Bacon is made
ingredient:
Pure Pork Lean 2. 5 kg, refined salt 100 g, sugar 50 g, brown sugar 50 g, soy sauce 150 g, monosodium glutamate 10 g, 60 ° liquor 100 g.
make:
First, cut the lean meat into long strips or thin slices, each (block) weighs about 50-250 grams, then immerse it in a pot of boiling water, immediately fish out a clean and leaky container, drain the water. At the same time, mix the ingredients in another container and bring to a boil and let cool. Drain the lean meat strips (blocks) into the cooling ingredient solution, macerate and marinate for 2 hours, and turn the cylinder once in the middle.
Baking:
The marinated meat strips are fished out and baked in the oven at 50 ° C for 2-3 days, until the lean meat surface has a dry and hard feeling, and the cut surface is light red, that is, the finished product.
2" Braised bacon with shallots
raw materials:
Hunan bacon 200 g, red shallot 50 g, red pepper, ginger, green onion 10 g each, peanut oil 30 g, salt 5 g, monosodium glutamate 10 g, dark soy sauce king 5 g, wet flour to taste, sesame oil 5 g, clear soup 150 g
Production process:
1: Wash and cut the Hunan bacon into thick slices, peel and cut the shallots into pieces, slice the red pepper, slice the ginger, and cut the green onion into sections.
2: Heat the oil in a frying pan, add ginger and bacon and sauté until fragrant.
3: Then add the broth, salt, monosodium glutamate, soy sauce king, red pepper and green onion and cook it over low heat, beat the mustard with wet corn starch, pour sesame oil into the dish.
3" Bacon making
Cut the pork belly into large strips. With soy sauce, salt, sugar, and chicken essence (it is said that it will become sour if you put MSG, you have not tried it) you must buy a bottle of apricot blossom village fen wine to bring out the aroma of bacon. There is also peppercorn powder for meat massage!
Press marinate for a while and press again! Put the massaged meat in the basin and marinate it, and the next day use a rope to string it up and put it on the balcony to blow... You can eat it after about a week. I like to eat bacon, but I always feel a little uneasy about buying it on the street, so I have to make it myself every year.
4" Bacon making
The bacon is marinated. Pickling is a cooking method for making cold vegetables, which is a process of mixing spices with the main ingredients, and after a period of time, the taste of the spices penetrates into the inside of the main ingredients. No need to use fire during the marinating process. There are many types of pickling, such as salting, drunken pickling, rotten pickling and so on. Bacon is made by the method of salting. Salting is a method of wiping the raw materials with table salt or dipping them in brine, which is the most basic method in salting. In the process of drunken pickling and bad pickling, it is also necessary to go through the process of salting first. After salting the food, the water is secreted, the salt penetrates, and the food is tender and sharp.
In the recipe of salted cured meat, some nitrate is sometimes added, which can make the meat red and delicious. But there is a certain danger in this. Because the nitrite of vulgar nitrite is easily combined with dimethylamine in meat, nitrosamines can be generated in the body after consumption. Nitrosamines are a highly carcinogenic substance. Oh, don't be frightened by eating, in fact, just go to some bigger stores to buy, you can rest assured!
5" Wuhan bacon
(1) Raw materials and trimming Select fresh pork rib meat, remove the bone, and cut the meat strips about 45 cm long and about 4 cm wide.
(2) Ingredients 50 kg of raw meat, 15 kg of fine salt, 0.025 kg of nitrate, 3 kg of granulated sugar, 1.25 grams of colorless soy sauce, 0.75 kg of fenjiu (or white wine), 0.l kg of white pepper powder, 0.025 kg of curry powder.
(3) Marinating The meat strips are weighed according to the actual weight of salt and nitrate, marinated for 12-14 hours, and used 40-45 after starting the cylinder. Wash off surface congestion and other dirt with warm water (do not soak), then mix the rest of the ingredients evenly and marinate for 2-3 hours. After marinating, put on a hemp rope, hang it on a bamboo pole, and send it to the oven to bake with charcoal (the temperature is controlled at 50-55?). C) 36 hours is the finished product.
6" Wuhan dried meat
Dried meat is made by chopping fresh lean meat with ingredients. Its raw materials are mostly beef, and the lean meat of fresh front and back legs is the best.
(1) Raw material treatment First remove the fat and tendons of the raw meat, and then wash and drain the pure lean meat with water and cut it into pieces of meat of about 3 centimeters.
(2) Boil the meat cubes in the hot pot and cook in water for about 30 minutes, when the water is slightly boiled, skim off the foam on the broth, fish out and cut into slices or diced meat.
(3) Ingredients are determined according to local customs. Several ingredient methods are introduced for selection. (1) 50 kg of lean meat, 1.25 kg of salt, 2.5 kg of soy sauce, 125 g of five-spice powder (or wrap fennel, tangerine peel and cinnamon in an appropriate amount of gauze and put it into a pot and cook it with beef). (2) 50 kg of lean meat, 1.5 kg of salt, 3 kg of soy sauce, 100-20O g of five-spice powder. (3) 50 kg of lean meat, 1 kg of salt, 3 kg of soy sauce, 4 kg of sugar, 0.5 kg of rice wine, 125 g of ginger, 125 g of green onion, 125 g of allspice powder.
(4) Re-boil to take part of the original soup, add ingredients, and boil over high heat. When the soup is fragrant, switch to low heat, put the cut (or diced) meat into the pot, use the spatula to gently turn continuously, and when the soup is drying quickly, remove and drain the meat slices.
(5) Baking The drained slices of meat are flattened on a barbed wire mesh, and dried with fire is the finished product. When baking, the oven temperature should be kept at 50-55? C, and need to turn the slices of meat frequently to avoid burning. For example, before baking, curry powder is added to the meat slices to mix, and after baking, it becomes curry beef jerky. Other spices such as five-spice powder, paprika and baby oil are also processed.
7" Chongqing smoked bacon
Smoked bacon is a very flavorful New Year product in the mountain city of Chongqing. Fresh pork is marinated with peppercorns, dried spicy seeds, and cooking wine, and then warmly smoked over a low flame with fragrant cypress branches. After the bacon is steamed, it is mellow and fragrant, fat but not greasy, thin but not stiff, and the aftertaste is endless.
8" Bacon melon slices
Ingredients: 25 grams of bacon, 50 grams of cucumber, 150 grams of winter melon, 10 grams of fungus, 10 grams of vegetable oil, 1 gram of salt.
Nutrients: Protein 7.8 g, Fat 12.8 g, Carbohydrate 8.3 g, Total Calories 179 kcal, Exchange Portion 2.
Preparation method: 1. Bacon slices in a bowl with water, ginger and shallot slices, steamed thoroughly and set aside; 2. cucumber, winter melon washed and sliced, wood ear mushrooms after foaming and washed; 3. Pot on the heat, after the oil is hot, add bacon slices, seasonings and three ingredients to fry together.
9" Cured bacon products are carefully identified before buying
Just walk around the supermarket and you'll find that today's meat products are so varied that you don't have to do it yourself to eat delicious meat products. Among them, cured bacon is a type that is popular with consumers, such as common ham, saltwater duck, dachshund and so on. Experts remind you that whether you buy or eat, you still need to pay more attention.
Most of the various cured bacon products in supermarkets are packaged, but also bulk products. In general, consumers should distinguish between appearance and smell.
Bacon (sausage) (1) color identification of good quality bacon color is distinct, the muscles are bright red or dark red, fat transparent or milky white; the flesh is dry, firm, elastic, no obvious dents after acupressure. The color of the spoiled bacon is gray and dull, the fat is obviously yellow, the surface has mildew spots, mold spots, there are still mold marks after rubbing, and the flesh is soft, inelastic, and mucus. (2) Odor identification Fresh bacon has an inherent aroma, while inferior products have obvious sour taste or other odors.
The first of the bacon is to look at the appearance. Good quality bacon skin is dry and hard, pale, no mildew and mucus, fat white or reddish, hard, flat muscle section, shiny, tight and firm structure, bright red or rose red and uniform without spots, no insect moths. The skin of the spoiled bacon is sticky, soft and uneven in color, the fat is off-white or yellow, the texture is like tofu, and the muscle section is dark red or gray-green. The second is to smell. High-quality bacon has the inherent smell of bacon. The spoiled bacon fat has a mild sour taste, the tissues around the bone have a slight sour taste, and more seriously, there is a hara smell and a rotten odor.
The lean flesh of high-quality ham is rose red, and the fat is white, yellowish or reddish, with a lustrous and firm texture. If it is eaten directly, it is best to buy pure meat ham; for simmering soup, you can choose to buy ham claws or hooves. When buying a whole ham, first look at whether the ham has a moth hole.
The delicate ham muscle facets are sauce-colored and have spots of various colors. The fat cut surface is yellow or yellowish brown and dull. The tissue state is loose and soft, even sticky.
Also, don't forget to smell whether the ham is pure or not when buying.
Purchase of other meat products
In addition to cured bacon, there are also some meat products that are also popular with consumers, such as barbecue meat, char siu meat, etc., and the identification of such meat products is much the same as that of cured bacon.
Sauce marinated meat of high quality sauce marinated meat color fresh, slightly sauce red, with luster, meat cut surface neat and smooth, tight structure, elastic, oily. It has the flavor of sauce and marinade, and there is no odor.
The surface of the grilled meat is smooth and shiny, the muscle section is glowing and reddish, and the fat is light milky white (ducks and geese are pale yellow). The muscle section is tight, the pressure is bloodless, and the fat is slippery and brittle. It has a unique barbecue flavor and no odor.
The char siu meat is shiny, the muscles are firm and tight, the color is fresh, the sauce is red, and the meat aroma is pure and pure.
10" Golden needle fried bacon
Fees:
100 g bacon, 100 g fresh golden needles, 2 red peppers, 2 green onions, 1/4 tsp starch, 1 tsp sesame oil, 1/4 tsp sugar, 1/2 tsp soy sauce, 1 tsp dark soy sauce, 1 tsp dark soy sauce, 1/2 tsp Shaoxing wine, 1/2 bowl of broth, 2 tbsp salad oil
1: Brush the bacon and cut into thin slices, remove the stem from the fresh gold needle and wash it, remove the red pepper from the head and slice it, and cut the green onion into 3 cm segments.
2: Put the golden needle and bacon into hot water and cook slightly, drain and set aside. Heat the pot, add 2 tbsp salad oil, sauté the shallots, red peppers and bacon into the pot, add soy sauce, soy sauce, soy sauce, soy sauce, wine, sugar, stock to cook the flavor, add sugar when the soup needle is multiplied by 3 tbsp, pour in the processed golden needle and stir-fry slightly, thin color, add sesame oil before cooking
11》 Bacon (Photo)
Every winter, about a period of time before the New Year, every household must kill pigs and slaughter sheep, leaving enough fresh meat for the New Year, the rest of the meat with salt, with a certain proportion of peppercorns, fennel, star anise, cinnamon, cloves and other ingredients, marinated into the altar, 7-15 days later, hung with rope strings, drizzled water, the use of cypress branches, sugarcane bark, Tsubaki bark or firewood, etc. to burn the fire, slowly smoked, and then hung up and slowly dried with fireworks. Another method is to hang it on top of the stove, or hang it from the firewood grass to cook or take the sun, so that the meat is smoked daily when cooking on the fire.
Smoked bacon, cooked, sliced, transparent and shiny, bright in color, yellow and red, delicious to eat, fat but not greasy, thin without stuffing teeth. Unique flavor, rich in nutrition, with appetizing, cold, digestion and other functions.
Bacon from fresh meat processing to production to storage, the meat quality remains unchanged, long-term retention of flavor, put for a long time will not be bad.
A long time ago, people measured wealth by the amount of bacon hanging in the house.
Pork 5 kg, salt 150 g, peppercorns 25 g, conifer sawdust 1.5 kg. (Peanut shells are also available)
practice:
(1) Pickle. First cut the pork into 5 cm wide strips, tie many small eyes with bamboo, and then rub it with fried peppercorns and salt to taste, and then place the skin down the meat layer by layer in a ceramic or enamel container (avoid metal utensils), and press the top skin upwards to the meat face down, and press it for attention. In spring and winter, it is placed in a place where it does not freeze, in summer and autumn in a cool place, and the chicken is marinated for 5 days, and it is turned upside down once a day. After marinating, wear one end of the meat on a rope and hang it in a well-ventilated place to dry until it is semi-dry.
(2) Smoke. Place the dried meat on an iron grate in an iron pot, put sawdust on the bottom of the pot, and cover the lid. Use a pot of fire and smoke the meat to color it with the smoke from the end of the day. After smoking, hang in a ventilated place and let the moisture dry out.
(3) Consumption. The smoked meat skin is boiled on the fire, then soaked in warm water to soften, use a scraper to remove the dirty mud, scrape the yellow surface of the skin with a knife, wash it with warm water again, steam it for 50 to 60 minutes on the drawer, take it out, slice it and serve it.
peculiarity:
The flesh is bright red and has little smoke. It is better to preserve (dried bacon without moisture can be kept intact for 3 months).