How to make cured bacon delicious How to marinate bacon deliciously?

In the selection of meat, the first step of marinating bacon is to select good meat, and then cut the selected meat into strips about 5 cm wide, such a width is easy to marinate and taste without causing too salty, fry the salt first, add the salt of Sichuan pepper and star anise, and let it cool for later use.

It is generally best not to wash the meat after cutting, and if you feel that the place is not clean, just scrape the outer layer of the meat with a knife. Next, spread the sautéed salt evenly on the meat, and it is best to knead it with some force when applying the salt to make it easier to absorb the flavor. Put it in a container and store it for 3 days, turn the top to the bottom, it is convenient to taste, and you can take it out and dry it after 2 days of pickling.

Precautions and key points for curing bacon:

Because nitrite is generated in the process of pickling food, it is necessary to master a principle: nitrite is the highest value in 3-8 days, and it begins to decay after 8 days, and basically disappears in 15 days, so eating salted meat is a safe period after 2 days and 20 days after marinating.

Bacon is generally edible for everyone, but from the perspective of nutrition and health, bacon is really not a suitable food for many people, especially patients with chronic diseases such as high blood lipids, high blood sugar, high blood pressure, gastric and duodenal ulcers, and elderly friends. First of all, bacon has a very high fat content, and secondly, bacon loses a lot of nutrients during the production process, and bacon has a higher salt content.

The above content reference: Encyclopedia - Cured meat.

The bacon is delicious when stir-fried, and it is delicious when cooked. 1. Prepare ingredients: pork belly, salt, sugar, light soy sauce, dark soy sauce, thirteen spices, ginger, cooking wine 1, salt and stir-fry in a pan.

2. Fry the cleaned pork belly in a salt pan on both sides until the water is dry.

3. Put it in the basket and drip dry for about 3 hours.

4. Put all the seasonings in a large pot, do not add water, because the meat has been salted so the seasoning does not need to add additional salt.

5. Put the meat in the pot and continue to marinate for 24 hours, turning it once halfway.

6. Wear cotton thread and hang it on the balcony to dry.

7. Air dry for two weeks before eating.

Menu features. Preserved pork, preserved duck, preserved rabbit, bacon meat such as dried gizzard, clear sauce meat, sauce sealed meat and air-dried beef meat, wind chicken, wind lamb leg and other air-dried meat. Among them, 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, etc. are all traditional famous products, because of their slightly different processing methods and different raw and auxiliary material formulas to form different products with different flavor characteristics.

The above content refers to Encyclopedia - Cured bacon.

Stir-fried bacon with green peppers.

Ingredients: bacon, green garlic, dried red pepper, Sichuan pepper, light soy sauce.

Method: Soak the bacon in warm water for half an hour, drain and cut into thin slices. Wash the green garlic and cut it into pieces, and break the dried red pepper into small pieces.

When the oil is hot, pour in the dried red pepper and Sichuan pepper, and after the fragrance comes out, pour in the bacon slices and stir-fry. Stir-fry until the fat part of the bacon is transparent. Pour in a little light soy sauce, stir-fry well, pour in the green garlic, and turn off the heat.

Stir-fry the garlic evenly.

Efficacy: bacon is rich in fat, protein, carbohydrates and other nutrients, has an excellent effect of dispelling cold and eliminating food, and the taste of bacon is also very good, it is more beneficial for our stomach, it can help us play a very good appetizing role in digestion, and green pepper is also a food that can help us keep us warm, and it can effectively supplement a large number of vitamins, and it tastes good with bacon, and the nutritional value is also excellent.

Preparation materials: pork belly, salt, sugar, light soy sauce, dark soy sauce, thirteen spices, ginger, cooking wine Production steps:

1. Stir-fry in a pan with salt.

2. Fry the cleaned pork belly in a salt pan on both sides until the water is dry.

3. Put it in the basket and drip dry water for about 3 hours.

4. All the seasonings can not be added to a large pot, because the meat has been salted, so the seasoning does not need to add salt.

5. Put the meat in the pot and continue to marinate for 24 hours, turning it once halfway.

6. Wear cotton thread and hang it to dry.

7. Air dry for two weeks before eating.

I am a native of Zhuzhou, Hunan, and my hometown usually starts to prepare to make bacon 1-2 months before the Chinese New Year, and only when the temperature is low enough, the bacon will not stink. According to the current weather, it is a good time to make bacon in my hometown. The bacon in my hometown is very fragrant, and the bacon purchased in the market cannot be compared with the bacon of the farmhouse, and the taste is not good.

The year before the year happened to be a busy day for every family, making bacon is an indispensable thing for Hunan people, and the process is not very complicated, just a little patience.

First of all, the cured bacon is generally considered to use the farmer's pig to make it to ensure the quality of the meat. Generally, the pork will be cut into strips, about 5-8 cm wide, evenly spread on the pork with high liquor and salt, marinated for about 3-5 days, and then wash the pork with water, and then take it outside to dry the water, and then smoke it with firewood.

If you want to smoke quickly, hang the meat directly above the stove or set up a net on the stove, spread the meat flat, and surround the meat to ensure that the smoke does not run out when smoking, so as to better absorb the flavor. When everything is ready, light the fire, then cover the fire with a slightly moistened smoked material, smoke and smoke slowly. The meat will keep falling oil, which may cause a fire, this method of smoking meat needs someone to keep watching, simmering and smoking, no open flame, generally smoked for a day, and when the meat cools down, you can fry it to eat.

Another method of slow smoking is to hang the meat on the top of the wood-burning stove and smoke it slowly, which takes a long time, and can be used if possible.

The home practice of bacon is Hunan bacon smoked out of this color, the surface is black, just wash it with boiling water a few times to be clean, you can also add baking soda, so that it is cleaner, and then slice, you can cut it a little thicker, put it in a pot and add water to boil for a few minutes, pick it up, and pour out the salty water in the pot. Remove from the pot and pour oil, stir-fry the bacon, add garlic leaves and chili powder, stir-fry a few times and remove from the pot. The bacon in ** is made by my mother, and it looks good.

The second simple way to eat is to scoop up the blanched bacon and then steam it directly.

There are many other ways to eat, most of them are used as side dishes with bacon, such as fried dried bamboo shoots with bacon, fried radish strips with bacon, fried fragrant dried bacon, fried garlic sprouts with bacon, etc.

The above is the process of making bacon in Zhuzhou, Hunan, and interested friends can try it. Other ways to make bacon are welcome.

Every household in Sichuan makes bacon, and they make a lot of it at one time, which can be eaten until the next year. Bacon production is the best ten days before and after the Winter Solstice Festival, and there are five kinds of bacon making methods in Sichuan, among which the ancient pharaonic bacon of Liu Gongzi in Qingcheng Mountain is the most famous.

Liu Gongzi uses the traditional folk handicraft method to make bacon, and according to different tastes, the slaughtered fresh pork is marinated with salt, liquor, five-spice powder, chili pepper and other substances.

In the past, the villagers and mountain people all over Sichuan burned firewood stoves, and there were hangers on the stoves, and the residual warm water at the stove mouth was used, and after entering the wax moon, the pickled meat was hung on the hanger at the stove mouth, and the green smoke in the stove was used to rise to smoke, so that the result was twice the result with half the effort. Some villagers also add cypress, orange peel, grapefruit shell and other things to the stove to smoke a special flavor and taste. When urban residents make their own bacon, they need to prepare a large vat of clay pottery, and when smoking, they also need to make a homemade smoke cage, which is very cumbersome.

There have been people who mistakenly think that a fire has occurred and call the police, often laughing.

Personally, I think the Sichuan bacon is good, and you can try the method of making it for you.

5000 grams of pork, 100 grams of cooking wine, 200 grams of salt, 30 grams of five-spice powder, 50 grams of sugar.

Method: 1 Change the boneless pork into wide strips of 6---15cm wide and 20-40cm long, and use bamboo skewers to tie small eyes on the meat in order to enter the flavor.

2 Fry the peppercorns in a pot, add salt and pour out, wait until the fried seasoning is not hot, knead it on the meat, put it in a ceramic container, the skin of the meat is facing down, the top skin of the meat is facing up, put it in a cool place, turn it over once a day, and marinate for about ten days.

3 Take out the marinated pork, hang it on a high ventilated place with a string, and let it dry until it is half dry.

4 Use a large iron pot or iron cylinder, put in the sawdust of cypress books or cypress branches, and put an iron row on it, keep a distance from the sawdust. Otherwise, the meat will be burned, generally about 8---10cm, put the semi-dry meat on the iron row, cover it with a pot lid or a wooden board, smoke and color the meat, and then hang it in a ventilated high place, wait for the water to dry, generally take 15 days, and the bacon will be made.

5. When marinating meat, the time should be accurate, it will take about 10 days in winter, and it will take about 5 days in summer.

6. When smoking, the time should be about 15 minutes, not too long, otherwise the color will be too dark and affect the appearance.

Bacon can not only be fried and eaten, but also can be made into stewed rice, the soup of bacon is perfectly combined with rice dinner, delicious and easy to make, have you learned?

The bacon is chopped into pieces, the pig's hair is burned off with fire, salted, and hung in a ventilated room, where it is ready after hanging for a few months.

The bacon should be salted with salt first, and then dried and air-dried, and the authentic traditional Tujia bacon should be hung above the stove and smoked with fire, and the taste is the most authentic.

The bacon you want to marinate is first soaked in salt, a pound of pork and three coins of salt, first fry the salt until fragrant, and then put it into the meat, soak it overnight, and you can dry it the next morning.

Smoke with bran. Then take it out and dry it yellow, and it tastes very fragrant.

1.Each step of curing bacon is very fine, the first and most important thing must be to choose the raw materials, the cured bacon must be selected fat and thin pork belly, the second step is to make the materials of the smeared bacon, you can first fry the salt, and then put in various materials such as pepper and star anise, the materials can be selected according to their own taste, before the smearing materials, the pork must be cleaned and the meat must be dried. Then apply the material, leave it for a while, and wait for the material to be fully absorbed, put it in the sun or spin it on the fire to grill.

2. The method of authentic bacon is the same as the local method passed down from generation to generation, or according to your own taste and preference, and the production method is basically the same as the above.

Shangdi Food Network, there should be a tutorial!

Ingredients: 8 kg of meat, 255 grams of salt, 20 grams of rock sugar, 10 grams of light soy sauce, 10 grams of braised soy sauce, 15 grams of high liquor.

The practice of curing bacon:

1. Wash the pork and drain it.

2. Prepare soy sauce, salt, light soy sauce, rock sugar, and high liquor.

3. Spread the salt evenly on top of the meat.

4. Spread the light soy sauce and teriyaki soy sauce evenly on the meat, add rock sugar and knead the meat evenly.

5. Cover with plastic wrap or a large convenience bag.

6. Press a weight on top of the covered meat.

7. Stir the meat every two days.

8. Marinate for 5 to 7 days, string the marinated meat with a rope and hang it in the sun for half a month to 20 days.

9. After more than half a month, the bacon was made.

Craft : Pickled.

Taste : Original.

Difficulty: Easy.

Duration: 20 minutes.

Ingredients: pork, sake lees.

Excipients: edible salt.

Sake lees meat is no stranger to people in Fujian, but the sake lees meat that Xiaojiao teaches you today is not the meat that everyone usually eats with sake lees and boiled in it, to be exact, it should be cured meat, which is more delicious than the meat that is directly cooked in sake lees, and has a special taste that has been pickled, this kind of sake lees meat can only be eaten in our countryside, that is the authentic sake lees cured meat, and every time any flavor enhancer is added, it is simple salt and sake lees, and the local pork raised in the countryside is added. It is really a natural and pollution-free green delicious food, and the taste is definitely not lost to any dish.

Raw materials for sake lees meat: pork (pork belly is recommended, because the pork belly sandwich has a certain amount of fat, so there is oil, so it will be more fragrant when marinated), sake lees.

The practice of curing meat on sake lees.

1. Don't cut the pork belly into small pieces when you buy it, chop it directly into large pieces, then wash it and put it in boiling water to cook, cook the pork belly thoroughly, and then pick it up and cool it for later use until room temperature.

The practice of curing meat on sake lees.

2. Stir-fry sake lees, this is the same as the steps of making salted fish and salted eggs, but today we don't want to add oil, because the pork belly itself will be oily, as long as you put salt and sake lees in it to fry, so that the water can also be fried dry and not easy to deteriorate and moldy, and it will be cooled to room temperature after frying.

The practice of curing meat on sake lees.

3. At this time, you can start pickling, spread a layer of sake lees in a large bowl like pickled fish, and then evenly spread the sake lees on the pork belly, then put it in a large bowl, cover it with sake lees, and then wrap it in plastic wrap to put it in the refrigerator to marinate, if it is winter, you don't need to put it in the refrigerator, and generally marinate it for three or five days.

The practice of curing meat on sake lees.

4. Dig it out after pickling, wash off the surface of the lees directly with hot boiling water, if you love to eat sake lees, you can also eat it without washing, slicing it can be eaten directly, very fragrant, and crystal clear, white and red, I believe you will fall in love with it (I can't find the original picture, I can only put it on you, there is no secret recipe on the Internet).

Sake lees meat marinating skills: 1. If you want to make sake lees salted duck eggs, you can also put the duck eggs in and marinate them together at this time, so that the marinated duck eggs are more fragrant, because they are accompanied by pork.

2. The sake lees must be the residue of green and red wine, red wine lees, and the sake lees also need to be dry, some are too thin.