How to make a layer in onion skins. Meat layers with bacon in onion skins - it will work out, you can't drag it by the ears

29.12.2020

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

How to make lard ambassador in scales yourself at home? To salt the lard boiled in the husk and turn out to be appetizing, causing the desire to "swallow saliva", you must follow a few simple recommendations while preparing it for salting.

Excerpt. For cooking, it is better to take a two-day product. To do this, you need to stand fresh lard on the refrigerator shelf for two days, wrapped in a clean cloth.
Thickness. Do not boil too much shmat, otherwise it will not be able to salt out evenly. It is necessary to cut it into three or four slices or into small pieces the size of a pack of processed cheese "Druzhba".
Brine strength... In order not to be mistaken with the saturation of the salt solution, you can check its concentration by the "grandmother's" method. When dissolving salt, you need to put a raw egg or half a potato in the water. As soon as the egg or tuber begins to float to the surface, you can stop salt.
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 battery or in a warm, switched off oven, then rinse thoroughly.
Spices . To add flavor, you can pour any herbs, seasonings into the pan and the mixture for coating. It is recommended to use all kinds of ground peppers, basil, garlic, cilantro, laurel, dried dill.

You can check the readiness of the product with a knife, fork or toothpick, sticking it into the piece located on top. If a toothpick enters like oil, you can turn off the gas.

Lard in onion skins: recipe 5 minutes without cooking

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

What to prepare:

fat - 1 kg;
onion husks - 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

Pour the washed husk into the water, boil, cook for ten minutes, not allowing the liquid to boil.
Cool, squeeze the husk and discard, strain the water if desired.
Prepare the brine. Pour salt into red-brown water, boil for three minutes.
Rinse the lard cut into bars, transfer to a clean jar, without ramming. Send spices, bay leaves, garlic cut into slices there.
Pour the contents with cold brine, keep the workpiece in the room for two days.
Refrigerate 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, cut into very thin slices before serving.

Hot cooking

Most housewives prefer to cook lard in onion skins in order to end up with a delicate, aromatic meat product, with a smell and taste similar to smoked. The hot-prepared delicacy can be served on the table after a day, slightly freezing in the refrigerator. For pungency, spice and aroma, you can add adjika, mustard, garlic, liquid smoke or Provencal 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 is easy to cook it, in time the whole process will not take more than an hour. If you wish, you can use the "Five Minute" option, if you do not want to cook the pieces for a long time.

What to prepare:

lard with meat layers - 1 kg;
onion peel - a glass;
salt - a 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

Dissolve sugar, salt in water, stir spices, laurel, chopped prunes.
Bring to a boil, boil for three minutes.
Cut the bacon into two parts, making shallow cuts on each, place in a hot marinade.
Cook for about ten minutes, remove from heat.
Set aside for 15 minutes.
Get it out, wipe it off.
Chop the garlic with a knife, mix with pepper. Rub both pieces with this mixture, fill the cuts with the mass.
Wrap in foil, put in the freezer. After five to six hours, you can already try.

To make a smoked snack in onion skins according to the "Five Minute" recipe, you need to boil the pieces for five minutes, throw the chopped garlic cloves into the pan, and leave them there for a day. Then squeeze the contents with oppression, wait another day. Take out, grate with pepper, garlic gruel, transfer to bags and freeze.

With mustard

Peculiarities . It only takes a couple of hours to cook boiled bacon in onion peel with mustard. You can taste the product immediately after rubbing it with aromatic spices. Leaving the pieces in the brine for a long time is not necessary for this recipe.

What to prepare:

fat - 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

Dissolve salt and dry mustard in water, add the husk.
Place the washed large pieces in water.
Install heavy oppression on top.
Boil the solution, cook the bacon for about 40 minutes (depending on its thickness).
Take out, cool.
Brush with diluted mustard mixed with garlic gruel.
Put in the freezer for half an hour, then taste.

For spiciness, you can add soy sauce, ground paprika, hot pepper to the mixture for coating, 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 to set off the spicy taste of the delicacy. You can add liquid smoke during cooking, it will give the snack a "natural" smoked flavor.

What to prepare:

water - 1.5 l;
lard (possible 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

Rinse the husk, add water, boil.
Pour in salt, pour in liquid smoke.
Rinse the bacon, transfer to a saucepan with a dark brown liquid.
Add half a tablespoon of adjika, bay leaves, two or three garlic cloves. Boil for eight minutes.
Turn off the gas, press down the contents with oppression, leave it there for a day.
Chop the rest of the garlic, mix with adjika, pepper.
Grate pieces, put 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 peel, so that they absorb the spicy aroma of liquid smoke and spices. To preserve the smoked flavor, the chunks must be carefully packed in bags or wrapped in foil.

In the oven

Peculiarities . You can even salt lard in onion skins in the oven, spending just an hour cooking. Judging by the reviews of culinary experts, the method allows you to get a fragrant, delicate and juicy product without much effort. It is allowed to use even very hard pieces, it will be very difficult to notice the difference in the output.

What to prepare:

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

How to do

Pour salt, husks into the water. Boil the pieces for 15 minutes.
Sprinkle with garlic slices, sprinkle with pepper.
Wrap foil around each slice.
Bake in the oven at 200 ° C for half an hour.
Remove the foil ten minutes before the end of cooking.
Cool, freeze.

In a multicooker

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

Cut the washed piece into three to four pieces.
Spread half a handful of onion skins on the bottom of a multicooker bowl.
Place lard on top.
Cover with husks, broken bay leaves.
Prepare the brine separately. Dissolve salt in five multi-glasses of water, pour liquid over the contents of the bowl.
Close the lid of the device, turn on "Extinguishing" for an hour.
After the signal, be sure to turn off the "Heating", leave the workpiece to infuse for about ten hours under the lid.
Remove the slices, wipe, coat with a mixture of chopped garlic and spices.
Place in the refrigerator for freezing.

To color the fat in a rich amber color, you need to take onion husks. Hulls from red will help to get a purple-brown hue. You can even add some beetroot juice to the brine to simulate a reddish-brown smoked crust.

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

Reviews: "It's insanely delicious"

It's 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 salt lard in the same way, although I also add to the water itself when cooking, I add the 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 salts, try not to regret it and don’t spoil the bacon, at least it is tastier 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 cook the husk for 10-15 minutes and only then lower the bacon for 10 minutes. It must be dipped into boiling water. I got it boiled only once in all these years. Because I forgot about it and left it for 30 minutes.

Ksenia's mom, http://www.stranamam.ru/post/13029496/

Done. What can I say. Pretty tasty. It tastes significantly different from lard. It turned out just a different product. I really don't quite understand what the onion peel is for? For beauty? The fat does not darken inside, only outside. Doesn't give any taste ... The product is somewhat similar to baked in the oven. But I repeat, delicious. I will do more. I recommend.

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

And I know and confirm that it is insanely delicious !!! This is my favorite "kind" of lard.
With one "but" - I use much more onion peel, and it first boils with water and spices, and then lard gets there. The color is amazing and less fat is digested into the broth.

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

The cold weather has come, and I want something more nutritious and tasty.

I suggest preparing salted brisket or pork cuts with instant lard in onion skins for breakfast.
Boiled brisket, in onion skins, with spices is a funky snack that is also easy to prepare. It's not even quite true, pork layers with lard are not only an appetizer, it is a quick snack, breakfast - on a sandwich, for example. This is the same sausage, only much better, and entirely natural. Still boiled brisket in onion skins is much cheaper than any decent sausage, which is also very interesting.

I immediately cook two or three pieces of such pork layers in the husk, I leave one in the refrigerator for slicing, the rest I put in the freezer. As needed, the next piece is simply transferred to the refrigerator and used for its intended purpose. Such boiled bacon or brisket in onion skins can be tasted the next day, when it cools down.

It is better to choose fresh brisket with less fat.

Pork interlayers - 1 kg. (2 pcs.) I got enough meat parts of the interlayer
Onion peels - 5 handfuls
Water - 2-3 liters
Salt - 2-3 tbsp. l.
Garlic - 7 cloves (the amount of garlic may increase or decrease to taste)
Seasoning for salting bacon - 1 pack. (50 gr.)
A mixture of black and red ground pepper - 2 tbsp. l.
Baking paper - for storing the finished brisket.

Rinse the pork layers under running water.

Pour water into a saucepan, add washed onion peel and lay out the layers.

We put the pan on fire and bring to a boil, remove the resulting foam. Salt. The water must be salty enough.
Cook lard with meat in onion skins over medium heat, so that the broth boils for 1.5 hours.

During cooking, the layers become a beautiful dark brown color from onion peels, in appearance these pieces look like smoked ones.

When the cooking time is up, let the layers cool directly in the broth.

Look at the photo, what a beautiful brisket in the husk turned out!

Squeeze the garlic through a press and rub each piece thoroughly from all sides so that they are completely saturated with the garlic aroma.

Then sprinkle the pieces of interlayers with a mixture of peppers, grind, and also add seasoning to the interlayers for salting lard, all the same carefully rubbing into the lard.

The aroma of this brisket is just crazy, and you just want to cut off a piece and eat it with a slice of bread. But we need to wrap each grated piece of pork belly in baking paper and send it to cool in the refrigerator.

Boiled pork layers turn out to be very beautiful, aromatic and insanely tasty.

For breakfast - the most it ...

Such a tasty and quick salted lard in onion peel with garlic and spices is very popular in our family, it is very easy to cook them.

I continue the series of meat snacks. Over the past couple of months, I've cooked lard in onion skins several times, the most delicious recipe I've ever tried. And I have a lot of experience with this product: I twist rolls, salt them with dry salting, and make them in brine. But this one is still out of competition. If you take a good piece of lard, in which there will be wide layers of meat, then after salting one to one ham will taste. The meat is very tender, very juicy, and the fat just melts in your mouth. And what a scent! In a word, friends, do not miss the recipe and be sure to cook lard in onion skins. Moreover, cooking will take only half an hour.

In terms of composition and method of preparation, the recipe for lard in onion peel is extremely simple. First, we make a decoction, and then we cook lard with spices in it, the set of which can be changed to your liking.

Ingredients

To cook tasty bacon cooked in onion skins, you will need:

pods or brisket (lard with layers of meat) - 1 kg;
bay leaf - 2 pcs;
black peppercorns - 1 tsp;
allspice - 1 tsp;
coriander grain - 2/3 tsp;
caraway seeds - 2-3 pinches;
water - 5 glasses;
coarse table salt - 5 tbsp. l. with a slide;
onion peels - 3 large handfuls.

How to cook lard in onion skins. Recipe

Where to get enough onion husks? There are several options. If you plan to cook in advance, then collect the cleanings in a separate bag. If you want to do it right now, but there is no husk, ask the sellers in the vegetable rows in the market. Usually there is a lot of it and you can dial a decent package for free. You need a lot of husk to cover the fat from all sides. The more it is, the more intense the color of the finished fat will turn out.

I wash the collected husk to remove dirt, soil residues, dust. Pour boiling water for a few minutes, then rinse very thoroughly under running water. The husk will get wet, clean and soft.

For my taste, the best lard with onion skins is obtained when there are layers of meat in the piece. But this is not necessary, everything is at your discretion. I took a tall piece of the underworld (or peritoneum), in which meat and fat layers alternate.

The skin must be cleaned of carbon deposits, scrubbed out to become light. I do this: I pour a piece of lukewarm water over a piece and scrape it well with a knife until the skin brightens.

All brown areas need to be cleaned, if there are residual bristles, burn over an open fire. After cleaning, I rinse and dry again.

I am preparing a decoction of spices. I pour a liter of water into a wide saucepan plus another 250 ml glass.

I pour in five tablespoons of coarse table salt. I collect with a small slide as shown in the photo. I put the pan on a low heat. While stirring, I dissolve the salt. If there is sediment at the bottom, I filter it.

Spices and seasonings are those ingredients that have a greater impact on the taste of the finished product. The set can be anything, choose at your discretion. But there must be black pepper, allspice and lavrushka. To these I added cumin and coriander. More options: Provencal herbs, paprika, cumin, white and black mustard, ready-made spice mixture for meat or for barbecue.

I bring the water to a boil, pour the spices along with the bay leaf, boil for five minutes.

It is more convenient to cook lard by cutting into large pieces. I cut a kilogram cut in half.

For cooking, use stainless steel cookware, coated or cauldron. The enamel may turn dark. At the bottom of the cauldron I put half of the onion peel. On it, in one layer, pieces of bacon with the skin down.

I throw in the husk on top to completely cover the surface.

I pour out the boiling brine. It needs so much that the fat is completely immersed in the brine. Otherwise, it will be salted unevenly, the color will also be different.

I put the cauldron on medium heat. Once the brine starts to boil, adjust the heat so that the boil is moderate. Cover with a lid, cook for 15-20 minutes. During cooking, I turn it over a couple of times.

I turn off the fire, leave the bacon in the cauldron without removing it from the brine. When it cools down to room temperature, I take it out in a cool place or put it in the refrigerator until the next day. During this time, the lard will absorb all the aromas, take as much salt as needed and turn into a pleasant golden color. You can withstand more, I somehow stood for almost two days in the refrigerator, and for my taste, the prolonged salting only became tastier.

Garlic is another must-have ingredient. I rub lard with it after it has been marinated for the right time. I take it out of the cauldron, dry it and squeeze more garlic right onto the piece through a press.

I rub on all sides except for the skin. Well, now it remains to stand for a few more hours for the garlic to be absorbed, and you can try.

If you are cooking a large portion, after rubbing with garlic, wrap each piece in foil or place in a tight bag and freeze.

How many times have I cooked lard in onion skins, it always turns out delicious, very tender and aromatic. So friends, the recipe has been proven many times, the best and very simple. Try it and see for yourself that with such a detailed description of how to salt lard in onion skins, you will succeed, and the finished product will be tastier than store delicacies. Successful cooking and bon appetit! Your Plyushkin.

Detailed cooking recipe in video format

The recipe for lard in husks is considered one of the best ways to pickle at home. Everyone who has tried a snack at least once, without exaggeration, remains in complete delight! The fat turns out to be fragrant, very tasty, appetizing golden color. Thanks to the onion peel, it looks like smoked, with a haze aroma. It tastes like boiled pork, especially if you take a piece of pork belly, soft, fresh, with a lot of meat layers.

It is very simple to prepare boiled bacon in onion skins. You need to boil it for 15 minutes, grate it with a mixture of garlic, pepper and bay leaf, and then send it to the freezer. After 12 hours, the delicious bacon is ready! You can store it in the refrigerator for up to 2 months. The appetizer goes well with black bread, pickles and mustard.

Ingredients

lard with layers 1 kg
husk from 2 kg of onions
salt 1 tbsp.
water 2 l
bay leaf 1-2 pcs.
black peppercorns 6 pcs.

How to cook boiled bacon in onion skins

On a note:

Boiled bacon in onion skins can be served as a separate snack or used to prepare other dishes. For example, add it to scrambled eggs instead of bacon, fry, etc.

It's not so difficult to cook delicious salted lard in onion skins at home.... Any lard can be used, but body fat is ideal. This wonderful dish will decorate any festive table.

Step-by-step recipe with a photo. 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. Unsalted lard with a layer of meat - brisket or undercrown is best suited for him. Lard, boiled in onion skins, takes the form of smoked lard, and the husk also gives it a delicate aroma. The dish turns out to be very tasty.

Ingredients:

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

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

How to cook onion lard:

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

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

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

Cover it with a plate on top so that the bacon sinks completely into the liquid. Bring to a boil again.

Cover the saucepan with a lid, simmer for about twenty minutes over low heat.

Then turn off the stove and let the bacon simmer in the saucepan for another 12 hours.

When the liquid has cooled, put it out in the cold.

After 12 hours, remove the lard from the brine and wait half an hour for all excess liquid to drain.

Combine pepper and chopped garlic, add paprika or, if desired, a little dry spicy adjika.

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

The lard in the onion skins is ready!

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

HOW IS IT TASTY TO SALT FAT?

Lard is a wonderful product that promotes the accumulation of energy and strength, quickly satisfies hunger and increases immunity. If, using it, observe the measure, it certainly will not bring any harm.

Many housewives buy pork or beef fat in the markets in order to salt it on their own. The recipe for salting fresh lard is not as difficult to find as choosing the right product.

In order to buy lard, 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 vein of meat, but if it is, 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 there are a lot of veins in the product, it is better not to take it, buy fat, into which the knife enters easily.

Before you tastefully salt the purchased product, choose salt and the necessary seasonings: peppers, bay leaves, garlic, cardamom or marjoram. Mix all the ingredients in one bowl, and then rub the bacon with it. Leave it for a few days in a cool place - salting out.

The recipe for salting lard will make it very easy and without outside help to get a tasty and aromatic dish. Do not forget that it is better to freeze ready-made pork lard, so it will be tastier and retain its taste for a long time.

how tasty and quick to salt lard at home.

We need:

one and a half kilograms of fresh bacon,

six tablespoons of coarse salt

three heads of garlic,

four to five tablespoons of ground black pepper.

These ingredients will make six servings and take four days to cook.

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

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

Put it under oppression and leave it at room temperature for a day, then transfer it to cool, but not frost.

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

HOW TO SALT FAT IN BRINE

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

Moreover, it is better not to regret the pepper, the more you put it, the tastier the bacon will turn out. Before you salt the 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 bacon into small pieces and put in a jar. Add bay leaves if desired.

Salting lard in brine should be cool, preferably in a 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 according to which you can cook lard in brine can be changed to your taste. For example, the salting time depends on the size of the pieces. Cutting the bacon into smaller pieces can speed up the salting time. You can vary the proportions of spices and add something of your own, showing imagination.

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

Before you pickle the bacon 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 brush each piece with crushed garlic. Then the bacon is sprinkled with pepper and coarse salt. The brine is prepared separately, based on two kilograms of salt per five liters of water.

Lard is poured with cold salt solution, and then placed under oppression and placed in the cold 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 bacon. It is better to store it in the freezer.

DELICIOUS AND GENTLE OVEN BAKED LAT

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

- 500-600 grams of lard with a layer;
- head of garlic;
- salt and pepper;
- any spices to choose from.

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

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

Carefully take out the bacon, open the foil, while leaving it inside, and then place it in the oven again, now for only 15-20 minutes. As a result, the bacon you baked in the oven will brown.

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

Take out the bacon, remove the foil and rub the garlic chunk. Insert thin slices into the previously made holes, if they are not there - just make new ones. Then leave the lard to cool.

There is a very good and unpretentious recipe according to which you can cook potatoes with bacon in the oven. You can take any lard, but the tastiest of all is salted in aromatic spices. For cooking, you need 100 grams of bacon and about a kilogram of potatoes. This will end up with four servings and will take about 45 minutes to cook.

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

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

HOW TO SALT LAT WITH GARLIC

A simple recipe will help to 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 you salt 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 with pepper and roll each piece of bacon in the resulting mixture. Cover the lard with garlic slices, put in a deep plate, shifting each piece with a bay leaf.

Cover the plate to create oppression. Leave it for several hours at normal room temperature, then put it in the refrigerator for a day. The finished bacon must be cleaned of excess salt, folded into a bag and hidden in the freezer.