Salo has been popular all over the world since time immemorial. There are many ways to prepare it, and almost everyone can cope with this task. In combination with various seasonings and additives, pork fat acquires a truly amazing taste. One of the most common cooking methods is lard in onion husks. The most delicious recipes are presented below.

Lard in onion peel - the most delicious recipe

In order to properly cook lard and make it really tasty, it is worth observing some rules in working with this product. First of all, you do not need to start salting immediately after purchase, the piece should lie in a cold place for at least 24 hours.

There are requirements for onion peel. Discard the top layer covering the turnip, and for pickling take only the subsequent layers. You also need to consider that a lot of husks will be required, at least 3 glasses per kilogram of product. In this case, the finished snack will get a pleasant rich shade.

To prepare snacks you will need:

  • 700 g of fat;
  • 2-3 handfuls of onion husks;
  • 100 g of coarse salt;
  • 1-2 garlic heads;
  • black, red pepper;
  • some paprika;
  • coriander;
  • dried greens;
  • cling film.

Work sequence:

  1. Rinse onion peels, put in dishes, add water, put on low heat.
  2. Cut fat into neat rectangular slices of a convenient size.
  3. When the liquid with the husks begins to boil, add salt, and after a few minutes put the prepared pieces in a container.
  4. Keep the fat on the fire for no more than 5 minutes, turn off the stove, wait until the liquid has completely cooled. So the future snack can be well saturated with natural dye.
  5. Prepare a mixture for salting from salt, crushed garlic, pepper, seasonings and dried herbs, and when the onion broth cools down, get lard, dry and roll in this composition.
  6. Wrap each piece in a plastic wrap and put in the refrigerator for a day.

Important! Do not be afraid to exceed the amount of salt, lard is that unique product that does not absorb too much. It is much worse if this component is less than it should, in which case the pork fat will not be able to salt out as needed.

Salo in brine

More materials: the most delicious brine recipe

Tasty and especially tender fat will turn out if kept in brine for several days.

To prepare a snack you will need:

  • 1.2 kg of fat;
  • 220 g of salt;
  • peeling onions;
  • bay leaves;
  • dry adjika;
  • a mixture of peppers;
  • dried greens.

Operating procedure:

  1. Wash the lard thoroughly and cut into small rectangular pieces.
  2. Rinse onion peel, add water, sprinkle with salt, put bay leaves and boil for a quarter of an hour, and then remove from the stove and cool.
  3. Grate the prepared pieces with dry adjika, put into a container and pour with a cooled brine, then set the oppression and leave for 2-3 days.
  4. When the product is ready, remove it from the liquid, dry and roll in a mixture of peppers and dried herbs.

Tip. To make the fat color more saturated, not only the onion husk, but also the cherry leaves will need to be added as a dye. You can also use saffron or curry.

Salted marinated onion peel

To salt the lard by this method, you will need to prepare a saturated marinade with lots of spices.

For work we will prepare:

  • 800-900 g of fat;
  • 210-220 g of salt;
  • 45-50 g of sugar;
  • 2-3 glasses of onion peeling;
  • large garlic head;
  • ground red pepper;
  • oregano;
  • bay leaves;
  • black pepper peas;
  • dried cloves.

Procedure:

  1. Cut the fat into even, rectangular slices.
  2. Place the washed husk in a saucepan, add water, add salt, sugar, bay leaf, chopped garlic and seasonings, and then put on the stove.
  3. Boil the mixture for a quarter of an hour, put pieces of bacon in a saucepan and cook the same amount.
  4. Remove the container from the burner, close the lid tightly and leave for 12 hours, then remove the pieces, dry and store in the refrigerator.

Tip. In the process of preparing bacon in onion peel, it is better to use dishes whose inner part is covered with dark enamel, since the natural dye tends to eat on the surface and it is almost impossible to wash a white pan from it.

Boiled lard in onion peel

To make the fat soft, it will need to be well boiled in a salt solution with onion husks and spices.

For cooking you will need:

  • 900 g of fat;
  • head of garlic;
  • 250 g of salt;
  • bay leaves;
  • peppercorns;
  • husk from onions.

Work sequence:

  1. Dissolve salt in water, put onion peel and put on fire until it boils.
  2. Cut the washed fat into pieces, and when the salt solution heats up, put it in a pan.
  3. Add bay leaves, peppercorns to the main component and continue cooking. How much to cook fat depends on personal preferences, the longer it will be in boiling water, the softer it will turn out in the end. However, do not keep it on fire for more than 40-45 minutes.
  4. When the product boils, remove it from the pan, dry, cool, then grate boiled lard in onion husks with chopped garlic and a mixture of peppers.

Attention! When cutting a piece before cooking it is impossible to remove the skin, otherwise the product simply "spills" under the influence of high temperatures.

Smoked taste with liquid smoke

Even in the absence of a smokehouse, you can cook lard, the taste of which will be no worse if made with liquid smoke. And onion peel will give the appetizer a beautiful golden color.

The composition of the components:

  • 800 g of fat;
  • 100-120 g of salt;
  • 30-40 ml of liquid smoke;
  • onion peelings;
  • peppercorns;
  • bay leaves;
  • paprika and coriander.

Work sequence:

  1. Wash onion peelings, put in a pan, pour in water, add salt, bay leaves and peppercorns. Put on a slow fire.
  2. Cut the lard into slices, and when the broth with the dye boils, put it in a pan and add liquid smoke.
  3. Tightly seal the container with a lid and leave the product in the marinade for 12-16 hours, then remove, dry and roll in the seasoning mixture.

Attention! Lard cooked in this way can only be stored in the refrigerator, putting it in a plastic container with a lid, otherwise the product will quickly lose its rich smell.

Cooking fat in a slow cooker

Household appliances can greatly facilitate the work of a housewife, and you can make tasty fat in a slow cooker.

This will require:

  • 1.2-1.3 kg of fat;
  • 210-220 g of salt;
  • Bay leaf;
  • peeling with onions;
  • dry adjika;
  • mustard seeds.

Sequencing:

  1. Wash the lard and cut it into pieces.
  2. Rinse the onion peel and put half in the bowl of the device, place the lard on top, covering the rest of the husk.
  3. Pour in water, pour salt, put bay leaves and close the lid, setting the mode "Extinguishing".
  4. After an hour, turn off the multicooker and leave the workpiece in it for another 8 hours.
  5. Remove pieces, dry, grate with a mixture of mustard seeds and dry adjika.

Tip. In order not to spend too much time on the selection of spices, you can buy a ready-made composition for salting fat, which has all the necessary components.

Oven bacon recipe

Another simple recipe for delicious bacon is baking it in the oven.

To make a snack, you need a composition of products:

  • a piece of fat;
  • onion peelings;
  • bay leaves;
  • peppercorns;
  • garlic;
  • carrot;
  • mustard;
  • salt;
  • cooking foil.

Operating procedure:

  1. Prepare a hot broth of husk and salt by adding pepper and bay leaves.
  2. Pour slices of fat with the prepared mixture and leave overnight, and then remove and dry.
  3. Cut carrots, garlic into small pieces and stuff the product, making neat cuts.
  4. Lubricate the workpiece with mustard, wrap in foil and put to bake.
  5. 10-15 minutes before taking out the dish, you should unfold it and let it brown, pouring the juice that stands out.

On a note. You can make this dish in the form of a roll, but in this case you need a layer of bacon with meat layers no more than 3 cm thick.

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