Can you marinate bacon in summer, can you make bacon in summer

Bacon can be made in the summer.

The best time to eat bacon is actually not near the Chinese New Year, but when it is summer! That's right, it's now! Probably every year in May!

In fact, there is a reason for this, as a rural Hunan person, I will explain it to you! When I first made bacon in winter, the bacon itself has a lot of moisture, but because the temperature is relatively low, it is generally not easy to spoil! But once in autumn, then the temperature will slowly rise, at this time the moisture of the bacon has been smoked almost, in fact, the bacon is actually very undelicious during the spring period!

It's hard and salty, and you have to soak it for a long time before eating it every time!

In April and May every year, the temperature gradually begins to rise, which is also the rainy season, this time there is more rain, so the air is more humid, and it is impossible to burn the fire every day to smoke during this time, so the water vapor in the air will slowly soak the surface of the bacon, and the bacon at this time is like a piece of dry meat that suddenly gains moisture, and the meat quality will slowly become softer from the beginning of the hardness! That's why we feel that bacon is better during this time!

At this time, the meat on the outside is soaked with fresh moisture, and the meat inside still retains a part of the moisture, so it belongs to a more moderate taste! This kind of bacon is a very good choice whether it is stir-fried or stewed, it has less fishy smell than fresh bacon, and has a faint bacon fragrance! There is also a strong taste, compared to the bacon that has just been spring, the taste will be softer!

Can be pickled. Although winter is the best season to marinate bacon, but it is also possible to marinate bacon in summer, and the main reason why bacon is generally not made in summer is because the temperature is high in summer, and the meat is easy to spoil in the process of curing, so as long as the curing method is controlled, the bacon can also be marinated in summer. Due to the high temperature in summer, it is best to pay attention to the preservation of bacon after marinating, and it is best to wrap it in a fresh-keeping bag, and then put it in the refrigerator, which can generally be stored for a long time.

The main points to pay attention to when marinating bacon in summer to prevent it from going bad are as follows: 1. The temperature of the marinating place should not be too high. If you don't pay attention to the temperature when marinating in summer, it is easy to make the bacon spoil, so choose a cooler place to marinate the bacon.

2. The marinating time should not be too long. When marinating bacon, in order not to spoil the bacon, it is not recommended to delay the curing time too long. 3. Bake in time.

After the bacon is marinated, it should be baked in time. 4. Hang in a cool and ventilated place or refrigerate for storage.

Marinated bacon in summer to dry 1, make bacon in summer before air drying to be fully salted, generally put the pork into the container to marinate for about a week can be air-dried, it is best to turn once a day when marinating, so that the pork will be more flavorful. 2. After marinating, you can string a hole in the pork, so that it will be almost windy when hung up and dried for three to five days. 3. Pay attention to the place where the air is dried should be selected in a cooler place to avoid the deterioration of bacon.

Bacon can be marinated in summer, and cured bacon in summer is the most fragrant and delicious.

Method 1: Cut the pig into pieces and marinate them with salt, pepper, pepper, pepper and thirteen spices for a day. The seasoning ratio is 10:2

Method 2: Cured bacon, exposed to the sun. Expose the oil of the bacon to the sun and use it after 3 days of exposure. It tastes fat and unfavorable, and it is not human.

Summer, of course, too.

You can make bacon.

As long as it is marinated well.

Bake properly, that storage time though.

It's a little shorter than the winter one, but the taste is still the same.

Ingredients: Appropriate amount of pork belly.

Excipients: appropriate amount of high-concentration liquor, thirteen spices, appropriate amount of light soy sauce, appropriate amount of salt.

Method Steps:

1. First of all, prepare the required materials, do not wash the meat, directly put salt to marinate for 24 hours, if the weather is bad and rain, etc., you can also marinate for a longer time.

2. After marinating the salt, put a ** inner seal and cover it.

3. Wash off the salt with warm water the next day, the water should not be too hot, it will make the meat directly scalded, cut a small hole in the meat and find a few ropes to thread the meat well.

4. Dry the meat directly until the evening after wearing it.

5. Pour all kinds of ingredients into an appropriate amount of large bowl and mix them together.

6. The meat will dry out after one day of drying.

7. Put the meat directly into the sauce ingredients, and dip the meat all on the material, to ensure that the ingredients are evenly dipped on the meat.

8. Cover the meat again, open the lid the next day, pick up the meat and continue to dry, and continue the steps of last night. The marinade can be completed in about three days.

1. Production temperature:

Bacon and sausages should be made in the season of around 10 degrees Celsius.

2. Material selection: 1. The meat of the pork rump, with skin, is connected with fat and thin (half fat and half thin).

2. Ingredients: (according to 10kg pork) 300g of salt, 200g of Sichuan pepper, 150g of star anise, 150g of fennel, 30g of cloves, 75g of Kaempfera, 30g of bay leaves, the above ingredients are fried and ground into powder. 200 grams of ginger, 100 grams of sweet noodle sauce, 500 ml of cooking wine.

Mix the ingredients well.

3. Fumig: sawdust, fresh cypress, some pine branches.

3. Method: 1. Cut the pork into 3 4cm thick blocks, wash them, evenly wipe the ingredients all over the surface of the pork, put the pork into a closed container and marinate for 5 days, turning it once a day (to make the flavor more even).

2. Skewer the meat with a hole and hang it to air dry for 3 to 5 days.

3. Put sawdust into a metal cylinder (such as a gasoline cylinder to remove the bottom and cover) and ignite it, cover it with pine branches, and then cover it with cypress, put a mesh shelf on top of the cylinder, and place the pork on it, and smoke it until the surface of the pork turns yellow or black (blackened, the taste of pine branches and cypress is heavier).

4. Hang the pork in a well-ventilated place and wait for the bacon to dry thoroughly, even if it is done.

Bacon can be stored for a longer period of time, generally for 3 months, and even longer if sealed or kept in the refrigerator. Smoked bacon is sealed and stored for more than a year without problems.

Bacon curing recipes and tips.

Seasoning: salt, light soy sauce, dark soy sauce, sugar, green onion, ginger and garlic, Sichuan pepper, star anise, chili, should put some white wine, I don't have white wine, put some red wine.

Method: 1. Wash the pork belly with warm water, and then soak it in the conditioning for one night.

2. Then wear it with an iron drill.

3. Then it is to dry, you can choose according to your specific situation, but it must be placed in a cool and ventilated place.

How to make bacon in sauce.

Stir-fried bacon with double pepper sauce.

Ingredients: 1 small piece of bacon in sauce, 2 green pickled peppers, 1 red pickled pepper, 3 green garlic.

Excipients: appropriate amount of light soy sauce, appropriate amount of edible oil.

Method 1, because the sauce bacon is relatively salty when made, so in the process of drying is to avoid dust adhering to the meat, so it is not easy to clean, so it is necessary to cook in the pot for a few minutes, so that on the one hand, it can be well removed from the saltiness, on the other hand, it can also be boiled soft, so that it will be better to cut, we don't need too long when we fry later, and it is almost OK to cook for 10 minutes.

2. After we cook the bacon, clean it in hot water, especially the skin with it, it must be scraped with a knife a few times, and then cut into slices.

3. Then the green and red peppers are washed and cut into pieces.

4. We washed the green garlic and cut it into diagonal sections.

5. Pour a small amount of oil into the pot, and then stir-fry the green and red peppers until soft.

6. Put the chili pepper aside and put the bacon in the sauce, because the meat is cooked, so we can stir-fry it twice, and then mix it with the chili.

7. When the frying is almost done, you can pour in the green garlic.

8. Because the bacon itself is salty, you can put in some light soy sauce and some chili peppers for seasoning.

9. Finally, stir evenly and serve on a plate.

The nutritional value of bacon in sauce.

Pork is very rich in vitamin B, we eat some can make our body feel more powerful, we eat pork is also a good supplement to our body needs fatty acids, pork has a good role in moisturizing yin and dryness, contains cysteine, can promote heme and promote the body's absorption of iron, for improving iron deficiency anemia is a good effect, we eat some pork in moderation can help to make up for deficiency and strengthen the spleen and stomach.

Beef is a good spleen and stomach, strengthen muscles and bones, invigorate qi and blood and reduce edema, for the elderly to eat beef and cactus together, can play a good role in anti-cancer and pain relief, to improve our body immunity is a good effect, beef and red dates together to eat, can help muscle growth, and can help promote wound healing.

The method of making bacon in the summer is roughly divided into seven steps, which are as follows:

1. First of all, rinse the pork you bought back with water with the skin on.

2. Then use a knife to cut the pork into long strips, and the thickness of each piece of pork is about 2cm.

3. Then put the pork in a basin and pour in the dark soy sauce and soy sauce. Dark soy sauce and soy sauce help to color the bacon, and the bacon will also have a sauce flavor.

4. After that, pour in 60 degrees of edible liquor, you can also use sorghum liquor, the purpose of liquor is to make the meat more flavorful.

5. Then smear each piece of pork with edible salt, and pay attention to the uniform process.

6. Then pour the pepper powder, pepper powder and chili powder into the basin and marinate for one to two days.

7. Finally, use a rope to pass through the pork and place it in a ventilated and dry place such as a balcony.

Place it in a ventilated place for about two weeks, when the bacon is golden in color, fragrant in smell, and the surface of the bacon is dry, it can be eaten, rinsed with water before eating, and then cooked.

In addition to eating during the New Year, you can also eat some summer authentic bacon in the summer, the first step is to cut the bacon into thin slices and marinate it in salt water for a week, and then take it out to dry it first, and then add a little salt.

You can make bacon in the summer, but you need to use a refrigerator or freezer. In summer, the temperature is high, and the meat is perishable. Therefore, the finished bacon can only be hung in the refrigerator or freezer, and the temperature is set to 0 degrees or below to reach the temperature of winter to ensure that the bacon does not rot, and then, just wait.

Bacon is generally made in winter, and if you get it in summer, I'm afraid it will spoil, so no one makes bacon in summer.

You can cut the meat dry and dry it in the sun.

24 solar terms in the beginning of the winter as soon as the winter, it marks the arrival of winter, in the south every year around the winter solstice, every household is busy to make cured meat, pickled bacon, sausages, pickled fish, all kinds of practices. However, it is best to marinate bacon in 10 degrees weather, because the weather is too hot and not suitable for marinating bacon, but it will make the pork stink!

When is the best time to marinate bacon.

Light snow is the best time to make bacon! Folk have: winter wax pickling, the custom of saving winter. After a light snowfall, the temperature drops sharply and the weather becomes dry, making it a good time to process bacon!

Preservation of bacon.

Bacon is kept at room temperature, when the taste is the most authentic before the third lunar month, and as the temperature rises, the bacon will become pungent in taste, although the meat quality remains the same. Therefore, after the third month of the lunar calendar, bacon cannot be stored at room temperature. The best way to preserve the bacon is to wash it, wrap it in plastic wrap, and put it in the freezer compartment of the refrigerator so that it can be stored for a long time.

If it is well preserved, it will not change its flavor or insects even if it is three or five years. No. 5 Net.

Bacon, bacon, as the name suggests, is required to be marinated in the wax moon, that is, it must be processed during the period from "light snow" to "beginning of spring", and it is not possible to live a day! If the twenty-seventh month of the month of the "beginning of spring", you to the twenty-eighth month of the month of the month and then marinate the meat, then the processed meat is just an ordinary salted meat taste, does not have the flavor of bacon, our ancestors found the twenty-four "solar terms" is so magical! The reason why bacon is marinated in winter is because the temperature is low in winter, and bacteria are not easy to multiply.

It is possible to follow modern craftsmanship if in the cold north and do not require a long shelf life. Not if you follow the traditional process. Traditional bacon is cured in the month of wax, because the water and soil climate at that time cured bacon is not only delicious, but also has a long shelf life.

This is not a rigid ideology, but a scientific summary of the ancestors according to the traditional season, for example, the agricultural proverb says "the summer solstice is not loaded, the east and west are crooked", the same traditional rice variety, even if it is a few hours to miss the festival, the yield is very different.

Now pork is not very expensive, if you want to marinate, you can also marinate, get early to eat early, and there is no need to wait until the New Year, in case the price of pork also rises in a few days.