How to make homemade smoked bacon that can strengthen the resistance?

If you want to cook bacon at home, first of all, the air humidity at home must be kept in a relatively dry environment, if your home is in the north, you can put it on a chimney to smoke meat.

1.Prepare the pork belly cut into long strips, do not wash, first wipe it with white wine, then smear it with the prepared salt, light soy sauce, sugar, and stir well with your hands.

2.Put the marinated meat in a deep basin and put a small amount of white wine in the meat and marinate for 24 hours. Turn it several times on the way to help the pork belly evenly absorb the flavor.

3.After marinating, prepare a basin of hot water and pass the meat through the hot water. After preparing some cotton thread, use chopsticks to insert a hole in one end of the meat, thread the meat with cotton thread, and hang it at the appropriate length.

4.After the meat is hung, boil water and smoke it on a firewood, and after five days, hang it in a ventilated place.

The longer the smoked meat is left in this way, the more fragrant it will be.

The method of smoking bacon is very simple, first the fresh meat is marinated, and then it is smoked with cypress branches, and it is good to smoke it for a while.

The practice of homemade smoked bacon.

Ingredients: 1500 grams of pork belly with skin, 50 grams of salt, 30 grams of sugar, 80 grams of soy sauce, 30 grams of liquor, 20 peppercorns.

Ingredients: 15 grams of tangerine peel, 15 grams of tea leaves, 10 grams of sugar, 20 grams of leftover rice.

1.Soak the pork belly in water and soak it in bleeding water.

2.Drain and cut into strips of moderate size.

3.Put the peppercorns into a dry pan and fry until fragrant, and crush them.

4.Take a crisper box, add the crushed peppercorn powder, sugar, soy sauce, liquor, and salt to the box, and shake evenly.

5.Put the meat in the box and shake it from side to side to marinate the lid well; Close the lid of the crisper and refrigerate for 24 hours, turning it over once in the middle.

6.The marinated meat is hung in a cool place to dry for about a week, and the surface is dry before being smoked.

7.Spread aluminum foil on top of the old pot, put tangerine peel, tea leaves, sugar and rice on it, put a grate, yard the meat, **, start to smoke and roast, cover the lid after smoking, change to low heat, smoke until the fat is transparent (depending on the size of the stove about 15-20 minutes), and you can turn it over 1-2 times in the middle.

8.The smoked meat is dried for two more days, wrapped in a fresh-keeping bag, frozen in the refrigerator, and does not need to be soaked when eating, as long as it is washed and steamed on a plate for 15 minutes.

Cooking skills. 1. The step of stir-frying peppercorns must not be omitted, it is much more fragrant than directly using peppercorns;

2. The materials used for smoking can be adjusted appropriately according to their preferences, please add more tangerine peel if you like to eat fruity flavor, please add more tea leaves if you like to eat tea fragrance, and rice can also be replaced by rice;

3. After smoking, the pot will be more difficult to brush, so it is recommended to use the old pot and pan that has been eliminated;

4. This method is also suitable for the production of other lap-mei.

Ingredients: 1800 grams of pork belly, 45 grams of salt, 90 grams of soy sauce, 90 grams of rice wine, 45 grams of cumin powder, 90 grams of chili noodles, 90 grams of sugar, 45 grams of Sichuan pepper powder.

1.Wash the meat well.

2.Stir in the seasoning, mix well by hand and let stand for 24 hours.

Suspend after hours for air drying.

Method steps.

Start by using 6 sticks or branches to make 2 tripods. Place them on both sides. Then place a transverse bar between the two tripods.

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It should be noted that the tripod should be stable, and the wooden sticks and ropes used to make the tripod should be strong. The middle beam should also be strong. The height of the crossbar is about 1 meter. This makes it easy to operate.

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Once the stand is set up, you can hang the meat with the lanyard on the beam. If the crossbar is thicker, two meat lanyards can be connected together.

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After the meat is placed, some dried firewood is placed under the horizontal log where the meat is hung. There are many cypress branches and leaves on the side, only the smoke produced by the burning of this cypress branch is non-toxic.

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Finally, light the dried firewood, slowly put the prepared cypress branches and leaves on the burning firewood, extinguish the fire without extinguishing it, and smoke all the hanging meat until it burns a lot of smoke. Pay attention to the ash above, don't panic, it's almost non-toxic.

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With someone taking care of the fire, smoke it with cypress branches and leaves for about 1 hour. If possible, the meat can be hung indoors for smoking, which can prevent the bite of cats and other animals. You can also use a slow fire, and two or three smokes for a while, to see the surface shrink until dry as well.

In this way, the meat made of smoke is more ideal.

end precautions.

Note that it must be smoked using the branches and leaves of the cypress tree.

Note that the meat must be the meat of the winter month of the lunar calendar.

Smoked bacon: Prepare fresh pork belly, salt, Sichuan pepper, star anise, bay leaves, dried chili peppers, tangerine peel, and high liquor.

Method] one marinated meat.

1. Prepare the pork belly, do not wash it, otherwise the bacon is easy to mold and deteriorate, cut the pork belly into 5 cm wide strips for later use.

2. Pour an appropriate amount of salt into the pot, add Sichuan pepper, star anise, dried chili, bay leaves, tangerine peel (crushed in advance), and fry the salt over low heat. When the aroma is strong and the color of the salt turns yellow, turn off the heat and let it cool for later use.

3. Smear a layer of high liquor on the surface of the pork belly, and wipe it in every place, the liquor has the effect of sterilization, disinfection and flavoring, which can prevent the bacon from deteriorating, and the preservation time is long, and the taste is more fragrant.

4. Evenly spread the fried spice salt on the surface of the bacon, apply it to every place, and then put the meat in a basin, cover it and marinate it for 5 7 days to let the bacon taste in.

5. Turn the meat on the top every day, put the meat on the bottom, and marinate it more evenly. After marinating, rinse it with a cool boil and hang it with a hook to dry until the surface dries.

Two bacon. 1. Prepare an iron pot, spread a layer of tin foil on the bottom of the pot, pour in some salt, add some tea leaves and tangerine peel, and stir well.

2. Put a steaming grate, put the marinated bacon on the grate, turn on low heat and heat, the tea and tangerine peel will produce smoke after heating, and smoke for half an hour until the bacon is colored.

3. Hang up the smoked meat and put it in a cool and ventilated place, it will not be bad for 1 year, and the more you put it, the more fragrant it will be.

1. Pickled ingredients are only suitable for the average temperature below 13: after the pork is washed, cut into small pieces of about catty, washed and cooled, and drained; Each piece of pork should have a hole at one end to facilitate the threading of the rope;

2. Treatment before fumigation: take out the ingredients, wash them with hot water, put on a rope, and then hang them in a ventilated place to dry the water vapor; In the fumigation room, a number of meat guides are prepared, which can be hooked or used with wooden sticks; After drying the moisture, hang the ingredients evenly on the top of the smoking room; 3. To make tobacco in the smoker room, dry wood, wet cypress leaves, sawn wood ash, peanut shells and other tobacco-producing materials can be prepared under the smoker room; First, the wood is lit to produce a charcoal fire, and then peanut shells, sawn wood ash, and wet cypress leaves are placed on top to produce a strong smoke. Generally, the sausage body should be smoked for 5 or 6 days, and the sausage should be dried as a whole, and the pork ribs and bacon should be smoked for about 10 days, until the appearance of the pork ribs and bacon is dry; If there are many ingredients, you need to turn it once in the middle; 4. The key points of operation, the raw processing methods and procedures of the ingredients, the proportion of seasonings and the pickling time, each step is related to the deliciousness of the ingredients? Keep the smoke sufficient for the smoking time, control the fireworks, and do not use open flames; The smoked finished product needs to be stored in a ventilated place to dry, which can prolong the storage time and the flavor is not reduced;

The production method of smoked bacon, first you buy 1 piece of 5-flower meat, then clean it and marinate it with salt for about three days. Then put it in a room and smoke it with pickled smoke to dry.

If you help, if it's bacon at this time, it's better to choose the kind of mall. The new negative words can be passed by certain firewood, and the genotype is the best.

Hello landlord, I am from Sichuan There are two ways to make Sichuan bacon, one is smoked meat, and the other is sauce meat.

The sauce and meat seasoning should be complete.

Meat selection: The selection of cured bacon is very crucial: be sure to use sitting dun meat, pork belly, and two-knife meat.

These three kinds of meat fat and thin are evenly matched, the meat quality is layered, and the bacon made is fat and thin, and it has a good appearance. First ask the master who sells the meat to divide the meat into one and a half pounds and a half, such a size, it is easy to hang out, and it is easy to taste.

Ingredient; According to the amount of 10 catties of meat, prepare 125 grams of salt, 50 grams of monosodium glutamate, 500 grams of sweet sauce, 250 grams of Pixian bean paste (choose the texture is drier, the bean pepper is relatively fine), 50 grams of five-spice powder, 25 grams of Sichuan pepper noodles, 100 grams of sea pepper noodles, 150 grams of sugar, 150 grams of cooking wine, and 25 grams of pepper.

Preparation: First put the salt in the pot and fry it, then put all the seasonings into the pot and fry it to bring out the fragrance, and finally add the cooking wine and stir well. Spread the seasoning evenly over the meat while it is hot, place the meat in a bowl, squeeze it tightly, and close the lid.

After three days, turn it over and put it away, and cover it with a lid. On the sixth day, hang it in a ventilated place and blow dry.

The ingredients for making smoked meat are particular.

Smoked meat is selected in the same way as sauced meat. It's just that the seasoning is very simple. Just stir-fry the peppercorns, salt, monosodium glutamate, and cooking wine (the same amount as the sauced meat), stir well, and then spread it on the meat.

The trick to making smoked meat is to --- the ingredients used to smoke the meat must be fragrant and the seasoning should be evenly spread. I've always smoked bacon with fresh and wet pine branches! It should be smoked until the bacon turns golden brown.

Then wrap the bacon and put it in the refrigerator to freeze it. The bacon preserved in this way is fragrant but not greasy, and the meat slices are golden brown, translucent and translucent! When you see it, you have a special appetite!

Smoke bacon with cypress branches and sand kernel seedlings.

Let me talk about a method of bacon in our hometown: choose the kind of pork belly that is about three points fat and seven points lean and marinate it with salt, and after three or five days, the meat is firm and taken out and dried in a cool place for half a day (the number of days of marinating depends on the size of the meat piece). Then it can be smoked, you can use melon seed shells, maple fruits and other things to make firewood, the stove for making bacon should be well sealed, and you can put spices in the firewood according to your personal preferences, and you should pay attention to not open fire.

Wait until the meat is golden brown on each side. I see my grandmother made it this way every year, and the longest storage time was almost a year.

Ingredients: Pork hind leg Accessories: orange peel, rice, liquor Seasoning:

Sichuan pepper, star anise, snowflake salt (coarse salt) Pickling and air-drying method: 1) Wash and drain the pork, and brush all the surface of the meat with liquor, so as to play the role of antiseptic and flavorful, and put it aside for later use after brushing. 2) Put in the snowflake salt from the pot, fry until it changes color slightly, put the star anise and Sichuan pepper together and stir-fry, turn off the heat after the fragrance is fried, the salt at this time is a little yellow.

3) Evenly spread the fried hot salt on the surface of the meat, rub it slightly with your hands, put the meat into a waterless and oil-free container after the salt and pepper are stacked, and seal it for two days. 4) After two days, take out the meat and hang it in a ventilated place to dry for five days, at which time the meat has basically dried. Here's where the smoking process begins:

Smoking method: 1) Put the wok on the fire, put a small bowl of rice (raw) in the pot, put the orange peel on the rice, put the air-dried meat on top, then take two pieces of absorbent paper and cover the meat, cover the pot with a lid and cook on high heat for 15 minutes. 2) After 15 minutes, the paper will absorb a lot of the remaining water in the meat and the water of the orange peel, then open the lid and take out the paper, immediately cover the pot and continue to cook over medium and high heat for 15 minutes.

After the paper is taken out and the lid is closed, a large amount of smoke will begin to be produced at this time, and you need to cover the pot with a wet towel to prevent the smoke from floating out) 3) From the rice to the bacon, the whole pot is dry boiled for 30 minutes, always keep medium to high heat, so that the perfect bacon is ready. First, the purpose of bacon production is to preserve meat products for a long time, because in the past, the countryside did not kill pigs every day, and there was no farmers' market, and after killing pigs in the month of Layue, it is necessary to keep meat at home within a year, and a kind of farming tradition that has been passed down has been passed down to kill pigs in the month of Layue. After the fresh meat is cut and marinated, it is marinated for about 10 days, and then cooled for half a month, and then hung in the kitchen to be smoked by the stove, and after more than a month, it becomes "smoked bacon".

It is not rotten for a long time, the flavor of the wax is beautiful, it is cooked and sliced, the lean meat is brown and red, the fat meat is oily but not greasy, and it is suitable for the meal. Smoked bacon.

Second, bacon is generally divided into long pieces of meat within 20 catties in the winter wax moon, and is rubbed with hot coarse salt in the iron nest, salted, and then placed above the stove to cool and dry, wrapped in old newspaper. Next, it is smoked for a long time with fireworks during cooking, which can be smoked after one to two months. It can then be stored in a cool, dry place for later use.

Yanling bacon is particular about the time of putting the material (it can only be put in the wax moon season), so it will not deteriorate even if it is left until the summer, the taste is the same delicious, and the flavor still exists because in the smoking process, the fat of the meat is smoked as much as possible, so it does not feel greasy to eat.