Hunan bacon, also known as Sanxiang bacon, is the selection of thin skin, tender meat, suitable weight of Ningxiang pig as raw materials, through cutting strips, preparation of accessories, marinating, washing salt, drying and smoking six processes processing, the finished product has the skin color red and yellow, fat like wax, muscle brown red, salty and palatable, fragrant, food is not greasy and other characteristics.
The production process of Hunan bacon is divided into four steps: preparation, pickling, smoking and preservation:
1. Preparation.
Take the thin skin of the tender, fat and moderate fresh meat or frozen meat, scrape off the skin of the flesh dirt, cut into 0.8 liters, 4-5 cm thick standard ribs of meat strips (such as the production of boneless bacon, but also cut the bones). Processed with bone bacon with 7 kg of table salt, 0.2 kg of refined salt, 0.2 kg of peppercorns. 4 kg. Table salt for processing boneless bacon 2. 5 kg, fine nitrate 0. 2 kg, 5 kg sugar, 3.7 kg of liquor and soy sauce, 3-4 kg of distilled water. Before the auxiliary ingredients are prepared, the salt and nitrate are crushed, and the spices such as peppercorns, fennel, and cinnamon are dried and finely milled.
2. Pickle.
There are three ways to marinate: (l) dry pickle. The cut strips of meat are rubbed thoroughly with the dry marinade and placed in the jar in the order of meat facing down, with the top layer of skin facing upwards. The remaining dry marinade is applied to the upper layer of meat strips, marinated for 3 days and turned into a jar; (2) wet marinade. Put the pickled boneless bacon into the prepared marinade solution and marinate for 15 to 18 hours, turning the cylinder twice in the middle; (3) Mix and marinate. Rub the meat strips with dry marinades into the tank, pour sterilized chen marinade solution to submerge the meat strips, and mix the salt in the marinades with no more than 6%.
3. Smoking.
Smoked with bone cured meat, which must be rinsed and dried before smoking. Usually, 8-9 kg of charcoal and 12-14 kg of wood chips are used for each hundred kilograms of meat embryos. Hang the dried meat embryo in the smoking room, ignite the wood chips, close the smoking room door, so that the smoke is evenly spread, the initial temperature in the smoking room is 70 ° C, and after 3-4 hours, it is gradually reduced to 50-56 ° C, and it is maintained for about 28 hours as a finished product. Freshly made bacon must be preserved for 3-4 months to mature.
4. Save
Bacon has strong antiseptic ability and can be stored for a long time, generally can be stored for 3 months. Usually, the bacon is hung in a cool and ventilated place at home. If the urban family is unsightly, hang the dried bacon in a cool and ventilated place for three or four days, and then put it into a container such as pottery and porcelain or an ordinary carton.
The air in the south is humid, and in order to prevent the bacon from growing moldy and oystering, it is taken out and hung on the balcony after a while to blow the wind. The northern climate is dry, and in order to prevent the bacon from completely dehydrating into "bacon stone", it can be wrapped in plastic bags. I am not in favor of keeping bacon in the refrigerator because it can seriously affect the aroma of bacon.
Hunan bacon specific marinating method
Ingredients: pork hind leg meat or fat and lean pork belly 5000 g
Seasoning: White wine 50 g Salt 150 g Peppercorns 25 g White sugar 50 g
Smoking ingredients: 54 grams of conifer wood chips, 54 grams of dried fruit shells (if you add a little orange peel, the bacon flavor is more intense);
method:
1. First scrape the remaining hairs on the pork skin with a knife, cut into long strips 3-5 cm wide, and tie some small eyes with bamboo sticks to facilitate the taste;
2. Stir-fry the peppercorns first, then add salt and blanch them, pour them out to cool;
3. Rub the pork with peppercorns, salt and sugar, put it in a pottery pot or an enamel pot, the skin is down, the meat is up, the top layer of skin is up, and it is pressed with a heavy object;
4. Turn once every two days in winter and spring, marinate for about 5 days, and put it in a cool place in autumn, turn it upside down once or twice a day, marinate for about 2 days, and take it out;
5. Wipe the water with a clean cloth, wear it on one end of the skin with hemp rope, hang it on a ventilated place, and dry until it is semi-dry;
6. Put it in the smoking cabinet for about two or three days, move it once in the middle, so that all the smoked bacon is golden brown, and hang it in a ventilated place.
Features: the color is bright red, smoky and salty, fat but not greasy, delicious and abnormal.
Tips
If you want to marinate other flavors such as fish, duck, chicken, etc., the method is the same as the method of marinating bacon. Wax fish can choose carp, blue fish and other thicker meat fish, the bigger the better, the fish open the chamber to remove the internal organs, and then spread the salt, drying with a small stick cross to open the belly of the fish, wax duck, chicken can be made in this way.
When is the best time for bacon to be marinated
Bacon, bacon, as the name suggests, is required to be pickled in the waxing moon, that is, it must be processed between "Xiaoxue" and "Lichun", and it is not possible to pass a day!
If the 27th of the Waxing Moon is "Li Chun", and you go to the 28th of the Waxing Moon to marinate the meat, then the processed meat is just the taste of ordinary bacon, it does not have the aroma of bacon, and the 24 "solar terms" found by our ancestors are so magical! The reason why bacon is pickled in winter is because the temperature is low in winter and bacteria are not easy to multiply. After winter, spring is the best time for bacteria to multiply, and the microbial environment has changed, so the taste of meat is different. As for why there is no wax flavor after a day after the spring, this estimate can not be clear, this is the secret of nature, which is why we marinate bacon without any condiments. Because the ambient temperature has an impact on the taste of cured products, households with heating in the north should place the containers of cured bacon on the balcony or kitchen where there is no heating.
How much salt to put in a pound of cured bacon
According to many housewives, it is more appropriate to put about 25g of salt (that is, half two salts) in one pound of cured bacon, and ten pounds of meat is half a pound of salt. Moreover, it is necessary to rub the salt evenly on the meat, because the curing process of bacon is longer, the salt is less, the meat is easy to spoil, and the more it will be too salty, it is not delicious, so the proportion control is very critical.
The ratio of salt to cured bacon
Cured meat is exquisite, and the ratio of bacon and salt should be appropriate, so that the taste of the cured meat is better. Generally, the amount of salt used should not exceed fifteen to eighteen percent, that is, in accordance with the principle of "light at both ends and heavy in the middle". Each 100 catties of fresh meat is used 7.5-9 kg of salt, and it is best to add it three times.
What to do if you put too much salt in the cured bacon
The salt has not yet fully penetrated into the meat, shake the excess salt out, rinse the meat in clean water, and put it back in the container to marinate. If the cured bacon feels too salty, you can cut the bacon into slices before eating, then add a spoonful of salt to the boiling water, and then soak the bacon in brine for about 10 minutes to 15 minutes, so that all the saltiness in the bacon can be removed.
This is done because the cells in the bacon have died, losing the selectivity permeability, sodium ions can freely enter and exit the dead cells, when adding a small spoon of salt, in the solution of the same molecular structure, when the solubility of sodium ions in the cells is greater than the solubility of the external brine, the high concentration of sodium salt will penetrate into the low concentration of brine, making the bacon lighter.
What to do if the salt of cured bacon is less odorous
If the salt of the cured meat is not enough, it is easy to spoil and deteriorate. Therefore, if there is a slight odor, it is necessary to add salt in time, and the normal meat-salt ratio is 3:1. Or eat it quickly, and get it to the sun to dry after eating. However, if the odor is too heavy, the meat has spoiled and can only be dumped