Hot Brine Cured Pork Fat
Recipe for curing pork fat with hot brine, this method can be used for any pork fat. I had a piece of pork belly, I recommend using pork fat with a layer of meat. The pork fat turns out fragrant and delicious, beautiful when sliced. This pork fat stores well in the freezer in polyethylene bags for a very long time without losing its taste qualities.
Pork Fat with Meat Layer
4.4 lbs
Bay Leaf
6-8 leaves
Black Peppercorns
1 tsp
Ground Black Pepper
1 tsp
Garlic
8-10 cloves
For Brine:
Water
4 cups
Salt
7.4 oz (7 heaping tbsp)
Rinse the pork fat for curing, pat dry with paper towels, peel off the skin (score with a knife). I cut the pork fat into two pieces, but you don't have to. Make several incisions with a knife on each piece of pork fat.
Place the pork fat in a suitable container, sprinkle some spices like peppercorns and bay leaf at the bottom. Layer the pork fat on top, sprinkle with pepper, top with coarsely chopped garlic and bay leaf.
Pour boiling brine over the pork fat, ensuring the fat is completely submerged in the brine.
You can cure a larger amount of pork fat, then increase the amount of pork fat and spices accordingly.
Cover the pork fat with a plate and place a small weight on top. Leave the pork fat at room temperature for 12 hours, then refrigerate for 2-3 days.
Remove the cured pork fat from the brine, pat dry with paper towels to remove excess moisture, place in polyethylene bags (I used freezer bags), and store in the freezer.
© Наталья Лиханова
(4/5)
