Bacon is full of hometown flavor, how should homemade bacon be made?

Bacon refers to the meat products made by salting the salted meat in the wax month of the lunar calendar every year, and then drying or smoking. The bacon has a bright color, the muscles are bright red or dark red, the fat is transparent or milky white, the flesh is dry, firm and elastic, and has the flavor of cured meat that bacon should have. Bacon is very simple to make, but there are many details that need to be paid attention to, otherwise the bacon will not only not be fragrant, but also stink.

Today, I sorted out the experience of homemade bacon to share with you, 2 minutes to learn easily, everyone just needs to follow along, to ensure a success and zero failure, the cut out of the bacon is as transparent as paper, and it will not be bad for a year!

Authentic [bacon] method:

1. Stir-fry the salt in the pot first, and the pork is first evenly smeared with high liquor, and then evenly smeared with salt. For each pound of pork belly, prepare 50g of salt, of course, the salt is not used up, the purpose is to completely spread the pork evenly.

2. Prepare a large basin without water and oil, put the pork belly into it, sprinkle the remaining salt on the surface of the meat, seal the marinade and start sealing the marinade, turn over the dough every 24 hours, get the bottom meat to the top, and get the top meat to the bottom, and marinate for 7 days.

3. Wash off the salt on the surface of the marinated pork with water, hang it in a ventilated place to dry for 15-20 days, and after the pork skin is dry and black, put it in a ventilated and cool place for storage.

The bacon produced in this way is very authentic, and it will not be bad if stored for a year, and it is very convenient to eat and take it at any time. Now is the time to make bacon, let's follow along, to ensure that there is no success and zero failure. The following introduces 3 details that need to be paid attention to, the bacon cut out is as transparent as paper, and it will not be bad for a year.

Tips:1. The pork belly that you just bought should be cleaned with high liquor, not with water, as the pork sticky with raw water is easy to breed bacteria, and the bacon is not only not fragrant, but also easy to stink. The use of high-grade liquor can not only kill bacteria, but also make the bacon more mellow;

2. When pickling, you can use more salt to marinate, so as to ensure that the pork is wrapped in salt in all aspects, effectively prevent the breeding of bacteria, and after pickling, wash off the salt with water;

Bacon is full of hometown taste, homemade bacon must first prepare fresh meat, the meat is best fat and thin, the taste will be better, and then the salt is evenly smeared, and the meat can be dried in the sun every day.

First of all, prick a hole on the road and thread the line, put 30 grams of salt in the meat, then wipe it evenly, put it in a cool place until the surface is dry, put it in a bowl, add light soy sauce, sugar and white wine, marinate for about 10 15 hours, and then put it in a cool and ventilated place to air dry for 2 3 days until it is dry and hard.

Homemade bacon should first choose fat, thin and fragrant fried meat, generally pork, you can also choose beef and mutton, and then hang it in a dry place, or put it on the fireworks stove in the countryside, you can make delicious bacon.

30g salt, spread evenly. Then let it dry in a cool place until the surface is dry, put it in a bowl, and add light soy sauce, sugar, and white wine. Marinate for 10 to 15 hours, place in a cool and ventilated place and continue to air dry for 2 to 3 days, until dry and firm.

Bacon is an ingredient that we are all very familiar with, I believe that many people prefer to eat bacon, but the ** of bacon is also more expensive, we all know that many people in the Spring Festival are marinated bacon at home, especially in rural areas, almost every household has its own marinated bacon, especially delicious, but bacon should not be eaten more, pickled food to eat too much, may lead to the occurrence of some diseases, is a bad habit of life. So do you know how to make bacon? In fact, it takes a long time to marinate bacon, so it is best to choose to marinate it in winter, because the meat at this time is not easy to breed bacteria, and a lot of salt is needed when marinating.

One. How to marinate bacon.

In my hometown, every Spring Festival, every family pickles bacon, I remember that I like to marinate bacon in my hometown, the method of marinating bacon in my hometown is to cut fresh pork into strips, and then sprinkle with salt, the amount of salt is not too small, to evenly spread on the surface of the meat, and then we put it on a shelf to hang meat, and then use some small heat to bake slowly, quietly wait for ten or twenty days, the fire does not need to be too big, too big to smoke the bacon black, slowly bake over low heat, When we marinate bacon, we will also make sausages and bake them together, and wait for ten or twenty days to bake the bacon, in this process, we need to take time to see it every day, otherwise it is easy to breed bacteria, so that the meat will rot. <>

Two. Bacon is a delicious food.

In our daily life, bacon is really a rare delicacy, we don't often eat bacon, because bacon is more expensive, just occasionally eat my favorite bacon dish, that is, bacon folded ear root, and toon fried bacon, can fry bacon very delicious, not salty, every time you make these two dishes, you can eat several bowls of rice. <>

The above is just a personal opinion, so what do you think is the best way to marinate bacon?

Of course, you know, when making bacon, you must first choose the pork belly, then cut it into strips of the right size, sprinkle it with salt and wipe it evenly, put it on the shelf, and slowly dry it with fruit wood until the brown color appears on it, and then bake it with Laba soup, and wait for about ten days, and the Laba meat will be ready.

The bacon is very tasty by cleaning the meat, then cutting it into small pieces, marinating it with condiments, and finally smoking it with herbs for a day.

I know that the first thing is to prepare the pork belly, then add bay leaf star anise and cinnamon and Sichuan pepper to the pork belly, and finally you also need to add soy sauce and salt, and then put it in the refrigerator for a few days, and finally put it in a windy place to dry naturally.

I don't know how to make bacon because the process of making bacon is very cumbersome and cumbersome.

1. Choose meat. It is necessary to choose meat suitable for marinating bacon in order to marinate good bacon that is fat but not greasy and lean but not firewood, so it is recommended that you choose fatty and thin pork belly when marinating meat. Only with the right ratio of fat and lean pork belly marinated bacon can get a real rich taste, people lips and teeth fragrant good bacon, the meat is too thin to dry the empty ruler will be hard and woody, too fat bacon will be too greasy, pork belly is the most suitable for bacon.

2. Stir-fry the season. When making bacon, the salt should be fried in advance, the method is not difficult, as long as the salt is fried out of the heat, add various spices, such as star anise, Sichuan pepper, you can add it according to your own taste, fry the fragrance and wipe it on the meat, and the bacon will be more delicious.

3. Marinate. If you are afraid that the meat is dirty, you can choose to wipe the whole body with high liquor, marinate it with liquor, the liquor can be sterilized and disinfected, and the marinated with wine can also add flavor to the meat and extend the shelf life. It is necessary to marinate bacon with various spices, and the spices should be carefully massaged so that they can fully absorb the flavor of the spices, and then prepare a container, put the meat in it and cover it to marinate for about 5 7 days.

Only in this way can we ensure that the bacon is fully flavored and tastes better.

4. Inverting the cylinder. The so-called inverted tank is actually to reposition the meat during the marinating process so that the meat can better absorb the flavor of the sauce. The method of pouring the tank is very simple, that is, in the process of marinating, regularly change the position of the upper and lower meat, so that the meat can be marinated more fully, the taste is more uniform, and the meat can also be checked whether it is broken.

5. Drying. After marinating for seven days, you can take out the meat, hang the meat outdoors with a rope, let the sun dry the meat naturally, and blanch the meat before drying, and remove the juice on the surface, and the final bacon will not taste too salty. Drying can be said to be the most critical step in curing bacon, only the bacon that has been dried has a unique flavor, and the longer it is dried, the stronger the flavor, there is no need to worry about it being bad, generally the surface of the meat will dry after a few days, and it can be stored for a long time.

Ingredients: 20 kg of fresh pork.

Excipients: 20ml of liquor, 500 grams of coarse salt, 10 grams of star anise, 10 grams of Sichuan pepper, 10 grams of cinnamon, 5 grams of bay leaves.

Detailed sharing of the steps of the comic method].

Step 1: Prepare fresh pork (there are 20 catties of pork prepared here), pour in white wine, spread evenly on the hands, and set aside for later use.

The second step is to prepare the marinade needed for the dough finger plum: pour coarse salt (500g), star anise (10g), Sichuan pepper (10g), cinnamon (10g), bay leaf (5g) into the pot, turn on low heat and stir-fry slowly, fry until the color of the salt is slightly yellow, and you can smell the rich fragrance, turn off the heat and spread it out to cool.

Step 3: Pour the fried marinade into a large basin after it has cooled completely, and then spread the marinade evenly on top of the pork, every edge and corner.

Step 4: After all the coating is done, prepare a water-free and oil-free container, put all the marinated pork in, and marinate for about two weeks.

Step 5: When the time is up, you can directly take out the marinated pork and dry it or smoke it with firewood according to the local taste (the meat will become firm after about two weeks of drying or smoking).

A salty, fragrant and delicious bacon is ready. This traditional method of marinating bacon, the cured bacon is particularly fragrant, it will not be bad after being smoked and dried for a year, and it will not deteriorate.

Tips] 1Pork marinated with bacon must not be washed with water.

2.It is recommended to use coarse salt for marinating bacon, so that the bacon is not perishable and has a better taste.

3.When stir-frying to the marinade, be sure to use low heat, so as to better bring out the aroma of the spices.

Ingredients: 500 grams of pork belly, 25 grams of refined salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, 15 grams of sugar, 15 grams of high liquor, 10 chicken cubes with peppercorns, half star anise.

Cooking steps:1After washing the pork belly, cut it into an appropriate length (cut it or not 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 knead 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 fresh-keeping bag inside the most wanton socks to exclude the air, and then tie the air-free bag outside!

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.

1. If the bacon is bright in color, the muscle is bright red or dark red, the fat is transparent or milky white, the flesh is dry, firm and elastic, and has the pickled flavor that bacon should have, it is high-quality bacon. On the contrary, if the meat is gray and dull, the fat is yellow, there are mildew, the meat is soft, inelastic, mucus, rancid or other peculiar smells, it is spoiled or defective.

2. As a meat product, bacon is not bad for a long time, after the winter solstice, the bacon made before the Great Cold is preserved for the longest time and is not easy to change the taste. 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 crack is to wash the bacon, wrap it in plastic wrap, and put it in the refrigerator, so that it can be stored for a long time, even if it will not change its flavor for three or five years.

1. Materials: appropriate amount of pickled salt, appropriate amount of five-spice powder, appropriate amount of fresh pork, appropriate amount of firewood, appropriate amount of wine, appropriate amount of soy sauce, appropriate amount of Huixu pepper, appropriate amount of sugar.

2. Prepare fresh meat, cut into kilograms, 4-6 cm thick strips.

3. Prepare a large pot and prepare for pickling.

4. Spread salt unevenly on each piece of meat, and then add a small amount of sugar.

5. Sprinkle the soaked peppercorns in the wine on the meat, it is best to prepare the peppercorns in advance and soak them with wine. The longer you do this, the better it will taste.

6. Marinate the bacon up and down, and add all kinds of ingredients to stir before slag and burn evenly.

7. Hang until the water is dried, and it is advisable not to drip water; Then prepare firewood beams acres of bacon, pine branches as appropriate.

8. Generally, bacon can be eaten after 2-7 days.