Lard in onion husks: quick smoky recipes

Usually, the lard in the husk is prepared using the hot salting method, but sometimes they use the option of cold salting. In the second case, the delicacy turns out to be more viscous, harsh, and the time of its preparation increases. They use the product as an independent snack with bread, and serve it with borsch, boiled or fried potatoes, side dishes, and strong alcoholic drinks.

Product Preparation Guidelines

How to make a fat ambassador in scales independently at home? To salt the boiled fat in the husk and it turned out to be delicious, causing a desire to "swallow saliva", you need to follow a few simple recommendations during its preparation for salting.

• Excerpt. For cooking, it is better to take a two-day product. To do this, you need to withstand fresh pork lard on the shelf of the refrigerator for two days, wrapped in a clean cloth.
• Thickness. Do not boil too much shmat, otherwise it will not be able to salted evenly. It is necessary to cut it into three or four slices or into small pieces the size of a pack of processed cheese Druzhba.
• Brine fortress. In order not to make a mistake with the saturation of the salt solution, you can check its concentration by the "grandmother" method. When dissolving salt, you need to put a raw egg or half a potato in the water. As soon as the egg or tuber begins to float to the surface, you can stop salt.
• Husk. It must be removed from the bulbs carefully - only the top dry layer is suitable for cooking. If the husk is wet, it must be slightly dried in advance on the battery or in a warm off oven, then rinse thoroughly.
• Spice. To add flavor, you can pour any herbs and seasonings into the saucepan and mixture for spreading. It is recommended to use all types of ground pepper, basil, garlic, cilantro, laurel, dried dill.

Lard in onion peel: recipe 5 minutes without cooking

Features. The recipe for salted lard in onion peel without cooking allows you to cook the delicacy in a cold way. It is enough to cut the pieces, pour them with brine, salt for several days. The method without boiling makes it possible to preserve the taste of the product, protect the fat from yellowing, quick spoilage.

What to prepare:

• lard - 1 kg;
• onion peel - 40 g;
• salt - five to six tablespoons;
• garlic - head;
• black pepper - five peas;
• laurel - two or three leaves;
• water - 1.2 l;
• spice.

How to do

1. Pour washed husk into water, boil, cook for ten minutes, not allowing fluid to boil.
2. Cool, squeeze the husk and discard, strain the water if desired.
3. Cook brine. Pour salt into the red-brown water, boil for three minutes.
4. Rinse the lard cut into bars, transfer to a clean jar without tamping. There also send spices, bay leaves, sliced ​​garlic.
5. Pour the contents with cold brine, stand the workpiece for two days in the room.
6. Put in the refrigerator for three days.

Hot cooking

Most housewives prefer to cook lard in onion husks, in order to eventually get a delicate, aromatic meat product, smelling and tasting like smoked. Hot cooked delicacy can be served to the table in a day, slightly freezing in the refrigerator. For spiciness, spiciness and aroma, adjika, mustard, garlic, liquid smoke or Provence herbs can be added to recipes.

With garlic and prunes

Features. The recipe for lard in onion husks with prunes and sweet peas will appeal to fast food lovers. It is simple to prepare, in time the whole process does not take more than an hour. If you wish, you can use the option "Five-minute" if you do not want to cook pieces for a long time.

What to prepare:

• fat with meat layers - 1 kg;
• onion peel - a glass;
• salt is a glass;
• water - 1 l;
• garlic - one head;
• prunes - five to six pieces;
• sugar - two tablespoons;
• bay leaf - two pieces of a large size;
• ground pepper - three tablespoons;
• spice.

How to do

1. Dissolve sugar, salt in water, stir spices, laurel, chopped prunes.
2. Bring to a boil, boil for three minutes.
3. Cut the fat into two parts, making shallow cuts on each, place in a hot marinade.
4. Cook for about ten minutes, remove from heat.
5. Set aside for 15 minutes.
6. To get, wipe.
7. Chop the garlic with a knife, mix with pepper. Grate both pieces with this mixture, fill with a mass of cuts.
8. Wrap in foil, put in the freezer. After five to six hours, you can already try.

With mustard

Features. It takes only a couple of hours to cook boiled lard in onion husk with mustard. You can taste the product immediately after rubbing it with aromatic spices. Leaving the pieces for a long time in brine according to this recipe is not necessary.

What to prepare:

• fat - 0.9-1 kg;
• dry mustard - one tablespoon;
• mustard diluted with water - 0.5 l;
• water - 1.5 l;
• garlic - three cloves;
• salt - three tablespoons;
• onion peel - a pair of handfuls;
• spices to taste.

How to do

1. Dissolve salt and dry mustard in water, add husk.
2. Wash large pieces in water.
3. Set heavy oppression on top.
4. Boil the solution, cook lard for about 40 minutes (depending on its thickness).
5. Take out, cool.
6. Lubricate with diluted mustard mixed with garlic gruel.
7. Put in the freezer for half an hour, then taste it.

With adjika

Features. You can cook lard in onion husks at home with a variety of spices. Dry adjika will help to shade the spicy taste of the delicacy. You can add liquid smoke during cooking, it will give the appetizer a “natural” smoked flavor.

What to prepare:

• water - 1.5 l;
• fat (possible with layers of meat) - 1 kg;
• dry adjika - one and a half to two tablespoons;
• garlic - one head;
• onion peel - 70 g;
• salt - one glass;
• laurel - three leaves;
• liquid smoke - three to four tablespoons;
• ground pepper.

How to do

1. Rinse the husk, add water, boil.
2. Pour in salt, pour in liquid smoke.
3. Rinse the fat, transfer to a pan with a dark brown liquid.
4. Add half a tablespoon of adjika, bay leaves, two or three garlic cloves. Boil for eight minutes.
5. Turn off the gas, crush the contents with oppression, leave it for a day.
6. Grind the remains of garlic, mix with adjika, pepper.
7. Grate pieces, put in a bag in the freezer.

In the oven

Features. It is possible to salt lard in onion husks even in the oven, spending only an hour on cooking. Judging by the reviews of the chefs, the method allows you to get a fragrant, delicate and juicy product without much effort. It is allowed to use even extremely hard pieces, the output will be very difficult to notice the difference.

What to prepare:

• lard - 0.7 kg;
• husk - 50 g;
• garlic - five cloves;
• salt - 70 g;
• black pepper - 5 g.

How to do

1. Pour salt and husk into the water. Boil the pieces for 15 minutes.
2. Stuff with garlic slices, sprinkle with pepper.
3. Wrap each piece of foil.
4. Bake in the oven at 200 ° C for half an hour.
5. Remove the foil ten minutes before cooking.
6. Cool, freeze.

In a slow cooker

Features. You can cook lard in onion peel in a slow cooker. For this recipe, it is better to take pieces with meat layers or brisket, they will turn out tastier, juicier. Spices are recommended to choose according to your own taste, basil, coriander, parsley are suitable.

What to prepare:

• fat with layers - 1.5 kg;
• husk - a big handful;
• garlic - head;
• salt - 140 g;
• bay leaves - three pieces;
• water;
• spice.

How to do

1. Cut the washed piece into three or four parts.
2. Spread half a handful of onion husks at the bottom of the multicooker bowl.
3. Place the lard on top.
4. Cover with husk, broken laurel leaves.
5. Separately prepare the brine. Dissolve the salt in five multi-glasses of water, pour the contents of the bowl with liquid.
6. Close the lid of the device, turn on "Extinguishing" for an hour.
7. After the signal, be sure to turn off “Heating”, leave the workpiece to infuse for ten hours under the lid.
8. Remove the slices, wipe, cover with a mixture of chopped garlic with spices.
9. Put in the refrigerator for freezing.

Knowing how to cook lard in onion husks, it is easy to pass for a skilled housewife, pampering your spouse and guests with an aromatic vodka appetizer. You can serve a high-calorie delicacy with pickles, fried potatoes, soup, in combination with other types of meat and lard.

Reviews: “It is incredibly tasty”

It’s a good recipe, salt is just the same in fat, and my little family really like how it turns out, because it tastes like smoked to taste, I advise everyone to try to add salt in the same way, though I also add water to the water when I cook it, add meadow mugs and chopped garlic finely, very well it turns out, and when you pull it out of the freezer and cut it, it’s cut like butter, a delicious bacon comes out, try not to regret it and don’t spoil the bacon, at least it’s tastier than salt in the marinade than just with salt.

Edelrock, http://www.supergotovka.ru/recipes/solenie-sala-v-lukovoy-sheluhe/comment

I also have a similar recipe. Only at first I cook the husks for 10-15 minutes and only then lower the fat for 10 minutes. It is necessary to lower in boiling water. I only got it boiled once for all these years. Because I forgot about him and left for 30 minutes.

Mom Ksenia, http://www.stranamam.ru/post/13029496/

Made. Well what to say. Pretty tasty. The taste is significantly different from fat. It turned out just a different product. The truth did not quite understand why onion peel? For beauty? Inside, the fat does not darken, only outside. It gives no aftertaste ... The product is somewhat similar to baked in the oven. But I repeat, delicious. I will do more. Recommend.

Yur., http://forum.say7.info/topic21120-25.html

And I know and confirm that it is incredibly tasty !!! This is my favorite "look" of fat.
With one “but” - I use much more onion peel, and it first boils with water and spices, and then lard gets there too. A stunning color is obtained, and less fat is boiled into the broth.

Kamazic, http://www.yaplakal.com/forum30/topic1296506.html

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