Bacon baked in the oven in the sleeve

Step-by-step cooking

1. Step 1:

   

   How to bake bacon in a sleeve? Prepare all the necessary ingredients for baking bacon in a sleeve in the oven. Any fresh fat will do. The main thing is that it should be of high quality - the color should be uniform white or light pink, the smell is neutral, the skin is soft and without bristles. Spices choose those that are suitable for meat, such as red, black, allspice or cloves, marjoram, thyme, cumin.

2. Step 2:

   

   Wash the fat well, dry it with a paper or cotton towel. With a wide knife, gently scrape off the top layer from the entire surface of the fat. Pay special attention to the skin, if you plan to eat it. Peel the garlic, rinse and cut each clove lengthwise into 2-3 pieces. With such cutting, it will be convenient to stuff them with fat.

3. Step 3:

   

   Stuff the lard with garlic so that it is evenly soaked with the aroma of garlic. If you do not have a special scupper knife, you can use a knife with a long sharp blade. Pierce the lard along the piece (so that when slicing the garlic is cut across) and move the pieces of garlic along the blade deep into the piece of lard. The same can be done with peppers. If you don't want the pepper inside, set it aside until step 5.

5. Step 4:

   

   Rub a piece of lard well on all sides with salt, then spices, leave at room temperature for 10 minutes to marinate. You can marinate longer.

6. Step 5:

   

   Turn on the oven to preheat to 180 degrees. Place a piece of bacon in the baking sleeve. If you have several pieces, they can be baked in one sleeve, the main thing is to arrange them in one layer. Put the bay leaves and black pepper peas on top (if you haven't stuffed them with lard).

7. Step 6:

   

   Tie the sleeve on both sides, use a needle or toothpick to make a couple of small holes on top of the sleeve. Holes are needed for steam to escape so that the sleeve does not burst when baking. Bake in the oven on a medium shelf at 180 degrees for 25-40 minutes. The cooking time may vary depending on the capabilities of your oven. The more meat layers in the fat, the longer it takes to cook. The finished fat will turn brown and darken.