If bacon wants to taste good and can last for a long time, what is the trick to marinating bacon?

If bacon wants to taste good and can last for a long time, what is the trick to marinating bacon? If you want sausage bacon to taste good, from my own point of view, there are three tips for knocking. First, before pickling, it cannot be cleaned with a lot of water; Second, in the whole process of pickling, it is not necessary to use only seasonings such as edible salt; After pickling, in addition to natural air drying, pine resin can be added to smoke if possible.

The meat products used to make bacon must not be cleaned with warm water, which looks safe and hygienic, but in fact, it washes off the vegetable oil on the surface, which will not be conducive to the production of bacon. Don't think that the vegetable oil on the surface also plays an important role in the production of bacon. In the process of curing bacon in my hometown, I will use a neat wet rag to wipe off some of the damaged parts, and the remaining part will remain in its original state, and then it will be pickled.

In the process of curing bacon, if only edible salt is used, the sausage and bacon will be marinated, and there will be no other taste except for the salt taste. If you grind various spices and mix them with edible salt to create a fragrant flavor, and rub them evenly on top of the meat to be marinated, you will get a different taste. Now on the market, there are also the most specific condiments for marinated pork.

If it is too troublesome to make it yourself, you can also buy the marinade directly and use it to marinate the pork, which can also have the same practical effect.

After these two steps, all that remains is to blow dry this one process. When I was a child, when I made sausage and bacon at home, I would use pine and cypress tree skills, or pine resin, to smoke bacon. This method will make the sausage bacon quickly form, and also digest and absorb the aroma of pine and cypress, which will add a lot of color to the sausage bacon.

With the birth of marinades, the step of smoke has long been omitted by more and more people. In addition to process improvement, it is also because the smoke is not very healthy, and there is also a certain environmental pollution to the environment. In order to make the sausage bacon delicious, in addition to the above three points, there is another point that is also very important.

That is, when you buy pork, you should try to choose pork belly, so that it is fat and thin, and after the marinating is completed, the taste is also the best.

There are many materials for bacon, chicken, duck, fish, and beef are all available, but the most authentic is the bacon marinated in pork, which is the best, beautiful in color and crystal clear.

Pork is best to use pork belly and two knife meat, the so-called "two knife meat" is to unscrew off the tail around a circle, leaving the piece of meat close to the hind legs, "pork belly" is the piece of meat in the belly of the pig, the fat and lean ratio of the meat in these two places is better, the cured bacon taste is also very good, the color is more beautiful, if it is too thin, the bacon taste is too hard, too much fat and too greasy, so the appropriate fat and lean ratio is the best.

First of all, the meat must not have moisture, the meat must be dried, and then the proportion of salt must be controlled.

If bacon wants to taste good and can last for a long time, the meat should be cleaned before marinating, and then drained, and it must be dried without water.

Generally, in autumn and winter, it is more suitable for marinating bacon, that is, many rural areas will marinate some bacon before the year, and the bacon marinated at home is more assured to eat, and the taste is not bad. Of course, marinated bacon actually has to master some skills, and only by mastering the skills can you make the cured bacon more delicious. <>

First of all, we need to prepare a large amount of pork belly, and we need to process the fresh pork belly, and wash it with water after buying it. When washing the pork belly, there are actually some tricks, you can add some flour and scrub it with flour, so that the pork belly can be washed very clean. The washed pork belly should be put in the basket to drain the water, and then wrapped in gauze on the outside of the pork belly and gently patted, which can make the meat of the pork belly more loose, and the bacon will naturally be more flavorful.

After the pork belly is beaten, put it in the basin, then prepare a little cool white boil, add an appropriate amount of white vinegar to the cool white boil, stir well, pour it directly on the surface of the pork belly, and spread it evenly. Then we continue to cover the surface of the pork belly with gauze and wait for about two hours, so that the blood in the pork belly will be pickled, we need to pour all the blood and water inside, and then pour some ginger water on the pork belly, sprinkle some salt, cover the gauze and continue to marinate for about a day, the cured meat that comes out of this way is actually the most flavorful, if the conditions allow, the marinating time can be slightly longer. <>

The next thing we need to do is to air dry, we make a hole in the marinated pork belly, then tie it with a string and hang it in a ventilated place to air dry. This time may be a little longer, generally at least half a month or so to completely dry, when we find that the surface of the pork belly begins to flow oil, it means that the bacon we make at home has been completely marinated. At this time, we can store the bacon in the refrigerator, and take it out and cut it at any time when we want to eat it.

Marinate bacon and put seasoning, use salt, as well as large material pepper, chili noodles into a very fine powder, fry the salt, and then add the broken spices and mix together, used to marinate the meat will be more flavorful, more fragrant.

How to marinate bacon to make the meat more delicious? Marinating of ordinary bacon: 1. Selection of materials:

The meat of the pork rump, with the skin, is connected with fat and lean (half fat and half lean). Ingredients: (according to 10 kg of pork) 300 grams of salt, 200 grams of Sichuan pepper, 150 grams of star anise, 150 grams of fennel, 30 grams of cloves, 75 grams of Kaempfera, 30 grams of bay leaves, the above ingredients are fried and ground into powder.

200 grams of ginger, 100 grams of sweet noodle sauce, 500 ml of cooking wine. Mix the ingredients well. Fumig:

Sawdust, fresh cypress, some pine branches. 2. Production process: Cut the pork into 3 4 cm thick pieces, wash them, evenly wipe the ingredients all over the surface of the pork, put the pork into a closed container and marinate it for 5 days, turning it once a day (to make the flavor more even).

Pierce the meat through a hole and hang it to air dry for 3 to 5 days. Sawdust is inserted into a metal cylinder (e.g. gasoline cylinder with bottom and cover) and ignited, covered with pine branches, and then covered with cypress, and a mesh rack is placed on top of the cylinder, on which the pork is placed, and so on until the surface of the pork turns yellow or black. Hang the pork in a well-ventilated area and wait for the bacon to dry through, and you're done.

It is necessary to grasp the time of pickling, but also to grasp the temperature of pickling, but also to choose a reasonable place to place, and pay attention to hygiene in the production process.

I think it's best to put the meat in the bacon broth when the temperature is high, so that the flavor penetrates.

Many people may only use salt to coat this bacon, but not star anise and peppercorns. With the addition of star anise and Sichuan peppercorns, the bacon will be more flavorful and delicious.

1. Refrigerate and store.

You can clean the dried bacon and drain the water, wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze it, if the bacon is relatively large, you can take a small piece and then put it into a fresh-keeping bag, this preservation method is suitable for all bacon, and the preservation time is the longest, even if you keep it for three to five years, there is no problem, if it is sealed and preserved, the effect is better. You can also keep bacon in the freezer compartment of the refrigerator so that it can be kept for at least a year without spoiling or spoiling. 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.

2. Dry and preserve.

If the local room temperature is below 20 degrees Celsius and the humidity in the indoor air is below 60%, you can hang the bacon in a cool and ventilated place without sunlight indoors, so that it can be stored for about 3 months, and the lower the room temperature and humidity, the longer it will be stored. This method of preserving bacon has a disadvantage, that is, it is easy to ooze fat after a long time, which makes the bacon turn into firewood and affects the taste, so it is only suitable for short-term preservation of bacon when it is relatively cold.

Chinese like to eat bacon during the New Year, mainly because the living environment was not very good before, and there was no refrigerator to preserve food in the countryside after killing pigs, so smoked or air-dried meat was used to preserve meat. Bacon tastes unique, but it will be more troublesome to preserve, especially in the south, where it is more humid and easy to spoil. Here are some tips for storing bacon.

The first method is to soak the bacon in the liquor for about 15 minutes, and then put it in an airtight jar, which can be stored for more than half a year, and the taste is still very good. If you pour some cooking oil on the bacon, the effect will be better.

The second method is that if the temperature in the place is very low, below 20 degrees, and the moderate is not very high, you can hang the bacon directly indoors, without doing any measures, this way of preservation can reach about three months. If bacon is found to be spoiled, it needs to be discarded in time.

Although bacon is very delicious and there are childhood memories, it is not recommended to eat too much, especially for the elderly and children, the salt content in bacon is relatively high, and eating too much will affect the health of the kidneys. In addition,People with diabetes and kidney disease are best not to eat bacon.

When making bacon, in order to prolong the freshness of the meat, it will let a lot of salt pickle, so before eating bacon, the bacon should be cleaned and boiled in water, so that part of the salt can be removed. When stir-frying bacon, be careful not to put salt, you can fry it with some vegetables. It should be noted that if you find that the bacon has spoiled, you should discard it and not eat it to avoid causing diseases.

Bacon is generally hung in a cool and ventilated place to store it for a longer time.

You can dig a small hole in the ground and put the bacon in the basement so that the bacon will not spoil and will be more fragrant.

You can skewer the bacon and hang it in a more ventilated place to dry it when there is sun.

If you want to store bacon well, be sure to store it in a relatively dry place.

First of all, we can put it in this refrigerator and freeze it, so that's fine.

I think it would be better to smoke it for a longer time.

Put the bacon in a low-temperature pantry and you'll be fine.