A product that is familiar to many Slavic peoplenationality, - fat. Since ancient times, it has helped to survive the harsh winter. The peasants kept a lot of livestock and, with the onset of strong regular frosts, set about filling their cellars with meat and lard. It was melted for future use, salted and smoked. There are a lot of recipes for how to preserve fat and how to cook it deliciously. The best recipes are becoming the most popular and are transmitted in home books with recipes from generation to generation. Today we will learn how to make this snack according to very simple recipes.
So, get acquainted - bacon in onion peel!Now it may seem to many that this boiled product should not taste very good. Some may be horrified by the recipes of this method of cooking fat. And they will be completely wrong. The boiled product is very delicate in taste and resembles a smoked version of it. If you have never cooked lard in such a way, it's time to try. 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 appetizer is good when used with her hard liquor.
Classic Edition
Before salting bacon in onion peel, itsneed to prepare. Sliced three hundred grams of plenty of pour salt. Take large 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 pot and pour inIn her 3 handfuls of onion peel. It is necessary to rinse before it. Boil water with husk. Now dip the salt-coated pieces of bacon into the boiling solution. Do not peel the salt. In a boiling dish with lard, put a couple of large bay leaves and a few stuffed 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 to cook lard in onion peel?
After dipping the fat into the boiling brine, waitre-boiling it and watch the clock hand. After 8-10 minutes, turn off the stove. Let the lard cool directly in the fragrant brine. After complete cooling, remove pieces of fat. If some of them are sticky, remove it. The finished snack is perfectly preserved in the freezer.
Salo with meat layer
The following recipe for homemade bacon in onion peel is for cooking a product with a thick layer of meat. Since the fat will boil, you can choose pieces with wide layers of meat.
Prepare the necessary products:
- lard with large meat layers (you can take pork belly - it will turn out even more tasty);
- two glasses of onion peel;
- one and a half glasses of salt, take a large, pickling;
- peas black fragrant pepper - ten pieces;
- bay leaf - three pieces;
- if you like garlic in all its manifestations and want to cook bacon in onion peel with garlic, take 15-20 cloves;
- dessert spoon ground black pepper and red.
Technological process:
- Prepare the onion peel. It must be thoroughly rinsed in running water and, laid out in a saucepan, pour water.
- In a bowl, bring the husk with water to a boil and boil for about fifteen minutes.
- When the water is well enough to stain onionpeel, you need to enter it peas pepper, salt and garlic. Garlic is not added to the brine. Five cloves will be enough at this stage of cooking fat in onion peel.
- Now cut the bacon into pieces.One side of the piece to 14 centimeters (approximately). Put them in boiling marinade. For the best quality cooking fat you need to completely "drown" in the water. If you do not calculate the amount of water, pour a couple more glasses of boiling water. Remember that by diluting the brine with large amounts of water, you reduce the salt concentration. Because it is better to add. Half a glass of salt is added to 1 liter of water.
- After adjusting the amount of water and salt, boil the fat with a slow boil for an hour and a half.
- Now turn off the stove and cover the dishes with a lid. In this form, the product must be to cool.
- It's time to remember the remaining garlic inour recipe. It needs to be crushed with a press and mixed with all the normal ground pepper (red and black). Coat the mixture with chilled lard. To make the snack more aromatic, make small “pockets” in the fat and put some of this mixture into them.
- Place the fat under pressure in a cool place for about twelve hours.
- Snack perfectly stored in the freezer. Pre-pack it in plastic bags.
In the multivariate
The cooking process in a slow cooker can sometimescause a little confusion. The hostesses are worried because they do not know how much to cook the fat in the onion peel, using their kitchen assistant. Now we will understand all the intricacies of making a delicate snack with this machine.
We will collect the necessary products
We need:
- fresh lard with meat layer - one and a half kilograms;
- a glass of salt;
- bay leaves - 5 pieces;
- ground pepper - 1 tsp (black);
- garlic head;
- litere of water;
- onions peel - one and a half glasses;
Cooking fat:
- Before salting the bacon in the onion peel, wash it.
- Husk washed and divided into two parts. One part close the bottom of the bowl and lay on it the fat.
- The bay leaf and the second part of onion peel are placed on the bacon.
- Pour ready hot marinade. For the marinade: in a liter of boiling water dissolve the entire rate of salt.
- Cooking lard on the "Quenching" mode for 1 hour. At the end of the mode there is no need to open the lid of the device. Let the fat stand in a slow cooker for at least ten hours.
- After cooling, rub the pieces of the product generouslygarlic-pepper mixture. Delicious bacon in onion peel - done! Now put it in a plastic bag and send it to the freezer compartment of your refrigerator.
Useful recommendations
- Ready snack should be tried only after it is completely frozen in the freezer. If you take a sample from a warm product, it may seem that the dish is very salty.
- Fat, cooked with onion husks, looks like smoked product. If you want to make it “smoky,” pour a tablespoon of liquid smoke onto a liter of brine.
- Для получения более красивого цвета готового It is better to take onion peel from two types of onions: red and gold. 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 multicooker, be sure torinse the bowl after the onion peel using dish liquid. Dye pigments of onions are capable of dyeing 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 tasty snack according to these recipes.
