Pickled lard in onion husks - take the recipe from here!

What a miracle - this is fat!

I eat from the belly - everything is not enough for me!

According to the recipe I salt -

I will present a gift to all of you.

For example, you can prepare lard in onion husk. The recipe is pretty simple. But the fat turns soft and safe for consumption. And in appearance it is very similar to smoked!

The best ingredient for this dish is fat with a meat layer, the so-called boiled pork or brisket. You can optionally include in the recipe "liquid smoke", then your product in general will be very difficult to distinguish from real smoked.

Salo in onion peel (recipe)

It is necessary to take a glass of pork per kilogram of husk, although the more it is, the more brightly the color of your product will turn out. Peel the husk thoroughly with hot water, put it in a cooking bowl and add water. Then it is necessary to bring this "husk mixture" to a boil and boil on low heat for 10 minutes. Then it should be added laurel leaves (3-5 leaves), sweet pepper (10 peas), salt (1 cup), 5 cloves of garlic and put Cut into pieces 10x5 cm fat. The brine should completely cover the fat. If necessary, you can add water.

Now 2-2,5 hours you need to cook lard in onion husk. This recipe has come down to us from ancient times, when the fat was "tormented" in the oven and longer. Therefore, during cooking, you can cut off the fat for sample: it should be well salted.

If we salt the lard in the onion husks and, to the taste, we determine that it is salted enough and has reached the desired softness, the saucepan should be removed from the heat and left to cool. Then the pork must be taken out of the brine, the flakes removed and the pieces wiped with paper napkins.

Now you can grate the lard with ground pepper, garlic, previously finely ground, other spices to taste and put it in a bowl. From above, meat should be covered with a flat plate and crushed with something heavy - oppression. For the yoke, a bottle of water or a clean stone, suitable for size, is quite suitable.

Practically it is possible to consider ready fat in onion husks. The recipe for its preparation provides only the last stage - cooling the product in the refrigerator for 12 hours. After it comes out an extra brine, cooked lard wrapped in foil or parchment and moved to the freezer.

There are many other salting salting recipes. Among them there is dry salting and pickling in brine.

Salo in brine (recipe)

This recipe means to produce salting in a special salt spicy solution - brine. The amount of salt for brine is determined with the help of an ancient "appliance" - a simple, cleanly washed potato. It is lowered into a solution and salt is added to it on a tablespoon, immediately stirring it. As soon as the potato ceases to touch the bottom of the vessel, hanging in the middle in the solution - it means that you no longer need to add salt.

The second important point in salting products is that salt should be used only in stone, but not iodized. The third most important aspect is the choice of the initial product: the fat should be fresh, white in color and not from an uncastrated boar. In order not to be mistaken, you need to cut the skin and burn it when buying pork. The smell of a burnt hide should be pleasant - this indicates a high quality product.

Now you need to pour the lard over the brine. You can use a three-liter jar, you can pan or bowl. The main thing is to make sure that the meat is completely covered with liquid. To do this, a circle is placed on the top, which is pressed with a yoke - a load holding the fat below the brine level.

In this condition, fat should stay for about three days at room temperature. After this time, you need to get the fat and drain the used brine. Now the pieces should be sprinkled with a mixture of seasonings and overlaid with chopped garlic cloves. For a mixture of seasonings suitable for a variety of types of pepper, coriander, dry or fresh herbs. That's the secret of salting. It remains only to wrap fat in a cloth or foil and hide in the freezer.