Nothing so rises self-esteem of a housewife as an opportunity to offer home-made salted flitch of bacon. Meat salting is one of the oldest and most popular ways of preserving food. Salting suits best for pork. Being fatter than other salted products, it does not dry so fast even stored longer. The flitch of bacon can be salted either in a dry way or in brine. It is advised to eat it with fermented vegetables. A healthy person should eat about 20 grams of flitch of bacon per day in order to gain energy.
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Flitch of bacon can be salted in a dry way – rinse and pour with salt or brine. It can be salted in a mixed way – rub the top and the edges of flitch of bacon with salt, and roll over after 6 hours.
After 6 hours pour the flitch of bacon with brine, which requires 10 l water and 2 kg salt. Hold the flitch of bacon in the brine for 2 to 3 weeks.
Remove the brined flitch of bacon, remove the salt residue, sprinkle with shredded black, white, fragrant pepper and bay leaves, chopped garlic and hang for a couple of days to dry. Keep in a cool place in wooden troughs.
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