How do you marinate bacon in autumn? Can bacon be marinated in summer

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 bamboo skewers 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.

1 kg of cured bacon can be put 25 grams of salt, commonly known as half a tael of salt, salt can not be added. Here's why:

1. Cured bacon is slow to eat salt, and it is easy to waste if you add less. Because the density of pork itself is high, water cannot be added when marinating bacon, and the salt is small particles, which need to be rubbed by hand to taste, so the pork eats salt slowly, and if the amount of salt is too small to add at one time, the pork will not only not be able to taste at one time, but will cause excess waste;

2. Salt needs to be added to the cured bacon in batches, so salt is indispensable. Because it is not suitable to add salt to the cured bacon at one time, it is not suitable to add salt to marinate it in 3 times, so the overall amount of salt added will be slightly more than the normal seasoning salt, so that the bacon can be kneaded into the flavor three times, so that it can be enough to taste, not bad for a long time, salty and delicious.

If you want to marinate bacon in autumn, first of all, you need to choose the kind of pork belly with skin, then cut the meat into strips 30 cm long and 3 to 5 cm wide and prick some small eyes with bamboo sticks, knead them with hot peppercorns and salt, put them in a porcelain basin, and then press them with a heavy object on the skin side up, turn them over and marinate them every two days, and after ten days, change them to food, once a day, and then marinate them for 4 to 5 days, take them out and hang them with rope and hang them in a ventilated place to dry.

Bacon can be made in the summer.

The best time to eat bacon is actually not near the Chinese New Year, but when it is summer! That's right, it's now! Probably every year in May!

In fact, there is a reason for this, as a rural Hunan person, I will explain it to you! When I first made bacon in winter, the bacon itself has a lot of moisture, but because the temperature is relatively low, it is generally not easy to spoil! But once in autumn, then the temperature will slowly rise, at this time the moisture of the bacon has been smoked almost, in fact, the bacon is actually very undelicious during the spring period!

It's hard and salty, and you have to soak it for a long time before eating it every time!

In April and May every year, the temperature gradually begins to rise, which is also the rainy season, this time there is more rain, so the air is more humid, and it is impossible to burn the fire every day to smoke during this time, so the water vapor in the air will slowly soak the surface of the bacon, and the bacon at this time is like a piece of dry meat that suddenly gains moisture, and the meat quality will slowly become softer from the beginning of the hardness! That's why we feel that bacon is better during this time!

At this time, the meat on the outside is soaked with fresh moisture, and the meat inside still retains a part of the moisture, so it belongs to a more moderate taste! This kind of bacon is a very good choice whether it is stir-fried or stewed, it has less fishy smell than fresh bacon, and has a faint bacon fragrance! There is also a strong taste, compared to the bacon that has just been spring, the taste will be softer!

Can be pickled. Although winter is the best season to marinate bacon, but it is also possible to marinate bacon in summer, and the main reason why bacon is generally not made in summer is because the temperature is high in summer, and the meat is easy to spoil in the process of curing, so as long as the curing method is controlled, the bacon can also be marinated in summer. Due to the high temperature in summer, it is best to pay attention to the preservation of bacon after marinating, and it is best to wrap it in a fresh-keeping bag, and then put it in the refrigerator, which can generally be stored for a long time.

The main points to pay attention to when marinating bacon in summer to prevent it from going bad are as follows: 1. The temperature of the marinating place should not be too high. If you don't pay attention to the temperature when marinating in summer, it is easy to make the bacon spoil, so choose a cooler place to marinate the bacon.

2. The marinating time should not be too long. When marinating bacon, in order not to spoil the bacon, it is not recommended to delay the curing time too long. 3. Bake in time.

After the bacon is marinated, it should be baked in time. 4. Hang in a cool and ventilated place or refrigerate for storage.

Marinated bacon in summer to dry 1, make bacon in summer before air drying to be fully salted, generally put the pork into the container to marinate for about a week can be air-dried, it is best to turn once a day when marinating, so that the pork will be more flavorful. 2. After marinating, you can string a hole in the pork, so that it will be almost windy when hung up and dried for three to five days. 3. Pay attention to the place where the air is dried should be selected in a cooler place to avoid the deterioration of bacon.

1. Ingredients: 500 grams of pork belly, 25 grams of refined salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, white sugar.

15 grams, 15 grams of high liquor, 10 peppercorn chickens, half star anise.

2. After washing the pork belly, cut it to an appropriate length, absorb the water with kitchen paper, put the pork belly into a large basin, pour all the salt in, and slowly knead it for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt, and try to knead it until the salt is full.

Eat into the meat and cover with plastic wrap.

Marinate for an hour or so.

3. In the remaining accessories, pour everything except liquor into a small basin, heat until the mixture is even, a little smoking, and let it cool for later use.

4. 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 and don't pour it, 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 exclude 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, gently knead it off.

5. Put the whole bag in the basin, put it in the refrigerator and refrigerate it, turn the bag down every day to ensure that every place of the meat is almost soaked, and it can be marinated for about 4-7 days.

6. Take out the meat after marinating, 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. Store freezing. Stir-fry, steam, shabu-shabu, stew, claypot rice, etc.

Cured pork is mainly one of the most common methods of storing meat by local farmers. When winter turns to spring, the wise people of Hetao cut the pork into one-inch square pieces and fry them thoroughly, and then cool them after the meat pieces are browned red, and then fill the meat with oil and store it after it is spread out of the pot. This cured pork can usually be stored until the autumn and winter of the following year.

Marinate meat. The cured meat, that is, the lean meat of the hind leg of the fat pig, is peeled and cut into pieces of meat about 10 cm long, about 8 cm wide and about 5 cm thick, soaked in salt water for about 12 hours, and the salt penetrates into the meat pieces to filter the salt water, and dry until semi-dry for later use. Fry the glutinous rice until browned, pour it into the basin from the pot, sprinkle an appropriate amount of white wine and cover it tightly to make it explode and swell for later use.

Then mix the red pepper noodles, grass fruit noodles, mushroom fragrant seed noodles with the burnt glutinous rice, pour the pieces of meat in the basin and knead them, so that the meat pieces are soaked with the above condiments, and put them in the clay pot to pickle, and within a year they are drunk and marinated by yeast to mature, which can be eaten raw or steamed. It is characterized by bright red, delicious taste, and bitterness, and is the best delicacy for eating and drinking.

Take half a kilogram of refined salt, one or two pepper powder, one or two pounds of cinnamon powder, and two kilograms of pork.

Put the refined salt, Sichuan pepper powder, and cinnamon powder into an oil-free iron pot, stir-fry the fragrance with a simmer, stop the fire when there is a slight salt popping sound, and put the fried salt in a clean and waterless porcelain plate for later use.

Cut the pork into strips one and a half inches wide and more than one foot long, evenly smear the fried salt on the top, set it up with chopsticks, and place the container below, so that the pork can drain out a part of the water, and then evenly coat it with fried salt, and repeat it three times.

Tie the processed pork with string and hang it in a cool place to dry for a week.

Ways to marinate bacon in autumn will not be bad:

1. Wipe the moisture on the surface of the bacon clean. If there is moisture on the pork, it will cause peculiar smell and mold during the curing of bacon.

2. Apply a layer of salt on the surface of the bacon to prevent the bacon from breeding bacteria and prolong the preservation time of the cured meat.

3. When the bacon is dried, it is necessary to choose a location with sufficient light and more air circulation for drying.

Bacon Nutrition Facts:

1. Bacon is rich in fat, protein and carbohydrates, and also contains phosphorus, potassium, sodium and other elements.

2. The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then air-dried or smoked, which has the effects of appetizing and dispelling cold and eliminating appetite.

It can be eaten by the general public, but should not be eaten by the elderly; Patients with gastric and duodenal ulcers fast.

Bacon loses a lot of nutrients. In the production process, many vitamins and trace elements in the meat are almost lost, such as vitamin B1, vitamin B2, niacin, vitamin C, etc. It can be said that bacon is a "double nutritional imbalance" food.

The adverse health effects of this double imbalance may also be "exacerbated". Thirdly, bacon has a higher salt content. The sodium content of bacon exceeds the average amount of pork by more than ten times.

Long-term consumption of large amounts of bacon virtually causes excessive salt intake, which may aggravate or lead to increased or fluctuating blood pressure.

Therefore, for friends with high blood lipids, it is very important to choose and consume oils and fats scientifically. Although eating a lot of fats and fats is not good for your health, it is not advisable to avoid eating oil at all. Vegetable oils based on monounsaturated fatty acids, such as olive oil and tea oil, can be used in the daily diet, which is helpful for reducing "bad cholesterol" and raising "good cholesterol".

However, no matter how good the "oil" is, it must be eaten in moderation, 20-25 grams per day is enough.

Because bacon is a pickled food, it contains a lot of salt, so it cannot be eaten at every meal; This exceeds the maximum amount of salt that the body consumes per day; So as a recipe to regulate life; Of course, you can use steaming or multiple steaming to reduce the salt content of the meat as much as possible, and you can eat more; At the same time, I was able to enjoy the simple aroma of the bacon.

Bacon contains a lot of nitrites, which are important carcinogens.

In autumn, it is better to dry the bacon after marinating for 5-7 days. Bacon is generally made in the lunar month, and the way of making bacon is mainly divided into two types, one is to dry bacon and the other is smoked bacon, in which the dried bacon needs to be marinated for a few days before drying.

It takes a certain amount of time for bacon to be marinated, the longer the time for the bacon to taste in the month, so that the taste of the dried bacon will be good, under normal circumstances, the bacon is marinated for 2 days, at this time it is still not completely flavored, especially in the case of the bacon strip is relatively large, such bacon can not be directly dried, it needs to be marinated for a few more days, and it needs to be marinated for at least 5 days or so before taking it out to dry.

Bacon can be marinated in autumn, and there is no specific time limit for curing bacon.

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