How to smoke lard in onion skins. Salo in onion peel - quick salting! Secrets and recipes for cooking lard in onion skins with garlic, adjika, mustard, liquid smoke

I offer you another recipe for delicious lard in onion skins. Such lard is very fragrant and, thanks to the use of onion peel, has a very beautiful color. It will be very good if the fat comes with a meat layer. Salo cooked in onion skins is a great appetizer for a festive table, as well as for gatherings with friends.

To prepare lard in onion skins, prepare all the products on the list. We take the amount of onion peel "by eye", approximately two handfuls per 500 g of fat. Spices for lard should also be chosen to taste. You can use both a prefabricated mixture and ready-to-salt fat.

Pour water into a saucepan and put on fire, when it boils, add salt. Rinse the onion peel well and add it to the saline solution. Boil everything together for 10 minutes until the solution takes on a color.

Then put the fat into this solution and cook it for 7-8 minutes. Without removing the fat from the pan, leave it in the solution until it cools completely.

Then the fat should be removed from the onion peel, dried. Make 2-3 cuts on a piece not completely, so that the fat does not fall apart. Mix spices, chop garlic. Salo grate with garlic and roll in spices.

Wrap the fat in cling film and put it in the freezer for a day.

After this time, remove the fat from the freezer, let it lie down for a while until the fat reaches room temperature, remove the film and cut the fat with a sharp knife.

It is better to cut the fat into pieces, since you do not use the entire amount at once. If you plan to eat lard during the week, you can leave it in the refrigerator, otherwise place the pieces of lard cooked in onion peel separately in cling film and put it back in the freezer. Use in parts as needed.

Salo in onion peel succeeded! Bon appetit!

Salo in onion peel is an old recipe that has been passed down from generation to generation. The finished product has an unusual shade and delicate taste. Cooking lard is very simple and even interesting.

How to pickle lard in onion peel

In order to prepare lard, you need to stock up on the following ingredients:

• lard with a layer of meat (preferably, but not necessary);
• onion peel, removed from 10 onions;
• salt - in the amount of 1 cup;
• you need ordinary water - 1 liter;
• a set of spices: allspice, bay leaf, garlic.

How to salt lard:

• We make a brine from salt and water. The brine must be put on a slow fire so that the salt is completely dissolved, then you can add heat to the stove and wait for it to boil.
• Onion peel must be collected from 10 onions, it is advisable to dry it so that it is not wet.
• Put the onion peel into the boiling brine, simmer for 5 minutes over low heat.
• Next, you need to put lard with a slot in this brine. It is very important to ensure that the fat is completely immersed in the brine. Bring the liquid to a boil again, then reduce the heat.
• It is necessary to cook lard in such a colored brine for 10 minutes.
• After that, turn off the heating of the stove, move the saucepan with bacon to the side, leave for 15 minutes.
• Then you need to remove the fat, put in a bowl to glass the excess liquid.
• Let's prepare a bouquet of spices: you will need 4 bay leaves, 5 cloves of garlic and a few peas of allspice. Everything needs to be shredded.
• In the chilled boiled product, it is necessary to make small cuts with a sharp knife in order to fill the resulting space with a fragrant mixture.
• It remains only to wrap the fat in foil, put in the freezer.
• After a few hours, when the lard is frozen, cut off a piece to try this product.

Fat must be cut into plates, 0.5 mm thick, and if possible, even thinner. Serve as an appetizer. Salo cooked in onion peel goes well with garlic and rye bread.

To prepare a delicious offal, check out these recommendations:

• suitable fat for salting - two days. That is, fresh fat should be put in the refrigerator for 2 days, then you can cook whatever you want;
• if you doubt that there is too much salt in the recipe, try to do as our grandmothers and great-grandmothers did: they poured water into the pan, put half a raw potato, poured a little salt. If the potato floats on the surface, then more was added, if it sank to the bottom, then there is enough salt;
• do you have a big piece of fat? Then it is better to cut it into small pieces, 7-10 cm wide, so the product will cook better;
• the most delicious fat is with a thin layer of meat. If this is not available, anyone is suitable - the main thing is to stock up on onion peel;
• peel the onion peel from the bulbs carefully, only the top layer. Spread on a baking sheet or a sheet of clean paper so that the husk dries;
• before salting the lard, it is advisable to rinse the husk under running cold water and immediately, until it is soaked, put it in a saucepan with boiling brine;
• you can add any spices, black ground pepper is suitable, as well as a mixture of peppers and red hot ground pepper, garlic, basil, dill, parsley, cilantro, bay leaf;
• the finished product for cooling can be wrapped not only in foil, but also in cling film. But only after the fat has cooled down. Barely warm fat is allowed to be wrapped in a film, but hot fat is undesirable;
• if you use pieces of lard, then you can cook it a little less. Check readiness with a toothpick or the sharp part of a thin knife;
• in order not to stuff pieces of lard, it is necessary to rub well with each mixture of seasonings, and then shift with additional cloves of garlic and send to the freezer.

Friends, I am sharing with you a good, simple and affordable recipe for lard cooked at home. Salted bacon in onion skins is the most delicious and simple recipe, which is based on the simplest ingredients, such as salt, a couple of handfuls of onion skins and water. Of course, garlic and a little sharpness of red or black pepper give harmony and a pleasant combination. There were recipes with other seasonings. I had to try different types of lard, both in the oven and in the pan, they all differ in their own way, as well as this brine-based recipe. We will not pull the “rubber”, but rather consider the ingredients and find out how to cook lard in onion peel:

• Garlic - 4-6 cloves
• Water - seven glasses
• Two handfuls of onion skins
• Pork lard (with or without a layer of meat)
• A glass of coarse boiled salt
• Black or red ground pepper to taste

Cooking:

1. Friends, let's get down to the process itself and consider step by step how to cook lard in onion skins. Take a saucepan, pour seven glasses of water. Add a glass of coarse salt and sprinkle with onion peel.
2. In order for all the fat to fit in a container and gently boil, you need to cut it about the size of a fist, then put it aside, we will prepare the brine.
3. Put the pot with salt and husk on the fire and boil for about 5-6 minutes. Five minutes have passed, you can safely put chopped lard. But, look, so that the lard does not cover the brine, but on the contrary, the brine should cover the lard, so that there is a process of uniform salting. It takes about 40 minutes to boil lard in our “marinade”, if with a layer of meat (I really love meat, like most men). If the fat is without a layer, then about 20 minutes.
4. We turn off the fire. Almost the final and longest stage, salted lard in onion peel, the most delicious and simple recipe is almost ready, it remains to let the lard brew in the cooling brine for 24 hours.
5. After it is infused, you can take it out and wipe it with a paper towel to dry it faster.
6. It dries, you can safely rub with pepper, red or black ground, to taste (I prefer black), then, at your discretion, you can press the garlic or grate the fat with a hard one.
7. Salted lard in onion peel is the most delicious and simple recipe is ready, you can put pieces of lard in bags and let it brew for another day, then put it in the freezer. Salo goes very well with boiled, fried potatoes, pickled cucumbers and tomatoes. Now you know how to cook lard in onion skins easily and simply, bon appetit everyone!

Salo in onion peel

5 (100%) 1 vote

I continue the series of meat snacks. Over the past couple of months, I have cooked lard in onion skins several times, the most delicious recipe I have ever tried. And I have considerable experience in handling this product: I twist rolls, salt with dry salting, and do it in brine. But this one is still out of competition. If you take a good piece of bacon, in which there will be wide meat layers, then after salting, ham will taste one to one. The meat is tender, very juicy, and the fat just melts in your mouth. And what a flavor! In a word, friends, do not miss the recipe and be sure to cook the lard in onion skins. What’s more, it only takes half an hour to prepare.

In terms of composition and method of preparation, the recipe for lard in onion peel is extremely simple. First we make a decoction, and then we cook lard with spices in it, the set of which can be changed to your taste.

Ingredients

To deliciously cook lard cooked in onion peel, you will need:

• undercuts or brisket (fat with layers of meat) - 1 kg;
• bay leaf - 2 pcs;
• black peppercorns - 1 tsp;
• allspice - 1 tsp;
• grain coriander - 2/3 tsp;
• cumin - 2-3 pinches;
• water - 5 glasses;
• coarse table salt - 5 tbsp. l. with a slide;
• onion peel - 3 large handfuls.

How to cook lard in onion skins. Recipe

Where can I get enough onion peel? There are several options. If you plan to cook in advance, then collect the cleanings in a separate bag. If you want to do it right today, but there is no husk, ask the sellers in the vegetable rows at the market. Usually there is a lot of it and you can get a decent package for free. Husks need a lot to cover the fat from all sides. The more it is, the more intense the color of the finished fat will turn out.

I always wash the collected husks to remove dirt, soil residues, and dust. Pour boiling water for a few minutes, then rinse very thoroughly under running water. The husk will get wet, it will become clean and soft.

For my taste, the best lard with onion peel is obtained when there are meat layers in a piece. But this is not necessary, everything is up to you. I took a high piece of undercut (or peritoneum), in which meat and fatty layers alternate.

The skin must be cleaned of soot, scraped out to become light. I do this: I pour over a piece of slightly warm water and carefully scrape with a knife until the skin brightens.

All brown areas must be cleaned, if there are remnants of bristles, singe over an open fire. After cleaning, I rinse again, dry.

I'm making a spice tea. Pour a liter of water into a wide saucepan plus another 250 ml glass.

I add five tablespoons of coarse table salt. I type with a small slide as shown in the photo. I put the pot on a low fire. By stirring, I dissolve the salt. If there is sediment at the bottom, I filter it.

Spices and seasonings are the ingredients that affect the taste of the finished product to a greater extent. The set can be any, choose at your discretion. But there must be black peppercorns, allspice and lavrushka. I added cumin and coriander to them. More options: Provence herbs, paprika, cumin, white and black mustard, a ready-made spice mixture for meat or barbecue.

I bring the water to a boil, pour out the spices along with the bay leaf, boil for five minutes.

Salo is more convenient to cook cut into large pieces. I cut a kilo cut in half.

For cooking, use stainless steel, coated or cauldrons. Enamel may become dark in color. At the bottom of the cauldron I put half the onion peel. On it in one layer pieces of lard skin down.

From above I throw a husk to completely cover the surface.

I pour out the boiling brine. It needs so much that the fat is completely immersed in the brine. Otherwise, it will salt unevenly, the color will also be different.

I put the pot on medium heat. As soon as the brine begins to boil, adjust the heat so that the boil is moderate. Cover with a lid and cook for 15-20 minutes. I turn over a couple of times while cooking.

I turn off the fire, leave the fat in the cauldron, without removing it from the brine. When it cools to room temperature, I take it out to a cool place or put it in the refrigerator until the next day. During this time, the fat will absorb all the flavors, take as much salt as you need and turn into a pleasant golden color. It is possible to withstand more, I somehow had almost two days in the refrigerator, and for my taste from long-term salting it only became tastier.

Garlic is another essential ingredient. I rub it with fat after it marinates for the right time. I take it out of the cauldron, dry it and squeeze more garlic directly onto a piece through a press.

I rub it on all sides except for the skin. Well, now it remains to withstand a few more hours for the garlic to soak in, and you can try.

If you are preparing a large portion, then after rubbed with garlic, wrap each piece in foil or put in a tight bag and freeze.

How many times I have cooked lard in onion peel, it always turns out delicious, very tender and fragrant. So friends, the recipe has been tested repeatedly, the best and very simple. Try it and see for yourself that with such a detailed description of how to salt lard in onion peel, you will succeed, and the finished product will be tastier than store-bought delicacies. Happy cooking and bon appetit! Your Plushkin.

Detailed cooking recipe in video format

Step 1: Prepare the onion peel.

We remove the husk from one kilogram of onions with a knife. This can be done gradually: during cooking, do not throw out the peel all the time, but collect it in a bag or a convenient box, which must be stored in a dry place. Then, if necessary, you can always use it without spoiling a good bow. This husk must be rinsed in water. We collect 1.5 liters of water in a large saucepan, bring it to a boil and add a few tablespoons of salt. When it is completely dissolved, add onion peel to boiling water and boil over medium heat for 5-7 minutes.

Step 2: Prepare the fat.

While the onion peel brine is being cooked, we have time to prepare the lard. It is worth mentioning that this should not be a simple layer of white fat. For the preparation of this dish, the so-called undercuts are needed. That is, lard with a meat slot, and the larger it is, the tastier the finished snack will turn out. It must be washed in water, cut off all the films with a knife and slightly cleaned of the top layer of dirt by scraping the entire surface of the fat with a knife blade. Next, it must be cut into pieces, each of which should weigh 200-300 grams. That is, if you use a kilogram, then cut a piece into 4 - 5 parts.

Step 3: Cook the lard in onion skins.

Add pieces of lard to the pan with the husk. It must be completely covered with liquid. If this is not the case, then add a little boiled water. Bring all this to a boil, then reduce the heat and cook for 25 minutes. Then we remove the pan from the stove and let its contents cool: lard and brine. It is very important that at this point the pieces are completely immersed in the liquid. It is also impossible to remove lard from the pan.

Step 4: Season the fat.

In a mortar (garlic press or using a blender), grind the washed bay leaf and peeled garlic. This can also be done with a kitchen knife, but in this case the process will drag on for a longer period. Season this mixture to taste with a mixture of black and red ground pepper and salt. We take out the cooled fat from the brine, soak it with a clean kitchen towel or napkin. Next, you need to carefully rub the pieces of bacon on all sides with a mixture of parsley, garlic and pepper. Wrap tightly seasoned lard in foil and send it to the freezer for 12 hours.

Step 5: Serve the appetizer "Lard in onion skins".

If necessary, we take the lard out of the freezer, peel off the seasonings a little, cut into thin slices and serve as a fragrant homemade snack. The taste of such a dish is truly indistinguishable from smoked meat, so even on a holiday, your menu should have a place for lard in onion peel. Enjoy your meal!

In the preparation of snacks, be sure to use onion husks. And for a more saturated color, you can add a few pinches of ground paprika to the brine.

In the future, such fat is suitable for secondary processing and use in the preparation of other dishes. For example, it can be fried and added to scrambled eggs instead of bacon, or chopped and used in salads and even soups.

The appetizer goes well with spicy, sour or creamy sauces, as well as vegetables and herbs.