Recipe for salted lard in onion peel

Salo is one of the national dishes of Ukrainian cuisine. It is served at the table in smoked, boiled, salted or fried form with garlic and herbs. There are a lot of options for cooking bacon. Someone likes it when it smells of smoke, other people prefer that it has more meat veins. Our article presents various recipes for salted lard, and the main one involves the use of onion husks for cooking. Let us dwell in more detail on each option.

Features of preparation and recommendations

Salting lard, according to experienced housewives, is not difficult. But to make it really tasty, you must adhere to certain recommendations:

1. Buy fat should only be on the market. It is in this place, and not in the supermarket, that you can purchase a really fresh product. And in order to choose the right piece for salting, you need to pay attention to a thin, transparent strip between the skin and bacon. The result will justify your expectations.
2. To determine whether a hard or soft skin is obtained after salting, it is necessary to slightly grip it with a fingernail and pull it to the side, trying to tear it off. If this is done easily, then the product can be bought. The skin will definitely turn soft.
3. Before salting, fat should be kept in the refrigerator for one or two days. It will be easier to work with him, and it will turn out much tastier.

Recipe for salted lard in onion peel

For many people, the cooking option below can be bewildering. In fact, onion peel appears in this recipe as a dye, giving the bacon an original color and making it even more appetizing. Nevertheless, such a non-standard way of cooking should not cause absolutely any difficulties for the housewives.

A step-by-step recipe for salted lard in onion peel is as follows:

1. First of all, put a pot of water (3 l) on the stove.
2. Cut fat into pieces weighing 150-200 g.
3. As soon as the water boils, salt (6 tbsp. L.) And onion husk previously washed from dust and litter are added to it.
4. After about 15 minutes, when the solution is colored, lard can be laid out in it. It is important that it is completely in salt water.
5. After 7 minutes, the pan can be removed from the heat. Lard should be left under a closed lid until completely cooled. During this time, it will salt and acquire a beautiful color.
6. While the lard is cooling, you can prepare a mixture of spices in which it is necessary to roll. To do this, combine finely chopped garlic (2 heads) with ground black pepper and aromatic herbs.
7. Remove the cooled fat from the brine and roll in spices on all sides. After that, you need to wrap it in film and send it in the freezer for a day.

Lard salted in husk with liquid smoke

A juicy product with a light aroma of smoked meats can be prepared according to the following recipe. Thanks to liquid smoke, fat really turns out not to be salted, but smoked. If you use a slice with cuts of meat for cooking, you just get a gorgeous appetizer, including on the festive table.

The recipe for lard, salted in husk and in liquid smoke, is as follows:

1. 1 liter of water is poured into the pan. 6 tablespoons of salt and the same amount of liquid smoke, peas and bay leaves, as well as a couple of handfuls of washed onion husks are added.
2. Water with spices is brought to a boil, after which lard is dipped into it, cut into pieces of 7-8 cm. In boiling water, it is boiled for 40 minutes.
3. The finished fat is taken from the brine, cooled and dipped on all sides in a mixture of black and red peppers. The product is stored in the freezer.

Salted dry salted jar

Below is one of the simplest ways you can cook this product. And the recipe is for delicious salted lard in the following steps:

1. First you need to prepare a glass jar with a volume of 3 l and a nylon cover. Preferably sterilized containers.
2. Cut the fat into slices 7-10 cm wide.
3. In a small plate, mix 300 g salt with black and red pepper and finely crumbled bay leaves.
4. Rub the lard thoroughly with the prepared mixture. Pour it into the bottom of the can.
5. Tightly pack the pieces of bacon into the container, not forgetting to sprinkle each layer with a fragrant mixture.
6. Close the fully filled jar with a nylon cover and refrigerate.
7. According to the dry recipe, salted lard will be ready in a week. Before use, it is recommended to clean the excess salt from each piece with a knife.

Garlic Salted Recipe

Using the following method of preparation, after two days you can enjoy the taste of a fragrant snack. But the recipe for salty, tasty fat is extremely simple:

1. Wash a piece of 400 g fat and dry with a paper towel.
2. From above, make crosswise cuts on it with a depth of 1 cm.
3. Grate fat with a mixture of salt (4 tbsp. L.) And black pepper (2 tsp.) On all sides.
4. Cut the garlic (2-3 cloves) into thin plates and stuff them into deep cuts.
5. Put a piece on parchment. If spices remain, pour them on top. Fat absorbs as much salt as needed.
6. Wrap fat tightly in parchment.
7. Salted bacon with garlic is cooked at room temperature for two days. The finished product must be stored in the refrigerator or freezer.

Salted Bacon Recipe

According to the following recipe, you can prepare a product intended not for storage, but for quick consumption. Salted lard in brine according to the recipe is prepared in a certain order:

1. First you need to prepare a container for salting. It is advisable to use a large pan for this.
2. Lard (1.5 kg) is cut into large pieces so that they can be tightly packed into a container. Sprinkle it with garlic, crushed peas of pepper, bay leaf, dried herbs.
3. Dissolve 5 tablespoons of salt in cold water (1 l).
4. Pour fat with prepared solution so that the product is completely in it.
5. Put a plate on top and put oppression. Fat will be salted at room temperature for 3 days.
6. After that, it will need to be removed from the brine, dried with a paper towel and wrapped each piece in foil. Store lard in the refrigerator or freezer. Do not remove the foil. In it, the skin will remain soft longer.

Lard, salty in the bag

The following cooking method is easy to pickle. To get salted lard according to the recipe suggested below, just rub it with a dry mixture, put it in a bag and put in the refrigerator for 2 days. A step-by-step cooking option looks like this:

1. Pour salt (3 tbsp.) And the same amount of dill seeds into a deep dish. It is also recommended to add a little bit of black and red peppers and dried dill.
2. In a piece of fat (600 g) make transverse, fairly deep incisions. Gently place the sliced ​​garlic in them.
3. From all sides grate the lard with a prepared mixture of spices. After that, put it in a bag and send for pickling in the refrigerator for 2 days. It turns out very simple, but no less delicious.

Lard with garlic quick salting

Soft skin, pleasant aroma, delicate taste - this is what you can feel after tasting this product. Such salted lard (in the photo) is prepared according to the recipe with garlic, pepper and salt, that is, a minimum of ingredients is used. At the same time, after 36 hours it will be completely ready.

To make garlic snacks you need to:

1. Deeply cut large pieces of fat (2.5 kg) to the skin.
2. Grate it thoroughly on all sides, including inside the incisions, minced with garlic (300 g), salt (1 tbsp) and pepper to taste.
3. Wrap pieces of fat in cling film and put in a container. Put it on the battery for 24 hours.
4. A day later, ready-made lard, directly in the film, hide in the freezer. After about 12-24 hours, the snack can be cut into thin slices and sampled.

How to cook salty lard in the freezer?

For the next recipe, lard with a small meat layer is ideal. Such a piece will not only turn out delicious, but will also look delicious when sliced. Further it is recommended to adhere to the following cooking sequence:

1. The washed and dried non-thick layer of fat (500 g) is grated with coarse salt on all sides (2 tbsp. L.).
2. If desired, it can be tightly rolled up or simply pulled over with twine.
3. Put the fat in the bag and then send it to the freezer for at least 12 hours.
4. According to this recipe, salted lard is stored in the freezer, and, if necessary, is taken from it and cut into thin slices.

Lard with greens

The appetizer prepared according to the following recipe has a refreshing taste and looks great on the table. It is especially recommended to cut a well-chilled product into thin slices. Many people justifiably believe that this is the most delicious salt lard recipe they have ever tried. And you should cook it like this:

1. Lard (1 kg) cut into small pieces weighing 100 g.
2. In a separate bowl, mix a tablespoon of black and red peppers, a head of finely chopped garlic, a bunch of dill.
3. In a pan lay layers of lard with spices. Top the ingredients with cold saline.
4. To prepare the brine, boil 2 l of water on a stove. Add 1 kg of salt, 5 peppercorns, ground paprika (1 tbsp.), Bay leaf. Spice water should be brought to a boil again and cool.
5. Lard in a saucepan, covered with saline, cover with a flat plate, and put oppression on top. Send the pan to the refrigerator.
6. According to the recipe, salted lard in brine and herbs is cooked for exactly 7 days. After that, you can safely serve it to the table.

Salting sala for the winter

The presented method of preparation allows you to prepare fat for future use and roll it with metal lids. You can store such a blank for up to 6 months in the refrigerator or in the cellar. If salted lard according to the recipe is planned to be consumed immediately, then instead of metal caps, it is recommended to use plastic ones.

When procuring a product, the following sequence should be followed:

1. Prepare a three-liter glass jar, having previously sterilized it.
2. Pour garlic, peppercorns, bay leaves and chopped slices into the bottom of the container. Top tightly ram the fat, as much as you like, on the neck.
3. Prepare the brine by dissolving 350 g of salt in warm water (1 l). If the fat is compacted tightly, then this amount of solution is enough for 2 three-liter containers.
4. Pour lard in jars with brine, roll them with lids. Send for storage to a cool place.