How to dry bacon to be delicious, and how to dry bacon is the best?

Raw materials required: 12 kg of fresh pork belly with skin (adjusted according to personal needs), about 200 grams of salt and sugar, light soy sauce, dark soy sauce, high liquor (you can choose two pots), ginger slices and garlic appropriate amount;

1.Rinse the pork belly with water (let the meat seller cut it into strips about ten centimeters wide in advance), wash off the impurities and blood on the surface (the pork belly is best to choose meat with even fat and lean meat, otherwise the bacon fat will be very small after shrinking), and then drain the water for later use;

2.Take a clean empty basin, put the pork belly in, add 200 ml of light soy sauce, 200 ml of dark soy sauce and white wine, pour all the salt and sugar, and then put the ginger slices, garlic and a small amount of pepper into the pot together (those who like spicy food can also put a little chili powder appropriately);

3.Then spread all the seasonings evenly on the surface of the pork belly by hand (note that some corners must also be smeared), and then put it in a cool place to marinate for about three days, during which the pork belly needs to be turned over again every day to ensure that each part can have seasoning sauce;

4.After three days, tie all the pork belly with a rope and hang it in a ventilated and cool place to dry for about ten days (it is best to spread a layer of newspaper under the pork belly, because there will be grease dripping during the drying process);

First of all, the meat should be good; Secondly, it is necessary to marinate with chili powder, pepper noodles, pepper noodles, and salt for several hours; Again, pierce the hole with a rope. Finally, hang in a ventilated, sunny place where there are no flies and mosquitoes. If you pop the cured meat, you can eat it in five or six days.

Choose fresh pork and a clean, waterless tub of pure stainless steel and sprinkle evenly with a fine layer of salt. Then rub it repeatedly to allow the salt to reach every corner of the meat more fully. After kneading, sprinkle a layer of fine salt on the surface of the meat, then press it tightly and place it in a cool place to marinate for about 7-10 days.

After the meat is marinated, tie the meat with a sturdy string and hang it in a sunny place to dry until the oil comes out. <

1. Choose fresh pork and a clean stainless steel basin and sprinkle evenly with a layer of fine salt.

2. Then rub it repeatedly so that the salt reaches every corner of the meat more fully.

3. After kneading, sprinkle a layer of fine salt on the surface of the meat, then press it tightly and place it in a cool place to marinate for about 7-10 days.

4. After the meat is marinated, Silly Bridge ties the meat up with a strong rope and hangs it in a sunny place to dry until the oil comes out.

1. Rinse the pork belly with water (let the meat seller cut it into strips about ten centimeters wide in advance), wash off the impurities and blood streaks on the surface (the pork belly is best to choose meat with even fat and lean meat, otherwise the bacon fat will be very small after shrinking), and then drain the water for later use;

2. Take a clean empty basin, put the pork belly in, add 200 ml of light soy sauce, 200 ml of dark soy sauce and white wine, pour all the salt and sugar, and then put ginger, garlic and a small amount of peppercorns into the basin together (those who like spicy food can also put a little chili powder appropriately);

3. Then evenly spread all the seasonings on the surface of the pork belly by hand (note that some corners must also be smeared), and then put it in a cool place to marinate for about three days, during which the pork belly needs to be turned over again every day to ensure that each part can have seasoning juice;

4. After three days, tie all the pork belly with a rope and hang it in a ventilated and cool place to dry for about ten days (it is best to spread a layer of newspaper under the pork belly, because there will be grease dripping during the drying process);

Ingredients to prepare: 6 kg of fresh pork belly, 20 grams of five-spice powder, 3 spoons of light soy sauce, 5 spoons of dark soy sauce, 5 spoons of salt (appropriate amount), 6-8 spoons of high liquor, 3 spoons of corn oil.

1. Prepare 6 catties of fresh pork belly.

2. The pork belly should not be too fat, but lean with a little fat. In addition, the pork belly should be cut thin and dried quickly.

3. Prepare the materials to be used, including five-spice powder, two small packets of 20 grams. Five-spice powder is a very fragrant seasoning, which contains cinnamon, star anise, Sichuan pepper, tangerine peel, etc., which is necessary for drying bacon.

4. Wash the pork with water, wash it clean, and check whether the pork skin is clean. Leave for another half hour and drain.

5. Pierce each piece of pork with a knife a small hole, which can be put into your fingers and used to wear a rope when drying.

6. Put all the pork into a basin, add 20 grams of five-spice powder, 3 spoons of light soy sauce, 5 spoons of old soy sauce, 5 spoons of salt, 6---8 spoons of high liquor, and 3 spoons of corn oil. Stir for about 10 minutes until smooth. The appropriate amount of salt is about the same amount according to the usual amount of stir-frying, not too salty.

You can put a little more dark soy sauce than the square, and the color will be darker. High liquor, put liquor is more fragrant, it can also be sterilized, prevent meat from spoiling, try to use high liquor, if there is really no liquor, use cooking wine.

Stir the seasoning of the bacon, put the side with the small hole open, and put it in the same direction. Cover and let room marinate overnight.

After marinating overnight, the next morning, thread the bacon piece by piece with a rope and tie it tightly. Dressed all the bacon.

You can hang the bacon to dry, put it in the room and hang it at night, and then take it out to dry outside during the day. About 7 to 10 days of drying, observe that the bacon is completely dry, and the fat can be oiled.

1. Ingredients: pork belly, salt, soy sauce, sugar, pepper, Sichuan pepper powder.

2. Don't wash the meat you bought, sprinkle it with salt and smear it evenly, and put it in a container to marinate after smearing, so that the marinated pork is more transparent and refreshing.

3. After marinating, spread salt, peppercorns, star anise, sugar, and pepper evenly on the meat, and then smear it with soy sauce, so that the bacon is more beautiful and appetizing.

4. The meat is put on the line to dry, the drying is very particular, it is best to let it dry naturally on a sunny and windy day, and the simple and delicious bacon is done.

Wipe it clean again, pour in the soy sauce, and cover the pork. Marinate overnight, turning it for about 2 hours to facilitate the flavor and color evenly.

Then use the wire to drill holes to hang to a cool and ventilated place, the weather with the north wind is best to dry for a long time, which affects the degree of softness and hardness, this depends on personal hobbies, after drying, very dry can be stored at room temperature. If it is not dry, it is best to vacuum-pack it and then refrigerate 3 more strips

1. Pluck the pork belly, wash it, cut it into multiple strips, one thumb thick is about the same, go through it with warm boiled water (about 32 38 degrees), and dry the water.

2. Find a clean pot of pork, it is best not to use a plastic basin, pour in 55 degree pure rice wine (if you don't have it, you can use Fenjiu), sugar, soy sauce, and mix well.

3. Find a lid and cover it, marinate for eight hours to dry, and reverse it halfway to let the pork taste evenly.

4. String one end of pork with bamboo skin or rope, hang it to dry, let the sun dry directly on the first day, after drying, the next day if the wind is very strong, you can hang it under the eaves and blow it for two or three days.

5. Sixty percent of them can be eaten, and the taste will be different every day! (Drier day by day, the taste and texture are also changing). At the end of the day, you can pack it up and put it in the freezer or hang it under the beams above the stove.