Legend has it that as early as 2,000 years ago, the Hanzhong people used bacon to entertain the defeated King of Hanning; and in the twenty-sixth year of Guangxu, Cixi took the Guangxu Emperor to take refuge in Xi'an, and the officials of southern Shaanxi paid tribute to the Cixi royal family. Bacon is a must-have delicacy for everyone in winter, one of the indispensable appetizers on the wine table during the reunion, and a specialty of Yunnan Guichuan and Hubei in Hunan, with a long history. Then Teacher Song will share with you the preparation method of the ancestral "cured bacon".
【Raw Materials】
Pork belly 3000 g is best to use pork belly (fat and lean uniform taste is the best)
Pork
【Seasoning】
White wine to taste, salt 350 grams, peppercorns 10 grams, star anise 1-2
【Preparation method】
1: Pour salt into the pot and fry dry water, add peppercorns, star anise, stir-fry slowly over medium-low heat until slightly yellow, turn off the heat, set aside;
2, with a brush to evenly brush the prepared liquor all over each side of the pork, the fried pepper salt is evenly spread on each side of the pork, each dead corner should be smeared, can not miss a place, into a sealed bag sealed for seven days to take out, find a suitable place to put on the cotton rope, hang in the home ventilation and shelter from the rain;
Wind blowing bacon
Friends in the countryside can hang bacon on the stove of the fire (must be a stove that burns firewood) with smoke for 1-2 months, (can not use an open flame) the taste of smoking will be better than the taste of the wind blowing, because the smoked meat is smoked with grain, the taste is better; want to taste better, you can smoke for a period of time, as the saying goes, good meat needs to be smoked for a year together, bacon is our Chongqing rural people's New Year goods, after the end of the year to go out of the country have to bring several pounds. (Tips for marinated meat can not be washed with water)
Smoked bacon