Can thirteen spices be cured of bacon, and what spices are needed for curing bacon

13. Although there are a lot of seasonings in the incense, do not marinate the bacon together, so as to marinate the bacon. The taste is not very good.

Of course, you can, but you should put it sparingly, so as not to affect the taste of the whole bacon.

It's okay, but the taste doesn't feel very good, you go to the market and ask the seasoning seller to help you polish some bacon seasoning.

When marinating bacon, you can put some 13 spices.

Can thirteen spices be marinated in bacon? You can put in the seasoning according to your own taste, and thirteen spices can be marinated bacon.

Can thirteen spices be marinated in bacon? 13 incense can marinate bacon, because 13 incense contains a variety of seasonings, and the cured bacon will taste very delicious.

13Can incense marinate bacon? Cured bacon is possible to put 13 spices.

First: cumin.

The big ingredient we often talk about is actually anise, but we can use cumin when marinating bacon, and the bacon marinated with cumin has a very special aroma, and it can also be used to stir-fry vegetables, make medicinal food, and remove the fishy smell, peculiar smell, and foul smell of meat. It can also be used to cook fish, flavor dishes, and large meat dishes.

The second: star anise.

Star anise is our common spice, its other name is called anise, is a famous seasoning spice, in many seasonings or spices, as well as meat dishes will use it, only to make big dishes, meat dishes will basically use it, the fragrance is unique, containing a kind of aromatic oil. It can be used as meat products, stew, boiled, marinated, marinated, marinated, soaked, barbecued and other cooking methods.

The third type: cinnamon.

Cinnamon and star anise are basically used together, one of our common five spices, used as a spice in the West in ancient times, is an indispensable spice for meat condiments, its main production areas are mainly Guangdong, Guangxi and other places, but we should pay attention when buying, do not buy sulfur smoked.

Fourth: bay leaves.

Bay leaves, like star anise, are an indispensable spice for meat, also known as bay leaves, with a strong fragrance, no matter what meat you do, you can put a little bit, and star anise cinnamon is the best partner.

Fifth: liquor.

It is best to choose high liquor liquor, because liquor can play a role in removing the smell and increasing the flavor, sterilization and disinfection, when marinating bacon, add an appropriate amount of high liquor, and the cured bacon will have a faint aroma of wine, the taste is very delicious, and it can also prevent deterioration, mildew and smell.

Sixth: Sichuan peppercorns.

Sichuan pepper is generally used more by Sichuan people, in fact, Sichuan pepper is used to marinate bacon is also possible, the flavor is unique, to choose a good green pepper or red pepper, different peppercorns taste different, one is more numb, one is more fragrant, the taste is best to choose according to their own taste, if you don't eat peppercorns, you can not choose it.

When we marinate bacon, we can also add an appropriate amount of light soy sauce and ginger to marinate according to our own taste. But only can not use water, because before the marinating of the meat is best not to touch the water, it is not right to wash directly, washing should be after the bacon is marinated, that is, before eating and then washing, you can wash off the surface of impurities and excess salt, we are marinating bacon, the proportion of salt meat is about one pound of meat and one or two salt, salt with a wok, add an appropriate amount of spices to fry the fragrance and then to marinate, star anise, bay leaves, cinnamon, cumin, pepper can be put, liquor is salted when salting.

Steps: 1. Wipe the pork clean, hang it up to dry, do not expose it to the sun, so as not to dry out the surface and affect the taste, and then put the proportional salt and pepper into a clean pot, and fry it on low heat for a few minutes without adding oil.

2. After the pork is dried, put it into a dry basin, pour some high liquor, massage each place of the pork, and then smear salt and pepper on each place of the pork, and it is best to massage it for a while and wipe it evenly.

3. After all are processed, cover the surface of the pork with a heavy object, and pay attention to the heavy object not to get wet.

4. After marinating for a day, take away the heavy objects, turn the bottom pork to the top, and change the order of the pork, so that turning it once a day can make each piece of pork evenly marinated in place, so that the taste is uniform and will not be pickled.

5. After marinating for five to seven days, tie a hole in the pork and put a rope, hang it to dry, and dry the surface until it is possible. If you want to make the bacon look better, you can put the marinated pork in hot water for a while, and then put it in the sun to dry.

Tips: Some people marinate bacon without rubbing wine, although it can also be dusty, but it is easy to stink or mold without wiping wine, and wine has the effect of disinfection and sterilization, and can extend the shelf life of bacon, and can also be preservative, so it is recommended to wipe some wine before rubbing salt.

The requirements for wine should be kept in mind, choose high-concentration liquor, more than 50 degrees is good, the higher the degree, the better the effect, you can also add flavor to the meat after putting the wine, it is very good, remember to buy the wine before marinating bacon.

Bacon is generally marinated in the ratio of one pound of meat and one tael of salt, and 10 catties of fresh meat is recommended to put 10 taels of salt.

Bacon curing steps:

Cut and marinate: cut the meat into strips 30 cm long and 3 to 5 cm wide, prick some small eyes with bamboo skewers, knead them with peppercorns and salt that have been fried and dried until they are warm, rub them and put them in a porcelain basin, the skin is facing down, the meat is facing up, and they are stacked layer by layer, or the top layer is rolled and pressed with a heavy object. Flip over once every 2 days, after 10 days of pickling, change to turn over once a day, marinate for another 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry.

Smoke cavity: Put sawdust in a large iron pot, put an iron grate on the shelf, put the dried meat on it, cover the pot, and then burn the fire. When the sawdust is heated and smoked, the fire is stopped, the meat is smoked yellow, and its moisture has dried.

Steaming and slicing: Put the prepared bacon into warm water to soak softly, scrape off the yellow noodles, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam it with boiling water for about 1 hour on the upper drawer. Leave the drawer to cool, slice and serve on a plate.

First of all, wash the pork belly with water and dry it, then put the salt and pepper together in the pot and fry until it is fragrant, then turn off the heat and cool, put cooking wine, sesame oil, ginger, pepper and other seasonings into the pot, put the pork belly into it, and smear the prepared seasoning on the meat with your hands until it is completely absorbed.

Bacon and sausages should be made in the season of around 10 degrees Celsius.

2. Material selection: 1. The meat of the pork rump, with skin, is connected with fat and thin (half fat and half thin).

2. Ingredients: (according to 10kg pork) 300g of salt, 200g of Sichuan pepper, 150g of star anise, 150g of fennel, 30g of cloves, 75g of Kaempfera, 30g of bay leaves, the above ingredients are fried and ground into powder. 200 grams of ginger, 100 grams of sweet noodle sauce, 500 ml of cooking wine.

Mix the ingredients well.

3. Fumig: sawdust, fresh cypress, some pine branches.

3. Method: 1. Cut the pork into 3 4cm thick blocks, wash them, evenly wipe the ingredients all over the surface of the pork, put the pork into a closed container and marinate for 5 days, turning it once a day (to make the flavor more even).

2. Pierce a hole in the meat and hang it to dry for 3 to 5 days.

3. Put sawdust into a metal cylinder (such as a gasoline cylinder to remove the bottom and cover) and ignite it, cover it with pine branches, then cover it with cypress, put a mesh shelf on top of the cylinder, and place the pork on it, and smoke it until the surface of the pork turns yellow or black (I prefer the blackened ones, and the pine branches and cypress have a stronger taste).

4. Hang the pork in a well-ventilated place and wait for the bacon to dry thoroughly, even if it is done.

Bacon can be stored for a longer period of time, generally for 3 months, and even longer if sealed or kept in the refrigerator. Smoked bacon is sealed and stored for more than a year without problems.

Bacon.

The marinated meat is more flavorful.

Bacon is a kind of cured meat in China, mainly popular in Sichuan, Hunan and Guangdong, so do you know how to marinate bacon to be delicious?

How to marinate bacon

Start by preparing the materials you need.

Don't wash the meat, just put salt to marinate for 24 hours, if the weather is bad and rain, you can also marinate for a longer time.

After marinating the salt, put a ** inner seal and cover it.

The next day, wash off the salt with warm water, the water should not be too hot, otherwise the meat will be scalded directly, cut a small hole in the meat and find a few ropes to thread the meat well.

After dressing the meat, it is dried directly until the evening.

The main pickling ingredients are here, liquor, 23 spices, light soy sauce, most people like to use dark soy sauce to color, I don't like dark soy sauce, just use light soy sauce! Of course, the ingredients can also be put according to their preferences, for example, some people like to eat spicy peppers or star anise, etc.

Pour all the ingredients into an appropriate amount of a large bowl and mix them together.

After a day of drying, the meat will dry out.

Put the meat directly into the Jiao ingredients, and dip the meat all the ingredients on it, to ensure that the ingredients are evenly dipped on the meat.

Cover the meat again, open the lid the next day and pick up the meat to continue drying, and continue the steps of last night after the material is covered at night. Look at the color of the material after 2 days of Jiao, it looks so beautiful, wear it and continue to dry.

Three days later, it looks like it's already dry, and I'm ready not to dry it, which means that my bacon has completed the pickling and drying steps.

Later, you can make it and eat it casually, and you can steam it. Cut it into pieces and eat it, it tastes good.

Cooking tips for bacon

1. When eating bacon, do not eat it with dry, oily food and glutinous rice such as glutinous rice balls, which is not conducive to digestion.

Second, meat can be paired with vegetables, because the vitamins in vegetables help eliminate nitrite in bacon and can also play an antioxidant role.

3. It is best not to put salt when cooking bacon, because a lot of salt has been put in the production, so that the intake of salt in a meal can be controlled.

Fourth, after the bacon is marinated, it becomes relatively hard, so when eating bacon, you can boil the bacon in cold water and then steam, so that the water can slowly penetrate into the tissues of the meat.

When to make it: Dry, sunny, windy weather.

Ingredients: Serve the pork belly, cut into strips and peel it.

Seasoning: white sugar, salt, raw Yusheng air pump, dark soy sauce, Sanhua wine (height), monosodium glutamate, etc. Method:

Salt the pork belly strips and marinate in a large bowl for 8 hours;

2.Boil boiling water and pass the salted meat strips over the water to remove the salty taste;

After the meat strips have cooled, string them and hang them in a cool place to dry until the surface is dry. About a day.

4.Take back the meat strips and put them back in a large basin, mix them into a sauce with sugar, salt, light soy sauce, dark soy sauce, Sanhua wine and monosodium glutamate, sprinkle evenly on the meat strips, and rub them by hand until the meat is yellow-brown. My personal experience is that the higher the degree of Sanhua wine, the more fragrant it is, the more sugar you put in it, the more transparent the fat part is, and the crisper the taste.

It can be adjusted according to personal taste.

After marinating in a pot for one to two days, hang it in a sunny and windy place to dry. On the third day, the thick aroma of bacon comes out. The longer the sun exposure, the more fragrant the bacon, but the harder the lean part will be, depending on personal taste. It is ready to serve in about a week.