Real homemade bacon, which is not ashamed to put on the festive table

To please yourself and your family in the style of the “Western bourgeoisie”, it turns out, is not so difficult. Do you remember how in old British and American films the main character fryed crispy pieces of bacon and scrambled eggs? Now we have plenty of that in our stores. But the prices bite, and the quality must be monitored. So today we're gonna cook. home-bacon on your own. No flavor enhancers or emulsifiers.



In fact, the most difficult thing to cut bacon with such thin slices. Supermarkets cut them with slices on special machines and pack in portions. At home, you will have to sharpen your knives well and trust your skills. And even if it comes out thicker, no problem. We are of the opinion that it will taste even better.

Homemade Bacon Ingredients

• 1.1 kg of pork brisket
• 22g salt
• 11g nitrite salt
• 11g sugar
• 2 tsp black pepper
• 2 tsp dry ajiki
• 0.5 tsp nutmeg
• 1 tsp dry ground thyme
• 3 teeth. Garlic
• 3 bay leaves

Preparation

1. The beauty of our bacon is that you do not need to choose the most beautiful piece of pork on the window. On the contrary, take a piece with the most budget position. Not just lard, of course. Meat is needed, at least a small one. Wash the meat and dry it with a paper towel. It is now ready for further work.
   
   
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2. Let's make a mix. To do this, take a deep container and mix ajika, sugar, pepper, two types of salt, nutmeg, thyme, bay leaf and garlic, which has just passed through the press. You can mix the whole thing a little with a spoon and let it stand for 5 minutes until the fragrances open completely and mix into one symphony.
   
   
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3. Now we lubricate the meat with our mixture. Confident, but careful. Hands smear pork with spices and wrap in a clean bag. If there is no such thing, a sleeve for baking or at least a food film is suitable. Put future bacon in the refrigerator for exactly 4 days. Every night before bed, they need to look at and shift to the other side. That way the marinade will absorb better.
   
   
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4. By the right time, we take out the meat and wipe it from the remains of spices with paper towels. It's time to cook. Put the pork in the oven, heated to 100 degrees. We continue to cook bacon for 3 hours. We pull, cut and rejoice in the result. It's just a treat.
   
   
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Now about the nitrite salt. She's kind of scared. But in fact, these experiences are baseless. It is needed to keep moisture in the meat and thereby give it a beautiful red color. Without “nitrite”, it will be gray and dull on the cut. You can buy it in specialized stores for lovers of home sausages or on the Internet.



By the way, our advice: in many cities there are meat shops located right next to the house. You can also buy pork there. So, sellers very rarely refuse to cut their own product in thin slices using technology. So you can ask them to cut your finished bacon. We're sure they won't mind. Good luck and good appetite!