What do you need to pay attention to when marinating bacon?

Today, let's talk about what you need to pay attention to when marinating bacon!

First of all, we need to pay attention to the time of marinating bacon, generally after the winter solstice, about December 22, if the temperature has reached 5 degrees before the 22nd, it can also be marinated in advance, and there is no need to consider the weather factors when marinating, wind, thunder, rain and snow can be marinated.

Now let me talk about the preparations. We need to prepare a large vat that can be used to marinate bacon. Choose a tank that can hold about ten catties of meat.

Prepare the hook to hang the meat. Prepare disposable plastic gloves and buy salt, peppercorns and an appropriate amount of liquor. Buy fatty herring, choose rib meat, rib meat marinated out of the most fragrant, want to eat lean can also choose a place with more lean meat.

Next, let's talk about what you need to pay attention to in stir-frying. We heat the pot and add the peppercorns to dry fry, and then add salt to dry fry, after the salt changes color, it can be out of the pot without cooling. We need to pay attention to the question of how much salt to put in, according to the fish meat, 20 catties of fish meat can choose to fry a catty of salt.

We need to coat the whole body of the fish with salt, and the same is true for the meat, it should be evenly spread, touched inside and out, and if the fish is salty and uncomfortable, then sprinkle some white wine on the fish.

Wash and dry the tank, put all the prepared meat in it according to the method of layer by layer of fish and layer of meat, then press it and press it by hand, fill it with water in a basin and press it on the meat, if you choose to press it with a large stone.

Fish meat is generally marinated for 12-14 days, and the meat must be turned out and re-pressed every three or four days, which is called turning the tank. After 10 days, the meat can be taken out to dry, and if the sun is high, it will be left in the sun for a few hours, and if the sun is low, it will be placed in the vent.

When marinating fish and meat, you can marinate some chicken or duck meat, don't pour the marinated water, you can put in a Wuchang fish, soak it for four or five days, and then dry it, and the cooking appetite is excellent. Chop the marinated meat into pieces and refrigerate it.

That's all for me.

Many southern regions will make some bacon to resist the cold winter, some people taste lighter, so they don't like to eat bacon, because bacon is to use salt to lock in freshness, if you put too little, the meat will be bad, so for people with light taste, only one or two catties can be marinated every winter, after all, winter is relatively short, the coldest time is only one or two months, there is no need to do too much, for people with heavier tastes, they do a little more bacon, there is no need to repeat it, If it is cooked with some cooking, it will become a rare delicacy, so what should you pay attention to when marinating bacon? Let's take a look!

First, the choice of meat <>

When marinating bacon, be sure to choose fresh pork, do not clean it after taking it home, because it is not good to let the salt taste when cleaning, many people prefer to eat lean meat, who knows that the essence of bacon is on the fatty meat, when choosing meat, you should choose pork belly, try to choose the position of the front legs, and choose to go to the vegetable market in the morning when buying, otherwise you will buy leftover meat all day.

Second, the choice of salt <>

Generally, when marinating bacon, iodized salt is needed, 500 grams of pork need two or three taels of salt, with too little, it is very likely that the winter is not over, the meat has been broken, iodized salt is best to be fried in the pot, do not put oil in the pot, fry slowly with low heat, wait until the edible salt becomes a little darker, turn off the fire, take advantage of the residual heat of the salt, sprinkle the salt evenly on the pork.

Third, the form of bacon <>

Most people will put the whole piece of bacon on the balcony to dry, if you are tired of this way of eating, you can also make bacon into sausages, it is relatively difficult to make sausages, because to wear casings, you can buy special meat gadgets, and push the meat into the casing by pushing it, then the efficiency will be higher.

In short, after the bacon is marinated, it must be exposed to the sun, choose a place with air circulation, the marinated bacon can be used as a hot pot side dish, stir-fried with garlic, and salted duck eggs and bacon can be steamed together, which is a rare delicacy in winter.

When marinating bacon, it is necessary to pay attention to the meat not to be washed, directly salted, and the amount of salt should be appropriate, less can not inhibit the growth of bacteria, more will be too salty, and the weather is also very important, the first two days must choose a sunny day with a big sun.

It is necessary to pay attention to the hygiene of bacon, the method of curing, the salt, the degree of seasoning, and the position of the meat.

First of all, you should choose fresh pork belly, and then you should also pay attention to the fat and lean, and you should also choose some spices to marinate for a period of time and place them in a dry environment.

Ingredients: pork belly (two-knife meat and zadun meat), auxiliary ingredients: Sichuan pepper powder, salt, ginger powder, bay leaf powder, high liquor, soy sauce, light soy sauce. It is recommended that you do not marinate a lot when you make it for the first time, and if you feel that the taste suits you, you can make a little more.

1. Wash the pork belly.

2. Prepare the seasoning.

3. Pour into a basin and marinate for 3 days.

4. After marinating.

5. Three days later.

6. Finished products.

Prepare the materials:

Pork: 3 catties, salt: 30g, light soy sauce: 50g, sugar: 30g, high liquor: 50g.

1. Wash the pork, prick a hole in the meat, and put on cotton thread.

2. Add 30g of salt to the meat and spread evenly.

3. Dry in a cool place until the surface is dry (about 2-3 hours).

4. Put the meat in a basin, add 50g of light soy sauce, 30g of sugar, 50g of high liquor, and marinate for 10-15 hours.

5. Place in a cool and ventilated place, continue to air dry for 2-3 days, until dry and hard.

In winter, wash the pork, cut it into long strips of one inch thick, five inches or seven inches, drain the water, add an appropriate amount (3 9 grams of catties) of fine salt, soy sauce, vinegar, chicken essence, monosodium glutamate, mix well, and leave it for seven days. Flip once a day. Take it out and dry it on the balcony and wind it for about 20 days before storing.

There are two storage methods: First, put it in the freezer compartment of the refrigerator in strips with a fresh-keeping bag, and cut the frozen meat slices into small slices or steam or stir-fry vegetarian vegetables to eat, which is delicious.

2. Cut the meat strips into small slices of one inch square. Put the wok on the fire, pour vegetable oil (5 catties of meat and half a catty of oil), put 30 grams to 50 grams of Liuyang tempeh, 5 grams of ginger cut into minced pieces, stir-fry eight ripe, turn off the heat, put in an appropriate amount of chili powder and mix well, cool and put it in the jar, and the jar is sealed. It can be steamed on top of rice and served with other dishes, which is spicy and appetizing.

Generally, it is stored in the altar for about half a year.

The bacon that my family eats for the New Year is made by my mother herself, and it is not as complicated as the above, it is all bacon

Wash the pork you bought, rub it evenly with salt, and put it in a washbasin (you can use another large container). Put it outside in the winter and in the refrigerator in the summer

After marinating it for about 3 to 5 days, you can take it out, make a hole in the thick part of the meat, hang it with a rope, and bask in the sun. After a few days of dried meat, you can eat it.

It's best to do it yourself in the winter, and it's easy to break it in the summer!

Pickled pork method: 10 catties per pork and 1 catty of salt. The meat is first sliced, beaten four or five times with the palm of the hand, then the salt is fried and rubbed on it, and pressed tightly with stones.

The next day, the water comes out, a little nitrate, a day over, pickled for six or seven days, dried in the summer, sunbathed in winter, all slightly dry and used. Another method: first cut the pork into strips, soak it in cold water for half a day or a day, and scoop it up.

Each layer of meat, with a thin layer of salt, put it in a basin, press it with a heavy object, cover it tightly, and never move it. To use, pick up according to the level, and still leave the salt water. The operation method of the local pickled pork is to cut the fresh pork ribs into a centimeter square, add pepper, salt, pepper, star anise, fennel, grass fruit and other ingredients, mix well with the meat pieces and knead thoroughly, put them into the clay pot with the cured meat water, put two layers of banana leaves at the mouth of the clay pot and then cover it, paste a layer of plaster on the gap between the lid and the body of the pot, and place the clay pot in a cool place.

After about two months, the pork is marinated. When eating, take it out of the can, its color resembles fresh pork, steamed and boiled, and its taste is fresh and fragrant. The sour pickled pork made by the flower waist Dai is very particular, after killing the pig, first remove the pig hair, and then use firewood to roast the whole pig yellow, after breaking the belly and rinsing, cut it into pieces and boil it in boiling water for a while, then take out the pork and cut it into small slices, put it in a large vat, mix with condiments (salt, chili, Ru rice fried yellow ground noodles, liquor, spices, etc.), stir evenly, marinate well with a suitable jar, seal the mouth of the jar, in order to prevent deterioration, after half a year, open the altar to eat, its taste is the best, sour and crispy, it is the best meal.

Add salt to the pot, fry the salt over low heat, then put in the dried chili, dried pepper, sand kernels, white buttons, cinnamon, star anise, kaempfera, bay leaves and stir-fry, fry and turn off the heat to cool, pour high liquor into the basin, wipe the cut meat evenly, wipe the surface of the meat with salt and put it into the container, pour the remaining spices in, cover the lid and turn the meat over every 24 hours, string it with a rope after 4 days, wash it in warm water, put it in a ventilated place to dry, and roll the skin straight with chopsticks.

1. Cut the whole pork into strips first, and cut it according to the size you need. 2. Then put the pork strips into the basin. 3. Add some pepper powder, salt, high liquor and pepper, wear gloves to grasp evenly, grab the meat for a while, and marinate for about 1 day.

4. On the second day, use a rope to pass through the top of the bacon strips and hang it directly above the ondol. 5. After that, use pine or artemisia to smoke for 1-2 hours every day. 6. Leave for about 1-2 months, the bacon will turn yellow, and the oil will dry out.

Teach you a simple way to make bacon:

1) Cut the purchased meat into small strips.

2) Put the salt back into the pot and fry it until golden brown, answer directly put the meat into the hot pan, remember not to turn off the heat, put the meat into the pot, wipe the salt evenly with a spatula, and put it in a clean basin. Continue to make the next piece of meat until you are done.

3) After making the meat, put it layer by layer, and then don't touch it, and after submerging it for a week, let it fully absorb the flavor, you can hang it up (ventilated, outside) to dry, and you can put it away!

4) Remember that bacon should not be dried.

Ingredients: bai

Eight pounds of pork belly.

A small handful of peppercorns.

Three spoons of five-spice powder with white sugar.

One large scoop.

Highly liquor. Small half bowl of dao

Appropriate amount of soy sauce back.

Step Method.

1. Look at the weather forecast first. Answer a day when there is no rain or wind for the next week. Scrape and wash the pork belly and dry it.

For an amount of about seven or eight catties, I used a large spoonful of five-spice powder, three spoons of sugar, and a small half bowl of liquor.

Sichuan peppercorns, white wine, sugar and five-spice powder are poured into a basin that can be left in the refrigerator overnight.

Pour in the soy sauce again, not too much at a time, and stir the ingredients well.

Put the pork in the grab, put it in the refrigerator, and turn it a few times in between.

Remove after twenty-four hours.

Marinated pork with chopsticks in one end.

Tie the rope out of the hole and tie the knot.

All the pork is ready.

Find a place to drip dry soy sauce.

Hang in a cool and ventilated place to dry.

Choose the one that is half fat and half thin.

Copy fresh pork bai, cut into large strips, marinate in soy sauce, sugar, large du, cinnamon zhiqu wine for a day, dao and then hang it in a ventilated and dry place to dry (it is better in winter, because it is dry, it does not attract flies, and the sun is not exposed), and after two days, the leftover juice is smeared once, about 10 days or so, the fat part is somewhat discolored and transparent, not fully transparent, it's good, you can eat. If you want, take the tea and millet and put it in the pot to heat and smoke. The color depends on what kind of soy sauce is used, if you want to be a little redder, you can also add a little red yeast rice.

Self-made recipe to ensure good taste, not pay attention to appearance, and ensure clean. This method also applies to cured fish.

Other spices such as green onions, ginger, fennel seeds, etc., are added according to taste.

1. Production BAI temperature:

Bacon and sausages should be made in the season of around 10 degrees Celsius.

Second, the selection of materials dao:

1. The meat of the pork rump, with the skin.

Giving you the most copy

Simple, put salt and soy sauce and white wine, marinate it the next night, and take it to dry tomorrow.

According to personal preference, you can not change the liquor for the cooking wine, which is more fragrant. If you like to eat salty, you can apply another layer of salt after a day or two.

There is also a secret, if you are afraid of fly bites, you should add some wine soaked in shiitake mushrooms, and the flies will not come again.

Fresh pork is salted for 20 days, then taken out and hung in a ventilated place to dry. Then smoke it with cypress twigs and chaff husks for a day until the meat is sallow. It can be stored in the refrigerator for a long time. But although the smoked things are fragrant, they should be eaten sparingly.

Wash the bacon first, and then smear the prepared seasoning on the meat (both sides) and put it in a basin, and if you eat spicy, you can also add some chili powder to it. After 48 hours of marinating, the bacon is washed and dried, or smoked with veil leaves. The above is just one of our Sichuan folk methods, you can look at other people's methods, maybe other methods are more suitable for you.