When can bacon be marinated, and when is it good to marinate bacon

1. "Heavy snow.

The solar term, every winter wax moon, that is, "light snow."

Before the "beginning of spring", you can marinate the bacon and bacon.

2. Meat curing is made with salt or salt-based, with nitrates, sugar and spices.

and so on. Since ancient times, curing has been a means of preservative preservation of meat products, and meat curing is still commonly used today. However, the purpose of curing has developed from simple preservative preservation to improving flavor and improving product quality, so that curing has become an important process in the processing of many meat products.

The main ingredients of pickling are table salt, nitrate or nitrite.

Phosphate, ascorbic acid.

sugar and spices, etc. Among them, table salt plays the role of dehydration, osmosis and inhibition of bacterial growth and reproduction.

3. Production method.

Selection and repair of raw meat: Choose fresh pork rib meat.

After boneping, cut into strips about 2 cm wide and 40 cm long, and pierce a small hole at the upper end to make it easy to hang through the rope after marinating. Wash the oil slick off the surface with warm water and drain the water.

Marinating: Immerse the ribs in a well-mixed mixture, marinate for 6 to 8 hours, remove the string and hang it on a bamboo pole.

Baking: The cured meat is hung in the oven and heated with charcoal fire at a temperature of 50 55. The wooden frame of the drying room is divided into three layers: upper, middle and lower, if the drying room is the meat strips marinated on the same day, it is necessary to change the position up and down and left and right every few hours to prevent baking.

After about 2 days of baking, the meat strips become bacon products. If you don't use charcoal grilling, you can expose it to the sun during the day, and move it indoors at night, and expose it continuously until the surface is oily.

Normal bacon marinating is after autumn, so the temperature is cool, the meat is not easy to deteriorate, and it will also allow the meat to dry quickly.

Marinate for 5-7 days (generally marinated for 3 days to absorb the flavor, but the longer the marinade, the more fragrant.) The specific time of marinating depends on the temperature at that time, and it must be below 15 degrees Celsius, so that the meat will not spoil), and after marinating, take it out to bask in the sun. And, during the curing process, it is best to turn it once a day to observe the condition of the bacon.

When is the best time to dry bacon.

Around the winter solstice is a good time to marinate bacon. If it's early, the temperature is not low enough, and the dried meat is easy to stink. However, the sun before the winter solstice is spicy and poisonous, unlike the sun after the winter solstice, which is warm and peaceful.

Therefore, generally after the winter solstice, cured bacon needs to be marinated for 7 days and then dried. After being exposed to the sun, the bacon is oily, and the unique salty flavor of the bacon is revealed.

How long does bacon need to be dried.

A week or so.

Hang the marinated pork belly in a ventilated and sunny place until the oil comes out. Generally, it is best to bask for a week. Pay attention when drying, hang it in the sun during the day, if it rains halfway.

Store the bacon in the refrigerator first to avoid mold. Heavy humidity in the evening and at night.

In the evening, put it away in the refrigerator in case there is cold dew at night, which will affect the taste, and air dry until the bacon is shiny.

Marinated bacon should not be dried for too long.

Some people think that the longer homemade bacon is dried, the more fragrant it will taste, but this is not the case. Studies have shown that if bacon is dried for too long, the nutrition and quality will be reduced, because the protein is easy to decompose during the drying process of bacon, and the content of volatile salt basic nitrogen is gradually increasing, so it is best to eat it as soon as possible after a certain period of drying. In addition, bacon should be washed with warm water before cooking, and it is best to steam it again, which not only removes excess fat, but also makes the meat easier to chew.

About 10 days. In most areas, bacon is cured every year after the winter solstice, and after 7 days of marinating, it is left outside to bask in the sun. When marinating bacon, you need to turn it once a day to observe the situation of bacon in time.

What is the right temperature for curing bacon? Cured bacon is also made according to the temperature. Generally, it is good to start marinating bacon under 10.

The climate is different from place to place, and you can marinate it earlier in cold places and later in places that are not too cold. Therefore, in some places, you can marinate bacon in light snow, and some will get it after the winter solstice. If you want to marinate bacon, you need to consider the local climatic conditions, and you can start when it is below 10 degrees Celsius.

Here is the average temperature, and the maximum temperature cannot exceed a dozen degrees.

You can't put it in the refrigerator in the middle of drying bacon! This is bad for nutrition and health! The bacon must be rinsed with hot water at 50 degrees, and then hung to dry small portions, each piece of meat is smeared with a layer of high liquor, how long does it not grow moldy, and the color is beautiful, but also flavorful and sterilized.

Summary. Good morning! Dear

Bacon is generally marinated for 24 hours (a day) and is the best time.

Because the meat is marinated for 24 hours, the auxiliary materials can fully enter the meat layer, and the edible taste of the meat will be greatly increased

Bacon is generally marinated for an optimal amount of time.

Good morning! Pro: Bacon is generally marinated for 24 hours (a day), and it is best to do it in the Mori mold. Because the meat is marinated for 24 hours, the auxiliary materials can be filled with this and slowly divided into the meat layer, and the eating taste of the meat will be greatly increased

I hope my answer can solve your worries, dear, please pay attention to the cold and keep warm in the cold weather, I wish you a happy life.

Marinate for about 3 hours. If it is marinated pork, it is best to choose fatty and lean pork belly, the soup will be more fragrant. Sichuan pepper and star anise should be put in a container with salt, so that the bacon will have a special aroma, and the season for making bacon and sausages should be about 10 degrees Celsius.

To make bacon, a pound of pork probably costs a pound of salt.

Remove all the bones, cut them into strips of about 2 catties, rub all the surface layers of the meat with salt, and then put them into containers in layers, and sprinkle some salt on each layer when they are placed (if the bacon needs to be marinated for 7 days after the winter solstice in order to taste good, it needs to be marinated for 7 days and then dried.) Bacon can be marinated in the lunar month of the year (about January of the solar calendar). When marinating, do not wash the meat with water.

After a week, the meat is turned over once to increase the flavor, and some peppercorns can be added to the marination, and only after 14 days can it be taken out and hung on the balcony to dry. Such bacon can be put for a longer time, liquor, ginger); Finally, tie the mouth of the container tightly and sprinkle some salt on the surface.

It is said that it is cured for 7 days, and that is cured ham. Too thick for fear of not getting into the taste, long crickets.

The 2cm thick pork belly is marinated for 7 days, and the bacon made has a sour taste, because it has been marinated for too long and fermented.

Marinate for 3 days is enough, 2-3cm thick meat.

Smoke in a cold and wet place.

The sun is good, and the temperature is 10-20 degrees Celsius, so you can dry it in the morning and evening, and it will be sunbathed for a week.

After drying, wash and dry the water, put it in the oil tank, and it can be put for a year. If you want to eat it, you can make it out. With sesame oil or peanut oil in particular, it is exquisite.

The longer the meat is marinated, the better it tastes. Some places have been flooded for more than a year or two.

Bacon is generally marinated for about a week before it can be suspended.

Bacon is generally marinated overnight.

Basically, it has to be marinated for five days before it can be taken out to dry, and it depends on which city you are in, for example, in Shenzhen, Guangdong, where the temperature is high for a day or two, you can hang it up.

To make bacon to marinate for 10 to 15 days, salt pepper in the pot to fry and turn yellow, and then evenly touch the pork belly, put it in a container to marinate for 7 days, turn over the top and turn the bottom and the bottom of the top, and then marinate for 7 days and take it out to dry.

In **Oh? Generally, it is delayed for more than four hours, and the soy sauce is put in the soy sauce after the age, and the boom is dried in the future, and then it is air-dried.

According to the right time, place and people, the winter solstice is the best day to make bacon, no matter what you do this day of bacon out to wash and cook, cut a large piece of bacon into the rice pot rice noodles and rice together (usually add water and then put bacon), the rice is also done, the bacon is also done together, the bacon is also done together, the bacon slice is fragrant and delicious,

Bacon is generally smoked in winter, and the meat city at this time, the east does not love bad at this time, so in winter, pickled bacon is the best.