Can bacon be marinated in a glass jar, and how long can bacon be marinated?

Bacon: refers to the process of meat being cured and then roasted (or exposed to the sun). Bacon has a strong preservative ability, can prolong the preservation time, and adds a characteristic flavor, which is the main difference from bacon.

In the past, bacon was processed in the lunar month (December), so it was called bacon.

Curing: Do not wash bacon in cold water before marinating, and remove all the bones, because the bone marrow is easy to deteriorate. 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.

Prompt. If it is marinated pork, it is best to choose fatty and thin pork belly, it is recommended that you marinate a little pork ribs, chicken, duck, and put a piece of cured pork ribs or cured chicken nuggets in the soup, the soup will be more fragrant.

When marinating meat, peppercorns and star anise should be put into the container together with salt, so that the bacon will have a special fragrance to eat, and the fried salt can be put into a glass bottle to seal and preserve, and it can also be eaten as a salted duck in the future.

If it is the north, put the salted meat in a large basin and put it on the balcony; In the south, it is best to put it in the refrigerator, and the meat that has been cured should be cut into small pieces, put in the refrigerator and frozen, and can be eaten for a year.

If the fish is marinated too much, it can be cut into small pieces after drying and soaked in wine to make sake lees; Soak it in sesame oil and make fish soaked in oil.

Bacon is a specialty of Sichuan, Hunan, Hubei and other central and western regions, and has a history of thousands of years.

If you have soaked in medicinal wine before, you can hold meat.

No, bacon is air-dried.

Generally, it is best to bask for a week. Pay attention when drying, hang it in the sun during the day, and put it indoors at night to prevent cold dew at night and affect the taste. Especially on the 4th to 10th day of drying, the peroxide value.

In order to maintain the quality, nutritional value and edible value of bacon, after a certain period of drying, it is best to refrigerate or eat as soon as possible, so as to maintain the taste of bacon, prevent slowing down the protein of bacon, further decomposition, and avoid corresponding discounts in the value of food, and do not eat the spoiled bacon.

How to store bacon is the best

1.Soaking: Soak the recovered lap-mei in water for 2-3 hours (change the water after the water is turbid), and gently brush off the dirt on the surface of the cured meat with a soft brush;

2.Steaming: Fill a large pot with enough water, throw a few slices of ginger into it, put the soaked cured meat into the pot, and steam it through the water;

3.Drying: Take out the steamed cured meat and let it cool;

4.Sealed storage: After thoroughly cooling, divide the cured meat according to the needs of each meal, seal each serving separately with a fresh-keeping bag, and put it in the refrigerator freezer.

Storage, portion-by-portion when needed. The stored lap-mei is eaten slowly and slowly, which is enough to last for the next year's lap-mei season.

There is no need to wash the bacon after it is marinated.

Bacon. Recipe DescriptionThe meat is bright red and bright, and there is little smoke aroma. It is relatively easy to preserve (dry bacon without moisture can be kept for 3 months without spoiling).

Material. Ingredients: 5 kg of pork. 150 grams of seasoning salt, 25 grams of Sichuan pepper, kilograms of pine and cypress sawdust. (Peanut shells are also acceptable).

Method. 1) Marinate. First, cut the pork into 5 cm wide strips, tie many small eyes with bamboo skewers, and then use it.

After the fried peppercorns and salt are kneaded to taste, the skin is placed in a ceramic or enamel container layer by layer with the skin down and the meat upwards (avoid using metal utensils), and the skin on the top layer should be up and the meat is down, and pressed to pay attention. In spring and winter, put it in a non-freezing place, put it in a cool place in summer and autumn, marinate the chicken for 5 days, and turn it over once a day. After marinating, thread one end of the meat with a rope and hang it in a well-ventilated place to dry until it is semi-dry.

2) Smoke. Put the dried meat on an iron grate in an iron pot, put sawdust on the bottom of the pot, and cover the pot. Burn the pot over the heat and smoke the meat with the smoke from the last morning. After smoking, hang in a ventilated place and wait for all the water to dry.

3) Consume. Burn the smoked meat skin on the fire, then soak it in warm water to soften, use a spatula to remove the mud stained, scrape the yellow side of the skin with a knife, wash it again with warm water, steam it for 50 60 minutes on the drawer, take it out, slice it and serve it on a plate.

Hello, as long as the building has a balcony or yard, sunlight can be found to marinate bacon, every winter we will pickle some of the fried vegetables to eat.

Bacon] Ingredients: 1500g pork belly, 50g salt, 80g soy sauce, 20 peppercorns, 30g white wine. Ingredients: 15g tangerine peel, 15g tea leaves, 40g sugar, 20g leftover rice. Steps:

1. After the pork belly is cleaned, soak the bleeding water in water, drain the water and cut it into long strips of moderate size.

2. Put the peppercorns and salt into the pot to fry the fragrance, do not put oil in the pot, dry fry, filter out the peppercorns and crush them into peppercorns after frying, then take a clean container, put in the crushed pepper powder, add sugar, soy sauce, liquor and salt, stir well to make a marinade.

3. Put the meat in a container, pour the previously adjusted marinade on the meat, and then fully grasp it with your hands, so that the meat is evenly smeared with the juice, knead it for a while, and massage the meat, so that it can be more flavorful.

4. Put the meat with good sauce in a cool place to marinate for 3-4 days, turn it over every day, marinate evenly, and put it in the refrigerator for marinating at a high temperature at home.

5. Hang the marinated meat on the hook and hang it in a ventilated place to dry for more than ten days, the specific time needs to be judged according to your own situation, because the local weather is different, and if you want to eat a little dry taste, you can dry it for a longer time, and if you want to eat a little tender, the time will be shorter.

6. When we feel that the bacon has been dried to the dryness we like, we start to smoke and roast, spread aluminum foil on the pot, put tangerine peel, tea, sugar and rice on it, put on the grate, code the meat, **, spend smoking, cover the lid after smoking, smoke until the fat becomes transparent, and turn it over halfway.

7. Dry the smoked meat for two more days, pack it in a fresh-keeping bag, put it in the refrigerator and freeze it, clean it when you eat it, put it in the pot and steam it.

Preservation of bacon.

Bacon is kept at room temperature, when the taste is the most authentic before the third lunar month, and as the temperature rises, the bacon will become pungent in taste, although the meat quality remains the same. Therefore, after the third month of the lunar calendar, bacon cannot be stored at room temperature. The best way to preserve the bacon is to wash it, wrap it in plastic wrap, and put it in the freezer compartment of the refrigerator so that it can be stored for a long time.

If it is well preserved, it will not change its flavor or insects even if it is three or five years.

It is possible to follow modern craftsmanship if in the cold north and do not require a long shelf life. Not if you follow the traditional process. Traditional bacon is cured in the month of wax, because the water and soil climate at that time cured bacon is not only delicious, but also has a long shelf life.

This is not a rigid ideology, but a scientific summary of the ancestors according to the traditional season, for example, the agricultural proverb says "the summer solstice is not loaded, the east and west are crooked", the same traditional rice variety, even if it is a few hours to miss the festival, the yield is very different.

Cured bacon does not need to be sealed, and the method is as follows:

Ingredients: salt, star anise, fennel, bay leaves, meat.

1 Put salt, star anise, fennel, bay leaves and other spices together and stir-fry.

2 Then scrape the skin with a knife and do not wash it.

3 Wait until the fried spices and salt have cooled and you can begin.

4 First sprinkle a layer of salt in the basin and put a piece of meat in it.

5 Salt the sides of the meat, and sprinkle another layer of salt.

6 Put another piece of meat, a layer of salt, and a piece of meat, and when all the meat is ready, put it in a ventilated place for four days.

7 Then it is enough to marinate for four days, and then it is enough to hang it and air dry.

8 Air-dried bacon.

Pickled products should need to be fermented, so they need to be sealed, pickled vegetables need to be sealed, and pickled meat products also need to be sealed, so that they can be fully fermented and the pickled products can be better flavored.

Pickled vegetables need to be sealed, as do cured meat products, because they ferment better and extend the shelf life to prevent rotting and bacteria from growing in the meat.

Yes, if you want to make the pickled product taste good, you must let it be marinated in a closed environment, so that the meat can be more flavorful and taste better.

Cured bacon after the winter solstice needs to be marinated for 7 days before drying. Bacon can be marinated in the lunar month of the year (about January of the solar calendar).

When marinating, the meat should not be washed with water, all the bones are removed, cut into long strips of about 2 catties, and the surface of the meat is rubbed with salt, and then packed into a container in layers, and then sprinkled with some salt on each layer.

If you want to have a good taste and increase the aroma, you can add some peppercorns, white wine, and ginger when marinating, and finally tie the mouth of the container tightly. After a week, turn over the meat, sprinkle some salt on the surface, and only after 14 days can you take it out and hang it on the balcony to dry, so that the bacon can be left for a longer time.

Can you use plastic buckets to marinate bacon: Not recommended. When marinating bacon, it is best to use ceramic containers or glass containers to pack bacon, because these materials are relatively stable and have no taste, which is more conducive to the curing and preservation of bacon.

It is not recommended to use plastic buckets when marinating bacon, because a large amount of salt needs to be added when marinating bacon, and the curing time is relatively long, if it is directly placed in a plastic bucket, the salt is easy to react with the plastic barrel to form harmful substances, so that harmful substances will slowly integrate into the bacon, and it will cause bad effects on health after eating.

Does cured bacon need to be turned every day: Yes.

The bacon generally needs to be marinated for about a week before drying, during which time the bacon needs to be turned over every day, which can help the salt better penetrate into the middle of the bacon and can be marinated more evenly and more evenly. At the same time, turning over the bacon every day can also avoid the bacon from accumulating together for a long time and causing mildew and deterioration.