Now is a good time to marinate bacon, because the temperature is relatively low, the meat is not easy to spoil, and it is not easy to attract mosquitoes. In addition, the current climate is relatively dry, suitable for air-dried wax flavor. Near the end of the year, almost every household in Sichuan will pickle bacon. In the past, cured bacon was mainly to preserve the meat for a longer time, but now it is more of a bacon flavor to have a new year's taste, and the flavor of bacon is completely different from fresh meat, and this taste is irreplaceable by any condiment.
Sichuan bacon is not only delicious, but also the method is super simple, there is almost no technical content, but you need to pay attention to some small details, such as the amount of salt, too much salt is easy to salt, too little salt is easy to deteriorate. Today I will tell you in detail how much salt is put in the 10 kg of Sichuan bacon and the proportion recipe that we have used for 30 years.
First of all, prepare some pork, I use 5 pounds of pork belly here, because the pork belly is fat and lean and not greasy, and the cured bacon can be used no matter what kind of meat, according to their own preferences. Wash the pork with warm water first, because the pork passes through many places from the slaughterhouse to our hands, so it will be more hygienic to wash it and marinate it.
Everyone does not have to worry about it will be broken, as long as the water is dried, giving enough salt will not be bad. If you don't believe me, you can buy a small piece and try it out. Then poke a hole in the pork, wear it with a rope, and hang it to a ventilated place to dry the water. It takes about an hour or two.
When I dried the pork to make the ingredients, I used 60 grams of salt for 5 pounds of pork, and 120 grams of salt for 10 pounds of meat. Too little salt, too little meat is easy to spoil Too much salt, the meat is easy to be salty and bitter, so the amount of salt is the most important. I use regular table salt. Sauté the salt over low heat for about 5 minutes.
After 5 minutes, turn off the heat, then add 15 grams of peppercorns and 5 grams of five-spice powder according to your taste, and sauté them until fragrant with the remaining temperature of salt. 10 meat, pepper powder and five-spice powder can be directly doubled. Peppercorn powder and five-spice powder are not rationed, can be adjusted according to their own taste, and then fried for another 3 minutes to start the pan, pour on the plate and let cool and set aside.
After 1 hour the meat has dried and the surface of the pork is very dry. Then pour in an appropriate amount of high liquor and spread the pork evenly over every part. Adding liquor has the effect of killing Titian, and it can also prevent mosquitoes and mold. Then pour in a little dark soy sauce to color, a little light soy sauce Titian, mix well and spread the meat evenly. Bacon with a little sauce flavor will be more fragrant and tastier. Because now everyone lives in a building, there is no way to smoke it.
Then apply the previous ingredients to the meat, every inch must be applied, because if the meat is not stained with salt, it is easy to spoil after a long time. Then seal it with plastic wrap and marinate for 3 days, if the meat is large and large, the marinating time needs to be extended.
Turn the meat over a noodle after a day, because at this time a lot of water is marinated, and the top is turned over to the bottom, so that the taste of the meat is more even. Then continue to marinate with plastic wrap, and after 3 days take the cured meat out and air dry. If there is a sun, it will be placed under the sun, and if there is no sun, it will be placed in a ventilated place, and it will take about 15 to 20 days for the bacon to dry quickly.
The prepared bacon can be used to fry and stew, and the bacon is not eaten by the taste of the seasoning, but by the wind and the sun, the taste of time brewing. Friends who like it can collect or forward it, and check it out when you have time. Love my food, remember to like and follow me.
Honey bean tip: The meat used to make bacon must use fresh pork, not frozen meat. The amount of salt must be given enough, where the temperature is relatively high, the amount of salt can be added a little more. Air-dried bacon can be stored directly in the freezer compartment of the refrigerator.