How to saline pork brisket at home: a delicious recipe in brine, without brine, fast saline, tips, video

In the article, you will learn how to cook deliciously pork brisket at home, how to pick it up with your own hands with different options.

Content

Salt brisket Favorite delicacy of many people. Especially if you take and eat an appetizing slice of fat with a slot with a crust of black bread and a green onion under a hundred grams of alcohol. This is a retreat, of course, from the main topic. After all, we will continue to consider how you can cook pork brisket in different ways on your own at home.

There are any types of this product on the market, but they are much more expensive than fresh pork. Therefore, housewives prefer to salt such meat with layers of fat on their own. And each has its own unique recipe. Further more about this.

Pork at home from pork: with ekrets of product selection and salting

Pork is often used for saline. Because this fat with a slot is considered one of the most soft, delicate, tasty. When you choose pork, pay attention to its quality. Fresh brisket will not have extraneous aromas. The fat will be white, without a yellowish shade, and the layers of meat have a delicate pinkish tint. The meat lines of good quality of the sternum alternate with lines of fat at the same distance. To the touch, such a product has a homogeneous structure without stratification and lumps (especially in places where the fat layer). Do not take too soft fat, meat - maybe there is a lot of water.

Tips for choosing a meat product and for salting it:

Try to choose lard with a slot from sellers who have already been checked for honesty, and even better take such goods directly from people who are engaged in animal breeding.
When you buy a product, pay attention to not only the meat product, but also the quality of the skin. Choose a brisket without damage to the skin.
If the seller does not mind, you can check the quality of his goods by piercing with a sharp knife. If the subject comes without obstacles, then the brisket is of good quality.
Do not forget to smell the product, if the aroma is pleasant, then take it, do not hesitate.
To salivate the fat with a slot, use a large -grinding salt salt. Small salt is not able to seep the deep layers of the brisket, but iodized, and even worse, it burns the upper layers of the product, thereby increasing the temperature data inside the fat, which threatens the rapid damage to the brisket.
Before salting, and in general before preparing the product, without fail, remove a small layer of fat, scrape the skin with a knife. After that, wash the brisket under the tap, wipe it with paper wipes, dry.
For salting, use only enameled, glass, stainless, plastic dishes. Aluminum pots and containers that tend to oxidize are not suitable.

How to pick up a brisket with garlic - useful tips, recipe

Those who love meat will not refuse such a delicacy, because the product has many kilocalories. And in order to restore strength, it is enough to eat several pieces of fat with a slot and you will be full of strength. There are several ways to salivate the brisket, and we will study them further. After reading them, you will simply independently prepare a delicacy with a suitable option.

How to pick up a brisket with garlic - recipe:

This vegetable has a special aroma that you can’t confuse with anything. Garlic also has an antimicrobial and even antibacterial effect. Therefore, it is recommended to use it at least in small quantities so as not to get sick. And the brisket with garlic is a unique duet, indispensable in winter, when the body loses strength not only to preserve the immune system, but also on heating.

Ingredients:

Fresh breast - 650 g
Spices for pork meat - 3 g
Garlic - 13 g
Salt - 175 g

Cooking:

After you clean the product from various garbage with a knife, which could accumulate during the transportation of meat to the market, etc., make small punctures in a knife in the sternum, then filled it with spices, garlic.
Cover each tooth of garlic from the peel, then divide each tooth into small slices.
Now in the recesses that made with a knife in the pork, first fill up a little salt and spices, then put the garlic.
Grate all the brisket with salt, spices.
Place it in the dishes and still fill it with salt from all sides.
Cover with a lid, leave on the table for about 9-11 hours, and then only send to a cold place.

After a day, the brisket can be taken from dishes and wrapped in a clean towel, and then again placed in a cold place. After twenty -four hours, the product is ready for use. Keep the lard in the freezer, so extend the expiration date for him.

Pork bridegroom in brine is the most delicious recipe: a detailed description

Let many say that they are full of fat, but still the brigade woman has beneficial properties and several pieces that you eat throughout the day, will not affect your weight in any way. Still, in the fat there are vitamins A, E, D, F, fatty acids, selenium, lecithin - necessary for human health. In order for this complex of beneficial substances to be as preserved as much as possible, you will need to learn the art of raising the product with your own hands.

How to pick up the bribe in brine?

Ingredients:

Fresh brisket - 950 g
Bay leaf - 3 g
Egg - 1 pc.
Water - 950 ml
Black pepper - 7 pcs. Goroshin
Fragrant pepper - 9 pcs. Goroshin
Sharp pepper - 1 pc.
Garlic - 10 g
Cloves - 4 pcs.
Coriander (seeds) - 2 g
Mustard (seeds) - 1 g
Fennel (seeds) - 0.5 g
Caraway seeds - 0.5 g
Salt - 125 g

Cooking:

Divide the finished product into approximately even parts, in size - 6 by 8 cm and place them in an enameled pan.
Take bottled water and pour into another pan (enameled, stainless, etc.).
In a container with water, lower the egg. Pour into a pan and interfere until the raw egg pops up to the surface. Now you can get an egg.
Add all ingredients to the brine, except for the brisket.
Put on the stove, cook until boiling and six minutes after, but already over low heat.
Let it cool with the brine to 45-50 degrees, only then fill it with them, divided into parts of the brisket. The fat must be poured completely so that it does not protrude to the surface of the water.
Cover the finished mass with a lid and send in the cold for 48 hours.

IMPORTANT: Do not store the brisket for a long time in the brine, it is better to put it on the plate in the refrigerator after pickling.

How to saline a brisket at home: g orex option for pickling in a slow cooker

If you have a slow cooker, then you can still try this option for salting the product as in the description below.

Ingredients:

Fresh brisket - 975 g
Water - 975 ml
Salt - 125 g
Sugar - 35 g
Black pepper - 9 pcs. Goroshin
Bay leaf - 3 g
Luke husk - 5 g
Garlic - 4 g

Secrets of the salting of briskets at home

Cooking:

Rinse the onion husk in a colander. Soak and leave for a while, let the dirt behind her.
Close the multicooker bowl with a lavrushka, and on top with a clean husk.
Bring the water to boiling, dissolve all salt, sugar in the liquid.
Now you can pour a brine cooked on a stove in a slow cooker.
The brisket, divided into pieces of 6 by 8 cm, also lower the multicooker into the bowl.
Put an electrical appliance on the stewing mode (40 minutes). When the process ends, do not open the kitchen multicooker for three hours.
Over time, take the product. Grate each piece with garlic and pepper. Then put the brisket in the freezer, for an hour or two. After freezing, try.

How to salute the brisket at home: dry salting in parts

The brisket prepared in this way will be ready in two days.

Recipe:

Ingredients:

Pork breast - 1 kg
Salt - 85 g
Pepper (black) ground - 14 g
Pepper (red) ground - 4 g
Garlic - 6 g

Cooking:

Start with fat. Prepare it for lunging, cut it into equal parts 7 by 8 or 5 to 7.
Mix spices. Know the pier in the sternum so that you can place a garlic cut on the plates there.
Walk slices well in salt, pour spices and garlic into the cuts.
Now pour salt to the bottom of the enameled pan. Place the brisket there and still pour it with salt - not sparing.
Cover with a lid, let it stand warm for several hours (about five hours).
Then send to the cold. After 40 hours, you can try a fragrant brigade with bread, greens or without, who are used to it.

After you read these recipes, you can cook a brisket with your own hands without any help, thanks to the advice of experienced housewives. Men, having tried such a cold snack, will ask you to do more. Because, as a rule, these delicacies quickly leave the shelves of refrigerators and end on the first day. Bon appetit!