Should you wash the cured bacon, and should you wash the cured bacon after it is marinated and then

It must be washed, and it is easier to dry after washing after pickling.

When marinating bacon, should you wash the meat first? Most people get it wrong, no wonder the meat is not fragrant and smelly.

When marinating bacon, should you wash the meat first? Most people get it wrong, no wonder the meat is not fragrant and smelly.

In more than a month, the Spring Festival is coming soon, and now every household has begun to marinate bacon, in fact, for many people who do not have much experience, they don't know how to verify bacon, so the bacon after the final marinating is not delicious, and there is even a smell.

In fact, when marinating bacon, I believe that many people will encounter such a problem, so should you wash the meat first when marinating bacon? I believe that there are many people who will have different answers to this question, because there are many people who think that the meat will be salted after washing, which will be cleaner, but there are also many people who will think that if the meat is marinated after washing, then there will be no fragrance, and it will even stink. Most people get it wrong, no wonder the meat is not fragrant and smelly.

We first take the prepared pork, use a rolling pin or then use the back of a knife to suck the style of the pork, then put in some pepper salt, then put the pork in, and then sprinkle some salt and pepper on the surface of the pork, and wait until all the pork is finished.

After that, we sprinkle some peppercorns and salt on top of the last layer of pork, spread a layer of fresh-keeping bags, and then add a few large stones, and after about three days, we pick up the pork and turn it over, continue to marinate for three days, and then we put the pork in clean water to rinse, and then put the pork in the sun to dry for at least three days.

When the surface of the bacon looks particularly dry, and even begins to blacken, it means that the bacon has been sunburned, as long as the bacon is stored in a ventilated place, so it is said that when marinating bacon, it is not necessary to directly wash the meat can be directly marinated, because in this way, the bacon will be more delicious to eat.

After the cured bacon is marinated, it does not need to be washed, and it can be dried directly. The bacon can be dried after about 3-7 days, if you like the taste focus, you can marinate it for a few more days, but after the winter solstice, the cured bacon needs to be marinated for 7 days and then dried. Turn it once a day, take it out and dry it on the balcony, and the wind blows it for about 20 days before storing.

Cured bacon mainly consists of livestock and poultry meat or its edible offal as raw materials, supplemented by salt, sauces nitrate or nitrite.

Sugar or spices, etc., are processed into a kind of raw meat products by raw material sorting, pickling or sauce rueping, cleaning and modeling, drying or baking drying. The main characteristics are the delicate meat quality, the color is red and white, the taste is salty and delicious, the flavor is unique, and it is easy to carry and store.

How to marinate bacon: Wash the pork, cut it into one-inch-thick, five-inch or seven-inch strips, drain the water, and add an appropriate amount of fine salt, soy sauce, vinegar, and chicken essence.

Mix well with monosodium glutamate and leave for seven days. Flip once a day. Take it out and dry it on the balcony and wind it for about 20 days before storing.

Storage method of cured bacon: Put it in the freezer compartment of the refrigerator in strips with a fresh-keeping bag, and cut the frozen meat slices into small slices or steam or stir-fry vegetarian vegetables to eat. Or cut the strips of meat into small slices of one inch square.

Put the wok on the fire, pour vegetable oil, put 30 grams to 50 grams of Liuyang tempeh, 5 grams of ginger cut into minced pieces, stir-fry eight ripe, turn off the heat, put in an appropriate amount of chili powder and mix well, cool and put it in the jar, and the jar is sealed.

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.

When marinating bacon, do I need to wash the meat first? It's really a wrong step, no wonder the bacon is not fragrant and smellySome people say that the meat is washed and pickled, and the pickled is cleaner. There are also people who say that the meat is washed and pickled, which will make the meat have no fragrance, and it will stink when pickled, in fact, our correct curing method is that the pork can not be washed, and the pork that is bought can be marinated directly, and then I will teach you the correct way to marinate pork.

Ingredients:10 kg of pork, 8 grams of Sichuan pepper, 150 grams of salt, 5 grams of cumin (optional).

Method:

1.First of all, pat the purchased pork and each piece of meat a little to make the meat loose and set aside.

2.Prepare a basin, sprinkle the bottom of the pot with an appropriate amount of salt and peppercorns, then put in the pork and arrange it neatly, sprinkle an appropriate amount of salt and peppercorns on the surface of the pork, and repeat this action until the pork is fully marinated.

3.Finally, you need to sprinkle more pepper and salt on the surface of the pork, then spread a layer of sealed bag on the meat, press a few big stones, 3 days later, turn the marinated pork, the top meat to the bottom, the bottom meat to the top, and then press the big stone, marinate for 3 days.

After the day, put the marinated pork into clean water, wash it twice, and then put the meat in the sun, expose it to the sun for 3-4 days, and after the bacon skin is dry and blackened, put it in a ventilated place for storage.

When marinating bacon, the meat needs to be cleaned, and when marinating bacon, the meat still has blood and water, and there are some other bacteria, so it needs to be cleaned and treated, and the marinating effect is better and not easy to spoil.

There is no need to wash the bacon when marinating. This ensures that the meat is original and easy to preserve.

This is the same as when we stir-fry and don't need to wash it.

The meat does not need to be cleaned when marinating bacon, and there will be a layer of moisture on the surface after cleaning the wax, so it is not easy to salt when marinating the meat, and the meat is easy to smell and taste, so do not clean.

No need to wash, if washed, it will have an impact on the taste of the meat, after the fresh meat is smeared with cooked salt, then smeared with peppercorns, put it in a closed wooden barrel and marinate for about 8 days, and then take it out to smoke and roast, the blood in the meat will flow out, the fragrance of pepper powder, the salt taste will enter the meat, smoke and roast for 3 days and 3 nights, the Guizhou flavor bacon will be baked, the meat can be cleaned, and it can be eaten after being steamed after being cut into slices.

It is best to clean the meat before marinating bacon, if you are afraid of contaminating raw water, then wash it with cool white boiling, and then marinate the bacon after a little air drying, which is more hygienic, of course, it also needs to be cleaned before eating bacon, because it will also be stained with dust during the drying process.

When marinating bacon, it is necessary to decide whether to clean it according to the freshness of the pork, and the traditional bacon method, as long as the pork bought back is fresh, does not need to be cleaned with water. Because the water contains a lot of bacteria, the cleaned pork looks clean, but it is actually very perishable. So it depends on the freshness of the pork.

Cured bacon meat needs to be cleaned, because there is still blood in the meat, and there are other magazines that need to be cleaned up before curing bacon.

When marinating bacon, the meat does not need to be cleaned, it needs to be smeared with uniform salt and the water controlled. When marinating bacon, the meat is best marinated when there is no water (especially tap water).

Pickled, then washed, and finally dried. We first put the prepared pork, use a rolling pin or then use the back of a knife to pat the pork with a little style, then put in some pepper salt, then put the pork in, and then sprinkle some salt and pepper on the surface of the pork, and wait until all the pork is finished. After that, we sprinkle some peppercorns and salt on top of the last layer of pork, spread a layer of fresh-keeping bags, and then add a few large stones, and after about three days, we pick up the pork and turn it over, continue to marinate for three days, and then we put the pork in clean water to rinse, and then put the pork in the sun to dry for at least three days.

When the surface of the bacon looks particularly dry, and even begins to blacken, it means that the bacon has been sunburned, as long as the bacon is stored in a ventilated place, so it is said that when marinating bacon, it is not necessary to directly wash the meat can be directly marinated, because in this way, the bacon will be more delicious to eat.

When marinating bacon, you need to clean the meat. Before marinating, the cleaning of the meat is more troublesome, first of all, wash it carefully, wet the bacon with hot water, then smear an appropriate amount of edible alkaline noodles, scrub carefully, and then rinse with hot water; Then soak the washed bacon in water, let the meat completely soak in the water, soak for about half a day, can effectively remove the salty taste and the fishy smell of the meat itself. Washed meat is easier to preserve, less fishy, and easier to cook.

When marinating bacon, the principle that the meat cannot be cleaned first: 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. Meat infected with bacteria, as long as a little less salt is put in, the meat will stink, so when marinating bacon, it can not be cleaned, but only cleaned and marinated.

I think it is necessary to wash the meat first, otherwise the cured bacon will not be clean and will not taste hygienic. It should be washed and the bacon should be marinated with various seasonings.

When marinating bacon, do not clean the meat, cleaning is nothing more than washing away the blood water on the surface of the meat, and most people think that the blood water is fishy, but they don't know that the blood water also contains a lot of umami substances, such as nucleotides, glutamic acid, etc., as for the fishy smell of blood water, it will not be there after salting, salt can not only be seasoned, but also have the effect of removing fishy sterilization, so it is not recommended to marinate after washing when marinating bacon, and the color of the pickled meat is more red and beautiful.

Hello, when making bacon, the meat must be cleaned, and after cleaning, the moisture on the surface of the meat should be drained before doing the next step, thank you.

When marinating bacon, the pork belly must not be cleaned, because when the meat is cleaned, it will lead to a large reduction in blood and microorganisms in the pork, and it will also stick to the raw water, resulting in the meat being infected with bacteria, and even the marinated fragrance is not there. So before marinating bacon, it must not be washed!

The meat does not need to be cleaned when marinating bacon.

Because meat that sticks to raw water is very easy to spoil after marinating, it is not easy to preserve.

1.Directly marinated on it, press a pound of pork 15 grams of salt, 1 gram of pepper, grams of cumin, first of all, the salt, pepper and small fragrant stir-fry and let cool, the surface of the pork is evenly smeared, and the pork is placed in the clay jar layer by layer, and then sealed.

2. After three days, swap the upper and lower pork positions and seal them again;

3. After three days, take out the pork and smoke it with cypress branches for 8 hours, and finally the smoked bacon is cleaned twice with boiling water, the purpose of cleaning with boiling water is to collect Han, and the washed bacon is hung up to dry naturally, so that the bacon is fragrant and the color is good-looking.

When marinating bacon, it is normal to clean the pork, and after cleaning, use special paper to absorb the moisture on the bacon.

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.

Generally speaking, if you are in the countryside and roast from morning to afternoon, you can generally eat that night.