Introduce the common practice of self drying bacon at home?

Ingredients: pork belly, barbecued pork sauce, high liquor, salt, light soy sauce, white pepper, rock sugar.

Steps: Step 1: Fresh pork belly.

Step 2: Ingredients. (The bacon made with high wine is very fragrant and will not change the taste) Step 3: Use a tong to clean the fine hairs on the pork belly skin, wash and drain the water for later use.

Step 4: Add salt and white peppercorns.

Step 5: Rock sugar.

Step 6: Add light soy sauce and barbecued pork sauce.

Step 7: Flip back and forth with your hands so that the pork belly can be evenly coated with the seasoning. Step 8: Put the turned meat in a bowl and marinate. Step 9: Take it out and turn it over once in the morning and evening.

Step 10: Prepare the rope.

Step 11: Marinate the pork belly for three days and wash off the marinade with hot water.

Step 12: Holes have been pierced in the skin of the meat and strung one by one with a rope.

Step 13: Dry the water slightly, put it in a ventilated place (it is better to have sun) to dry, and you can eat it for about a month.

Buy fresh pork belly, prepare the sauce, (soy sauce, Sichuan pepper, star anise ginger slices, salt, white wine), put the meat in it to marinate for two days, tie the marinated meat with a rope, and hang it in a sunny place to dry for about a week.

First of all, we have to finish the bacon marinating, and then we have to finish the bacon after marinating, and then put it in a sunny place for ventilation and drying.

Ingredients: 1000g pork

Excipients: 50g ginger and garlic, appropriate amount of salt, appropriate amount of white sugar, appropriate amount of fresh soy sauce, appropriate amount of white wine, a little five-spice powder, a little pepper, a little dark soy sauce.

Steps: 1. Wash the pork and put it in a basin.

2. Then remove the skin.

3. Add ginger juice.

4. Add a little five-spice powder.

5. Add a little dark soy sauce.

6. Add an appropriate amount of sugar.

7. Add an appropriate amount of fresh flavor and pepper.

8. After mixing well, put it in a crisper box and put it in the refrigerator to marinate for a week.

9. After marinating, hang the meat with a hook and find a sunny weather to dry it for about 3-5 days.

10. Sun-dried bacon.

The ingredients that need to be prepared are: pork, two pot heads, salt, sugar, light soy sauce, dark soy sauce, and the specific steps are as follows:

1. Put each piece of meat on the line and clean the pig man with water.

2. After draining the pork, pour in the second pot, salt, sugar and light soy sauce and stir well.

3. Add the dark soy sauce and stir evenly to color, then marinate for 5 hours.

After hours, take the bacon out and dry it outside.

5. Drying the bacon for about 3 days is completed, and it can be put in the refrigerator for refrigeration.

Ingredients: 1000 grams of pork, 2 grams of pepper, 20 grams of salt, 5 grams of Sichuan pepper, 50 ml of light soy sauce, 50 grams of sugar, 20 ml of liquor.

1. First, use a spray gun to blacken the pork rind, and then soak it in cold water.

2. Then soak in cold water, soak for a while and scrape off the black substance with a knife.

3. Fry the salt and peppercorns together in a wok until the aroma of the peppercorns comes out and the salt is slightly yellow.

4. Pick out the peppercorns in the pot and break them with a food processor.

5. Put the prepared pork strips in a basin and add an appropriate amount of light soy sauce and sugar.

6. Add fried salt, Sichuan pepper powder and high liquor.

7. Finally, add a little pepper.

8. Wear gloves and grasp evenly, grab for a while, and massage the meat so that it is easier to absorb the flavor. Marinate for 4 to 5 days after grasping.

9. After marinating, hang the meat strips on the hook and let them dry outside for one to two weeks.

Bacon Method:

Ingredients: 5 kg of pork. 150 grams of seasoning salt, 25 grams of Sichuan pepper, kilograms of pine and cypress sawdust. (Peanut shells are also acceptable).

Method (1) Pickle. First, cut the pork into 5 cm wide strips, tie many small eyes with bamboo skewers, and then use it.

After the fried peppercorns and salt are kneaded to taste, the skin is placed in a ceramic or enamel container layer by layer with the skin down and the meat upwards (avoid using metal utensils), and the skin on the top layer should be up and the meat is down, and pressed to pay attention. In spring and winter, put it in a non-freezing place, put it in a cool place in summer and autumn, marinate the chicken for 5 days, and turn it over once a day. After marinating, thread one end of the meat with a rope and hang it in a well-ventilated place to dry until it is semi-dry.

2) Smoke. Put the dried meat on an iron grate in an iron pot, put sawdust on the bottom of the pot, and cover the pot. Burn the pot over the heat and smoke the meat with the smoke from the last morning. After smoking, hang in a ventilated place and wait for all the water to dry.

3) Consume. Burn the smoked meat skin on the fire, then soak it in warm water to soften, use a spatula to remove the mud stained, scrape the yellow side of the skin with a knife, wash it again with warm water, steam it for 50 60 minutes on the drawer, take it out, slice it and serve it on a plate.

Buy it back, cut it, wipe the salt, and hang it directly!!

There are two kinds of cured bacon, one is smoked bacon, the other is pure sun-dried bacon, the time to choose smoked bacon is best marinated in late autumn and winter, because autumn is not relatively cold, the meat is not easy to spoil, another bacon must be dried after the beginning of winter, the bacon dried in this weather is very fragrant, there is no refrigerator, two breeding is underdeveloped, and three traditional habits. In ancient society, the breeding industry was not developed, and in winter began to store food for the winter, and there was no refrigerator, the storage of meat was a problem, and the production method of bacon could meet the needs of preservative.

Temperatures are cooler. The best time to marinate the pork is when the temperature is too high (hot pork is easy to sour when bacon). In my hometown, the whole pig's meat is made into cured meat, and if you make a little cured meat outside, I recommend that it is best to buy good pork belly, and the bacon is not too greasy and not too chai.

To soak the bacon in clean water for a period of time, in order to remove the excess salt and sundries on the pork, but also conducive to the bacon soaked soft and easy to cook, and then cut the bacon into large pieces and put it in the pot with water to cook or cut off, and then according to the needs of the dish to change into different shapes of meat and other ingredients to cook together.

My hometown bacon is, put an appropriate amount of salt and pepper noodles and peppercorns and mix evenly, smear on the meat and marinate for a week, boil hot water to wash it or leave it unwashed, put it in the wind and dry or smoke it next to the stove. To make bacon, our hometown generally buys pork belly or hind leg meat, washes and drains the water, puts salt, peppercorns, and star anise in the pot, and waits for the salt to be hot, rubs the salt to the surface of the meat by hand, and then puts the meat in a container such as a jar or jar to marinate for a week, and turns it over after two days to make the meat more evenly salted.

Authentic Chongqing bacon, the inside and the outside are consistent, cooked and cut into slices, transparent and shiny, bright in color, translucent in yellow, mellow and fragrant to eat, fat but not greasy, thin and not stuffed teeth, and the flavor is unique. After the meat strips are marinated and salted, they can be taken out and hung in a cool and ventilated place to drip dry the excess salt water.

First, the meat is fully salted with salt for a period of time, then the salt on the surface is swept clean when it is taken out, and finally it is hung on a pole to dry for three to five days.

If you want to dry bacon, it is generally not easy to grasp, and it is necessary to adapt measures to local conditions, so we put the prepared meat in the sun for 1---2 days, and then put it in the house to dry the water.

Smoked bone-cured meat, which 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 dried meat embryo in the smoking room, ignite the sawdust, close the door of the smoking room, spread the smoke evenly (do not let the fire burn on the meat), the initial temperature in the smoking room is 70, and gradually reduce to 50-56 after 3-4 hours, and keep it for about 28 hours for the finished product.

The bacon that has just been formed must be aged for 3-4 months.

Leave to dry in the sun. Because the autumn sun and breeze are relatively mild and dry, the bacon dries quickly.

The bacon is smoked first, then exposed to the sun, and finally smoked in the relevant cellar, and the bacon is definitely more delicious.

It is necessary to choose a place with more sunlight, and then choose a relatively clean place to be exposed, first smoke the bacon, then put it in the sun for exposure, and finally put it in the relevant kiln for smoking.

Drying bacon has high requirements for the weather, and it should be dried in a sunny and dry place.

1. Prepare ingredients: 6 kg of fresh pork belly, 20 grams of five-spice powder, 3 spoons of light soy sauce, 5 spoons of dark soy sauce, 5 spoons of salt (appropriate amount), 6-8 spoons of high liquor, 3 spoons of corn oil.

2. Prepare 6 catties of fresh pork belly, and when buying pork belly, let people remove the pig hair from the pig skin.

3. Don't be too fat with pork belly, be thin and a little fat. Cut the pork belly into strips, and the pork belly should be thinly cut and dried quickly.

4. Wash the pork with water several times, wash it clean, and check whether the pork skin is clean. Leave for another half hour and drain.

5. Put each piece of pork close to the incision and use a knife to pierce a small hole, which can be put into the finger and used to wear a rope when drying. The position of the small hole should be able to withstand the weight of a piece of pork. Make holes in each piece of pork to make it easier to dry bacon.

6. Put all the pork into a basin, add 20 grams of five-spice powder, 3 spoons of light soy sauce, 5 spoons of dark soy sauce, 5 spoons of salt, 6-8 spoons of high liquor, and 3 spoons of corn oil. Stir for about 10 minutes until smooth. You can put a little more dark soy sauce than the square, and the color will be darker.

High liquor, put liquor is more fragrant, it can also be sterilized, prevent meat from spoiling, try to use high liquor, if there is really no liquor, use cooking wine.

7. Put the side of the small hole in the same direction to facilitate drying tomorrow. Cover and let room marinate overnight.

8. After marinating overnight, the next morning, wear the bacon piece by piece with a rope and tie it tightly. Dress all the bacon.

9. Hang the bacon to dry, put it in the room at night and hang it, and then take it out to dry outside during the day. In the weather of the north wind, about 7 to 10 days, observe that the bacon is completely dry, and the fat can be oiled.

Cut the belly into strips and wash it, cut a small hole at the top of one end and thread it through a rope and let it dry for a day.

Put the Fenjiu, light soy sauce, sugar, and monosodium glutamate on a plate and mix well.

Put the belly that has been dried for a day and mix well with the stirred seasoning and marinate overnight.

Hang it up and dry it until you see that the fat meat has a dripping feeling of oil, and the lean meat becomes hard, and it will take about a week if the weather is good.

Effect after sunburning.

Steamed a little to eat, good, good.

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 sugar, 15 grams of high liquor, 10 chicken cubes with peppercorns, 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.

Bacon is generally air-dried, and bacon exposed to the sun is easy to sour. The practice of bacon is different in various places, and the taste is also different, we do bacon here are made of pork rump and pork belly, cut the meat bought back into long strips two to three inches wide for later use (do not wash), fry the spoon and put salt pepper star anise leaves to fry the fragrance, and then evenly smear the salt on the meat, the process should be gently massaged into the flavor, and then tied with a rope to dry for a day, after smearing evenly with our Northeast farmhouse sauce, it can be dried in a cool and ventilated place, and the sauce on the surface is washed and made when eating. The bacon produced in this way is cleaner and has a strong sauce aroma.

1. Ingredients: pork belly, salt, soy sauce, sugar, pepper, Sichuan pepper powder.

2. Don't wash the meat you bought, sprinkle it with salt and smear it evenly, and put it in a container to marinate after smearing, so that the marinated pork is more transparent and refreshing.

3. After marinating, spread salt, peppercorns, star anise, sugar, and pepper evenly on the meat, and then smear it with soy sauce, so that the bacon is more beautiful and appetizing.