How to salt pork belly at home

Step-by-step cooking

1. Step 1:

   

   How to salt pork belly? Prepare the ingredients that we will need. The main success, of course, lies in the brisket itself - it should be a beautiful color, with a pleasant aroma and an intact skin, there should be quite a lot of meat layers, the fat should be light slightly pinkish, but by no means yellowish - this is the first sign of a stale product.

2. Step 2:

   

   Each piece of brisket is first well cleaned with a sharp knife from dirt residues on all sides, then well washed under running water, and when the excess water drains, we soak the brisket with a paper towel and make several transverse incisions - not to the end, but about 2/3

3. Step 3:

   

   Garlic is a mandatory ingredient, it will give a unique flavor to the finished brisket. I take a lot of it, but you can adjust the amount of garlic according to your taste preferences. We pass it through a press or three on the smallest grater

4. Step 4:

   

   Spices are also taken to taste - it can be different types of peppers or a mixture of them in ready-made form, coriander, dry garlic (if for some reason you did not take fresh), etc. Today I have ground black pepper, paprika and ground cumin, which is sold specifically for basturma

5. Step 5:

   

   Mix spices, sprinkle them on each piece and rub the brisket well with a mixture of garlic and spices from all sides

6. Step 6:

   

   Place each piece on parchment (or a clean cotton cloth or foil) and sprinkle generously with salt. No need to worry that the brisket will be too salty - it will take just as much salt as it needs, no more, no less

8. Step 7:

   

   Wrap each piece in paper and put it in a container. We send it to the refrigerator for 24 hours - during this time it will have time to salt well and soak in the aroma of spices and garlic

9. Step 8:

   

   After 24 hours, the brisket is almost ready - we free it from paper, wash it from salt and excess spices, dry it with a paper towel

10. Step 9:

    

    In principle, in this form, the brisket is already ready for consumption, but it will become even tastier if it is wrapped in foil (again, you can use paper or a thin cloth) and put in the refrigerator for another 24 hours or in the freezer for 12 hours

11. Step 10:

    

    The brisket is also perfectly stored in foil - you can safely store it in the refrigerator for a week, in the freezer for no more than a month. But for me it usually does not stay so long and is eaten much faster

12. Step 11:

    

    With a sharp knife, thinly slice and taste

13. Step 12:

    

    Bon appetit!