Tips on how to marinate bacon in soy sauce, how to marinate bacon in soy sauce

Seasoning for marinated bacon: 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.

Rich wine aroma method: 1. Wash the pork belly in warm water and soak it in the seasoning for one night;

2. Wear it with an iron drill;

3. Put it in the box.

This is done because my house does not have a balcony, only a patio, which is placed outside during the day and moved back to the basement at night for easy handling;

4. During the Chinese New Year, you can eat the bacon developed by yourself.

Here's how to marinate meat in soy sauce:

Ingredients: 520g pork belly, 1 spoonful of light soy sauce, 15g of salt, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 3g of five-spice powder, 3g of pepper, appropriate amount of chili pepper, appropriate amount of star anise.

1. First of all, wash the prepared pork with water and drain the water.

2. Then put the prepared salt, star anise, chili pepper and Sichuan pepper into the pot, stir-fry quickly, wait for the salt to turn off the heat and cool.

3. After cooling, add light soy sauce, soy sauce, cooking wine, five-spice powder, pepper, and rub it on the pork with your hands.

4. Put it in a basin and let it stand for 9 days.

5. Take it out when the time is up, hang the pork, put it in a ventilated place to air dry naturally, and it will be completed after air drying.

Ingredients: pork, peppercorns, soy sauce, salt.

Method:1Peel the meat first.

2.First, put the salt and peppercorns into a dry pot and fry them over low heat until the aroma of peppercorns wafts out.

3.Put all the marinade, including the fried pepper and salt, into a bowl and mix well, then add the meat pieces and knead them to make the meat taste good.

4.Place in the refrigerator and refrigerate for 3 days. Turn over 1-2 times a day. This is meat that has been marinated for 3 days.

5.After marinating for three days, put the meat on cotton thread, hang it in a sunny and well-ventilated place, and after recovering it in the evening, if there is still sauce, marinate it back and refrigerate it overnight. If there is no sauce or there is little left, the remaining sauce can be brushed over the bacon in the middle and then air-dried.

6.After a total of 7 days of drying, the harvest is ready. Originally 2200g, the last was 1733g, a decrease of more than 20. Put it in an airtight bag, freeze it and eat it slowly.

Cuisine: [Making bacon].

Ingredients: pork belly, high liquor, salt, bay leaves, dried chilies, grass fruits, star anise, cinnamon, Sichuan pepper.

Methods and Steps].

1. When buying pork belly, we should keep the skin of the pork belly, and the bacon produced in this way is more authentic. Set aside the fresh pork belly you bought, then prepare a sharp kitchen knife and use the knife to scrape firmly over the skin of the pork belly. In this way, the pork hair on the skin of the pork belly can be shaved clean.

2. After scraping the pork belly, we use a knife to cut the pork belly into small strips, and at this time we put the cut pork belly aside. Everyone must remember that when making bacon, never wash the pork belly with water. Otherwise, the bacon made not only has a bad taste, but also is easy to deteriorate.

3. Prepare a pot, and we will boil the pot dry. Reduce the heat to medium, shake the bottom of the pot to heat evenly, and sprinkle more salt in the pot. We use a spatula to stir the salt in the wok, a process called sautéing.

Observe the color of the salt, and fry it until it is slightly yellow.

4. After the salt is fried and slightly yellowed, we have to add spices to the pot. We put bay leaves, dried chilies, grass fruits, three star anise, a cinnamon bark and an appropriate amount of peppercorns in the pot. After stir-frying a few more times, then turn off the heat, at this time the aroma of the spices will be stir-fried, exuding bursts of aroma.

6. After that, we let the fried salt cool, grab a small amount of salt with our hands and spread it evenly on the meat. Then we pour the spices that have just been stir-fried into the basin as well, and at this time we cover the lid and let the salt and spices penetrate into the meat. After marinating for 24 hours, we turn the dough again.

7. When the time is up, we open the lid and find some water in the basin. This water is salted and salted, so let's not pour it out. We turn the meat over and let the brine spread evenly over the meat.

After that, we prepare a thick thread to thread the pork belly on top of a string and prepare it for the next smoke.

8. Prepare some wood, put it on the ground and keep it slightly moist after ignition. There will be a lot of smoke, and we will hang the pork belly that we have just put on and smoke. It didn't take long for this delicious bacon to be ready.

The bacon made in this way has both the aroma of wine and spices, and the taste is much better than that of the one made with only table salt.

Record the life of a beautiful car

Bacon: Hunan specialty pork belly, 5 catties of farmhouse homemade smoked salty.

Tips: 1. The surface of the pork belly must be coated with high liquor, if it is a low degree of sterilization, the sterilization effect is not good, and it may deteriorate and affect the taste.

2. When marinating the pork belly, you only need to sprinkle an appropriate amount of salt and spread the meat evenly. Never put all the salt in it, otherwise the marinated pork belly will be very salty.

3. Don't pour out the marinated water after opening the lid, because this water is also useful, spread this water evenly on top of the pork belly. It can ensure that the surface of the pork belly is even.

Answer: 1000 grams of pork belly (pork leg or pork belly is the best) Marinade: 30 grams of coarse salt, 15 grams of white sugar, 30 grams of high white, 30 grams of light soy sauce, 20 Sichuan peppercorns, 1 star anise, 1 large piece of dried orange peel Aromatic ingredients: 1 cup of white rice, 1 small bag of black tea, 1 large piece of dried orange peel, 2 teaspoons of white sugar.

Step 1Prepare the marinated seasonings, cut the pork into thin strips and wash them in cool boiled water, drain and set aside. 2.

Spread the coarse salt evenly over the pork and knead by hand for 2 minutes. 3.Put the white sugar, light soy sauce, Sichuan pepper, star anise (broken into small pieces), and dried orange peel (broken into small pieces) into a large pot.

4.Place the pork in a bowl and turn it a few times to coat it with the marinade. 5.

Pour the pork along with the marinade into a thick, sturdy plastic grocery bag, expel the air, and seal it tightly. Move to the 0 degree refrigerator layer and marinate for 5-7 days (generally 3 days of marinating can absorb the flavor, but the longer the marinade, the more fragrant it is.) The specific time of marinating depends on the temperature at that time, and it must be below 15 degrees, so that the meat will not spoil) 6.

Take out the marinated bacon, clean the marinade on it with your hands, pass it through the top with a thick cotton rope, and tie a knot. 7.Dry the cured meat in a clean, ventilated and shady place for 5-7 days (the specific drying time depends on the temperature at that time, it must be below 15 degrees, so that the meat will not be bad) 8

The dried bacon can be recovered, and the surface of the bacon is very dry, but the inside of the meat is still soft when pinched. (Don't dry it too dry, it's not delicious if it's too dry) 9Use the oven to smoke, first lay a piece of tin foil on the baking sheet, pour rice, 1 small packet of black tea, 1 large piece of dried orange peel (break into small pieces), 2 teaspoons of white sugar, mix evenly.

10.Turn on the oven on a single heat, 250 degrees, put the bottom layer of the baking sheet, put the pork on the penultimate layer, then cover the pork with a piece of tin foil, 250 degrees on a single heat, and bake for 25 minutes. (At this point, you can see that the rice underneath is burned black and the oven is rising.)

11.If you don't have an oven, use a waste wok, spread a layer of tin foil on the wok, pour rice, black tea, orange peel, sugar and then put a shelf on it, put pork pieces, cover a newspaper or tin foil on the pork, cover the pot, use medium-low heat to smoke, generally smoke for 10-20 minutes, to see the pot straight out, the pork can turn brown. 12.

The smoked bacon is allowed to cool naturally, then wrapped in a plastic bag and stored in the refrigerator or frozen.

It is the best time to marinate bacon, during the New Year, come to treat guests and cut a plate, make pepper bacon, bacon fried spring bamboo shoots, bacon fried lettuce, bacon tea tree mushrooms, all have special face. To be honest, at the beginning of the curing bacon due to inexperience, it was a waste of a lot of good pork, but I have a characteristic, that is, love is more true, this is not after a few years of exercise, like a master of curing bacon, today I will share my method of curing bacon, it is very simple, continue to look down and learn in minutes.

Some people will say that curing bacon is simple, that is, wiping salt, in fact, curing bacon is far from just smearing salt and curing, every step of which must be meticulous, from picking meat to the final drying There are many details that need to be paid attention to, as long as these details are paid attention to, you can also make good bacon, such as what meat is the best, whether the pork should be washed, how to operate in the process of picking, etc., not much to say, we began to move.

First of all: choose meat, marinated bacon is the first choice of pork belly, when buying meat in order to facilitate the operation later, generally I call the boss who sells meat to operate in strict accordance with the size I want, generally cut into a long strip of one inch wide and about seven inches, such a size will be better when marinated, and when eating it is just the amount of a meal, but also poke a hole in the skin of each piece of meat, which is conducive to putting on a rope and hanging it to dry.

Second: fry the accessories, prepare 300 grams of salt, under normal circumstances, 10 catties of pork need about 150 grams of salt, you can fry a little more, but when smearing salt, it is still added according to the amount of meat, and the excess salt should not be added. First of all, add salt to the pot, stir-fry the heat, add star anise, sand kernels, cinnamon, and peppercorns to fry until fragrant, turn off the heat and let cool for later use.

Third: pickling, at this time pay attention to a point, do not clean the pork you bought, otherwise it is easy to rot when pickling, and it is very difficult to operate with watery, directly prepare 52 degrees of liquor, and wipe the whole body for disinfection and sterilization to increase flavor. Some people will say, I can't eat pork without washing, so after you wash it, you must fully control the moisture.

Then add a little light soy sauce to the fried accessories, which can not only prolong the freshness of the bacon, but also the color of the cured bacon is particularly good-looking, because the light soy sauce itself is a natural preservative, and in the process of marinating bacon, as long as we put a little more light soy sauce into the meat, the preservation time of the bacon can be very effectively extended. Evenly smear the adjusted accessories on the pork, and massage carefully so that the pork can be fully absorbed, and then put the salted pork into a clean basin or jar without water and oil, and add the remaining spices, but do not pour the excess salt into it; Then marinate with a lid for about 3 days.

Fourth: pour the tank, in the process of marinating, every morning and evening, the meat below and the meat above should be reversed to continue to marinate, the purpose of this is to marinate more fully, so that the taste of the marinated bacon will be unified, and it will not be bad.

Fifth: After three days of marinating, tie it with a rope through the poked hole, and put the pork in your hand at 90 degrees.

Bacon has always been loved by many people, and the most important thing about bacon is marinating, and bacon is delicious when it is marinated. Today I will teach you how to marinate bacon, and you don't have to buy it in the future.

A3Again, the next thing is smoking, generally there is a place in the countryside to carry out the smoking step, to find a tile house room, hang the meat on the roof beam with a rope, the distance from the ground is controlled at about meters, you can hang it more densely, and then burn some small fire below, the kind with smoke. The smoking process takes about a month to a month and a half, after which the work is complete.

Delicious bacon is ready to serve.

Please refer to it.

If you love bacon, you don't need to buy it, it's better to marinate it yourself and teach you how to marinate delicious bacon.

Pork, with pork belly or hind leg meat, wash, dry and set aside. 2. Cut the washed meat into appropriate sizes and set aside. 3

Stir-fry the peppercorns and salt together until they turn yellow.

4. Stir-fry the peppercorns and salt, let it cool, and put it in a food processor to break.

5Dip the meat in salt and pepper.

6 After it's all stained, that's what it looks like.

7. Wear it with a rope and hang it in a sunny place for ventilation and drying.

Ingredients required: pork e68a8462616964757a686964616f31333433626561 200 grams, 20 grams of five-spice powder, 20 grams of light soy sauce, 10 grams of sugar, 5 grams of salt.

1. Wash the pork.

2. Add five-spice powder, light soy sauce and salt to the pork.

3. Add sugar.

4. Stir well and marinate.

5. After marinating, put it in a ventilated and cool place to air dry.

Ingredients: 7500g of pork meat

Excipients: 400g salt, 400g sugar, 400g liquor, 400g light soy sauce, 80g dark soy sauce

Steps: 1. Cut the pork into thin strips and open the top.

Rope holes. Then wash and dry to remove moisture.

2. Pour in the high liquor.

3. Add sugar.

4. After mixing thoroughly, marinate for half a day, and turn it many times halfway.

5. Prepare light soy sauce, dark soy sauce and salt.

6. Add the materials from step 5.

7. Mix well and marinate for 24 to 48 hours, turning many times halfway to make the meat evenly flavored.

8. Finally, hang the marinated pork through a rope and bask in a sunny and ventilated place until the meat is dry and the oil can be revealed.

9. Finished products.