Recipes for pickling lard is not just a lot, but extremely much - to taste there is everyone. One of the popular methods of salting involves cooking fat in a hot way, by pickling in brine on onion husks. However strange it might sound, you probably had to paint eggs for Easter in the decoction of their onion husks, so the effect with bacon is approximately the same. A steep onion broth of dark brown color as a result transmits some shade of its color and fat, so a piece of pork looks like a smoked, but in fact much more useful.
Tasty lard in onion husks is cooked elementary simply and fairly quickly, and the output is a delicate and literally melting mouth product.
Classical salting in the onion husk
Ingredients:
- fresh lard - 1,2 kg;
- garlic cloves - 9 pcs .;
- water - 3,8 l;
- sea salt;
- onion peel.
Preparation
Before cooking, the washed and dried fresh fat is cut into pieces of centimeter by 4 lengths.
The pan in which you are going to pour the pork, fill it with 2/3 of onion peel and fill it with water. After boiling, cook onion husks until the water in which it is cooked becomes brown. Most of the husks discard, add sea salt in the pan at the rate of 3 tablespoons per kilo of fat, then put the fat in the brine and wait for the secondary boiling of the solution. Brew, or rather salt salo is still 10 minutes, and then you can extract it into a deep bowl or food container, mix with thin slices of garlic, cool and leave it in the refrigerator. Pork fat in the onion husks can be stored for as long as 3 months.
Ambassador of lard in onion husks
Ingredients:
- podschevok - 1,2 kg;
- onion husks;
- sea salt - 25 g;
- granulated sugar - 13 g;
- laurel leaf - 4-5 pieces;
- black peppercorns - 8 pcs .;
- garlic cloves - 8 pcs.
Preparation
We put a pan with one and a half liters of water on a fire (we do not take a white pan or a new one - the onion husk is well-colored), we put laurel leaves into it, fill it with salt and sugar and put everything on the fire. After boiling brine enough to pour for about five minutes to get the desired color. While our salted solution is on fire, we make deep holes in the fat, into each of which we immerse a clove of garlic cut in half. We put slices of fat in onion broth and at first leave paw for 15 minutes, and then completely remove from the fire, cover with a lid and set aside. In this form, you should salt the fat in the onion husk for at least half an hour.
Further, the pieces are removed and transferred to a container, leave completely cool and cool in the refrigerator.
Homemade lard in onion husk
Of course, you can simply salivate the fat in the onion husks, extract it from the brine, cool and try, enjoying the stunning taste, but you can make the final jerk by covering pieces of spices before storing.
Ingredients:
- pork breast - 1.4 kg;
- onion husks;
- laurel leaf - 4-5 pieces;
- salt - 40 g;
- garlic cloves - 5 pcs .;
- mixture of peppers with peas - 4 g;
- mixture of spices for pilaf - 4 g.
Preparation
As in previous recipes, the first thing to do is put a pot of water and onion husks on the fire. There, pour the salt, and after boiling place in the brine pork brisket or a piece of podcherevina. After 15 minutes, remove the pan from the fire, and let the sal to salivate for another half an hour. Salted fat is dried from the remains of the brine, cool and cover with a mix of spices for pilaf, grated garlic and whole peppercorns. Directly in spices wrap the fat with a film and leave in the refrigerator for 12 hours. After the time you can shoot the first sample!