Should you use white or brown sugar when smoking meat? Why?

Brown sugar, so that the color will be better, the sugar used in different places is different, to be determined according to the specific local operation method.

Sugar should be added when smoking meat; This makes it easier to color and tastes better.

You can choose white sugar, which makes it taste better, or rock sugar, which has a better taste.

Is it better to use brown or white sugar for bacon? If you use sugar directly in the preparation of bacon, it is recommended to use white sugar or rock sugar. The main difference between brown sugar bacon and white sugar bacon is the difference in taste and color.

It is necessary to season bacon with sweet pasta sauce. If you use sugar directly, it is recommended to replace brown sugar with white sugar or rock sugar.

White sugar is more delicate than brown sugar and heats evenly, so it doesn't turn black easily during the smoking process. In addition, in addition to choosing white sugar, you should also pay attention to the temperature of the bacon. In the making process, add other seasonings first, take the 15-minute smoking time as an example, and then use the 5-minute stage to preheat over low heat for the first 5 minutes.

After ten minutes, slowly smoke the meat over medium heat. If you are a newbie, you can smoke the meat while you smoke the bacon. If you don't master it well, the whole process can be smoked slowly over low heat.

If the bacon has a bitter taste, you can first wet the bacon with hot water, then put an appropriate amount of edible alkaline noodles, wash it carefully, and remove some of the bitterness on it. There is a lot of oil on the surface of bacon, and it is recommended to wash it with rice washing water, because rice washing water contains starch and can absorb some oil. Or wash directly with hot water, find a brush to scrub, and soak for a while to remove the odor on it.

The steps of bacon: scrape the sandwich meat to remove stubble, impurities, wash, and trim into a square shape; Rub well with a mixture of salt, Sichuan pepper, monosodium glutamate, brown sugar, minced green onion and ginger, and cooking wine, and marinate in a container for about 30 minutes; Put the meat and marinade seasoning together in the pot, add soy sauce and an appropriate amount of water, bring to a boil, skim off the foam, simmer for about an hour and a half, until the meat is eight ripe, remove it and let it cool;

Spread sawdust on the bottom of the big iron pot, sprinkle tea leaves, sugar, and barbed wire on the shelf, lay the whole green onion on the top, put the meat on the green onion, the meat skin is facing up, cover the pot, burn the fire under the pot, first use the high fire to burn the smoke, smoke for about 10 minutes due to reducing the fire, the meat can be out of the pot after coloring, slightly cool, brush with sesame oil, and cut into thin slices.

What is the best ingredient to smoke smoked meat? Bacon is best smoked with grain ingredients to make the meat fragrant. Bacon is a type of cured meat in China, mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, and is called "bacon" because it is usually cured in the lunar month.

Smoked bacon, the inside and the outside are consistent, cooked and cut into slices, transparent and shiny, the color is bright, the yellow is translucent and red, the taste is mellow, the fat is not greasy, the thin is not stuffed with teeth, not only the flavor is unique, but also has the functions of appetizing, going to cold, eliminating food and so on. Hubei bacon maintains the characteristics of good color, fragrance, taste and shape, and is known as the praise of "a boiled meat with a hundred fragrances".

Summary. Dear, good afternoon, why do you want to heat up the pot first? The reason why the pot is heated first is to heat the pot and use the smoke to smoke the food.

Dear, good afternoon, why do you want to heat up the pot first? The original buried code of the pot for the white sugar bacon is to heat the pot and burn the white sugar to use the smoke generated to smoke and bend the food.

Smoked skin and pork with white sugar is smoked using the smoke generated by heating sugar from wood or tea leaves. When smoking meat, the white sugar in the pot is used to carbonize the white sugar in the pot after heating, and the smoke is rented to smoke the meat

About 5 minutes. Take a pound of bacon as the mainstay, put 1 tael of white sand sugar, 1 yuan of tea, put the sugar and tea in the pot, use a few sticks to put the meat in the pot, cover the lid, use low heat, smoke for 5 minutes.

How to make bacon with white sugar:

First of all, you have to know that the so-called smoked food, in fact, it is to burn white sugar and then use the smoke produced to smoke food, after the white sugar is burned, it will become brown or even black, in fact, to put it bluntly, it is burned sugar. The white sugar burn process will produce smoke with a special aroma, so that the food has a strong smoked taste and beautiful color.

First of all, the purchased meat is scraped clean of stubble, impurities, washed, and trimmed into a square shape. Then at this time, you have to marinate the meat you have processed, rub it thoroughly with salt, cooking wine and other seasonings up and down, and put it in a container to marinate for a certain time. Then put the pot on the fire, put the meat and marinade seasoning together in the pot, add soy sauce and an appropriate amount of water, and bring to a boil.

Bacon is actually not much like bacon. I made it and tasted first-class. The first heavy thing is the pickling:

Fresh pork is washed, sprinkled with salt, kneaded, and placed in a container. Soak well so that the meat will come out of the water as soon as it is salted. Control the time and temperature.

Below 0 degrees for a longer time, then pay attention to air drying, the time is 2 to 3 days, and hang the meat in a ventilated place to dry.

1.Treatment: Scrape the sandwich meat to remove stubble, impurities, wash, and trim into a square shape.

2.Pickling: Rub the mixture of salt, Sichuan pepper, monosodium glutamate, minced green onion and ginger, and cooking wine up and down, and put it in a container to marinate for about 30 minutes.

3.Cooking: On the pot rack, put the meat and marinade seasonings together in the pot, add soy sauce and an appropriate amount of water, boil over high heat, skim off the foam, simmer for about an hour or more, until the meat reaches eight maturity, remove it and let it cool.

4.Smoking: Use 1 large iron pot, spread sawdust at the bottom of the pot, sprinkle with tea leaves, sugar, barbed wire on the shelf, lay the whole green onion on the top, put the meat on the green onion, the meat skin is facing up, cover the pot, burn the fire under the pot, first use high fire to burn the smoked material, due to reducing the fire, smoke for about 10 minutes, the meat can be out of the pot after coloring, slightly cool, brush with sesame oil, cut into thin slices, put on a plate and eat.

Because the pot is heated, the sugar is burned and the smoke is used to smoke the food.

Here's how to do it: Let's first prepare a simple tool, a large iron pot, and tin foil. We fold the tin foil into a square box, put it in the pot, put the prepared ingredients into the tin foil, find a few chopsticks, put it into the pot, and then put the marinated meat on it, cover the lid, the method is very simple, but many people make the meat is bitter, here is our focus today.

Sugar, we want to choose white sugar, compared with white sugar, more delicate, evenly heated, in fact, bitter, on the one hand, the problem of white sugar, on the other hand, the problem of too much heat. Regarding the heat of the smoked meat, in fact, we can put other ingredients in the production process, take the 15-minute smoking time as an example, we can subdivide the process, with a stage of 5 minutes, preheat on low heat in the first 5 minutes, and second, ten minutes, medium heat, with the smoke in the pot as a warning, there is smoke to cool down, and if it does not fall, the sugar is carbonized and the bitterness comes out. It's actually very difficult for novices to do this, so what should I do if I'm already suffering?

When cooking, we can add ginger and vinegar to mask the bitterness.

During the Qianlong period of the Qing Dynasty, there was a man named Guo Xi in Chaigoubao Town, Huai'an, who opened a bacon shop. According to legend, the Eight-Nation Coalition invaded China, and when the Empress Dowager Cixi and Emperor Guangxu fled, they passed through Chaigoubao to eat, and praised the Chaigoubao bacon. Since then, it has been ordered as a tribute by the Empress Dowager Cixi.

The results have been queried for you; White SugarBrown Sugar and Tea Bacon is a traditional Chinese delicacy, and here is how to smoke it:Ingredients:- 500 grams of pork- 50 grams of tea leaves- 30 grams of white sugar and brown sugar- Appropriate amount of cinnamon, star anise and peppercornsSteps:

1.Wash the pork and cut it into strips or slices. 2.

In a container, combine the tea leaves, sugar, brown sugar, cinnamon, star anise, and Sichuan peppercorns. 3.Spread the mixture evenly on the surface of the pork, place it in a sealed crisper bag or plate, and marinate it overnight in the refrigerator to give the meat more flavor.

4.Remove the pork and let it dry for about an hour or two in a well-ventilated environment. 5.

Hang the pork in the smoker room and smoke it with a moderate amount of wood chips for 20 to 30 minutes until the surface of the smoked meat is golden brown. 6.Remove the bacon and place it in a dry, ventilated place and allow it to cool.

The above is the method of smoking white sugar, brown sugar, and tea bacon, with the time and materials of the first dust body can be adjusted according to personal taste. Pay attention to ensure that the smoking room is well ventilated during the smoking process to avoid safety problems. Reminder:

When traveling, you must do a good job of epidemic prevention and safety, wear a good celery car cover, I hope mine can help you!

Raw smoked meat with tea, brown sugar and rice is hygienic and sterile, and the color is delicious and delicious.

Bacon: Ingredients.

5000 grams of pork thigh.

120 grams of seasoning salt, 5 grams of monosodium glutamate, 5 grams of Sichuan pepper, 8 grams of star anise, 15 grams of cinnamon, 20 grams of green onions, 15 grams of ginger, 10 grams of cooking wine, 50 grams of white sugar, 10 grams of red yeast rice.

Method 1Selection, cutting and pickling: It is best to choose a pig weighing about 50 kilograms, with thin skin and tender meat, take the fresh lean meat of its front and rear legs, scrape off impurities with a knife, cut it into meat pieces, soak it with water and wash it, or put it in the cold storage and marinate it with salt overnight.

2.Cooking: Put the meat pieces in a pot of boiling water and cook for 1 hour, remove and wash with water.

Add salt to the original soup and skim off the blood foam. After steam and then put the meat pieces into the pot, add Sichuan pepper, spices, cinnamon, green onions, ginger, boil over high heat, add cooking wine, red yeast powder, boil for 1 hour and add sugar. Switch to low heat and cook until the broth sticks out of the pan.

At this time, add monosodium glutamate and mix well.

3.Smoking: Put the boiled meat pieces into the smoker and smoke it with sawdust for about 10 minutes, and the "bacon" is out of the drawer.