All the fat fans will unanimously say to you that you can not think of anything better than a properly smoked piece . Unfortunately, smoking is far from the most healthy way of cooking bacon, but because of a long time a small trick is spreading: a piece of lard is cooked along with onion husk. As a result, lard gets an appetizing shade, aroma and taste, and also wins in terms of usefulness for the body. For those who want to use the technology of cooking fat in onion husks at home as a full-fledged alternative to smoking, we recommend adding some liquid smoke to the solution.
Salty salted in onion peel - recipe
For this recipe, you can take as a regular piece of not too meaty fat, and slices like brisket, with a layer of meat. In the latter case, a five-minute digestion may not be enough to fully prepare the meat, and therefore increase the cooking time, depending on the amount of meat and the thickness of the interlayer.
Ingredients:
- lard - 1,2 kg;
- garlic - 5 teeth;
- salt - half a century;
- Onion peel - 1 handful;
- leaves of laurel - 3 pcs.
Preparation
Begin cooking with onion broth, for which you need to place the onion peel in a pan with a liter of water, add salt and laurel and put on fire. As soon as the solution comes to a boil, put a piece of fat in it and cook for about 10 minutes. Finished the piece leave to cool at room temperature, and then place the dishes in the refrigerator. When the onion broth completely cools down, move the container with lard in the refrigerator and leave it overnight. Ready cooked lard with spices in onion husk, remove from the dishes and dry, then grind the piece with chipped garlic teeth, wrap with foil and let it lie in the freezer for several hours.
How to salt lard in onion husk - recipe
If you are not against light onion aroma, then together with the husk in a pan you can send a whole onion. Together with her, add and liquid smoke, which will help make the fragrance more expressive.
Ingredients:
- lard - 1,1 kg;
- salt - 3 tbsp. spoons;
- water - 1,8 l;
- handful of onion peel;
- liquid smoke - 25 ml;
- laurel leaf - 2 pieces;
- garlic - 3-4 teeth;
- ground paprika - 1 teaspoon;
- whole bulb (small) - 1 pc.
Preparation
Put a pan of salt, onion husks and laurel on the fire. When the broth comes to a boil, place the brisket in it and leave to boil for about an hour. After a while, drip some liquid smoke, add ground paprika and a whole small bulb. How much to cook lard in onion husks decide for your taste: if you like not too soft fat, then give a piece to boil on fire for another half an hour, and if you prefer lard is softer, then leave it on the stove for one hour. After a while it's too early to take a sample, because now the piece must be completely cooled in brine. After that, the fat is dried, wrapped with a film, or foil, and placed in the freezer for about an hour. Now you can take a sample, without fail, laying a thin slice of bacon on a piece of black bread and accompanying it with a portion of mustard.
If desired, lard can be cooked in a multivark in onion husks, for this, put the "Varka" mode for one and a half to two hours, depending on the desired result.
Salting the fat in onion husk hot way
Ingredients:
- lard - 2,7 kg;
- onion husks - 1 item;
- salt - 5 tbsp. spoons.
Preparation
Pour the lard with water to cover, pour this water into another saucepan and cook with onion peel about 5 minutes after boiling. Decoction strain, add salt and put the lard. Let the fat cook for 40-45 minutes, cool directly in the broth, and then dry and leave in the freezer for at least an hour.