How to prepare brisket pork salted: a recipe using heat treatment

Salted salad recipes are quite diverse. They assume the use of common salt, brine and other spices. However, the brisket pork salted meat requires a separate approach, because it contains layers of meat. The fact is that the process itself usually does not require heat treatment. In this case, fat, in which because of its density can not contain various parasites, fairly well tolerates it, but in meat, this process can not kill harmful elements. This is why special treatment is required, even if the products are purchased from trusted suppliers.

Special attention deserves a brisket of pork, salted in brine. With this method the meat turns out to be soft and gentle, but without heat treatment it is still harder than cooked bacon and, according to experts, it is unsafe. That's why it is recommended to use a special recipe, which consists of two stages, including salting and cooking, but with a special method.

Ingredients

To prepare the dish you will need:

- a brisket of pork - 2 kg;

- salt;

- black pepper;

- garlic;

- Spices.

Preparation of food and pickling

To a brisket pork salted, the recipe of which suggests digestion, it turned out delicious and juicy, you need to choose the right foods. Meat should be fresh, easily fall behind the skin and have several large meat layers.

It must be thoroughly washed and wiped with a paper towel. Then the brisket is cut into square pieces with a side of 5-7 cm. After that, it is salted, peppered and spices added. It is in this mixture and will marinate during the day brisket pork salted. The recipe does not limit the amount of salt and spices, as meat will absorb them as much as necessary, but their lack can affect the taste.

Cooking

After the pork is marinated, it must be prepared for heat treatment. To do this, each individual piece is wrapped in several packages, which are tightly tied with a thread. That's how the brisket of pork salted, the recipe of which involves cooking, will be prepared in the water. At the same time, it will, most likely, turn out to be baked and retain a beautiful aroma.

All packages must be folded in a large saucepan and poured with water. Then put the dishes on the fire and bring everything to the boil. After that, the plate is lowered and the meat is cooked for two hours. This is how the brisket of pork is salted so well and qualitatively. The recipe does not require the addition of any spices or salt to the water, as the meat is in the bag and does not have any contact with the liquid.

After the brewed period has expired, the fire is turned off and the meat is allowed to cool right in the pan. Then it is taken out and released from the packages. In this case, some recipes assume the falling of the pieces in a paprika, but this dish is not required. If desired, you can squeeze out a few cloves of garlic from above and in this form put the brisket in the refrigerator, where it will be before consumption.