The practice of drying bacon, the classic practice of self drying bacon?

1. Pluck the pork belly, wash it, cut it into multiple strips, one thumb thick is about the same, go through it with warm boiled water (about 32 38 degrees), and dry the water.

2. Find a clean pot of pork, it is best not to use a plastic basin, pour in 55 degree pure rice wine (if you don't have it, you can use Fenjiu), sugar, soy sauce, and mix well.

3. Find a lid and cover it, marinate for eight hours to dry, and reverse it halfway to let the pork taste evenly.

4. String one end of pork with bamboo skin or rope, hang it to dry, let the sun dry directly on the first day, after drying, the next day if the wind is very strong, you can hang it under the eaves and blow it for two or three days.

5. Sixty percent of them can be eaten, and the taste will be different every day! (Drier day by day, the taste and texture are also changing). At the end of the day, you can pack it up and put it in the freezer or hang it under the beams above the stove.

Ingredients to prepare: 6 kg of fresh pork belly, 20 grams of five-spice powder, 3 spoons of light soy sauce, 5 spoons of dark soy sauce, 5 spoons of salt (appropriate amount), 6-8 spoons of high liquor, 3 spoons of corn oil.

1. Prepare 6 catties of fresh pork belly.

2. The pork belly should not be too fat, but lean with a little fat. In addition, the pork belly should be cut thin and dried quickly.

3. Prepare the materials to be used, including five-spice powder, two small packets of 20 grams. Five-spice powder is a very fragrant seasoning, which contains cinnamon, star anise, Sichuan pepper, tangerine peel, etc., which is necessary for drying bacon.

4. Wash the pork with water, wash it clean, and check whether the pork skin is clean. Leave for another half hour and drain.

5. Pierce each piece of pork with a knife a small hole, which can be put into your fingers and used to wear a rope when drying.

6. Put all the pork into a basin, add 20 grams of five-spice powder, 3 spoons of light soy sauce, 5 spoons of old soy sauce, 5 spoons of salt, 6---8 spoons of high liquor, and 3 spoons of corn oil. Stir for about 10 minutes until smooth. The appropriate amount of salt is about the same amount according to the usual amount of stir-frying, not too salty.

You can put a little more dark soy sauce than the square, and the color will be darker. High liquor, put liquor is more fragrant, it can also be sterilized, prevent meat from spoiling, try to use high liquor, if there is really no liquor, use cooking wine.

Stir the seasoning of the bacon, put the side with the small hole open, and put it in the same direction. Cover and let room marinate overnight.

After marinating overnight, the next morning, thread the bacon piece by piece with a rope and tie it tightly. Dressed all the bacon.

You can hang the bacon to dry, put it in the room and hang it at night, and then take it out to dry outside during the day. About 7 to 10 days of drying, observe that the bacon is completely dry, and the fat can be oiled.

1. Ingredients: pork belly, salt, soy sauce, sugar, pepper, Sichuan pepper powder.

2. Don't wash the meat you bought, sprinkle it with salt and smear it evenly, and put it in a container to marinate after smearing, so that the marinated pork is more transparent and refreshing.

3. After marinating, spread salt, peppercorns, star anise, sugar, and pepper evenly on the meat, and then smear it with soy sauce, so that the bacon is more beautiful and appetizing.

4. The meat is put on the line to dry, the drying is very particular, it is best to let it dry naturally on a sunny and windy day, and the simple and delicious bacon is done.

Wipe it clean again, pour in the soy sauce, and cover the pork. Marinate overnight, turning it for about 2 hours to facilitate the flavor and color evenly.

Then use the wire to drill holes to hang to a cool and ventilated place, the weather with the north wind is best to dry for a long time, which affects the degree of softness and hardness, this depends on personal hobbies, after drying, very dry can be stored at room temperature. If it is not dry, it is best to vacuum-pack it and then refrigerate 3 more strips

Cut the belly into strips and wash it, cut a small hole at the top of one end and thread it through a rope and let it dry for a day.

Put the Fenjiu, light soy sauce, sugar, and monosodium glutamate on a plate and mix well.

Put the belly that has been dried for a day and mix well with the stirred seasoning and marinate overnight.

Hang it up and dry it until you see that the fat meat has a dripping feeling of oil, and the lean meat becomes hard, and it will take about a week if the weather is good.

Effect after sunburning.

Steamed a little to eat, good, good.

Ingredients: 500 grams of pork belly, 25 grams of refined salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, 15 grams of sugar, 15 grams of high liquor, 10 chicken cubes with peppercorns, half star anise.

Cooking steps:1After washing the pork belly, cut it into an appropriate length (cut it or not to your liking, I mainly eat it for convenience), use kitchen paper to absorb the water, put the pork belly into a large basin, pour all the salt in, slowly knead for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt, try to rub until the salt is eaten into the meat, cover with plastic wrap, and marinate for about an hour!

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

3.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 don't do, 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 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, knead it gently! (It's even better in a crisper box!) ）

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

5.After marinating, take out the meat, 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! Generally, I dry it until it starts dripping and collect it two days later!

Just store it freezing! Stir-fry, steam, shabu-shabu, stew, claypot rice, etc.

Bacon is generally air-dried, and bacon exposed to the sun is easy to sour. The practice of bacon is different in various places, and the taste is also different, we do bacon here are made of pork rump and pork belly, cut the meat bought back into long strips two to three inches wide for later use (do not wash), fry the spoon and put salt pepper star anise leaves to fry the fragrance, and then evenly smear the salt on the meat, the process should be gently massaged into the flavor, and then tied with a rope to dry for a day, after smearing evenly with our Northeast farmhouse sauce, it can be dried in a cool and ventilated place, and the sauce on the surface is washed and made when eating. The bacon produced in this way is cleaner and has a strong sauce aroma.

Steps of how to make dried bacon.

1. Ingredients: 5000g pork, 500g salt, cooking wine, first prepare 10 catties of pork and wash it. 3. Then sprinkle salt on the washed pork. 4. Touch more salt where the meat is thick. 5. Then touch the cooking wine.

1.When you buy pork, ask the boss to help cut it. The pork bought back is first washed with water, and then soaked in water.

2.Cut a few slices of ginger, put them in water, and bring them to a boil, depending on the amount of water that can be submerged with pork. Then put the pork in the water for a while to remove the smell of the pork.

3.The pork with no smell is threaded one by one with a cotton rope and hung outside to dry.

First of all, prepare the materials needed Don't wash the meat, just put salt to marinate for 24 hours, if you encounter bad weather and other reasons, you can also marinate for a longer time, and put a ** inside the seal after salting; 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 put the meat.

Mix all the ingredients by hand, cover and marinate overnight (turn over halfway through, and replace the meat that has not been soaked on the top to the bottom) 7The next day, tie the meat with cotton thread.

Choose fresh pork and a clean, waterless tub of pure stainless steel and sprinkle evenly with a fine layer of salt. Then rub it repeatedly to allow the salt to reach every corner of the meat more fully. After kneading, sprinkle a layer of fine salt on the surface of the meat, then press it tightly and place it in a cool place to marinate for about 7-10 days.

After the meat is marinated, tie the meat with a sturdy string and hang it in a sunny place to dry until the oil comes out. <

1. Choose fresh pork and a clean stainless steel basin and sprinkle evenly with a layer of fine salt.

2. Then rub it repeatedly so that the salt reaches every corner of the meat more fully.

3. After kneading, sprinkle a layer of fine salt on the surface of the meat, then press it tightly and place it in a cool place to marinate for about 7-10 days.

4. After the meat is marinated, Silly Bridge ties the meat up with a strong rope and hangs it in a sunny place to dry until the oil comes out.

1. Rinse the pork belly with water (let the meat seller cut it into strips about ten centimeters wide in advance), wash off the impurities and blood streaks on the surface (the pork belly is best to choose meat with even fat and lean meat, otherwise the bacon fat will be very small after shrinking), and then drain the water for later use;

2. Take a clean empty basin, put the pork belly in, add 200 ml of light soy sauce, 200 ml of dark soy sauce and white wine, pour all the salt and sugar, and then put ginger, garlic and a small amount of peppercorns into the basin together (those who like spicy food can also put a little chili powder appropriately);

3. Then evenly spread all the seasonings on the surface of the pork belly by hand (note that some corners must also be smeared), and then put it in a cool place to marinate for about three days, during which the pork belly needs to be turned over again every day to ensure that each part can have seasoning juice;

4. After three days, tie all the pork belly with a rope and hang it in a ventilated and cool place to dry for about ten days (it is best to spread a layer of newspaper under the pork belly, because there will be grease dripping during the drying process);

1. After marinating for about a week, take out the bacon and bacon to dry, first of all, clean the bacon and bacon with warm water, and the purpose of cleaning is to remove the botulinum toxin produced by long-term pickling. Make the bacon and bacon golden and shiny in color.

2. Use a rope to pierce the bacon and bacon, and try to perforate near the fish bone and where there is more lean meat. Avoid falling due to gravity, wind and other factors.

3. It is dried in the sun for about 10 days, showing golden yellow, and it can be stored by hand press.

4. If you need to store it for a long time, you can further dry and dry the cured meat, seal it in a fresh-keeping bag according to the amount of one serving, and store it in the refrigerator freezer, which can generally be stored for six months. But despite this, it is recommended that everyone consume it as soon as possible.

5. Because bacon needs a dry environment, it is not suitable for storage in the refrigerator. There are often vegetables and fruits and other foods in the refrigerator, and the humidity is high, which can easily lead to mildew. If there is only a little mildew on the surface, it can be wiped clean with warm water and placed in a ventilated place to dry; If there is a lot of mold, it is not recommended to eat it.

6. As a meat product, bacon is not bad for a long time, after the winter solstice, the bacon made before the Great Cold is preserved for the longest time and is not easy to change taste. Bacon is kept at room temperature, and the taste of bacon is the most authentic before the third month of the lunar calendar, as the temperature rises, although the meat quality of the bacon remains unchanged, the taste will become pungent in the throat. Therefore, after the third month of the lunar calendar, bacon cannot be stored at room temperature.

7. The best way to preserve bacon is to wash the bacon, wrap it in plastic wrap, and put it in the refrigerator, so that the bacon can be stored for a long time, even if it is three or five years, it will not change its taste.