Lard product is useful if consumed in small quantities, and very tasty. Fat is very tasty in any form. It is salted, pickled, used as a grease during cooking and frying, smoked and cooked. And if to it to add a bit of onion peel, it will get a nice rich brown color and unusual taste.

Preparatory work

For cooking smoked-boiled bacon, you will need 1-1. 5 kg of unsalted fat, preferably with a nice layer of meat, two to three handfuls of onion peel, sugar – 100-150 grams, salt 2 tbsp, allspice 3-5 peas, Bay leaf – 3-4 pieces, as well as garlic, pepper mix, paprika and dry adjika. In addition, you will need a medium-size pot. For melting fats it is advisable to take the dishes dark in color, otherwise you very much will color its husk.

Cook the bacon

Bacon cut into large pieces so that they fit in the pan. Now prepare the brine. For it in a liter of water add two tablespoons of salt, 100-150 g sugar, Bay leaf, pepper and thoroughly washed onion peels. Put the brine on the stove and bring it to boil. At this time, under running water rinse the fat.

When the water boils, dip it in bacon and cook it 20-25 minutes after boiling water. Then remove the pan from the heat. Fat get not need. It must be like to proselytise and soak up the brine. Usually the fat leave for 10-12 hours. After this time the breast must be removed from the pan and let the liquid drain out. You can use a colander or sieve. Express ready fat for thirty minutes – "rest".

And at this time, prepare the "stuffing", or rather polishing. For her finely chop or skip through the press 2-3 cloves of garlic and mix it with a pinch of mixed spices. If you want you can them add the paprika or dry seasoning. Thoroughly mix all the ingredients and RUB the mixture ready fat. Then wrap it in plastic wrap and store in the refrigerator, but preferably in the freezer.

Little tricks

If you want to give your fat is not only the appearance but also the aroma of smoked, in brine, add one tablespoon of liquid smoke.

You can also lard cooled boiled bacon with spices and garlic. To do this in a small piece of fat pockets cuts and place them in the garlic cloves and pepper.

For cooking fat is better to take the peel from red onion or mix it in half with a Golden husk bulb. With their help, you will give the breast a more ruddy appearance.

When you RUB the fat with spices, add to the mix a little coarse sea salt. It will give the finished dish a more delicate taste and make it tender and flavorful.

In this recipe you can also use salt and fat. In this case, the amount of salt in the brine to be reduced.

In the same way you can cook chicken, pork, beef. But in this case the meat needs to cook much longer - 40 to 60 minutes. Naturally, the time of salting in the marinade, too, will need to increase.