Countryman
Firecracker, there was a time when I salted lard in pickle from under cucumbers in a very similar way. Adding more salt there, and some spices too. Very dry lard turned out.
Only my wife soon stopped my shop, because out of caution I always boiled the brine before laying. And she did not like the smell in the apartment during boiling ...

This is me already, to the heap ...
Firecracker
Quote: Julia_1208

Firecracker, I read the recipe, right now, run to the market for bacon. And already late thanks
Yulchik, prepare for your health! Dad just can't be pulled by the ears from such fat! You run to the market next weekend
Olga VB
Quote: nakapustina
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
Cool ...
But it's better to burn it if you have something.
Firecracker
Quote: Olga VB

Cool ...
But it's better to burn it if you have something.
I join! I then take the skin with tweezers and sand it on the burner
Natalishka
Firecracker, and you would have separately laid out the recipe for salting bacon. Otherwise it will get lost
nakapustina
Quote: Firefighter

I join! I then take the skin with tweezers and sand it on the burner

I didn't guess, although hairs on the chicken (sometimes occur) over the gas I singe () I will mean
Firecracker
Natalishka, so about such wet salting lard have already been written several times in the topic Pork fat https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=229060.0
I just wrote with all the subtleties, as I have been doing for 20 years already. You can, of course, duplicate it in that topic so that all the nuances are clear.
Natalishka
Elena, Thank you. I already copied it into a notebook so that it would not get lost.
Firecracker
Quote: Natalishka

Elena, Thank you. I already copied it into a notebook so that it would not get lost.
Natasha, cook for health, the recipe is not confusing and worthwhile, I also really like that you don't need to scrape salt off the pieces

Countryman , thanks, an interesting addition!
Yulyashka_1208
Firecracker, I told my dad, and he told me dreamily: I need lard from Zaporozhye, I tried such lard there, mmmmm, he knows. And we have to search for lard that can be salted. We sell bacon with a tiny piece, but how to salt it, it's not bacon
Yulyashka_1208
Firecracker,
Thanks, next time I'll try
kirch
Quote: Firefighter

Natalishka, so about such wet salting lard have already been written several times in the topic Pork fat https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=229060.0
I just wrote with all the subtleties, as I have been doing for 20 years already. You can, of course, duplicate it in that topic so that all the nuances are clear.
Still, it would be better to have a separate recipe. You can forget about the topic, and the recipe will be in the bookmarks
Firecracker
Quote: kirch

Still, it would be better to have a separate recipe. You can forget about the topic, and the recipe will be in the bookmarks
Okay, I'll buy lard and draw up the recipe as expected. In the meantime, I duplicated the message in the topic Pork fat.
Yulyashka_1208
Firecracker, we wait

I took the recipe for my dad, made it, tried it myself, ate it myself, happy as an elephant, and my dad, well, yes, it's delicious, having tried it a little. I'm all worried, but what happened, all in my thoughts, and my sister says to my thoughts: And what do you want, you cook jelly for us once a week or two since the January holidays (and indeed, except for hot days, I made jelly) like this we ate, and since you (that is, I) are sitting and fasting, you do not know this, we have already eaten and you will not surprise us with anything, and dad always ate up all that was left of clean meat, cartilage and so on. In general, he was not surprised. But I ate it myself, I liked it, I will cook constantly. Thank you for such a delicious dish.
lega
Quote: nakapustina
I (so far no one sees, that is, they will not be) shaved them with a disposable machine, and then washed them well

And I singed the skins with caramelizer. There is no gas, I bought a caramelizer especially for chickens. Also useful for skins. It is even easier for those who buy a gas burner-gun in a hardware store with electric stoves. The same caramelizer, only much cheaper.
Nikusya
Well, of course I go there too !!! Delicious!! While the skins were boiling, the rich smell of the New Year hovered around the apartment !!
Did it in Tescom and got stuck just like Countryman! Solokha !! The same was poured with boiling water! Works are not wasted !! To the author of Grand Mercy!
Pork skins with garlicla
lappl1
Splineand I cooked the skins. Either there were no skins on the market, then some were not like that ... Finally, we were lucky too. We sell for 50 rubles.
Cooked in a slow cooker. We really enjoyed. Thank you !

Pork skins with garlic

Pork skins with garlic
Spline
lappl1, Nikusya, I looked at your beauty and decided - tomorrow morning I will start with the preparation of a new portion! But I have already 3 days without skins - not in order!
lappl1
SplinePlease accept one more thanks from our family. This time from the cat Lizka. She now deliberately leads us to the refrigerator for them. I tasted it, sly! And the husband is happy. She says that now Lizka's food expenses will be reduced. Moreover, he found a place where you can buy skins without restrictions.
kubanochka
And I cooked the skins yesterday. I also had a smoked belly, so I cut off the skins from it. They gave this color and tried to spice. So I have not only garlic, but also smoked ones. I poured them into a bread pan, it turned out such a good brick. 1/3 remained in the photo. I took half to my parents, they really liked it. So that, Spline, thanks from me and my husband, and from my parents.

Pork skins with garlic
Fenya
Girls, you have such beautiful and appetizing skins! Everyone boasted that I cooked them too! It turned out lovely! I ate and it was difficult to tear myself away from the dish. Spline, thanks for the recipe!
Spline
lappl1, husbands and cats know a lot about food

kubanochkaThank you for your attention! And such an interesting solution! With smoked meats ... I will also try to add smoked bacon next time, it is so fragrant

FenyaThank you for your kind feedback
kubanochka
Quote: Spline
And such an interesting solution! With smoked meats ...
Spline, Yes, I’m this ..., yes, I’m because I collected all the skins that were at home, cut everything and everything. This is how the recipe for smoked skins appeared.
And yesterday I bought 7 kg of skins at the market for 10 rubles. Divided into pieces one kilogram each, put it in a vacuum package and in a freezer. And cooked from one portion. Here's what happened. Two wonderful cubes. I did it again in bread tins, 26 cm long.

Pork skins with garlic

I haven't removed the tape yet, I'm taking it to my parents now. It turns out to be a very tasty delicacy. And most importantly, it does not fit in my head that these bars are worth 5 rubles each
Many more thanks for the recipe!
Sapphire
Lena, in which market did you get the skins?
kubanochka
Irish, on the hay yesterday. There are a lot of them. Almost every seller has bags filled with skins. I took one such package, it turned out 7.5 kg. Everyone has 10 rubles. One has 20 each (neatly cut into even strips).
Fenya
Lenaand thank you for the idea of ​​smoked skins. What kind of bread molds? what are they?
Sapphire
Lena, thank you. All the time I go there I never paid attention. I'll go tomorrow.
kubanochka
Quote: Fenya
And what kind of bread forms? what are they?
The usual forms are rectangular, for cake, for bread.

Pork skins with garlic

It seems to me that it is more convenient in such ones than in round ones, it is more convenient to cut later. You line the cut baking sleeve and lay out the product. Last time I used food film at all, and nothing

Quote: Sapphire

Lena, thank you. All the time I go there I never paid attention. I'll go tomorrow.
Irish, I also go there often, but I just "haven't seen" the skins. I know which seller has which meat, but I haven't seen the skins and that's it
Fenya
kubanochka, Lenochka, for explanations. I don’t bake bread yet, so I haven’t guessed about the forms. And cutting will really be more convenient.
lettohka ttt
Once again, I am grateful for the recipe, I did it repeatedly, and poured it warm into plastic bottles of 1.5 liters, pre-cut the lid, closed it with cling film on top, and cut the bottle in the refrigerator in the morning, it turns out a round sausage :-) :-): - ) yummy, unfortunately I can't insert a picture :-) :-) to the author
Spline
lettohka tttThank you very much for the technological nuance. And for the flowers))) And the photo is not difficult to insert. You need to click on the "preview" of your comment, a page will appear, at the top of which there will be a long button "insert the author's photo into the message" Further follow the instructions ... there the link to the photo will be generated by the site itself, it must be inserted into the comment .... Oops. .. how much I wrote in total Is it clear
lettohka ttt
Thank you for the explanation, I will try :-) :-) :-) I sat in the bushes for a long time, I specially registered to develop further :-) :-) :-)
DaNiSa
to go nuts !!! and we always gave them to our kittens, we have 6 of them already kittens, we will have to try to make for ourselves, but I can already imagine HOW it is delicious
Countryman
Delicious, it is. But I do not advise you to abuse them. Based on personal experience.
A couple of pieces of "sausage cut" a day, no more. The skins are hard to digest in the stomach, even when they soften. And they secrete enough collagens during cooking.

I, too, at first, was, a crush. But when cooking (one kilogram of the initial ones) about once a week, starting from the fourth series, very noticeable pains appeared in the intestines on the right side (they were eliminated in a day with four tablets of drotaverine (noshpa) 2 r, two). He conducted purposeful observation experiments on them and established an unambiguous connection between these troubles and the use of these skins.

Now I stopped with them and decided not to buy them especially for cooking. That's when they accumulate themselves again, then ...
Fofochka
MANY THANKS FOR THE RECIPE. MADE ALMOST WITH 5 KG. DELICIOUS . AND THE MAIN BUDGET IS DIFFERENT.
Antonovka
And I still can't buy skins anywhere (
Florichka
And today I bought it at the market at the dacha in Zhukovsky at 40 rubles per kg. We lay separately, if I had not asked, I would not have seen.
Wildebeest
Ooooh, 40 rubles each is a little expensive. The sister-in-law said that she had seen 5 rubles each in Ashan. And I was incredibly lucky: I went into the meat separator, and the saleswoman was just cutting the skins. I asked for skins, she gained one and a half kilograms and presented them to me. The free brawn turned out to be very tasty.
neighbor
Dear Spline, every day I send you a mental "Thank you" for this recipe!
How simple it is, but for some reason I myself did not think of it. I always threw away the skins, and a lot, but now I buy them on purpose
To be honest, while I was cooking, I didn’t like what was in the pan at all: neither the smell nor the look. I even thought I couldn't eat this dish, I didn't like it so much. But she persuaded herself to endure these 3 hours at least for the sake of an experiment. During the boiling time, there is little left, if the substance can be called a liquid. Above, someone wrote about "carpentry glue", yes, it looked more like glue).
In the cooked I added a lot of garlic and ground black pepper + red hot fresh, chopped. It turned out 2 bread molds (laid with a cut freezer bag).
It froze on the loggia for a long time, all night. But it's already frozen so frozen - you can cut into 1 mm. Delicious!!
Guests came, so "loaf" №1 immediately ended. And # 2 started to sleep, I try not to eat a lot a day, but it's very difficult to resist!
P.S. in our market, the skins are 15 rubles / kg, packaged in 2 kg, I bought and threw out half at once - where, I thought, I had so many boiled skins. Now I regret)) I will not throw away any more skins!
Spline
CountrymanOf course you are right - you should not abuse any dish at all. Especially if the body prompts. But so delicious! I especially try to buy the least fatty skins.

Fofochka, 5 kg ??? This is the turnover! direct industrial production !! I am very glad that the recipe came to taste

Antonovka, girls say business - you have to ask. Ask where the pork is sold. There will definitely be.

neighborThank you very much for such a bright review! I am sincerely glad that you had the patience to see it through to the end. At the cooking stage, the appearance of the dish is really not very presentable, wood glue is for sure. But after...!
lotoslotos
Pork skins with garlic

Thanks again for sharing the recipe !!! Here I have collected some smoked skins and made an assortment this time. Cut thinly, hardened hard! We have skins for 50 rubles, if you buy them on purpose, and when you come up to the sellers and ask if there is a skin, they give it away for free: yes: a paradox ?!
irysikf
Thanks for the recipe! Finally I bought, or rather found, skins. But in my slow cooker on the quenching mode, the liquid did not evaporate, I poured it into a separate container, now there is jellied meat. And do all the skins get fat? I cut off the fat from them, but they are still fat to me. Or is it such a piggy I got
vedmacck
Can you please tell me how much "raw material" you need if you fill Teskomovsky ham maker? I saw what someone was doing in it.
toffee
So I did it. Only not skins, but beef ears.
Pork skins with garlic
Pork skins with garlic
I fumbled red pepper, my mouth was on fire. But so delicious !!! Thank you for the recipe.
Wildebeest
You can feel the approach of winter: we are switching to pork skins and sauerkraut.
toffee
Wildebeest, Light, to the point. Every year I can't salt the cabbage. Every year I spit on this case and vow not to mess with it. Autumn comes and I choose the recipe again.
Bay
Specially registered in order to say thank you very much for the recipe.
Yesterday I bought 3 kg of skins for 10 r)). , turned out to be fatty, cut off the bacon (one and a half kg of scraps of bacon came out, melted it into banks). Yesterday I cooked it, in the morning, first of all, tearing my eyes to the refrigerator for a test)). Incredible yummy!
I put it in a long cake pan, having previously laid it out with a film.
The result is for 30 rubles: -A bar of delicious brawn (weighed-1850)., And 800 gr. melted bacon on the roast., and a couple of liters of broth - (threw broth into the freezer)
Giraffe
Quote: Ukka

I always cried tearfully at the market - I need these skins for rheumatism, for the joints ... They put the skins for me.

I'm wondering if anyone can tell about the effect on joints from their own experience.
Bay
Giraffe, I, with my own experience, - my nails have exfoliated terribly for several years - now I can probably open a jar with my fingernail)))). It was I who ate jellied meat every day for a couple of months in the summer.
At our stable there is a horse with sore legs - the appointment of a doctor - courses to give gelatin. A few months of taking - the animal is already jumping like a young one,), ligaments, cartilage are returning to normal.
Giraffe
Oh, thank you, did the intake of jellied meat somehow affect your hair? I develop this idea further ...

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