What kind of material is used to smoke bacon?

Smoke it with the branches of the cypress tree.

Bagasse is the best, and the smoked bacon is yellow and fragrant

The materials used by farmers to smoke bacon include pine and cypress trees, artemisia, wood, melon seed shells, peanut shells, rice, bud rice cores and so on.

The first thing to do is to smoke bacon with these ingredients that are relatively flammable and aromatic. Then the flame can not be too big when smoking, and slowly burn to let the fragrance of the material be smoked into the meat, so that the smoked bacon will taste more mellow, fat but not greasy, and the color will be more shiny, remember to leave it for about 10 days after smoking before it can be eaten.

The best bacon I've ever eaten is not smoked on top of smoke, but in the kitchen, where firewood is burned every day to cook rice, cook pig food, etc., all year round. And the bacon is put in the kitchen where the smoke can't be smoked, but there is also the smell of firewood, the bacon is very dry, the color is very yellow, and the taste is particularly fragrant.

If I have to say: "What is the best material for smoking bacon, in fact, I want to say, it is still a hundred branches, because the use of a single ingredient smoking, it is not realistic for the countryside, rural bacon is generally smoked all year round, rare." For smoked bacon, in fact, it is not only necessary to use cypress branches, pine branches, but also grain bran, peanut shells, walnut shells, etc., and generally use some sawdust and other things to avoid open flames and use smoke as much as possible.

The first step is to prepare fresh pork. Then add the salt and pepper powder and stir-fry in a pot until it is hot. Put the meat in a pan and fill it with salt, then put it in a bucket to marinate.

Our bacon is smoked in the second half of the month, and it is generally marinated for two or three days. Allowing the salt to soak completely into the inside of the meat can extend the shelf life of the bacon.

Freshly smoked bacon.

The second step is to collect the ingredients for the smoked bacon, which in our village is called cypress sticks. It is said that the more tender the cypress branch, the more fragrant the smoked bacon. Therefore, every year when collecting cypress sticks for smoked bacon, we will try our best to pick up young branches.

Air-dried bacon.

The third step is to hang the marinated meat above the stove door, or optionally put it in a special bucket. Place cypress sprigs just below the meat and make a fire to create smoke. For the sake of the taste of bacon, try not to mix plastic things in the cypress sticks.

Our family usually smokes bacon for a whole day, i.e. around 8 am to 6 pm.

Smoked bacon is usually yellowish in color. Especially in the fatty section, it is golden brown, and occasionally the oil drips. As for the lean part, it will have a dark red color.

The smoked bacon should be air-dried in a ventilated place to facilitate long-term storage.

Smoked bacon is to prepare the meat and clean it, and then it is generally taken from local materials, and the number is used in the local area, and it will not be said that it is pulled from a long distance, some may be pine trees, and some may be some other ordinary trees, which are taken locally, and then use the smoke to find, and will generally build a smoker on the open space, and the smoke is usually used red bricks, and some may use some stones.

The bacon is smoked with charcoal, and the bacon is placed in pine and cypress, and then slowly smoked and dried against the fireworks. When smoking bacon, you need to cover the top of the iron bucket with a wooden board, so that the smoking effect will be better. Generally, when the bacon is smoked until it is golden brown, it takes 24 hours, and it should be left for about 10 days after smoking, so that it can naturally mature and become fragrant bacon.

Bacon is made from pork, and before smoking, the pork needs to be cut into small strips, which can be a little thicker, about 3 to 4 cm. Once chopped, place in a large bowl and add ingredients such as fennel, cinnamon, peppercorns, peppercorns, etc. Stir these ingredients and pork well, marinate for about 3 days, turn once, and marinate for another 3 days.

The marinated strips of meat are washed in water, and then hung in a dry, cool, ventilated place, and must be smoked after 24 hours. When smoking, the fire should be small, the smoke should be thick, the meat strips should be turned every 4 hours, and the temperature in the smoker should be controlled at 50 60.

After the smoked bacon should be kept clean to prevent the bacon from being contaminated, you can choose to hang, jar or bury. Or put the bacon in a plastic food bag, tie it tightly, and bury it in grain or plant ash, which can be stored for more than 1 year.

Pine. Pine branches are the branches and leaves of pine trees, which are found in many places, and it is more convenient to cut them, and raw pine branches do not like to burn, which can raise a lot of smoke and can have the effect of smoking bacon. The pine branches have a faint fragrance, and the smoked bacon tastes relatively fragrant.

However, pine branches also have a disadvantage, that is, smoked bacon is generally black, and it is not popular in the market, and there are not many people who like to smoke bacon with pine branches.

2. Cypress branches. The cypress tree is also called the cypress tree in many places, because it also has a special fragrance, and the bacon smoked from the branches of the cypress tree is golden in color and fragrant in taste, and the key is that it is not very dark.

1. First of all, prepare the required materials.

2. Do not wash the meat, put salt directly to marinate for 24 hours, if the weather is bad and rainy, etc., you can also marinate for a longer time, and put a ** inside the seal after salting.

3. Wash off the salt with warm water the next day, the water should not be too hot, otherwise the meat will be scalded directly, cut a small hole in the meat and find a few ropes to wear the meat, and dry it directly until the evening after wearing the meat.

4. The pickled materials of the main manuscript code are here, liquor, 23 incense, light soy sauce, most people like to use dark soy sauce to color, I don't like dark soy sauce, just use light soy sauce! Of course, the ingredients can also be put according to their preferences, for example, some people like to eat spicy peppers or star anise, etc. Pour all the ingredients into an appropriate amount of a large bowl and mix them together.

5. After a day of drying, the meat will dry out, directly put the meat into the Jiao ingredients, and dip the meat all the ingredients on it.

6. Cover the meat again, open the lid the next day and pick up the meat to continue drying, and continue the steps of last night after the material is covered at night. Look at the color of the material after 2 days of Jiao, it looks so beautiful, wear it and continue to dry.

7. What it looks like three days later, at this time it has been dried, and I am ready not to dry, which means that my bacon has completed the pickling and drying steps.

8. You can eat it casually later, and you can steam it. Cut it into pieces and eat it, it tastes good.