A homemade way to make bacon? Introduction to the practice of homemade bacon

Are you talking about the practice of home-cooked food or the production of bacon?

There are two common bacon formations that I know of.

1. The common burnt cypress branches around Nanchong, Sichuan, are smoky.

First marinate it with salt for a day or two (you can add spices if you want, feel free) and then dry it slightly, hang it on a shelf, and smoke it with cypress branches below, the fire should not be too big, otherwise the meat will be cooked, and it cannot be too small, otherwise it will not be smoked.

After a few hours of smoking, the meat turns into a soy sauce-colored wine, and it is good to wait for it to dry naturally.

2. Charcoal-grilled bacon near Wenchuan, Sichuan.

It is also to marinate the meat first, and then put it on the charcoal fire (smokeless) after the firewood is fully burned, there is a certain distance, not the kind of roasting, roasted until it changes color, and then it is hung up and dried.

If it is a home-cooked dish, it is simple, garlic moss or garlic sprouts fried bacon, bracken fried bacon are good, in fact, in our hometown, fresh meat can be fried, bacon can be fried.

Materials:

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) Marinate. 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.

Steps to make homemade bacon.

1.Wash the pork belly and cut it into large pieces for later use. 2.

Cut a knife at one end of the pork belly and leave a string to dry. 3.After cutting all the meat, add sugar to the meat.

4.Chop the ginger and set aside. 5.

Squeeze the ginger juice into the meat and mix well, then sprinkle the minced ginger on top of the meat. 6.Pour the refined salt into the meat.

7.Then add the liquor. 8.

Finally, add the dark soy sauce, mix all the seasonings well, and marinate for two days. 9.The marinated meat cleans the broth and then ties it to a rope.

10.Take the marinated bacon to the outside to dry in a ventilated place.

The same is homemade bacon, in fact, there are many home-cooked methods that are relatively simple, that is, after buying the meat, rub a layer of salt on the surface of the meat, and the salt grains should be put more with coarse salt, and then put the meat in a cool place under the house to dry.

Homemade bacon practices and steps

1. Strips of meat, pork belly are OK, must be fat and thin, too much lean meat will be very firewood, wash the strips of meat, and wipe them on the meat with high liquor.

2. According to the amount of meat, take an appropriate amount of peppercorns, fennel, star anise, salt, and fry in a dry pan over low heat, and the color of the salt can be slightly yellow. (there is no weighing, and the spice to grasp with your hand.) ）

3. After letting it cool and lukewarm, pour it all over the meat strips and massage the meat to taste. In addition, adding some dark soy sauce to color is also problematic.

4. Refrigerate and marinate in the refrigerator for more than 2 days, put it in a ventilated place, dry it in the shade for more than 10 days, and you can fry it when you smell the fragrance. The same is true for duck legs.

5. It is recommended that the season for making bacon is the same as that of sausages, and the temperature is about 10 degrees after the winter solstice in January.

6. Well, to be exact, this is an air-dried meat, bacon needs to be smoked, but it's not good to eat too much smoked things, so I did it, five-flavored, very delicious.

The steps of the home-cooked bacon are as follows:The ingredients are ready to be changed to the town: bacon, taro, light soy sauce, chopped green onions, coriander, etc.

1. Take half of the taro, peel it, cut it in half first, and then cut it into thick slices by digging a brigade of oblique points.

2. Wash the bacon with water a little and then cut it into thin slices.

3. A piece of taro and a piece of bacon are arranged separately like this.

4. After the water is boiled, steam in the pot for more than 10 minutes until cooked (depending on the thickness of the taro), then pour a little light soy sauce and steam it again.

5. Sprinkle some core green onions or decorate them with coriander before serving.

Ingredients: 5000g pork ribs (pork belly).

Seasoning: 100 grams of salt, 200 grams of dark soy sauce, 20 grams of sugar, 150 grams of white wine, 5 grams of monosodium glutamate.

How to make homemade bacon:

1.The pork belly is changed to a long strip of 40 cm in length and width;

2.Put the cut meat pieces on a plate and mix well with the above seasonings (15 grams of nitrate, salt, dark soy sauce, sugar, Fenjiu, monosodium glutamate);

3.Mix the meat and take it out after seven days of marinating;

4.The marinated meat is at the thick end of each meat, pull a small hole with the belt meat oblique knife, tie the rope through it, hang it on the bamboo pole, place it in a ventilated place under the sun, put it in a pot after drying, and put it in a dry place;

5.Wash off the dust when eating, steam it over a high fire for about 25 minutes, take it out, and cut it into slices with an oblique knife.

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

There are two ways to marinate bacon in my hometown. Let's discuss how each of these three methods is made.

One is salt and soy sauce, and the light soy sauce is spread separately on the meat. The advantage of this smoked meat is that it is simple in color and crystal clear, which is arguably the best method in our hometown.

First of all, when making bacon, I have a pound of fresh pork at home with 15 grams of salt, 2.5 grams of soy sauce, and when buying soy sauce, you have to buy bottles or bags, if you don't use it up, you can, and use it later. The pigs we used to kill were not washed.

Now I go to the market to buy pork, because the people who sell the meat have a transportation process, the meat is dirty, wash the meat first when I get home, remember to wash it with water not less than 80 degrees Celsius, the purpose of the high water temperature is to speed up the drying of the water, and use salt first after drying. Be sure to wipe it clean, add salt, add soy sauce, and add a little white wine to the soy sauce. Be sure to spread the soy sauce evenly at a time, wait for about two hours, and the meat on the sauce is a little dry, and then continue to wipe if you can, it is best to rub it 4-5 times, if you don't have time to rub it three times.

The second is that all soy sauce is used without salt, this method requires enough time, and it takes at least 2 days to process soy sauce, wash the fresh meat, and start to apply soy sauce. In addition, after the first use, wait for about two hours to wipe the soy sauce, so the effect of the soy sauce is repeated. Spread as much soy sauce as you can over the meat.

It is best to do it in 1 day and a half to 2 days. This work.

This is a suitable way for those who are too busy with work to spare too much time to make soy smoked meat, and like marinated bacon without soy sauce, it also costs 15 grams per catty of pork. According to the plan, the amount of soy sauce per pound of fresh pork is 2 taels, stir the soy sauce with a small amount of liquor, and sprinkle the meat once or twice.

All kinds of bacon made at home are not seasonings, because you will add seasonings when you eat them, and if you add them now, it will be difficult to control when you eat them. Last but not least, the production of bacon is made after the winter solstice, the bacon is marinated in the pot for 6-7 days, taken out and hung in a dry and ventilated place to dry, if you do not take it out of the basin in time, or when drying, you will encounter continuous rainy days. If the bacon is not dehydrated in time, there will be whitish phenomenon on the bacon, if you have this phenomenon, don't be nervous, choose a sunny weather to dry it, or wash it with hot water not less than 80 degrees Celsius and continue to dry, it will not affect the effect of your eating.