The method of making salted meat, the practice of making bacon with salt

1. Extraction: Cured meat raw materials are divided into two types: bone-in and bone-free. The cured meat processed with bones is divided into slices, small pieces, and hooves and legs according to the different parts of the raw meat.

Fragmentation refers to the removal of the head, tail, and back of the legs; A small piece refers to a rectangular piece of meat (legs and feet are pork legs with claws) of about kilograms each.

2. Refurbishment: Finishing and removing minced meat, dirty blood, lymph, broken oil, etc., in order to penetrate the salt, it is necessary to cut a knife every 2 6 cm on the meat block, and the concentration is generally 1 3 of the meat quality. The size of the knife edge, how much is the depth, according to the temperature and muscle thickness, such as the temperature above 15, the knife edge should be larger, more, in order to speed up the pickling speed; 15 Below it may be smaller, and less so.

The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack. After 4 5 days of overturning, the upper and lower floors are reversed; and sprinkle with an appropriate amount of fresh salt. After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied.

It takes about 25 days to rub the salt three times to make it a finished product.

4. Fixed salt: cured meat can be stacked in -5 cold storage for preservation, or it can be immersed in 24-25 degrees of salt water. If there is turbidity and peculiar smell of salt water, it means that the salt brine has deteriorated, and the salt brine must be re-boiled before use.

1. Processing period: Generally after the winter solstice to before the beginning of spring, that is, from December 23 to February 6 in the Gregorian calendar, the processing period is about 40 days.

2. Preparation of raw materials: salt, pepper, and five-spice powder.

3. Pickle salt and pepper powder: Meat, salt, pepper, and five-spice powder should be mixed in the ratio of 100 2 2 1, and the salt and pepper powder should be mixed well for later use. As soon as possible, the slaughtered pork is rubbed with salt and pepper powder, and then it is loaded into a large vat for marinating, and the large pieces of meat are put down, and the small pieces and thin strips of meat are placed on the upper part, and after being filled, they are covered with a wooden board or film without turning.

The marinating time is 5 to 7 days, so that the salt and pepper powder fully dissolves and sticks to the meat strips.

4. Smoke: Hang the marinated meat strips one by one on the hanger above the fire hall, and expand to the surrounding area with the center point of the fire hall. The meat strips are rice meters high from the fire hall, and the farmers use the winter to cook and heat the firewood on the fire hall to produce smoke and heat for fumigation.

The number of smoked and dried is appropriate for natural cooking and heating, and the day is smoked and dried at night, and the cold and hot are alternate. Generally, the smoking period is 30 days and 60 days, and the fuel is better than charcoal forest, timber forest, sawn wood powder, dry cake, chaff, etc., and should not be smoked with garbage or waste paper scraps and agricultural film. The flame should not be too large and too rapid when smoking, so as to prevent the outside from drying and growing inside.

Bamboo curtains or agricultural film fences should not be used around the meat strips. In the middle of the way, the hanging meat strips can be swapped with each other.

5. Off the shelves for storage: After one or two months of smoking, the meat strips gradually lose water and dry out, and the color turns from white to brownish-red, so it can be taken off the shelves for eating or storage. In order to prolong the eating period and ensure the authentic taste of bacon, the following four methods can be used:

The first is to hide the smoked meat strips in the grain pile or chaff, the second is to hide in sawdust, the third is to hang on the airy and dry wall panel, and the fourth is to wrap the straw in a dry place.

It is very simple to make bacon with salt, first of all, you must buy pork belly, the pork belly first shaved the skin with a knife, the pork belly is not washed with water, and each side is wiped with salt directly, especially the skin of the pork belly, you should rub it with salt, and then prepare a jar with a lid, put the pork belly coated with salt on each side, put it in the jar, cover it, wash it with warm water after marinating for 5 to 7 days, bask it in the sun, go down to dry, dry it until the fat drips oil, if it can be dried until the fat is transparent, it is better.

The production process of salt is: drying salt with seawater or boiling salt with well water and salt lake water, so that the salt crystals can be precipitated, and coarse salt can be obtained by dissolving, precipitating, filtering, evaporating and other processes. For the sake of people's health, the basic food consumed by Chinese residents is iodized salt.

Table salt** is different from sea salt, lake salt, soil salt, well salt, mineral salt, etc., and the main ingredient is sodium chloride. According to the relevant regulations of our country, the sodium chloride content of well salt and mineral salt shall not be less than 95%.

Table salt generally also contains a certain amount of impurities, such as barium salts, chloride, magnesium, lead, arsenic, zinc, sulfate, etc.

In the early days, the production of salt was directly installed on the stove, set up an iron pot, and boiled over a fire, which was not only time-consuming, but also consumed fuel, and the output was relatively low.

Ingredients: pork belly, natural salt, Sichuan pepper, high liquor.

Do not wash the pork belly you bought, wipe the blood stains on the surface with a clean and slightly damp cloth, and dry it in the tuyere until it is dry and non-sticky;

Pour the salt and peppercorns into the wok and heat them over medium heat, and when the peppercorns are fragrant and the salt is slightly yellow, they are not hot from the fire, and then take 2 or 3 of the amount evenly spread on the meat, and rub it slightly;

Prepare a suitable (pottery or porcelain) marinating container, arrange the meat in it, drizzle 1 tablespoon of high liquor and press it with weights, and place it in a cool place away from the heat source;

After 24 hours, pour out the marinated water, spread the remaining 1 3 pepper salt on the meat, pour 1 spoon of white wine, and continue to marinate with heavy objects;

The salting can be completed in about 48 hours, and the salted meat is strung with a rope and hung in the shade at the tuyere, and dried until the meat is slightly hard, then cooked and eaten or refrigerated.

Tips:

The materials used to make pickled products must not be washed, which is the most basic common sense; The so-called pickled products are made firm and mellow by pickling and air drying; After pickling, the ingredients only need to be washed with warm water before cooking, and not washing before pickling can extend the shelf life for a long time;

The ratio of meat to salt is 3 yuan (15 grams) of salt per catty (500 grams) of meat, which is my experience from searching for pickling habits in northern Jiangsu and Jiangnan; The so-called 1 pound of meat and 3 coins of salt, the amount of salt refers to the decimal conversion algorithm, that is, 50 grams is equal to 1 tael, which is equal to 10 coins; The specific amount of salt is related to the curing time, the less salt, the marinated meat is not fragrant enough; If there is too much salt, it will conflict with the taste, and this ratio is more in line with the taste of Jiangnan people; The marinating time is within 48 72 hours, and I prefer to reduce rather than increase;

At present, there are many varieties of salt in the supermarket, but none of them are marked with saltiness, and my experience is that the coarser the particles, the smaller the moisture; Therefore, the effect of using pickled salt (extra coarse particles) may not be good, and it is not easy to be absorbed by the ingredients; The fine salt used for ordinary stir-fry has a large water content, and it is not suitable for pickling; I have used bagged sea salt, lake salt and natural crystal salt, which are medium in grain and moderate in moisture, so they are suitable for pickling; If pickled salt is used, it can be crushed in advance before use;

The marinated bacon should be dried in a ventilated and unlit place, and it is best not to bask in the sun, because the fat will accelerate oxidation and change color and taste after heating; When the meat is slightly hard and the surface is dry and not sticky, it is considered to basically meet the food standard; Usually the nitrite content of pickled products reaches its peak in a 3 to 20-day cycle, so it will be relatively safe to eat after three weeks.

The amount in the recipe is not deliberate, but the purchased ingredients are screened and the meat that meets the requirements is used for marinating, as long as the proportion is mastered.

1) Wash the pork belly in cold water and use a kitchen paper towel to absorb the water;

2) Crush the peppercorns, sauté them with salt in a pan until fragrant, then spread evenly on top of the pork belly while hot;

3) Put it in a ziploc bag, add a few drops of liquor, and refrigerate it for 5-6 days, preferably with a heavy weight on it;

4) Hang it in a ventilated place without sunlight to air dry for 7-10 days.

Summary. 5. Wait for the lean part of the meat slices to be slightly charred, add hot water to the pot, turn to high heat and start cooking. 6. Add chicken essence, lard and garlic leaves to the pot, stir a few times, and boil until the water boils.

7. Pour the meat and soup in the wok into the special pot for induction cooker. At this time, wash the cabbage and tear the cabbage into slices for later use. 8. Put the pot on the induction cooker, click the induction cooker switch, select the hot pot button, turn down the temperature, and put cabbage in the pot.

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The preparation of brine meat is as follows:

1. First of all, cut the salted meat into slices, and wash the dried chili, ginger, star anise, and garlic leaves. 2. Pour the right amount of oil into the pot**.

3. Wait for the oil to burn until it is seven mature, drain the meat slices into the pot, spread the oil in the pot, and stir-fry the oil over medium heat. 4. After the meat is fried in oil, add ginger, dried chili pepper and star anise, stir-fry the meat slices, and continue to fry the oil. Rotten hands

5. Wait for the lean part of the meat slices to be slightly charred, add hot water to the pot, turn to high heat and start cooking. 6. Add chicken essence, lard and garlic leaves to the pot, stir a few times, and boil until the water boils coarsely. 7. Pour the meat and soup in the wok into the special pot for induction cooker.

At this time, clean the cabbage on the stool and tear the cabbage slices for later use. 8. Put the pot on the induction cooker, click the induction cooker switch, select the hot pot button, turn down the temperature, and put cabbage in the pot. 

The method is as follows: 1. Remove the hair of the pork belly, wash and cut it in the pot, and remove it with boiling water after the pot is decontaminated.

2. Put the pork belly into another clean pot, and pour an appropriate amount of warm water at one time to cover the pork.

3. Put in an appropriate amount of salt according to your own needs and cover the pot.

4. Bring to a boil over high heat, then turn to medium-low heat and simmer until cooked.

5. Drain the soup and sweat slices and eat immediately.

2. The salt in the boiled meat increases or decreases according to your own taste, if it is too light, you can add light soy sauce.

3. It is best to add a sufficient amount of water at the beginning of cooking meat, and do not add cold water halfway.

4. The doneness of the boiled meat should be easy to insert with chopsticks, which is too bad and not delicious.

Stir-fry the crystalline coarse salt first, and when it is time, put the fresh pork in the pan and mix well with the salt.

Cool and marinate for a week.

After a week, the meat is taken out and washed white, and then covered with a gauze to dry the oranges.

The thing is smoked and roasted with thick smoke, the heat should be controlled, the meat will be cooked if it is too large, and the flavor will not enter the fragrance if it is too small, and there is a strong smoky taste.

When the meat is grayish-yellow in appearance, it is finished.

There are also many times when it is smoked for a long time and finally becomes a deep black color.

Ingredient main

Pork belly 3 pounds for 4 people.

Excipients others

60 ml light soy sauce, 50 ml dark soy sauce, 30 ml of white wine, 20 grams of rock sugar, 2 star anise, 1 handful of Sichuan peppercorns.

The practice of curing bacon at home.

Step 1

Wash the pork belly and cut it into cubes to dry.

Step 1

Prepare the spices.

Step 1

Pour them all into the basin, massage them for a while, cover them with a good lid, and marinate them for three days.

Step 1

This is a cut of meat that has been marinated for two days.

Step 1

This is prepared for air-dried bacon.

Picture of the finished cured meat of its own house.

<> cooking techniques for curing bacon at home.

Tips:

This is the bacon that has been dried for four days, and there are some soft oranges inside, most of which are hard, if it is too dry, it is more troublesome to do when it is closed, and it is a little difficult to eat.