Hot salting lard in brine is a simple homemade method for salting lard in onion peels with liquid smoke.

For 1 kg of lard: 1.5 liters of water, 1 glass of coarse salt, 1 teaspoon. spoon of dry hot adjika, 1 head of garlic, 15 black peppercorns, 5 bay leaves, 6 g of liquid smoke, 100 g of onion peel, 1 teaspoon. a spoonful of paprika.

How to properly salt lard in brine with onion skins

To prepare lard using the hot method, take fresh white-pink lard, easily cut, without fibers, up to 3 cm thick. Cut into pieces that will fit freely in the pan. Remember that if a piece is not covered with liquid, it will not be salted.

We prepare the lard for salting: scrape the skin with a non-sharp knife until white, but so as not to cut yourself, and wash it.

Prepare the brine separately

We take an old pan or a new one, if you don’t mind (after the onion skins, the inside of the pan will still be dark in color for a long time). Pour in water and set to boil. Add salt, crushed black pepper, bay leaves, dry adjika, onion peels to the boiling water, and then, after boiling the water again, liquid smoke. For those who don’t know, this component can be purchased in stores. The brine for this recipe must include liquid smoke, since without it the lard will have a completely different taste. It will also be tasty, but... not as they say.

Place the prepared pieces of lard into the newly boiled brine; put pressure on top of the lard so that it does not float up. Another smaller pot of water can serve as pressure. Cook the lard for 5 minutes, but it can be longer. Each housewife can choose the cooking time according to her preferences. The longer the cooking time, the softer the lard will be. So everyone does what they like best.

Remove from heat, place in a warm place and let the lard boiled in brine cool and brew for at least 12 hours.

Remove from the brine, dry, rub with chopped garlic and paprika, wrap in film or foil, and place in a cold place for several hours.

Prepared in this hot way, boiled in onion skins with liquid smoke and soaked in the spicy aromas of pepper and garlic, cooled lard is ready for use in 10-12 hours. We store it, wrapped in foil or film, in the refrigerator or freezer. Saving it in the freezer will allow it to be cut into thinner pieces.

Elena Puzanova tells and shows in more detail about how to cook lard in onion peels with liquid smoke in her video recipe.