After the first snow of winter, the temperature feels significantly different from place to place; it seems that many people feel that they have not yet experienced autumn and have directly transitioned to winter. With the decrease of temperature, the day is cold, many places have begun to prepare cured bacon; in addition to the long shelf life of bacon, which is not bad for a long time, the most important bacon has a different taste than fresh meat, with a strong flavor and a strong taste.
Bacon, whether it is north or south, basically every household loves to eat this bite, and some will be made every year; but most of the south is mainly pork, and in the north, many are accustomed to picking some bacon in addition to pork, and pickled some bacon, etc.; but no matter what kind of meat, although the production methods of different families are different, but cured bacon remember to master these 5 skills, many people do not understand, no wonder the cured bacon is not easy to eat, it is not easy to maintain, easy to mold.
Cured bacon, the choice of meat is the first step, but also a key step to determine the taste of bacon; if the meat is too lean, the cured bacon is dry and hard; and if it is too fat, the cured bacon will be too oily, eat greasy; it is best to choose fat and lean pork belly; or if you are exquisite, it is recommended to choose sandwich meat or plum blossom meat; the meat of these parts is the part where the pig often moves, the meat quality is very strong, and the bacon cured with this sandwich meat or plum blossom meat can reduce the loss of water in the meat. It can also make the marinated bacon more fragrant and energetic.
Cured bacon, not just put as much salt as you want; the proportion is also very important; under normal circumstances, ten pounds of pickled meat is about 200g of salt; if you eat more salty, you can add a little more, but not too much or too little, too little meat is easy to deteriorate, the taste is not good; and then put salt in the pot, plus star anise, fragrant leaves, cinnamon, sand, pepper together, stir-fried, stir-fried out of the aroma can be used for curing meat, so that the meat is very fragrant, and the proportion of salt accurately matched, the bacon taste is moderate, Suitable for adults and children.
The meat bought back is recommended not to be cleaned; but directly use high liquor to wipe the meat again; one can play a role in disinfection and sterilization; the other is that the liquor can go fishy to increase the aroma, and the bacon made, the taste and taste are very delicious, and it also contains a faint wine aroma.
Then add a more flavor to the stir-fry: soy sauce, mix well and then salt the meat; add the soy sauce of the stir-fry, not only may be very good to color the meat, the color will be more attractive; the most important thing is that the soy sauce is also a very good natural preservative, so that the bacon is not only easy to preserve without mold, the taste will be particularly good;
When spreading the stir-fry, be sure not to worry, all parts of the meat should be evenly smeared, and it is best to rub for a minute or two so that the meat can be fully absorbed; then put in a water-free and oil-free container and marinate for about a week. After that, you can take it out and dry it.
The so-called inverted cylinder, that is, the meat in the curing process, it is best to turn and turn every day, one is to observe the curing of bacon; the other is to make each piece of meat fully flavored; so that the taste of the cured bacon will be moderate, and it will not be because of the different salts, some bacon is prone to mold and other situations.
Cured bacon does not need to be cleaned, and then it can be taken directly to dry; if it is cleaned, it is easy to clean the white wine and salt on the bacon; secondly, the cleaned bacon is not easy to dry, so it is easy to cause the bacon to deteriorate and rot.
Generally dried for about 15 to 20 days, the meat strips will gradually lose water and become dry, and the color of the meat will also change from white to golden and clear; especially after the exposure of the sun, the bacon is dried with oil, and the unique salty flavor of the bacon is sunburned, and the more you eat, the more addictive it is.
Cured bacon to master is the above 5 skills: meat selection, stir-frying, pickling, inverting the tank, drying these five points; in fact, many people feel troublesome, will directly use salt to wipe it, basically do not carry out too much processing; then such marinated bacon, the natural taste and flavor will be very difficult to eat, and it is not easy to preserve, a little careless will be moldy; so the cured bacon seems simple, but must master the small skills, so that the cured bacon will be attractive in color, and more importantly, it will be evocative to eat.