Hey everyone! I'm curly hair, it's almost the New Year, I believe everyone is ready to start curing bacon! Want to make bacon a good dish on the table, from the beginning of the cured bacon to do the right, so that the bacon fried will be full of flavor, today the curly hair to teach everyone a trick, before drying to do one more step, the more bacon is put more fragrant will not be moldy.
Step 1: Buy the meat back, first see if there is pig hair on the skin, if there is a knife to scrape, scrape it with a fire, and then find a clean towel, dip it with hot water and scrub it again, don't use cold water! If there is less salt at that time, the bacon will be prone to mold, so you can wipe it with warm boiled water.
Step 2: Next make the spices of cured bacon, prepare a small handful of peppercorns, a few fragrant leaves, a few pieces of cinnamon, cinnamon into small pieces, and then a few star anise, star anise is also broken into small pieces, a little more easily flavored when fried, and finally a small handful of dried peppers, a bag of sea salt, that is, large grains of raw salt, so that it is complete.
Step 3: Start the pot and open the fire, pour the sea salt and spices into the pot and stir-fry, turn on the low heat and stir-fry slowly, fry the salt until it is slightly yellow, fry the aroma of the spices, don't worry here, don't open the fire, otherwise it is easy to burn, you have to slowly fry the aroma, so that the meat that is marinated in the later stage will be fragrant, and after frying the incense, put him aside for later.
Step 4: Pack the pork belly into a clean basin, pour some high liquor into the basin, wear gloves to spread the meat evenly, and let the meat be wrapped in white wine in all directions. So what is the role of adding liquor? The first is that it can play a role in sterilization, and the second is equivalent to washing the meat again, and the bacon that comes out of this is not easy to spoil, and it is also very fragrant.
Step 5: After spreading the white wine, spread the freshly fried salt on every corner of the pork and rub it back and forth with your hands a few times. If you think that it is too troublesome to apply one by one, directly put all the pork into the salt basin, apply it back and forth by hand, so that it is faster, after the pork is smeared to the spices, it is packed into a sewage-free basin, press him tightly by hand, cover the lid, put it in a cool and ventilated place, if it is a place with a relatively high temperature, you need to put it in the refrigerator to refrigerate!
Step 6: The next day, we can see that a lot of water has been pickled, and this water is not bad water! We can wash our hands or put on gloves to turn a noodle for the bacon and a dough for the bacon every day, so that the taste of the marinade will be more even.
Step seven: The next step is a very critical step, whether it is good or not depends on this step, prepare a basin of warm boiling water, put the cured meat into warm boiling water to wash it, after cleaning the bacon will be more refreshing and non-sticky, after washing it, lay it out in turn, dry the surface moisture.
Step 8: We find a bundle of twine, put a hole in the end of the bacon, use the twine through the hole to tie him up, the weather here is not good, so it can only be put indoors to dry, find a ventilated and cool place, if the weather is good, it is best to take it outside to dry, generally for four or five days, wait until the bacon turns yellow and dry and can be served.
Well, have you learned today's cured bacon? Those who have learned can take action to ensure that the cured bacon is fragrant and fragrant, and the more you put it, the more fragrant it is. Like friends don't forget to give curly hair likes and forwards Oh, pay attention to curly hair, the next issue of the content is more exciting.