Pork skins with garlic

And thanks to you all, I cooked brawn. I wanted so much, looking at all this disgrace! I also bought more skins (we have them for 60 rubles), the knuckle is so charming and muddied.

[Anna1957]

Anna1957, well, you revealed my secret! It is imperative to kiss the onion, it will turn into a beautiful prince who, after cooking, will wash all the dishes ...

Anna1957, Yulyashka_1208, lettohka ttt, redleafa, thank you for attention

Scarecrow, for 60 rubles ?? we are not lucky with you. We are breaking high cost records

[Spline]

Spline, so after the publication of your recipe, the demand for skins all over the place jumped, respectively, the prices soared

Chef, nope, not all over the place! Today I raked 15 rubles at the market from all the counters

Spline! Congratulations on the victory! Already soaked my skins

Chef, nope, not all over the place! Today I raked 15 rubles at the market from all the counters

Wait! Next time ...

And I succumbed to the excitement .. I bought everything for 15 rubles .. 4.5 kg.) I'll probably freeze half of it.

[Omela]

Omela,

I also froze half. I used them as an additive. But the skins are good. Not bristly, well cleaned, etc. But at 60 rubles - I was surprised. Shank 60 each.

And I succumbed to the excitement .. I bought everything for 15 rubles .. 4.5 kg.) I'll probably freeze half of it.

So I also bought everything that was in the store. They were very surprised at the request, they said that they were throwing away these skins, and sold me 15 rubles each. At home, I cut fat from them, then add them to the minced meat. Packed lard in 300gr and in the freezer. I washed the skins, cleaned them, just in case, I walked over them with a caramelizer, packed them in 400g each and also in the freezer.

We have 10 rubles in a farm skins store. I also bought it yesterday, I will do it!

I will not take 60 now on principle. All 15, and I 60? No, this should not happen!)))

Oh girls and i'm gonna go get my shit tonight

[Spline]

Spline, thanks for the recipe. Last Friday I bought all the skins (2.5 kg) on ​​the market, well, they are very fatty I cut off so much bacon, I don't know where I will put it. I froze half of the skins, and cooked half with the addition of meat. My men ate it in one day, they said it was delicious. Today I set to cook the second half with the addition of chicken stomachs. I think it will be delicious.
I went to the market and thought to buy it, but the sellers say there are no skins for cooking. I ask them what they are for cooking. Here is their answer. If the skins are steamed (they showed me so white and pretty), then how many of them you don't boil, they will still be tough. They throw them away, or sell them for 10 rubles. And for cooking, you need burned skins (so ugly). This is the very thing ... We have these skins on the market for 30 rubles. Cut lard, you get 60-70 rubles.

If the skins are steamed (they showed me so white and pretty), then how many of them you don't boil, they will still be tough.

I wonder why they are treated with steam? and why they become tough from this? Are there experts?

I will not take 60 now on principle. All 15, and I 60? No, this should not happen!)))

And we give them free of charge. When I took it for the second time, I tried to leave 50 rubles on the counter, so the saleswoman shoved this bill into a bag with skin and said, as if she cut it off: "We have this product worthless, we give it to everyone for free, and the worse you are ? " Of course, I didn't want to be the worst of all, and I had to take my fifty dollars back.
And here is the jelly from these skins:

At first I wanted to put plates on the molding, but I could not evenly distribute them in the broth, so I rolled them into rolls and placed them vertically in a ham maker.These are the snails

[Spline]

I cooked it, put it in Tescom's ham maker and in the refrigerator. It was pressed in remarkably, the godfather did not believe that she was cooking some skins Bursting with all her passion I immediately cooked a kilogram of skins, which we need some 400g



Spline! Thanks for the yummy!

Biryusinkawhat a yellow jelly!

Turquoise, what a yellow jelly!

Ah, jelly, jellied meat, trembling ...
In Russia, there are a lot of dialects.
We do not mind the exalted words
Dear, ours - to exalt!

[GenyaF]

GenyaF, this is beauty! Straight ham!

Fitted wonderfully

And how is it possible to press them in ??? the skins are with liquid (broth). Or did you strain the skins?

If the skins are steamed (they showed me so white, pretty), then how many of them you don't boil, they will still be tough

why are they treated with steam? and why they become tough from this?

I tell you what I remember.
Kostroma. They scorch the bristles with a burning rope of straw (!), Then douse the pig with boiling water and wrap them in quilted jackets. With this treatment, the skin becomes very chewy and pleasant, it is eaten together with bacon.

Volgograd. There is no straw. Therefore, the hide is treated with a blowtorch. They did not talk about scalding and wrapping, but the skin was oak, the teeth could be broken easily. But the Volgograd lard itself was much tastier, because the pigs were drunk with whey from the cheese factory.

Conclusion: steamed skin is softer and more chewy. (so the statement of the sellers is surprising to me)

I know all this firsthand.

Conclusion: steamed skin is softer and more chewy. (so the statement of the sellers is surprising to me)

Oh how! Now I don't know what to think! Who else has what versions?

Ira, I used a slotted spoon to catch the skins out of the pan and put them in a ham maker, didn't wring it out until dry, closed it with a lid with a spring and that's it. I froze the broth separately.
I forgot to write - cooked for 30 minutes in a pressure cooker

[GenyaF]

GenyaF, Yes, a cool roll turned out, also Shooli succumb to panic? They don’t even sell skins in the okeika, I’ve already cast a glance, where in the metropolis to sand? Who knows, please write

[GenyaF]

GenyaF, Yes, a cool roll turned out, also Shooli succumb to panic? They don’t even sell skins in the okeik, I’ve already cast a glance, where in the metropolis to sand? Who knows, please write

So on the market, on Sennaya, on Torzhkovsky. Or to any farm store, there should be

I used a slotted spoon to catch the skins from the pan and put them in a ham maker,

Thank you, Zhenya, I will do it in this version too. I hope to be able to buy skins this weekend.

Ah, jelly, jellied meat, trembling ...
In Russia, there are a lot of dialects.
We do not mind the exalted words
Dear, our - to exalt!

This jelly in jellied meat has always been called dresga in our family!))

The girls gave me skins as a supplement to the knuckle.
Is it better to wash them before putting them in the freezer or not?

[First, in appearance.]

Well, I did this thing yesterday. Taking advantage of the fact that the weather was rubbish, and the skins cut off in the winter when cleaning the pork cheeks were not measured in my freezer.
Skins after cutting-preparation just 850 g and raked. I didn't press the garlic, but I cut it finely. As a spice for garlic (2 large heads) I added a teaspoon of ginger, black and cr. hot pepper. Salt 2.5 small measures from HP, sugar 4. Cooked on small for 3.5 hours.
I put it in a "spice jar" to cool down, which I had almost altered to replace "Beloboka" into a new ham maker like Teskomovskaya.

Perhaps this was a mistake, since after a night in the refrigerator, it was then difficult to extract. I had to dip the container for 15 seconds in a pot of boiling water, and even to get air to the bottom, slip one of the legs of a long tweezers along the wall. After such manipulations, it was enough to shake it properly and jumped out on its own. But a little blurred from heating.

For another hour in the fridge and here it is in the cut.


Well, what can I say?
First, in appearance.
As a person who grew up in the city of furniture makers, my first association was with classic carpentry glue. The second, when I forged with a knife and pulled the broth frozen on a saucer with my hand, reminded me of the latex from which Petzer's catheter was made, which once protruded from the belly of my neighbor in the hospital ward.
But the taste was great!
Impressed. I think it would go even better with horseradish or mustard. My sister, who actually showed this recipe to me on HP, also liked it. I will repeat it on occasion. Moreover, there is nothing to do there.

Was today in our market, Len region, the city of Kirovsk. We have skins from a pair of pigs for 10 rubles, I ask my salesperson, to whom I have been visiting every week for many years, and how much the skins are, and in response I am joyfully threatening: What do you need skins for? Question With a desire to give the need-unnecessary in good hands and added, say so, we will give it away for free. But I bought the peritoneum for skins, bacon with skin and happily refused. But I remembered, if that ...
And I always threw away the skins, and I look at the advanced people, they store it in the refrigerator, and I just don't have a place there

I skimmed the cook, I will report in the morning

Hello everyone!!! Succumbing to the collective sanding and I wanted to too :-) :-) I went to the market and almost fell into swoon: swoon: when I heard that skins without lard are more expensive than lard :-) :-) this is a success !!! To the delight of the butchers !!! :-) :-) Thanks to your favorite bread oven and for the recipes and for the ratings :-) :-) I had to buy underwires and legs, boom to try !!! Thanks a lot to the author of the recipe !!!

An interesting dish Waste-free production As soon as we buy a pig, I immediately hide the skin If only mine would not consider me a madman

I cut off so much bacon, I don't know where I will put it.

And I wash this lard and salt it in brine. Salted, what is soft, I eat like lard, what is tough - through a meat grinder with garlic and dill, goes like a spread on bread.

And if that fat that will be passed through a meat grinder with garlic and dill (you can even without dill), shape a sausage or a bar, and roll it in hot red pepper, put it in the freezer for a while, you will get a full dump of your head. Eeeeh, I haven't done that for a long time.

[Wildebeest]

Wildebeest, Svetochka, tell me - smakota ?!

And this time I decided to make it in a ham maker (thanks for the idea, GenyaF), went to the farmer's shop, there the skins for 25 rubles.
If you try to melt the cut lard, will you get lard?

[Wildebeest]

Wildebeest, Svetochka, tell me - smakota ?!

Super tasty !!!!!

Cut butter into cubes and freeze. Throw the ringing frozen pieces of bacon into the meat grinder. Melt the rolled bacon in a water bath. With this method, more lard is obtained and it solidifies with snow-white snow.

[nakapustina]

nakapustina, Natasha, it will definitely work out! The skins are sold mainly from the belly, and there the fat is the most mellow after the inside. I decided to show off here - I baked the potatoes, and on top of the strips of this bacon - everything was melted, only the potatoes with cracklings remained. But it was delicious!

Wildebeest, Svetul - Drukh !!!

[Olya]

Olya, thanks, I’ll go and put it, what good to waste

Well, girls, they have caught up with the appetite ... Today I cooked the skins again, but I like to eat them warm more. I'll probably go with mustard!

And I wash this lard and salt it in brine. Salted, what is soft, I eat like lard, what is tough - through a meat grinder with garlic and dill, goes like a spread on bread.

And the recipe can be, in what brine should the lard be salted?
Today I cooked my skins with lard, it seemed like a fat one. But I haven't tried it yet, I'll tell you tomorrow. The skins were white, soft, after 2 hours it was easy to separate with a spoon, I cooked for 3 hours and filled it with all the contents, there would be jelly. True, the skins turned out to be small (the two largest with bristles turned out to be, they had to be thrown away).

[Yulyashka_1208,]

Yulyashka_1208, Yul, our wet salting of bacon is done like this: dissolve 5-7 tbsp in a liter of boiled water. tablespoons of coarse salt with a slide (such a highly salty solution is called brine), let the water cool down (it can be slightly warm), throw 2 lavrushki on the bottom of a 2 liter can, 10 pieces of allspice and 3-4 cloves of garlic (cut into slices). You put the bacon bars while standing, trying not tightly, pour the brine up to the top and leave it to salt at room temperature for 5 days (I like it for 7), don't close the jar tightly, I cover it with a piece of gauze. Then lightly wash the bacon under running water, dry it and put it in the freezer, or you can put it in the refrigerator right in the jar (close it with a nylon lid) or put it in the cold. It is stored in such a brine for a very long time, but in salinity it will be just right for 7 days. A 2-liter jar holds 1.1 kg of bacon (if cut from a piece into cubes of approximately 5 * 12). If the fat is not packed tightly, then the water will not turn pink. If a friend turns pink and becomes cloudy, then such a brine must be drained, a new one should be made and again filled with lard. In the summer, in the very heat, I put 7 tbsp. tablespoons of salt and after 2-3 days I shake the bacon with brine into a bowl, put it back in the jar and fill it with the same solution. The lard turns out to be delicious, aromatic and tender.
You can pour hot brine without waiting until it cools down, then the lard will be salted in 1-2 days.

No matter how tasty the skins are, you want lard.

[Yulyashka_1208]

Yulyashka_1208, but why refused something free? Not in a businesslike way.

No matter how tasty the skins are, you want lard.

I totally agree!
I love skins, but without a piece of bacon, as it were, I'm completely hungry ...
While I found a point with skins, I just toiled without fat. I was afraid to take it from Ukraine, fool, but then, as I looked at the prices, I was upset
Lard is so average, not the most luxurious, at a price like pork without bones ...
And then suddenly I found a farm store, bought skins, cut the fat from the skins at home and the problem was solved - I got a daily dose of bacon !!!

[Yulyashka_1208]

Yulyashka_1208, thank you Julia, today I'll go to the farm shop

O! : bravo: Thank you!

[Firecracker]

Firecracker, thanks for the recipe I will try
Wildebeest, it's really bad without lard, how can you imagine how delicious
Giraffe, so she was a fool, I realized that now, after I tried
Loksa, please, otherwise come to us. A lot of St. Petersburg's go to our market, at first they stopped by in front of the dacha, and now they got used to it from the city for 30 minutes and fresh meat. Ours is taken apart and queues are created. But we invite you anyway

I report in shock, from such deliciousness. There were few skins, the fool refused free ones, and her own were with bristles. But I did not give up, the goal was set, it must be so. It was 300 grams, I poured more water, I thought it would boil away, the skins were white, as I already wrote, after 2 hours it was already possible to divide it with a spoon. Cooked for 3 hours. Added garlic. And then a toad attacked me, the water did not boil away, there are few skins. Zhaaaaalko, in general, I poured everything into a bowl and walked around sighing, and suddenly it does not freeze and does not work out. In the morning I looked, I didn't get such a beauty, but it turned out to be delicious, the skins are generally felt and still delicious jelly, I ate from the heart with ajichka, dad for whom I cooked it, looked at me with doubt, I gave him a piece to try, said uh-huh ... And he’s not eating yet, but he’s not in the mood today, I think the mustache will go away now, we need to prepare new skins. And I refused free ones.
Per recipe

[Firecracker]

Firecracker, I read the recipe, right now run to the market for bacon. And already late thanks

There were few skins, the fool refused free ones, and her own were with bristles.

Julia, I also came across some skins with a small bristle, I (so far no one sees, that is, they will not) shave them with a disposable machine, and then washed them well