The practice of using salt to make bacon, what salt to put in making bacon.

1. Processing period: Generally after the winter solstice to before the beginning of spring, that is, from December 23 to February 6 in the Gregorian calendar, the processing period is about 40 days.

2. Preparation of raw materials: salt, pepper, and five-spice powder.

3. Pickle salt and pepper powder: Meat, salt, pepper, and five-spice powder should be mixed in the ratio of 100 2 2 1, and the salt and pepper powder should be mixed well for later use. As soon as possible, the slaughtered pork is rubbed with salt and pepper powder, and then it is loaded into a large vat for marinating, and the large pieces of meat are put down, and the small pieces and thin strips of meat are placed on the upper part, and after being filled, they are covered with a wooden board or film without turning.

The marinating time is 5 to 7 days, so that the salt and pepper powder fully dissolves and sticks to the meat strips.

4. Smoke: Hang the marinated meat strips one by one on the hanger above the fire hall, and expand to the surrounding area with the center point of the fire hall. The meat strips are rice meters high from the fire hall, and the farmers use the winter to cook and heat the firewood on the fire hall to produce smoke and heat for fumigation.

The number of smoked and dried is appropriate for natural cooking and heating, and the day is smoked and dried at night, and the cold and hot are alternate. Generally, the smoking period is 30 days and 60 days, and the fuel is better than charcoal forest, timber forest, sawn wood powder, dry cake, chaff, etc., and should not be smoked with garbage or waste paper scraps and agricultural film. The flame should not be too large and too rapid when smoking, so as to prevent the outside from drying and growing inside.

Bamboo curtains or agricultural film fences should not be used around the meat strips. In the middle of the way, the hanging meat strips can be swapped with each other.

5. Off the shelves for storage: After one or two months of smoking, the meat strips gradually lose water and dry out, and the color turns from white to brownish-red, so it can be taken off the shelves for eating or storage. In order to prolong the eating period and ensure the authentic taste of bacon, the following four methods can be used:

The first is to hide the smoked meat strips in the grain pile or chaff, the second is to hide in sawdust, the third is to hang on the airy and dry wall panel, and the fourth is to wrap the straw in a dry place.

It is very simple to make bacon with salt, first of all, you must buy pork belly, the pork belly first shaved the skin with a knife, the pork belly is not washed with water, and each side is wiped with salt directly, especially the skin of the pork belly, you should rub it with salt, and then prepare a jar with a lid, put the pork belly coated with salt on each side, put it in the jar, cover it, wash it with warm water after marinating for 5 to 7 days, bask it in the sun, go down to dry, dry it until the fat drips oil, if it can be dried until the fat is transparent, it is better.

The ratio of meat to salt is 10:1. Here's how to marinate bacon:

Ingredients: 500 grams of pork belly, 50 grams of salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, 15 grams of sugar, 15 grams of high liquor, 10 peppercorns, half star anise.

1. First cut the pork into strips with a knife, add the prepared salt, stir well, and let it stand for 45 minutes.

2. Then put all the accessories except the liquor into the basin, heat it over low heat, turn off the fire with smoke and cool it.

3. After cooling, add the liquor and mix well.

4. Then put the pork and the mixture in a bag, mix well, and tie it well.

5. Put it in the refrigerator for 3 days after fastening.

Take it out after the day, hang it with a rope, put it in a ventilated place to air dry, and it will be ready after air drying.

Hello Answer! I'm helping you organize the answer, I'm looking at your question, I hope my answer can help you eat salt normally, the most important thing is the first tip for other steps is not to wash bacon with water, I believe that there are many people who will buy some fresh meat before marinating bacon, and when choosing meat, we had better choose pork belly, because the taste of pork belly will be very delicious. In fact, before marinating the pork belly, I believe that many people are very accustomed to washing the pork belly with water, but when marinating the bacon, it is absolutely not possible to wash the bacon with water, if there is some water left on the bacon, then this will shorten the preservation time of the bacon, so before marinating the bacon, we just need to take a relatively clean rag and wipe the pork belly once.

The second tip is not to only put salt, that is, when marinating bacon, you need to put salt, but if you only know how to put salt, then the cured bacon is delicious, in fact, we can put some spices when marinating bacon, such as star anise, peppercorn, fennel, etc., so when frying salt, we must put all these spices into it and fry it together.

The last tip is to marinate the pork belly before air drying, before you must marinate the pork belly first, we first sprinkle the salt that has just been fried and cooled evenly on the bottom of the pot, and then evenly smear the pork belly with a layer of salt and then put it in the basin, and then sprinkle a layer of salt on the surface of the pork belly to marinate, about four or five days, you can air dry the marinated pork belly, so when marinating bacon, it is necessary to ensure the meat quality of the pork belly. Moreover, there can be no moisture when marinating the pork belly, and adding some other spices can also make the cured bacon more delicious, and it will not be bad for a long time.

Stir-fry the crystalline coarse salt first, and when it is time, put the fresh pork in the pan and mix well with the salt.

Cool and marinate for a week.

After a week, the meat is taken out and washed white, and then covered with a gauze to dry the oranges.

The thing is smoked and roasted with thick smoke, the heat should be controlled, the meat will be cooked if it is too large, and the flavor will not enter the fragrance if it is too small, and there is a strong smoky taste.

When the meat is grayish-yellow in appearance, it is finished.

There are also many times when it is smoked for a long time and finally becomes a deep black color.

Ingredient main

Pork belly 3 pounds for 4 people.

Excipients others

60 ml light soy sauce, 50 ml dark soy sauce, 30 ml of white wine, 20 grams of rock sugar, 2 star anise, 1 handful of Sichuan peppercorns.

The practice of curing bacon at home.

Step 1

Wash the pork belly and cut it into cubes to dry.

Step 1

Prepare the spices.

Step 1

Pour them all into the basin, massage them for a while, cover them with a good lid, and marinate them for three days.

Step 1

This is a cut of meat that has been marinated for two days.

Step 1

This is prepared for air-dried bacon.

Picture of the finished cured meat of its own house.

<> cooking techniques for curing bacon at home.

Tips:

This is the bacon that has been dried for four days, and there are some soft oranges inside, most of which are hard, if it is too dry, it is more troublesome to do when it is closed, and it is a little difficult to eat.

Materials. Meat 8 pounds.

Salt 255 grams.

20 grams of caster sugar.

Light soy sauce 10g.

10 grams of teriyaki soy sauce.

High liquor 15 grams.

The practice of curing bacon.

I like bacon a little more lean meat, but most people buy pork belly, I dislike the pork belly is too fat, or the front sandwich meat is more suitable for me, buy the meat, if the top is too dirty, you can wash it and drain it, but it is recommended not to wash, it is better to marinate directly.

Prepare salt, rock sugar, light soy sauce: teriyaki soy sauce, high white wine.

Spread the salt evenly over the meat.

If there is a wound on your hand, remember to wear gloves or cover your hand with a convenient bag, otherwise it will hurt.

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

This is the state of mixing evenly, and at this time the rock sugar is not completely melted, it doesn't matter, just let it be like that.

Cover with plastic wrap or a large handy bag.

Press a stone or heavy object against the top of the covered bag, so that the meat can absorb the salt more evenly.

Stir the meat every two days, be sure to stir it, otherwise it will taste like it will be marinated and stinky on the other.

Pickled for 5 to 7 days, the temperature is below zero for seven days, above zero for 5 days, I pickled for 6 days, the marinated meat will be strung up with holes in advance and hung in the sun for half a month to 20 days, I like to dry a little, so I will dry it very dry, and the storage time is longer (no need to clean, direct drying, the one that needs to be cleaned is salted too much, afraid of being too salty).

Bacon directly smear the meat with salt, and then store it in a cool, dry and ventilated place, and then smoke it to make it more delicious.

Cured bacon.

1. Cured meat: Before marinating, the meat should not be washed with cold water; And remove all the bones, because the bone marrow is prone to deterioration. Cut the meat into pieces (about three catties), each piece into four or five strips, rub all the surface layers of the meat with fine salt, and then layer them into the tank or jar, sprinkle some fine salt on each layer when they are placed, and finally cover the cylinder mouth tightly.

It is strictly forbidden to open it for a week, and it can only be taken out and hung in the house after 10 days. After drying, you can put it in a dry jar, and sprinkle some fine salt and chili noodles when you put it. Such bacon can be kept for half a year to a year.

Bacon: Cut the pork into long strips less than an inch thick and more than a foot long, add an appropriate amount of fine salt, wine, soy sauce and five-spice powder and knead well, and leave overnight. Then tie it with a string through one end of the meat, blanch it in a pot of boiling water until it is not red on the outside, and hang it outside the house to dry.

Hello! I'm helping you organize the answer, I'm looking at your question, I hope I can help you eat salt normally, the most important thing is the first tip for other steps is not to wash bacon with water, I believe that there are many people who will buy some fresh meat before marinating bacon, and when choosing meat, we had better choose pork belly, because the taste of pork belly will be very delicious. In fact, before marinating the pork belly, I believe that many people are very accustomed to washing the pork belly with water, but when marinating the bacon, it is absolutely not possible to wash the bacon with water, if there is some water left on the bacon, then this will shorten the preservation time of the bacon, so before marinating the bacon, we just need to take a relatively clean rag and wipe the pork belly once.

The second tip is not to only put salt, that is, when marinating bacon, you need to put salt, but if you only know how to put salt, then the cured bacon is delicious, in fact, we can put some spices when marinating bacon, such as star anise, peppercorn, fennel, etc., so when frying salt, we must put all these spices into it and fry it together.

The last tip is to marinate the pork belly before air drying, before you must marinate the pork belly first, we first sprinkle the salt that has just been fried and cooled evenly on the bottom of the pot, and then evenly smear the pork belly with a layer of salt and then put it in the basin, and then sprinkle a layer of salt on the surface of the pork belly to marinate, about four or five days, you can air dry the marinated pork belly, so when marinating bacon, it is necessary to ensure the meat quality of the pork belly. Moreover, there can be no moisture when marinating the pork belly, and adding some other spices can also make the cured bacon more delicious, and it will not be bad for a long time.