Does pork with marinated bacon need to be washed

Before marinating the cured pork, it needs to be cleaned, and then we use a paper towel to absorb the water on it, and then carry out the following steps, let's take a look at the method.

We need ingredients to prepare: pork belly, white wine, sugar, salt, five-flavor wine, soy sauce, etc.

The specific steps are as follows:

Step 1: Prepare the pork belly, I have prepared 15 catties here, no need to wash, cut it into long strips, about 3 to 5 cm wide, add 100 grams of liquor, 3 tablespoons of sugar, half a package of salt, stir it well with your hands, be sure to stir it several times, grab it, grasp it evenly.

Step 2: After stirring well, put the pork belly in a deep dish, add a little white wine to the noodles, flatten the meat a little tighter, press it tightly and let it marinate for 36 hours.

Step 3: After the meat is marinated, prepare some cotton thread, insert a hole in one end of the meat with chopsticks, and then take a cotton thread through it, and the length of the thread can be hung up.

Step 4: After all the meat is put on the cotton thread, hang the meat at the tuyere or under the sun to dry for a day, one day is enough, don't dry it too much.

Step 5: After the pork belly is dried for a day, take it off and prepare a bottle of five-flavor wine, which is the secret seasoning of our Hakka people, which is ground into powder with star anise, cinnamon, bay leaves, cumin, and cloves, and soaked in high-concentration liquor for several months.

Step 6: Pour an appropriate amount of five-flavor wine into the hot pot, add some light soy sauce, heat it and turn it down to low heat, put the pork belly in it piece by piece and soak it, which can color and season, and the taste is particularly fragrant.

Step 7: Put the soaked meat on a plate again, pour the remaining juice from the pan over the meat, marinate it for another night, and then take it to dry the next day.

Step 8: Marinated meat, hang it up to dry again, about a week like that, this is air-dried bacon, you must look at the weather forecast before doing it, to ensure that the weather is good, there is a north wind to do, otherwise the meat will be bad.

It doesn't need to be clear, it can be processed with a certain amount of processing.

If you wash the bacon, it will wash off the salt on the surface, which is easy to contact with bacteria and easy to spoil, so that it is to make it untouched, you can wrap it in a plastic bag and put it in the refrigerator.

Do not clean the bacon in the refrigerator.

Put it in the freezer layer and put it in a newspaper or bag. Don't wash the bacon before putting it in the refrigerator, otherwise it will not taste so fragrant when you take it out.

1. Bacon is a kind of cured meat in China, mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, because it is usually marinated in the lunar month, so it is called "bacon".

2. From fresh meat processing, production to storage, the meat quality remains unchanged, the fragrance is maintained for a long time, and it has the characteristics of not being bad for a long time. Because this meat is smoked by cypress branches, mosquitoes and flies do not climb in summer, and it does not deteriorate after three dogs, becoming a unique local flavor food.

3. Because bacon is a pickled food, it contains a lot of salt, so it cannot be eaten at every meal; This exceeds the maximum amount of salt that the body consumes per day; So as a recipe to regulate life; Of course, you can use steaming or multiple steaming to reduce the salt content of the meat as much as possible, and you can eat more; At the same time, I was able to enjoy the simple aroma of the bacon.

The purchase of bacon is saved.

1. Identification. If the bacon is bright in color, the muscle is bright red or dark red, the fat is transparent or milky white, the flesh is dry, firm and elastic, and has the pickled flavor that bacon should have, it is high-quality bacon. On the contrary, if the meat is gray and dull, the fat is yellow, there are mildew, the meat is soft, inelastic, mucus, rancid or other peculiar smells, it is spoiled or defective.

2. Purchase. When buying, choose one with a dry appearance, no peculiar smell or sourness, and bright meat color; If the lean part is black and the fat is dark yellow, it means that the expiration date has expired and it is not suitable for purchase.

3. Tips on food safety when purchasing.

For some reason, some unscrupulous traders illegally make bacon, use additives prohibited by the state (such as: industrial salt, unsafe dyes, etc.) and expired meat processing, please pay attention to the regular manufacturers and merchants when purchasing, and pay attention to the relevant labels and color of bacon.

4. Bacon should not be left for too long.

If you plan to eat it in two weeks, and the indoor temperature is below 20 degrees Celsius and the humidity is less than 60%, you can put it in a ventilated and cool place without putting it in the refrigerator.

If you need to store it for a long time, you can further dry and dry the cured meat, seal it in a fresh-keeping bag according to the serving amount at one time, and store it in the refrigerator freezer, which can generally be stored for six months.

Bacon does not need to be cleaned in the refrigerator, as long as it is packed in a bag and can be put in the refrigerator.

There is a high concentration of salt on the surface of the bacon to protect it for storage, and the bacon will be taken out and cleaned when it is ready to eat.

Do not clean the bacon in the refrigerator first, the bacon is easy to deteriorate after cleaning it with clean water and putting it in the refrigerator, the temperature of the fresh-keeping layer of the refrigerator is only 4, and the bacon will not only change the taste after washing, but also breed bacteria, and the refrigerated layer will also change its taste.

You can seal the bacon with plastic wrap and keep it in a vacuum, so the bacon will not deteriorate so quickly, and you can take it out and clean it when you want to eat it before cooking.

Bacon does not need to be cleaned first when it is placed in the refrigerator, it is stored normally, and then cleaned when it is taken out and eaten, and it tastes better.

Hello! Yes, it is needed.

Bacon is a kind of special food that is more delicious, it is native to Sichuan, it tastes spicy, delicious can be made into a variety of delicacies, we can fry and eat, we can also stew and eat, we usually save bacon, before we need to wash the bacon to him, because after its surface is smoked, there is a lot of black dust, which needs to be disposed of.

When the bacon is placed in the refrigerator, it is best not to wash it, and it is good to wash it before use.

When you put it in the refrigerator, cut the bacon into small pieces first, no need to clean, just put it directly in the refrigerator to freeze. Then wash it when you take it out and eat it, so that it is convenient to use, and it is also clean and hygienic, so as to prevent too much moisture and bad taste when you take it out to wash it again.

The bacon can be washed with clean water in the refrigerator, and then it can be packed in a plastic bag and then stored in the refrigerator, which can be stored for a long time.

Of course, it is necessary to wash it, and the bacon is put outside to dry, and it is better to wash a lot of dust before eating.

If you want to store bacon in the refrigerator, it is recommended to put it in the refrigerator without washing. Because in this way, the bacon can be better preserved, as long as the bacon is sealed in a clean plastic bag and put in the refrigerator.

However, if it is washed with water in advance, the texture of the bacon will become softer, and its salt content will be lost, and the bacon will be prone to bacterial growth and mold. Smoked bacon can be stored for a long time, but it is generally recommended to consume it within half a year. Because the longer the smoked bacon is placed, the less moisture content it will have, and the taste of this bacon will become very hard, and the taste will not be good.

And the longer the bacon is placed, the more nitrite content will be in it, and the nitrite component has a certain carcinogenicity, so the bacon that has been placed for a long time will have adverse health effects. Therefore, every time you smoke bacon, you must control the amount, and it is recommended to smoke the amount for about half a year at a time.

If bacon is plasticized, it is best to store it in the refrigerator. Don't wash it first, it's easy to deteriorate if it gets wet, and then boil hot water to wash before eating.

No, it will affect the taste. After washing, put it in the refrigerator, the skin will soak up a little, and water will splash out when you fry again.

Should bacon be cleaned first in the refrigerator? Generally speaking, bacon does not need to be cleaned in the refrigerator first, if it is put in the refrigerator after cleaning, the storage time of the washed bacon in the refrigerator is relatively short, and the storage time of the bacon that is not cleaned in the refrigerator is much longer. And in this way, the taste of the bacon can be preserved.

Therefore, it is best to store it in the refrigerator without washing. in order to retain the taste of bacon.

Bacon does not need to be cleaned before being put in the refrigerator.

We all know that bacon is formed after being air-dried in that smoky environment. The reason why bacon can be preserved in a normal environment without spoiling is because its surface has formed a "protective layer" similar to that of air-drying.

If you dip that protective layer in water before putting it in the refrigerator, it will make it difficult for the bacon to be stored. Just wash it with water when you're ready to take it out for cooking.

Don't clean the bacon in the refrigerator, just pack it in a bag, and when you eat it, wash it as much as you eat, so that the bacon is suitable for storage.

Put the bacon in the refrigerator, don't clean it first, if you clean it first, it will deteriorate, because the bacon, it has been air-dried, not easy to rot, so if you clean it first, it will be bad if it is stained with bacteria, and it will be bad if it is stained with bacteria, and it should be eaten and washed.

Bacon does not need to be washed first when stored in the refrigerator, and dried bacon is not easy to deteriorate when stored in the refrigerator, so it is not necessary to take it out and wash it when it is time to eat.

When the bacon is to be put in the refrigerator, it does not need to be cleaned, otherwise it is easy to fluff, so it can be cut separately and put in the refrigerator.

Put the bacon in the refrigerator and do not wash it first. In this way, it will be faster to thaw when you have to eat bacon, and if it is cleaned, it will be relatively difficult to thaw.

After the bacon is marinated, the cured bacon is cleaned before you eat it next time before cooking.

Answer: No. There is no need to wash the bacon after it is marinated, as long as the bacon is washed with water before marinating. Because if the bacon is marinated and then washed with water, the salt on the surface will be washed away, which will make the taste of the bacon lighter.

In addition, salt can also play a certain protective role in bacon, if the salt on the surface of the bacon is washed away, it is easy to breed bacteria and mold, which will affect the preservation of bacon.

Don't wash it after marinating, just hang it outside to dry.

No.

Many people think that the marinated bacon should be cleaned with water, so that it will feel cleaner, but the cured bacon in this way not only tastes not fragrant but also is particularly easy to deteriorate and stink. In fact, cured bacon does not need to be washed, and it can be cleaned directly by scrubbing it with high liquor.

The principle that the meat cannot be cleaned when marinating bacon: after the meat is cleaned, all the blood and microorganisms in the pork will be washed away, and it will also be stained with raw water, which will infect the meat with some bacteria, resulting in a reduction in the flavor of the cured bacon. Pork that has been washed with water will stink if there is less salt when marinating, so it should not be cleaned when marinating bacon.

Tips for marinating bacon:

When making bacon, many friends just add salt, but in fact, the bacon made in this way only tastes salty, and has no other taste. If you want the bacon to taste good, in addition to adding salt, we also have to add some other spices to it, which are star anise, Sichuan pepper, bay leaves, tangerine peel, and dried chili.

The prepared salt and spices are stir-fried over low heat before they are used, and their dry aroma is stir-fried before they can be used to marinate the pork. The marinating time does not take too long, about a week, and it is turned every day to make the meat taste good.

It should be kept freezing.

After cleaning and draining the bacon, wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze it, this preservation method is suitable for all bacon, and the preservation time is the longest, even if you keep it for three to five years, there is no problem, if it is sealed and preserved, the effect is better. You can also keep bacon in the freezer compartment of the refrigerator so that it can be kept for at least a year without spoiling or spoiling.

Extended Information: Other Ways to Preserve Bacon:

1. Hanging and preservation.

If your local room temperature is below 20 degrees Celsius and the humidity in the indoor air is below 60%, you can hang the bacon in a cool and ventilated place without sunlight indoors, so that it can be stored for about 3 months, the lower the room temperature and humidity, the longer the storage time.

This method of preserving bacon has a disadvantage, that is, it is easy to ooze fat after a long time, which makes the bacon turn into firewood and affects the taste, so it is only suitable for short-term preservation of bacon when it is relatively cold.

2. Buried soil preservation.

After cleaning the bacon and draining the water, wrap it tightly with food-grade plastic film, it is best to wrap it in several layers of plastic film, and then wrap it in a thick layer with very sticky yellow mud, and finally bury it in the ground and save it, this preservation method can be kept for a long time for 3 years, and the taste will be more delicious after taking it out. In fact, this method of preserving bacon is very popular in Yunnan, and the locals call it fragrant meat.

3. Seal the altar and preserve.

Chop the washed and drained bacon into small pieces and put it in a ceramic jar. Then the cooking oil is cooked and cooled and poured into the jar, the amount of oil should be able to soak the bacon, and finally seal the mouth of the altar, this method of preserving bacon can be preserved for a year.