Cooking lard in husks - accelerated salting method.

It allows you to get a tasty and completely finished product in a short time.

In addition, it acquires a bright, orange-brown color and looks like smoked meat. And if you add a little liquid smoke, it will be difficult to tear yourself away from such lard.

Well, where are our husks?

Lard in onion skins - general principles of preparation

Lard can be taken fresh or already frozen. Of course, fresh product is more valuable. But cooking in onion skins is a great way to use up what you don’t need. The pieces are washed and the skin is peeled. If you cannot clean off damage or blood stains or bruises, then it is better to cut it off. The skin cannot be removed; it will hold the piece.

Usually lard is boiled in onion skins with water. Salt, spices, aromatic herbs are also added, and liquid smoke is added to imitate the aroma of smoked meats. Then the pieces are left to cool in the broth so that they acquire a richer color and are salted inside.

The finished lard is coated:

garlic;

different types of pepper;

mustard, adjika;

aromatic herbs and spices.

Then they are sent for storage. The most convenient way is to tightly wrap each piece in foil and put it in the freezer. There the product will keep perfectly for 3-4 months.

How to cook the husk

Not all husks are suitable for cooking. Lard absorbs flavors very well. Therefore, it is better not to use the upper husk, soaked in soil residues, for cooking. Otherwise, the product will have an unpleasant aftertaste after cooking. We choose clean, smooth, non-rotten husks. We will rinse it thoroughly, and only after that we will use it. Usually in recipes the quantity is measured in handfuls.

Ordinary boiled lard in onion skins

The hot method of cooking lard in onion skins allows you to enjoy a flavorful snack the very next day. It's easy to prepare, but it turns out delicious and beautiful. Another plus is that the product turns out soft and tender.

Ingredients

0.8 kg of lard;

0.15 kg salt;

liter of water;

3 handfuls of husks;

6 cloves of garlic;

2 bay leaves;

pepper mixture.

Preparation

1. Immediately cut the pieces of lard into the size we need, wash them, and set them aside for now.

2. Place the husks in a saucepan, add water, and boil for 2 minutes.

3. Add salt, throw in bay leaves. You can also add peppercorns. Mix and add the previously prepared lard.

4. Now you need to boil it for 10-25 minutes. Those who like soft lard cook longer. For a tougher product similar to salted lard, 10 minutes is enough. To prevent the lard from floating to the surface, you can place a saucepan of a smaller diameter with a weight on it.

5. After cooking, without removing the load, turn it off and leave to cool for 10 hours.

6. Take out the pieces, place them on paper towels, and let the liquid drain.

7. For now, let's take care of the garlic. Peel the teeth, chop and mix with a mixture of peppers. But you can use one type; a special seasoning for lard is also suitable.

8. Rub the pieces with the aromatic mixture, wrap them in foil and put them in the freezer. After an hour you can cut it into pieces and take a sample.

How to cook lard in onion skins with liquid smoke

Ingredients

up to 1.5 kg of lard, can be in one piece;

2 handfuls of husks;

1 tsp. red pepper;

1 tsp. black pepper;

8 tablespoons of salt;

garlic if desired.

Preparation

1. Place the washed husks in a saucepan with a liter of water. Immediately add salt and liquid smoke.

2. We clean a piece of lard with a knife and also put it in a saucepan.

3. Place on the stove and boil for 30 minutes. If there are a lot of layers of meat on a piece, then extend it to 40 minutes or even an hour. We focus on the product itself, thickness.

4. Cool the piece without removing it from the brine. Can be left overnight. More salt than necessary will not be absorbed.

5. Take it out and wipe it dry. Remove stuck pieces of husk from the surface.

6. Mix the peppers; if desired, you can add another teaspoon of smoke.

7. Rub the prepared lard, wrap it in cling film and you’re done! For more accurate slicing, the product must be cooled in the freezer and can be served.

Flavored lard in onion skins at home

Recipe for aromatic lard with Provençal herbs, paprika and other spices. It will turn out much tastier if the lard is with layers of meat. The amount of onion peel is at your discretion; the more of it, the darker and more beautiful the finished product turns out.

Ingredients

husk;

0.5 kg of lard;

1 tsp. sweet paprika;

1 tsp. Provençal herbs;

6 tablespoons of salt;

liter of water;

1 head of garlic.

Preparation

1. Wash the husks well, add a liter of water and boil for 10 minutes. Cool, drain the broth, squeeze out the husks and discard.

2. Add salt and put it on the stove again.

3. Cut the lard into long pieces, no more than 5 centimeters wide. So that when slicing, you can simply cut into transverse slices.

4. Dip the pieces into the boiling brine and boil for exactly 10 minutes. Remove from heat.

5. Place pressure and leave for 12 hours.

6. Take it out and wipe it.

7. Peel the head of garlic, add Provencal herbs, sweet paprika, for spiciness you can add pepper, black, red or a mixture. We connect everything.

8. Rub pieces of lard on all sides and pack them one at a time in foil, put them in the freezer and you’ll have a flavorful snack on hand at any time!

Salting lard in onion skins

It turns out that lard can not only be boiled, but also salted in onion skins. This product also turns out beautiful, has an original taste, but is harder and more elastic.

Ingredients

1 kg of lard;

6 tablespoons of salt;

40 grams of husk;

Bay leaf;

4 cloves of garlic;

5 peppercorns;

5-7 cloves of garlic.

Preparation

1. Immerse the husk in a liter of water and boil for at least 10 minutes. Do not let the mixture boil actively.

2. Now cool, remove and squeeze out the husks. But you can just strain it.

3. Add salt and cook the brine for 3 minutes. Let cool. If you put salt with the husk, some of it will settle on it, and the brine will not be saturated enough.

4. Cut the lard into cubes and place in a jar. But you don't want it to be too tight. Throw in peppercorns and bay leaves. Peeled garlic cloves are also there, and to give them more flavor, you can crush them with the back of a knife. But you don't need to cut it.

5. Pour cold brine over the prepared lard. This is very important, otherwise the liquid will become cloudy. Since we are cooking in a jar, no pressure is needed. But if you decide to salt in a saucepan or tub, then you definitely need a load, otherwise the pieces will constantly rise.

6. We keep our salting for 2 days at a normal temperature of 18-22 degrees.

7. Then put it in the refrigerator and keep it for another 3 days.

8. And you're done! The lard can be left in the brine and pieces removed as needed. Or immediately pack it tightly in cling film or foil and put it in the freezer. You can also rub them with spices before doing this.

Lard cooked in onion skins in a slow cooker

The multicooker can do it all! And he will even cook lard with onion skins. Don't believe me? And you try it. She is especially good at cooking brisket and other similar cuts with a lot of meat layers.

Ingredients

3 laurel leaves;

1.5 kg of lard;

150 grams of salt;

1 handful of husks;

head of garlic;

spices.

Preparation

1. Pieces of lard need to be prepared. To do this, cut it so that it fits into the multicooker container. But let's not be petty. If 2 pieces fit, then we cut it into two parts, or into 4, the product bends and you can always turn it in the right direction.

2. Place half of the onion skins (one handful) on the bottom of the multicooker. Place pieces of lard on it.

3. Place the rest of the husks and bay leaves on top.

4. Take a multi-glass and fill with water. You will need 5 glasses. Add salt to it, stir until dissolved.

5. Pour the brine into the slow cooker.

6. Close our assistant and cook on the stewing program for one hour. If you need to indicate a product in your multicooker, then put in meat.

7. After the stove reports the end of its work, do not forget to turn off the heating. Just leave the lard without opening the lid for 10 hours.

8. Remove from brine. And according to the standard procedure: dry it, rub it with chopped garlic, spices, pepper and put it in the freezer.

Salted lard in onion skins with mustard

Mustard gives lard a very pleasant taste, makes it more aromatic and tastier. In addition, it prevents product spoilage. And it can easily lie for several hours in a warm place without brine. This recipe is quick, since the product does not need to cool in brine and can be consumed on the day of preparation.

Ingredients

0.9 kg of lard;

1 spoon of dry mustard;

0.5 liters of diluted mustard;

3 cloves of garlic;

3 tablespoons of salt;

a handful of husks;

1.5 liters of water;

pepper, garlic to taste.

Slices of aromatic lard are an excellent snack, loved by many. This dish is suitable for both a festive feast and everyday meals. And the onion peel gives the lard not only a pleasant aroma, but also an appetizing smoky color.

Suitable ingredients for making lard in onion skins

Firstly, pieces of lard should be no thinner than five centimeters. It is best if they are riddled with meat veins.

Cooked lard with layers of meat between the lard layers has an excellent taste.

Secondly, if you buy lard for salting at the market, then be sure to ask for a piece taken from the ham or shoulder of a pork carcass. The fact is that the fat from the sternum has mammary gland fibers, which are tough and difficult to chew.

When purchasing, ask the seller to cut a good piece of fat from the ham or shoulder part of the carcass, otherwise the prepared dish may not be entirely successful

Thirdly, lard should not be yellowish in color. This means that it is old and stale. Such a product cannot be used to prepare a tender and aromatic dish.

The best lard for salting has a slightly pinkish tint.

And fourthly, you should choose the right onion peel. The onions should be fresh, firm, without noticeable softness to the touch, and the skin should be golden or dark red.

In addition, onion peels for salting lard must be dry, without a hint of rotting

If possible, be sure to ask the seller about the gender of the pork carcass. Boar meat and lard have an unpleasant specific aroma, which reduces the taste of the dish prepared from them.

Video: how to buy tasty and safe lard

Recipes for cooking lard in onion skins

The step-by-step recipes presented are simple and have a minimal number of ingredients. To make a fragrant and tasty dish, you must follow the recommended amount of salt and spices.

Lard in onion skins with spices and garlic

The lard according to this recipe is spicy, slightly spicy and very aromatic.

For this dish you need to prepare:

• 1.5 kg of lard with layers of meat;
• 1.5 l of water;
• 150 g salt;
• 200 g onion peel;
• 10 bay leaves;
• 10 g coriander peas;
• 20–30 g dry adjika;
• 30 g of different peppercorns (green, red, white and black);
• 10 cloves of garlic.

Lard preparation time - 2 days.

Recipe for cooking lard in onion skins with spices:

1. Rinse the lard thoroughly in warm water and cut into pieces of 300–400 g.

   Small pieces of lard will be easier to absorb all the flavors of the spices

2. Wash the onion skins and then add salt, bay leaves and water to it. Boil the brine for fifteen minutes.

   Boiling over low heat will allow the onion peel to transfer its coloring properties to the brine, causing the lard to acquire an appetizing golden color.

3. Grind the pepper mixture in a mortar.

   Grind the pepper until you get a coarse powder

4. Grind the coriander in a coffee grinder.

   Coriander seeds should be ground in a coffee grinder to obtain a fine powder.

5. Peel the garlic cloves.

   Garlic for salting lard should be of the highest quality, without dark spots or rotten areas.

6. Then finely chop them with a sharp knife.

   For this recipe you need chopped garlic, not crushed through a press.

7. Mix dry adjika, chopped coriander powder, a mixture of peppers and chopped garlic.

   A mixture of dry adjika, coriander, garlic and pepper can be prepared for future use, then salting lard will require much less time

8. Roll each piece of lard in the resulting spice mixture and place tightly in the pan.

   The spices should completely cover the pieces of lard.

9. Then fill the pieces of lard with brine with onion peels and press with pressure. Place in the refrigerator for two days.

   For oppression, you should take a two-liter jar and a flat plate; pieces of lard should be completely in the brine

10. After two days, remove the lard from the brine, dry with a paper towel and cut into thin slices.

    It’s very tasty to serve this lard, salted with onion skins, with borscht with sour cream.

Lard cooked in brine with onion skins and spices can be stored for up to two weeks in the refrigerator or up to four months in the freezer.

Boiled lard in onion skins with ginger, cooked on the stove

For this dish you will need:

• 1.5 kg of lard with meat streaks;
• 200–250 g onion peel;
• 150 g regular salt;
• 1.5 liters of water;
• 3 buds of cloves;
• 20–30 g ginger root;
• 70 g of black and red peppercorns in equal proportions;
• 20–30 cloves of garlic;
• 6–8 dry bay leaves.

Prepare all the ingredients for cooking in advance, this will save you time spent in the kitchen

Preparation time - 2 days.

Step-by-step cooking recipe:

1. Place the onion skins in a saucepan and rinse with warm water.

   Wash the onion skins thoroughly, changing the water at least two or three times.

2. Then drain the water, squeeze out the husks properly and place pieces of lard on it. Pour all the salt specified in the recipe into the container with lard and husks.

   The most common table salt is suitable for salting lard.

3. Crush the peppercorns a little in a mortar.

   Grinding the pepper in a mortar will allow it to better imbue the pieces of lard with its aroma

4. Peel the small ginger root and cut into thin slices.

   Ginger is extremely appropriate in this dish; it makes the lard more tender and gives it a subtle, unobtrusive aroma.

5. Now add pepper, bay leaf, cloves, ginger and three whole cloves of garlic to the lard. Pour boiling water into the pan with lard and spices. Bring to a boil over medium heat and simmer for fifteen minutes, covered.
6. After the specified time has passed, turn off the stove and leave the pan covered until it cools completely.

   

Usually lard in husks is prepared using the hot salting method, but sometimes a cold salting option is used. In the second case, the delicacy turns out to be more viscous, harsh, and its cooking time increases. The product is consumed as an independent snack with bread, served with borscht, boiled or fried potatoes, side dishes, and strong alcoholic drinks.

To make the lard boiled in the husk appetizing and make you want to “swallow your mouth,” you need to follow a few simple recommendations when preparing it for salting.

• Excerpt. For cooking, it is better to take a two-day product. To do this, you need to keep fresh lard on the refrigerator shelf for two days, wrapped in a clean cloth.
• Thickness You should not boil too much shmat, otherwise it will not be able to salt evenly. You need to cut it into three or four slices or into small pieces the size of a pack of Druzhba processed cheese.
• Brine strength. In order not to be mistaken about the saturation of the saline solution, you can check its concentration using the “grandmother’s” method. When dissolving the salt, you need to put a raw egg or half a potato into the water. As soon as the egg or tuber begins to float to the surface, you can stop salting.
• Husk. It must be removed from the bulbs carefully - only the top dry layer is suitable for cooking. If the husk is wet, it must be slightly dried in advance on a radiator or in a warm, switched off oven, then rinsed thoroughly.
• Spices . To add flavor, you can add any herbs or seasonings to the pan and coating mixture. It is recommended to use all types of ground pepper, basil, garlic, cilantro, bay, and dried dill.

You can check the readiness of the product with a knife, fork or toothpick, inserting it into a piece located on top. If the toothpick goes into butter, you can turn off the gas.

Lard in onion skins: recipe without cooking

Peculiarities . The recipe for salted lard in onion skins without cooking allows you to prepare the delicacy in a cold way. It is enough to cut the pieces, fill them with brine, and salt them for several days. The method without boiling makes it possible to preserve the taste of the product, protect lard from yellowing and rapid spoilage.

What to prepare:

• lard - 1 kg;
• onion peel - 40 g;
• salt - five to six tablespoons;
• garlic - head;
• black pepper - five peas;
• laurel - two or three leaves;
• water - 1.2 l;
• spices.

How to do

1. Pour the washed husks into the water, boil, cook for ten minutes, without letting the liquid boil.
2. Cool, squeeze out the husks and discard, strain the water if desired.
3. Prepare the brine. Pour salt into red-brown water and boil for three minutes.
4. Rinse the lard, cut into bars, and transfer to a clean jar without tamping. Send spices, bay leaves, and sliced ​​garlic there.
5. Pour the contents with cold brine and keep the preparation in the room for two days.
6. Place in the refrigerator for three days.

You can keep the finished pieces in brine or take them out, dry them, and pack them in bags or foil. The delicacy should be stored in the freezer and cut into very thin slices before serving.

Hot cooking

Most housewives prefer to cook lard in onion peels in order to end up with a tender, aromatic meat product that smells and tastes like smoked meat. The delicacy prepared hot can be served within a day, lightly frozen in the refrigerator. For pungency, spice and aroma, you can add adjika, mustard, garlic, liquid smoke or Provençal herbs to recipes.

With garlic and prunes

Peculiarities . The recipe for lard in onion skins with prunes and sweet peas will appeal to lovers of quick snacks. It’s easy to prepare; the whole process won’t take more than an hour. If desired, you can use the “Five Minute” option if you don’t want to cook the pieces for a long time.

What to prepare:

• lard with meat layers - 1 kg;
• onion peel - a glass;
• salt - glass;
• water - 1 l;
• garlic - one head;
• prunes - five to six pieces;
• sugar - two tablespoons;
• bay leaf - two large pieces;
• ground pepper - three tablespoons;
• spices.

How to do

1. Dissolve sugar, salt in water, stir in spices, bay leaves, chopped prunes.
2. Bring to a boil, simmer for three minutes.
3. Cut the lard into two parts, making shallow cuts on each, and place in the hot marinade.
4. Cook for about ten minutes, remove from heat.
5. Set aside for 15 minutes.
6. Take it out and wipe it off.
7. Chop the garlic with a knife and mix with pepper. Rub both pieces with this mixture and fill the cuts with the mixture.
8. Wrap in foil and put in the freezer. After five to six hours you can already try.

To make a smoked appetizer in onion skins according to the “Five Minute” recipe, you need to boil the pieces for five minutes, throw chopped garlic cloves into the pan, and leave for a day. Then press the contents with pressure and wait another day. Take it out, grate it with pepper and garlic paste, put it into bags and freeze.

With mustard

Peculiarities . It only takes a couple of hours to cook boiled lard in onion skins with mustard. You can taste the product immediately after rubbing it with aromatic spices. There is no need to leave the pieces in the brine for a long time according to this recipe.

What to prepare:

• lard - 0.9-1 kg;
• dry mustard - one tablespoon;
• mustard diluted with water - 0.5 l;
• water - 1.5 l;
• garlic - three cloves;
• salt - three tablespoons;
• onion peel - a couple of handfuls;
• spices - to taste.

How to do

1. Dissolve salt and dry mustard in water, add husks.
2. Place washed large pieces in water.
3. Place heavy pressure on top.
4. Boil the solution and cook the lard for about 40 minutes (depending on its thickness).
5. Remove and cool.
6. Spread with diluted mustard mixed with garlic gruel.
7. Place in the freezer for half an hour, then taste.

For spiciness, you can add soy sauce, ground paprika, hot pepper to the coating mixture, and increase the amount of garlic in the recipe.

With adjika

Peculiarities . You can cook lard in onion skins at home with a variety of spices. Dry adjika will help highlight the spicy taste of the delicacy. You can add liquid smoke during cooking; it will give the appetizer a “natural” smoked flavor.

What to prepare:

• water - 1.5 l;
• lard (can be with layers of meat) - 1 kg;
• dry adjika - one and a half to two tablespoons;
• garlic - one head;
• onion peel - 70 g;
• salt - one glass;
• laurel - three leaves;
• liquid smoke - three to four tablespoons;
• ground pepper.

How to do

1. Wash the husk, add water, and boil.
2. Add salt and liquid smoke.
3. Wash the lard and place it in a saucepan with dark brown liquid.
4. Add half a tablespoon of adjika, bay leaves, two or three garlic cloves. Boil for eight minutes.
5. Turn off the gas, press down the contents with pressure, and leave it like that for a day.
6. Chop the remaining garlic, mix with adjika and pepper.
7. Grate the pieces and put them in a bag in the freezer.

It is better to cut the pieces not too thick so that they are better salted in the onion skins and absorb the spicy aroma of liquid smoke and spices. To preserve the smoked flavor, the slices must be carefully packed in bags or wrapped in foil.

In the oven

Peculiarities . You can even pickle lard in onion skins in the oven, spending just an hour on cooking. Judging by reviews from culinary experts, the method allows you to obtain a fragrant, tender and juicy product without much effort. It is allowed to use even particularly hard pieces; the difference in the output will be very difficult to notice.

What to prepare:

• lard - 0.7 kg;
• husk - 50 g;
• garlic - five cloves;
• salt - 70 g;
• black pepper - 5 g.

How to do

1. Pour salt and husks into the water. Boil the pieces for 15 minutes.
2. Stuff with garlic slices and sprinkle with pepper.
3. Wrap each piece with foil.
4. Bake in the oven at 200°C for half an hour.
5. Ten minutes before the end of cooking, remove the foil.
6. Cool, freeze.

In a slow cooker

Peculiarities . You can also cook lard in onion skins in a slow cooker. For this recipe, it is better to take pieces with layers of meat or brisket, they will turn out tastier and juicier. It is recommended to select spices according to your own taste; basil, coriander, and parsley are suitable.

What to prepare:

• lard with layers - 1.5 kg;
• husk - a large handful;
• garlic - head;
• salt - 140 g;
• bay leaves - three pieces;
• water;
• spices.

How to do

1. Cut the washed piece into three or four pieces.
2. Place half a handful of onion peels on the bottom of the multicooker bowl.
3. Place lard on top.
4. Cover with husks and broken bay leaves.
5. Prepare the brine separately. Dissolve salt in five multi-glasses of water and pour the liquid into the contents of the bowl.
6. Close the lid of the device, turn on “Quenching” for an hour.
7. After the signal, be sure to turn off “Heating” and leave the workpiece to infuse for ten hours under the lid.
8. Take out the slices, wipe, coat with a mixture of chopped garlic and spices.
9. Place in the refrigerator to freeze.

To color lard a rich amber color, you need to take onion peels. The red husk will help you get a crimson-brown tint. You can even add a little beet juice to the brine to imitate the red-brown smoked rind.

Knowing how to cook lard in onion skins, it’s easy to be considered a skillful housewife, pampering your spouse and guests with a fragrant snack “with vodka.” You can serve the high-calorie delicacy with pickles, fried potatoes, soup, in combination with other types of meat and lard.

Reviews: “This is incredibly delicious”

A good recipe, I salt lard myself in the same way, and my little family really likes how it turns out, because it tastes like smoked, I advise everyone to try salting lard in the same way, although I also add lard to the water itself when it’s boiling, add meadow in circles and chopped garlic finely, it turns out very well, and when you take it out of the freezer and cut it, it cuts like butter, it comes out very tasty, you won’t regret trying it, and you won’t ruin the lard, at least it tastes better salted in a marinade than just with salt.

Edelrock, http://www.supergotovka.ru/recipes/solenie-sala-v-lukovoy-sheluhe/comment

I also have a similar recipe. Only I first boil the husks for 10-15 minutes and only then lower the lard for 10 minutes. It must be immersed in boiling water. I’ve only had it boiled once in all these years. Because I forgot about it and left it for 30 minutes.

Ksyukha’s mom, http://www.stranamam.ru/post/13029496/

Did. Well what can I say. Quite tasty. The taste is significantly different from lard. The result was simply a different product. I really don’t quite understand what onion skins are for? For beauty? The fat doesn't darken on the inside, only on the outside. It doesn’t give any aftertaste... The product is somewhat similar to something baked in the oven. But I repeat, delicious. I will do more. I recommend.

Legal , http://forum.say7.info/topic21120-25.html

And I know and confirm that it is incredibly delicious!!! This is my favorite type of lard.
There is one “but” - I use much more onion skins, and first it boils with water and spices, and then lard gets in there. The color comes out amazing and less fat is cooked into the broth.

Kamazic, http://www.yaplakal.com/forum30/topic1296506.html

For some reason, most people associate lard with Ukrainian cuisine. This product is indeed very revered by Ukrainians, but, oddly enough, they first began to eat it in Ancient Rome. About three thousand years ago, the Romans decided to feed their slaves with cheap and high-calorie pork fat. However, over time, this product was tried and began to be eaten everywhere. Of course, the proud patricians did not eat lard just like that, but preferred to season it with expensive spices. The product only benefited from this and gradually turned from cheap food for slaves into almost a delicacy.
Now lard is loved all over the world. And those who are not friends with it, considering it a useless and tasteless product, most likely simply do not know how to cook it correctly. We will share with you a wonderful recipe, use it and prepare boiled lard in onion skins with spices. A tender, melt-in-the-mouth piece with a juicy meat layer simply cannot leave a person with good taste and appetite indifferent.

Taste Info Meat main courses

Ingredients

• onion peel - 1-2 handfuls;
• lard with meat layer – 800 g;
• salt – 3 tbsp. l.;
• bay leaf – 2 pcs.;
• allspice peas – 4-5 pcs.;
• garlic – 3-4 cloves;
• hot red pepper – 1 tsp. (can be replaced with paprika);
• ground black pepper – 1 tsp.

Difficulty: Easy

How to cook boiled lard in onion skins with garlic and spices

Place onion skins on the bottom of the pan. To prepare such lard, it is better to take an old pan that you don’t mind. Onion peels tend to stain dishes orange and will take a long time to wash after cooking.


Wash the lard; if necessary, scrape the skin with a knife to get rid of any remaining hairs. Place it on top of the husk.


Pour in enough cold water to completely cover the lard. Add salt and place on the stove.


Once boiling, reduce heat. How long to cook lard in onion skins depends on how thick or thin your piece is. For lard of medium thickness, it will take approximately half an hour. 5 minutes before the end of cooking, add a bay leaf and a few peppercorns for flavor. Remove the finished lard and let it cool.

Peel the garlic. Mix a teaspoon each of red and black pepper in a separate bowl. If you decide to use sweet paprika, you can use more.


Add crushed garlic to the pepper. Stir everything and spread the resulting mixture onto the lard. Wrap in foil and send to “ripen” in the refrigerator. Homemade boiled lard will be ready the next day. We hope that you will like this homemade recipe and will forever transfer it to your culinary piggy bank.

Helpful Tips:

• To cook lard correctly, do not cut off the skin under any circumstances; it will allow the entire piece to keep its shape. Even if you didn’t manage to peel it well, it’s better to cut it off before serving.
• For storage, cut a common piece of lard into several small ones, wrap each of them in foil and place in the freezer. This way you can save it for 3-4 months.
• To cook this lard deliciously, do not use the top layer of onion peel, as it can absorb the smell of soil or dampness, which in turn will be transferred to the finished product.
• Lard goes best with boiled or fried potatoes, but it would also be great with just a piece of black bread and a young green onion; by the way, it’s an excellent snack for outdoor picnics.
• Buy lard only at the market, be sure to pay attention to the color - there should not be any yellowness, redness or grayness, only white with a pink tint.

It’s not so difficult to prepare delicious salted lard in onion skins at home. You can use any lard, but fat with a meat layer is ideal. This wonderful dish will decorate any holiday table.

Step-by-step recipe with photos. We prepare lard, cook it in onion skins and add suitable seasonings:

Vintage recipe:

This recipe is very famous and very old, which means it is proven. The best choice for it is unsalted lard with a layer of meat - brisket or pork chops. Lard boiled in onion peels takes on the appearance of smoked lard, and the peels also give it a subtle aroma. The dish turns out very tasty.

Ingredients:

• about a kilogram of lard with a meat layer,
• two large handfuls of onion peels (red or golden onion peels work best)
• 150-200 grams of salt,
• two tablespoons of sugar,
• allspice,
• bay leaf (3-4 pieces each).

In addition, to coat the lard you need to take: a mixture of peppers, three cloves of garlic and paprika (or dry adjika).

How to make onion lard:

Take a large pan, it is better if it is not too light and new, because the onion marinade will stain the walls of the pan.

Pour a liter of water into it, add sugar, salt, bay leaf and onion peels, previously washed with water.

Bring this mixture to a boil and then lower the lard. It can be cut into portions or rolled a little.

Cover it with a plate on top so that the lard is completely submerged in the liquid. Bring to a boil again.

Cover the pan with a lid and cook for about twenty minutes over low heat.

Then turn off the stove and leave the lard to simmer in the pan for another 12 hours.

When the liquid has cooled, take it out into the cold.

After 12 hours, remove the lard from the brine and wait half an hour until all excess liquid has drained.

Mix pepper and chopped garlic, add paprika or, if desired, a little dry hot adjika.

Rub the dried lard on all sides with the resulting aromatic mixture, wrap with cling film and place in the freezer.

The lard in onion skins is ready!

Keep the frozen lard warm for about five minutes, then cut into thin slices and serve with mustard and black bread.

HOW TO TASTY SALTE LARD?

Lard is a wonderful product that promotes the accumulation of energy and strength, quickly satisfies hunger and improves immunity. If you use it in moderation, it will definitely not cause any harm.

Many housewives buy pork or beef fat at the markets to salt it themselves. Finding a recipe for salting fresh lard is not as difficult as choosing the right product.

In order to buy bacon that is ideal for salting, pay attention to whether its structure is uniform. It should have a nice pink or white color.

It is not necessary to buy lard with a meat streak, but if there is one, then its thickness should be about two centimeters. Sellers sometimes offer striped bacon, but it is not at all suitable for salting. But it is ideal for smoking.

When choosing a product, pierce it with a sharp knife. If the product has a lot of veins, it is better not to take it; buy lard, which the knife can easily penetrate.

Before deliciously salting a purchased product, select salt and the necessary seasonings: peppers, bay leaves, garlic, cardamom or marjoram. Mix all the ingredients in one bowl, and then grate the bacon into it. Leave it for several days in a cool place to salt out.

The recipe for salting lard will allow you to get a tasty and aromatic dish very easily and without outside help. Do not forget that it is better to freeze the finished pork lard, this way it will be tastier and retain its taste for a long time.

How to quickly and deliciously pickle lard at home.

We will need:

one and a half kilograms of fresh lard,

six tablespoons of coarse salt,

three heads of garlic,

four to five tablespoons of ground black pepper.

These ingredients make six servings and take four days to prepare.

First you need to peel the garlic. Cut the lard into layers of 5-6 centimeters, make cuts in each of them, into which place the garlic, cut into slices.

Mix the spices and rub each piece of lard with the mixture. Place the lard in a bowl and sprinkle chopped garlic on top for flavor.

Place under pressure and leave for a day at room temperature, then transfer to a cool place, but not to frost.

After three to four days, the lard can be stored in the refrigerator or freezer. Now you know how to deliciously pickle fresh lard yourself.

HOW TO SALTE LAD IN BRINE

Homemade salting of lard in brine will not cause any great difficulties. First you need to boil and cool the water, then add a few finely chopped garlic cloves and crushed pepper to it.

Moreover, it’s better not to skimp on the pepper; the more you put it in, the tastier the lard will be. Before salting lard in brine, you need to salt the water at the rate of three to four tablespoons per liter. The brine should smell strong. Cut the lard into small pieces and place in a jar. If desired, add bay leaf.

Salting lard in brine should take place in a cool place, preferably in the freezer, for three to four days. After this time, remove the finished pieces from the jar and dry with a towel or napkins. The finished product is best stored in the freezer, wrapped in foil.

The recipe for cooking lard in brine can be changed to suit your taste. For example, the salting time depends on the size of the pieces. By cutting the lard into smaller pieces, you can speed up the salting time. You can vary the proportions of spices and add something of your own, showing your imagination.

Every experienced housewife has a favorite recipe for cooking lard in brine, but some are especially popular. For example, lard in garlic solution. The lard must be cleaned and placed in cold, clean water overnight.

Before salting lard in brine with garlic, you need to cut it into pieces and make deep cuts. Garlic, prepared in advance, is inserted into them. For spiciness, you can grease each piece with crushed garlic. Then the lard is sprinkled with pepper and coarse salt. The brine is prepared separately, at the rate of two kilograms of salt per five liters of water.

The lard is poured with a cold salt solution, and then placed under pressure and refrigerated for exactly a week. The finished lard must be removed from the liquid and allowed to dry, after which it must be cleaned of salt. Then you can eat the lard. It is better to store it in the freezer.

TASTY AND TENDER LAD BAKED IN THE OVEN

Lard baked in the oven will help to significantly diversify the festive (and not only) table. This is a very tender dish, saturated with the aroma of fragrant seasonings and melting in your mouth. In order to prepare it, you will need:

- 500-600 grams of lard with a layer;
- a head of garlic;
- salt and pepper;
- any seasonings of your choice.

First you need to clean and rinse the fresh lard, dry it with paper napkins. After this, unwind a large piece of foil on the table, taking into account that the lard needs to be wrapped very tightly and well.

Rub the lard with pepper and salt, spread the selected seasoning on top. Wrap the piece in foil, then place it in the oven for about one hour at a temperature of about 180-200 degrees.

Carefully remove the lard, open the foil, leaving it inside, and then place it in the oven again, now for only 15-20 minutes. As a result of this, the lard you baked in the oven will brown.

In this case, the temperature must be reduced by half. While the dish is browning, peel the garlic and divide the head in half. Cut the first half into thin slices, grate the second half.

Remove the lard, remove the foil and rub the piece with garlic. Place thin slices into pre-made holes; if there are none, just make new ones. Then leave the lard to cool.

There is a very good and simple recipe according to which you can cook potatoes with lard in the oven. You can take any lard, but the tastiest one is salted in aromatic spices. To prepare, you will need 100 grams of lard and about a kilogram of potatoes. This will make four servings and will take about 45 minutes to prepare.

Peel the potatoes and cut them into thin slices. Place them on a baking sheet greased with a little oil, and cover with thin slices of lard on top. Bake the dish in the oven for about half an hour at 200 degrees, until browned.

Potatoes with lard in the oven is a very satisfying, tasty and aromatic dish that you are not ashamed to offer to guests.

HOW TO SALTY LARD WITH GARLIC

A simple recipe will help you prepare delicious lard with garlic. Take lard, five or six cloves of garlic, black pepper (both ground and whole), salt and bay leaf - optional.

Before salting lard with garlic, it must be cut into pieces. Then cut each of these pieces several times, but without touching the skin. Cut the garlic cloves into thin slices.

Mix salt and pepper and roll each piece of lard in the resulting mixture. Cover the lard with slices of garlic, place in a deep plate, placing each piece with a bay leaf.

Cover the plate so as to create pressure. Leave for several hours at normal room temperature, then put in the refrigerator for a day. The finished lard must be cleaned of excess salt, put in a bag and hidden in the freezer.