How to marinate bacon to make the meat more delicious?

Generally, in autumn and winter, it is more suitable for marinating bacon, that is, many rural areas will marinate some bacon before the year, and the bacon marinated at home is more assured to eat, and the taste is not bad. Of course, marinated bacon actually has to master some skills, and only by mastering the skills can you make the cured bacon more delicious. <>

First of all, we need to prepare a large amount of pork belly, and we need to process the fresh pork belly, and wash it with water after buying it. When washing the pork belly, there are actually some tricks, you can add some flour and scrub it with flour, so that the pork belly can be washed very clean. The washed pork belly should be put in the basket to drain the water, and then wrapped in gauze on the outside of the pork belly and gently patted, which can make the meat of the pork belly more loose, and the bacon will naturally be more flavorful.

After the pork belly is beaten, put it in the basin, then prepare a little cool white boil, add an appropriate amount of white vinegar to the cool white boil, stir well, pour it directly on the surface of the pork belly, and spread it evenly. Then we continue to cover the surface of the pork belly with gauze and wait for about two hours, so that the blood in the pork belly will be pickled, we need to pour all the blood and water inside, and then pour some ginger water on the pork belly, sprinkle some salt, cover the gauze and continue to marinate for about a day, the cured meat that comes out of this way is actually the most flavorful, if the conditions allow, the marinating time can be slightly longer. <>

The next thing we need to do is to air dry, we make a hole in the marinated pork belly, then tie it with a string and hang it in a ventilated place to air dry. This time may be a little longer, generally at least half a month or so to completely dry, when we find that the surface of the pork belly begins to flow oil, it means that the bacon we make at home has been completely marinated. At this time, we can store the bacon in the refrigerator, and take it out and cut it at any time when we want to eat it.

Marinate bacon and put seasoning, use salt, as well as large material pepper, chili noodles into a very fine powder, fry the salt, and then add the broken spices and mix together, used to marinate the meat will be more flavorful, more fragrant.

How to marinate bacon to make the meat more delicious? Marinating of ordinary bacon: 1. Selection of materials:

The meat of the pork rump, with the skin, is connected with fat and lean (half fat and half lean). Ingredients: (according to 10 kg of pork) 300 grams of salt, 200 grams of Sichuan pepper, 150 grams of star anise, 150 grams of fennel, 30 grams of cloves, 75 grams of Kaempfera, 30 grams of bay leaves, the above ingredients are fried and ground into powder.

200 grams of ginger, 100 grams of sweet noodle sauce, 500 ml of cooking wine. Mix the ingredients well. Fumig:

Sawdust, fresh cypress, some pine branches. 2. Production process: Cut the pork into 3 4 cm thick pieces, wash them, evenly wipe the ingredients all over the surface of the pork, put the pork into a closed container and marinate it for 5 days, turning it once a day (to make the flavor more even).

Pierce the meat through a hole and hang it to air dry for 3 to 5 days. Sawdust is inserted into a metal cylinder (e.g. gasoline cylinder with bottom and cover) and ignited, covered with pine branches, and then covered with cypress, and a mesh rack is placed on top of the cylinder, on which the pork is placed, and so on until the surface of the pork turns yellow or black. Hang the pork in a well-ventilated area and wait for the bacon to dry through, and you're done.

It is necessary to grasp the time of pickling, but also to grasp the temperature of pickling, but also to choose a reasonable place to place, and pay attention to hygiene in the production process.

I think it's best to put the meat in the bacon broth when the temperature is high, so that the flavor penetrates.

Many people may only use salt to coat this bacon, but not star anise and peppercorns. With the addition of star anise and Sichuan peppercorns, the bacon will be more flavorful and delicious.

If bacon wants to taste good and can last for a long time, what is the trick to marinating bacon? If you want sausage bacon to taste good, from my own point of view, there are three tips for knocking. First, before pickling, it cannot be cleaned with a lot of water; Second, in the whole process of pickling, it is not necessary to use only seasonings such as edible salt; After pickling, in addition to natural air drying, pine resin can be added to smoke if possible.

The meat products used to make bacon must not be cleaned with warm water, which looks safe and hygienic, but in fact, it washes off the vegetable oil on the surface, which will not be conducive to the production of bacon. Don't think that the vegetable oil on the surface also plays an important role in the production of bacon. In the process of curing bacon in my hometown, I will use a neat wet rag to wipe off some of the damaged parts, and the remaining part will remain in its original state, and then it will be pickled.

In the process of curing bacon, if only edible salt is used, the sausage and bacon will be marinated, and there will be no other taste except for the salt taste. If you grind various spices and mix them with edible salt to create a fragrant flavor, and rub them evenly on top of the meat to be marinated, you will get a different taste. Now on the market, there are also the most specific condiments for marinated pork.

If it is too troublesome to make it yourself, you can also buy the marinade directly and use it to marinate the pork, which can also have the same practical effect.

After these two steps, all that remains is to blow dry this one process. When I was a child, when I made sausage and bacon at home, I would use pine and cypress tree skills, or pine resin, to smoke bacon. This method will make the sausage bacon quickly form, and also digest and absorb the aroma of pine and cypress, which will add a lot of color to the sausage bacon.

With the birth of marinades, the step of smoke has long been omitted by more and more people. In addition to process improvement, it is also because the smoke is not very healthy, and there is also a certain environmental pollution to the environment. In order to make the sausage bacon delicious, in addition to the above three points, there is another point that is also very important.

That is, when you buy pork, you should try to choose pork belly, so that it is fat and thin, and after the marinating is completed, the taste is also the best.

There are many materials for bacon, chicken, duck, fish, and beef are all available, but the most authentic is the bacon marinated in pork, which is the best, beautiful in color and crystal clear.

Pork is best to use pork belly and two knife meat, the so-called "two knife meat" is to unscrew off the tail around a circle, leaving the piece of meat close to the hind legs, "pork belly" is the piece of meat in the belly of the pig, the fat and lean ratio of the meat in these two places is better, the cured bacon taste is also very good, the color is more beautiful, if it is too thin, the bacon taste is too hard, too much fat and too greasy, so the appropriate fat and lean ratio is the best.

First of all, the meat must not have moisture, the meat must be dried, and then the proportion of salt must be controlled.

If bacon wants to taste good and can last for a long time, the meat should be cleaned before marinating, and then drained, and it must be dried without water.

1. Preparation: Take fresh meat or frozen meat with thin skin, moderate fat and lean skin, scrape off the skin and meat dirt, and cut it into standard ribbed strips with a thickness of 4 5 cm per kilogram. If you want to make boneless bacon, you also have to cut off the bones.

7 kg of salt, 1 kg of refined nitrate, and 1 kg of pepper for processing bone-in bacon. Kilograms of salt, kilograms of refined nitrate, 5 kilograms of sugar, kilograms of liquor and soy sauce, and 3 4 kilograms of distilled water are used for processing boneless bacon. Before the preparation of auxiliary materials, the salt and nitrate are crushed, and spices such as pepper, fennel, and cinnamon are dried and milled.

The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over. 2. Wet picking. Put the marinated boneless bacon into the prepared marinade for 15 18 hours, and turn the tank 2 times in the middle.

3. Mix and marinate. Rub the meat strips with dry marinade and put them in the jar, pour the sterilized aged pickling solution to submerge the meat strips, and mix the salt in the marinade to no more than 6%.

3. Smoked bone-cured meat must be rinsed and dried before smoking. Usually 8 9 kg of charcoal and 12 14 kg of wood chips are used per 100 kg of meat embryos. Hang the meat embryo in the smoker room, burn the sawdust, close the door of the smokehouse, make the smoke evenly dispersed, the initial temperature in the smoker room is 70, and gradually reduce to 50 56 after 3 4 hours, and keep it for about 28 hours for the finished product.

Freshly formed bacon must be aged for 3 to 4 months.

The curing process of bacon is to first cut the bacon into strips and then put it in a basin, then add light soy sauce, high liquor, and salt to marinate, and finally put it in the sun for five or six days to make bacon.

Marinate the pork belly.

Prepare a piece of pork belly, cut it into strips and put it in a basin, add light soy sauce, high white wine, salt to the basin, and then grasp it well with your hands to allow the meat to absorb the sauce.

Keep in the sun.

Then the meat is marinated for two days, and after two liters of bridge, the pork is skewered with a rope, and then exposed to the sun for two days, and the bacon can be dried.

Dry the bacon.

After 5 to 6 days of drying, you can take it back, and you can see that the special dry color of the bacon is also very beautiful, which is the method of marinating bacon in the leather cover.

Sausage bacon should be cured in the wax moon day of the meat, from the traditional Chinese lunar calendar, into the wax moon, from the sunshine, water, climate above there is a unique aura, the achievement of the ingredients in such conditions after pickled taste, is often said bacon, there are many people called the New Year's flavor, this is also the breath before the Spring Festival, there is a unique fragrance, conducive to the storage of ingredients, nostalgia for the winter is very cold when I was a child, many ingredients carefully prepared before the year are soaked in water, called wax water, It will not be affected by qualitative change for a long time, even if the spring is not changed in the fish tank, but as long as the spring water is changed, the ingredients will be affected immediately, so the wax moon is a very magical month, from the sun and the moon and the wisdom of Chinese ancestors. Generally, in the middle and lower reaches of the Yangtze River, you can marinate bacon around the winter solstice, and enter the wax moon to accept the sun of the wax moon.

Preserved fish and bacon is every family at the end of the year need to buy the New Year's gift box, the sausage bacon made in the winter sun is integrated into the elements of the sun, the bacon is full of mellow aroma, the use of fresh pork, cut into 30 cm long, 5 cm wide, weighing about 500 grams of meat pieces, with a skewer in the meat tie full of small holes, easy to taste, put the pot on the fire, fry the salt, and then pour it out and mix with the five-spice powder, add rice wine, white sugar after cooling, mix with dust, evenly rub on the meat and skin, and then the skin down, the meat is upward, Stacked in the cylinder body, the top layer of the skin is facing up, the meat is marinated downwards for more than 7 days, and the cylinder is turned over once in the middle, so as to facilitate the smell and discharge the fishy smell to remove the marinated meat, clean it with warm water, wear it with fine hemp and hold the rope, and hang it in natural ventilation to dry the water.

After cleaning the sausage bacon and draining the water, wrap it in a fresh-keeping bag and put it in the freezer of the refrigerator to freeze it, this kind of preservation method is suitable for all sausage bacon, and the storage time is also longer, even if you store it for three to five years, there is no problem, if you store it tightly, the effect is obvious. If the indoor temperature is less than 20 degrees Celsius and the humidity in the air in the room is less than 60%, you can suspend the sausage and bacon in the room in the shade without sunlight and natural ventilation, chop up a small piece of the sausage and bacon that has been cleaned and drained to purify the water, and then put it into a porcelain clay pot. And the vegetable oil is cooked and cooled and put into the wine jar, the amount of oil can be soaked in the sausage bacon, and the final sealing is good on the altar.

The method of meat can be stored for a year. The sausage bacon itself has a strong level of corrosion resistance, and there is no problem in how to preserve it at will, especially the sausage bacon smoked with cypress branches, and it will not be broken if it is placed in the shade and natural ventilation on dog days.

Do not peel the pork, remove the moisture attached to the surface when roasting and pure, pour high liquor on the surface of the pork, and the pork can only be dried after a week of pickling.

When marinating bacon, you must first buy the meat back and wash it, then put on the seasoning, marinate the core for half a day, it is best to put it in the refrigerator, and then take out the meat and potatoes and hang them outside.

It can be stored in a cooler and drier place, so that it can be stored for a longer time.

<> takes about seven days.

Bacon needs to be marinated with seasonings for about 7 days. Once all the flavors in the seasoning have penetrated the bacon, it can be exposed to the sun to dry, making it a dry bacon form. The tastiest.

If the marinating time is not enough, then the bacon is not particularly tasty and can spoil easily. If the bacon is marinated for too long, the meat will become very dry, the taste will be too salty, and the taste will also affect the taste. Therefore, the bacon can be marinated to an optimal extent in about 7 days, or it can continue to be dried to become more delicious.

Traditional bacon is a meat product made of fresh meat with salt, koji wine, spices and other auxiliary materials, baked, sun-dried and smoked. Bacon has a unique flavor, strong aroma and shelf life.

Long. When making bacon, curing, smoking, and baking can give the bacon its enticing flavor and appearance.

Roasting (or dried) and adding plenty of salt can reduce the water activity of bacon. Most bacteria and yeasts.

They cannot be grown at this water activity, and they are not compromised if they are left outside. In addition, roasting and heating will make the meat contain amino acids.

Maillard reaction occurs with reducing sugars.

and fat degradation, producing a large number of aromatic volatiles. That's what makes bacon taste so delicious.

Smoking is also an important component. When smoking, aroma substances such as phenols, acids, alcohols, and aldehydes are separated from the wood, and acids can reduce the pH value of the meat.

Increases the inhibitory effect of salt on microorganisms and accelerates nitrite.

reaction, enhance the marinating effect. In addition, the smell of wood volatilized in contact with meat can also increase the flavor of bacon. The phenolic substances in the smoke also have a strong antioxidant capacity, which can prevent fat oxidation, inhibit the growth of microorganisms, and make bacon easier to store.

The shelf life of bacon is generally 3-6 months. Generally in winter, the temperature is low and the humidity is not high. If you plan to eat it in two weeks and the indoor temperature is 20 degrees Celsius.

Below, if the humidity is below 60%, you do not need to put it in the refrigerator, and put it in a ventilated and cool place. If you need to store it for a long time, you can further bake and dry it, put it into a plastic bag according to the amount of food, and put it in the freezer compartment of the refrigerator. It can generally be stored for six months.

As a meat product, bacon does not have a long shelf life. After the winter solstice, the bacon made before the big cold lasts the longest and is not easy to taste. After the third month of the lunar calendar, bacon cannot be stored at room temperature. The best way to preserve it is to wash the bacon and use plastic wrap.

Wrap it up and place it in the freezer compartment of the refrigerator. This can be preserved for a long time, even three to five years.