Composition / ingredients
Cooking method
1. Cut the fat into pieces - about 3-4 pieces.
2. Pour water into a saucepan (take an aluminum one), add bay leaf and salt, as well as washed onion husks. Send it to the fire and cook for 5 minutes from the moment of boiling.
3. Add liquid smoke to the finished brine, then lower the fat into it. The liquid should completely cover the product, so try to put the fat on the bottom, covering it with onion husks. Cook for 20 minutes after boiling, then cool without removing the fat from the brine.
4. Remove the cooled fat, sprinkle with a mixture of peppers on all sides. Then peel the garlic and squeeze it through a press. Rub the pieces of fat with the resulting gruel, then place them in a cellophane bag, tie them tightly and send them to the refrigerator for a couple of hours.
Cut the finished bacon into thin slices and eat with pleasure.
Bon appetit to you!
Caloric content of the products possible in the composition of the dish
- Pork fat - 871 kcal/100g
- Melted pork fat - 947 kcal/100g
- Pork rinds - 895 kcal/100g
- Lard - 797 kcal/100g
- Spy - 658 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Liquid smoke - 0 kcal/100g
- Onion husk - 0 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
