Delicious and tender bacon in onion peel

Pork belly in onion peel, can be an excellent alternative to shop sausage and smoked in industrial conditions brisket or balyk. The process of its preparation is simple enough and does not require any special skills or adaptations. And the result will certainly be appreciated by family members. After all, the cooked brisket in the onion husk turns out to be very tasty, juicy, delicate, looks appetizing and has a light smell of smoked meat. Without any hint of the smell of onion peel.

Preparation of any dish begins with the purchase of food. Correctly selected brisket, this is half the success of your dish. Here are some tips, following which the probability to buy a substandard product is significantly reduced.

1. Buying a pork brisket on the market, pay attention to the presence of a special hallmark of the laboratory.
2. If there is such an opportunity, be sure to smell the purchased piece - the presence of extraneous, not inherent smells of meat, will indicate the freshness and storage conditions. If this is not possible (you buy a brisket in a supermarket), carefully look at the expiration date - pasted with other information, frayed, glued on top of the integral label, the expiration date, most likely speaks of the product being stale and trying to hide it from the buyer.
3. If the fat on the breast has acquired a greyish or yellowish tinge - it means that it is not quite fresh.
4. When pressing on a piece, it should almost immediately restore the original shape, if this did not happen, then the brisket is stale.
5. The skin should be fine, well, if it has a light straw flavor.
6. The upper layer of meat should be dark pink, and the one in the middle - to have a pale pink color.

Choosing a pork brisket, you can take it for cooking.

Breast Recipe in Onion Skin

We need: pork brisket (800-1000 gr.), Salt (100-120 gr.), Several cloves of garlic, a liter of water, onion husks (from 6-8 bulbs). Spices: peas of black pepper, bay leaf, ground black and red pepper, cloves and other spices in your family. If desired, you can add a few drops of liquid smoke.

Preparation. Thoroughly wash the husk with cold water, squeeze. Fold in a saucepan and pour a liter of water. We pour out the salt, throw peas, carnation, bay leaf and put it on the fire. We wash the brisket, after the water with the husk boils, we put it there. The whole surface of the brisket should be covered with water, if there is not enough water, you can add a little more boiling water or take a smaller saucepan.

Boil for 25-30 minutes over a low heat. Then remove the saucepan from the fire and leave the brisket in this brine for the night or for 10-12 hours. After it is standing, get it out of the brine and grate in advance with prepared spices: ground pepper black and red, crushed garlic. You can also use a ready-made set of spices for fat or brisket. After rubbing the brisket should be wrapped in foil and put in the refrigerator to freeze for as long as hours (and can be for a day).

For the same recipe, you can make lard in onion husk, but it needs a little less digestion; Or pork ham - it, accordingly, requires a longer heat treatment.

The brisket in onion husk cooked according to this recipe will be an excellent snack on the festive table, and it will also easily replace sausage on a morning sandwich. And most importantly, it is a natural, environmentally friendly product that is so easy to prepare. And the recipe itself, thanks to a long list of various spices, leaves the hostess a place for experiments. The brisket in onion husk after welding can be rubbed each time with different spices - from this it will each time have a slightly different taste.