What are the tips for marinating bacon to make the meat fragrant and not bad for a long time?

I think that every autumn starts, every family is preparing bacon and sausages, how can such good weather be missed? I don't know if you feel it, the weather is really cold now, I remember that when it was so cold before, my family began to buy food to make bacon, not only my neighbors around my family will also make bacon, whether it is to make sausage or bacon, everyone will find a good weather, move a stool together to make bacon under the sun to eat, almost to the New Year can be eaten.

When I was a child, I remember that many people's small yards in my hometown will be full of bacon and sausages, marinated and sun-dried bacon not only tastes very delicious, but also can be stored for a long time, this kind of bacon is still different from ordinary meat to eat, this platform pork can not compare with the taste. So I'm going to teach you the tricks of marinating bacon today! Don't just put salt in cured bacon stupidly, learn 3 tips, and the meat will not be bad for a long time.

One of the tips: rub the pork belly with a cloth.

Before marinating bacon, it is definitely necessary to choose a great piece of pork belly, a layer of fat and a layer of lean, the fat and thin pork belly is the best, after buying it back, first of all, the hair must be scraped clean, and then wiped clean with a cloth, it is best not to clean it with water, if the meat is stained with water, it will be easy to spoil.

Tip 2: Add spices.

In fact, you can try to add some pepper, star anise, fennel and other spices, which will be more fragrant, and in the case of marinating so many seasonings, the meat will not be bad for a long time.

Tip 3: Marinate for about 3 days.

Before the bacon is air-dried, it is best to take the pork belly to marinate for about 3 days, we can put the meat in a basin, pour salt and various spices, and then put it like this for about 3 days, and then you can take it out for air drying, and the bacon that comes out of this way must be very good.

The meat bought back does not need to be cleaned, it is directly marinated with an appropriate amount of salt for a week, the marinated meat is cleaned with hot water, the meat is dried by water vapor, and then smoked for half an hour.

Wipe clean with a cloth and marinate with spices. Wipe the pork belly with a cloth and do not wash it with water, which can make the meat not easy to spoil; Marinate with spices and salt for three or four days, then let it dry. In this way, the bacon can be kept from being bad and delicious.

In addition to adding edible salt, you can also add pepper powder, star anise, cinnamon, bay leaves and other ground powder to increase the flavor; Don't be in a hurry to air dry first, put it in the jar and press it for a few days to squeeze out the water, and then put it in the branch to air dry.

Sausage bacon should be cured in the wax moon day of the meat, from the traditional Chinese lunar calendar, into the wax moon, from the sunshine, water, climate above there is a unique aura, the achievement of the ingredients in such conditions after pickled taste, is often said bacon, there are many people called the New Year's flavor, this is also the breath before the Spring Festival, there is a unique fragrance, conducive to the storage of ingredients, nostalgia for the winter is very cold when I was a child, many ingredients carefully prepared before the year are soaked in water, called wax water, It will not be affected by qualitative change for a long time, even if the spring is not changed in the fish tank, but as long as the spring water is changed, the ingredients will be affected immediately, so the wax moon is a very magical month, from the sun and the moon and the wisdom of Chinese ancestors. Generally, in the middle and lower reaches of the Yangtze River, you can marinate bacon around the winter solstice, and enter the wax moon to accept the sun of the wax moon.

Preserved fish and bacon is every family at the end of the year need to buy the New Year's gift box, the sausage bacon made in the winter sun is integrated into the elements of the sun, the bacon is full of mellow aroma, the use of fresh pork, cut into 30 cm long, 5 cm wide, weighing about 500 grams of meat pieces, with a skewer in the meat tie full of small holes, easy to taste, put the pot on the fire, fry the salt, and then pour it out and mix with the five-spice powder, add rice wine, white sugar after cooling, mix with dust, evenly rub on the meat and skin, and then the skin down, the meat is upward, Stacked in the cylinder body, the top layer of the skin is facing up, the meat is marinated downwards for more than 7 days, and the cylinder is turned over once in the middle, so as to facilitate the smell and discharge the fishy smell to remove the marinated meat, clean it with warm water, wear it with fine hemp and hold the rope, and hang it in natural ventilation to dry the water.

After cleaning the sausage bacon and draining the water, wrap it in a fresh-keeping bag and put it in the freezer of the refrigerator to freeze it, this kind of preservation method is suitable for all sausage bacon, and the storage time is also longer, even if you store it for three to five years, there is no problem, if you store it tightly, the effect is obvious. If the indoor temperature is less than 20 degrees Celsius and the humidity in the air in the room is less than 60%, you can suspend the sausage and bacon in the room in the shade without sunlight and natural ventilation, chop up a small piece of the sausage and bacon that has been cleaned and drained to purify the water, and then put it into a porcelain clay pot. And the vegetable oil is cooked and cooled and put into the wine jar, the amount of oil can be soaked in the sausage bacon, and the final sealing is good on the altar.

The method of meat can be stored for a year. The sausage bacon itself has a strong level of corrosion resistance, and there is no problem in how to preserve it at will, especially the sausage bacon smoked with cypress branches, and it will not be broken if it is placed in the shade and natural ventilation on dog days.

Do not peel the pork, remove the moisture attached to the surface when roasting and pure, pour high liquor on the surface of the pork, and the pork can only be dried after a week of pickling.

When marinating bacon, you must first buy the meat back and wash it, then put on the seasoning, marinate the core for half a day, it is best to put it in the refrigerator, and then take out the meat and potatoes and hang them outside.

It can be stored in a cooler and drier place, so that it can be stored for a longer time.

There is a unique aroma, conducive to the storage of food, remember when I was a child, the winter was very cold, a lot of food prepared before the year was soaked in water, called wax water, it will not deteriorate and deteriorate for a long time, even if it is spring, it will not change the water, but as long as it is the water in the spring, the food will immediately deteriorate, put the pot on the fire, fry the salt, and then pour it out and mix well with the five-spice powder, add cooking wine and sugar after cooling.

Rub evenly on the meat and the skin, then the skin is down, the meat is up, and the yard is placed in the tank, the top layer should be the skin up, and the meat is down. The pork is cut into large strips and marinated for two days with coarse salt and white wine, after which the marinated meat is tied with a rope and hung above the smoke fire. The materials of smoked bacon are also particular, generally put rice bran, peanut shells, orange peel, orange peel mainly plays a role in enhancing flavor.

Put it into a wide-mouth urn, press it with a large stone, turn it over after three days, hang it in a ventilated place after seven days, and take it after a day. The cooking method is very simple, immerse in boiling water and boil until it is ripe, put a few slices of ginger and green onion knots in the water, and add a little rice wine when the meat is put in. Dry for 4 hours, put it in a dry and ventilated place without sun, so as to ensure that the flavor of the spices enters the bacon, and at the same time plays the role of air-drying and sterilization.

Take the bacon back, and then add light soy sauce, dark soy sauce, and white wine to the marinade to marinate it, and use fresh cypress branches, because the smoke from the fire is white and has a kind of fragrance. When baking bacon, it must be smoked, not with an open flame. Otherwise, the meat will be black, the normal ones are sallow, and it will be fine to smoke for 3-4 hours.

Others can use empty millet husks, orange peels.

There are also rural hometowns, pepper, fennel, cinnamon, star anise, bay leaves, first fry the condiments, low heat, fry fragrant, don't fry paste, and then pound into powder. When you come to fry salt, it is also slowly fried over low heat, and when it is hot, it is almost done, take fresh meat or frozen meat with thin skin, fat and lean moderate, scrape off the skin and meat dirt, and cut it into kilograms, 4 5 cm thick standard ribbed strips. 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.

Marinate for 5-7 days (generally marinated for 3 days to absorb the flavor, but the longer the marinade, the more fragrant.) The specific time of marinating depends on the temperature at that time, and it must be below 15 degrees Celsius, so that the meat will not spoil), and after marinating, take it out to bask in the sun. And, during the curing process, it is best to turn it once a day to observe the condition of the bacon.

Usually in the southwest region of the cured bacon, it is generally in about a week to taste, the short time in about two or three days can be smoked, the general taste is relatively good, will not say anything.

If you want to make the cured bacon by yourself, then we need to marinate it for about 2 or 3 days and then we will take it to smoke, so that the bacon will be very delicious.

If you have a lot of cured bacon, then you can leave the marinated bacon for about a week to better absorb the flavor, and then smoke the bacon after a week.

Marinate for two days, so that it will be very delicious, and it is also very flavorful, and it can also be stored for a long time, which is good for the body.

Generally, it takes at least a month or two to get it, and these bacon needs to be smoked, and it is impossible to eat it in a short time.

Marinate for 100 days to better absorb the flavor, the longer the time, the better the taste, and the taste in the mouth will be very strong.

Marinated bacon, don't put this kind of material again, most people are used to putting it, the bacon is not bad and "sour", not fragrant!

The year is coming to an end, and the New Year is just over a month away, so it's time to pickle lap-mei. There are many types of cured meat, we often eat bacon, sausage, and in many places, there are cured fish, preserved chicken, etc. Because it is usually pickled in the month of Lap, it is called "lap mei".

Lap-mei should be stored in a cool and ventilated place, and if the temperature is too high, it is easy to breed bacteria, so that the cured meat will deteriorate, become sour, moldy, and cannot be eaten. The bacon has a unique flavor, and the "cured meat" is so fragrant that people who have eaten it can't forget it.

In the past, people cured bacon to preserve the meat for a long time, but now it is to taste the taste.

The method of making bacon is simple, but it varies from place to place, for example, some places are directly salted, while others are spiced. There are also differences in taste, for example, Guangdong's lap-mei is more "sweet", while Sichuan's lap-mei is more "spicy", but it smells rich.

When making bacon, many people will smear a layer of liquor, which can disinfect and sterilize, remove the fishy smell, and make the bacon cleaner and more fragrant. There are also people who will marinate it with cooking wine, and the same idea is the same.

In fact, it is a big mistake to use alcohol when marinating bacon, because any kind of wine contains alcohol, which is oxidized to form acetic acid, which makes the bacon sour.

If there is a sour taste, the taste of bacon will not be fragrant, so you can't put "wine" when marinating bacon. Wine is a product of fermentation and contains some active yeasts, which are fermented when curing bacon to produce more aromatic substances that can make the bacon taste more fragrant. However, at the same time, it also produces acidic substances, and the taste becomes sour before it goes bad, so it does more harm than good.

When marinating bacon, you don't need to use "wine" to disinfect and sterilize, you only need to add salt, which is what many places do. The salt is very stable and will not undergo chemical reactions, so that the bacon retains its original "cured flavor".

Of course, more salt is not always better, although bacon has a long shelf life, but the taste is too "salty" to eat.

According to my grandmother's experience in marinating bacon for more than 60 years, 150 grams of salt is enough for 10 catties of pork, which means that 15 grams of salt is put on 1 catty of pork, which is just right salty and can also prevent bacon from spoiling. If you add too much salt, other flavors will be covered by saltiness, so the amount of salt must be mastered.

[The head chef has something to say].

When marinating bacon, the meat is not washed in many places, and it is thought that the meat will become moldy after being wet, so it will be smeared with some volatile liquor or cooking wine, which is equivalent to washing the meat again, which is cleaner, but it is not necessary.

As long as there is enough salt, bacon will not breed bacteria. Even if it is smeared with liquor, the bacon has been left for a long time, and there is a lot of dust on the surface, which is still not clean. Therefore, before we eat bacon, we will cook the bacon, which can not only cook the bacon softly, but also use boiling water to sterilize and disinfect and remove dust, so that the bacon is very clean, and it is full of fragrance and not sour.

Was this article useful to you? If you find it useful, please like, comment, retweet, and follow me, so that more people can learn the skills, and I will continue to share useful food knowledge with you next time.

When marinating bacon, we should not put in monosodium glutamate, which contains a lot of nitrite, which will cause our bacon to deteriorate during the curing process, and secondly, a lot of bacon is exposed to the air for a long time and combines with oxygen, and a series of reactions between nitrite and air cause the bacon to deteriorate.

In the past in the countryside, we all know that cured bacon, vinegar can not be made in it, because the bacon will change after putting it, so sometimes the bacon is not bad, its taste becomes sour.