What kind of medicine is used to smoke bacon, and what is used to smoke bacon

Smoked bacon can be smoked using bran, sawdust, etc., or it can be smoked with cypress leaves, and the bacon smoked with cypress leaves will have a better color and fragrance. When smoking, the meat is hung at a distance of 33cm from the smoked material for about 24 hours, and it is turned over every four hours. Smoked bacon can be packed in vacuum-packed bags and stored in the refrigerator.

Smoked bacon can be made using grain bran, sawdust, etc., or cypress leaves, which have the fragrance of leaves. Since you can't smoke bacon over an open flame, you can prepare an iron bucket or a discarded water tank, cover it with a wooden board, and smoke it slowly.

The meat is hung at a distance of about 33 cm from the smoked material and smoked for about 24 hours, during which time it is turned over every four hours. Smoked bacon is generally more common in rural areas, and due to the dense population in the city, it is not easy to smoke bacon.

Smoked bacon is red and black in color, and bacon smoked with cypress leaves will look better and will also exude a good fragrance. Smoked bacon can be hung in a ventilated and dry place for about 5 months, or it can be packed in vacuum packaging bags and refrigerated.

01 If you want the bacon to be smoked more fragrantly, you can add some fragrant materials to smoke during the smoking process, such as: pine and cypress branches, citrus peels, nut shells, or flavored seasoning supplies, such as: star anise, grass fruit, etc.

Traditional bacon is smoked with cereal rind or leaves and branches; Modern improvements are made with some flavored ingredients for smoking. If you want bacon to be smoked more fragrantly, you can add some fragrant materials to smoke during the smoking process, such as: pine and cypress branches, citrus peels, nut shells, or spices with aroma, such as:

Star anise, grass fruit, etc.

1. Pine and cypress branches.

The pine and cypress branches have a faint fragrance and are not flammable open flames, and the smoked pine and cypress smoke carries a small amount of pine and cypress oil, and the adhesion is also relatively strong, and the pork will leave a faint pine and cypress smoke fragrance after being smoked by the pine and cypress branches.

2. Orange peel.

3. Peanut shells.

Peanut shell is not easy to burn, easy to smoke, the main purpose of smoking bacon with peanut shell is to produce smoke, at the same time the peanut shell itself will also produce a more fragrant taste, with peanut shell smoking will be more fragrant.

4. Spices with fragrance.

If you want the bacon to taste fragrant, you can also add some fragrant seasoning supplies when smoking bacon, such as: star anise, grass fruit, etc., so that the smoked bacon is very flavorful and fragrant when cooking.

A homely recipe for smoking bacon.

1) Smoked bacon and fried vermicelli.

Ingredients: 1 piece of smoked bacon, 1 handful of sweet potato vermicelli, a little cabbage, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, a little Sichuan pepper, and a little dried chili.

Method: 1. Cut the smoked bacon into shreds, soak the vermicelli in cold water to soften and remove it, and then continue to soak it in hot water, and cut it slightly short with scissors. Shred the cabbage and set aside.

2. Stir up the oil pan, pour in an appropriate amount of it, pour in Sichuan pepper and dried chili pepper after the oil is hot, add the smoked bacon shreds and stir-fry, pour in the soaked vermicelli, stir-fry evenly, add a little salt, light soy sauce, dark soy sauce, and an appropriate amount of water to simmer.

Cook smoked bacon for a while.

3. When the water is about to dry, pour in the chopped cabbage, stir-fry constantly, and wait until the cabbage is raw before it can be taken out of the pot.

2) Stir-fried smoked bacon with garlic sprouts.

Ingredients: 180g smoked bacon 3 garlic sprouts.

Method: 1. Boiled water in a little pot, cook the smoked bacon until it is cooked, use a chopstick to pass through the meat to be cooked, and then rinse the smoked bacon with boiling water.

2. Cut the garlic seedlings obliquely into slices with a thickness of about 1 cm.

3. Cut the smoked bacon into thin slices, heat a pot, put the meat slices in and stir-fry, and fry until there is a slight oil.

4. Put the garlic white and stir-fry it together, after the garlic white is softened, put the remaining garlic seedlings down and fry them together, try it before starting the pot, if the taste is enough, there is no need to season again.

3) Smoked bacon and fried kale.

Ingredients: 1 handful of kale (about 200g), 50g of smoked bacon, 2 pieces of garlic, appropriate amount of ginger, 2 tablespoons of rice wine, appropriate amount of salt, 2 tablespoons of oyster sauce, 2 tablespoons of hot sauce.

Method: 1. Separate the stems and leaves of the kale and cut them into sections for later use.

2. Slice or shred the smoked bacon and soak it in water for later use (about 1 2 cups) to slightly dilute the salty taste.

3. Heat a pan with some oil, add kale stalks, fry until the surface is a little wrinkled, then add garlic (patted and chopped), ginger (sliced), smoked bacon, and stir-fry slightly.

4. Wait until the garlic is colored, add the kale leaves and stir-fry, then add the rice wine. Then add seasonings such as salt, oyster sauce, etc. to your liking.

5. Stir in the hot sauce before cooking.

Cook smoked bacon for a while.

Well, the above about the time to cook smoked bacon and several home-style smoked bacon production methods will be introduced to you here.

Smoked meat made from fruit tree twigs is delicious, and that's what we do in my hometown.

Smoked bacon is what many people like to eat, smoked bacon needs to be slowly smoked dry with fireworks, and then made into food to eat, so what is smoked with smoked bacon? How do you make smoked bacon delicious? Let's take a look!

The bacon is slowly smoked and dried with fireworks such as pine and cypress, and artemisia is the most delicious.

Pine cypress and artemisia annua contain aromatic substances that are more likely to adhere to the meat and penetrate into the meat as the heat rises. The bacon smoked in this way is more fragrant and has a unique flavor.

Ingredients: bacon, potatoes, red pepper, light soy sauce, oil and salt.

Production: 1Prepare raw materials;

2.Put the bacon in a pot, add the appropriate amount of water and a little oil;

3.Slowly fry over low heat until the bacon fat is slightly charred and the fat is fried;

4.Add the potato slices and stir-fry.

5.Add an appropriate amount of light soy sauce and a little water;

6.Bring to a boil over high heat, reduce heat to low and simmer for 3-5 minutes;

7.Add the red pepper and stir-fry;

8.Finish with salt to taste;

1. Alkaline noodles. Wet the smoked bacon with hot water first, then smear an appropriate amount of edible alkaline noodles and scrub carefully.

2. Salt water. Before soaking smoked bacon, add a spoonful of salt to warm water. Then soak the bacon in warm water for half an hour to two hours, the saltier the smoked meat, the longer it will take to remove the salty taste.

The bacon is smoked with charcoal, and the bacon is placed in pine and cypress, and then slowly smoked and dried in front of the fire. When smoking bacon, you need to cover the top of the iron bucket with a wooden board, so that the smoking effect will be better. Generally, when the bacon is smoked until it is golden brown, it takes 24 hours, and it should be left for about 10 days after smoking, so that it can naturally mature and become fragrant bacon.

Lao Zhiyu bacon is made from pork, and before smoking, the pork needs to be cut into small strips, which can be cut a little thicker, about 3 to 4 cm. Once chopped, place in a large bowl and add ingredients such as fennel, cinnamon, peppercorns, peppercorns, etc. Stir these ingredients and pork well, marinate for about 3 days, turn once, and marinate for another 3 days.

The marinated strips of meat are washed in water, and then hung in a dry, cool, ventilated place, and must be smoked after 24 hours. When smoking, the fire should be small, the smoke should be thick, the meat strips should be turned every 4 hours, and the temperature in the smoker should be controlled at 50 60.

After the smoked bacon should be kept clean to prevent the bacon from being contaminated, you can choose to hang, jar or bury. Or put the bacon in a plastic food bag, tie it tightly, and bury it in grain or plant ash, which can be stored for more than 1 year.

Bacon is a kind of food that many places like to pickle, and some places will smoke it with special spices to make bacon after marinating bacon, so that it will taste particularly delicious. During the production process of smoked bacon, it is inevitable that some dust and grease will be attached, and some of the salt content is relatively high, so we can clean the smoked bacon before eating. It is recommended that you wash it with rice washing water.

The cured meat can be washed with rice water. Smoked cured meats are dark in color, and the fat adheres to the surface, making them difficult to clean. At this time, you can first rinse the marinated meat with clean water and then cut it into thin slices. Then add some salt to the rice washing water and soak the cut meat slices in the rice washing water for half an hour.

In addition, when soaking the cured meat in rice washing water, you can also carefully scrub the cured meat with alkali powder, because both alkaline powder and rice washing water contain starch, and the starch can absorb some of the oil and avoid its greasy feeling.

There is no need to wash it when it is saved, and it is better to wash it when you eat it, so that you can preserve the original flavor of bacon, otherwise when you take it out and fry it, there will be no taste of bacon. After the bacon is smoked, it can be packed in newspaper or bags and directly put in the refrigerator to freeze; If you eat it in a short time, you can refrigerate it. Since cured meats are pickled foods, they contain a lot of salt, so you can't eat them all at once.

You can cook it several times before serving, which will reduce the salt content of the meat.

Bacon can be smoked with bran, sawdust or cypress leaves, and the meat smoked with cypress leaves has the aroma of cypress leaves. However, you can't smoke bacon over an open flame, so you can prepare an iron bucket or a discarded water tank, cover it with a wooden plank, and smoke it slowly. Smoked meat should be hung at a distance of about 33cm from the smoked material and smoked for about 24 hours, during which time the meat should be flipped every four hours.

Smoked cured meats have a red and black color, and bacon with cypress leaves will look better and will also give off a pleasant fragrance. Smoked bacon can be hung in a ventilated and dry place for about 5 months, or it can be packed in a vacuum bag and kept in the refrigerator for refrigeration.

Bacon is smoked over a charcoal fire. Here's how:

Ingredients: 2000g pork belly

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of chili powder, appropriate amount of Sichuan pepper powder, appropriate amount of cumin powder 1, prepare four catties of pork.

2. Cut the pork into strips.

3. Prepare the seasoning.

4. Add the required seasoning, mix well and marinate for a day.

5. String it up with a rope again.

6. Hang the ventilation place to cool and dry the water.

7. Prepare a charcoal fire and spread a mat for bacon.

8. Spread the bacon and smoke until the oil comes out, and smoke until golden brown.

Smoked with wood charcoal, the method is as follows:

Ingredients: 2000 grams of pork belly, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of rice wine, appropriate amount of cumin powder, appropriate amount of chili noodles, appropriate amount of sugar, appropriate amount of Sichuan pepper powder.

1. First of all, handle the prepared pork belly, clean it with water, cut it, and put it aside for later use.

2. Then add the prepared rice wine, salt, sugar, cumin powder, Sichuan pepper powder, chili powder, soy sauce, grasp it well with your hands, and let it stand for 8 hours.

After hours, hang it with a rope.

4. Naturally air dry for 7 days.

5. Make a pot of wood charcoal fire and spread the grill, as shown in the picture below.

6. Put the air-dried meat on the grill and smoke.

7. After smoking, take it off and put it on a plate, and it's done.

Don't eat more bacon, high blood pressure.