Rolls in Belarusian

Category: Meat dishes
Rolls in Belarusian

Ingredients

Fat
Salt
Favorite spices:
black pepper, allspice, bay leaf, cumin, coriander, nutmeg, cloves, juniper berries)

Cooking method

  • I bought a thin owl fat. And not that one skin, but very little fat. But the skin is too beautiful. I washed, cleaned and decided to pamper myself. And the result .... the guests ate only it. The cutting board lay right on the festive table and cut into small rolls, and then as anyone wanted. Rolls in Belarusian.
  • The salting recipe is the same as the lard.

  • Just fat (Tumanchik)

    Rolls in Belarusian
  • A day is enough for salting. But if you want a softer skin, let it sit for 5 days. And it is better under pressure! Then let it drain and dry. Grate with spices without salt and let sit for a while. Roll up tightly Rolls in Belarusian and tie with thread. Then in the freezer. Cut straight to the table!
  • Lying in a saline solution softens the skin. Due to the fact that there is no meat layer here, you can salt it for a long time (from 5 days). The taste will not be affected, and the skin will be softer.

Note

Fans of salty skins with bacon must be cooked! I have always loved to cut it off fat, for which I received it regularly from my strict father. BUT THERE WAS NO WILL POWER TO STOP! There is strength, there is will, but there is no willpower to eat the salty soft skin!
Cook with love and humor!

Rada-dms
So with! teasing !!!! I'm already puffing up from carbohydrates here, and you put out bacon !! I personally love the skin sooo !!
Now inject! I see jellied meat, the rest is not clear, but it is clear that it is delicious! On the left, what is very interesting and in the distance (beets?)
Tumanchik
Quote: Rada-dms

So with! teasing !!!! I'm already puffing up from carbohydrates here, and you put out bacon !! I personally love the skin sooo !!
Now inject! I see jellied meat, the rest is not clear, but it is clear that it is delicious! On the left, what is very interesting and in the distance (beets?)
fat is useful! beh bread, of course, with sour cabbage! jellied meat. and also a beetroot appetizer and a salad with cod pizza. cod liver salad recipe

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=156137.0

... but with beets - I didn't have time to take a picture, otherwise I would have put it up - a stunning snack turned out! so far a secret
nut
Irisha , your salts are now regularly in the freezer Today I remembered that once I bought pork skins with a fool about 5 kilos and now I decided to salt them - I have already thrown them into the brine, I will hold them for a day (or less?), and then what to sausage with them - roll them in pepper? I can't imagine how, because there are sooooooooo many of them and everything is in scraps, and how there is then this husk
But this is from beets "still a secret" - will it be kept in secrets for a long time?
Rusalca
tumanofaaaa, I would give you a prize just for one name!
Tumanchik
Quote: nut

Irisha , your lard is now regularly in the freezer
thanks, very nice. then you often remember me!
Quote: nut

and now I decided to salt them - I have already thrown them into the brine, I will hold it for a day (or less is it necessary?)

Cho all 5 kg? Caution! all the same skins. if very thin, then from morning to evening is enough. and if with salk, then the maximum day. can you make jellied meat out of them?
Quote: nut

and then what to sausage with them - roll them in pepper? I can't imagine how, because there are sooooooo many of them and everything is in scraps,

if small and in scraps, then first take out on the table and let the water drain and dry. stir up periodically. then press the garlic into a dry saucepan and add the spice mixture of your favorite (but without salt). mix well and let stand a little. marinate. then spread the bag or film and spread the skins to the bag, gradually rolling it into a roll. Then cool well and slice. And try to wrap spices with garlic in the middle when wrapping. Try it.Of course, I advise theoretically, but I think it will. It’s fat and fat in the skins!
Quote: nut


But this is from beets "still a secret" - will it be kept in secrets for a long time?

Duc laid out already. just ate at the beginning ...

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=397925.0

delicious. out of nothing and such a harmony of taste !!!
Tumanchik
Quote: Rusalca

tumanofaaaa, I would give you a prize just for one name!
Thank you Anechka, so we have a German competition.
Rusalca
Irina, I would give you a special prize! Well, you have to think of rolls from bacon!
Tumanchik
Quote: Rusalca

Irina, I would give you a special prize! Well, you have to think of rolls from bacon!
: kubok: An Duc Germany judging by the potato pancakes is somewhere in the suburbs of Mnsk. Maybe Japan is nearby, we don't have cars. We don't go far.
bird
Rolls in Belarusian
Rolls in Belarusian
Based on the "Belarusian rolls" I made "Ukrainian rolls" from boiled pork skins stuffed with fried onions, carrots and mushrooms and sprinkled with garlic. Many thanks to Irina! My husband loves pork skins, and he absolutely loves the rolls!
Tumanchik
Quote: bird

Rolls in Belarusian
Rolls in Belarusian
Based on the "Belarusian rolls" I made "Ukrainian rolls" from boiled pork skins stuffed with fried onions, carrots and mushrooms and sprinkled with garlic. Many thanks to Irina! My husband loves pork skins, and he absolutely loves the rolls!
Well, I fell straight and could hardly breathe !!! My husband is taksama hokhlyandiya. We must pamper! And what a view !!! And the taste !!! Straight slobbering all !!!!
lettohka ttt
: this: All goodbye figure !!!!! :-) :-) :-)
Tumanchik
Quote: lettohka ttt

: this: All goodbye figure !!!!! :-) :-) :-)
Natasha, you have only 45-50 kilograms of your weight! And the rest is optimism, beauty and charisma!
lettohka ttt
Thank you for the compliment :-) :-) :-) Irisha you are just a Clairvoyant Sorceress !!!!
Tumanchik
Quote: lettohka ttt
Irisha you are a Clairvoyant Sorceress !!!!
This is from my acute salon deficiency - clairvoyance is activated!
Merri
Straight club of lovers of pork skins! Some oysters, some lobsters, and we would have lard with soft skin in the freezer and we are happy!
Tumanchik
Quote: Merri

Straight club of lovers of pork skins! Some oysters, some lobsters, and we would have lard with soft skin in the freezer and we are happy!
Oh, Irisha, I now know how to make softness from any plantar skin - there will be more recipes!
toffee
What delicious rolls !!!
Tumanchik
Quote: toffee

What delicious rolls !!!
Irisha, I hope this skin lover will like it!
toffee
Tumanchik, Irish, what Russian does not like driving fast delicious skin? (almost C) And if it is also spicy ...
Tumanchik
Quote: toffee

Tumanchik, Irish, what Russian does not like driving fast delicious skin? (almost C) And if it is also spicy ...
SilverLily
Ooooooooo, I'm a noble skin eater! While my dad was alive, all the skins (from salted lard, from fried fish and even from dumplings) got to me. Yes, even now, from time to time, it falls at the common table. The lard itself has not been salted for a long time, in the neighboring cookery they sell quite decent from the farmer. I buy myself and my mother and immediately rip off the skin from her piece (she is too tough).
Now, apparently, you have to salt it yourself. How can you resist looking at such beauty?
Tumanchik
Quote: SilverLily
Ooooooooo, I'm a noble skin eater!
Lilia, sisaaaaaaaaaaaaa
Quote: SilverLily
Yes, and now from time to time falls at a common table
but my husband doesn't eat bacon skin
but chicken snapped up!
Quote: SilverLily
Now, apparently, you have to salt it yourself. How can you resist looking at such beauty?
yes I have to
Lisichkalal
Alas, even after a week of salting, the skin remained non-chewy (
I ordered thin bacon again, but I will cook this time.
Tumanchik
SvetlanaHowever, the armored pig got caught! Boil it! even if salted. What good to disappear)))
Lisichkalal
Yeah, local, farm. Yes, I cut off the skin and eat it quietly. And I'll boil the next piece.
Tumanchik
Quote: Lisichkalal

Yeah, local, farm. Yes, I cut off the skin and eat it quietly. And I'll boil the next piece.
so it can be a little in a double boiler ... that ... soften)))

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