Rural cuisine smoked bacon, the old man has eaten it all his life, how is it done?

Introduction: Every time there is a delicacy that will be mentioned by everyone during the Chinese New Year, and that is bacon. It can be said that there will be a delicious dish in many people's families as soon as the New Year arrives, it tastes very chewy and makes people have an endless aftertaste, and the bacon is also very delicious.

In addition, the storage time will be long, so what should bacon do? <>

Smoked bacon is a characteristic traditional famous dish, which is found in Hunan cuisine and Sichuan cuisine. Smoked bacon is a very distinctive New Year's product in Sichuan and Chongqing, and Hunan bacon is most famous for Hunan Anhua bacon and Xiangxi bacon. Anhua bacon has a large body, black color, smoked dry, fine meat and fragrant taste; Xiangxi bacon, the color is red and bright, smoky and salty.

Fresh pork is marinated in peppercorns, dried spicy seeds, and cooking wine, and then smoked over low heat with fragrant cypress branches. After the bacon is steamed, it is mellow and fragrant, fat but not greasy, thin but not stiff, and the aftertaste is endless. <>

First, the pork belly is cut into long strips of uniform size, and after cutting, it is smeared with a layer of high liquor, and the spices are mashed in a stone mortar and set aside. Pour the refined salt into a dry pan, add the mashed spices, stir-fry over low heat to bring out the fragrance, take out and set aside. Stir-fry the spices and salt, dry to the right temperature, spread evenly on the processed meat strips while hot, put the salted meat strips into a container, marinate for a week, and turn them over several times during this period.

The marinated meat strips are strung with strings and hung to dry for 3 days. The marinated and dried strips of meat are placed on the cigarette butt and smoked for a day, then hung on the stove and still smoked over a firewood fire. <>

The bacon is salty and sweet, and it is appetizing for the spleen. Bacon is rich in phosphorus, potassium, and sodium, and also contains fat, protein, carbohydrates and other elements. At the same time, it also has the effect of appetizing and dispelling cold, eliminating food, etc., the elderly should avoid eating, and patients with gastric and duodenal ulcers should not eat.

In addition, bacon can be stored for a long time, so that people who go out to work can eat the taste of home.

The pork belly is cut into strips, sprinkled with salt and cooking wine, rubbed repeatedly, and left outside to dry.

If the meat needs to be processed, prepare the meat in advance, clean it, marinate it, bake it with special blades of grass, and the meat must be thicker, so that the bacon made is more delicious.

First clean the pork, marinate it with some spices for about a week, then hang the pork on the shelf, smoke the pork with some grass on the shelf, smoke it for about half a day, and then put the pork in a cool place and eat it.

You know, the process of making it is to prepare the pork belly, cut it into strips, then sprinkle cumin and edible salt on top and let it air dry for 2 to 3 days.

Know. The production process can be said to be very simple, and the steps are not particularly cumbersome, and the taste is particularly authentic.

I know that first choose a piece of pork belly, then put the wood in the kang and light it, wait for the smoke to be the thickest, put the pork belly in it and smoke, and finally put it in a ventilated and dry environment to rest for half a month.

I know the process, which is to buy a bacon yourself at the supermarket and smoke it in a cauldron.

I know that this process is very complicated, it is an ancient delicacy, and the flavor and texture are very unique.

Cut the fresh pork into small strips, put salt into the pot and fry it slowly, then add dried chili peppers, Sichuan pepper, sand kernels, white buttons, cinnamon, star anise, kaemp, bay leaves and fry together until fragrant, put the pork into the liquor, and put the remaining spices in the pot together, marinate for 3 days and then dry, take out the meat and spread a layer of tin foil on the pot, put tea leaves, dried orange peel, sawdust, and sugar in it, put the bacon on the grate, cover the pot, and smoke until the meat is golden brown.

Rural people smoke bacon, and the bacon smoked by pine and cypress branches is more fragrant, because the burning of pine and cypress branches will produce a lot of smoke, but because of the smoke edification, smoked bacon will be particularly fragrant.

Smoked bacon is a lot of people need to get during the New Year, because bacon is a symbol of the New Year's flavor, in Sichuan, Guizhou rural smoked bacon is generally smoked with cypress branches, and it is also smoked with the wood powder left over from the sawn wood, so that the smoked bacon is more fragrant and delicious.

Rural people smoke bacon, and the bacon smoked with pine and cypress branches is more fragrant, because the smoke from the pine and cypress branches has a unique pine flavor, and this aroma enters the meat and can make the bacon more delicious.

Many people like to eat bacon and smoke bacon themselves, how to do it? Smoked bacon is a traditional Chinese winter preservation of meat is a method, different regions, the method of smoking bacon is not the same, take Guilin, Guangxi as an example, cured bacon is selected in the north wind days of autumn and winter, so that the bacon is easy to dry, the selection of fat and thin pork belly cut into long strips, do not wash with clean gauze to wipe clean.

Put the meat into a large basin and pour in a high degree of liquor (Guilin local selection of Sanhua wine), salt, a little rock sugar and thirteen spices evenly rub all over each piece of meat, marinate in a cool place for two to three days, stir it every day to make the taste fully penetrate into the pork, and then hang the meat with a hook to blow and dry in a ventilated place, and the skin and meat on the surface of the bacon can be put into the iron bucket to smoke (smoked bacon rural firewood is generally hung on the stove, and the rice and bacon are not wrong, If it is not firewood for cooking, put the bacon in a large iron bucket) with charcoal, wood bran and bagasse and smoke it slowly over a low fire.

Check the bacon smoking situation regularly, turn over in time to smoke each side of the bacon, dry in a ventilated place and smoke in an iron bucket The operation can be repeated alternately, until the bacon is completely dry and can be put into the refrigerator for preservation, eat and take, homemade bacon is more delicious than buying outside.

In short, the basic method of bacon is to go to the market to buy fresh meat, and then add some seasonings for marinating, after the marinating time is completed, then take it out and put it under the sun to dry, if there is no sun, it can be baked or smoked. Some friends will have questions, why take it out and put it in the sun to dry or bake?

This is because we add salt to the fresh meat when it is marinated, which reduces the moisture activity of the bacon, and some bacteria cannot grow properly in that case, so even if we put it outside, it will not spoil. And the bacon made in this way, after we eat it, we will feel particularly fragrant.

Buy bacon and charcoal for smoking bacon, clean the meat, marinate it, then ignite the charcoal, put the meat on to smoke, wait for a while, and the bacon is ready.

Use a ladder to chop some fresh cypress branches and set aside.

Build a shelf out of bamboo to store items ready to smoke.

Then put the meat to be smoked on the rack and hang it. The sausage should be placed on top, so that it is not easy to smoke.

Then pay attention to the shelf around the seal well, so that the smoking efficiency is high.

After about 8 hours of smoking, the bacon, sausages, and lean meat buns are smoked.

It is better to choose black pork and marinate it with enough salt for a few days, you can also put in peppers and pepper. Then the marinated pork is smoked over fire for a while.

After marinating the pork in a seasoning, prepare the tools for the smoke, the ingredients you need, and then make the bacon according to your own experience.

Sausage bacon is Sichuan's sausage bacon is considered pure, first of all, the marinating method: edible salt stir-fried, put the raw pork in a row and then sprinkle the edible salt on the top, rub hard and use a large wooden barrel to put the raw pork on a layer and add salt and then put the meat. After finishing, cover tightly and press with stones, about 7 to 10 days, hang the marinated pork on the roof beam, and then roast it, with ginger and cypress leaves, about 25 to 35 days of authentic bacon will become.

After the pig is killed, the raw pork is split into squares, each with seven to eight catties left.

Mix with the prepared Sichuan pepper star anise powder and edible salt on the fresh meat, and then put it in a large basin for four to five days, and after the edible salt and spices penetrate into the meat, drop it on the top of the soil kang with a rope, and burn firewood under the meat every day until half a moon is left in the ready, when you eat it, the taste is not bad, and the taste is much better than the sausage bacon made today. Generally, we use black soil pigs that are fed locally for about a year, and the meat texture is firm and umami and mellow. Local farmers generally feed pigs and vegetables, add a little cereals, and the water is of course natural mountain spring water.

In fact, where to go, my favorite is the pork belly, seven points fat and three points thin, a bite down to the sound of fat but not greasy. The practice of smoking bacon is to fry salt first, put the whole peppercorn grains in the salt and fry it together, put the pork skin facing down and burn it in the pot, then clean it and hang it up to dry the water, and then put the fried salt evenly on the meat, put it into the marinating vat for ten days, take it out and hang it in natural ventilation to dry the water, about five days up and down, and then prepare cypress branches, orange peels, citrus shells, peanut shells, put them in the bonfire and smoke them with a dark fire, at least one day of smoke, and the delicious smoked bacon is done.

After the fried pepper and salt are kneaded into the flavor, the skin is placed down and the meat is placed in the tile or porcelain vessel (not suitable for metal material equipment), and the skin at the top should be up and the meat is down, and pressed with great attention. In spring and winter, put it in a place that does not freeze, put it in a cool place in summer and autumn, marinate the chicken for 5 days, and turn it over once a day. After marinating, thread one end of the meat with a rope and hang it in a naturally ventilated location to dry until it dries.

First prepare an oven, then light some sawdust and put it in, and finally hang the bacon on it.

At the beginning of the Chinese New Year, it has been kept with a fire underneath, so that the meat can be guaranteed not to deteriorate and can still be eaten.

Smoking bacon is a cooking method that requires skill and experience, and its secret can be elaborated in the following aspects:

1.Selection: The selection of fresh pork is the first condition for smoking bacon.

Good pork should be fat and lean, delicate, and free of blood vessels and tendons. It is best to choose meat from pork kidneys, pork belly, pork loin and other parts, which are tender and easy to taste.

2.Curing: Curing is one of the key steps in smoking bacon.

When marinating, you can add various seasonings such as salt, sugar, five-spice powder, ginger and garlic according to your personal taste, so that the meat can absorb the seasoning thoroughly. The marinating time is generally several hours, and it is best to marinate in the refrigerator to prevent the meat from spoiling.

3.Hanging: Cured meat needs to be dried, which is another crucial step in smoking bacon.

The drying time generally takes about two days, and it should be placed in a ventilated and dry place, and the meat can be wrapped in gauze to prevent insect pests. After drying, the surface of the meat will become dry and shrink, which is to make the meat firmer and less prone to water.

4.Smoking: Smoking is the core step of smoking bacon and the most difficult step to master.

When smoking, you need a smoker, charcoal fire and smoker grass, and smoker grass can choose camphor wood, teak, cinnamon, etc., the burning of these woods can produce a fragrance and have a good effect on the smoking of bacon. The time and temperature of the smoked meat need to be adjusted according to the size and thickness of the meat, which usually takes several hours, and the surface of the smoked bacon will appear golden yellow and reddish-brown, while also exuding a rich aroma.

5.Preservation: Smoked bacon needs to be stored in a ventilated and dry place, preferably wrapped in gauze, placed in a cool and dry place, away from direct sunlight and humid environments. If you need to store it for a long time, you can put the bacon in a plastic bag and freeze it in the refrigerator.

In short, smoking bacon requires experience and skills, and it is necessary to master the links of material selection, marinating, drying, smoking and preservation, in order to smoke bacon with delicious taste and aroma.

From the processing, production to storage of fresh meat, the meat quality remains unchanged, the fragrance is maintained for a long time, and it has the characteristics of not being bad for a long time. Because this meat is smoked by cypress branches, mosquitoes and flies do not climb in summer, and it does not deteriorate after three dogs, becoming a unique local flavor food.

So, what's the secret to smoking bacon? In fact, the method of bacon is not very difficult to drop, but it requires patience, and it must not be used before it is marinated, which will affect the effect. Now let's see how to make homemade bacon.

Method steps.

1. First of all, prepare the required materials.

2. Do not wash the meat, put salt directly to marinate for 24 hours, if the weather is bad and rainy, etc., you can also marinate for a longer time, and put a ** inside the seal after salting.

3. Wash off the salt with warm water the next day, the water should not be too hot, otherwise the meat will be scalded directly, cut a small hole in the meat and find a few ropes to wear the meat, and dry it directly until the evening after wearing the meat.

4. The main pickling ingredients are here, liquor, 23 spices, light soy sauce, most people like to use dark soy sauce to color, I don't like dark soy sauce, just use light soy sauce! Of course, the ingredients can also be put according to their preferences, for example, some people like to eat spicy peppers or star anise, etc. Pour all the ingredients into an appropriate amount of a large bowl and mix them together.

5. After a day of drying, the meat will become dry, directly put the meat into the sauce ingredients, and dip the meat all on the material, to ensure that the material is evenly dipped on the meat.

6. Cover the meat again, open the lid the next day and pick up the meat to continue drying, and continue the steps of last night after the material is covered at night. Look at the color of the material after 2 days of Jiao, it looks so beautiful, wear it and continue to dry.

7. What it looks like three days later, at this time it has been dried, and I am ready not to dry, which means that my bacon has completed the pickling and drying steps.

8. You can eat it casually later, and you can steam it. Cut it into pieces and eat it, it tastes good.