How to marinate meat in autumn Okay? How do you marinate bacon in autumn?

1. Ingredients: 500 grams of pork belly, 25 grams of refined salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, white sugar.

15 grams, 15 grams of high liquor, 10 peppercorn chickens, half star anise.

2. After washing the pork belly, cut it to an appropriate length, absorb the water with kitchen paper, put the pork belly into a large basin, pour all the salt in, and slowly knead it for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt, and try to knead it until the salt is full.

Eat into the meat and cover with plastic wrap.

Marinate for an hour or so.

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

4. 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 and don't pour it, 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 exclude 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, gently knead it off.

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

6. Take out the meat after marinating, 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. Store freezing. Stir-fry, steam, shabu-shabu, stew, claypot rice, etc.

Cured pork is mainly one of the most common methods of storing meat by local farmers. When winter turns to spring, the wise people of Hetao cut the pork into one-inch square pieces and fry them thoroughly, and then cool them after the meat pieces are browned red, and then fill the meat with oil and store it after it is spread out of the pot. This cured pork can usually be stored until the autumn and winter of the following year.

Marinate meat. The cured meat, that is, the lean meat of the hind leg of the fat pig, is peeled and cut into pieces of meat about 10 cm long, about 8 cm wide and about 5 cm thick, soaked in salt water for about 12 hours, and the salt penetrates into the meat pieces to filter the salt water, and dry until semi-dry for later use. Fry the glutinous rice until browned, pour it into the basin from the pot, sprinkle an appropriate amount of white wine and cover it tightly to make it explode and swell for later use.

Then mix the red pepper noodles, grass fruit noodles, mushroom fragrant seed noodles with the burnt glutinous rice, pour the pieces of meat in the basin and knead them, so that the meat pieces are soaked with the above condiments, and put them in the clay pot to pickle, and within a year they are drunk and marinated by yeast to mature, which can be eaten raw or steamed. It is characterized by bright red, delicious taste, and bitterness, and is the best delicacy for eating and drinking.

Take half a kilogram of refined salt, one or two pepper powder, one or two pounds of cinnamon powder, and two kilograms of pork.

Put the refined salt, Sichuan pepper powder, and cinnamon powder into an oil-free iron pot, stir-fry the fragrance with a simmer, stop the fire when there is a slight salt popping sound, and put the fried salt in a clean and waterless porcelain plate for later use.

Cut the pork into strips one and a half inches wide and more than one foot long, evenly smear the fried salt on the top, set it up with chopsticks, and place the container below, so that the pork can drain out a part of the water, and then evenly coat it with fried salt, and repeat it three times.

Tie the processed pork with string and hang it in a cool place to dry for a week.

1. First, scrape the remaining hair on the pork skin with a knife, cut it into 3 cm wide strips, and prick some small eyes with bamboo skewers to facilitate the flavor.

2. Put the pot on the heat, add the peppercorns, fry over low heat until hot, then add the salt and fry the hot, pour out and let it cool.

3. Knead the pork with pepper, salt and sugar, put it in a pottery basin or enamel basin, the skin is down, the meat is up, the top layer of skin is up, and it is pressed with a heavy object.

4. Turn it once every two days in winter and spring, and take it out for about 5 days to pickle; In autumn, put it in a cool place, turn it over once or twice a day, and marinate it for about 2 days.

5. Wipe the water with a clean cloth, wear it on one end of the skin with hemp rope, hang it in a ventilated high place, and dry it until it is semi-dry; Then put it in the smoker cabinet, smoke for two or three days, and move it once halfway.

6. When all the smoke is smoked with bacon (the surface is blackened), and the meat is golden brown, it is hung in a ventilated place.

1 kg of cured bacon can be put 25 grams of salt, commonly known as half a tael of salt, salt can not be added. Here's why:

1. Cured bacon is slow to eat salt, and it is easy to waste if you add less. Because the density of pork itself is high, water cannot be added when marinating bacon, and the salt is small particles, which need to be rubbed by hand to taste, so the pork eats salt slowly, and if the amount of salt is too small to add at one time, the pork will not only not be able to taste at one time, but will cause excess waste;

2. Salt needs to be added to the cured bacon in batches, so salt is indispensable. Because it is not suitable to add salt to the cured bacon at one time, it is not suitable to add salt to marinate it in 3 times, so the overall amount of salt added will be slightly more than the normal seasoning salt, so that the bacon can be kneaded into the flavor three times, so that it can be enough to taste, not bad for a long time, salty and delicious.

If you want to marinate bacon in autumn, first of all, you need to choose the kind of pork belly with skin, then cut the meat into strips 30 cm long and 3 to 5 cm wide and prick some small eyes with bamboo sticks, knead them with hot peppercorns and salt, put them in a porcelain basin, and then press them with a heavy object on the skin side up, turn them over and marinate them every two days, and after ten days, change them to food, once a day, and then marinate them for 4 to 5 days, take them out and hang them with rope and hang them in a ventilated place to dry.

1. After the cured meat is dried, it is immersed in vegetable oil, which can be stored for one year.

2. Put a bamboo frame at the bottom of the tank, sprinkle some salt, put the air-dried bacon into the tank, spray a layer of liquor on each layer, sprinkle some salt on the top layer, and cover it with kraft paper or straw paper. Then seal the mouth with salt water and mud, do not leak, and can be stored for one year.

3. Put the air-dried cured meat into the pottery, cover it with a cloth, cover it with a wooden board, and find a dry place to spread it with 6 7 cm.

Whether to refrigerate or freeze the cured meat.

If the cured meat is added with more salt, it can only be stored in a cool and ventilated place for 2-3 days in summer, because the meat is easy to deteriorate, and the temperature in summer is relatively high, which is easy to breed bacteria, so it should be stored in the refrigerator as much as possible. If the soup is placed outside, it will definitely deteriorate in the sky, and it will change its flavor in the refrigerator, not to mention outside, if the soup wants to be stored for a longer time, it must be placed in the freezer.

How long can marinated meat sit out.

The maximum time for which cured meat can be stored is about 5 years or even longer, and many people have eaten cured meat for 2 to 3 years. It can be stored for about 5 years, or longer, mainly depending on the storage environment.

Precautions for the preservation of cured meats.

Due to improper storage of cured meat, the adipose tissue can undergo hydrolysis and auto-oxidation of unsaturated fatty acids under the action of air, sunlight and other factors, and even rancidity, resulting in a decrease in nutritional value.

Ways to marinate bacon in autumn will not be bad:

1. Wipe the moisture on the surface of the bacon clean. If there is moisture on the pork, it will cause peculiar smell and mold during the curing of bacon.

2. Apply a layer of salt on the surface of the bacon to prevent the bacon from breeding bacteria and prolong the preservation time of the cured meat.

3. When the bacon is dried, it is necessary to choose a location with sufficient light and more air circulation for drying.

Bacon Nutrition Facts:

1. Bacon is rich in fat, protein and carbohydrates, and also contains phosphorus, potassium, sodium and other elements.

2. The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then air-dried or smoked, which has the effects of appetizing and dispelling cold and eliminating appetite.

It can be eaten by the general public, but should not be eaten by the elderly; Patients with gastric and duodenal ulcers fast.

Bacon loses a lot of nutrients. In the production process, many vitamins and trace elements in the meat are almost lost, such as vitamin B1, vitamin B2, niacin, vitamin C, etc. It can be said that bacon is a "double nutritional imbalance" food.

The adverse health effects of this double imbalance may also be "exacerbated". Thirdly, bacon has a higher salt content. The sodium content of bacon exceeds the average amount of pork by more than ten times.

Long-term consumption of large amounts of bacon virtually causes excessive salt intake, which may aggravate or lead to increased or fluctuating blood pressure.

Therefore, for friends with high blood lipids, it is very important to choose and consume oils and fats scientifically. Although eating a lot of fats and fats is not good for your health, it is not advisable to avoid eating oil at all. Vegetable oils based on monounsaturated fatty acids, such as olive oil and tea oil, can be used in the daily diet, which is helpful for reducing "bad cholesterol" and raising "good cholesterol".

However, no matter how good the "oil" is, it must be eaten in moderation, 20-25 grams per day is enough.

Because bacon is a pickled food, it contains a lot of salt, so it cannot be eaten at every meal; This exceeds the maximum amount of salt that the body consumes per day; So as a recipe to regulate life; Of course, you can use steaming or multiple steaming to reduce the salt content of the meat as much as possible, and you can eat more; At the same time, I was able to enjoy the simple aroma of the bacon.

Bacon contains a lot of nitrites, which are important carcinogens.

Bacon can be marinated in autumn, and there is no specific time limit for curing bacon.

Cured bacon mainly includes a kind of raw meat products processed from livestock and poultry meat or its edible offal as raw materials, supplemented by salt, sauces, nitrates or nitrites, sugar or spices, etc., which are processed by raw material finishing, pickling or sauce pickling, cleaning and modeling, drying or baking drying.

Its main characteristics are that the meat quality is fine, the color is red and white, the taste is salty and delicious, the flavor is unique, and it is easy to carry and store. Because of its slight differences in processing methods and the different formulas of raw and auxiliary materials, products with different flavors are formed, which provide more choices for the lives of the people.