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<h1>How can the New Year not be without the taste of wax</h1>
"Mo Xiao farmhouse lax wine, good year to stay guests foot chicken and dolphin." In the blink of an eye, it is a few years ago, and people have to start preparing some ingredients and food for the New Year. Especially some of the wax flavors that need to be prepared in advance, this must be put on the agenda, how can there be no wax flavor in the New Year. Among all the flavors of bacon, the most classic is bacon, which is homemade every year with a large amount of bacon, except for leaving a small part to eat for yourself, most of which is snatched up by relatives and friends. Today, I will share with my friends the method of homemade smoked bacon that has been used for many years. The detailed method of homemade smoked bacon is close to traditional bacon, and the bacon is rich and delicious for the New Year.
<h1>Homemade smoked bacon, these 3 types of ingredients are the most critical</h1>
In order to make bacon with rich flavor and flavor for a whole year, you need to add 3 types of ingredients: 1. High liquor. This is the most important type of blend for homemade smoked bacon, and its role is mainly to disinfect and prevent corrosion. To choose a high degree of pure grain liquor, not necessarily expensive, but must be a highly pure grain liquor, the bacon made has a natural rich flavor. 2. Salt. Bacon is also called bacon, salt is an important seasoning for homemade bacon with its salty flavor and long-term antiseptic taste, and it is also the soul seasoning of bacon. 3. Spices. Bacon is more prominent than the salty taste is the flavor of bacon, pick up a piece of bacon, smell, there is a very strong flavor of bacon, refreshing, refreshing. This mainly comes from the role of peppercorns, star anise and various smokers.
<h1>Homemade traditional smoked bacon</h1>
Ingredients: 2000 g pork with skin
Marinade: 80 grams of salt, 60 grams of high liquor, 20 grams of peppercorns, 4 star anise
Smoking material: 150 g rice, 30 g dried orange peel, 20 g black tea, 20 g sugar
<h1>Production process</h1>
1, to do smoked bacon must choose pork with skin, pork belly and rump meat is the best choice, each with its own characteristics. Cut the pork into long strips of 10 cm square and about 20-30 cm long. Remember not to cut the pork too finely, after drying and smoking, it becomes thinner and thinner, and there is little left, losing the flavor of bacon.
2, choose a larger point of glass basin, food box, etc., clean, with hot water to disinfect treatment, dry the container. Put the processed pieces of meat down, pour in 60 grams of highly pure grain liquor, and rub repeatedly. Then seal the plastic wrap, seal for 30 minutes, with the help of the role of high liquor, play a thorough disinfection, antiseptic effect, and increase the rich flavor of bacon.
3: During this period, stir-fry the pepper and salt. Pour 80 grams of salt into the pan, add 20 grams of peppercorns and 4 star anise, stir-fry over low heat throughout the whole process, and stir-fry continuously to make the ingredients heat evenly. Until the salt is slightly yellowed, emitting a strong aroma of peppercorns and star anise, immediately remove from the fire, set aside at room temperature and let cool.
4, pour the cool pretzel into the meat pieces, rub with the pepper salt repeatedly, each piece of meat should be kneaded for at least 5 minutes, so that the salty taste and aroma can penetrate. Then seal the plastic wrap or cover the lid, put it in the refrigerator refrigerator, turn it every 1-2 days, so that the meat is evenly marinated, fully flavored, a total of 5-7 days of marinating.
5, the marinated meat in place through the end, must penetrate the pig skin, it is not easy to split the pork, with a thick cotton rope through, tie the knot buckle, to prevent falling off. If there is a yard at home, hang in the yard, half yang and half shade; if there is no yard at home, hang on the balcony, be sure to open the window, keep the low temperature, and continue to dry for 5-7 days.
6: Start smoking bacon, prepare a large iron pot that is brushed clean, and add 150 grams of rice, 30 grams of dried orange peel, 20 grams of black tea, 20 grams of sugar and other incense materials at the bottom. Put an oven rack on top, scatter the meat pieces on the top of the oven rack, cut a temporary lid with a large cardboard box, and cover the tight iron pot to ensure the smoking effect. Smoke from the fire, smoke on medium heat for 20 minutes, until the surface of the meat is brown and red, which looks tempting.
7, if there are conditions, try to choose to smoke outdoors, if smoked in the kitchen, be sure to open the hood to the maximum grade, to ensure that there is no residual fume indoors. The smoked bacon is rich in flavor and bright red in color, and it looks delicious. Bacon can be stored in the shade for a short period of time or stored in the refrigerator, soft freezer, if stored for a long time, you can put in the refrigerator freezer for cryopreservation. Detailed steps homemade smoked bacon, close to the traditional method, the wax is fragrant and delicious over the New Year.
<h1>Precautions</h1>
1, with a highly pure grain liquor repeatedly rubbed, sealed disinfection is an important step in the process of bacon production, antiseptic and increase the rich flavor of bacon, absolutely can not be omitted.
2, this smoker formula, is applied for many years of prescription, the effect is very good, can be said to be a universal smoker.
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