How to salt pork belly at home

20 servings
2 days

How to salt pork belly? Prepare the ingredients we need. The main success of course lies in the brisket itself - it should be a beautiful color, with a pleasant aroma and intact skin, there should be quite a lot of meat layers, lard should be light slightly pink, but in no case yellowish - this is the first sign of a stale product.

At first, clean each piece of brisket well with a sharp knife from the remnants of dirt on all sides, then rinse well under running water, and when the excess water is drained, rinse the brisket with a paper towel and make several transverse cuts - not to the end, but about 2/3

Garlic is a mandatory ingredient, it will give a unique aroma to the ready-made brisket. I take quite a lot of it, but you can adjust the amount of garlic according to your taste preferences. We pass it through the press or three to the smallest grater

Spices are also taken to taste - these can be different types of peppers or their mixture ready, coriander, dry garlic (if for some reason you did not take fresh), etc. I have black ground pepper, paprika and ground cumin today, which is sold specifically for basturma

Mix the spices, sprinkle each piece with them and rub the brisket well with a mixture of garlic and spices from all sides

Place each piece on parchment (or clean cotton fabric or foil) and sprinkle generously with salt. There is no need to worry that the brisket will be too salty - it will take exactly as much salt as necessary, no less

Wrap each piece in paper and put it in a container. We send it to the refrigerator for 24 hours - during this time it will have time to pour well and soak in the aroma of spices and garlic

After 24 hours, the brisket is almost ready - we release it from paper, wash it from salt and unnecessary spices, dry it with a paper towel

In principle, in this form, the brisket is already ready for consumption, but it will become even tastier if you wrap it in foil (again you can use paper or thin fabric) and put it in the refrigerator for another 24 hours or in the freezer for 12 hours

Brisket is also perfectly stored in foil - you can safely store it in the refrigerator for a week, in the freezer for no more than a month. But I usually do not linger so much and eat much faster

Thinly cut and try with a sharp knife

Enjoy your meal!