Bacon is mainly popular in Sichuan, Guangdong and Hunan, and is usually made in the waxing moon, so it is called bacon. Information pork through the process of curing, smoking and drying, etc., can remain unchanged for a long time, and maintain the aroma for a long time. Some bacon is smoked with cypress branches, so in the summer, mosquitoes will not climb, and after a summer, they will not deteriorate. But the bacon is so fragrant that the bacon made every year can't wait for the summer, and it is eaten in a winter and spring.
Cured bacon, want to not deteriorate, in fact, as long as it is smoked, but now many people do not have the conditions for smoking, so the bacon is easy to spoil, can only be stored in the refrigerator. When curing bacon, it is not just sprinkled with salt, including dosage, recipe, time, etc., which are very exquisite. When curing bacon, do not directly apply salt, these 2 steps can not be less, the more bacon is put more and more fragrant, for a long time it will not be moldy.
Cured bacon, many people directly salt, resulting in bacon is not fragrant, but also easy to deteriorate. So after many failed attempts, I finally knew what the problem was, first the first step was to clean up the pork, and then the second step was to process the salt and then apply it.
Let's share the specific methods of cured bacon, let's take a look at it
ingredient:
Pork, salt, peppercorns, highly liquor.
Step 1
Pork should not be washed with water, many people do not understand, the pork is washed, the result is moldy when marinating. The pork is dried directly with a paper towel, and then the pork is smeared with high liquor, and the application is applied at each location, which is equivalent to sterilization and disinfection.
Step 2
Do not apply salt directly, add a little peppercorns, or other spices. Then put it in a pan and sauté dryly, stir-fry the aroma of the spices until the salt is slightly yellowed. After being fried in this way, the pork can absorb the aroma of the spices, and the final product is more fragrant.
Step 3
Then apply the salt to each part of the pork and spread evenly. Then let it marinate for 7 days, remember to press the top with a stone, and then turn the bottom up halfway through and put the top down.
Step 4
Then take the marinated pork out, rinse it, and then leave it to dry, and leave it to dry for about 10 days. If it is to be smoked, it is smoked and then dried.
When curing bacon, do not directly apply salt, these 2 steps can not be less, the more bacon is put more and more fragrant, for a long time it will not be moldy. So you learned this skill, be sure to tell your family who are about to marinate bacon!