approximately 2/3 of the width. 3. The smaller the pieces are cut, the faster the meat marinates. 4. Finely grate the garlic using a grater and coat the pork with it, including the cuts. Fresh garlic can be replaced with dried garlic. 5. Mix the spices and rub the meat thoroughly with them. 6. Place the pieces on foil or parchment and sprinkle generously with salt. It is better to take seaweed with large crystals; they dissolve more slowly than usual and do not dry out the meat. 7. Wrap the piece in an envelope, put it in a container and put it in the refrigerator for a day. During this time, the pork will absorb the right amount of salt and be saturated with the aromas of spices. 8. Ready meat from the refrigerator should be rinsed to remove excess salt and spices and dried with a paper towel. 9. You can already try it, but the pickling will become even tastier if you put it in the refrigerator again for at least 12 hours. 10. To serve, cut the salted beef into thin strips and garnish with herbs. Cold cuts with sausages and sandwiches with black bread turn out very tasty and beautiful.
Recipes for salting pork belly
With onion and lemon
Pork belly on the grill will turn out surprisingly juicy and tender when the meat is marinated in a marinade of freshly squeezed lemon juice and onions. To prepare the dish, it is best to use brisket with a small layer of fat - otherwise it may turn out too tough.
Ingredients:
- pork belly – 1.8-2 kg;
- lemons – 2 pcs;
- onions – 13-15 pcs;
- salt, ground red or black pepper, bay leaf.
The brisket should be washed, dried with a paper towel, and rough veins should be cut off. After this, the pork needs to be cut into portions and poured into a deep bowl.
The onions must be cut into rings and added to the meat along with bay leaves, salt and spices. Pour lemon juice over the pork, add a little water and mix thoroughly.
The kebab should be marinated for 7-10 hours. Then the brisket can be strung on skewers or placed on the grill grate along with onion rings and fried until golden brown.
Before cooking, the brisket must be skinned.
How to brine brisket in cold brine
Try salting the brisket in cold brine, the recipe will not disappoint you. This dish turns out tender, literally melting in your mouth, and it cooks much faster than using the dry method.
What you will need: • 1 kg of pork; • 1 onion; • 1 glass of table salt; • black and allspice peas – about 20 pcs.; • 5 bay leaves; • head of garlic; • 1 liter of water.
I’ll tell you how to pickle pork belly in brine in a delicious way:
1. Pour water into the pan and put on fire. 2. Add salt, peppercorns, bay leaves and a whole onion. The vegetable will make the broth richer. 3. Bring the brine to a boil. 4. Place the washed and chopped brisket in a separate container. You should not use dishes that oxidize; the best materials are plastic and glass. 5. Pour the prepared brine over the meat, build a press and leave to marinate for 4 days. 6. The finished meat is washed, dried and rubbed to taste with spices and crushed garlic cloves. 7. The appetizer is served chilled. Before serving, it is wrapped in foil and placed in the freezer for 12 hours.
Salted brisket - a delicious appetizer for the table
How to hot brine brisket - the fastest recipe
The hot salting method involves boiling fresh pork in boiling brine. This is one of the best ways to brine brisket deliciously at home, and it takes less time.
Ingredients: • 1 kg pork; • 0.5 l of water; • 1 glass of salt; • 15 peppercorns; • 1 tsp. adjika; • 5 cloves of garlic; • 5 bay leaves.
How to brine brisket at home, recipe with hot brine:
1. First prepare the marinating mixture. Salt, pepper, bay leaf and adjika are added to boiling water. 2. While the marinade is boiling, the meat is cut into pieces 7-8 cm wide. 3. Pork is immersed in boiling brine. The stove temperature should be reduced to medium. 4. Boil the pork piece for 5-7 minutes. 5. Now you can turn off the stove and leave the pan to cool along with the pork. At least 10 hours must pass. 6. It is impossible to tastefully pickle pork belly without garlic. This recipe also uses spiced cloves. They are used to rub the finished meat, which has been previously washed and dried.
Brisket with adjika
Ingredients:
- Water - 1.5 liters;
- Salt - 1 tbsp;
- Allspice - 15 peas;
- Adjika - 6 grams;
- Bay leaf - 3 pcs;
- Garlic - 3 cloves;
- Brisket - 1 kg.
Cooking process:
- The brisket should be rinsed well under water, dried with paper towels and cut into convenient portions. Boil water in a saucepan, mix all the ingredients and leave the broth to boil for a couple of minutes. Then add the brisket to it.
- Cook the brisket for 5 minutes, then remove the pan from the heat, cover tightly with a lid and leave overnight. Then remove the brisket, rub it with crushed garlic and wrap it in cling film. Place the brisket in the refrigerator for two hours.
How to deliciously salt pork belly with garlic
Garlic is the main ingredient for brining pork in this recipe, along with table salt.
Brisket with garlic turns out aromatic, spicy and very appetizing; be sure to try salting it according to this recipe.
What you will need: • 1 kg of pork breast; • 2 heads of garlic; • ground peppers – red hot and black, or allspice; • salt.
How to pickle pork belly with garlic, a very spicy recipe:
1. Rinse the meat, make several cuts on each strip. 2. Grate some of the garlic on a fine grater, simply chop the other part. 3. Rub the pork with salt and pepper, adjust the amount to taste. 4. Stuff the pieces with chopped garlic, rub the rest of the mixture on all sides. 5. Wrap the pork in foil or parchment and put it in the refrigerator for several days. 6. This spicy appetizer is served with black bread, horseradish or adjika.
Salted brisket – salted with paprika
Brisket with hot pepper
Ingredients:
- Brisket - 1 kg;
- Garlic - 2 heads;
- Red hot pepper - to taste;
- Ground black pepper - to taste;
- Salt - 200 grams.
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Cooking process:
The brisket needs to be washed well, dried and longitudinal slits made. The slits should be deep, right up to the crust, but do not cut through the crust itself. Place the brisket in a deep bowl, add salt and rub it in thoroughly.
The garlic needs to be cut into thin slices and stuffed into the brisket, as indicated in the photo. Place the brisket in a glass container (or plastic), sprinkle it with pepper and a little salt. Then we put the container in the refrigerator and leave it for three days.
Bright and appetizing brisket with paprika
Paprika is a dried sweet, bright red pepper. This seasoning will make any meat appetizing thanks to its rich hue and memorable taste. The taste of the brisket will be bright, be sure to try it.
What you will need: • 1 kg of meat; • 100 g salt; • 15 g paprika; • 15 g red chili pepper; • head of garlic.
How to properly salt pork belly with paprika:
1. Cut the garlic cloves into thin pieces. 2. Wash and dry the meat, make several shallow cuts and stuff them with garlic. 3. Sprinkle the pieces with salt, build a bend and put the structure in the refrigerator for a day. 4. Then the pork is rubbed with a mixture of peppers. 5. All that remains is to wrap the meat in foil or cling film and place it in the freezer for another 24 hours.
How to brine a delicious brisket at home
How to brine brisket in onion skins
When salted in brine with onion skins, the meat acquires a very pleasant and appetizing golden hue, reminiscent of smoked meats. The taste is interesting, the brisket has a special aroma, the recipe is not for everyone, but many people really like it.
Ingredients: • 1 kg of meat; • 1 liter of water; • 5 g onion peel; • 10 peas of any pepper; • 120 g salt; • head of garlic; • a pair of bay leaves.
How to brine brisket, recipe with onion skins:
1. Peppercorns, bay leaves and onion peels are filled with cold water and placed on the stove. 2. After boiling, the prepared pork belly goes into the pan. 3. Next, peeled garlic cloves are placed there (they can be chopped or left whole). 4. Pork is cooked in the marinade for half an hour. 5. After this, the brine should be allowed to cool. Meat in cold water is moved to the refrigerator for a day. To ensure that the pork is saturated, it is pressed to the bottom with pressure (a jar of pickles or water will do). 6. After this, the salted pork is removed from the marinade, dried and placed in the freezer for 12 hours.
How to brine king brisket at home
Delicious pork belly in brine
Cooking salted pork in brine (“wet” method) is a practical method of home canning, since it allows the product to be stored for a long time and not lose its taste. In this case, the brisket should be cut into small pieces and placed in a sterile glass jar, surrounded with peppercorns and garlic cloves.
Salted pork belly is served with a vegetable side dish and rye bread, and also as a separate appetizer. This is an excellent addition to cold cuts of meat and sausage, garnished with fresh herbs.
Next, add salt to the water (a glass of salt per 1 liter), bring the liquid to a boil and cool to room temperature. Pour the brine over the pork and cover the dish loosely. Store in a cool, dark place for up to a week (until ready), then store in the refrigerator.
Good homemade lard, no matter how fatty it may seem at first glance, is an extremely healthy product that actually does not harm the figure if consumed in moderation. However, to get the most out of it, you need to make it yourself. It's best to salt pork belly at home: it's quick, simple and incredibly tasty. The 3 best technologies are presented in this article.
The brisket refers to the area located in the peritoneum behind the shoulder blades. Meat and lard alternate almost evenly, so the cut here turns out very beautiful, and the product itself is juicy. This is what determines its popularity as a pickled or smoked dish.
- When choosing brisket, pay attention to the color of the meat: it should be pink, without obvious yellow areas indicating its age. The smell should not contain sour or bitter notes, and the piece that you like should have uniform density and hold its shape well.
- Make sure the skin is thin and the knife slides easily into the meat. If it gives way only after sharp shocks, there will be a large number of veins in such a piece, which will make the finished product tough.
Before proceeding directly to marinating and salting, scrape the skin with a knife, removing any remaining bristles, soak the meat well in cold water and dry.
