Salo in onion peel
5 (100%) 1 voteI 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
The cold has come and you want something more nutritious and tasty.
We suggest preparing salted brisket or pork meat layers with instant lard in onion skins for breakfast.
This appetizer is more advantageous than store-bought smoked bacon or sausage. And besides, cooked with your own hands, at home.
Layers or brisket in onion skins with garlic and spices
I immediately cook two or three pieces of such pork layers in the husk, leave one in the refrigerator for cutting, and put the rest in the freezer. As needed, the next piece simply migrates to the refrigerator and is used for its intended purpose.
Fresh brisket is better to choose meat, where there is less fat. Such a treat can be eaten not only for breakfast with a piece of homemade freshly cooked white or, but also proudly served as a cut to the festive table.
There are many ways to prepare delicious lard and layers, which can be divided into two groups: long salting and quick cooking.
Pork lard can be salted dry (with salt or spices), wet in brine and hot (this is the case when lard or layers are boiled in brine, steamed or baked in the oven). In addition, lard and layers can be smoked hot or cold.
All options are delicious and loved. But in our family, the recipe for making lard or pork layers in onion peel is considered special. Such boiled bacon or brisket in onion peel can be tasted the very next day, as it cools down.
This is the recipe I would like to share with you today. It turns out that in a decoction of onion peel, you can not only paint eggs for Easter, but also cook delicious homemade lard.
- Salo with meat (brisket, undercuts) - 0.5 kg,
- Water - 1 l,
- Rock salt - 1 tbsp.,
- Husk from 4-5 large onions,
- Garlic - 1 head,
- Allspice - 10 peas,
- Bay leaf - 2 pcs.,
- Coriander - 10 peas,
- Paprika - 2 tsp,
- Onion - 1 pc.
Cooking process:
Place spices in a saucepan: onion peel, coriander, pepper, salt, whole onion, bay leaf. If you have red onions, great! Add a small handful of husks - the color of the finished dish will turn out even more interesting.
Pour the contents of the pot with cold water. Send to moderate fire. Boil the composition for 10 minutes so that the spices give off their color and aroma.
Before heat treatment, the main product must be prepared. Carefully scrape the peel with a knife, then rinse under running water. If the piece is long and does not fit in the pan, you can cut it in half. Send the fat to the boiling broth, cover with a lid. Cook over low heat for 40 - 50 minutes, if the fat is with meat layers. If there are no layers in the fat, 10 minutes is enough. Then remove the pan from the heat, leave the product in the brine until it cools completely. And even better, if time permits, put it in the refrigerator for a day - this way the piece will be better salted.
Generously rub the cold boiled lard on all sides with garlic, passed through a press and ground paprika. And now the finishing touch - wrap the fat in foil or cling film, and send it to the freezer for 10 - 12 hours.
Thinly slice the frozen bacon, serve with black bread.
How to cook delicious lard in onion peel told Ksenia, recipe and photo of the author.
Salo in onion peel, cooked at home is much tastier than just salted lard in spices. As a result of boiling bacon in onion peel, it turns out to be less high-calorie, softer and with a special taste given to it by onion peel, fragrant garlic and spices. If we compare all the recipes for lard in onion peel, then they differ little from each other. Most often, lard is boiled in onion broth on the stove, somewhat less often in a slow cooker or oven. Many housewives who do not know how to cook lard in onion skins are looking on the Internet for the most delicious recipe for making it.
If we talk about the history of the appearance of this snack, then lard in onion peel can be found in Bulgarian, Ukrainian, Polish, Russian and Belarusian cuisines. Together with homemade sausage and boiled pork, such lard was often an indispensable attribute of festive tables. Prepared it for weddings, Christmas and Easter. Regarding lard, for the preparation of lard in onion peel, you can use both simple lard and lard with a small meat layer. It can be both underscores and.
Delicious bacon in onion skins cooked according to this step-by-step recipe will definitely turn out delicious if the lard was of high quality. When choosing fat, pay attention to such indicators and characteristics as taste, color, appearance and smell. Fresh fat should not have a smell, it is moderately hard and elastic and has a white appearance.
Ingredients:
- Salo - 1 kg.,
- Onion peel - 1 salad bowl,
- Water - 1.5 liters,
- Bay leaf - 2-3 pcs.,
- Black peppercorns - 3-6 pcs.,
- Garlic - 1 head,
- Spices - 30-40 gr.,
- Salt - 2 tbsp. spoons
Salo in onion skins - recipe
Having prepared all the necessary ingredients, you can start cooking lard in onion skins. Onion peel must be washed in cold (warm) water before cooking, even if it seems clean.
Place the clean onion skins in a bowl. Fill with hot water. Salt. To give a decoction of onion peels, add bay leaf and black peppercorns. You can put at will and cloves, barberry or allspice peas.
Over low heat, avoiding a strong boil, cook the onion peel for 15 minutes. During this time, the pigment substances of the onion peel will color the water in a dark orange color.
As for the fat, before lowering the fat into the onion broth, it must be thawed.
Put the lard in a decoction. At this stage of cooking, you can add a couple of prunes or a tablespoon of liquid smoke to the broth. Thus, the fat will acquire a smoked flavor. See that the fat is completely covered with liquid.
Cover the pot with a lid. Boil it for 30 minutes. The skin of the fat and the sides will turn bright orange during this time.
Take the salo out of the pan.
Let it cool down. Meanwhile, prepare the garlic and spices for marinating the lard. The cloves must be finely chopped with a knife or passed through a garlic press.
Prepare spices. For boiled bacon in onion peel, paprika, turmeric, curry, dry and a mixture of seasonings for meat and barbecue are well suited.
Combine spices in one bowl and mix.
Salo boiled in onion peel, carefully rub with chopped garlic on all sides.
Wrap the boiled lard marinated in garlic and spices in onion skins tightly in foil.
Put the salo in the refrigerator for several hours. The time for marinating the lard will depend on how much patience you have. Recommended marinating time is 10 hours. During this time, it will be saturated with the aroma of garlic and spices and become even more delicious. Such lard just goes perfectly with Borodino or green onions, horseradish or mustard.
In the event that you cook lard in onion peel in large quantities, then it is recommended that you store it in the freezer, which is very convenient. Delicious boiled lard in onion skins at home will always be at hand.
Salo in onion skins. Photo
Ingredients:
- Salo - 1 kg.,
- Onion peel - 50 gr., (3 handfuls),
- Salt - 2 tbsp. spoons,
- Water - 1 liter,
- Sugar - 1 tbsp. spoon,
- Garlic - 1 head,
- A set of spices for lard or meat - 30 gr.,
- Peppercorns - a couple of peas,
- Bay leaf - 3-4 pcs.,
Salo in onion peel in a slow cooker - recipe
Wash the onion peel. Defrost lard if required. Cut into two pieces.
Pour water into a saucepan. Once the water boils, add salt and sugar to it. Boil the brine for cooking lard in onion peel for about 5 minutes. Place half of the onion in the bottom of the multicooker bowl. Add black peppercorns and bay leaf.
Put the lard on the onion pillow, then cover the lard with the remaining onion peel. Fill with brine. Turn on the multicooker on the "Extinguishing" mode for 1 hour. After this time, leave the fat in the brine for 6-7 hours.
It is not so difficult to cook delicious salted lard in onion peel at home.. You can use any fat, but fat deposits with a meat layer are ideal. This wonderful dish will decorate any holiday table.
Step by step recipe with photos. We prepare the lard, cook it in onion peel and add the appropriate seasonings:
Vintage recipe:
This recipe is very famous and very old, which means it is proven. Unsalted bacon with a meat layer is best for him - brisket or undercuts. Salo, boiled in onion peel, takes on the appearance of smoked bacon, and the husk gives it a delicate aroma. The dish is very tasty.
Ingredients:
- about a kilogram of fat with a meat layer,
- 2 large handfuls of onion skins (red or golden onion skins work best)
- 150-200 grams of salt,
- two tablespoons of sugar
- allspice,
- bay leaf (3-4 pieces each).
In addition, to coat the fat, you need to take: a mixture of peppers, three cloves of garlic and paprika (or dry adjika).
How to cook onion lard:
Take a large saucepan, it is better if it is not too light and new, because the onion marinade will stain the sides of the dish.
Pour a liter of water into it, add sugar, salt, bay leaf and onion peel, previously washed with water.
Bring this mixture to a boil and then lower the lard. It can be cut into portions or twisted a little.
Cover it with a plate on top so that the fat sinks into the liquid completely. Bring to a boil again.
Cover the pan with a lid, cook for about twenty minutes over low heat.
Then turn off the stove and leave the fat to languish in the pan for another 12 hours.
When the liquid has cooled, take it out to the cold.
After 12 hours, remove the lard from the brine and wait half an hour for all excess liquid to drain.
Mix pepper and chopped garlic, add paprika or, if desired, a little dry spicy adjika.
Rub the dried lard on all sides with the resulting aromatic mixture, wrap with cling film and put in the freezer.
Salo in onion peel is ready!
Keep the frozen lard warm for about five minutes, then cut into thin slices and serve with mustard and brown bread.
HOW DELICIOUS TO SALT SALO?
Salo is a wonderful product that contributes to the accumulation of energy and strength, quickly satisfies hunger and improves immunity. If, using it, to observe the measure, it certainly will not bring any harm.
Many housewives buy pork or beef fat in the markets in order to salt it themselves. Finding a recipe for salting fresh bacon is not as difficult as choosing the right product.
In order to buy lard that is ideal for salting, pay attention to whether its structure is uniform. It should have a nice pink or white color.
It is not necessary to buy lard with a meat vein, but if it is, then its thickness should be about two centimeters. Sellers sometimes offer striped bacon, but it is not at all suitable for salting. But it is ideal for smoking.
When choosing a product, pierce it with a sharp knife. If the product has a lot of veins, it is better not to take it, get fat, into which the knife enters easily.
Before you tastefully salt the purchased product, select salt and the necessary seasonings: peppers, bay leaves, garlic, cardamom or marjoram. Mix all the ingredients in one bowl, and then rub the bacon with it. Leave it for a few days in a cool place - salt out.
The recipe for salting lard will make it very easy and without outside help to get a tasty and fragrant dish. Do not forget that it is better to freeze ready-made pork fat, so it will be tastier and retain its taste for a long time.
how to quickly and tasty pickle lard at home.
We will need:
one and a half kilograms of fresh fat,
six tablespoons of coarse salt,
three heads of garlic
four to five tablespoons of ground black pepper.
These ingredients make six servings and take four days to prepare.
First you need to peel the garlic. Cut the lard into layers of 5-6 centimeters, make cuts in each of them, into which place the garlic, cut into slices.
Mix the spices, rub each piece of bacon with the mixture. Put the lard in a bowl, sprinkle chopped garlic on top for flavor.
Put under oppression and leave for a day at room temperature, then transfer to coolness, but not to frost.
After three to four days, the fat can be put in the refrigerator or freezer for storage. Now you know how tasty it is to pickle fresh lard on your own.
HOW TO PICK LATE IN BRINE
Homemade salting of lard in brine will not cause great difficulties. First you need to boil and cool the water, then add a few finely chopped garlic cloves and crushed pepper to it.
Moreover, it is better not to spare pepper, the more you put it, the tastier the fat will turn out. Before salting the fat in brine, you need to salt the water at the rate of three to four tablespoons per liter. The brine should smell strongly. Cut the lard into small pieces and put in a jar. If desired, add bay leaf.
Salting lard in brine should take place in the cool, preferably in the freezer, for three to four days. After this time, remove the finished pieces from the jar and dry with a towel or napkins. The finished product is best stored in the freezer, wrapped in foil.
The recipe for cooking lard in brinecan be changed to your taste. For example, the salting time depends on the size of the pieces. By cutting the fat into smaller pieces, you can speed up the salting time. You can vary the proportions of spices and add something from yourself, showing imagination.
Every experienced housewife has a favorite recipe for making lard in brine, but some are especially popular. For example, lard in garlic solution. Salo must be cleaned and placed in cold clean water overnight.
Before salting the lard in garlic brine, you need to cut it into pieces and make deep cuts. Garlic prepared in advance is inserted into them. For spiciness, you can grease each piece with crushed garlic. Then the lard is sprinkled with pepper and coarse salt. The brine is prepared separately, at the rate of two kilograms of salt per five liters of water.
Fat is poured with a cold solution of salt, and then placed under oppression and put in the cold for exactly a week. The finished fat must be removed from the liquid and allowed to dry, after which it must be cleaned of salt. Then the fat can be eaten. It is best to store it in the freezer.
DELICIOUS AND TENDER LAD BAKED IN THE OVEN
Salo baked in the oven will help to significantly diversify the festive (and not only) table. This is a very delicate dish, saturated with the aroma of fragrant spices and melting in your mouth. In order to prepare it, you will need:
- 500-600 grams of fat with a layer;
- a head of garlic;
- salt and pepper;
- any spices of your choice.
First you need to clean and rinse fresh lard, dry it with paper towels. After that, unwind a large piece of foil on the table, taking into account the fact that the fat needs to be wrapped very tightly and well.
Salo grate with pepper and salt, spread on top of the selected seasoning. Wrap the piece in foil, then place in the oven for about one hour at a temperature of about 180-200 degrees.
Carefully taking out the fat, open the foil, leaving it inside, and then put it back in the oven, now for only 15-20 minutes. As a result of this, the bacon that you baked in the oven will brown.
In this case, the temperature must be doubled. While the dish is browning, peel the garlic and divide the head in half. Cut the first half into thin slices, grate the second half.
Take out the lard, remove the foil and rub the piece with garlic. Insert thin slices into pre-made holes, if there are none, just make new ones. Then leave the fat to cool.
There is a very good and unpretentious recipe by which you can cook potatoes with bacon in the oven. You can take any lard, but the tastiest of all is salted in fragrant spices. For cooking, you need 100 grams of fat and about a kilogram of potatoes. The result is four servings, and it will take about 45 minutes to cook.
Peel the potatoes and cut them into thin slices. Lay them on a baking sheet greased with a little oil, and cover with thin slices of bacon on top. Bake the dish in the oven for about half an hour at 200 degrees, until browned.
Potato with bacon in the oven is a very satisfying, tasty and fragrant dish that is not ashamed to offer guests.
HOW TO SALT SALO WITH GARLIC
A simple recipe will help you prepare delicious lard with garlic. Take lard, five or six cloves of garlic, black pepper (both ground and whole), salt and bay leaf - if desired.
Before salting the lard with garlic, it must be cut into pieces. Then cut each of these pieces several times, but without touching the skin. Cut the garlic cloves into thin slices.
Mix salt and pepper and roll each piece of lard in the resulting mixture. Cover the lard with slices of garlic, put in a deep plate, shifting each piece with a bay leaf.
Cover the plate so as to create oppression. Leave for several hours at normal room temperature, then put in the refrigerator for a day. The finished fat must be cleaned of excess salt, put in a bag and hidden in the freezer.
