Tobacco - greaves - domestic

Preparation steps

• Bacon from the back, with a lot of meat that needs to be removed together with the bacon, and other fatty parts of the pork cut into larger squares ... as for ordinary cracklings. The procedure takes longer and requires a little more work, but - it pays off.
• Cut the bacon with as much meat as possible into squares of approximately 6x6 cm. When cutting a pig, and it is assumed that you will make cvarka tobacco at the pig slaughterhouse, add all the fatter parts of the meat, also cut into cubes of approximate size.
• We store crackling tobacco in smaller containers, not in a cauldron. We melt fat in a cauldron and get classic cracklings. These require smaller dishes. At least with us :)
• Therefore, place the sliced ​​bacon in dishes of the appropriate size in which they will melt, so that they are not overfilled. In each bowl (we melted in three 8-liter sieves) add half a liter of water.
• In each court he stabs a large welder in the middle. Put on the fire. Until the cooker falls - do not stir.
• When the varjaca falls, stir the boiling mass for an hour or two. After that, mix almost constantly, alternately each dish, because the water has evaporated, there is pure fat left with the meat, and it is a mass that burns easily.
• The procedure can take another hour or two, over a moderate heat, which means controlling the insertion of wood. two hours of melting this possibility is less and less, but still take care
• Strain the fat through gauze into a bowl or pot, so that the grease from the sickle is caught lightly with a spoon (ladle) and not the greaves themselves are placed on the gauze, they remain in the sickle. After pouring out the fat, especially squeeze it out with a press. Return to the heat and stir continuously for another fifteen minutes to get a nicer color.
• Shake the cracklings by hand when they cool down a bit, add salt, you need about 200 g of salt, maybe a little more, we did not exaggerate - the enjoyment can begin.