There is a custom of curing bacon during the Xiaoxue solar term, how to make cured bacon better?

Winter is here, the north wind is coming, the weather is cold and dry, and it's time to start baconing. There is a custom of smoking meat in many places, especially in rural areas. At the family table in winter, you need to marinate the bacon sausage in advance, and then eat it during the New Year.

Although the bacon sold in supermarkets is now ready-made, it is generally not very tasty, and some things will be added to the meat to keep it fresh. Therefore, whether the bacon is fried or steamed, it is safe to marinate it yourself.

Ingredients required: pork, pepper, star anise, cinnamon, bay leaf, cardamom, galangal, dried pepper, fennel, edible salt, high-alcohol beverages.

Manufacturing steps: Step 1: Wipe the pork with a clean rag and warm water, then cut the pork into slightly narrower strips.

Step 2: Prepare a large bowl and add an appropriate amount of peppercorns, star anise, cinnamon, bay leaves, cardamom, galangal, dried chili peppers, and fennel.

Step 3: Heat the pot, add an appropriate amount of edible salt according to the ratio of 10 catties of meat and 1 catty of salt, stir-fry until fragrant, then pour the prepared seasonings into the pot and fry them together until the salt is slightly yellow.

Step 4: Prepare 52 degree liquor, wipe each part of the pork with liquor, stir well, then remove the meat and put it on a plate.

Step 5: Grab the fried salt and spices, spread evenly on all parts of the meat, then put the pork skin down and place it neatly in a basin; Then add all the seasonings to the pot, seal with plastic wrap and marinate for 5 days (if the meat is cut large, it can be marinated for a week); During this time, the meat is flipped every 24 hours, with the upper meat flipped down and the lower meat flipped up to make it completely delicious.

Step 6: Take out the braised pork, skewer the meat with a string, and hang it on the outer rod to dry; Then use chopsticks to scrape the skin flat.

Points to be raised:1Don't wash the pork you buy, just wipe it with a clean cotton cloth and warm water.

2.Be sure to marinate the meat in white wine. On the one hand, it can enhance the flavor and prevent spoilage, and on the other hand, it can make the adsorption of salt better.

Winter is the best season to cook smoked meat. Take advantage of the now, try it with filial piety and prepare some New Year's goods for your family. Bacon is not easy to deteriorate after cooking, and can retain its fragrance for a long time. It can be eaten for a long time after cooking, so it's especially worth trying!

I think the best way to marinate bacon is to marinate it with smoke and salt, and then put it in a vat to dry, and I think the bacon is very delicious.

First of all, you should prepare the meat, smear some edible salt on it, and put it in a relatively large place to air dry, so that the cured bacon tastes very good.

I think bacon can be shredded or sliced, and then stir-fried in the pan, and when it is fragrant, it can be out of the pan.

It is better to stir-fry the marinated bacon with garlic, slice the marinated bacon and put it in the pot and fry it for a while, and then add the garlic moss and fry it together.

Every year when the Chinese New Year is approaching, every household will choose to marinate bacon, especially in the solar term of Xiaoxue, there is such a custom as marinating bacon. Usually the curing of bacon is made at home, but the bacon developed by some families is particularly flavorful and delicious, but the bacon cured by some families is dry and hard, because they have not mastered the knack of curing bacon. Today, I will teach you how to make bacon so that it can be as delicious as what you eat in a restaurant outside.

The selection of pork belly first requires buying a few pieces of fresh pork belly in the vegetable market, and the one with even fat and lean is the best. It is easy to eat with more fat meat, and the taste of lean meat will be special chai, so even fat and lean meat is the best. The meat quality is better, and it is also a very important step for curing bacon, after all, the most important ingredient for curing bacon is bacon.

There are many people who habitually wash the pork belly they buy home with water several times, but this practice is actually wrong.

It is easy to spoil the air-dried bacon and pork belly after it is dipped in water and then marinated, and usually the marinated bacon is left for half a year without any problems. Therefore, the pork belly does not need to be cleaned after buying home, it can be marinated directly, and if you are afraid of dust on the surface of the meat, you can wipe it several times with a wet paper towel. Two holes are then made at the end of the pork belly, and then the meat is hung up with a thick hemp rope and left in a ventilated place to blow for three hours.

Cured baconAfter the meat is dried, it can be marinated, and then the meat is put into a large basin, and a large amount of salt, peppercorns, star anise, oyster sauce, chicken essence, monosodium glutamate, etc. are poured into the basin. Spread the condiments evenly on the surface of the pork belly and marinate for a full 24 hours to ensure that the meat is ready to absorb the flavor. Then continue to hang the meat and air dry for a week, at which point the marinated bacon is ready.

The storage time is very long, and when you want to stir-fry, you can directly take out a piece, add a few green peppers, and a simple dish is ready.

Prepare the pork belly, put the green onions, ginger and garlic, light soy sauce, dark soy sauce, sugar, liquor and meat together, marinate, soak for about two days, put the tobacco fragrant and then put in the big material, the pepper continues to fry fragrant, and then crush the pepper, the big material, and the salt, take out the meat, control the moisture on it, smear the good big material salt, put it in the container, marinate for about a week, and then hang the meat on the line, put it in a dry and ventilated place, and dry it, so that the cured bacon is done.

First of all, the pork must be washed and dried for a period of time, and at this time the edible salt must be smeared on the surface of the meat, and then rinsed with warm water after marinating, and then smeared with a layer of white wine, and then poured in more than half a bottle of soy sauce, and then soaked for three days, and then smeared with a layer of tempeh sauce, and then placed on the balcony to dry for a month.

First of all, fresh pork belly should be prepared, then cleaned, cut and set aside, then add salt, chicken essence, oyster sauce, light soy sauce, cooking wine, sugar, five-spice powder, Sichuan pepper powder, pepper powder and stir well, marinate for 15 minutes, then put it in a pot to steam, then cool and cool, and then air dry.

Nonsense, do you really know how to make bacon?

SoIngredients:

8 kg of pork, 260 grams of salt, 10 grams of soy sauce, 10 grams of light soy sauce, 20 grams of liquor, 20 grams of rock sugar.

Step 1: Wash and drain the pork you bought. For the choice of pork, some people like pork belly, some people prefer pork pieces with more lean meat, there is no good or bad for this, just come according to your taste and preferences.

Step 2: Prepare the marinated seasoning: salt, light soy sauce, soy sauce, liquor, and the amount of seasoning can be prepared according to the amount in the ingredient list.

Step 3: Wash and drain the pork and take it out, spread the salt evenly on the pork, don't be in a hurry when applying, slowly smear every part of the pork, especially in the gaps of some pork pieces, and smear it more with your hands.

Step 4: After the salt is smeared, add the remaining seasonings such as light soy sauce and soy sauce to the pork, and also spread evenly, the rock sugar does not need to be melted, directly put it in the pork and knead it until the rock sugar slowly melts to the surface of the pork.

Step 5: Coat the seasoned pork, put it in a bag, and then find a heavy object to press on top of the pork to let the pork absorb the salt and seasoning flavor more evenly. I'm using a casserole here, and if I have a big rock at home, I can also use the stone to press the pork.

Step 6: When marinating pork, stir it every two days, if you don't stir, maybe one side of the pork is marinated into the flavor, and the other side is smelly, generally marinated for a week.

Step 7: Find a strong rope, skewer the pork on the rope, hang it, and dry it in the sun for about 20 days, if it is placed on the balcony to dry, it can be put for more than a month.

Every year in the month of wax, every household will make bacon, which is also every household in advance for the Spring Festival to prepare, looking at the bacon, salted pork knuckles, pork legs, pork ribs, salted chicken, salted duck, salted sausages, etc., the saliva is 3,000 feet. Lap-mei is a very popular food in Guangdong, Hunan, Sichuan and other places, and it is also an indispensable food on the Spring Festival table. How to eat good lap-mei?

How to pair with delicious dishes is very crucial.

<> first wash you with warm water, then boil the pot under boiling water, so that you can remove part of the saltiness, then cut the tofu into pieces, then cut into strips, and prepare some garlic leaves at the same time, fry the bacon in the pot first, then put some sugar and fry it again, add tofu and garlic leaves, continue to fry, smell the fragrance of garlic leaves, turn off the heat and serve the dish, and the delicious and tender fried tofu is completed. The preparation of this dish is very simple. According to the above method, before cooking, the cured meat should be scalded with boiling water, then cut into slices, put on a plate, and steam it through water.

Once the water is boiling, steam over medium heat for about 15 minutes. This dish, some people will ask, how salty is the fresh broth, ** can be drunk, in fact, bacon should be boiled with water first, through the first boiling with water, and then re-cook the soup, no longer too salty, and not only not salty, but also very fragrant. The bacon is only less than 200 grams, or a little less, boil the pot under boiling water, and then cut the boiled bacon into large and small pieces at a time, and then put some fresh pork chops or fresh meat, mix together, the taste of the stew is very delicious, you can also put some beans or radish, or lotus root and other accessories or kelp, you like to eat what accessories to add what accessories, the taste must be very good.

Once the salt has melted, the cured meat is removed, the marinade is removed by hand, and the meat is tied together with brown leaves to dry. Underneath it, it is naturally smoked daily with cedar twigs and firewood. After one to two months of smoking, the meat can dry out completely, so that the bacon can be preserved for a long time.

Then I washed, washed, fried, fried, and garlic. There was still a smell of smoke. After eating it, I always feel that the traditional cured meat in rural Yunnan is delicious.

I don't know too much, but this article might be helpful to you.

Hunan bacon, also known as Sanxiang bacon, has a long history and is famous at home and abroad. According to legend, as early as the Southern Song Dynasty, the people of Hunan sent high-quality fresh meat to the front line after processing in order to comfort the anti-Jin army. Because the processing period is the twelfth month of the lunar calendar, it is called bacon.

According to research, the whole process of bacon production - the three steps of preparation, marinating and fumigation - are very closely related to meteorological conditions.

Preparation and temperature and humidity: select 50 kg of fresh meat with thin skin and moderate fat and leanness, scrape off the surface dirt, and make it 4-5 cm thick by kilograms.

Standard cut strip blocks. The preparation standard of auxiliary materials should be determined according to the temperature and humidity. In an environment where the temperature is below 12 and the relative humidity is about 70, there are 7 kg of salt and 0.4 kg of pepper and refined nitrate.

Pounds are good. If the temperature is higher than 15, the salt will be spoiled if you add less, and the bacon will be too salty.

There are three methods of pickling and temperature pickling: dry picking, wet salting and mixed pickling. Dry curing is to rub salt and other condiments on the meat and rub it well, and then put it in a tank, place it in a 15-20 environment, and it can be smoked after 3 days. Wet curing is when the meat is soaked in the prepared marinade for 15-20 hours.

to proceed to the next step. Mixed curing is dry curing followed by wet curing.

Smoking and temperature and humidity: 8-9 kg of charcoal for 100 kg of meat, 12-14 kg of sawdust, ignite and smoke, and the temperature should not be too high or too low during smoking. Generally speaking, the temperature of the fumigation chamber is high and then low, and the temperature is controlled at about 70 for 3-4 hours at first; After 3-4 hours, it gradually decreases to 50-55, and it is finished for about 28 hours.

As the weather gradually turns colder, the New Year is slowly approaching, and it is the annual season to make bacon. If you want bacon to taste good, in my personal opinion, there are three tricks. First, before marinating, do not rinse with plenty of water; Second, in the pickling process, don't just use salt as a condiment; Third, after pickling, in addition to natural air drying, it can be supplemented with rosin smoke if possible.

The meat products used to make bacon must not be cleaned with water, which seems to be clean and hygienic, but in fact, it washes off the grease on the surface, which will not be conducive to the production of bacon. Don't look at the fat on the surface, it plays an important role in making bacon.

In the process of marinating bacon, the old family will use a clean damp cloth to wipe off the defaced part, and the remaining part will remain unchanged, and then start marinating.

In the process of curing bacon, if only salt is used, then the cured bacon will not have any taste other than saltiness. If you grind various spices into powder, mix them with salt and stir-fry until fragrant, and spread them evenly on top of the meat to be marinated, you will get a different taste.

Nowadays, there are also seasonings for cured meats that are sold in the market. If it is too troublesome to make it ourselves, we can also buy marinade directly and use it to marinate meat, which can also have the same effect.

After these two steps, all that remains is the air-drying step. When I was a child, when I made bacon at home, I would use pine and cypress branches, or rosin, to smoke bacon. This practice will make the bacon form faster, and also absorb the aroma of pine and cypress, which will add a lot of color to the bacon.

With the advent of marinated meats, the step of smoking has been omitted by more and more people. In addition to process improvement, it is also because the smoke is not very healthy, and it also pollutes the environment to a certain extent.

If you want to make bacon delicious, in addition to the above three points, there is another point that is also very important. That is, when we buy meat, we choose pork belly as much as possible, so that the fat and lean are appropriate, and after the marinade is successful, the taste is also the best.