Bacon in onion husk with garlic

Preparing the brine. Pour water into a saucepan, pour salt and sugar, add bay leaf, peppercorns and allspice. We send it to the fire and bring it to a boil, after which we boil for 3-4 minutes.

While the brine boils, we will do the bacon. Using a knife, we will remove the dark coating from the skin. Then we cut the piece into three parts.

We wash the onion husks, put them in a ready-made hot brine (after they have been removed from the fire), then we put pieces of lard on it. Since the water should completely cover the fat, we install a small load on the lid of a smaller diameter. We send it to the fire, bring it to a boil, boil for 15 minutes.

Cool at room temperature, then put in the refrigerator for a day (at least for 12 hours).

We extract the fat from the brine, dry it with paper towels. Peel the garlic, squeeze it out through a press, add salt, red sweet pepper, hops-suneli, mix. The resulting mixture is generously rubbed with lard from all sides.

In this form it can be eaten immediately or put in the refrigerator for 12 hours.

Cut into thin slices and serve! Very tasty!