How long does bacon usually take to marinate before it tastes? How is the flavor of bacon created?

<> takes about seven days.

Bacon needs to be marinated with seasonings for about 7 days. Once all the flavors in the seasoning have penetrated the bacon, it can be exposed to the sun to dry, making it a dry bacon form. The tastiest.

If the marinating time is not enough, then the bacon is not particularly tasty and can spoil easily. If the bacon is marinated for too long, the meat will become very dry, the taste will be too salty, and the taste will also affect the taste. Therefore, the bacon can be marinated to an optimal extent in about 7 days, or it can continue to be dried to become more delicious.

Traditional bacon is a meat product made of fresh meat with salt, koji wine, spices and other auxiliary materials, baked, sun-dried and smoked. Bacon has a unique flavor, strong aroma and shelf life.

Long. When making bacon, curing, smoking, and baking can give the bacon its enticing flavor and appearance.

Roasting (or dried) and adding plenty of salt can reduce the water activity of bacon. Most bacteria and yeasts.

They cannot be grown at this water activity, and they are not compromised if they are left outside. In addition, roasting and heating will make the meat contain amino acids.

Maillard reaction occurs with reducing sugars.

and fat degradation, producing a large number of aromatic volatiles. That's what makes bacon taste so delicious.

Smoking is also an important component. When smoking, aroma substances such as phenols, acids, alcohols, and aldehydes are separated from the wood, and acids can reduce the pH value of the meat.

Increases the inhibitory effect of salt on microorganisms and accelerates nitrite.

reaction, enhance the marinating effect. In addition, the smell of wood volatilized in contact with meat can also increase the flavor of bacon. The phenolic substances in the smoke also have a strong antioxidant capacity, which can prevent fat oxidation, inhibit the growth of microorganisms, and make bacon easier to store.

The shelf life of bacon is generally 3-6 months. Generally in winter, the temperature is low and the humidity is not high. If you plan to eat it in two weeks and the indoor temperature is 20 degrees Celsius.

Below, if the humidity is below 60%, you do not need to put it in the refrigerator, and put it in a ventilated and cool place. If you need to store it for a long time, you can further bake and dry it, put it into a plastic bag according to the amount of food, and put it in the freezer compartment of the refrigerator. It can generally be stored for six months.

As a meat product, bacon does not have a long shelf life. After the winter solstice, the bacon made before the big cold lasts the longest and is not easy to taste. After the third month of the lunar calendar, bacon cannot be stored at room temperature. The best way to preserve it is to wash the bacon and use plastic wrap.

Wrap it up and place it in the freezer compartment of the refrigerator. This can be preserved for a long time, even three to five years.

The bacon can be completely flavored when it is marinated for about 7 days; The flavor of bacon is mainly through some salt, as well as wine and some spices, after a long time of baking, sun drying, and smoking.

Bacon is generally marinated for about 7 days before it becomes flavorful, and the flavor of bacon is made by marinating and drying with fresh meat and seasonings, and then smoking.

Bacon needs to be marinated for about 7 days before it can make the flavor incorporate; The flavor of bacon is made by smoking with the addition of salt and cooking wine spices.

My hometown is Shaoyang, Hunan, speaking of Shaoyang, many friends will think of the specialties of Shaoyang, Hunan, one of which is smoked bacon, and the other is pig blood balls.

In our hometown, almost every family will make smoked bacon when the New Year is approaching, because we still burn more firewood there, and the children who are working hard outside will take it out and taste it when they return home for reunion, especially on the night of the Chinese New Year's Eve, they will cook a large pot of bacon, slice it and eat it directly, the taste, fragrant, endless aftertaste.

The same is true for my family, let's talk about how the people of Shaoyang, Hunan make bacon.

Which piece of meat on the pig is the best to eat bacon If there is a choice, of course, the pork hind leg meat has the best taste, the fat is alternate, and the bacon made is fat but not greasy.

Of course, for me, who is a big fan of bacon, as long as it is smoked bacon, any part of the pig is delicious.

What to do before smoking, pork is best to eat, cut into 5 pounds of pieces, it is appropriate.

Pork does not need to be cleaned, if you want to eat it originally, you can directly spread a layer of salt on its surface and marinate it for 1 day, and then hang it on the stove to smoke.

You can also spread paprika and thirteen spices on the surface of pork.

The longer the bacon is smoked, the more fragrant it tastes, and if you don't want to eat bacon that is too dry, it will normally take 2 weeks.

Many friends think that bacon is very inconvenient to clean, in fact, bacon is very easy to clean, in our hometown, every household has fed pigs, so it is directly put the bacon in the material of cooking pig food to clean, clean it 3 times.

Of course, the most common way to clean bacon is to use dish soap and a rag, and wash it with warm water.

If bacon is stored at home with firewood, it can be hung all the time, and the longer it is smoked, the more fragrant it is.

If you take it to the city to eat, it is best to put it in the refrigerator, as bacon will cause mold as the temperature rises.

The following is the bacon I brought from my hometown, put it on the balcony to dry, and before it reached 5 days, it became moldy.

In fact, many people in the north will choose to start making it in late autumn when the weather is cold, and you can eat delicious bacon in advance, and you can redo it after eating, which is particularly convenient.

Learn 1 trick skill, the aroma of bacon will be stronger, and the storage time is still long, now the bacon is done, and wait until winter to make garlic fried bacon, bacon claypot rice, etc., in addition to bacon can also be made of bacon, sausage and so on.

Preparation of bacon:Spare ingredients:1 kg of pork belly, 30 grams of light soy sauce, 15 grams of salt, 10 grams of white wine, 20 grams of dark soy sauce, 10 grams of rock sugar, appropriate amount of peppercorns and star anise;

Production process:The first step is to prepare a large piece of pork belly with skin, clean and dry, marinate directly without washing, prepare the required amount of light soy sauce, salt, white wine, dark soy sauce and rock sugar, and remember to increase the amount of meat in proportion to the sauce;

In the second step, the seasoning sauce is mixed together to melt the rock sugar, then put in the processed pork belly with skin, wear disposable gloves, and mix it with your hands;

The fourth step, after grasping and mixing, marinate for a day, and need to turn it over every few hours on the way, so that the pork belly can be fully marinated, grasped and mixed evenly, and the pork belly is pierced;

The fifth step is to hang it up with a rope, put it on the balcony, and dry it for a week, and the bacon can be taken back and preserved.

Summary:There is no specified time for the production of bacon, as long as it is cold, you can start to make it, the production of bacon is not difficult, but we need to be patient enough, the bacon is first marinated and then dried, and the seasoning will be fully integrated into the pork, so that its taste can also become particularly good.

How long does it take to hang on to cured bacon? When marinating meat, should it be marinated for a day and then taken out to dry? Don't worry, this article will bring you a guide to how you can dry bacon marinated for a few days.

Can bacon marinated be dried for a day

Some people think that the longer the cured meat is dried, the more fragrant it will taste, but this is not the case. Jiang Peizhen reminded that studies have shown that the content of volatile salt basic nitrogen in the drying process of bacon is gradually increasing, which means that the protein of bacon is easy to decompose during the drying process. In addition, during the drying process, the peroxide value will gradually increase with the extension of the drying time, especially in the 4th to 10th day of drying, the upward trend of the peroxide value is the most significant, "in order to maintain the quality, nutritional value and edible value of bacon, after a certain period of drying, it is best to refrigerate or eat as soon as possible, so as to maintain the taste of bacon to prevent further decomposition of bacon protein, but also to avoid the corresponding discount of edible value, and do not eat spoiled bacon."

It should be noted that cured bacon is not suitable for too long to be stored in the refrigerator compartment due to the need for a dry environment. There are often foods such as vegetables and fruits in the refrigerator, and the humidity is high, which can easily lead to mildew. If there is only a little mildew on the surface, you can wipe it clean with warm water and put it in a ventilated place to dry; If there is a lot of mold, it is not recommended to eat it.

The bacon can be marinated for a few days and can be dried

Hang the marinated pork belly in a ventilated and sunny place until the oil comes out. How long does bacon take to dry? Generally, it is best to bask for a week. Pay attention when drying, hang it in the sun during the day, and put it indoors at night to prevent cold dew at night and affect the taste.

Cured bacon after the winter solstice needs to be marinated for 7 days before drying. Bacon can be marinated in the lunar month of the year (about January of the solar calendar). When marinating, do not wash the meat with water, remove all the bones, cut it into long strips of about 2 catties, rub all the surface layers of the meat with salt, and then put it into a container in layers, and sprinkle some salt on each layer (if you want to have a good taste and increase the fragrance, you can add some peppercorns, white wine, and ginger when pickling); Finally, tie the container mouth tightly.

After a week, the meat is turned over once, sprinkled with some salt on the surface, and after 14 days, it can be taken out and hung on the balcony to dry. Such bacon can be left for a longer period of time.

How long does it take to hang on to cured bacon?

I don't know if you have heard of a little secret of drying bacon, 10 days before the winter solstice is the best time to dry bacon? I heard from the old man that these days are the few days of winter when there are the fewest bugs. The farmhouse's authentic bacon has to be grilled in the sun.

Choose a good day, hang a piece of bacon in front of the farmhouse or on the balcony to roast. After being exposed to the sun, the bacon is oily, and the unique salty flavor of the bacon is revealed. After 1 2 months of smoking or air drying, sun exposure, the meat strips gradually lose water and become dry, the color changes from white to golden and clear, and the finished product is about 70 kg per 100 kg of fresh meat.

Approaching the Spring Festival, many families will make bacon, on the occasion of the New Year, with bacon fried peppers or other vegetables, whether it is to eat themselves or entertain guests is a very delicious and noodle food. That's why bacon is very popular with people.

The first step in making bacon is to marinate pork, which is a very critical step, and whether the bacon is delicious or not depends on the marinated pork. I believe everyone knows that when marinating pork, only when putting enough salt, so that the bacon can taste good enough, and it can be stored for a long time, but if you want the bacon to be delicious and delicious, it is not enough to just add salt, the key is to add these two flavor materials, and then I will share with you the specific steps of making bacon.

Ingredients: 1 piece of fresh pork, 1 handful of Sichuan pepper, 4 star anise, 2 pieces of ginger, salt, appropriate amount of liquor.

First of all, the pork should be processed, and the pork bought back should be washed in clean water, and then soaked in water with ginger and white wine for 30 minutes. In this way, the fishy smell of pork can be effectively removed, so that the blood and some dirty things in the pork can be released.

Wash the soaked pork and control the moisture. Put the peppercorns, star anise, and salt into a clean and waterless pot, stir-fry evenly, and wait until the fragrance is fragrant. Cut the pork into five-centimeter-thick strips, and then evenly coat the fried spices on the surface of the pork, so as to make the pork better flavored.

After spreading evenly, place the pork in a sealed jar and marinate for about two days.

In the final step, the pork is taken out of the jar and strung with a rope to dry in the sun to sterilize. About two days or so, the moisture on the surface of the pork will be lost, spread tin foil in the pot, add tea leaves, orange peel, sugar, and then put the bacon on the grate, cover the pot and smoke, until the color of the bacon turns golden yellow, so that the delicious and delicious smoked bacon is made. Hang the finished bacon in a dry place, and cut a piece with a knife when you want to eat it.

When marinating bacon, don't be stupid and only add salt, add pepper and star anise, and the marinated bacon will be many times better. The above is the method of marinating bacon shared with you, is it very simple?

First of all, let's briefly talk about Hunan bacon, almost every place in Hunan will make bacon, Hunan bacon has two places that are more famous, one is the old bacon in Xiangxi, which can be put for several years, and the other is Hunan Anhua bacon, in fact, the production method of the two is almost the same, are the three steps of preparation, marination, and smoking.

It seems that many places in the country also have a tradition of making bacon, such as air-dried bacon in Guangdong and Fujian, etc., due to different production methods, nowFocus on the production method of Hunan bacon, which can also explain how long it takes to make it before it will have cured meat.

1. Material preparationIn fact, in the vast countryside of Hunan, every part of the pig can be made into cured meat, including pig intestines, pork legs, pig heads, and pig tails, but the best parts should be the parts with more lean meat, and the parts with pork chops are the best (do not remove the bones to make bacon, and do not choose the kind of lean meat and fatty meat, and the bacon with the bones completely loses its due taste).

The container for marinating the meat pieces should be sealed as close as possible indoors to avoid being bitten by rats and mosquitoes, and it will be okay to leave it like this for 5 to 7 days. If there is sun outside during the curing of bacon, it is recommended to hang it outside to air dry for 1 to 2 days to dry the meat pieces on the outside and make them dry and hard. At this time, the meat pieces still have no cured meat.

3. SmokedIn the former rural areas of Hunan, in winter, wooden blocks will be used to make fires, and the bacon to be smoked will be hung on the fire pit, so that the meat pieces will be subjected to smoky fire, and after about 5 days, there will be a faint bacon flavor, and the bacon will continue to drip down in the process of smoking and roasting; In order to smoke bacon, there is a room for smoking and roasting bacon, and the fire is made with wood in it, but it is said that the bacon smoked with tea seed shells and some orange leaves is smoked together.

This smoking time is long and short, some are hung on the fire pit all year round, only in the summer and autumn in the granary, now basically every household has a refrigerator, so after the weather is warm, the smoked bacon will be put in the refrigerator for later use.

In this smoking process, many people will also take bacon to dry in the sun, so that the bacon will be more fragrant, and the meat quality of the bacon will be more golden and clear.

Therefore, as far as Hunan bacon is concerned, it will take at least 10 days to half a month from the preparation of ingredients to the production of cured meat.