Onion peel

Home-salted mackerel is good because you can adjust its taste and degree of salting. Much depends on the mackerel itself. Choose medium-sized fish, ungutted and with the head on. If the mackerel is small, it will not yet have fat, and specimens that are too large are already old. When salted, old mackerel can become doughy and have an unpleasant bitter taste.

Any hot salting of lard is good because the prepared product is ready within a few hours. Quick preparation of lard is the main advantage of this method over cold salting, which requires at least 2 weeks to fully prepare the product. The hot salting recipe, in addition to the fact that lard is prepared quickly, makes it possible to prepare a tasty, soft and extremely tender product. Onion peels and liquid smoke give it a wonderful color, smell and smoked taste.

Lard boiled in onion skins has a very subtle onion aroma. In addition, it is also very beautiful when cut: due to the strong coloring properties of the husk, the product turns out to be golden in color.

Salting lard using the “wet” method can be done using two methods: cold and hot. When cold salting, it is kept in brine at room temperature. If hot salting of lard is used, then it will have to be boiled in water with salt.

This recipe will help you pickle delicious, spicy and aromatic lard yourself. Boiled in onion skins and treated with red pepper and garlic, it will be spicy, surprisingly aromatic and beautiful in color. Using the recipe, you can now always easily and simply prepare a very tasty and original spicy snack.

Using this recipe you can prepare delicious lard cooked in onion skins. This simple and delicious snack is very easy to make.