How to marinate bacon to be red and bright, and how to make bacon translucent

A new way to marinate bacon with pork belly, simple and fast, rich in aroma, bright red and delicious in color.

At the end of the year, the cured meat is fragrant, as if even the air is filled with cured meat. Is your lap-mei ready this year? Today, I will share with you the production method of home-style bacon, which is dried in the oven and is fast, clean and trouble-free. Let's see how!

Ingredients: pork belly, salt, high white wine, light soy sauce, dark soy sauce, sugar, white pepper.

Steps: Step 1: Wipe the pork belly with a clean cotton cloth and put it on a clean plate; Then spread a layer of salt evenly on the pork belly and massage it to absorb; Then pour the high white wine over the meat, and then turn the plate to let the pork belly evenly dipped in the white wine; Finally, cover with plastic wrap and marinate for half an hour.

Step 2: Add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar and half a tablespoon of white pepper to a bowl and stir well. Then pour the seasoned sauce over the pork belly and pluck it with chopsticks so that each part of the meat is evenly dipped in the sauce; Finally, cover with plastic wrap and refrigerate and marinate for 4 days, during which the meat must be turned over every day.

Step 3 <>: Take out the marinated pork belly, thread the meat with a cotton rope, dry it naturally for one night, and sunbathe it again the next day.

Step 4: Place a baking tray at the bottom of the oven to catch the grease dripping during the drying process, then dry the oven at 55 degrees for about 14 hours. When baking for 4 hours, the meat begins to oil; After 10 hours, the meat starts to become firm, so please observe the condition of the meat at any time.

Step 5 of <>: Take out the dried bacon, cut the meat is firm and transparent, and stir-fry with vegetables, super delicious!

Key points of production:

If drying in the oven, it's a good idea to place a baking sheet at the bottom and line it with blotting paper to catch the grease that has been dripping over to make it easier to clean up.

With the help of the drying function of the oven, the bacon made is crystal clear, the color is red and bright, and friends who want to make a quick version of bacon can try it, which is used to fry garlic sprouts, green peppers and other vegetables, and there is nothing to say about the deliciousness. If you don't like smoking, you can try it.

Ingredients: 1 kg of pork belly, 30 grams of light soy sauce, 15 grams of salt, 10 grams of white wine, 20 grams of dark soy sauce, 10 grams of rock sugar, appropriate amount of peppercorns and star anise.

Method. 1. A large piece of pork belly with skin, clean and dry, marinate directly without washing, light soy sauce, salt, white wine, dark soy sauce and rock sugar prepare the required amount respectively, to increase the amount of meat, remember to increase the proportion of the sauce.

2. Mix the seasoning juice together first, let the rock sugar melt in it, then put in the processed pork belly with skin, wear disposable gloves, and mix it with your hands.

4. After grabbing and mixing, marinate for a day, and need to turn it over every few hours on the way, so that the pork belly can be fully marinated, grasped and mixed evenly, and the pork belly is pierced.

5. Hang it up with a rope, put it on the balcony, and dry it for a week, and the bacon can be taken back and preserved.

Tips: 1. Add a little light soy sauce to the fried ingredients, light soy sauce has a good antiseptic effect, and adding light soy sauce can prolong the preservation time of bacon, so that it will look better when marinated.

2. Blanch the marinated meat in hot water at about 90 degrees for about 4 seconds, so that the bacon will not be too salty or unsightly.

1. Cured bacon is generally used hind leg meat.

Smoked bacon.

Pork belly, choose according to your usual habit of eating meat, choose hind leg meat if you like to eat lean meat, and choose pork belly if you are a little fatter.

2. After the meat is bought, it can be changed to two or three catties of strips. But don't wash it with water, the bacon made in the Sichuan-Chongqing area will be burned with fire before eating. Now that the conditions are limited, we can use an iron pot to "overheat" the meat in advance.

Heat the iron pot, put the meat skin close to the iron pot, move it back and forth, and the meat skin is completely burned until it is completely golden brown. The purpose of "overheating" is to remove the hair from the skin of the meat and make the bacon more colorful.

3. Use a knife to remove the excess fat on the meat after "overheating", and then smear the liquor on the pork with your hands to better remove the fishy smell of the meat, and the bacon will be more fragrant.

4. Then apply the salt directly and evenly on the pork, and the gaps should also be specially smeared.

5. Put all the salted meat in a larger container and seal it.

6. After three or four days, the bacon has been marinated in brine, and you can take the bottom of the container to the top, and put the original meat on the bottom. This will prevent the meat from being unevenly distributed, and it will not be too salty or not salty enough to spoil.

7. In about two days, all the meat can be taken out of the container.

8. Prepare a large basin of boiling water and let it cool slightly, and then wash the scooped up meat. The main thing is to remove excess salt and salt frost from the meat.

9. Hang the meat on the balcony to dry it after threading the rope, about 10 days or so, that is, dry the water and make the meat skin dark red.

10. In the past, it was very convenient to use a firewood stove, hanging on the stove or stove, and after a smoked fire, it became bacon after a long time. If you are not afraid of trouble, you can first smoke it slowly with cypress branches, sugarcane peel, orange peel, tsubaki bark or firewood, and then hang it up and smoke it slowly with fireworks. This step can be omitted where there are no conditions, and of course the taste will be affected.

There are also many ways to smoke at home on the Internet, you can look it up, the second uncle has not done this, so I won't explain it here.

11. After smoking, it can be slightly air-dried for a day or two, and the meat can be cut into small pieces after air-drying, and put into vacuum packaging and put in the refrigerator for refrigeration or freezing, which can be stored for about half a year.

Cured bacon is red and shiny, but it's actually very simple. We first wash the meat, soak the water, put the meat in a basin, then put a little salt, put an appropriate amount of water in the pot, star anise cinnamon, fresh soy sauce, boil water, boil for ten minutes, pour the water into the basin where the meat is placed, let him smoke for a week, then take out the meat and put it in the sun to dry. The bacon cured in this way is red and shiny.

Very tasty.

Stir-fry the crystalline coarse salt first, and when it is time, put the fresh pork in the pan and mix well with the salt. Cool and marinate for a week. After a week, the meat is taken out and washed white, then covered with a gauze and dried until dry.

After that, it is smoked and roasted, and the heat should be well controlled, if it is too large, the meat will be cooked, and if it is too small, it will not enter the fragrance and have a strong smoky taste. When the meat is grayish-yellow in appearance, it is finished. There are also many times when it is smoked for a long time and ends up in a deep black color.

The method of making bacon really varies from place to place. For example, in the farmer's father-in-law's house, they are in Xiangxi, and bacon is very famous in the whole country. The bacon in Xiangxi is a little different from many places, that is, they are fresh meat with salt, and then hang it directly on the kitchen, and then when cooking every day, burn the wood stove to smoke the bacon.

So what kind of firewood they burn over there, that is, what they use to smoke bacon.

However, in the farmer's hometown, many families smoke with grain bran, but the farmer's family uses cypress branches and leaves to smoke bacon! The bacon smoked from cypress leaves has a faint fragrance, and the color is very good-looking. Unlike other ingredients, it is swarthy!

Share smoke-free and worth a try.

1.Cut six catties of pork belly into long strips and rub evenly with high white wine.

2.Put pepper, star anise, bay leaves, cumin, grass fruit, cinnamon in the plate, add edible salt to the pot, generally one pound of meat with one or two halves of salt, put the seasoning and fry over low heat, fry until the salt is slightly yellow, let it cool, and evenly spread it on the meat.

3.Make it fully soak the pork belly, cover and marinate for three or four days, and hang it in a ventilated place to dry for half a month.

How to make bacon transparent:

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

Steps: (1) Marite. First, cut the pork into 5 cm wide strips, tie many small eyes with bamboo skewers, and then knead with fried peppercorns and salt to taste, and place the skin down and the meat up layer by layer in a ceramic or enamel container (avoid using metal utensils), and the skin should be on the top layer and the meat should be downward, 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) Fumigation. 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.

Nutritional value of bacon.

The fat in bacon is a kind of saturated fat, we all know that unsaturated fatty acids are good for our body, so saturated fatty acids are not good for our body, and many people will have diarrhea because of eating animal fat. After pork is made into bacon, it will lose more nutrients, which is harmful to our human body, but this does not mean that you can't eat bacon, eat some in moderation. Usually, you can steam and cook it when you eat it, and you can reduce the salt content in it.

Before cooking, bacon must be washed with warm water to wash away dust, mold and other harmful microorganisms on the surface. Or slice the bacon and soak it in light salted water for a while, which can dilute some of the salt of the bacon. When eating bacon, you can boil the bacon first and then steam it, allowing the water to slowly penetrate into the meat's tissues.

This will moisturize the shriveled bacon on the one hand, and remove excess salt from the bacon on the other.

Ingredients: 500 grams of bacon with pork belly, 8 grams of chicken powder, 10 grams of sugar, 10 grams of chopped green onion, 5 grams of black bean sauce, appropriate amount of clear chicken soup.

Method: Clean the bacon and cook it in a pot with water. Cut the boiled bacon into slices, put it on a plate, add seasonings, steam it for about 40 minutes, take it out, and sprinkle with chopped green onions.

Answer pro, a piece of pork belly, a lot of salt, light soy sauce, dark soy sauce and white wine. Remove the hair of the pork belly, you must clean the hair, otherwise it will reduce the taste of the bacon to a certain extent, here is a little trick for choosing the pork belly, to choose the kind of pork belly with two layers of lean meat and three layers of fatty meat, because such meat will not be eaten because there is too much lean meat, resulting in no oil and water, and it will not be because there is too much fat, and it is not easy to eat greasy. However, as a senior bacon lover, I personally like all lean meat, because I can't eat fatty meat in particular, and when I make bacon at home, I will try to choose lean meat.

Prepare a giant basin and pour salt into it, the more salt the better, don't be stingy, just pour hard! The next thing is to rub the bacon, use salt to finely rub every part of the pork belly, every place must be rubbed, to rub carefully, after the salt is finished, put the pork belly aside, let it marinate for about 5 hours, after the marinade is completed, and then add some other seasonings according to the taste. After the marinade is almost done, what we need is to color the bacon, take out the dark soy sauce and light soy sauce prepared in advance, which are sold in the supermarket.

Next, continue to rub until the meat turns from red and white to black and red.

The practice of curing bacon:

1. Wash the pork and drain it.

2. Prepare soy sauce, salt, light soy sauce, rock sugar, and high liquor.

3. Spread the salt evenly on top of the meat.

4. Spread the light soy sauce and braised soy sauce evenly on the meat, add rock sugar to knead the meat evenly5, cover with plastic wrap, or cover with a large convenience bag.

6. Press a weight on top of the covered meat.

7. Stir the meat every two days.

8. Marinate for 5 to 7 days, and the marinated meat will be strung with a rope and hung in the sun for half a month to 20 days.

If you want bacon to have a good color and fragrant taste, it is not okay to only add salt, but also add some additional seasonings and share experience: don't just add salt to marinated bacon, share the "recipe ratio", the bacon is red and bright in color and strong in cured meat!

Without further ado, let's take a look at how it's made, right?

Steps to marinate bacon:

Prepare 10 catties of fresh pork, 150 grams of salt, 50 grams of light soy sauce, 25 grams of dark soy sauce, and star anise of Sichuan pepper bay leaves.

Cut the pork into larger pieces, take a piece and put it in a basin, pour an appropriate amount of liquor and smear it with your hands, rub each place repeatedly, let the liquor kill the surface of the pork, which can not only prolong the preservation time, but also give the pork to the smell and flavor, so the step of smearing the liquor can not be less, the pork can not be cleaned, the liquor is considered to be cleaned for the pork, remember not to stick to the water, away from the place where there is water, otherwise it sticks to the water, and the pork will stink.

Spread each piece of pork evenly with liquor, and there can be no omissions, and it is all processed and placed in a basin for later use.

Wash and boil the wok, pour the salt into the pot, then pour the spices into the pot, turn on low heat and stir-fry with a spatula, fry until the fragrance comes out, turn off the heat, put it out and let it cool before use. Then pour the light soy sauce and dark soy sauce into the pot, bring to a boil, immediately turn off the heat, and let it cool.

After it has cooled down, first apply salt to the pork, for fear of hurting your hands, it is recommended to wear gloves, apply salt This step should be meticulous and careful, every place must be wiped to it, and it is necessary to rub it repeatedly, and massage the pork for a period of time.

After the salt is processed, the cooled soy sauce is evenly spread on the surface of the pork, and with the soy sauce coloring, the bacon is red and beautiful, which is the secret.

After wiping it well, cover the basin with a big bag, and then tie it up with a rope, remember to toss the pork once a day, so that the pork can evenly absorb the flavor, and the bacon effect will be good.