The whole process of submerging bacon and how to marinate bacon

Step 1: Wash and dry the meat after buying it.

Step 2: Mix the salty salt and peppercorns together (you can also use peppercorns without peppercorns, according to personal taste), sprinkle them on the dried meat, and knead them with your hands to evenly absorb the flavor.

Step 3: According to the ratio of 400ml of dark soy sauce and 200ml of white wine, add an appropriate amount of sugar, chicken essence and monosodium glutamate, stir well, and put it in a basin. Then put the kneaded bacon in a basin and spread evenly to color.

Step 4: Bring the smeared meat and the remaining dark soy sauce into a container to marinate at a temperature of about 1 degree to 10 degrees Celsius.

Step 5: Marinate for about ten days, take it out and air dry it in a cool and ventilated place, keep the temperature of the air drying place below 14 degrees, and eat it at any time after air drying.

1. Cut strips and marinate: cut the meat into strips 30 cm long and 3 to 5 cm wide, prick some small eyes with bamboo skewers, knead them with peppercorns and salt that have been fried and scalded until they are warm, and put them in a porcelain basin after rubbing, with the skin facing down and the meat facing up, stacked layer by layer, and the top layer is pressed with a heavy object. Flip over once every 2 days, after 10 days of pickling, change to turn over once a day, marinate for another 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry.

2. Smoking: Put sawdust in a large iron pot, put an iron grate on the shelf, put the dried meat on it, cover the pot, and then burn the fire. When the sawdust is heated and smoked, the fire is stopped, the meat is smoked yellow, and its moisture has dried.

3. Steaming and slicing: Put the prepared bacon into warm water to soak soft, scrape off the yellow noodles, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam it with boiling water for about 1 hour in the upper drawer. Leave the drawer to cool, slice and serve on a plate.

Fry the salt and peppercorns, then apply them to the meat, apply them evenly, find a large jar, compact the meat, put it for a few days, seal it for a few days, and then take it out and put it in a ventilated place, let it air dry, do not expose it to the sun, and it's fine.

Bacon Method:

Temperature: Bacon and sausages should be made at around 10 degrees Celsius.

Material: The meat of the pork rump, with skin, fat and thin (half fat and half lean). Ingredients:

According to 10 kg of pork considered) 300 grams of salt, 200 grams of Sichuan pepper, 150 grams of star anise, 150 grams of fennel, 30 grams of cloves, 75 grams of Kaempfera, 30 grams 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.

Fumig: sawdust, fresh cypress, some pine branches.

Production process: Cut the pork into 3 4 cm thick pieces, wash them, spread the ingredients evenly all over the surface of the pork, put the pork in a closed container and marinate for 5 days, turning once a day (to make the flavor more even). Cut a hole in the meat on the skewer and hang it to air dry for 3 to 5 days.

Sawdust is inserted into a metal cylinder (e.g. gasoline cylinder with bottom and cover) and ignited, covered with pine branches, and then covered with cypress, and a mesh rack is placed on top of the cylinder, on which the pork is placed, and so on until the surface of the pork turns yellow or black. Hang the pork in a well-ventilated area and wait for the bacon to dry through, and you're 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.

Ingredients: 1500g pork belly, 50g salt, 80g soy sauce, 20 peppercorns, 30g liquor. Ingredients: 15g tangerine peel, 15g tea leaves, 40g sugar, 20g leftover rice. Steps:

1. After the pork belly is cleaned, soak the bleeding water in water, drain the water and cut it into long strips of moderate size.

2. Put the peppercorns and salt into the pot to fry the fragrance, do not put oil in the pot, dry fry, filter out the peppercorns and crush them into peppercorns after frying, then take a clean container, put in the crushed pepper powder, add sugar, soy sauce, liquor and salt, stir well to make a marinade.

3. Put the meat in a container, pour the previously adjusted marinade on the meat, and then fully grasp it with your hands, so that the meat is evenly smeared with the juice, knead it for a while, and massage the meat, so that it can be more flavorful.

4. Put the meat with good sauce in a cool place to marinate for 3-4 days, turn it over every day, marinate evenly, and put it in the refrigerator for marinating at a high temperature at home.

5. Hang the marinated meat on the hook and hang it in a ventilated place to dry for more than ten days, the specific time needs to be judged according to your own situation, because the local weather is different, and if you want to eat a little dry taste, you can dry it for a longer time, and if you want to eat a little tender, the time will be shorter.

7. Dry the smoked meat for two more days, pack it in a fresh-keeping bag, put it in the refrigerator and freeze it, clean it when you eat it, put it in the pot and steam it.

The bacon is very salty, fragrant and delicious, and it is delicious no matter how you eat it, thank you.

If you love bacon, you don't need to buy it, it's better to marinate it yourself and teach you how to marinate delicious bacon.

The practice of marinating bacon is simple and easy to learn, delicious and affordable.

The practice of curing bacon.

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.

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! (It's even better in a crisper box!) ）

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.

Cooking Tips:

1. 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. As a meat product, bacon is not bad for a long time, after the winter solstice, the bacon made before the Great Cold is preserved for the longest time and is not easy to change the taste.

Bacon is kept at room temperature, when the taste is the most authentic before the third lunar month, and as the temperature rises, the bacon will become pungent in taste, although the meat quality remains the same. Therefore, after the third month of the lunar calendar, bacon cannot be stored at room temperature. The best way to preserve the bacon is to wash it, wrap it in plastic wrap, and put it in the refrigerator compartment, so that it can be stored for a long time, even if it is three or five years old, it will not change its taste.

Bacon Method:

1.First, scrape the remaining hair on the pork skin with a knife, cut it into 3 cm wide strips, and prick some small eyes with a bamboo skewer to facilitate the flavor.

2 Stir-fry the peppercorns first, then add salt and blanch, pour out and let cool.

3 Knead the pork with peppercorns, salt and sugar, and put it in a pottery pot or enamel basin, with the skin downward, the meat up, and the top layer of skin upward, and press it with a weight. In winter and spring, turn it over once in two days, take it out in about 5 days, put it in a cool place in autumn, turn it over once or twice a day, take it out in about 2 days, wipe it dry with a clean cloth, wear it on one end of the skin with hemp rope, hang it in a ventilated high place, dry it until it is semi-dry, put it in the smoker cabinet, smoke it for about two or three days, move it once in the middle, so that all the smoke is smoked on the bacon and is golden brown.

First, the method of marinating bacon at home.

Step 1: Add salt to the pan and stir-fry, spread the salt on the meat and spread evenly.

Step 2: Pierce one end of the meat, thread it and hang it up to dry outside for three hours.

Step 3: After that, pat the meat on the juice mixed with light soy sauce, dark soy sauce, sugar and white wine.

Step 4: Leave the meat for 12 hours after the juice is cured, and then hang it for 12 hours until the surface is condensed.

Step 5: Retrieve the meat again and smear with star anise, pepper and cinnamon.

Step 6: Finally, the meat can be blown and dried for two to three days.

Second, the method of curing bacon in Sichuan.

Step 1: Cut the pork belly into the right size and place it in a large pot.

Step 2: Salt the surface of the pork belly in the pot and rub each piece of meat well.

Step 3: Continue to spread the sugar, fennel, star anise and pickled pepper wine, allspice powder and peppercorns.

Step 4: Soak the meat in the sauce in a bowl and let it sit slowly for another night until the flavor has penetrated.

Step 5: Hang the meat and air dry until it no longer drips.

Step 6: After that, put the meat in the basin again, coat it with light soy sauce, dark soy sauce, five-spice powder, and touch it well.

Step 7: Dry the meat for about a week.

1. The purchased meat does not need to be cleaned, and it is easy to breed bacteria when cleaned;

2. Fry the salt;

3. Wipe the meat with salt;

4. Pierce a hole at one end of the meat, put on the twine, and hang the meat to dry for about 3 hours;

5. Put the meat in a basin, first add half a bowl of light soy sauce and about two spoons of dark soy sauce;

6. Add a spoonful of sugar, about 40 grams of liquor;

7. Grasp the seasoning and meat by hand and marinate for about 12 hours;

After an hour, hang the meat in a cool place to dry, about 12 hours;

After an hour, put the meat back into the bowl with the spice and wipe the meat again with the spice;

10. Crack the star anise, cinnamon and peppercorns with a rolling pin and put them in the meat;

11. Prepare a few capsules of vitamin C, knock them into powder with a rolling pin and sprinkle them on the meat;

12. Add the minced garlic and ginger, grasp well and marinate for about 12 hours;

After a few hours, hang the meat in a cool, ventilated place until it dries, preferably after a week.

What is the proportion of salt in cured bacon.

According to the materials used to make bacon, 150 grams of salt are needed for 5 kilograms of pork, so the ratio of salt to bacon is 1:15. Cured bacon mainly includes a kind of raw meat products made from livestock and poultry meat or its edible offal as raw materials, supplemented by salt, sauce nitrate or nitrite, sugar or spices, etc., which are processed by raw material finishing, pickling or sauce melting, cleaning and shaping, drying or baking drying.

The bacon has a salty and sweet taste, and has the effects of appetizing and dispelling cold and eliminating food.