How to make bacon in your hometown?

Ingredients: pork, Sichuan pepper, star anise, cinnamon, bay leaves, white cardamom, ginger, dried chili, cumin, edible salt, high liquor.

Steps: Step 1: Wipe the pork with a clean rag dipped in warm water, and then cut the pork into slightly narrower strips.

Step 2: Prepare a large bowl and add an appropriate amount of Sichuan pepper, star anise, cinnamon, bay leaves, white cardamom, ginger, dried chili pepper and cumin to the bowl.

Step 3: Heat the pot, add an appropriate amount of edible salt according to the ratio of 10 catties of meat and 1 catty of salt, stir-fry the prepared spices into the pot after stir-frying until the salt is slightly yellow.

Step 4: Prepare 52 degrees high liquor, wipe each part of the pork with white wine and mix evenly, then remove the meat and put it on a plate.

Step 5: Grab the fried salt and spices, spread evenly on every part of the meat, and then place the pork skin side down neatly in the basin; Then add all the spices to the basin, seal it with plastic wrap, and marinate for 5 days (if the meat is relatively large, it can be marinated for a week); During this period, the meat is tossed every 24 hours, and the top meat is turned down, and the bottom meat is turned over to make it fully flavored.

Step 6: Take out the marinated meat, skewer it with a string, and hang it on a pole outside to dry. Then use chopsticks to scrape the skin of the meat evenly.

Key points of production:

1.Don't wash the pork you bought, just wipe it with a clean cotton cloth dipped in warm water.

2.Be sure to marinate the meat with liquor, on the one hand, it will increase the flavor and prevent deterioration, and on the other hand, it can make the salt adsorption better.

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.

The taste of hometown, hehe, you can think of the taste of bacon during the New Year, the aftertaste is endless, let's briefly introduce it below.

How to make bacon: garlic bacon.

Preparation of ingredients. 100 grams of bacon, 200 grams of garlic sprouts, appropriate amount of green onions, ginger and garlic, 6 dried chili peppers, chicken essence, salt, steamed fish soy sauce, five-spice powder.

Methodological steps. 1. Wash the bacon and put it in the steamer and steam for 20 to 30 minutes;

2. Cut the garlic sprouts into sections, slice the bacon, slice the ginger and garlic, and shred the chili pepper for later use;

3. Put a little oil in the pot and stir-fry the bacon, add the green onion, ginger, garlic and chili shreds to fry until fragrant;

4. Then add the garlic sprouts, add half a tablespoon of salt, steam the fish soy sauce, five-spice powder, and fry until the garlic sprouts become soft;

5. Finally, add a little chicken essence to taste, and remove from the pot.

Tips: After the bacon is steamed, the stir-fried dish will not be so hard.

Pickling: Dry and grind the spices, mix them with glucose, sugar, salt, soy sauce and liquor; Cut the pork into strips 3 4 cm thick, 6 cm wide and 35 cm long, then mix the pork strips with spices, mix them well, and then marinate them to taste. When the temperature is below 10, you can marinate for 3 days and then turn it once, continue to marinate for 4 days and take it out (pickling can be used for other purposes), rinse it with cold boiled water, and hang it with a rope in a dry, cool and ventilated place to dry.

Step 2 smoking: Use sawdust from fir and cypress as smoker, put it in a smoker and light it, the fire should be small and the smoke should be thick. Hang the meat strips 30 cm away from the fire and smoke, and the temperature in the smoker should be controlled at about 50 60.

When smoking, it should be turned every 4 hours until the meat strips are golden brown (about 24 hours), and then left in place for about 10 days to allow it to ripen naturally. Place the place to pay attention to cleanliness to prevent pollution, rat bites, and insect moths.

Step 3 preservation: three methods can be adopted: hanging, altar mounting, and buriing. The hanging must be hung in a dry, ventilated, and cool place, and can be stored for four or five months.

Altar: You must first put a layer of quicklime about 3 cm thick at the bottom of the altar, put a layer of plastic cloth on the lime, put two layers of paper on the cloth, and code bacon on the paper, and then seal the mouth of the altar, which can be stored for about seven or eight months. Buried:

Generally, the meat strips are first packed into plastic food bags, tied tightly, and buried in grain or plant ash, which can be stored for about 1 year.

Cut the fresh meat with the skin into long strips, tie a string and hang it in a cool place to dry, then store the dried pork in a mud jar filled with star anise and salt, and take one to eat when you want to eat it.

The bacon practices in my hometown are: First, the meat I bought does not need to be cleaned, and it is easy to breed bacteria when cleaned. Second, fry the salt.

Third, wipe the meat with salt. Fourth, after piercing a hole in one end of the meat and threading the twine, hang the meat to dry for about three hours. Fifth, put the meat in a basin, first add half a bowl of light soy sauce, about two spoons of dark soy sauce, add a spoonful of sugar, about 40 grams of white wine, grasp the seasoning and meat by hand and marinate for 12 hours.

6. After marinating for 12 hours, hang the meat in a cool place and hang it to dry. 7. After drying for 12 hours, put the meat back into the basin with the seasoning, and wipe the meat again with the seasoning. 8. Crack the star anise, cinnamon and peppercorns with a rolling pin and put them in the meat.

9. Prepare a few capsules of vitamin C, use a rolling pin to make a powder and sprinkle it on the meat. 10. Add the minced garlic and ginger, grasp well and marinate for about 12 hours. After 11 or 12 hours, hang the meat in a cool and ventilated place until it dries, and it is best to eat it after a week.

FYI.

Ingredients: pork belly, white wine, sugar, salt, five-flavor wine, soy sauce, etc.

The specific steps are as follows:

Step 1: Prepare the pork belly, I have prepared 15 catties here, no need to wash, cut it into long strips, about 3 to 5 cm wide, add 100 grams of liquor, 3 tablespoons of sugar, half a package of salt, stir it well with your hands, be sure to stir it several times, grab it, grasp it evenly.

Step 2: After stirring well, put the pork belly in a deep dish, add a little white wine to the noodles, flatten the meat a little tighter, press it tightly and let it marinate for 36 hours.

Step 3: After the meat is marinated, prepare some cotton thread, insert a hole in one end of the meat with chopsticks, and then take a cotton thread through it, and the length of the thread can be hung up.

Step 4: After all the meat is put on the cotton thread, hang the meat at the tuyere or under the sun to dry for a day, one day is enough, don't dry it too much.

Step 5: After the pork belly is dried for a day, take it off and prepare a bottle of five-flavor wine, which is the secret seasoning of our Hakka people, which is ground into powder with star anise, cinnamon, bay leaves, cumin, and cloves, and soaked in high-concentration liquor for several months.

Step 6: Pour an appropriate amount of five-flavor wine into the hot pot, add some light soy sauce, heat it and turn it down to low heat, put the pork belly in it piece by piece and soak it, which can be colored and seasoned, and the taste is particularly fragrant.

Step 7: Put the soaked meat on a plate again, pour the remaining juice from the pan over the meat, marinate it for another night, and then take it to dry the next day.

Step 8: Marinated meat, hang it up to dry again, about a week like that, this is air-dried bacon, you must look at the weather forecast before doing it, to ensure that the weather is good, there is a north wind to do, otherwise the meat will be bad.

If you don't want the bacon to be too dry, you can take it down earlier and put it in the refrigerator to eat it frozen, and it is particularly fragrant when fried or stewed.

Prepare the pork belly.

Add peppercorns, cinnamon, bay leaves and star anise.

Add salt and soy sauce.

Mix well and marinate and refrigerate for a few days.

Flip it in the middle to make it more flavorful.

Take out the marinated bacon and hang it up, and let it dry naturally in a windy place.

Add water to the pot and add the bacon to cook.

Remove the slices. It's quite fragrant when eaten like this or stir-fried with vegetables.

It is to divide the meat bought back into about 8 cm long strips, and then put it in a large basin, and then put in light soy sauce, soy sauce, salt, pepper, pepper, cooking wine, ginger and garlic to marinate for a day and a night, and then hang it outside to dry, dry the water, the meat is sauce red, and then put it into the ceramic jar that has been washed in advance, and the mouth of the altar is sealed and preserved, and after a while, you can eat bacon.

Ingredients: 1500g pork belly, 50g salt, 80g soy sauce, 20 peppercorns, 30g liquor. Ingredients: 15g tangerine peel, 15g tea leaves, 40g sugar, 20g leftover rice.

Steps: 1. After the pork belly is cleaned, soak the bleeding water in water, drain the water and cut it into long strips of moderate size! 2. Put the peppercorns and salt into the pot to fry the fragrance, do not put oil in the pot, dry fry, filter out the peppercorns and crush them into peppercorns after frying, then take a clean container, put in the crushed pepper powder, add sugar, soy sauce, liquor and salt, stir well to make a marinade.

3. Put the meat in a container, pour the previously adjusted marinade on the meat, and then fully grasp it with your hands, so that the meat is evenly smeared with the juice, knead it for a while, and massage the meat, so that it can be more flavorful. 4. Put the meat with good sauce in a cool place to marinate for 3-4 days, turn it over every day, marinate evenly, and put it in the refrigerator for marinating at a high temperature at home. 5. Hang the marinated meat on the hook and hang it in a ventilated place to dry for more than ten days, the specific time needs to be judged according to your own situation, because the local weather is different, and if you want to eat a little dry taste, you can dry it for a longer time, and if you want to eat a little tender, the time will be shorter.

6. When we feel that the bacon has been dried to the dryness we like, we start to smoke and roast, spread aluminum foil on the pot, put tangerine peel, tea, sugar and rice on it, put on the grate, code the meat, **, spend smoking, cover the lid after smoking, smoke until the fat becomes transparent, and turn it over halfway. 7. Dry the smoked meat for two more days, pack it in a fresh-keeping bag, put it in the refrigerator and freeze it, clean it when you eat it, put it in the pot and steam it.

The preparation of bacon is as follows:

1: After washing the pork belly, cut it into the appropriate length (cut it to your liking, I mainly eat it later), use kitchen paper to absorb the water, put the pork belly into a large basin, pour all the salt in, slowly knead for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt, try to rub until the salt is eaten into the meat, cover with plastic wrap, and marinate for about an hour!

2.In the remaining accessories, pour everything except the liquor into a small basin, heat until the mixture is even, a little smoking, let it cool for later use!

3.Add liquor to the thoroughly cooled excipients and stir well! After marinating, the pork belly will normally come out of the water, pour the water don't do, put the two fresh-keeping bags together, put the pork belly in, and then pour all the auxiliary mixture into it, and tie the innermost fresh-keeping bag to exclude the air, and then tie the outer fresh-keeping bag to the air!

Then roll the bag up and down, left and right, so that each piece of meat sticks to the liquid, and if the bag is strong, knead it gently! (It's even better in a crisper box!) ）

4.Put the whole bag in the basin, put it in the refrigerator and turn it over every day to ensure that every part of the meat is soaked almost, and it can be marinated for about 4-7 days!

5.After marinating, take out the meat, remove the peppercorns stuck to the meat, tie the meat with a rope, and dry it in a cool and ventilated place for about 7 days, soft and hard according to your preferences! Generally, I dry it until it starts dripping and collect it two days later!

Just store it freezing! Stir-fry, steam, shabu-shabu, stew, claypot rice, etc.