How to make cured bacon transparent, how to make bacon fat transparent

First of all, you should be selective in terms of ingredients. To make transparent bacon, it is best to choose pork belly. Because only the pork belly is fat and thin.

Elsewhere, the meat is either too thick or too lean. For example, like hind leg meat, there is too much lean meat, and most of the bacon made must be jet-black lean meat.

Let's talk about the production steps:

1. Cut the pork belly evenly in size and cut it into strips, about eight cm wide. After cutting, you can prepare for marinating, note that the pork belly does not need to be cleaned, otherwise there will be too much water and the condiment will not be easy to taste. 2. Prepare salt, liquor, and salt according to 10:

The ratio of 1 is added, and the liquor is added in an appropriate amount, and the liquor here is mainly used for sterilization.

3. Put the pork belly in a marinated vat or basin, sprinkle the ingredients prepared on it evenly on top of the pork belly, and turn the pork belly back and forth, so that the pork belly and salt are fully in contact. Once well mixed, store in the kitchen or in a cool place in the room to absorb the flavor. 4. Store for 5 to 7 days, during which you need to turn it about two or three times, and then you can take it out to dry.

It can be smoked by drying it in the sun for about 2 days.

The above is the general process of making bacon, if you want to make bacon look transparent, there is a key place to pay special attention to, that is, the heat when smoking. Because if the smoke is too big, the bacon will definitely look particularly black. In addition, the bacon should not be too close or too far away from the fire below, and it is best to keep it at a distance of about one meter.

When smoking bacon, it is best to smoke it with sawn ash, because the heat of sawn ash is easier to control, and the smoke produced is not particularly thick and black. The bacon smoked in this way can not only color the meat, but also make the fat after high-temperature smoking transparent. Therefore, if you want the bacon to become transparent, it is best to choose pork belly in the selection of ingredients, but the most important thing is to control the heat when smoking, so as not to produce too thick black smoke, and the bacon should also pay attention to the control of the distance from the fire source, which are some of the key factors that make the meat look transparent.

Then put the prepared meat into the seasoning pot, then put it in the refrigerator to refrigerate, and then turn the meat once a day, marinate for 3 days, if the temperature is relatively low, we don't need to put it in the refrigerator. After three days, we will skewer the marinated meat with a rope. Hang it on the balcony, through the natural treatment of air drying and exposure, the meat will be very exquisite, ten days and a half months, we can start eating, the taste is really beautiful!

Choose according to your usual habit of eating meat, choose hind leg meat if you like lean meat, and choose pork belly if you are a little fatter. After the meat is bought, it can be changed to two or three catties of strips. But don't wash it with water, the bacon made in the Sichuan-Chongqing area will be burned with fire before eating.

Now that the conditions are limited, we can use an iron pot to "overheat" the meat in advance. Heat the iron pot, put the meat skin close to the iron pot, move it back and forth, and the meat skin is completely burned until it is completely golden brown. The purpose of "overheating" is to remove the hair from the skin of the meat and make the bacon more colorful.

Use a knife to remove the excess fat on the meat after "overheating", and then smear the pork with your hands with white wine to better remove the smell of meat, and the bacon will be more fragrant.

Then apply the salt directly and evenly on the pork, and also apply it deliberately in the gaps. Place all salted meat in a larger container and seal it. After three or four days, the bacon has been marinated in brine, and you can take the bottom of the container to the top, and put the original meat on top at the bottom.

This will prevent the meat from being unevenly distributed, and it will not be too salty or not salty enough to spoil.

In another two days or so, all the meat can be removed from the container. Prepare a large pot of boiling water and let it cool a little, then wash the scooped up meat. The main thing is to remove excess salt and salt frost from the meat.

After the meat is threaded through the rope, it is hung on the balcony to air dry, about 10 days, that is, the water is dried, and the skin of the meat can be dark red. In the past, it was very convenient to use a wood stove, hanging on the stove or stove, and after a smoked fire, it became bacon after a long time. If you are not afraid of trouble, you can first smoke it slowly with cypress branches, sugarcane peel, orange peel, tsubaki bark or firewood, and then hang it up and smoke it slowly with fireworks.

This step can be omitted where there are no conditions, and of course the taste will be affected. There are also many ways to smoke at home on the Internet, you can look it up, after smoking, you can also air dry a little for a day or two, and after the meat is dried, it can be cut into small pieces, packed into vacuum packaging and put in the refrigerator for refrigeration or freezing, which can be stored for about half a year. If it cannot be vacuum-packed, it can also be divided into grocery bags and stored in the refrigerator.

In fact, it is not a transparent state, but in the process of pickling, a high number of liquor is added to pickle, forming a protective film on the outside, which looks like it is transparent, in fact, these pain protective films are some crystals mixed with wine and fat, so it looks like its bacon will be very good-looking, as if there is something transparent.

Pro-3 I hope my answer will be helpful to you, and I hope you will give a like, if you still have questions, we will answer patiently, I wish you and your family all the best, family happiness, and a happy life!

1. Add an appropriate amount of salt to the water, stir to make light salt water, and then put the prepared food into it for rinsing. In this way, there is only a difference in salt concentration between salted fish and salted meat and soaking liquid, and the surface structure of the bonded rock will not absorb simple water from the soaking solution, and the salt inside it will be released smoothly according to the natural distribution principle of flowing from high concentration to low concentration. 2. For pickled products with dry and hard texture and strong salty taste, in order to accelerate the infiltration of water and salt analysis, some alkali can be appropriately added to the light salt water used to soak salted fish and salted meat.

With the help of alkali to release proteins. It can effectively accelerate the softening and desalting process of cured products. 3. Soak the salted meat and bacon in the water of washing the rice, and the effect of the royal fruit is excellent, which can fade to a light taste, and then fry and then adjust the salt, the taste is better.

As the New Year approaches, every household is preparing for a wealth of New Year's goods. Many people are busy shopping for ingredients and making one dish after another at home. My favorite is the bacon that is essential for the Chinese New Year, and in my memory, I will prepare a lot of bacon every year.

Grandma's bacon is the most authentic in the family, and the bacon made by grandma is particularly popular in the market, and there is never any need to worry about the sales of bacon.

I have eaten bacon every year since I was a child, and after eating bacon for so many years, it is time to learn to make bacon by myself. When I went home this year, I asked my grandmother how to make bacon. Although it is very simple to make bacon, there are many details worth our attention to, otherwise we will not be able to make particularly fragrant bacon, and it may even cause the bacon to stink.

My grandmother, who has a lot of experience in making bacon, shared with me a lot of details about the bacon I ate. As long as you master these skills, you will definitely be able to make the bacon transparent and paper-thin, and it will not spoil after a year.

We first need to fry the salt in the pan, use the prepared high liquor, spread the pork evenly, and then spread it evenly with salt. When we buy a pound of pork belly, we need to prepare about 50 grams of salt, which is not all used up, as long as we achieve the purpose of completely and evenly spreading the pork. We have to prepare a large basin, but it must be remembered that the basin should be water-free and oil-free.

Place the pork belly in a pot and sprinkle the remaining table salt on the surface of the pork belly to seal the pork belly.

When marinating, turn the dough every 24 hours. It is to take the bottom meat of the pork belly to the top, and the top meat to the bottom. Such a step takes 7 days.

After seven days of marinating, the marinated pork is washed off the salt on the surface with clean water, and then the pork is hung in a ventilated place, 15 or 20 days or so, when you see that the pork skin is dry and black, you can put the pork in a ventilated and cool place for storage.

There are a few points to keep in mind, the pork belly you just bought must not be cleaned with water, but with high liquor, pork with water is easy to breed bacteria. When marinating, you can use more salt to ensure that the pork is wrapped in salt in all aspects. When drying pork, you can use chopsticks to smooth out the pork skin, so that the meat will be more beautiful.

The bacon produced in this way is very authentic, and if you leave it for a year, it will not spoil. You can pick up some to eat when you want to, which is very convenient.

Fat is transparent when dried, so meat that contains fat feels a little transparent after drying.

If you want the bacon to become transparent, it is best to choose pork belly in the selection of this ingredient, but the most important thing is that the heat must be controlled when smoking, so as not to produce too thick black smoke, and the bacon should also pay attention to the control of the distance from the fire source, which are some of the key factors that make the meat look transparent.

Why do you say bacon is transparent? After looking at this, it's not steamed, it's because it's fat, and then it's fat, and then it's fat, and it's thin, and it sounds like it's normal to have that color, because it's transparent if you don't put much soy sauce.

It is the best time to marinate bacon, during the New Year, come to treat guests and cut a plate, make pepper bacon, bacon fried spring bamboo shoots, bacon fried lettuce, bacon tea tree mushrooms, all have special face. To be honest, at the beginning of the curing bacon due to inexperience, it was a waste of a lot of good pork, but I have a characteristic, that is, love is more true, this is not after a few years of exercise, like a master of curing bacon, today I will share my method of curing bacon, it is very simple, continue to look down and learn in minutes.

Some people will say that curing bacon is simple, that is, wiping salt, in fact, curing bacon is far from just smearing salt and curing, every step of which must be meticulous, from picking meat to the final drying There are many details that need to be paid attention to, as long as these details are paid attention to, you can also make good bacon, such as what meat is the best, whether the pork should be washed, how to operate in the process of picking, etc., not much to say, we began to move.

First of all: choose meat, marinated bacon is the first choice of pork belly, when buying meat in order to facilitate the operation later, generally I call the boss who sells meat to operate in strict accordance with the size I want, generally cut into a long strip of one inch wide and about seven inches, such a size will be better when marinated, and when eating it is just the amount of a meal, but also poke a hole in the skin of each piece of meat, which is conducive to putting on a rope and hanging it to dry.

Second: fry the accessories, prepare 300 grams of salt, under normal circumstances, 10 catties of pork need about 150 grams of salt, you can fry a little more, but when smearing salt, it is still added according to the amount of meat, and the excess salt should not be added. First of all, add salt to the pot, stir-fry the heat, add star anise, sand kernels, cinnamon, and peppercorns to fry until fragrant, turn off the heat and let cool for later use.

Third: pickling, at this time pay attention to a point, do not clean the pork you bought, otherwise it is easy to rot when pickling, and it is very difficult to operate with watery, directly prepare 52 degrees of liquor, and wipe the whole body for disinfection and sterilization to increase flavor. Some people will say, I can't eat pork without washing, so after you wash it, you must fully control the moisture.

Then add a little light soy sauce to the fried accessories, which can not only prolong the freshness of the bacon, but also the color of the cured bacon is particularly good-looking, because the light soy sauce itself is a natural preservative, and in the process of marinating bacon, as long as we put a little more light soy sauce into the meat, the preservation time of the bacon can be very effectively extended. Evenly smear the adjusted accessories on the pork, and massage carefully so that the pork can be fully absorbed, and then put the salted pork into a clean basin or jar without water and oil, and add the remaining spices, but do not pour the excess salt into it; Then marinate with a lid for about 3 days.

Fourth: pour the tank, in the process of marinating, every morning and evening, the meat below and the meat above should be reversed to continue to marinate, the purpose of this is to marinate more fully, so that the taste of the marinated bacon will be unified, and it will not be bad.

Fifth: After three days of marinating, tie it with a rope through the poked hole, and put the pork in your hand at 90 degrees.

Bacon has always been loved by many people, and the most important thing about bacon is marinating, and bacon is delicious when it is marinated. Today I will teach you how to marinate bacon, and you don't have to buy it in the future.

A3Again, the next thing is smoking, generally there is a place in the countryside to carry out the smoking step, to find a tile house room, hang the meat on the roof beam with a rope, the distance from the ground is controlled at about meters, you can hang it more densely, and then burn some small fire below, the kind with smoke. The smoking process takes about a month to a month and a half, after which the work is complete.

Delicious bacon is ready to serve.

Please refer to it.