How is boiled and smoked bacon prepared at home?

Surprisingly, boiled-smoked bacon inhome conditions is easy and simple. If you learn to cook such products yourself, you will no longer need to purchase meat delicacies in the store. Moreover, you will be absolutely sure that there are no dyes and preservatives in them.

Boiled and smoked bacon at home

There are several options for creating such a delicacy. We will consider the simplest and fastest. For him we will need:

• a brisket of pork - 1,8 kg;
• garlic teeth - 2 pieces;
• Laurel leaves and scented peppers - use to taste;
• salt cooked - 4 large spoons;
• black welding - 2 large spoons;
• black ground and red peppers - apply to taste;
• liquid smoke - a couple of large spoons;
• Onion husks - from 4 large heads;
• honey - a dessert spoon;
• parsley greens - about 100 g;
• sausage smoked - about 60 g;
• mustard (corn), coriander, paprika (mixture) - 2 dessert spoons.

Processing of the main ingredient

Boiled and smoked bacon at homeis not very long. To begin to prepare such product follows from meat processing. Pork brisket should be thoroughly washed with water (cold), and then dried with paper towels.

Heat treatment of the product

To boiled-smoked bacon at home, it turned out delicious and aromatic, during its preparation it is necessary to use various spices and seasonings.

After processing the meat, it is necessary to clean the teethgarlic, and then cut them into plates and stuff them with brisket. Next, you need to thoroughly wash the onion husks and put it in a saucepan. To it should be added the chopped fresh parsley, liquid smoke, a bay leaf, brewing and peppercorns. After that, in the dishes, you must put a piece of processed meat with a skin up.

In the end, the ingredients need to be addedcut the ringlets with smoked sausage and pour everything with boiled water. In this case, the liquid should cover the meat product by 2 centimeters. On top of the brisket should be placed a heavy plate, so that during the heat treatment it does not float up. Next, close the pan with a lid and bring the mixture to a boil. After that, the dishes need to add honey, table salt and mix everything thoroughly. Cooking ingredients on low heat should be about 1.4 hours.

We prepare the coating

To boiled-smoked brisket in the homeconditions with liquid smoke and tea turned out more aromatic and spicy, boiled meat product is recommended to cover with a special sauce. To do this, you need to crush a garlic clove, and then add to it mustard, paprika, coriander and a mixture of peppers. All ingredients should be carefully rubbed with a mortar.

After the pork is fully cooked andwill get a pleasant golden hue, it must be carefully placed on a dry and dense towel, and then carefully get wet and rubbed with previously prepared coating. Thus the brisket should be still hot.

The final stage

As you can see, boiled-smoked bacon in the homeconditions with liquid smoke is done quite easily. After the meat is coated with a spicy mixture, it should be tightly wrapped in a dense gauze, and then - in foil. In this form, the product must be put under pressure (under a full 3-liter jar).

When the meat has cooled, it must be cleaned in the refrigerator for exactly 20 hours. After the specified time, the brisket can be safely used for feeding to the dinner table.

How should I bring the delicacy to the table?

Boiled and smoked bacon is an excellent cold snack, which will serve as an excellent decoration for the festive table. Especially valuable is that it is prepared exclusively at home.

After the pork meat is fed inrefrigerated and saturated with all spices, it should be removed from the foil and gauze, and then cut into thin slices and served as a cold dish to the invited guests.

Anyone who at least once will try a ready-made delicacy,never forget its stunning taste and pleasant aroma. As a sauce for such a snack, you can serve ketchup, homemade adzhik or mustard. Enjoy your meal!