What tips do you know for curing bacon?

As the weather gradually turns colder, the New Year is slowly approaching, and it is the annual season to make bacon. If you want bacon to taste good, in my personal opinion, there are three tricks. First, before marinating, do not rinse with plenty of water; Second, in the pickling process, don't just use salt as a condiment; Third, after pickling, in addition to natural air drying, it can be supplemented with rosin smoke if possible.

The meat products used to make bacon must not be cleaned with water, which seems to be clean and hygienic, but in fact, it washes off the grease on the surface, which will not be conducive to the production of bacon. Don't look at the fat on the surface, it plays an important role in making bacon.

In the process of marinating bacon, the old family will use a clean damp cloth to wipe off the defaced part, and the remaining part will remain unchanged, and then start marinating.

In the process of curing bacon, if only salt is used, then the cured bacon will not have any taste other than saltiness. If you grind various spices into powder, mix them with salt and stir-fry until fragrant, and spread them evenly on top of the meat to be marinated, you will get a different taste.

Nowadays, there are also seasonings for cured meats that are sold in the market. If it is too troublesome to make it ourselves, we can also buy marinade directly and use it to marinate meat, which can also have the same effect.

After these two steps, all that remains is the air-drying step. When I was a child, when I made bacon at home, I would use pine and cypress branches, or rosin, to smoke bacon. This practice will make the bacon form faster, and also absorb the aroma of pine and cypress, which will add a lot of color to the bacon.

With the advent of marinated meats, the step of smoking has been omitted by more and more people. In addition to process improvement, it is also because the smoke is not very healthy, and it also pollutes the environment to a certain extent.

If you want to make bacon delicious, in addition to the above three points, there is another point that is also very important. That is, when we buy meat, we choose pork belly as much as possible, so that the fat and lean are appropriate, and after the marinade is successful, the taste is also the best.

Every time it's almost the New Year, my family will prepare cured bacon in advance, because the family likes to eat, and the practice of bacon is also very simple, you can also do it at home, buy bacon outside, always think that it is not clean, and it is not safe to eat, or it is better to do it at home, through the experience of making bacon over the years, this "fast" curing "bacon" method is the best to use, many people think that when marinating bacon, you only need to put salt, in fact, it is not just salt, Also keep in mind these four tips, the bacon made will not be bad even if it is left for a year, let's take a look!

Adhering to the traditional handicrafts, the twelve flavors of edible spices such as star anise, star anise, sesame pepper, poria cocos, fennel, five-spice powder and raw pork are sent into the porcelain jar to marinate for about 15 days, until the aroma of the condiment completely penetrates into the meat, and then it can be regarded as pickling.

Xiangxi people pay more attention to the process of smoking bacon, the general smoking time will be manipulated in the middle of 30-60 days, the raw materials selected during smoking, all are made of prepared mountain fir wood, orange peel, tea shell, rice husk, etc. to carry out smoking, simmering and slow smoking until there is no moisture, and the color is light brown as the standard.

In the process of making bacon, smoking bacon and drying actually go hand in hand, and at the same time of smoking, the cured meat will also be hung in a ventilated place to dry, so this step is also very important, but it can be carried out at the same time as smoking. Hang it up and blow dry, and basically you can eat it after a month.

In order to better increase the shelf life, the bacon can be maintained pure, Xiangxi people will generally hide the smoked bacon in the rice husk, wood residue, or wrap it tightly with wheat straw and dry it in a ventilated place, which will not only increase the storage time of the bacon, but also ensure that the bacon is pure and tasteful.

Xiaohan marinated bacon, must remember the "4 tips", that is, the fine ingredients, marinated raw pork, slow smoking and drying. The bacon produced in this way has the characteristics of firewood bacon in the farmhouse, and it is also mellow and chewy, fragrant, and at the same time can ensure the taste of the meat.

The tips for marinating bacon are: after the pork is evenly coated with salt, a layer of white wine is evenly brushed, and let him marinate the salt fried for a week, which is much better than the raw salt directly put in, and it is easier to taste, and the fragrance is more sufficient.

Wipe clean with a cloth, add spices, etc. Wipe it clean with a cloth, and be sure to dry the water of the bacon before marinating to prevent mold; Add spices so that the marinated meat will taste better.

The pork belly should be wiped with a cloth, the skin of the pork belly should be scraped clean, and the appropriate amount of spices and salt should be added, and it should be marinated in advance before it is air-dried and placed in a sunny place to dry.

You can't wash the pork with water, you can't just put salt, you have to marinate it before drying, you have to put some soy sauce to marinate, and you have to put it in a sunny place to dry.

Once the pork is ready, it is marinated in coarse salt for a few days, then air-dried, then hung up and placed in a cool place at home, where it rests for a few months before it is ready.

Cured bacon is made by our family every Chinese New Year, the marinated bacon is very fragrant, delicious, whether it is used for stir-frying or cooking, it is an excellent flavor. In ancient times, there was a custom of curing bacon, because there was no refrigerator to keep it fresh, so many people would use the method of curing to preserve the meat, and over time a tradition was formed.

The classification of bacon is actually very detailed, on the one hand, it includes bacon pork, duck, rabbit, dried gizzard and other bacon meat, on the other hand, it also includes sauce meat such as clear sauce meat, sauce sealed meat and air-dried meat such as air-dried beef, chicken, and lamb leg. All parts of our country have the customs and traditions of cured bacon, which is the debate in the Sichuan bacon, Kaifeng mutton bacon, Nanjing duck, Ningbo duck, Chengdu Yuanbao chicken, Guanghan silk rabbit, Beijing clear sauce meat, Guangqiu sauce sealed meat, Hangzhou sauce duck, Yunnan wind chicken and so on are all traditional famous products. However, because of the different curing methods and people's tastes, the quality and taste of these bacon are also different.

In my family, I have always helped my mother with Ran, so I know the process of making bacon (of course, only in our house).

The first is to prepare the pork belly, which is the main ingredient, because cured bacon – from the name it means that there is absolutely meat to be present. Secondly, it is necessary to prepare coarse salt, white sugar, light soy sauce, dark soy sauce, rice wine and other accessories.

Cut the pork belly into pieces and clean them. And prepare a large pot, it must be large enough, and the general pot for vegetables is absolutely not allowed. Then it's a matter of evenly spreading the pre-prepared coarse salt on each piece of meat.

The purpose of uniformity is to allow the meat to be soaked with salt, so as to avoid salty places and non-salty places after salting. After the salt is smeared, the sugar is smeared, not too much, a little is fine. After leaving it for a while, soak it in wine, and pour the old noodles soaked in cumin, star anise, and Sichuan pepper.

Finally, I put five-spice powder into it, and I heard that the flavor of the bacon marinated in this way can last longer.

The above is my family's method of marinating bacon, which is very common.

A good piece of pork belly should be chosen. Clean the pork belly and then smear it with cooking wine, soy sauce, oyster sauce, and salt, and marinate it overnight, and hang it in a cool and ventilated place for about two days. Then steam in the pot for about two hours, put it in a cool and transparent place to continue to dry, the cured bacon that comes out of this way is very delicious, and the taste is particularly good and prudent.

I know the method of bacon, first buy some pork back, then clean it and send it back to the pot to burn oil, put the pork in, then add some condiments, and finally stir-fry for about 30 minutes, so that the finger will make the dust to make the hungry marinated bacon.

You know, first of all, you must prepare ingredients and seasonings such as pork belly, salt, white sugar, and other materials, and then Fu Bi will control the moisture of the pork belly and wipe the seasoning evenly, put it in a jar or a large container, and wait quietly to eat.

The bacon method is to cut the pork belly into strips, and then apply all the condiments we have prepared on top of the pork belly, which can be marinated for about half an hour. Add some soy sauce, and then continue to marinate for as long as possible, then take a rope to thread the bacon, hang it in the yard, and dry it for about a week to slip into the air. Then add the abrasives of other letter liquids to smoke.

Finally, it is boiled and ready to eat.

I also know that the pork belly should be washed, and then soy sauce should be added, light soy sauce, rock sugar, salt, and white wine, marinated for a period of time, and then covered with plastic wrap, and then put it under the stone for a period of time, and then put the meat in the sun for a period of time, and the time should be controlled, which is about a week.

The Sichuan bacon method is as follows:

1. Preparation: Take fresh meat or frozen meat with thin skin, moderate fat and lean skin, scrape off the skin and meat dirt, and cut it into 1 l kilogram, 4-5 cm thick standard ribbed meat strips. If you want to make boneless bacon, you also have to cut off the bones.

7 kg of salt, kg of refined nitrate, and 0 4 kg of pepper for processing bone-based bacon. 2 5 kg of salt, 0 2 kg of refined nitrate, 5 kg of sugar, kg of liquor and soy sauce, and 3-4 kg of distilled water are used for processing boneless bacon. Before the preparation of auxiliary materials, the salt and nitrate are crushed, and spices such as pepper, fennel, and cinnamon are dried and milled.

The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over; (2) Wet picking. Put the marinated boneless bacon into the prepared marinade for 15-18 hours, and turn the tank twice in the middle; (3) Mixing. Rub the meat strips with crisp ingredients and put them in the jar, pour the sterilized aged pickling solution to flood the meat strips, and the amount of salt in the mixed marinade does not exceed 6.

3. Smoked bone-cured meat, which must be rinsed and dried before smoking. Usually 8-9 kg of charcoal and 12-14 kg of sawdust are used per 100 kg of meat embryos. Hang the dried meat embryo in the smoking room, ignite the sawdust, close the door of the smoking room, make the smoke evenly dispersed, the initial temperature in the smoking room is 70, and gradually reduce to 50-56 after 3-4 hours, and keep it for about 28 hours for the finished product.

The bacon that has just been formed must be aged for 3-4 months.

I learned about it from the owner of Shanshan Pujiang Specialties, but the process was still complicated, so I finally chose to buy it at Shanshan Pujiang Specialties instead of making it myself.

Recipe for curing ham and bacon.

1. Ingredients: 2500 grams of pork ribs (pork belly).

2. Seasoning: 75 grams of salt, 13 grams of Sichuan pepper.

3. Cut strips 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 scalded until they are warm, rub them and put them in a porcelain basin, the skin is facing down, the meat is facing up, and the top layer is 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.

4. Smoking: 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 is dry.

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

Cuisine: [Making bacon].

Ingredients: pork belly, high liquor, salt, bay leaves, dried chilies, grass fruits, star anise, cinnamon, Sichuan pepper.

Methods and Steps].

1. When buying pork belly, we should keep the skin of the pork belly, and the bacon produced in this way is more authentic. Set aside the fresh pork belly you bought, then prepare a sharp kitchen knife and use the knife to scrape firmly over the skin of the pork belly. In this way, the pork hair on the skin of the pork belly can be shaved clean.

2. After scraping the pork belly, we use a knife to cut the pork belly into small strips, and at this time we put the cut pork belly aside. Everyone must remember that when making bacon, never wash the pork belly with water. Otherwise, the bacon made not only has a bad taste, but also is easy to deteriorate.

3. Prepare a pot, and we will boil the pot dry. Reduce the heat to medium, shake the bottom of the pot to heat evenly, and sprinkle more salt in the pot. We use a spatula to stir the salt in the wok, a process called sautéing.

Observe the color of the salt, and fry it until it is slightly yellow.

4. After the salt is fried and slightly yellowed, we have to add spices to the pot. We put bay leaves, dried chilies, grass fruits, three star anise, a cinnamon bark and an appropriate amount of peppercorns in the pot. After stir-frying a few more times, then turn off the heat, at this time the aroma of the spices will be stir-fried, exuding bursts of aroma.

6. After that, we let the fried salt cool, grab a small amount of salt with our hands and spread it evenly on the meat. Then we pour the spices that have just been stir-fried into the basin as well, and at this time we cover the lid and let the salt and spices penetrate into the meat. After marinating for 24 hours, we turn the dough again.

7. When the time is up, we open the lid and find some water in the basin. This water is salted and salted, so let's not pour it out. We turn the meat over and let the brine spread evenly over the meat.

After that, we prepare a thick thread to thread the pork belly on top of a string and prepare it for the next smoke.

8. Prepare some wood, put it on the ground and keep it slightly moist after ignition. There will be a lot of smoke, and we will hang the pork belly that we have just put on and smoke. It didn't take long for this delicious bacon to be ready.

The bacon made in this way has both the aroma of wine and spices, and the taste is much better than that of the one made with only table salt.

Record the life of a beautiful car

Bacon: Hunan specialty pork belly, 5 catties of farmhouse homemade smoked salty.

Tips: 1. The surface of the pork belly must be coated with high liquor, if it is a low degree of sterilization, the sterilization effect is not good, and it may deteriorate and affect the taste.

2. When marinating the pork belly, you only need to sprinkle an appropriate amount of salt and spread the meat evenly. Never put all the salt in it, otherwise the marinated pork belly will be very salty.

3. Don't pour out the marinated water after opening the lid, because this water is also useful, spread this water evenly on top of the pork belly. It can ensure that the surface of the pork belly is even.