How do you marinate bacon in soy sauce? A method of marinating bacon in soy sauce

Ingredient recipe: 5 kg of pork, 175 g of refined salt, sweet sauce.

1 kg of five-spice powder, 20 grams of sugar.

300 grams of liquor, 50 grams of mash.

300g 50g Sichuan pepper powder.

How to make it: 1.Raw material finishing: choose pork hind leg meat with skin or front sandwich meat, remove the big bones, and cut it into strips of about 1 kg.

2.Marinating: Spray a little liquor on the skin of each piece of meat first, which can soften the skin of the meat, make it easy to salt, and easy to cook soft, and can play a sterilizing role.

Then mix the refined salt with Sichuan pepper powder, wipe the inside and outside of each piece of meat, put it in a small jar (basin) and cover it, and marinate it for 4 to 5 days. During the marinating process, the meat pieces should be turned up and down once a day to prevent uneven salt taste and heat.

Metamorphism. 3.Sauce: After the meat is removed from the tank, use a sharp knife.

A small hole is poked in the skin above each piece of meat, threaded with hemp rope and hung in a ventilated place under the eaves to dry for 2 to 3 days. When the moisture on the surface of the meat is dry, mix the sweet sauce, sugar, spiced noodles, and mash into a paste (if it is too thick, add a little soy sauce), and then brush each piece of meat with a layer of sauce with a clean brush. Be careful to brush it thinly and evenly, so that every part of the meat can be coated with the sauce.

Cover the rest of the sauce and store it for next time. After the first brush, wait for the meat to dry before brushing the second time. Brush this 3 or 4 times until the whole piece of meat is tightly covered with the sauce.

Meat pieces that have been brushed with sauce should only be hung in a ventilated place to dry, never exposed to direct sunlight, and should be protected from flies at all times.

Spawning on meat. It takes more than 20 days to make the bacon in sauce, and it is advisable to make it after the "winter solstice" and before the "small cold". If you make it early, the meat will not taste right, and if you make it late, you are afraid that you will eat it for the Spring Festival. After the "beginning of spring", the temperature warms up and the rain gradually increases, so it is not suitable for production.

The fresh meat is washed, then marinated in soy sauce with a little salt for twenty-four hours, and then the meat is hung to air dry, during which the meat will come out of the water.

Seasoning for marinated bacon: salt, light soy sauce, dark soy sauce, sugar, green onion, ginger and garlic, Sichuan pepper, star anise, chili, should put some white wine, I don't have white wine, put some red wine.

Rich wine aroma method: 1. Wash the pork belly in warm water and soak it in the seasoning for one night;

2. Wear it with an iron drill;

3. Put it in the box.

This is done because my house does not have a balcony, only a patio, which is placed outside during the day and moved back to the basement at night for easy handling;

4. During the Chinese New Year, you can eat the bacon developed by yourself.

You don't need to put it!

After salting for a few days, then take out the bacon to dry until it dries, if you like to eat smoked bacon in some places, you can also hang it in the firewood room, and then smoke it with firewood, and after a period of smoke, the bacon will turn black, and it will become more and more fragrant.

Salted bacon, I didn't hear about soy sauce, if the meat is coated with bean paste, it is not soy sauce.

No soy sauce! Check it out online and you'll find out.

When marinating bacon, you only need to add some white wine, rock sugar and edible salt. The bacon itself is marinated with a lot of salt, and the addition of soy sauce only makes the bacon saltier.

Cured bacon mainly includes a kind of raw meat products made from livestock and poultry meat or its edible offal as raw materials, supplemented by salt, sauce nitrate or nitrite, sugar or spices, etc., which are processed by raw material finishing, pickling or sauce melting, cleaning and shaping, 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.

Here's how to marinate meat in soy sauce:

Ingredients: 520g pork belly, 1 spoonful of light soy sauce, 15g of salt, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 3g of five-spice powder, 3g of pepper, appropriate amount of chili pepper, appropriate amount of star anise.

1. First of all, wash the prepared pork with water and drain the water.

2. Then put the prepared salt, star anise, chili pepper and Sichuan pepper into the pot, stir-fry quickly, wait for the salt to turn off the heat and cool.

3. After cooling, add light soy sauce, soy sauce, cooking wine, five-spice powder, pepper, and rub it on the pork with your hands.

4. Put it in a basin and let it stand for 9 days.

5. Take it out when the time is up, hang the pork, put it in a ventilated place to air dry naturally, and it will be completed after air drying.

Ingredients: pork (fat and lean, preferably pork belly with skin) 5 kg. 50 grams of liquor, 150 grams of salt, 25 grams of Sichuan pepper, 50 grams of white sugar.

Production: 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 a bamboo skewer 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.

Criteria for qualified bacon:

The color is golden and red, smoky and fragrant, salty and fresh, fat but not greasy, and delicious and abnormal.

Tips for making bacon:

1. Pork should choose the hind leg meat or five-flowered three-layer meat connected with the fat and thin, such meat not only has a layered sense of finished color, but also the lean meat is easy to dry out when smoking, and the fat in the five-flowered three-layer meat will make the lean meat between the adjacent layers infiltrate the oil, weaken the smoking and drying strength, and it is not easy to make the finished product hard.

2. If a little fresh orange peel is added to the smoked material, the moisture of the fresh orange peel will be emitted during the smoking process, and then smoked into the meat together, and the bacon will have a stronger fragrance.

3. When the meat is smoked according to the above proportion, 55 grams of pine and cypress sawdust and dried fruit shells should be used as smoked materials to enhance the flavor.

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 for convenience), 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 rub 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 innermost fresh-keeping bag to exclude the air, and then tie the outer fresh-keeping bag to 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, 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.

Cooking Tips:

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 bacon is to wash it, wrap it in plastic wrap, and put it in the refrigerator compartment, so that it can be stored for a long time, even if it is three or five years old, it will not change its taste.