How is bacon made? How to make it delicious?

My grandmother's house is in the mountains, it's the kind of mountain top that can only be reached by hiking for an hour and a half, and their bacon is the best I've ever tasted. First of all, the meat should be a year's pork, and it's not impossible to grow up, but they say that they have been using this kind of pork that has only been killed, and it is marinated in the tank for a few days, and then it can be smoked, because it is in the mountains, there is often wind, so after killing the pig in winter, it will not be cold until the next year, and there must be fire in the fire pond, and the meat is hung on the fire pond. Take the cypress branches, smoke them for seven or eight days, and then they don't care about the branches, and smoke them until the flesh turns red and black until they are covered with a thick layer of ash.

In June of the following year, the meat that is generally hung should have (ha) gas (forgive me for not knowing how to write that word, it is the smell of marinated meat for a long time,) but the strange thing is that grandma's meat has never been there, and there is a strange fragrance, probably related to the cypress branch smoke. When you want to eat, put it on the fire and then scrape off the ashes with a knife, wash it with hot water, cut the radish slices in the pot and cook it with pepper and pepper, and then go to the farmer's pickled vegetables, or spring toon, which is a good dish to eat. I don't know how to get the bacon sold outside, and it looks red, it just smells of fresh meat, and I don't like it.

The bacon in the mountains is not actually to make the meat delicious, but to store it for a longer time, and this method can store the meat for more than five years and still eat. Because of poverty, they all endure meat in this way for a whole year. <>

Wash the bacon first, then cut it into thin strips with a knife for later use, then wash several green and red peppers, and cut them into shreds and put them on the cutting board for later use. Take out a few cloves of garlic and peel them off and set aside; Wash the garlic sprouts and cut them and get ready.

Put the previously cut bacon strips into a hot pan and stir-fry until the lard is fried, but be careful not to fry for too long, otherwise the bacon will be fried, which will make the bacon taste poor, of course, if it is too short, it will also make the meat too oily and very greasy. After the bacon is fried, add the previously chopped garlic to make the meat more fragrant; Then add green and red peppers, and the number of peppers increases or decreases according to the degree of spicy food that people like to eat. Finally, add the garlic sprouts, stir-fry quickly, add salt, chicken essence, and the delicious bacon is ready.

If you want to make bacon delicious, you need to add chili, garlic, and garlic sprouts to season, and you must grasp the time to fry the bacon, and you must not fry it for too long.

To make bacon, the ingredients you need to prepare include: 500 grams of pork hind leg meat with skin or three-layer pork with skin, 20 grams of salt, 15 grams of high liquor, 5 grams of Sichuan pepper, 1 star anise, 1 cup of rice, an appropriate amount of dried orange peel, an appropriate amount of black tea, and 2 teaspoons of sugar.

1. Cut the hind leg meat of the pork with skin or the three-layer meat with the skin into long strips of appropriate size.

2. Add high liquor, knead for 5-10 minutes, so that the pork is fully exposed to high liquor, this step is a key step in preserving and flavoring, and then leave for about 20 minutes.

3. Stir-fry the salt and pepper marinade. Put salt, pepper and star anise in the pot, fry over low heat until the salt is slightly yellow, and the pepper is fragrant and let cool naturally.

4. Pour the fried marinade into the meat strips, knead and spread evenly.

5. Put the cured meat into a sealed fresh-keeping marinating box, put it in the refrigerator and marinate for 5-7 days.

6. Hang the marinated meat strips in a cool and ventilated place and dry them for 5-7 days.

7. Prepare a large iron pot and pour in rice, dried orange peel, black tea and sugar.

8. Place the strips of meat on top of the oven rack, leaving enough clearance to ensure that each side of the strips can be smoked.

9. Turn on the high heat until the smoke comes out quickly, then turn to medium heat and smoke for 20 minutes, until the surface of the bacon is brown and yellow, and the color is red and bright.

10. Take the smoked bacon out of the pot and let it cool naturally before eating.

Ingredients: 1500g pork belly

Excipients: 30 Sichuan peppercorns, 6 star anise, 5g white pepper, 2 green onions, 10 slices of ginger, 10 garlic with skin, 50g salt, 15ml cooking wine, 2 tablespoons sugar.

1. Cut the pork belly into large pieces and wash it with warm water.

2. Marinate with Sichuan pepper, star anise, salt, white pepper and cooking wine for 2-4 hours.

3. Cut the green onions, chop the ginger, and prepare the garlic cloves with the skin.

4. After marinating the pork belly, put it in a pressure cooker to simmer, pour the marinade of the marinated meat into the pot together, add the green onion, ginger, garlic and a tablespoon of sugar prepared by Sun Zhou, and time it for 20 minutes after the heat is steamed, and it can be easily inserted and cooked with chopsticks. After cooking, remove the meat and control the water and set aside.

5. Prepare an iron pot, the pot is dry and waterless, put the tin paper into the bottom of the pot, and add a tablespoon of granulated sugar (white sugar is also acceptable).

6. Put an iron grate on the open pot, put the pork belly, and the meat skin should be upward, otherwise it is not easy to color.

7. Cover the lid of the pot on medium heat until white smoke begins to emit, turn the heat to low heat, turn off the heat after 5 minutes, and open the lid after simmering for 5 minutes.

8. Finished products. <>

Here's how to make the smoked meat:

Ingredients required: Pork loin or pork belly (1 catty).

Salt (to taste) Sugar (to taste).

Black pepper (to taste).

Smoked wood chips (to taste).

Step: <>

1.Soak the pork in cold water for 30 minutes to 1 hour, then discard the water from the soaked water.

2.Prepare a clean container, place the meat in the container, add salt, sugar and black pepper and spread evenly over the meat. Note that smoked meat needs a lot of salt, so you can add an appropriate amount of salt according to your personal taste, cover it with plastic wrap, and marinate it in the refrigerator for at least 12 hours to make the meat taste even.

3.The next thing you need to do is to prepare the smoked wood chips. Soak the smoked wood chips in water for 30 minutes, then sift the water dry and prepare it to be placed in the smoke oven. If you don't have a smoke stove, you can make your own small smoke stove with just a few bricks or a casserole.

4.The pieces of meat are placed in a homemade smoke oven and then covered with a layer of steel wire mesh on the top to prevent the wood chips from falling directly on the meat. Then put the smoked wood chips into the smoke stove, light the charcoal fire at the bottom of the smoke stove to burn the wood chips neatly, add the wood chips appropriately, and ignite the wood chips to enter the smoking process.

5.The smoking time lasts from 90 minutes to 120 minutes, depending on the thickness, and finally the smoke is ready to be taken out.

It is best to cut the bacon into thin slices before eating, and it can be eaten directly or grilled by Li Bu, which tastes delicious and fragrant, and is very delicious. There are also some people who like to dip it in flour and bake it for a richer taste.