Salo in onion peel - the most delicious homemade delicacy recipe

Lard in onion husk is the most delicious recipe, thanks to which a popular product acquires a piquant smoked taste, an unusual aroma and an attractive amber color. The advantage of this preparation is that the meat snack can be served to the table the next day, rather than wait for several days, as with traditional salting.

Salo in onion husks at home

Salo in onion husk - recipes that are distinguished by a variety of techniques, allows you to cook the product in a hot and cold way, using various marinades and spices, as additional ingredients to the main - onion husks. Thanks to the latter, the fat looks smoked, but does not lose its original taste.

  1. Salo in onion peel is the most delicious recipe for which it is important to choose a quality fat. The color of the product should be white, with small layers of meat.
  2. Before cooking, the fat is carefully cleaned.
  3. Onion husks must be whole and not rotten. In the brine, in addition to the husks add a lot of salt, black pepper, bay leaves.
  4. Salo should be cooled in brine to gain color and aromas, then rubbed with garlic and spices, defended under oppression and sent to the freezer.
  5. Before baking, the fat is also boiled in the husk and spices. A few minutes before the foil is ready to unfold, so that the piece is lightly browned.

How to cook lard in onion husks?

Cooked lard in onion husks is an affordable way to get a delicious snack, which in many respects will surpass saline traditionally. Salo, cooked in husk and spices, acquires an original taste and color, becomes soft, melting. You should only boil the product in a brine, cool it with oppression and season it and send it to the cold.

Ingredients:

Preparation

  1. Peel for 10 minutes.
  2. Take out and put the fat and spices.
  3. Cook for 45 minutes. Cool under the press.
  4. Rub garlic, wrap in a film.
  5. Salo in onion husk is the most delicious recipe, within the framework of which the product should be cooled 12 hours.

Salting the fat in the onion husk

Salted fat in onion husks, cooked in a cold way, does not age, does not turn yellow, and for a long time keeps flavor. The recipe is as simple as possible: the fat is cut into small pieces, poured on the cooled onion brine and salted for several days. The main thing is not to pack the pieces tightly, so that the product does not "suffocate" or rancid.

Ingredients:

Preparation

  1. Peel for 10 minutes. Remove from the pickle.
  2. Put spices and pieces of fat in a container.
  3. Fill the contents with a cooled brine.
  4. Salo, salted in the husks, after a day, rearrange in the cold.

Salted hot pickled in onion husks

Salting the fat in the onion husk hot way will help to enjoy the snack in a day. Fast cooking and the ability of a taste-neutral product to absorb the aromas of spices create a fertile ground for culinary experiments. In this recipe, onion peel, adzhika and paprika add acuteness, piquancy and amber color.

Ingredients :

Preparation

  1. Prepare the adjika, husks, salt and laurel.
  2. Put the lard in the brine under pressure and simmer them for 15 minutes.
  3. Hold in the brine for 12 hours.
  4. Cut, grate garlic and paprika.
  5. Send the lard in the onion husk for a couple of hours in the freezer.

Smoked salo in onion peel

Smoked bacon in the husks is appropriate to replace the product cooked in the smokehouse if liquid smoke is used. It will not only affect the taste of the appetizer, but also keep it fresh and appetizing for a long time. It should be noted that after such smoking, the product should always be kept in the refrigerator to conserve the fragrance.

Ingredients:

Preparation

  1. Boil the salt and the husks.
  2. Add "liquid smoke" and pour lard over the brine.
  3. Capacities close and set aside for 12 hours.
  4. Debate and season.
  5. Smoked salo in onion peel is the most delicious recipe, stored in the freezer.

Marinated lard in onion husk

The recipe for tasty fat in onion husks suggests a marinade that will impregnate the product within a short time, give it an expressive taste and a soft texture. Because onion husks provide the product with only a color, you need to take care of the spices. In this recipe, clove, pepper and garlic will contribute to flavor and sharpness.

Ingredients:

Preparation

  1. Boil 20 minutes of husk with salt, sugar and spices.
  2. Add the fat and simmer 10 minutes under the yoke.
  3. Leave for 12 hours. Dry it.
  4. Salted marinated in onion husks is the most delicious recipe that is served cold and thinly sliced.

Cooked lard with spices in onion husks

Tasty lard in onion husks will be a worthy alternative to the traditional salted product if it is boiled and spiced with spices. Appetizer will acquire an unusual taste and appearance, and will not be so high-calorie. When cooking, use not very thick pieces, they will color faster and fill with the aromas of spices.

Ingredients:

Preparation

  1. Peel for 15 minutes, add lard and simmer for 45 minutes.
  2. Let it brew in the brine.
  3. Remove, season, wrap in foil and send to the freezer.

Salo in onion peel "five-minute" - recipe

On the recipe for tasty boiled fat in the onion husk, in the presence of brine, you can spend no more than 5 minutes, while getting a snack that is not inferior in quality to the previous ones. You need to lightly boil a piece, put under pressure and, after cooling, make cuts and sour with spices and garlic. A few hours in the cold will finish the snack until ready.

Ingredients:

Preparation

  1. Make a decoction of the husk.
  2. Cook the fat for 5 minutes.
  3. Start with garlic, pepper and laurel.
  4. Wrap in foil and send to cold.

Roll of salted meat in onion husk

Salo cooked in the husk is varied by preparation and form of serving. You can roll thin pieces into a roll, thereby not only keeping the product as juicy as possible, but also increasing its shelf life to 3 weeks. Given the high cost of meat rolls, such a financially accessible product as fat is perfect for a hearty budget snack.

Ingredients:

Preparation

  1. Rub the brisket with crushed pepper and laurel.
  2. Roll into a roll, tie.
  3. Cook for 2 hours with husk, pepper and laurel.
  4. Place for 3 hours under oppression.

Salo in onion peel in the oven

Salo in the shell, baked in the oven, is particularly tender, juicy and fragrant. This cooking technique does not take long and will allow you to taste the home-made delicacy after an hour. To languish in the oven, even the toughest and thin pieces will fit, and several cloves of garlic will be a worthy substitute for the variety of spices.

Ingredients:

Preparation

  1. Fat in the shell for 15 minutes.
  2. Nashpiguyte garlic, season.
  3. Bake in foil for 30 minutes at 200 degrees.
  4. 10 minutes before the release, remove the foil.