How to cook lard in onion husk

Looking at an excellent piece of fat with meat veins, which smells of smoked products, has a golden color and just melts in your mouth, you will not even think that it can be cooked in just a day.

This fat is made in onion husk, and not in the smokehouse. Although smoked is not much different. Meat streaks in such pieces of fat are not necessary. But they give it a special taste. To prepare such a delicacy does not require a lot of products. One kilogram of fat is enough for a small head of garlic, a liter of water, half a glass of salt, three bay leaves, several peas of black and fragrant pepper and a large handful of onion husk.

If you want a more saturated color of fat and a stable smell of smoked meat, you should take more husks and add a teaspoon of Birch Smoke. In the enamel saucepan pour water, put salt, seasoning and husk. Brine we bring to a boil and only after that we lower into it a piece of fat.

It will be better if the kilogram is divided into several pieces, each weighing three hundred or four hundred grams. They will be easier to stack in a saucepan, and smaller pieces will be salted. Cook the fat in the onion husks for about fifteen minutes. Then remove the pan from the fire and set it on a table in a warm room. Usually it is a table in the kitchen.

To pickle the fat in the onion husks, you need to leave it under the press for a day. To do this, we select a plate or prepare a wooden circle of a suitable diameter and take something heavy instead of the load. Often for such purposes, use a heavy washed stone, a three-liter jar of water or disks from collapsible dumbbells. The main thing is that the pieces of fat are well pressed down to the bottom of the pan.

In a day you can get lard from the brine. Put the pieces in a colander, leave for twenty minutes. During this time, all excess brine will drain. Prepare garlic in advance. To do this, it should be cleaned and passed through a press or chopped on a small grater. Garlic slurry is smeared with lard and wrapped in food film, foil or stacked in disposable bags. We remove the pieces in the freezer. It's only two hours for them to freeze, after which you can eat.

You can prepare lard in onion husks according to the second recipe. For this method, the same ingredients as in the previous time will be required. In addition, you need paprika and a mixture of "Italian herbs", which includes basil, oregano, dried onions, bay leaf, red pepper, sea salt, black pepper and garlic.

Prepare brine. For a liter of water we take a glass of salt, a little black and sweet-scented pepper, a few cloves of a carnation, three leaves of a laurel and a large handful of onion husks. In the boiling pickle, we put the cut pieces of bacon and cook for 20 minutes. Turn off the heat and leave to stand for another twenty minutes. We take the fat from the brine and leave for a short while on a plate. This will allow to drain excess liquid.

Each piece of bacon is shallow cut from the top with a distance of one centimeter. We clean and grind garlic. Mix the gruel with seasoning. With this mixture, we well spread our fat on all sides. We wrap each piece in food film or foil and put it away for a day in the freezer.

Ready lard can be cut by notches. Smooth and beautiful slices are obtained. You can feast on such fat, imposing it on a slice of black bread. And you can use it for frying in different first and second dishes. Although the bacon was cooked, it melts well and fried, filling the dish with the smell of smoked meat.

Peas soup, buckwheat and wheat porridge are especially delicious with such an additive. And for the preparation of the kulesh pieces of fat, cooked in onion husk, will simply be irreplaceable. Trying once such a delicious, you will prepare this dish very often.