Can you use bran for bacon? What should I do if there is too much oil when the smoked pork is made

Of course, bacon meat can not use oil bran, and generally use some spices, such as lychee shells, toon trees, cypress leaves, these smoked meats taste particularly good.

Normally, bacon does not need to be smoked with bran, but can be smoked directly in smoke or other methods.

Generally, there is no need to use oil bran.

First of all, the fresh meat must be selected well, and the good pork belly must not be all lean meat, because this bacon is a little fatty to make it delicious.

When you buy the pork belly, you must clean the hair on the pork, and then put the meat in a pot and bake it, the purpose is to remove the raw water from the meat.

After the meat is ready, it is salted, and this is usually according to personal taste. The normal one is 60 grams of salt per kilogram, you can add a little wine and sugar, peppercorns, etc., and you can take it out and dry it after marinating for about a week, so it is done.

The dried meat can almost be smoked, generally with rice bran and cypress, if there is no two, it will definitely not be fragrant.

There are pits for bacon in the countryside, put the bacon on it, put the ingredients on it, and when it is ready, we can start smoking, and I think the heat is really controlled.

If you do this, you can take it out and dry it for a while, and generally the weather is good for about a week, and the delicious bacon is ready.

When you want to eat, just get a piece to eat, no matter what you copy, it's very delicious! This is the delicious bacon of the countryside.

As far as I know, it is best not to use oil kang when smoking meat, because the nutrition of the meat will be lost, and the flavor will be greatly reduced.

It is best not to use bran for smoked meat, as the smoked meat may have a strong flavor of bran.

Yes, as long as it's not chemical, something like this natural can be used for smoking meat, and you can try a small portion first to see if the flavor is acceptable.

Fresh meat should not be used in oil soup, because bacon is equivalent to smoke, and it must be marinated in order to preserve it. The oil soup used will cause the growth of vitamins, that is, 1000 microorganisms, especially now bacon, if it comes into contact with oily places, it is easy for bacteria to breed and spoil quickly, so you can't use oil, because there is a lot of hygiene on the oil. And I was able to quickly turn bacon into something that could only be eaten straight and not stored for too long.

Bacon is usually made for preservation, but it is easier to use oil. Bad is not the same as saving.

Bacon is our traditional Chinese food, there are more smoked meat in the south, and the method of making it is different in each region, and some areas can use oil bran.

Bacon doesn't need to be carried with oil, because he also has oil in the smoked fish itself, so if you put oil on it, he will be a little too tired.

Hello, if you smoke meat, you can use this oil, this is no problem, if you use this, this taste is okay, you can try it.

If you can use a kang, you can use it to see if you can eat it or go there, and the food should be delicious, so as long as you can eat it, you can use it.

It is best to use excellent cooking oil for smoked meat, so that the taste and texture will be more authentic and delicious, and you Kang does not recommend using this substance.

First of all, the so-called smoked food, is the use of white sugar to burn the smoke produced by the smoke smoked food, after the white sugar is burned, it becomes brown or even black, the scientific name is "caramel color" The so-called caramel is the burned sugar, .

If you want to be careful, you'd better not put other condiments, Benxun is already made from the medicine you have brewed after you have finished brewing, and it will not taste good if you put anything else.

Authentic bacon is usually smoked in rural areas with oat straw, corn stalks, etc.

In addition to the firewood required in the authentic smoking and roasting room, flammable grains such as melon seed shells, peanut shells, and rice are all materials used for smoking and roasting.

Bacon should be oily and flavorful, and the flavor should vary from person to person.

I guess I should use that one, and then use that cypress branch.

How to clean smoked bacon:

1. Dry brush dust: Because it is smoked with firewood, the bacon hanging in the place where the smoke is concentrated will be stained with a lot of dust and dust, which are small particles of firewood dust that have not been completely burned. Please use a dry brush before burning the skin.

2. Roast skin: All bacon with meat skin must be burned with an open flame and slightly charred skin, so that the meat skin is easy to cook and rot, and the taste will be more glutinous and delicious. The skin of the meat is already delicious, so don't be disgusted with the trouble.

If it is inconvenient for your home, please take it to the butcher shop you visit every day, and ask the butcher to help you burn the skin for a few dollars, and burn it until it is slightly burnt. Bacon without skin does not need to be burned, and can be cleaned directly.

3. Cleaning: After burning the meat skin, put it in warm water (a little hotter, there is more oil and it is not easy to wash without hot water), and then use a small scraper or other tools to scrape the dust and dirt and other surfaces on the surface of the meat skin, and then change the water and wash it several times. Bacon smokes for a long time, and there will be a lot of dust on the surface, so don't worry too much, our bacon is like this, and we eat it ourselves.

Summary. There are several ways:1

You can use elbows instead of pork belly. 2.The whole piece of meat is boiled in water and then again after being cut into small pieces.

3.The braised pork itself is a big dish, and you can add some other ingredients, such as boiled chestnuts, which are very delicious! Hope.

There are several ways:1You can use elbows instead of pork belly.

Wow do 2The whole piece of meat is boiled in water and then again after being cut into small pieces. 3.

The braised pork itself is a big dish, and you can add some ingredients that don't laugh at you, such as boiled chestnuts that are scaled and scaled up, which is very delicious! Hope.

Method: Add loose dried vegetables and bamboo shoots to stew together, which is delicious and not greasy in the morning. Dried vegetables and bamboo shoots are extremely oil-absorbing and rich in dietary fiber, known as the seventh nutrient.

I'm talking about too much oil in smoked meat.

Strictly control the heat.

How to control it. The method of burning treatment should be strictly mastered, the firepower should be strictly in place, and the explosion point should be uniform.

However, the original flavor of the roast meat is well preserved, and the meat flavor will not be lost due to cooking and soaking. Strictly control the firepower in place. Different ovens, different finger posture and charcoal amount, the firing method needs to be flexible to master the skin.

The fire control is in place, the explosion point is uniform, and it cannot be burned black is the basic requirement of firing. To avoid excessive fat and greasy barbecue, you can only choose standard pork belly to make it, which is the basis for ensuring that the roast meat tastes fat but not greasy.

I think that brushing salad oil and brine oil is the best, and basically can also meet the purpose of brushing bacon oil, maybe each region is slightly different in terms of choice, as long as it suits the local taste, it is the best.

There are three purposes for brushing bacon with oil:1Increase brightness, 2

Increases aroma, 3Insulate the air and slow down the rate of oxidative blackening. Brush oil is generally divided into two categories:

Vegetable and animal oils. Vegetable oils: generally include sesame oil or salad oil.

Salad oil is colorless and odorless, and it will not dominate when used for smoked meat, so it should be noted here that salad oil is best cooked in a pan before use. Animal oil: This generally refers to the brine oil in our brine, through the boiling of a large number of animal ingredients, coupled with the soaking of spices, so the taste of the brine is very fragrant, and it can be said that it is very convenient to brush on the surface of the ingredients.

After the bacon comes out of the pan, it is brushed with sesame oil. The sesame oil is very fragrant and can prevent air drying, prevent the bacon from dehydrating and shriveling, and reduce the amount.