How to cook lard in onion peel in a slow cooker?

Cooked bacon in onion peel in a slow cooker is ideal for meat cutting. Such a dish can replace the sausage, which is often used for sandwiches. It is very simple to prepare this version of bacon, using elementary products.

What ingredients are used to make lard in onion peel?

For the simplest recipe for lard in onion peel in a slow cooker, you should prepare the following products:

• 1 kg of lard with meat.
• A glass of salt.
• 2 tablespoons of sugar and black pepper.
• Litere of water.
• A few bay leaves.
• Half the head of garlic.
• Bowl of Onion Husk.

Additionally, you can use other spices and seasonings. Will become relevant pepper pot, turmeric.

Proper preparation and preparation of fat

The recipe for lard in onion peel in a slow cooker involves the following manipulations with the product:

1. A piece of fat should be washed well, it is advisable to scrape the skin with a knife in order to remove possible residual bristles and dirt.
2. Roll the product into roll. In order for the fat to keep this shape, you need to wind the roll along the entire thickness with a thread.
3. Pour onion husk with a little cold water. Set aside for half an hour, and only then rinse the product under running water.
4. While the husk will settle, you need to cook the marinade. Pour a liter of water into the pan, dissolve sugar and salt in a liquid. Boil.
5. Put half the amount of onion peel in the multicooker bowl. Lay a piece of bacon on top. Put bay leaf on top of the roll. Cover all with onion peel leftovers. Pour the marinade.
6. Set the “Extinguishing” mode on the slow cooker. Cooking should be 1 hour.

After turning off, leave the lard in the marinade for 10 hours. It is advisable to remove the workpiece for this time in the refrigerator or a cool dark place.

1. Squeeze the garlic and mix with ground black pepper.
2. Remove the fat from the marinade and wipe it with a paper towel.
3. Spread the roll with garlic pepper mixture.

You can store the finished product for more than two weeks in a cool place.

The secrets of tasty cooking lard in husks

To make boiled lard in onion peel in a slow cooker special and very tasty, it is worth considering some of the nuances in the preparation and preparation of the dish. Secrets of cooking lard:

• The finished dish will retain the taste and smell, if you store the goodness in the freezer, wrapping the product in food foil.
• To give the mixture of garlic and pepper to soak in lard, you need to tie a greased piece in a bag for 4 hours.
• To add smoked meats to the bacon, you can add a little liquid smoke to the marinade. Appropriate spices can also enhance the special taste of the product.
• For a piece of the product to boil evenly, it is worth choosing even pieces. It is desirable that the cut is as narrow as possible. The best option would be small pieces of a rectangular shape.
• Lard in onion peel in a slow cooker will be especially tasty if you select a slightly stale product from the very beginning. Fresh fat must be wrapped in gauze and put in the refrigerator for two days.
• For coloring, you need to use a "special" husk. Only the part that is located in the upper layers of the bulb is suitable. Pre-dry the main ingredient.
• The fat readiness level can be checked with a knife or a wooden toothpick. If an item is easily stuck in a meat product, then cooking can be completed.

With frequent preparation of such a dish, you can safely experiment with spices and additional ingredients. It is necessary to think over the process of filing. Lard, boiled in onion peel, is ideally combined with mustard seeds, horseradish, onion, garlic.

A special recipe for cooking lard in 20 minutes

For the preparation of the original fat in onion peel in a slow cooker, you can use a classic set of products as the basis. Other ingredients will be added. You can reduce the cooking time if you pre-marinate and salt the lard.

Additional components may include:

• Prunes and dried apricots.
• Dijon mustard.
• Leaves of black currant and cherry.
• Dried dill and celery.

If you pre-salt the main product, then cooking in a slow cooker will be enough fat for about 20 minutes. The device will help preserve the aromatic evaporation that will be absorbed by the product.

Now you know how to salt lard in onion peel in a slow cooker.