How to marinate delicious bacon How to marinate bacon Tips for marinating bacon

1. Production temperature:

Bacon and sausages should be made in the season of around 10 degrees Celsius.

2. Material selection: 1. The meat of the pork rump, with skin, is connected with fat and thin (half fat and half thin).

2. Ingredients: (according to 10kg pork) 300g of salt, 200g of Sichuan pepper, 150g of star anise, 150g of fennel, 30g of cloves, 75g of Kaempfera, 30g of bay leaves, the above ingredients are fried and ground into powder. 200 grams of ginger, 100 grams of sweet noodle sauce, 500 ml of cooking wine.

Mix the ingredients well.

3. Fumig: sawdust, fresh cypress, some pine branches.

3. Method: 1. Cut the pork into 3 4cm thick blocks, wash them, evenly wipe the ingredients all over the surface of the pork, put the pork into a closed container and marinate for 5 days, turning it once a day (to make the flavor more even).

2. Pierce a hole in the meat and hang it to dry for 3 to 5 days.

3. Put sawdust into a metal cylinder (such as a gasoline cylinder to remove the bottom and cover) and ignite it, cover it with pine branches, then cover it with cypress, put a mesh shelf on top of the cylinder, and place the pork on it, and smoke it until the surface of the pork turns yellow or black (I prefer the blackened ones, and the pine branches and cypress have a stronger taste).

4. Hang the pork in a well-ventilated place and wait for the bacon to dry thoroughly, even if it is done.

Bacon can be stored for a longer period of time, generally for 3 months, and even longer if sealed or kept in the refrigerator. Smoked bacon is sealed and stored for more than a year without problems.

1. The first choice for marinated bacon is the fat and thin pork belly, the ratio of fat and thin is four or six open, if the meat used is too thin, the bacon will be hard and firewood after drying, if the meat of the bacon is too fat, the bacon will be too greasy, making it difficult for people to swallow. In order to facilitate the operation, when buying meat, I directly ask the butcher shop owner to operate according to the size I want, generally cut into long strips about one inch wide and about seven inches, which will better absorb the flavor when marinated in such a size, and it is exactly the amount of a meal when eating, and poke a hole in the skin of each piece of meat, which is conducive to putting on a rope and hanging it to dry.

2. When marinating bacon, the proportion of salt is very important, generally 10 catties of pork need about 150 grams of salt, but when frying, it should be more, generally prepare 300 grams, but when smearing salt, it should be according to the amount. The correct way is: add salt from the pot, add star anise, sand kernels, cinnamon, and peppercorns after stir-frying the fragrance, turn off the heat and let it cool for later use.

3. Under normal circumstances, the meat bought back should not be cleaned, and the whole body should be wiped directly with high liquor, which can not only increase the flavor but also play the role of disinfection and sterilization, and can also extend the shelf life. Then add a little light soy sauce to the fried ingredients, because the light soy sauce itself is a natural preservative, adding light soy sauce can not only prolong the freshness of bacon, but also the color of the cured bacon is particularly beautiful. Spread the adjusted excipients evenly on the pork, and massage it carefully so that the pork can be fully absorbed, and then put the pork with salt into a clean basin or jar without water and oil, and add the remaining spices, but do not pour excess salt into it; Then marinate with a lid for 5-7 days or so.

It needs to be explained here that some people feel that they can't eat unwashed meat, so the washed meat must be dried up.

4. In the process of marinating the meat, the upper and lower meat should be reversed twice a day in the morning and evening, the purpose is to make the meat more fully marinated and more flavorful, so that the taste of the marinated bacon will be unified, and it will not be bad.

5. After seven days, we use a rope to pass through the poked hole and tie it, and then do the most important step before drying is: carry the pork and put it in warm water at about 90 degrees for 5 seconds, so that the bacon will not be too salty and the color will be better. After scalding, hang the pork outside to dry for about 10 days before eating.

1. Ingredients: 1000 grams of pork belly, 3 grams of five-spice powder, 20-30 grams of salt, 30 grams of soy sauce, 10 grams of white sugar, 20 grams of rice wine, 5 grams of high liquor.

2. The pork belly you bought does not need to be rinsed, wiped clean with a damp cloth, coated with a layer of salt on the surface, and hung up with thread to dry for a day (leave a thickness of 3-4cm on the top of the cone, poke a hole, and wear it with cotton thread and hang it in a cool and ventilated place).

3. Air-dry the meat for one day, season with dark soy sauce, light soy sauce, salt, sugar, rice wine, high liquor, and five-spice powder, and marinate for 2-3 days (cover with plastic wrap and put it in the refrigerator).

4. Marinated pork belly can be hung in a cool and ventilated place for 10-15 days.

How to marinate bacon].

1.Marinated bacon is the first choice of pork belly, others such as hind leg meat can also be, when buying meat, you should ask the boss to cut the meat into strips about 1 inch wide and 7 inches long; Cut too thick and too long are proportional with marinated flavor and operation; It is also necessary to poke a hole in the skin of each piece of meat, so that it is convenient to put on a rope and hang it to dry.

2.We prepare about 300 grams of salt, pour it into the pot and stir-fry to bring out the heat, then add 5 grams of star anise, 3 grams of sand kernels, 3 grams of cinnamon, 1 gram of Sichuan pepper, stir-fry over low heat to bring out the fragrance of spices, that is, turn off the heat and cool for later use. 10 catties of pork here need about 150 grams of salt, you can fry a little more, but when you spread salt, you should add it according to the amount of meat, and don't add excess salt.

3.Prepare a little high liquor above 52 degrees, and wipe the pork all over the body with liquor, so as to sterilize, disinfect and enhance the fragrance, it should be noted that the pork must not be cleaned after it is bought, otherwise it is easy to rot when marinated, and it is very difficult to operate with watery.

4.Then spread the fried salt evenly on the pork, and then put the salt-smeared pork into a clean basin or jar without water and oil, and add the remaining spices, but do not pour the excess salt into it; Then marinate with a lid for about 3 days.

5.In the process of marinating, the meat below and the meat above should be reversed every day to continue to marinate, after marinating, use a rope to pass through the poked hole and tie it, and put the pork in warm water at about 90 degrees with your hand for 5 seconds, so that the bacon will not be too salty and the color will be better; After scalding, hang the pork outside to dry for about 10 days before eating.

10 kilograms of pork belly, 300 grams of salt (150 grams of salt is enough for 10 kilograms of meat), 5 grams of star anise, 3 grams of sand kernels, 3 grams of cinnamon, 1 gram of Sichuan pepper, and an appropriate amount of high liquor.

Summary] It is best to choose cured bacon around the winter solstice, and the average temperature is lower than 10 degrees, which is conducive to the curing of bacon without spoiling; Bacon is best marinated with pork belly and hind leg meat. When marinating bacon, it is best not to wash the pork in advance, otherwise it is easy to spoil when marinating; You can apply a little high liquor to enhance the fragrance and disinfect. 10 catties of pork with 150 grams of salt is enough, and excess salt should never be added.

The marinated bacon is scalded in warm water at 90 degrees Celsius to prevent the bacon from being too salty.

1. Preparation: Take fresh meat or frozen meat with thin skin, moderate fat and lean skin, scrape off the skin and meat dirt, and cut it into standard ribbed strips with a thickness of 4 5 cm per kilogram. If you want to make boneless bacon, you also have to cut off the bones.

7 kg of salt, 1 kg of refined nitrate, and 1 kg of pepper for processing bone-in bacon. Kilograms of salt, kilograms of refined nitrate, 5 kilograms of sugar, kilograms of liquor and soy sauce, and 3 4 kilograms of distilled water are used for processing boneless bacon. Before the preparation of auxiliary materials, the salt and nitrate are crushed, and spices such as pepper, fennel, and cinnamon are dried and milled.

The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over. 2. Wet picking. Put the marinated boneless bacon into the prepared marinade for 15 18 hours, and turn the tank 2 times in the middle.

3. Mix and marinate. Rub the meat strips with dry marinade and put them in the jar, pour the sterilized aged pickling solution to submerge the meat strips, and mix the salt in the marinade to no more than 6%.

3. Smoked bone-cured meat must be rinsed and dried before smoking. Usually 8 9 kg of charcoal and 12 14 kg of wood chips are used per 100 kg of meat embryos. Hang the meat embryo in the smoker room, burn the sawdust, close the door of the smokehouse, make the smoke evenly dispersed, the initial temperature in the smoker room is 70, and gradually reduce to 50 56 after 3 4 hours, and keep it for about 28 hours for the finished product.

Freshly formed bacon must be aged for 3 to 4 months.

The curing process of bacon is to first cut the bacon into strips and then put it in a basin, then add light soy sauce, high liquor, and salt to marinate, and finally put it in the sun for five or six days to make bacon.

Marinate the pork belly.

Prepare a piece of pork belly, cut it into strips and put it in a basin, add light soy sauce, high white wine, salt to the basin, and then grasp it well with your hands to allow the meat to absorb the sauce.

Keep in the sun.

Then the meat is marinated for two days, and after two liters of bridge, the pork is skewered with a rope, and then exposed to the sun for two days, and the bacon can be dried.

Dry the bacon.

After 5 to 6 days of drying, you can take it back, and you can see that the special dry color of the bacon is also very beautiful, which is the method of marinating bacon in the leather cover.

1. 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 white sugar, 15 grams of high liquor, 10 Sichuan pepper chicken pieces, half star anise.

2. After washing the pork belly, cut it into an appropriate length (cut it to your liking, I mainly want to eat it later), 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 knead until the salt is eaten into the meat, cover with plastic wrap, and marinate for about an hour!

3. In the remaining accessories, pour everything except liquor into a small basin, heat until it is evenly mixed, a little smoking, and let it cool for later use!

4. Add liquor to the thoroughly cooled excipients mix night 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!

It's even better in the crisper! ）

5. Put the whole bag in the basin, put it in the refrigerator and refrigerate, turn the bag down every day to ensure that every part of the meat is soaked almost, and it can be marinated for about 4-7 days!

6. Take out the meat after marinating, 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.