A product that is familiar to many people of Slavic nationality is fat. Since ancient times, it has helped to survive the harsh winter. The peasants kept a lot of cattle and with the onset of strong regular frosts began to fill their cellars with meat and lard. He was melted for the future, salted and smoked. There are a lot of recipes on how to preserve lard and how to cook it deliciously. The best recipes are becoming the most popular and are passed on in the home books with recipes from generation to generation. Today we will learn how to make this appetizer using very simple recipes.
So, get acquainted - fat in onion peel! Now many may think that this product in boiled form should not have a very pleasant taste. Some may be horrified by the recipes of this method of cooking bacon. And they will turn out to be wrong at all. The boiled product tastes very delicate and resembles its smoked version. If you have never cooked bacon this way, it's time to try it. After you try the dish and treat the household, lard in onion peel will enter the top of your favorite foods. It goes well with boiled potatoes. In addition, the snack is good when consumed with her hard liquor.
Classic version
Before salting lard in onion husks, it must be prepared. Sliced three hundred gram pieces sprinkle liberally with salt. Take coarse salt without additives. Look for a special pickling - this is just what you need. In this form, put the fat in a cool place for 2 days.
After this time, pour water into the pan and pour 3 handfuls of onion husks into it. It must be rinsed before this. Boil the water with the husk. Now dip salt slices of bacon into the boiling solution. Do not remove salt. In a boiling dish with lard, put a couple of large bay leaves and a few pieces of peppercorns. To your taste, you can add ground pepper to the water. A tablespoon of red and a teaspoon of black will be just right.
How much to cook lard in onion peel?
After immersing the fat in a boiling brine, wait until it boils again and watch the clock. After 8-10 minutes, turn off the stove. Let the bacon cool right in the aromatic brine. After cooling completely, remove pieces of bacon. If a husk has stuck to some of them, remove it. The finished snack is perfectly stored in the freezer.
Lard with meat
The following recipe for homemade lard in onion peel is to prepare a product with a thick meat layer. Since the lard will be boiled, you can choose pieces with wide meat layers.
We will prepare the necessary products:
- fat with large meat layers (you can take pork belly - it will turn out even tastier);
- two glasses of onion peel;
- one and a half glasses of salt, take large, pickling;
- peas of black allspice - ten pieces;
- bay leaf - three pieces;
- if you like garlic in all its manifestations and want to cook lard in onion husks with garlic, take 15-20 cloves;
- on a dessert spoon of ground black pepper and red.
Technological process:
- Prepare the husk from the onion. It must be thoroughly washed in running water and, laid out in a pan, pour water.
- In a bowl, bring the husk with water to a boil and boil for about fifteen minutes.
- When the water is painted well enough from the onion peel, you need to introduce peas of pepper, salt and garlic into it. Not all garlic is added to the brine. Five cloves will be enough at this stage of cooking lard in onion husks.
- Now cut the fat into pieces. One side of the piece is up to 14 centimeters (approximately). Put them in a boiled marinade. For the best quality of cooking, fat should be completely drowned in water. If you have not calculated with the amount of water, pour a couple more glasses of boiling water. Remember that by diluting the brine with plenty of water, you lower the salt concentration. Therefore, it is better to add it. For 1 liter of water, add half a glass of salt.
- After adjusting the amount of water and salt, cook lard at a slow boil for an hour and a half.
- Now turn off the stove and cover the dishes. In this form, the product must be until completely cooled.
- It's time to remember the remaining garlic in our recipe. It must be crushed with a press and mixed with all the norm of ground pepper (red and black). Coat the mixture with cooled bacon. To make the snack more aromatic, make small "pockets" in the fat and put a little of such a mixture in them.
- We put the fat under oppression in a cool place for about twelve hours.
- The appetizer is perfectly stored in the freezer. Pre-lay it in plastic bags.
In a slow cooker
The process of cooking in a slow cooker can sometimes cause a slight confusion. Mistresses are worried that they don’t know how much to cook lard in onion husk, using their kitchen assistant. Now we will understand all the intricacies of preparing a delicate snack using this machine.
Gather the right products
We will need:
- fresh lard with a meat layer - one and a half kilograms;
- a glass of salt;
- bay leaves - 5 pieces;
- ground pepper - 1 teaspoon (black);
- head of garlic;
- litere of water;
- husk from onions - one and a half glasses;
Cooking fat:
- Before salting the lard in the onion peel, wash it.
- Wash the husk and divide into two parts. Close the bottom of the bowl with one part and lay the lard on it.
- Bay leaf and the second part of onion peel are laid on the lard.
- Pour the finished hot marinade. For marinade: in a liter of boiled water, dissolve the entire norm of salt.
- Cooking lard on the "Stew" mode for 1 hour. At the end of the mode there is no need to open the cover of the device. Let the fat stand in the slow cooker for at least ten hours.
- After cooling, rub the product pieces generously with a garlic-pepper mixture. Delicious fat in onion peel - ready! Now put it in a plastic bag and ship it in the freezer of your refrigerator.
Useful Tips
- Ready snacks should be tasted only after they have completely frozen in the freezer. If you take a sample from a warm product, it may seem that the dish is very salty.
- Lard, cooked with onion peel, looks like a smoked product. If you want to make it “with a smoke”, pour a tablespoon of liquid smoke onto a liter of brine.
- To obtain a more beautiful color of the finished product, it is better to take onion peel from two types of onions: red, golden. Adjust the color intensity of the finished snack by increasing or decreasing the husk.
- Remember to regulate the salt in the product. When cooking lard, which was already salty, the amount of salt in the marinade should be slightly reduced.
- If you are using a slow cooker, be sure to rinse the bowl after the onion peel using dishwashing liquid. Coloring pigments of onions can stain the device, keep this in mind. If the device has a light body, then it is better not to risk it.
Well, now is the time to rush to the kitchen in order to quickly prepare a delicious snack for these recipes.