Lard in onion skins at home - 8 most delicious recipes

How to salt lard in onion skins at home?

Lard lovers should like this method. The lard turns out to be very delicate, of a beautiful brown shade and with a pronounced spicy taste. In appearance, the finished product will resemble smoked meats - the same ruddy and appetizing. For salting, we recommend choosing lard with meat layers or brisket: the combination of juicy meat fibers and tender lard will leave few people indifferent. The skin can be cut off before cooking, or left and well peeled, if desired.

Cooking time: 4 hours.

Cooking time: 15 min.

Servings - 4.

• 
  Prepare lard: it needs to be rinsed, dried well and scrubbed, if necessary. The surface must be completely clean. Cut off or leave the skin, as desired. Next, prepare the brine: pour water in the specified amount into a saucepan of a suitable volume and add salt. We put the pot on the stove, dissolve the salt and bring the brine to a boil. Then add the onion skins, stir, lower the temperature of the stove and cook for five minutes at a low boil. Then put the bacon in a saucepan, completely immerse it in the brine with the husk and bring it to a boil again. Cook with a slow boil for another ten minutes.
• 
  We remove the pan from the stove, but we don't get the bacon. After fifteen minutes, remove it, peel it and put it on a plate - let the excess brine drain. If you want to give the fat a smoother shape, press it down with a press and leave it to cool completely.
• 
  While the lard is cooling down, prepare a spice mixture for pickling. Peel the garlic and chop it finely with a knife. Bay leaf with crumbled hands as small as possible. Crush allspice peas with a knife until crumb. Mix everything together in a small bowl.
• 
  In a piece of cooled bacon, we make small cuts and put the prepared spice mixture in them. We also rub the surface well with the mixture. Wrap the bacon in foil and put it in the freezer.
• 
  Let the bacon stand in the freezer until it hardens completely, for at least four hours. Ideally, you need to let it lie down for a day - so the bacon is saturated with spices and becomes tastier. Then it can already be cut into thin slices and served. The perfect accompaniment is fresh Borodino bread. This bacon keeps well in the freezer for several months.

Bon Appetit!

Fragrant boiled bacon in onion peel with garlic

A simple and affordable recipe for hot pickling lard in onion skins. Due to cooking, the bacon becomes tender and is soaked in spices much faster when compared with the cold salting method. Outwardly, the product is very similar to smoked bacon, due to its color. A slice of such fragrant bacon is perfect for sandwiches and as an addition to borscht.

Cooking time: 24 hours.

Cooking time: 30 min.

Servings - 6.

Ingredients:

• Pork fat - 1 kg.
• Water - 7 tbsp.
• Coarse salt - 1 tbsp
• Onion husk - 30 gr.
• Garlic - 4 cloves.
• Bay leaf - 4 pcs.
• Ground black pepper - 1 tsp

Cooking process:

1. We choose lard with layers of meat - this way it is much tastier and looks more attractive. We wash the piece, dry it and cut it into smaller pieces, so that it is more convenient to cook and then cut it. Peel and wash the garlic. Remove the surface husk from the onion.
2. To prepare the brine, pour the specified amount of water into a saucepan of a suitable volume and add salt. We put the pot on the stove and heat the contents.
3. While the brine heats up, pour the husk into it, mix. The husk will get wet, the salt crystals should gradually dissolve.
4. Next, we send peeled chives, black pepper and bay leaves into the pan, mix. We are waiting for the boil.
5. Put pieces of bacon in a boiling brine with spices, bring to a boil again, after which we reduce the temperature of the stove and cook for twenty minutes at a slow boil.
6. After the specified time has elapsed, remove the pan from the stove, close the lid and leave for twenty-four hours. During this time, the bacon is saturated with marinade.
7. After pickling the bacon, dry it and cool it in the refrigerator. The fat can be cut and consumed after cooling. It can also be folded into a container and sent to the freezer, where it can be stored well for two to three months.

Bon Appetit!

How to cook delicious bacon in onion skins in a slow cooker?

Lard in onion skins can be cooked in a slow cooker - this is very convenient. We put all the ingredients in a bowl, fill with brine and "forget" for one hour. We also leave boiled bacon to insist and marinate in the bowl. To prevent the finished bacon from crumbling when cutting into thin slices, we recommend keeping the pieces in a plastic bag at room temperature before putting it in the freezer.

Cooking time: 1 hour. without taking into account the time of infusion.

Cooking time: 35 min.

Servings - 6.

Ingredients:

• Pork lard with meat layers - 800 gr.
• Water - 1 liter.
• Coarse salt - 170 gr.
• Onion husk - 1 tbsp.
• Garlic - 4 cloves.
• Bay leaf - 4 pcs.
• Black peppercorns - 8 pcs.

Cooking process:

1. We thoroughly wash the fat with layers of meat, clean the surface with a knife and dry it. If the piece is large, then we cut it into smaller pieces so that it is convenient to put them in the bowl.
2. Remove the surface husk from the onion and rinse it with running water. We put half of the total amount of husk on the bottom of the bowl.
3. Next, lay out pieces of bacon, on it - pots of black pepper and bay leaves. Put the rest of the onion husks on top.
4. To prepare the brine, pour water in the specified amount into a separate container and add salt. We put the pan on the stove and heat the contents until the crystals completely dissolve and boil.
5. Pour lard with husks in a bowl with prepared brine.
6. We put the bowl in the multicooker, close the lid and select the "Quenching" mode for one hour. When the program time has expired, turn off the device, and remove the bowl with the contents.
7. Cover the bowl with a towel and put it in a cool place for eight to ten hours so that the bacon is soaked in the marinade. After that, we take out the bacon and thoroughly dry each piece.
8. Peel the garlic, rinse, dry and pass through a press.
9. Rub the dried pieces of bacon with a garlic mass.
10. We put the prepared bacon in a plastic bag, tie it tightly and leave at room temperature for four to five hours.
11. Then we take out the bacon and wrap it in foil. We put it in the freezer for storage.
12. Before using such lard, we take it out of the freezer a couple of minutes before cutting - it turns out to be easier to cut it into thin slices.

Bon Appetit!

A simple and delicious recipe for lard in onion peels with liquid smoke

Lard cooked with onion skins and liquid smoke can be consumed almost immediately after cooking, only by cooling it after boiling. You can also wrap it in foil and store it in the freezer, taking it out and eating it as you like.Lard is stored for two to three months, becoming more delicious over time.

Cooking time: 1 hour. without taking into account the time of infusion.

Cooking time: 25 min.

Servings - 6.

Ingredients:

• Pork fat - 1 kg.
• Water - 3 liters.
• Liquid smoke - 270 ml.
• Coarse salt - 550 gr.
• Onion husk - 70 gr.
• Garlic - 6 cloves.
• Bay leaf - 3 pcs.
• Black peppercorns - 20 pcs.
• Ground red pepper - 1 tsp

Cooking process:

1. We wash the fat, dry it and cut it into pieces of such a size so that it is convenient to cook and then use them. Pour water into a saucepan and add salt. Mix and place on the stove. Heat to a boil. In the process of heating, add liquid smoke and washed onion husks to the brine. We also put bay leaves, black pepper. When the brine with spices boils, lower the bacon and immerse it on the bottom.
2. Wait for the boil again and lower the heat. Cook lard with an inactive boil for forty to fifty minutes. After this time, remove the pan from the stove, take out pieces of bacon and leave them to cool completely.
3. Peel the garlic, wash, dry and finely chop with a knife. Rub the cooled lard with chopped garlic from all sides. Wrap in foil and put in the freezer.
4. The fat can be cut and consumed after cooling. But it will be tastier if you let the product freeze completely. And to cut it into thin slices, you need to take it out before using it for five minutes to warm it up.

Bon Appetit!

Lard roll in onion skins at home

If you roll the bacon into a tight roll and cook it with onion skins, then the appearance of the product familiar to everyone will radically change. At the same time, it is important that there must be layers of meat in the lard - they will give not only an important taste accent, but also visually ennoble the cut of the roll. For aromatization, we will use suneli hops, although, of course, you can use any set of spices, according to your taste and desire. But we do not recommend replacing garlic and red hot peppers, since they are ideally combined with bacon.

Cooking time: 12 hours.

Cooking time: 25 min.

Servings - 6.

Ingredients:

• Pork fat with skin - 1 kg.
• Water - 5 liters.
• Ground red pepper - to taste.
• Coarse salt - 500 gr.
• Onion husk - 200 gr.
• Garlic - 10 cloves.
• Bay leaf - 3 pcs.
• Black peppercorns to taste.
• Hmeli-suneli - to taste.

Cooking process:

1. We wash the fat, dry it, do not cut the skin - it will wrap the roll with it. To make it easier to work, the bacon can be cut into smaller pieces. We rub lard on all sides with suneli hops and red pepper.
2. We fold each piece of bacon into a tight roll and, so that it does not turn around, we immediately tie it with a dense thread.
3. Thus, we fold and tie each roll.
4. Pour water in the specified amount into a large saucepan and add salt. Mix and place on the stove. Heat to a boil. In the process of heating, add washed onion husks, bay leaves, black peppercorns and peeled chives to the brine. Then we lay the rolls and immerse them on the bottom. We wait for the brine to boil, close the lid, reduce the heat and cook the rolls at a slow boil for two hours.
5. After this time, remove the pan from the stove and leave it with the contents for twelve hours. Then we take out the rolls and dry them. We put it in the refrigerator for cooling. Cut the roll into thin slices before serving. The roll goes well with mustard, horseradish, black bread.

Bon Appetit!

Soft and tender lard in onion peel with prunes

The combination of onion skins and prunes makes lard very interesting in taste and attractive in appearance. Firstly, the lard acquires an appetizing brown color, and secondly - a delicate smoked aftertaste, thanks to the prunes. If such a recipe has not yet been in your culinary arsenal, you should definitely try it!

Cooking time: 10 hours.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Pork fat - 700 gr.
• Water - 1 liter.
• Coarse salt - 200 gr.
• Onion husks - 3 handfuls.
• Granulated sugar - 2 tablespoons
• Prunes - 5 pcs.
• Black peppercorns to taste.
• Bay leaf - 3 pcs.

Cooking process:

1. We wash the fat, clean it with a knife, dry it. The skin can be cut off, or you can leave it - as you like. Rinse the onion peel and squeeze it lightly. Wash the prunes thoroughly.
2. Pour water in the specified amount into a suitable size pan and add salt and sugar. Mix, put on the stove. Heat to a boil, and in the process of heating add washed onion husks, prepared prunes, bay leaves and black peppercorns. Stir and wait for boiling.
3. Put the prepared bacon in the boiling brine. We immerse it so that it is completely covered with liquid and spices. Reduce the temperature of the stove, cook the bacon with a slow boil for thirty minutes. When cooking is over, remove the pan from the stove, close the lid and leave for ten hours to infuse and marinate.
4. After this time, remove the bacon from the pan, dry it and wrap it in foil. Put it in the freezer and wait until it freezes completely. Before serving, we take the bacon out of the cold for a couple of minutes so that it has time to thaw a little, and it is easier to cut it.

Bon Appetit!

Step-by-step method of cooking bacon in brine with onion peel

Lard is a very popular product, especially in winter. It quickly nourishes and warms. Surely every lard lover has his own favorite salting method in stock. And if you want something new, then we suggest trying this recipe: in hot brine with onion peel. The more onion skins, the richer and more attractive the color of the finished bacon will be.

Cooking time: 24 hours.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Pork fat - 1.5 kg.
• Water - 1.5 liters.
• Coarse salt - 170 gr.
• Onion husks - 5 handfuls.
• A mixture of peppers and peas to taste.
• Garlic - 6 cloves.
• Bay leaf for brine - 4 pcs.
• Bay leaf for rubbing - 1 pc.
• Ground black pepper to taste.

Cooking process:

1. We wash the onion peel. To do this, pour it into a bowl, fill it with water, stir it actively with your hands, then drain the water. We repeat one more time.
2. Put half of all onion husks in a saucepan. You can also use a multicooker for cooking.
3. We wash the fat, clean it with a knife, dry it. We cut it into pieces of a convenient size. Put the bacon in a saucepan. Pour salt on top, put bay leaves and a mixture of peppercorns.
4. Put the rest of the onion husk on the lard with spices. Pour in water in the specified amount.
5. Place the pot on the stove and bring the contents to a boil. If you are using a multicooker, set the "Soup" mode. After boiling, cook the bacon for twenty minutes. After the specified time has elapsed, remove the pan from the stove (turn off the multicooker) and leave the bacon in the brine to infuse for a day.
6. After that, remove the pieces of bacon and dry well with a paper towel.
7. Peel the garlic and pass it through a press. Mix the garlic gruel with crumbled hands with bay leaves and black ground pepper.
8. Rub each piece of bacon with the resulting mixture from all sides.
9. We wrap the grated bacon in parchment, put the bundle in a plastic bag and put it in the freezer for five to six hours.
10. Before serving, take the bacon out of the freezer for a couple of minutes, so that it has time to thaw a little, and it would be easier to cut it into thin slices.

Bon Appetit!

Delicate and fragrant bacon in onion skins in the oven

Delicious lard recipe. The cooking process boils down to rubbing a piece of spices and garlic and placing it in a roasting sleeve along with onion skins. The oven will do the rest. After baking, the most difficult thing is to wait for the time during which the lard should cool down and be saturated with aromas. After that, an appetizing piece can already be cut and served.

Cooking time: 1 hour excluding infusion time.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Pork fat with meat layers - 1 kg.
• Smoked paprika - 1 tsp
• Coarse salt - 2 tsp
• A mixture of spices for lard - 1 tbsp.
• Ground black pepper - ½ tsp.
• Garlic - 4 cloves.
• Prunes - 6 pcs.
• Bay leaf - 4 pcs.
• Onion husks - 2 handfuls.

Cooking process:

1. We wash the fat, clean it with a knife, dry it. We cut it into pieces of a convenient size for baking. We spread the pieces on a flat surface.
2. Pour salt on the lard. We use only large, small ones can give an inadequate result to taste.
3. Then sprinkle lard with smoked paprika.
4. Then pour in the lard spice mixture and black pepper.
5. Peel the garlic and pass it through a press. We also spread the resulting gruel on lard.
6. Rub the spices with garlic and salt on the surface of the bacon with our hands.
7. We put the prepared grated bacon in the baking sleeve. We wash the prunes, dry them with a paper towel and put them in the sleeve on top of the bacon.
8. We also lay bay leaves.
9. Lastly, lay the onion peel and tie the sleeve tightly on both sides. We spread the sleeve with bacon on a baking sheet. Preheat the oven to a temperature of 200 degrees and put a baking sheet with bacon on a medium level. We bake for one hour.
10. After baking, remove the baking sheet with bacon and leave it unopened for eight to ten hours. During this time, the bacon will cool down and be well saturated with spicy aromas.
11. We remove the finished lard from the sleeve, clean it of excess spices and cut it into thin slices. Serve with bread, mustard, adjika.

Bon Appetit!