What is the difference between Yuan Eliangchen s bacon and other bacon?

First, the meat quality is different, the pig farm and smokehouse in Yuan'e Liangchen are in the countryside, and the meat should be regarded as 9 points of local pork.

Second, the smoking time is different. The cured meat that everyone sees in the supermarket may be smoked in a hurry, which is easy to identify, break a little, and look at the color of the meat inside. The bacon of Yuan E Liangchen is smoked in the countryside, and the smoking time is particularly long, so it is more flavorful.

Third, there may be a big difference in excipients. After all, they are the traditional bacon production method, in addition to salt, but also added cinnamon, orange peel, etc., smoked is also made of local materials, smoked with pine wood, so the incense is flavorful.

But I personally think that the most important thing is that the ecological environment of making food is very important, and I think the reason why Yuan E Liangchen is most worthy of me to buy their bacon is this, the countryside is often underdeveloped, and the location is remote to ensure the quality of meat and production.

1. Steam or boil it in water first. Because authentic bacon is smoked slowly, so that it can be fragrant and flavorful, so it will be hard. Also, if you feel that the skin is hard when you cut it, you can burn the skin, put the side of the bacon with the skin on the fire and burn it until black, and then wash it with warm water.

2. Appropriate salt will be put in the bacon when marinating, and people with a light taste will feel a little salty, so it is best to steam and cook it before frying it will be more delicious.

3. I think bacon is the most delicious and fragrant to stir-fry directly with chili peppers or garlic sprouts. However, there are also many friends who like to cook and eat, it depends on personal preference.

4. Although bacon has a long shelf life, it is recommended to put it in a cool and ventilated place, or simply put it in the refrigerator to freeze.

I think the key is to look at your own taste, and I can only say that the bacon of Yuan Erliangchen is authentic smoked bacon. However, there are many kinds of bacon, air-dried, smoked, Sichuan-style, Cantonese-style, and Hunan-Hubei-flavored. However, the taste of Yuan E Liangchen is indeed quite good.

The bacon is steamed and sliced and delicious, and you can also put garlic and dried chili peppers in the pot to eat together, which is very fragrant.

Let's just say that buying this smoked bacon is a very good choice, and it is very tasty and of good quality.

Smoked bacon.

Ingredients: 1000 grams of pork belly.

Marinade: 30 grams of coarse salt, 15 grams of white sugar, 30 grams of high liquor, 30 grams of Haitian light soy sauce, 20 Sichuan peppercorns, 1 star anise, 1 large piece of dried orange peel.

Smoked ingredients: 1 cup of white rice, 1 sachet of black tea, 1 large piece of dried orange peel, 2 teaspoons of sugar.

1.Prepare the marinated seasonings, cut the pork into thin strips, wash them in cool boiled water, drain and set aside.

2.Spread the coarse salt evenly over the pork and knead by hand for 2 minutes.

3.Put white sugar, white wine, light soy sauce, Sichuan pepper, star anise (broken into small pieces), and dried orange peel (broken into small pieces) into a large pot.

4.Place the pork in a bowl and turn it a few times to coat it with the marinade.

5.Pour the pork along with the marinade into a thick, sturdy plastic grocery bag, expel the air, and seal it tightly. Move to the 0 degree refrigerator layer and marinate for 5-7 days (generally 3 days of marinating can absorb the flavor, but the longer the marinade, the more fragrant it is.)

The specific marinating time depends on the temperature at the time, and it must be below 15 degrees Celsius, so that the meat will not spoil).

6.Take out the marinated bacon, clean the marinade on it with your hands, pass it through the top with a thick cotton rope, and tie a knot.

7.Dry the cured meat in a clean, ventilated and cool place for 5-7 days (the specific drying time depends on the temperature at that time, it must be below 15 degrees, so that the meat will not be bad).

8.The dried bacon can be recovered, and the surface of the bacon is very dry, but the inside of the meat is still soft when pinched. (Don't get too dry, it's not tasty if it's too dry).

9.First, lay a piece of tin foil on the baking sheet, pour rice, 1 small bag of black tea, 1 large piece of dried orange peel (break into small pieces), 2 teaspoons of sugar, and mix well.

10.Turn on the oven on a single heat, 250 degrees, put the bottom layer of the baking sheet, put the pork on the penultimate layer, then cover the pork with a piece of tin foil, 250 degrees on a single heat, and bake for 25 minutes. (At this point, you can see that the rice underneath is burned black, and black smoke is coming out of the oven.) )

11.If there is no oven, use a waste wok, spread a layer of tin foil in the wok, pour rice, black tea, orange peel, sugar and then put a shelf on it, put pork pieces, cover a newspaper or tin foil on the pork, cover the pot, and use medium-low heat to smoke, generally smoke for 10-20 minutes, to see the pot straight out of the black smoke, pork brown can be.

12.The smoked bacon is allowed to cool naturally, then wrapped in a plastic bag and stored in the refrigerator or frozen.

<> homemade bacon. Brief introduction.

The flesh is bright red and bright, and there is little smoke smell. It is better to keep it (dry bacon without moisture can be kept for 3 months without spoiling).

Material. Ingredients: 5 kg of pork. 150 grams of seasoning salt, 25 grams of Sichuan pepper, kilograms of pine and cypress sawdust. (Peanut shells are also acceptable).

Method. 1) Marinate. First, cut the pork into 5 cm wide strips, tie many small eyes with bamboo skewers, and then use it.

After the fried peppercorns and lead salt are kneaded into the flavor, the skin is placed in a ceramic or enamel container layer by layer with the skin down and the meat upwards (avoid using metal utensils), and the skin on the top layer should be the skin and the meat is facing down, and pressed to pay attention. In spring and winter, put it in a non-freezing place, put it in a cool place in summer and autumn, marinate the chicken for 5 days, and turn it over once a day. After marinating, thread one end of the meat with a rope and hang it in a well-ventilated place to dry until it is semi-dry.

2) Smoke. Put the dried meat on an iron grate and put it in an iron pot, put sawdust on the bottom of the pot, and cover the pot. Burn the pot over the heat and smoke the meat with the smoke from the last morning. After smoking, hang in a ventilated place and wait for all the water to dry.

3) Consume. Burn the smoked meat skin on the fire, then soak it in warm water to soften, use a spatula to remove the mud stained, scrape the yellow side of the skin with a knife, wash it again with warm water, steam it for 50 60 minutes on the drawer, take it out, slice it and serve it on a plate.