Any method of making lard starts with purchasing the main ingredient. The final taste of the dish depends on what kind of lard you buy. Believe me, this is so. Even if you know how to cook lard in 150 ways, the main thing will still be what kind of fresh lard you bought.

First of all, you need to buy lard from the market. I have never met delicious store lard (maybe, of course, I go to the wrong shops!).

So, you are in the market. Fresh lard is usually presented in a huge assortment. But not all pieces are suitable for pickling. First of all, we need to find really fresh lard. You can easily determine freshness by such an uneven structure, the bacon is still literally alive, it easily moves from the slightest touch. The consistency looks like a frozen thick jelly. In addition, you need to pay attention to whether there is a thin, light, transparent strip between the bacon and the skin. If it is in place, it means that the bacon is baked well, and you will get a delicious result! If not, then you should not take such lard for salting.

And yes, be sure to try if the skin is tough on lard. To do this, it is enough to pry the skin with your fingernail and pull slightly, as if tearing it off. Is this procedure easy to follow? Know, and the skin will be soft! Just do not trust this action to the seller. They usually show the buyer so quickly that the skin is thin and soft that it is better to check it personally, each, after all, has his own idea of \u200b\u200bsoftness.

And finally, I always smell bacon. My acquaintances, the butchers, are no longer surprised, but look at me with respect. The fact is that the pig should be well milled (one of the first processes for processing a carcass), and not just like that, but ideally - brined with straw. Then you will feel a subtle, incomparable aroma.

So, we chose a decent piece of bacon and brought it home. And here the first danger lies in wait - in no case should you start to salt fresh lard right away. At least 1-2 days should pass. During this time, the bacon is cured and subsequently it will be convenient to work with it. I usually put bacon on the refrigerator shelf.

It's time to cook lard. To do this, you need to cut it into convenient pieces, the bars should be small in order to be soaked in spices faster. And do not be confused by the fact that cutting fat into beautiful even pieces, you will have scraps. I would advise you to sort them right away: some parts can be salted, some can be used raw for frying (who would refuse scrambled eggs in lard or potatoes fried with lard ?!)

Now you need that special ingredient in the recipe that will give the bacon a special charm: an unrealistically beautiful color. I'm talking about onion skins.

When I decided to cook lard, it turned out that there were no onion skins at home. Well, that's okay. You went to the market for bacon, didn't you? Go through the vegetable rows and ask the sellers to collect the husks from the box with onions. Not only will it be completely free, the sellers will also thank you for cleaning the onion for them)))

Before cooking, the husks must be rinsed under running water.

To continue cooking, you need to put a pot of water on the fire. Please note: Onion peels are an excellent colorant. She gives a wonderful color to Easter dyes and, for example, lard. But here the pan will also be colored. Therefore, avoid using enamel pots, especially white ones.

As soon as the water in the pot boils, it should be generously salted. I didn’t write “generously” for nothing, because lard is just that unique product where there is no excess salt. Now is the time to toss the onion skins. Leave the pan to simmer for about 10-15 minutes to permanently stain the brine (as a strong salt solution is often called).

If you think the color is not intense enough, then throw in the fresh beetroot pieces - there will be a guaranteed beautiful shade.

It's time to dip the bacon into the solution. If onion peel gives you an aesthetic inconvenience, then remove it before laying fat. From my own experience, I will say that this is an extra step in the recipe, it is quite possible to leave the husk in the pan.

We boil lard quite a bit - literally 5-7 minutes. You can object to me that this is very little, it is impossible to cook bacon in such a short period of time. Impossible, of course. But we do not need boiled bacon, this is not our goal. Therefore, we will focus on a short heat treatment. And then just turn off the heat under the pan and leave it to cool down with lard.

During such a gradual cooling, the fat will still be cooked, because it will be in hot, and then warm, brine all the time.

While the lard is cooling down, we need to prepare the mixture in which we roll the fat. This mixture is an absolute fantasy. Consider your tastes and the tastes of your family members! This time I did a very simple deboning: I combined finely chopped garlic with a freshly ground mixture of peppers and spicy herbs.

The cooled lard can be rolled in a whole piece in this mixture. Or you can stuff lard with aromatic additives. Or - as I did - cut a large block of bacon into several parts (we make an incision to the very skin, but so that the block of bacon does not break up into pieces, but remains the same size). It seems to me that deboning will be the most successful with the latter method.

So, the bacon is already fragrant, but it does not hold its shape very well. Therefore, we will wrap the pieces in cling film and send them to the freezer - let them rest for about 1 day.

Time has passed, it's time to take a sample.

The most delicate lard, literally melts in your mouth. The color of the bacon turns out to be very appetizing. And what a scent! Help yourself! Even just put a few slices of such bacon on a slice of black bread - and the taste is guaranteed!

Lard in onion skins is a spicy and aromatic dish that your household will surely love after the first tasting. This product diversifies your diet, it can be used both with bread and with vegetables, herbs, salads, cereals, combining with sour, creamy or spicy sauce, frying and adding to scrambled eggs.

In appearance, it resembles smoked bacon, but this is actually homemade boiled pork, which is several times more useful than purchased.

Lard in onion husks is an unusual option: boiled and, at the same time, salty, while creamy and delicate in taste. Let's list a few secrets of cooking a delicious dish.

1. Lard will turn out to be delicious if you cook it exclusively from fresh pork or from frozen lard, if it got into the freezer fresh. Choose white pieces without yellowing.
2. Cooks recommend purchasing undercorns for this dish - lard with thin layers of meat.
3. Discard the top layer of onion husks, remove spoiled areas.
4. With salt, the principle is simple: it is better to overdo it than take less. Its excess fat will not "take", and with a small amount, the product will be slightly salted.
5. Do not cut the skin off the bacon, otherwise the piece will become too boiled during cooking.
6. Please note that the pan may become stained after cooking the bacon. Do not use enamelled containers.

The most delicious recipes

In this article, we have collected the most exquisite recipes for this, at first glance, an ordinary dish. Choose the option of how to cook lard in onion skins, to your taste, or try a new one every week and surprise your homemade interesting tastes.

Boiled bacon in onion skins

You will need:

• onion husks;
• lavrushka;
• fat;
• salt;
• black pepper;
• garlic;
• hops-suneli.

One and a half kilograms of bacon (it is better to choose from the chest part, in which there are streaks of meat), cut into 2-3 parts, place the onion husks in a boiling brine (for 1 liter of water, take half a faceted glass of salt, 3 bay leaves, 15 peppercorns and 1- 2 handfuls of onion husks).

How to cook lard in onion skins? Boil the bacon for about 7-9 minutes, the water should completely cover it during cooking. Leave to stand in the brine in a cool place, after the expiration of the day, remove the bacon from it, blot it lightly with napkins or towels.

Then rub a piece of bacon with a gruel of grated garlic. Do you like spicy foods? Use Georgian dry adjika. Then wrap it in parchment and keep it in the refrigerator for 2 days, and then put it in the freezer for better storage and cutting.

When choosing this recipe, you should take into account that the lard will turn out to be tougher, more elastic, you need to wait for its readiness longer than when cooking.

You need to take about 1.5 liters of water for 800 grams of lard with a layer of meat, 15 grams of onion husks, a glass of salt, 5 cloves of garlic, 5 bay leaves, 5 allspice peas, a pinch, a mixture of black and ground pepper.

Pour 1.5 liters of water into a saucepan, add a glass of salt, let the solution boil. Rinse the husk from 7 onions, put in salted boiling water and boil for 5 minutes.

Put the soaked lard, cut into pieces, in a three-liter jar, fill it with a cooled solution, add lavrushka and garlic there. Grind the pepper mixture, crush the allspice peas with a knife, mix well and send to the jar too.

Put the container with bacon in the refrigerator for 5 days, and then remove it from the brine and put it in the freezer. When it is frozen well, you can serve it to the table.

Hot salted lard

You will need:

• litere of water;
• 1 kilogram of lard with layers of meat;
• 2 bay leaves;
• black pepper;
• 2 handfuls of onion skins
• 8 cloves of garlic;
• 2 tablespoons of sugar;
• a glass of salt.

Pour water into a tall narrow saucepan, add sugar and salt, bay leaf and onion husks, put to boil. Wash the bacon, dry it and put it in boiling water, boil for 20 minutes, remove from heat, and soak in brine for 8 hours. Pat dry after removing from the pan.

Chop the garlic finely and mix with the black pepper. Dip the bacon in the salting mixture, wrap it in foil and put it in the freezer overnight. Enjoy your meal!

You will need 2 heads of garlic for 1 kg of lard, 3 tablespoons of ground black pepper.

Take the following ingredients for the brine: 2 handfuls of onion husks, 5 prunes, 2 bay leaves, a glass of salt, 2 tablespoons of sugar.

How to cook lard in onion skins? Pour the components of the brine into a saucepan, pour a liter of boiling water. Cut the fresh, washed fat into 2 pieces. Place it in the brine, boil for 25 minutes. after boiling, making medium heat. Cool overnight in the marinade. Stir the garlic with black pepper. Remove the bacon from the marinade, dry it, rub with a mixture of garlic, put in the refrigerator for 3 days.

After that, you can use it or start the smoking process. The photo presented in the article shows a step-by-step cooking process.

Pickled bacon in onion skins

This appetizer has a great aroma, rich taste and color. You can cook lard in onion skins both in a saucepan and in.

You will need:

• 1.5 kilograms of lard;
• husk from 10 onions;
• almost full glass of salt;
• 8 cloves of garlic;
• 15 grams of black peppercorns and ground;
• 3 bay leaves.

Rinse the onion husks and pour 1.5 liters of boiling water over it. Season with salt and pepper, add lavrushka and cook for half an hour. Then you need to put the bacon in the broth, boil for another half hour. Cool the pan with lard in the marinade and refrigerate for 24 hours.

After the day has passed, chop the garlic, ground pepper, add salt. Take out the bacon, rub it with a fragrant mixture and put, wrapped in plastic, in the refrigerator for 48 hours.

After pickling, you can rub the bacon with paprika or turmeric.

Increasing the volume of water (this does not apply to the volume of fat), add more spices. The marinade should cover the product.

Do not throw ice cubes into the prepared brine to cool. Otherwise, the marinade will not be so rich, the bacon will not be salted and will not be aromatic and spicy.

How to make lard in onion skins in a new way?

For cooking, you need a kilogram of bacon with a layer.

You will need a brine. Take a liter of water, 5 heaped tablespoons of salt, 2 tablespoons of sugar, 5 cloves of garlic, 2 allspice peas, 20-25 black peppercorns, 3 bay leaves, 3 handfuls of onion husks.

To rub the bacon, you need to take another 7 cloves of garlic, 25 grams of spices of your choice

Wash the bacon in running water, cut a piece into 2 parts, blot with napkins. Add a mixture of two types of pepper, lavrushka, sugar to boiling water, salt, bring to a boil. Peel the garlic, cut into thin slices, send to the brine.

Rinse the husk of the onion in cold water, let the excess water drain, put it in boiling water.

After boiling, add lard so that the brine completely covers it, bring to a boil, boil for another 20 minutes. Cover the pan with a plate first, and then a lid, remove from heat, send to a cool place for 12 hours.

After this time has elapsed, remove the bacon, remove the husk, put it in a colander for 20 minutes to drain the brine. When the lard dries out, rub it with spices on all sides (for example, with the “Armenian mixture” - garlic, onion, paprika, savory, turmeric, black pepper, oregano, coriander, dill seeds, cinnamon, marjoram).

Each piece should be wrapped with cling film, foil or parchment and removed for 24 hours. The bacon cooked in onion husks is perfectly cut, spices perfectly emphasize the taste.

This product fascinates with its smell, sharpness of taste and hints of spices!

1. Although garlic is indicated everywhere in the recipes, pay attention to rocumball (its other names are Egyptian onions, Spanish garlic, combed onions) with a delicate aroma and taste, the virtues of onions and garlic.
2. The brighter the onion husk, the more beautiful the shade of the bacon.
3. To enhance the color effect of the husk, also place the beetroot pieces in the saucepan. It should be simmered over low heat for about a quarter of an hour.
4. If you eat lard in a week, store it in the refrigerator, and if you don't plan on eating it so quickly, leave it in the freezer.
5. You should not digest lard (7-10 minutes is enough, if there are layers of meat, then 7 minutes longer), otherwise it will lose its taste, become loose. Let it cool in water to get it to the right condition.
6. The husk should be pulled out and squeezed out before putting the bacon, otherwise salt crystals will settle on it, and the bacon will be covered with husk.
7. The lard should be stored in the freezer, wrap each piece in foil to make it easier to save and cut. The shelf life of lard in onion husks is 3.5 months.
8. If you do not like the aroma of frozen garlic, you can grease a piece with it before slicing, and remove it for storage without rubbing it with garlic.

Conclusion

Boiled bacon in onion husks comes out very soft, delicate, it has a rich taste, in contrast to the smoked counterpart.

Cook it according to one of our recipes and make your loved ones happy!

Mother of two children. I have been running a household for over 7 years - this is my main job. I love to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

Pork is a high-calorie product, but for fat lovers this fact is not significant. This product goes especially well in winter, when the body needs more energy. Many housewives cook lard in onion skins, rightly considering this salting method quick and simple. As a result, the dish turns out to be tender, soft, outwardly reminiscent of smoked bacon, and if you add a little "liquid smoke" to the brine, then it will have a smoked flavor.

Secrets of delicious lard in onion peels

The taste and aroma of lard depends not only on the method of preparation. Observance of several important rules will help you get a tasty and aromatic dish that you can proudly put on the table.

• Lard will be tasty only if you make it from fresh pork. It should be white without yellowing. Frozen is also good if it's fresh in the freezer. Lard with layers of meat is more appreciated, but it is better to be guided when choosing a product for the taste of your household.
• Onion peels are not suitable either. It is better to discard the topmost layer, you will have to get rid of the rotten and generally spoiled husk. It is customary to measure it in handfuls or glasses. The latter method is more accurate, since the size of the palms is different for everyone.
• You need to take a lot of salt: it is better to overdo it than not enough. Lard will never "take in" excess salt. With a lack of salt, it can be salted badly.
• When processing lard, the skin cannot be cut off, otherwise the piece will "scatter" during cooking.
• The husk must be removed and squeezed out before adding salt and lard. Otherwise, some of the salt will settle on it, and the husk itself will stick to a piece of bacon.
• Cooking time depends on the size of the lard and the presence of layers. Cook with them for 10 minutes longer than indicated in the recipe.
• It is better to store bacon in the freezer, wrapping each piece in food foil. So it is better stored and easier to cut. The shelf life of lard cooked in onion skins is 3.5 months.
• If you do not like the color and smell of frozen garlic, then you can grease a piece with it before chopping it, and store it without garlic.

Usually lard in onion skins is salted hot, but there is a recipe for cold salting. When choosing the last fat, it turns out to be more rigid and elastic, and it will take a little longer to wait for its readiness.

Lard stuffed with garlic

• fat - 0.8-1.2 kg;
• water - 2 l;
• salt - 0.5 kg;
• onion peel - 2 cups;
• garlic - 1 head;
• red pepper (ground) - 10 g.

Cooking method:

• Wash the husk well, put in a saucepan, cover with water and put on fire. After boiling, boil for 10 minutes, remove the husk with a slotted spoon.
• Wash the fat, peel the skin, if there are bristles, burn them on fire (this is the only way to get rid of it). Cut the bacon into pieces weighing 0.3-0.4 kg each.
• Dissolve the salt in the onion broth.
• Add lard, cook for 40 minutes after boiling.
• Turn off the heat, lightly press down on the lard with a lid or plate that is smaller than the saucepan so that it stays in the brine. Leave to cool completely.
• Take out the fat, dry it.
• Peel the garlic, cut large cloves into 2-3 pieces.
• When making cuts in the bacon with a knife, stuff it with garlic.
• Roll each piece in pepper, wrap in foil and send to the freezer.

If people at home do not like spicy, pepper can be replaced with paprika or not used at all.

Fragrant bacon in onion skins

• fat - 0.5 kg;
• water - 1 l;
• onion husks - 1 glass;
• paprika - 10 g;
• provencal herbs - 10 g;
• salt - 0.2 kg;
• garlic - 1 clove.

Cooking method:

• Prepare the onion broth.
• Prepare a piece of bacon.
• Take out the husk, put salt and lard in the broth.
• Cook for 45 minutes (the countdown should be done after boiling).
• Let cool under a press to room temperature.
• Dry with a cloth.
• Pass the garlic through a press, mix with paprika and aromatic herbs. Rub the lard with this mixture.
• Wrap with cling film and refrigerate for 24 hours.

If the bacon prepared according to this recipe is supposed to be stored for a long time, you can rub it with a fragrant mixture half an hour before serving. In this case, it is preferable to store it in the freezer. Instead of this mixture, you can rub lard with adjika.

Salted lard in onion skins

• fat - 1 kg;
• water - 1 l;
• onion peel - 1 glass;
• bay leaf - 1 pc .;
• garlic - 4 cloves;
• peppercorns - 4 pcs.;
• salt - 0.2 kg.

Cooking method:

• Prepare the onion husk decoction.
• Remove the husk, add salt, boil for 4-5 minutes.
• Cut the bacon into small pieces.
• Put bay leaf, pepper, garlic on the bottom of the jar, crushing the cloves with a knife.
• Place the pieces of bacon in the jar.
• Wait until the brine has cooled to room temperature, and fill it with lard, close the lid. Transfer to the refrigerator after 24 hours.

You can eat lard as early as 5 days after salting, it is advisable to rub it with spices before serving. You can store it for 3 months - either directly in a jar of brine, or in the freezer - by wrapping each piece in foil.

Lard in onion skins in a slow cooker

• fat - 1.5 kg;
• salt - 0.2 kg;
• water - 1.5 l;
• onion husks - 1 glass;
• bay leaf - 3 pcs.

Cooking method:

• Prepare the bacon by washing, peeling the skin, cutting into pieces the size of the multicooker bowl.
• Place half of the onion skins in the bottom of the bowl.
• Put lard on top.
• Cover it with the remaining husk.
• Place laurel leaves.
• Mix water with salt and pour the lard with the resulting brine.
• After closing the multicooker with a lid, select the stewing mode and set for 60 minutes.
• After this time, turn off the multicooker, but do not open the lid for another 8 hours.
• Remove the bacon, wipe it off, wrap in foil and place in the freezer. Rub with adjika or garlic-pepper mixture before serving.

According to this recipe, you can salt a fairly large amount of bacon without hassle.

The principle of cooking lard in onion skins does not differ much depending on the recipe. The main difference is how to rub the finished product. Here you can show your imagination - cook assorted lard, rubbing each piece with a different composition.

Today I want to offer a wonderful recipe for salting lard in onion peels. Your loved ones and guests will be delighted. Externally, lard, boiled with spices in onion skins, looks like "smoked". For rubbing lard, you can use any spices to your taste, for example, a chopped mixture of peppers is ideal.

Ingredients

To prepare lard, boiled with spices in onion skins, you will need:

lard with a layer - 1 kg.
For brine:
water - 1 liter;
salt - 5 tbsp. l. (with a slide);
sugar - 2 tbsp. l .;
garlic - 5 cloves;
allspice - 2 pcs.;
black pepper - 20-25 pcs.;
bay leaf - 2-3 pcs.;
onion peels (I used shallots peels) - 2-3 handfuls.
For rubbing lard:
garlic - 5-7 cloves;
spicy-aromatic mixture "Armenian" (or other spices to taste) - 25 g.

Cooking steps

Rinse the bacon with running water, pat dry with a paper towel. I cut a small piece of bacon into two equal parts beforehand.

Rinse the onion peel in cold water, let the excess water drain.

Place the onion skins in the boiling brine.

Then add pieces of bacon to the brine with onion peels and spices (the bacon should be completely covered with brine), bring to a boil, then cook over medium heat for 20 minutes from the moment of boiling. Cover the lard with a plate and then a saucepan lid and remove from the stove. Let it brew in a cool place for 12 hours.

During this time, the bacon will dry out well, now it can be rubbed with spices. Today I have a spicy-aromatic mixture "Armenian", which includes garlic, dried onions, red ground pepper (paprika), savory, turmeric, black pepper, oregano, coriander, dill seeds, cinnamon, marjoram.

Lard, cooked with spices in onion skins, rub on all sides (except for the skin) with finely chopped garlic and spices.

Wrap each piece in plastic wrap (you can wrap it in parchment or foil) and put it in the freezer for a day. After the time has elapsed, the bacon cooked in onion skins is ready for use, it is perfectly cut, the mixture of spices and spices perfectly emphasizes its taste. I recommend!

Enjoy your meal!

Although lard is considered a high-calorie product, it is loved and respected by many. Nutritionists have always had an ambiguous attitude towards this snack, then it is added to the "black list", then it is recommended in moderation, indicating its usefulness by the presence of unsaturated fatty acids. Well, their job is to advise. And we will not pay attention to such different contradictory comments and will prepare a product loved by all peoples. Each nationality has its own traditional recipe for salting it. How many countries, so many ways. And each housewife has her own, the most delicious option. It can be lard in brine, and boiled in onion peels, and brine, and rolls, and spread, and so on and so forth. The recipe for cooking with a photo step by step, which I share, is quite simple, neither in time nor in budget is not expensive. Great for a snack, outdoors, and it's not a shame to serve on a festive table (men will appreciate it!). I know that many housewives have such a recipe, and it justly takes pride of place, because from the category - fast and simple. The appetizer turns out to be soft, juicy, smoked in appearance. And if you use "liquid smoke", then you cannot distinguish it from smoked by taste.

I will not impose an additive in the form of "liquid smoke" on you. I think many will be against her. It is not required, you can successfully pickle without it, just the taste of smoked meat will not work. For those who have doubts, I want to explain a little what this liquid is. It is a purified aqueous solution of hardwood smoke condensation. That is, in principle, the product is quite natural. Of course, it is not something that can be safely used in everyday life to the right and to the left, but sometimes it is possible, if there is a desire. Again, almost all smoked meats and other meat products that we buy in stores are made using it in production. Well, let's move on to the recipe?

What do we need to make lard

• lard - 1kg;
• water - 3 liters;
• bay leaf - 3 pcs;
• peppercorns - 6-8pcs;
• allspice - 3-4 pcs;
• ground black pepper - 1 tsp;
• ground paprika - 1 tablespoon;
• salt - 550g;
• garlic - 3 cloves;
• onion skins (from about 6-8 onions);
• liquid smoke - 1 tbsp. (optional).

How to cook boiled bacon in onion skins

• Do not use a frozen piece for preparing a snack. The taste will be completely different. Only cook with fresh pork.
• Choose by color, the fat should be pinkish-white, without yellowness.
• Onion skins add a golden color to the finished dish. So don't skimp on it. I always measure with glasses, a full glass of husk for 1 liter of water.
• The fat should be well salted, do not be afraid to transfer the salt, it will not absorb the excess. But if you do not salt enough, then you will feel it immediately both in taste and in appearance.
• I know that some people don't like the skin and cut it off. It seems to me that this should not be done, it "holds" the piece and it will not "fall apart" during cooking, but you can cut it off from the ready-made, salted one.
• The shelf life of lard in the freezer is about 3 months, but our favorite product does not stale for so long.
• For those who are very fond of garlic, you can recommend greasing pieces of bacon with adjika or spices. You can also coat it with mustard with seeds. The pungency and piquancy are provided.
• If not all have been eaten and the slices remain, you can add them to scrambled eggs instead of bacon, for frying in borscht. Twist in a meat grinder or punch with a blender - the spread on the bread is ready. You never know where you can apply such a delicious and versatile snack.

Check it out in practice, and you will certainly use this recipe more than once.