How do you make smoked bacon delicious?

Preparation of smoked bacon:

1. Wash the pork belly and chicken thighs, drain or blot with kitchen paper. Crack the rock sugar first, mix all the ingredients and seasonings in a large basin, and marinate the meat for 24-48 hours, turning three to four times in the middle to marinate more evenly.

2. Wipe off the spices on the marinated meat, tie it up and hang it in a ventilated place to accept the wind and sun, of course, it must not rain, about 15 days. The pinched meat is already hard to the heart, and the appearance is oily and can be collected. If you don't want to eat the smoky flavor, this step is over, cut into small packages and freeze in the refrigerator.

I like the smoke to keep going.

3. Spread a layer of tin foil on the wok, put ginger, garlic, tea, rice, sugar, mix evenly, support a steaming rack on it, put the dried bacon on the steaming rack, turn on medium-low heat, start to smoke, turn down the heat, cover the pot, and smoke for about 20 minutes. When I opened it, it was already smoked. After cooling, divide and store in the refrigerator freezer.

4. No matter how you eat the finished bacon, or steam or stir-fry, there is still one step: wash it with warm water, then put it in a pot and add cold water to cook for about 20 minutes until soft. One is to be more hygienic, after all, hanging outside to dry for so long, dust and bacteria are indispensable, and washing with water is not clean.

The second is to cook some of the fat and salt, and eat healthier.

1. This practice should actually be called sauce meat, not bacon in the traditional sense, and the traditional bacon is only salt, not others. This one only releases raw soy sauce without salt.

2. The marinade of smoked bacon and an appropriate amount of high wine is for preservative, just use a high two-pot head, not much, we can eat a small bowl and a small half bowl.

3. Remember not to add water to the marinade of smoked bacon.

4. The marinade of smoked bacon can be about three-quarters of the meat, otherwise it will be too salty.

5. Star anise, cinnamon, and bay leaves can be adjusted according to their liking, and they should not be put too much, otherwise the spice flavor is too heavy, and the pepper can be appropriately more, and the dried pepper can be saved.

6. The meat strips should not be too wide, otherwise it is not easy to be sunburned, but it should not be too narrow, because it will be ** after drying, and you need to grasp it yourself.

7. This smoking method can only produce a mild smoked taste, which is still a certain distance from the traditional sense of smoking, but it is enough to satisfy the cravings.

Eat healthy: 1. Bacon is salty and sweet, and it is appetizing for the spleen.

2. Bacon is rich in phosphorus, potassium and sodium, and also contains fat, protein, carbohydrates and other elements.

3. The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then air-dried or smoked, which has the effects of appetizing and dispelling cold and eliminating appetite.

Dietary taboos: the elderly should not eat; Patients with gastric and duodenal ulcers fast.

I still have bacon at home, so I quickly took it out.

Here's how to make smoked bacon delicious:

Method 1

1. After washing the smoked meat, put it in boiling water and cook for about four or five minutes, then remove and drain the water.

2. Slice the smoked meat into thin slices (thickness is your preference).

3. Wash the garlic sprouts and cut them into sections.

4. Shred the ginger, slice the garlic and chop the green onion.

5. Heat the pan without oil, put in the smoked meat and fry the oil in the meat over low heat, and put the meat up.

6. Heat the bottom oil, add the green onion, ginger and garlic and stir-fry until fragrant.

7. Pour in the garlic sprouts and stir-fry until cooked, add a little salt to taste.

8. Pour in the smoked meat and stir-fry for a while.

Method two

1. Cut the cooked bacon into slices of moderate thickness and set aside!

2. Pat the garlic sprouts with garlic white, then cut the garlic sprouts into segments, cut the screw pepper into pieces, cut the garlic cloves into slices, cut the ginger into shreds, and cut the dried chili peppers into segments for later use!

3. Heat the pot, add the sliced bacon and stir-fry the fat!

4. Pour the fried oil into the container, leave a little oil, add peppercorns, ginger, garlic cloves, and dried chili peppers and stir-fry until fragrant!

5. Pour in a little braised soy sauce and stir-fry evenly!

6. Add screw pepper and garlic sprouts and stir-fry for a while!

7. Add a little salt and stir-fry evenly!

8. Add an appropriate amount of chicken essence and stir-fry evenly before cooking!

Method three

1. Don't put oil in the pot, stir-fry the garlic moss to change color, break off, don't get old for too long, and change color.

2. A little oil and bacon.

3. Stir-fry the oil, the fat can be transparent, and stir-fry the chili, garlic, ginger and pepper until fragrant.

4. It's okay to stir-fry, the bacon itself is very salty, don't add salt, you can add some oyster sauce or nothing.

5. Serve the plate.

Method 1: Soaking method and boiling method.

Wash the bacon and soak it in warm water until soft, or put it in boiling water and cook it for more than 5 minutes, then take out the slices and stir-fry them.

Of course, although the above two methods are also commonly used, they are not the best way to deal with bacon, because soaking in water or boiling water will lead to a serious loss of the aroma and nutrients of bacon, and the final fried bacon does not taste very good.

Method 2: Steaming method.

Practice has proved that the steaming method has the best effect on bacon. The aroma and nutrition of bacon will not be lost much, and the bacon after steaming will be more delicious when it is stir-fried in the pot. Also, it is healthier to remove some of the fat after steaming.

Wash the bacon and put it in a steaming bowl, pour in an appropriate amount of rice wine, water, green onion and ginger slices, steam it in a steamer over high heat for 40 minutes to 1 hour, and then take out the slices and fry them into vegetables. If your bacon is salty, you can soak it in warm water for a period of time to reduce the saltiness before steaming it thoroughly.

Here's how to make smoked bacon delicious:

Ingredients Tools: pork belly, hind leg meat, white wine, salt, Sichuan pepper, star anise, crisper box, refrigerator, grill, tangerine peel, tea, rice, sugar.

1. In the vegetable market, choose to buy jujube meat or hind leg meat with skin and three layers, and cut it into long strips of appropriate size.

2. Put the pork strips into a large basin, pour in high liquor, knead for ten minutes, which can preserve and increase the flavor, and then leave for half an hour.

3. Stir-fry the marinade: Heat the pot, pour in salt, pepper and star anise, fry over low heat until the salt is slightly yellow, turn off the heat, and wait for it to cool.

4. Pour the fried marinade into the meat strips, rub the whole body repeatedly, spread evenly, and marinate for half an hour.

5. Use several large crisper boxes to fill the marinated meat, seal it, put it in the refrigerator and marinate for three days. Hang the marinated meat in a cool and ventilated place to dry, and wait for the surface to dry before smoking.

6. Prepare a grill outdoors, put an old pot in it, and put more tangerine peel, tea, rice, and sugar in it.

7. Put on the barbecue rack and arrange the meat; Burn a high fire, start to smoke, and cover the pot when it smokes; Change the heat to low, you can turn it over 5-6 times in the middle, and the smoked fat can be transparent and red.

The process of making smoked bacon is as follows:

1.Choose fresh pork ribs, remove the bones and cut them into strips about 45 cm long and 4 cm wide;

2.Prepare 50 kg of raw meat, 15 kg of fine salt, 1 kg of nitrate, 3 kg of granulated sugar, kg of colorless soy sauce, kg of Fenjiu (or liquor), kg of white pepper, kg of curry powder;

3.When marinating, weigh the meat strips according to the actual weight of salt and nitrate, marinate for 12 to 14 hours, wash off the surface bruises and other dirt with warm water at 40 to 45 degrees after starting the tank (do not soak), then mix the rest of the ingredients evenly, and marinate for another 2 to 3 hours;

4.After pickling, put on hemp rope, hang it on a bamboo pole, and send it to the drying room to bake it with charcoal (the temperature is controlled at 50 to 55 degrees) for 36 hours to get the finished product.

Pork: 5000 grams of refined salt: 200 grams of five-spice powder: 30 grams of cooking wine: 100 grams of sugar: 50 grams of pine and cypress; 500 grams.

Steps: 1. Change the boneless pork into a wide strip of 6---15cm wide and 20-40cm long, and use bamboo skewers to tie small eyes on the meat in order to enter the flavor.

2 Fry the peppercorns in a pot, add salt and pour out, wait until the fried seasoning is not hot, knead it on the meat, put it in a ceramic container, the skin of the meat is facing down, the top skin of the meat is facing up, put it in a cool place, turn it over once a day, and marinate for about ten days.

3 Take out the marinated pork, hang it on a high ventilated place with a string, and let it dry until it is half dry.

4 Use a large iron pot or iron cylinder, put in cypress sawdust or cypress branches and leaves, and put an iron row on top of it, keeping a distance from the sawdust. Otherwise, the meat will be burned, generally about 8---10cm, put the semi-dry meat on the iron row, cover it with a pot lid or a wooden board, smoke and color the meat, and then hang it in a ventilated high place, wait for the water to dry, generally take 15 days, and the bacon will be made.

5. When marinating meat, the time should be accurate, it will take about 10 days in winter, and it will take about 5 days in summer.

6. When smoking, the time should be about 15 minutes, not too long, otherwise the color will be too dark and affect the appearance.

Pork, salt, pepper, cypress branches and leaves or cypress sawdust, 5,000 grams of pork, 30 grams of five-spice powder, 100 grams of cooking wine, 50 grams of sugar, 500 grams of pine and cypress, 200 grams of refined salt.

Production process. The whole process of production is divided into three steps: preparation, pickling and smoking.

1. Preparation: Take fresh meat or frozen meat with thin skin, moderate fat and lean skin, scrape off the skin and meat dirt, and cut it into a standard ribbed strip with a thickness of 1 kg and 4-5 cm. If you want to make boneless bacon, you also have to cut off the bones.

7 kilograms of salt, kilograms of refined nitrate, and kilograms of peppercorns for processing bone-based bacon. Kilograms of salt, kilograms of refined nitrate, 5 kilograms of sugar, kilograms of liquor and soy sauce, and 3-4 kilograms of distilled water are used for processing boneless bacon.

Before the preparation of auxiliary materials, the salt and nitrate are crushed, and spices such as pepper, fennel, and cinnamon are dried and milled.

The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over; (2) Wet picking. Put the marinated boneless bacon into the prepared marinade for 15-18 hours, and turn the tank twice in the middle; (3) Mixing. Rub the meat strips with crisp ingredients and put them in the jar, pour in the sterilized aged pickling solution to submerge the meat strips, and mix the salt amount in the marinade not more than 6%.

3 Smoked bone-cured meat, which must be rinsed and dried before smoking. Usually 8-9 kg of charcoal and 12-14 kg of sawdust 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, make the smoke evenly dispersed, 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.

Answer: 5000 grams of pork with skin, wash and filter water, cut into 5 large strips, add 250 grams of refined salt, 10 grams of peppercorns, 50 grams of fire nitrous, 50 grams of sugar, turn it once after 4 days of pickling, take it out for 3 days and wash it with water, tie hemp rope at one end of the meat, hang it in the sun for 2 days, and then hang it in the smokehouse, use sawdust, dried fruit shells or bran shells as tobacco material, smoke for 36 hours in a row, each pork is smoked yellow, that is, bacon.

Have a great day.

Ingredients: Ingredients2000g of pork rump meat, 100g of salt, 30g of sugar, 20g of light soy sauce, 20g of liquorExcipients

2 teaspoons sugar, 1 teaspoon tea leaves, appropriate amount of pine and cypress branches.

Step 1

1.The main ingredients are weighed well.

2.Cut the pork into wide strips of 5 cm square.

3.Put the pork in a basin and add salt, sugar and light soy sauce to the main ingredients.

4.Then add the liquor.

5.Rub evenly with your hands, put it in a crisper fire bag, put it in a cold place or refrigerator for 1 week, and turn it once a day.

6.Remove the marinade'Pork, each piece of pork is threaded with a thin cotton rope.

7.Hang outside in the shade to dry until semi-dry.

8.Put the sugar, tea leaves, and pine and cypress branches in the ingredients into the tin foil box, and then put the tin foil box into the iron pot.

9.Put in the grate (the stainless steel pot rack I use).

10.Place the bacon on the grate where it has been dried.

11.**, when smoke comes out of the pot, cover the pot.

12.Smoke over medium-low heat for 10-15 minutes until the surface of the bacon is browned, turning once in the middle for even coloring.

Ingredients: 1000 grams of pork belly.

Marinade: 30 grams of coarse salt, 15 grams of white sugar, 30 grams of high liquor, 30 grams of Haitian light soy sauce, 20 Sichuan peppercorns, 1 star anise, 1 large piece of dried orange peel.

Smoked ingredients: 1 cup of white rice, 1 sachet of black tea, 1 large piece of dried orange peel, 2 teaspoons of sugar.

Method 1Prepare the marinated seasonings, cut the pork into thin strips and wash them in cool boiled water, drain and set aside.

2.Spread the coarse salt evenly over the pork and knead by hand for 2 minutes.

3.Put white sugar, white wine, light soy sauce, Sichuan pepper, star anise (broken into small pieces), and dried orange peel (broken into small pieces) into a large pot.

4.Place the pork in a bowl and turn it a few times to coat it with the marinade.

5.Pour the pork along with the marinade into a thick, sturdy plastic grocery bag, expel the air, and seal it tightly. Move to the 0 degree refrigerator layer and marinate for 5-7 days (generally 3 days of marinating can absorb the flavor, but the longer the marinade, the more fragrant it is.)

The specific marinating time depends on the temperature at the time, and it must be below 15 degrees Celsius, so that the meat will not spoil).

6.Take out the marinated bacon, clean the marinade on it with your hands, pass it through the top with a thick cotton rope, and tie a knot.

7.Dry the cured meat in a clean, ventilated and cool place for 5-7 days (the specific drying time depends on the temperature at that time, it must be below 15 degrees, so that the meat will not be bad).

8.The dried bacon can be recovered, and the surface of the bacon is very dry, but the inside of the meat is still soft when pinched. (Don't get too dry, it's not tasty if it's too dry).

9.First, lay a piece of tin foil on the baking sheet, pour rice, 1 small bag of black tea, 1 large piece of dried orange peel (break into small pieces), 2 teaspoons of sugar, and mix well.

10.Turn on the oven on a single heat, 250 degrees, put the bottom layer of the baking sheet, put the pork on the penultimate layer, then cover the pork with a piece of tin foil, 250 degrees on a single heat, and bake for 25 minutes. (At this point, you can see that the rice underneath is burned black, and black smoke is coming out of the oven.) )

11.If there is no oven, use a waste wok, spread a layer of tin foil in the wok, pour rice, black tea, orange peel, sugar and then put a shelf on it, put pork pieces, cover a newspaper or tin foil on the pork, cover the pot, and use medium-low heat to smoke, generally smoke for 10-20 minutes, to see the pot straight out of the black smoke, pork brown can be.

12.The smoked bacon is allowed to cool naturally, then wrapped in a plastic bag and stored in the refrigerator or frozen.