Hello! Outside the window is winter, frost, and the houses are cozy and warm. I don't even want to stick my nose out into the street. But you have to! I just wanted salted bacon, but not simple, but in onion skins. I think I saw him in a dream. It is stupid, but thoughts do not give rest. So I decided to get dressed and go to the market.
In previous articles, we have already dealt with salting and c. Only there they used mainly garlic. This time you need to stock up on onion waste. Then our final result will acquire a beautiful color as well as taste. Will have a great snack when guests come. And they have already called and warned about their visit.
Well, nothing, now let's cook such a yummy. The most important thing is to choose fresh bacon. Then it will be pleasant not only to work with him, but to eat. And we all know that it is very useful. It contains enough nutrients for the organisms of both an adult and a child to work without interruption! Take on board any method you like and cook with us.
Anyone who at least once tried to salt lard in this way knows perfectly well that it is very simple. You can eat this right away, but it's better to keep it in the freezer or refrigerator for a bit. Chilled flies away instantly. Try it, just do it with a large margin. I assure you, having done this way at least once, immediately want more.
You can serve it with borscht or just have a small snack with bread.
Ingredients:
- Lard - 1 kg.;
- Water - 1 l.;
- Salt –6 tbsp. l .;
- Sugar - 2 tbsp. l .;
- Bay leaf - 4 pcs.;
- Onion peel - 3 handfuls;
- Black peppercorns - 8 pcs.;
- Garlic - 1 head;
- Ground black pepper - 3 tsp.
Preparation:
1. Pour water into a saucepan. Add salt, sugar, onion husks, bay leaves and peppercorns. We put on fire and bring to a boil.
2. Wash bacon and cut it into pieces. We send to the brine. It must be completely hidden. Cook for 30 minutes. Then turn off the fire and leave it to cool and salt for 8 hours.
To prevent the pieces from floating, cover with a plate on top. You can also deliver the cargo.
3. Peel and cut the garlic into pieces. It can also be passed through a press or rubbed on a grater. Add ground pepper and mix.
4. We take the bacon out of the brine and dry it with paper towels. Roll each piece in the mixture. Wrap each individually in parchment paper and put it in the freezer. After 4 hours, you can already try.
Mmm, how yummy! We will definitely try.
Boiled lard in onion skins - the most delicious recipe:
Ingredients:
- Lard - 0.5 kg.;
- Salt - 2 tbsp l .;
- Onion peel - from 4 - 5 onions;
- A mixture of peppers to taste;
- Garlic - 1 head;
- Bay leaf - 4 pcs.;
- Water - 1 liter.
Ingredients:
1. Pour water into a saucepan and put on fire. Add salt, bay leaves and onion peels. We are waiting for the mixture to boil.
2. During this time, prepare the bacon. I have it with good layers of meat. My good. Be sure to scrape the skin from dirt. Cut into smaller pieces. They should be such that you can take it out and eat it in one or two times.
3. Everything is bubbling in the pan. We send our meat pieces there. Cook for 40 - 50 minutes. Then we take it out and cool it.
4. Clean and pass the garlic through a press. Add a mixture of peppers. Roll and coat the cooled pieces. We put it in the refrigerator or freezer.
We take out such a piece and cut it in portions. It turned out very tasty.
Video on how to cook lard in onion skins:
I suggest you watch a video in which the author tells and shows how to cook bacon. All the same products and spices are used here that we used in the recipes above. Only here you can clearly find out everything. This can be eaten even when and with anything (soup, bread, onions, etc.). Try it without fail.
Now you are convinced that the whole process is pretty simple. Maybe you have already used it, then share your results with us in the comments below. Or if you add something else, then tell us about it.
How to cook bacon in onion skins if it is already salted?
I use this method when I bought lard with a hard skin. Then it does not chew and does not feel like eating. In this case, I boil it and then eat it. It turns out unusual, but at the same time delicious.
Ingredients:
for salting:
- Lard - 1 kg.;
- Salt - 8 tbsp l .;
- Water - 1 l.;
- Garlic - 6 tooth
for the broth:
- Onion peels - 3 - 4 handfuls;
- Water - 1 l.;
- Salt - 1 tbsp l.
Preparation:
1. Salt the bacon first. To do this, boil water with salt and cool. Add the garlic. Cut the bacon into small pieces and wash them. We put it in a jar and fill it with brine. We leave for three days.
2. After these days, pour water into a saucepan and add salt and husk. Bring to a boil.
Salt must be present in the broth. This way the lard will not lose its flavor.
3. Dip the pieces into the broth and cook for 15 - 20 minutes. Then we take out, cool and put in the freezer.
We try chilled. Then you will want to cook it more.
Lard in onion skins with liquid smoke:
There is another way to make lard delicious. According to it, you will receive not only a beautiful color snack, but also with a smell and taste of smoking. Garlic will enhance these qualities. This can be eaten by yourself and served on the festive table, as a good snack for alcoholic beverages.
Ingredients:
- Lard - 500 gr.;
- Bay leaf - 3 pcs.;
- Onion peels - 4 handfuls;
- Liquid smoke - 3 tbsp. l .;
- Water - 1 l.;
- Salt - 6 tbsp l .;
- A mixture of peppers to taste;
- Garlic - 4 teeth
Preparation:
1. Pour water into a saucepan. Add husks, liquid smoke, salt, bay leaf. We boil for two to three minutes.
Use an old saucepan for this. Since the husk will color it during cooking.
2. Wash lard and cut into pieces. We send them to our broth and cook for 20 minutes. Then turn off and cool directly in the brine.
3. Pass the garlic through a press into a plastic bag. Add a mixture of peppers. We shift bacon there. Tie the bag and shake it a little. Put it in the refrigerator or freezer for storage.
Recipe for lard in onion peel with prunes
In this method, we will be using dried fruits. Namely prunes. It will give our bacon not only color, but also a very pleasant taste. Be sure to try to make at least one piece on it. When you try, you will want more.
Ingredients:
- Lard - 1 kg.;
- Water - 1 l.;
- Onion peel - 2 handfuls;
- Prunes - 6 pcs.;
- Bay leaf - 2 pcs.;
- Salt - 8 tbsp l .;
- Sugar - 2 tbsp. l .;
- Garlic - 1 head;
- Ground black pepper - to taste.
Preparation:
1. Pour water into a saucepan and put on fire. Add the husks, prunes, bay leaves, salt and sugar. Boil for about 1 minute.
2. During this time, my lard. We cut it into pieces. We send it to a boiling brine and cook for 20 minutes. Then cool it right in this mixture.
3. Pass the garlic through a press or chop it with knives. Add pepper to taste. We coat the pieces with this, which were previously taken out and dried with napkins. We wrap each one in plastic wrap or a bag and put it in the freezer for storage.
In such simple ways, incredibly tasty bacon is obtained. Try it by all means and add it to your cookbook. Eat yourself and treat them to your family and friends And I say goodbye to you, see you!
Although lard is considered a high-calorie product, many people love and respect it. Nutritionists have always had an ambiguous attitude towards this snack, then it is added to the "black list", then it is recommended in moderation, denoting its usefulness by the presence of unsaturated fatty acids. Well, their job is to advise. And we will not pay attention to such different conflicting 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 every housewife has her own, the most delicious option. It can be lard in brine, and boiled in onion skins, and in 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, not expensive either in time or on a budget. 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 it is quick 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 doubt, 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 you can safely use in everyday life to the right and to the left, but sometimes you can, if you wish. Again, almost all smoked meats and other meat products that we buy in stores are manufactured using it. 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 (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 give a golden color to the finished dish. So don't skimp on it. I always measure with glasses, a full glass of husk per 1 liter of water.
- The fat should be well salted, do not be afraid to shift 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 ready-made, salty.
- 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 lard 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. But 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.
I tried to cook boiled bacon in onion peel with garlic for the first time, and then only thanks to the fact that a letter from a reader came to my mail with the question: "Do you have such a recipe on your blog?" As it turned out, he somehow escaped my attention during all those years that I have been blogging, so I decided to urgently fill this gap in my culinary biography.
To prepare today's dish, we need the following products: lard, water, salt, onion husks, pepper, bay leaf and garlic. I can say with confidence that lard, which is cooked in onion skins, is a culinary masterpiece of the most affordable ingredients! The main moment in its preparation comes even at the stage when you walk around the market in search of this yummy. I do not recommend buying bacon in the store, but the market where you will be happy to taste the bacon before buying it will be the best place where you can find a fresh, high-quality and aromatic product. My dad taught me this simple wisdom, and I always try, he adheres to it.
Now it is worth mentioning the onion peel. It is used in the recipe to give the finished lard an appetizing smoked look. The taste qualities of the finished dish will not leave indifferent any "fat-eating".
Boiled bacon in onion skins can be served on the table the next day after cooking, but the time itself for cooking is no more than for similar meat dishes. The result that you get in the end will delight not only your household members, but also friends and acquaintances who have come to visit!
Ingredients:
- 800 g lard
- 1 liter of water
- 1 cup salt
- Husk 5-6 onions
- Black peppercorns (about 10 pcs)
- Allspice, coriander (to taste)
- 4 bay leaves
- 5-6 cloves of garlic in a pickle
- 4 cloves of garlic for the lard
Cooking a dish step by step with a photo:
Enjoy your meal!
Anyone can cook lard in onion skins, despite the culinary experience he has. The whole process of cooking this lard snack is extremely simple, and every housewife and owner can cope with this task. Finally, I want to give some tips so that your boiled bacon turns out to be delicious and pleases all tasters:
- For cooking lard, we need 1 glass of salt, and this is not a typo. Prepare the dish based on the amount of products indicated in the list of ingredients;
- Responsibly approach the choice of lard, since the final result of all your cooking will depend on this;
- Try to use onion peels from fresh onions for cooking;
- Before serving, be sure to let the prepared lard lie in the refrigerator before cutting it into portions.
10-12 servings
1 hour
135 kcal
5 /5 (1 )
If you've never cooked lard in a husk, be sure to try it. It's so simple that since the first time I did everything myself, I never buy lard on the market! It's inexpensive, fast, and incredibly delicious. Even those who are just learning how to cook will need homemade recipes for this healthy dish.
Lard in onion skins at home
Kitchenware: saucepan, board and knife, colander, measuring cup, foil.
Be sure to choose fat on the market. There you can carefully examine it, if it is yellow or gray, then it is old! Fresh product of white color, with a pinkish tint and delicate aroma. Better to take lard from the abdominal part, side or back, it tastes better... It is worth paying attention to the skin. It should be pink or yellow in color, a brown tint is a sign of old lard. I love lard with meat, so I took a pound with a meat layer.
There is another way - to check the lard for smell. You need to burn a piece and sniff. If you smell a pig, it's best to take another piece.
I gradually left onion husks, so by the time I decided to start pickling, I already had a sufficient amount. But you can buy husk in supermarkets, where they sell it before Easter. It will give the lard a beautiful, appetizing color.
Cooking steps
- I pour a liter of water into a saucepan.
- I throw in 3 lavrushkas, pour 180 g of salt and 10 allspice peas.
- I add 1/4 tsp there. coriander.
- I send half of the onion head to the pan and put everything on the stove.
- Onion skins (3 handfuls) thoroughly wash with water using a colander. I put the husk in a saucepan, dip it into the water with a spatula and let it boil.
- Thoroughly rinse a pound of lard, cut into two parts.
- As soon as the brine has boiled, I turn down the heat and shift the bacon.
- Cook for 50 minutes under a closed lid.
- Then I turn off the heat, and leave the bacon in the brine for at least 12 hours. During this time, the dish will cool down and salted well.
- I put the pieces on a dish, let the water drain, and remove the excess husk and spices.
- I clean the head of garlic and squeeze it out.
- I will leave 4 cloves for the filling. I cut them into thin slices.
- I dry the bacon with a paper towel to get rid of excess liquid.
- Sprinkle both slices from all sides with a tablespoon of paprika.
- Sprinkle lard 1/4 tsp. pepper.
- I make cuts with a sharp knife and insert the chopped slices of garlic.
- Liberally smear lard with chopped garlic.
- I put each piece in foil, wrap it and put it in the freezer for 12 hours.
- Finished bacon is very soft, well saturated with salt, spices and has a wonderful garlic aroma.
Video recipe for cooking lard in onion skins
All stages of preparation are shown in detail in the video recipe. Just see how simple it is.
Do not be afraid to oversalt the bacon, it will take as much as required. I took the indicated amount because I have brisket and there is a lot of meat in it. If you like without meat, 3 tbsp is enough. l. salt. Everyone chooses spices at their discretion. You can use red pepper, basil, nutmeg, or ginger.
This product goes well with any lunch and dinner, whether it be the first or second course. Lard also serves as a good basis for preparing various dishes, for example, you can bake potatoes with bacon and mushrooms in the oven. Or toss a few slices into the soup for a hearty first course. If you are cooking roasts, you can put this brisket, made according to my recipe, instead of meat.
It can be done in different ways. I really like it, it is also prepared in a day. And if you have a bar of dark chocolate, do it, it's incredibly tasty and satisfying.
Quick recipe for boiling lard in onion skins
If you like lard without meat, there is another way to salt it. Everything will take less than half an hour, in a day you can eat the delicacy.
Time for preparing: 25 minutes.
Servings: 500 BC
Kitchenware: board and knife, saucepan, paper napkins, foil, garlic press.
Ingredients
I needed husks from about a kilogram of onions. Lard absorbs spices well, and my husband likes it sharper, so I added red pepper and suneli hops.
Cooking steps
- I am preparing a brine: I pour 1 tbsp into a liter of water. l. salt, 1 tsp. sugar, 9-13 black peppercorns, a couple of allspice, 3 lavrushki.
- I put on fire, bring to a boil, leave to boil for 3 minutes.
- A pound of my bacon and I clean the plaque off the skin.
- Cut into small pieces.
- Wash a good handful of husks thoroughly with water. I remove the brine from the heat and put the husks and lard into it.
- Put on the stove, bring to a boil and cook for 15 minutes.
- I leave the lard in the brine until it cools down, put it in a cool place for a day.
- I spread the pieces of bacon on a paper napkin to get rid of excess liquid.
- Grind 8 cloves of garlic in a separate bowl.
- I pour 1 tbsp to it. l. hops-suneli.
- Sprinkle with 2 tsp. red pepper.
- I coat all the pieces well, wrap them in foil and put them in the refrigerator.
- You can eat bacon right away, but it is better to let it feed with spices for several hours.
Video recipe for cooking boiled bacon in onion skins
It's incredibly simple and delicious. See what beauty you end up with!
Lard is a great snack for a feast. When friends suddenly come to visit us, bacon and pickles always help out while I cook the main course. We use it with mustard, adjika, we especially love with borscht and boiled potatoes with green onions. Any pickles are perfectly combined with bacon.
You can fry eggs in lard or bake, make a roll out of it. Even a shish kebab will turn out incredibly appetizing if you place pieces of bacon between the meat.
How to cook bacon in onion skins in a slow cooker
This delicacy will not harm your figure if you use it in moderation. Its beneficial properties have been scientifically proven, so everyone should include lard in their diet. It contains a lot of fatty acids, as well as vitamins A, D, E. It is well absorbed and has a beneficial effect on the body.
If you are the owner of a multicooker, you can cook bacon using this wonderful technique. Everything is quite simple and fast, lard with meat turns out to be juicy and tasty. You will learn how to cook bacon in onion skins in a slow cooker in the next recipe.
Time for preparing: 60 minutes.
Servings: 1 kg.
Kitchenware: slow cooker, grater.
Video recipe for cooking lard in onion skins in a slow cooker
You can see what the bacon looks like after cooking here.
As you can see, there is nothing easier than making lard yourself. I always have a piece in the freezer, such an appetizer leaves very quickly. Eating it is much more pleasant than the store one, because it is made by hand. Some housewives add mayonnaise, prunes, liquid smoke to the spice mixture. I did not try.
I look forward to your feedback and comments. Share how you cooked lard in the husk and what ingredients you added. Perhaps I will learn a lot.
The cold has come, and I want something more nutritious and tasty.
We suggest preparing salted brisket or pork cuts 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.
Interlayers 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 slicing, and put the rest in the freezer. As needed, the next piece is simply transferred to the refrigerator and used for its intended purpose.
Fresh brisket is better to choose meat, where the fat is less. Such a treat can be eaten not only for breakfast with a slice of homemade freshly prepared white or, but also proudly served as a cut to the festive table.
There are many ways to prepare delicious lard and lard, which can be divided into two groups: long salting and quick cooking.
Pork lard can be salted with dry salting (with salt or spices), wet in brine and hot (this is the case when lard or layers are boiled in salted solution, 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 skins is considered a special one. Such boiled bacon or brisket in onion skins can be tasted the next day, when it cools down.
This is the recipe I want to offer you today. It turns out that in a decoction of onion peels, you can not only paint eggs for Easter, but also cook delicious homemade bacon.
