When marinating bacon, don t directly smear the salt, remember which 5 points , the bacon is salty

From the outside, bacon cannot be regarded as a kind of food "rich and handsome" However, after cutting, it is crystal clear and exudes a reddish glow. It looks full of appetite. It is easy to fry with green garlic sprouts and has a mellow and delicious taste.

In addition, this year's pork **let** salivate, shaking his head.

You have to eat happily when you should eat. After all, you marinate bacon once a year, and the ** of pork has dropped a lot recently compared to some time ago. You can console yourself, so we have to marinate the bacon beautifully.

If you want to marinate the bacon well, it is not as simple as applying salt directly, and many friends are inaccurate when marinating bacon with how much salt to put in it. Today, let's share the most traditional bacon "5 points" to ensure that your cured bacon can also be mellow and delicious, with just the right amount of saltiness.

The first is the choice of meat. In fact, I don't think there is the best. Some people say that pork belly is the best, while others say that pork leg meat is the best.

In fact, they can be, such as ribs, pig's feet, and even chicken and duck "cured", however, it is necessary to understand that try not to clean up the purchased meat, especially small pieces of pork, to prevent excessive water content, difficult to store and operate. You can ask the boss to tell you that the pork can be made into suitable pieces directly with a flower knife and taken home.

Here's the stir-fry ingredients. If you want to fry the ingredients, you have to master how much salt to add in a certain way. Take 10 catties of pork as an example.

You must prepare about 300 grams of salt here, but 300 grams is not all added to the meat, only about 32 (150 grams) need to be added. 300 grams is all for the convenience of frying ingredients. Pour salt into a pot and add 5 grams of star anise, 3 grams of white cardamom, 3 grams of cinnamon, and 2 grams of Sichuan peppercorns.

Prepare a little high white wine and spread it on the pork. This is for disinfection and disinfection. It also produces aromas and flavors.

Then take out 150 grams of frying salt, spread evenly on the pork, select the spices in the remaining salt, put it in the pork, then put the pork in a clean waterless and oil-free basin, cover and marinate for 3 days.

If the marinating amount is large, during the 3-day marinating process, change the bottom meat and top meat every day to avoid salty bottom meat and tasteless top meat. Remove the cured meat, tie it tightly with string, rinse it with warm water for a few seconds to remove excess salt and make it more colorful, and hang it in a ventilated area.

Or put it directly in the sun, about 10 days, conditions you can also collect a little fruit branches, fruit shells, etc., raw smoked meat for a few hours, the color is more beautiful, containing a light "fireworks" taste, you can try. If you want to marinate bacon with moderate saltiness, you must master the "5 key points" of the above content, which are: material selection, stir-frying, marinating, turning, and drying.

The 5 points are the selection of materials, stir-frying, pickling, turning, and drying, and only by strictly controlling each link can the bacon be made with moderate taste, fresh and delicious.

It should be put in a little ginger, cooking wine, oyster sauce, bean paste or Lao Gan Ma, and then marinate in salted water for about half an hour.

It is necessary to pay attention to the specific operation method, do not clean with water, it is best not to soak with water, so that you can better protect, and you must pay attention to the drying situation, so that the taste will be better.

What season do Chinese like the most? Most people spend the winter months when it's cold outside, but it's always hot at home. And winter is not only about snowfall, but also about delicacies such as hot pot, stews and bacon.

In many places in Hunan, Layue will definitely marinate some bacon, which is very delicious.

The curing of bacon is generally when the temperature is low, and the temperature at this time is the most suitable for marinating bacon.

What does your impression of bacon look like, just put salt and dry it?

The secret of marinating bacon is not so simple, grasp the 5 key points in order to marinate golden bacon.

1. Delicious bacon, washed and wasted.

First of all, buy a piece of delicate pork belly, which is ideal for five layers of fat and thin. Don't rush to wash the meat you bought, take out your high liquor and massage the meat evenly. The effect of liquor can not only clean the meat, but also disinfect and sterilize the meat, and at the same time remove the bloody smell inside the meat, making the marinated bacon more delicious.

The washed bacon just feels clean in the heart, but it is not easy to store when marinated, and the taste is much worse.

2. Learn to fry salt and peppercorns.

Many people know to put salt in cured bacon, but bacon is not just salt, you also need to put a part of peppercorns to marinate. When marinating meat, salt and pepper are fried together, and then making bacon is simply twice the result with half the effort, pepper can keep the meat fresh, improve the taste of bacon, and also extend the storage time of the meat.

3. Put salt according to the proportion.

Nowadays, many people eat meat by feeling, but in fact, the feeling is the most inaccurate, the ratio of salt and meat is not harmonious, which can easily lead to bitter bacon, but the salt is not enough and the bacon is easy to spoil, so the proportion of cured bacon is very critical. After many times of exploration, the best ratio of salt to cured meat is 30 catties of meat and 100 grams of salt, the marinated bacon is full of color and fragrance, and it will not deteriorate in dog days, and it is particularly easy to preserve.

4. Control the temperature of curing bacon.

Some time ago, when the weather was still warm, because the meat was very cheap, many people chose cured bacon. But soon after, it was found that all the cured bacon stinked. In fact, this is because the temperature is too high, and the best marinating time is 2 5 degrees, and the taste made at this time is authentic, and there is no need to worry about spoilage and sourness.

5. Cycle turning, smoking is the best.

It is best to turn the marinated pork once a day, and it is best to choose smoked if possible, and ordinary families can also wait for it to dry naturally. In terms of circulation, in order to ensure the uniformity of the meat quality, the smoked bacon needs to be grilled with fire to be golden brown, so that the smoked bacon is beautiful and delicious. The marinated bacon can be stewed, and the recipe is rich and super delicious.

Bacon can also be air-dried at home, and it can be put indoors in time when it rains and snows.

Chinese people especially like bacon, especially the bacon they make at home, but how to marinate bacon is a technical job, if you want to make bacon golden and delicious, grasp the above few key tips, you can also make delicious bacon.

Now, it is basically the time of the year when the demand for pork is the greatest, not only the family needs to eat fresh pork, but also to start making some bacon for the Chinese New Year.

If you have ever made bacon, then you should know that when making bacon, the most important seasoning is salt, only the amount of salt is enough, bacon can be delicious and full, and as long as it is stored properly, then it will not be bad for half a year and a year.

Everyone knows about putting salt, but everyone doesn't know that marinated pork, just knowing how to put salt is not enough, everyone has to add more of these two flavors to it, and the bacon will be more cured! The following will teach you how to make high-quality bacon.

Ingredients: Fresh pork, a handful of Sichuan peppercorns, four star anise, two pieces of ginger, an appropriate amount of salt, and an appropriate amount of white wine.

Production method] 1. After rinsing the pork, put it in a basin, add an appropriate amount of water to it, then put ginger slices and an appropriate amount of liquor, stir well and soak for about half an hour, the purpose is to remove the blood and meat smell.

2. Drain the water of the pork completely, then stir-fry the star anise, Sichuan pepper and salt, put it out to cool after it is fragrant, then cut the pork into strips with a knife, and then smear the fried material on the surface of the meat strips, and then close and marinate for about 2 days.

3. Take out the meat strips that have been marinated to the time, string them with ropes, and then carry out air-drying and sterilization, about two days or so, the meat strips will become dry, at this time we will get up and spread the tin foil, put tea leaves, orange peel, sugar, and then prepare the grate and put the bacon, cover the lid and start to smoke the meat, until the meat strips change color and the smoked bacon is made, and finally hang it in a dry and ventilated place.

The two flavors added here are star anise and Sichuan pepper, which can add a lot of "cured meat" to bacon, have you learned it?

Cured meat must be selected on the day of slaughter, it is best to raise rural pigs by yourself, do not wash the meat bought, generally one kilogram of meat needs 25 grams of salt, that is, half salt. Ten catties of salt is equal to half a catty of salt. At my house, I buy 20 catties of meat and a catty of salt every year.

Then fry the salt and peppercorns together, spread the salt evenly over the meat and massage it several times. They are then salted in jars, which usually take three days to drain the blood. When marinating in the tank, it needs to be turned once a day so that the salt is absorbed more evenly into the meat, and the marinated meat is observed to prevent the meat from spoiling.

After three days, the meat is removed from the jar and left to dry in good weather. Under normal circumstances, it can be picked up for storage at home within 15 days. Eat as much as you want.

However, cured meats produce nitrates during the curing process, which is harmful to the human body. It needs to be opened for storage. When consumed, it should be soaked in water and cooked to reduce nitrites.

Chop and chop: Cut the meat into 30 cm, 3 inches wide, fry it with salt and pepper, rub it hot towards the pig, with the inner wall facing down and the meat facing up, rub it in a jar, code it layer by layer, press the last layer with a weight, turn it over every two days, take it out in a week to ten days, hang it on a string or hook, and hang it in a cold place in a ventilated place (wind meat). Add 2 taels of pepper and 2 small pieces of cinnamon to bring out the fragrance.

Once cooled, place it evenly in the meat, marinate it in a container for about five days, then wash it and hang it.

Rub the entire surface of the salted meat, then place it on a plate and marinate until it is turned over every four days, then turn it down and marinate for three days. You can leave it in the sun to cool. Depending on the temperature at that time, you can dry it for seven to half a month.

Don't overdry it. It's hard to eat. The above is the original preparation method, and different places can add pepper, pepper and other condiments according to local taste.

Be careful where there are bones. After the salt is dirty, the meat is marinated in Wagang for about 15 days, turning twice in the middle, and putting the pig's head and feet in the lowest position, so that it is easy to add salt. Note:

When baconing, the pig should be boiled in hot water, the blood should be washed, and the dried meat salt is hydrated, and the fire can be burned. The skin is first dried over an open flame and then slowly baked over a firewood fire. I usually smoke it for more than a month, and it's good to keep it when it's dried.