What to pay attention to when making bacon, the steps to make bacon

Method 1 Ingredients: 5000 grams of pork, 150 grams of refined salt, 30 grams of Sichuan pepper (Sichuan pepper), 1500 grams of pine and cypress leaves, 1000 grams of peanut shells, 500 grams of bran.

Production method: Pickling: When making this kind of bacon or bacon, Sichuan people usually change the pork to strips about 25 cm long and about 3 cm wide, and then insert it with an iron needle to loosen the pork structure, so as to make it easy to taste; After that, add the fried pepper (Sichuan pepper) and refined salt and mix well, and it must be discharged into the tile jar, pressed with a heavy object, and marinated for about 10 days, which is stirred every other day or two days, so as to benefit the uniform taste.

Smoked meat: After the meat strips are marinated thoroughly, use a knife to open a small hole in the meat head, put on hemp rope, hang it in a ventilated place, and dry it until the skin is slightly juiced and dry, and it can be smoked, at this time, the pine and cypress leaves and peanut shells should be put into the clay bowl to ignite, spread the chaff, and when the smoke is rising, then put the clay bowl into the smoker, and then put the juice dry meat strips in, cover the stove cover, and smoke until the meat strips are red to the color of the sauce. It is best to adjust the position of the meat strips appropriately to facilitate the uniform color of the meat strips; After smoking, take out the strips of meat, hang them in a ventilated place, and let them dry for about 15 days.

2. Ingredients: 5000 grams of pork meat, 450 grams of refined salt, 150 grams of high grain wine, 5 grams of Sichuan pepper (Sichuan pepper), 15 grams of nitrate, 250 grams of rice, 35 grams of Pu'er tea, 300 grams of wood bran, 150 grams of pine and cypress leaves.

Production method: pickling: If made according to this recipe, you should first put the refined salt and Sichuan pepper (Sichuan pepper) into the wok, stir-fry slowly (that is, the so-called 'Sichuan pepper salt'), and mix the nitrate while the wok is hotAfter the skin of the pig is changed into a meat strip about 25 cm long and about 3 cm wide, and the pork is loosened with a needle rake, mixed well with flavor and high grain wine, pressed with a heavy object, and marinated for about 7 days, during which it is stirred once a day to facilitate the taste of the meat strips.

Wind curd: After the meat strips are marinated thoroughly, use a knife to make a small hole in the meat head, put on hemp rope, scrape off the pepper (Sichuan pepper) grains, hang it in a ventilated place, and dry it until the meat is dry; At this time, put rice, Pu'er tea leaves and pine and cypress leaves into the clay bowl, add the lit charcoal, seal the wood bran, see the smoke coming out, put the clay bowl into the smoked bucket, then hang the dry meat strips, cover the lid of the smoking bucket, smoke until the meat strips are golden brown, take out and hang in a ventilated place for about 15 days.

Because bacon has a high cholesterol content, it is recommended that the elderly eat less. Patients with gastric or duodenal ulcers should not consume it. Long-term preservation of bacon will parasitize a kind of botulinum toxin, its bud bud to high temperature and high pressure and strong acid endurance is very strong, very easy to enter the human body through the gastrointestinal mucosa, only a few hours or a day or two will cause poisoning, there is a heavier hala smell and serious discoloration of bacon can not be eaten, *** bacon, the skin color is golden and shiny, the lean meat is ruddy, the fat is light yellow, and there is a special fragrance of pickled products.

It is generally used as an ingredient in a variety of dishes in Western cuisine.

Pay attention to eating bacon: bacon is not that you can't eat, but you should eat less and eat carefully, once a week. It is best not to exceed 100 grams each time.

Steaming, boiling, and stir-frying bacon can be used, but it should not be fried at high temperatures. To prevent the ingestion of harmful substances such as nitrite, bacon should be soaked and washed before consumption to reduce the content of harmful substances.

Bacon must be cleaned with water before eating to wash off the surface stains, because bacon is very salty, so boil or steam with water for half an hour before eating. It is also because the production process of bacon makes it salty, so there is no need to add extra salt when stir-frying. When processing raw bacon, you can first soak it in hot water, then wash it with rice washing water, or you can scorch the surface of the skin, and then scrape the charred part with a knife.

Soak in hot water to soften, and eat as much as you want after processing. This is what my sister told me very kindly when I bought bacon in Xiangxiaowu, Zhangjiajie. Hope it helps.

Pay attention to hygiene and put it in a ventilated place.

Hello, dear. The steps to make bacon are as follows:1

Ingredients: pork, salt, sugar, five-spice powder, liquor, cinnamon, grass fruit, star anise and other pickled ingredients. 2.

Wash the pork: Wash the pork to remove blood and impurities from the surface. 3.

Cut the pork: Cut the pork into pieces of appropriate size. 4.

Marinated pork: The cut pork pieces are marinated with salt, sugar, five-spice powder, white wine, cinnamon, grass fruit, star anise and other seasonings for more than 24 hours. 5.

Hanging and drying bacon: Hang the marinated pork pieces in a dry place in the stool of the Tongbu hall to dry until the meat is shriveled and turns golden brown. 6.

Smoked bacon: Put the dried bacon into the smoker rack and smoke for 6-8 hours until the surface of the bacon has a smoked aroma. 7.

Allow the bacon to cool before eating or storing.

Summary. Dear, find the following steps for you.

Ingredients: 500 grams of pork belly, 25 grams of refined salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, 15 grams of sugar, 15 grams of high liquor, 10 chicken cubes with peppercorns, half star anise.

Cooking steps:1After washing the pork belly, cut it into an appropriate length (cut it or not to your liking, I mainly eat it for convenience), use kitchen paper to absorb the water, put the pork belly into a large basin, pour all the salt in, slowly knead for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt, try to rub until the salt is eaten into the meat, cover with plastic wrap, and marinate for about an hour!

2.In the remaining accessories, pour everything except the liquor into a small basin, heat until the mixture is even, a little smoking, let it cool for later use!

3.Add liquor to the thoroughly cooled excipients and stir well! After marinating, the pork belly will normally come out of the water, pour the water don't do, put the two fresh-keeping bags together, put the pork belly in, and then pour all the auxiliary mixture into it, and tie the innermost fresh-keeping bag to exclude the air, and then tie the outer fresh-keeping bag to the air!

Then roll the bag up and down, left and right, so that each piece of meat sticks to the liquid, and if the bag is strong, knead it gently! (Put it in Paula.)

Steps to make bacon.

Dear, find the following ingredients for you: 500 grams of pork belly, 25 grams of refined salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, 15 grams of white sugar, 15 grams of high liquor, 10 Sichuan pepper chicken cubes, half star anise Cooking steps: 1

After washing the pork belly, cut it into an appropriate length (cut it or not to your liking, I mainly eat it for convenience), use kitchen paper to absorb the water, put the pork belly into a large basin, pour all the salt in, slowly knead for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt, try to rub until the salt is eaten into the meat, cover with plastic wrap, and marinate for about an hour! 2.In the remaining accessories, pour everything except the liquor into a small basin, heat until the mixture is even, a little smoking, let it cool for later use!

3.Add liquor to the thoroughly cooled excipients and stir well! After marinating, the pork belly will normally come out of the water, pour the water don't do, put the two fresh-keeping bags together, put the pork belly in, and then pour all the auxiliary mixture into it, and tie the innermost fresh-keeping bag to exclude the air, and then tie the outer fresh-keeping bag to the air!

Then roll the bag up and down, left and right, so that each piece of meat sticks to the liquid, and if the bag is strong, knead it gently! (Put it in Paula.)

Fresh boxes are even better! ）4.Put the whole bag in the basin, put it in the refrigerator and turn it over every day to ensure that every part of the meat is soaked almost, and it can be marinated for about 4-7 days!

5.After marinating, take out the meat, remove the peppercorns stuck to the meat, tie the meat with a rope, and dry it in a cool and ventilated place for about 7 days, soft and hard according to your preferences! Generally, I dry it until it starts dripping and collect it two days later!

Just store it freezing! Stir-fry, steam, shabu-shabu, stew, claypot rice, etc.

Summary. Hello <>

The steps to make bacon are as follows:1Meat selection:

Choose pork loin or rib meat, pay attention to choose fat and lean meat, the ratio of fat and lean meat is Prepare the marinade: Mix salt, sugar, fine chili powder, five-spice powder, coriander, ginger, minced garlic, wine, monosodium glutamate, edible alkali, white pepper and other marinades. 3.

Wash the meat: Wash the meat with running water and remove the water. 4.

Top marinade: Spread the mixed marinade on the meat and marinate in an airtight container for 30 minutes. 5.

Hanging: Hang the marinated pieces of meat to dry, preferably in a tuyere or sunny place. 6.

Smoking: At the right temperature and humidity, the pieces of meat are suspended in the smoking room with a smoker rack for about 7-10 days. When smoking, it is necessary to keep the indoor humidity not too high.

7.Finished product: The smoked bacon is not only beautiful, but also fragrant and tender, and can be cut into slices and eaten raw or cooked into various dishes.

Steps to make bacon.

Dear, hello, I am always a little master of life, and I am happy to serve you. If you don't reply, please send a message twice, it's easy not to display the message, it's not that you don't want to reply to your relatives! Thank you for being able to do so.

Hello <>

The steps to make bacon are as follows:1Meat selection:

Choose pork loin or rib meat, pay attention to choose fat and lean meat, the ratio of fat and lean meat is Prepare the marinade: Mix salt, sugar, fine chili powder, five-spice powder, coriander, ginger, minced garlic, wine, monosodium glutamate, edible alkali, white pepper and other marinades. 3.

Wash the meat: Wash the meat with running water and remove the water. 4.

Top marinade: Spread the mixed marinade on the meat and marinate in an airtight container for 30 minutes. 5.

Hanging: Hang the marinated pieces of meat to dry, preferably in an empty air outlet or in a sunny place. 6.

Smoking: Hang the pieces of meat in the smoking room with a smoker rack for about 7-10 days at the right temperature and humidity. When smoking, it is necessary to keep the indoor humidity not too high.

7.Finished product: The smoked bacon is not only beautiful, but also fragrant and tender, and can be cut into slices and eaten raw or cooked into a variety of dishes.

Bacon is an art passed down from our ancestors, because there is no refrigerator, so this method was invented to preserve meat food, and now many people still love bacon very much, so do you know how to make bacon? Should bacon be basked in the sun or dried in the shade?

1. Should bacon be dried in the sun or in the shade.

Yes, bacon can be sunbathed or dried in the shade. Bacon is mainly salted through salt, so that the moisture contained in the fresh meat is discharged, and the sun or shade drying can play a role in evaporating the water, helping the process to be completed quickly, which is also the reason why the bacon can be stored for a long time without refrigerator and will not be broken.

The drying time is also particular, not too long, not too short. If the drying time is too long, the bacon will be too hard, and if the time is too short, the moisture in the bacon has not completely evaporated, bacteria will grow in the bacon, and the bacon will quickly spoil. Generally speaking, the drying time is determined by the wind and temperature, and the drying time in winter is 7-10.

Second, what are the skills of making bacon?

The selection of bacon is exquisite, and it must be fatty and lean meat, and it will be delicious when it is made into bacon. If it is all lean meat, it will taste very woody, and if it is all fatty meat, it will be greasy to eat, so fat and lean pork hind leg meat or pork belly is the best choice for making bacon.

The pork is washed, the moisture on the surface is dried, then the pork is salted, the surface of the pork is thickly coated with edible salt, and the meat is marinated for three days, turning the meat once a day.

After the marinade is done, the pork is tied with a strong cotton rope or iron wire and skewered, placed in a windy place or left to dry in the sun for 7-10 days, and the bacon is ready.

If it is traditional bacon, there is also a smoking step, if there are conditions at home, it can also be smoked, and the smoked bacon will taste more fragrant. Smoke can use more fragrant wood, and some pay attention to even add tangerine peel and other materials with a special smell.

In short, the production process of bacon is not difficult, the method of basking in the sun and drying in the shade is applicable, but there will be some slight differences in taste, it is recommended to choose your own more inclined way after trying, the steps of smoking are dispensable, but smoking must be the finishing touch to bacon.

Boil water in a pot, blanch the bacon in the water to remove miscellaneous flavors and excess salt, and cook for a while, about 2 minutes. After blanching, pour out the bacon, cool with cold water, then boil the oil, put the bacon into the pot, wash and slice the bacon, put it in the pot and add cold water to boil, cook for 20 minutes, smoke over an open flame, the skin and meat are smoked dry, so the skin is relatively hard, take it out after cooking, put a little oil in the pot and pour it into the bacon, fry it slowly and add a little light soy sauce.

Prepare a large basin without water and oil, put the pork belly in it, sprinkle the remaining salt on the surface of the meat, seal the marinade and start to seal the marinade, turn the dough every 24 hours, the bottom meat to the top, the top meat to the bottom, and marinate for 7 days. Put the meat in the jar and pour about a pound of high liquor, cover the lid, marinate for about 5 to 7 days, wear it with a string, hang it in a sunny place for ventilation and drying, and then smoke it after it dries until it turns yellow.

The choice of meat, in the early years, the bacon was fed by themselves, not to eat feed, the grain was fed with pigweed, the growth cycle was long, and the flavor substance was mellow, but now there are few authentic local pigs, and they can only buy ordinary pork on the market, and generally choose third-line meat, and the bacon is marinated for seven to ten days.

Wash the pork belly and chicken thighs, drain or blot with kitchen paper. The rock sugar is crushed first, all the ingredients and seasonings are put into a large basin and mixed evenly, put in the meat to marinate for 24-48 hours, turn three to four times in the middle to make the marinade more even, prepare a clean table and the large pieces of meat to be marinated (remember not to wet the pork, and then prepare a large vat for the master chef on the day of distribution, and the marinated meat will be placed in the large vat), but put the cut large pieces of meat on the table and grasp the salt with your hands, and evenly spread it on the pork to marinate.