Introduction: When curing bacon, in the end, should it be washed or not? Keep in mind the 5 points, bacon is durable, salty and fragrant can taste good, hello everyone, I am ink food, today to share with you the preparation method of bacon.
After the light snow, the snow is approaching, the weather is getting colder, and it is a good time to marinate bacon, bacon is made of fresh pork, first pickled and then dried or smoked, its salty and delicious taste, unique flavor, is very tempting. In the winter month, the southern region has always had the custom of cured bacon, at this time the weather is cold, the cured meat is not easy to spoil and taste, and the cured bacon is just over the winter, boiling hot pot, stir-fry stew meat is particularly fragrant, known as "a family cooking meat hundred family" reputation.
Every year in the winter, every household here will more or less pickle some bacon, some even pickle the whole pig enough to eat for half a year, bacon preservative ability is strong and durable, properly preserved, put a year will not be bad, and to the cold appetizer, salty rice, is a special dish in winter, the prepared bacon can be steamed directly sliced to eat, can also be fried with vegetarian dishes, you can also shabu-shabu, boiling soup roast meat, especially with the winter garlic leaves, the fresh flavor makes people think about it and drool.
<h1>Marinated bacon is not washed first</h1>
Cured bacon is not difficult for many people, but for the marinated bacon before, do you need to wash it first to feel confused, wash for fear of umami loss, do not wash and afraid of not clean, in the end wash or do not wash it?
Personal advice does not need to wash, cleaning is nothing more than to wash off the blood water on the surface of the meat, and most people think that the blood water is heavy, but do not know that the blood water also contains a lot of umami substances, such as nucleotides, glutamic acid, etc., as for the fishy taste of blood water, after salt salting will not have, salt can not only be seasoned, but also to go fishy sterilization effect, so when marinating bacon is not recommended to be pickled after washing, and the color of not washing and marinating is more red and beautiful.
<h1>Marinated bacon 5 points</h1>
Although the cured bacon is relatively simple, but the cured bacon will often be not salty, or the color is not good, and even eat no bacon taste, the best bacon should be bright color, mellow taste, fat not greasy, thin and not stuffed teeth, want to make such bacon, you have to master some tricks, when curing bacon, keep in mind the 5 points, bacon resistant, salty can taste good.
1. Meat with two knives
Eat bacon will eat fat meat, because the fat meat of bacon is soft and tender, fat is not greasy, the taste is more mellow, eat it is not chai and no teeth, so when marinating bacon, you must choose fat and lean meat, too fat and too thin can not.
It is best to choose two-knife meat, because the two-knife meat is fat and lean just right, too fat to fry when fried, too thin and too hard taste is not good, fat and thin taste is better. After the meat is selected, it is necessary to change the knife to a strip of about 5cm wide and about 30cm long, so that it is convenient to enter the taste, and then use the knife to scrape the hair on the skin of the meat again, and wear a hole in one end of the meat to facilitate the operation of the back.
2. Stir-fry the marinade
See many people when curing bacon is directly marinated with salt, although this can also make bacon, but the curing effect is not the best, there is not only salt, should be added to increase the flavor.
The correct way is to first control the amount of salt, the general ratio of meat and salt is 10:1, salt is too little storage easy to deteriorate, too much and will be too salty, so the proportion should be controlled, and then prepare some peppercorns, star anise, fragrant leaves, cinnamon, and salt together in the pot over low heat, and then put out to dry.
Why stir-fry salt? There are two advantages, one is that the sautéed salt moisture is less, it is easier to marinate the water in the meat when marinating bacon, prolonging the storage time, and the other is that the aroma is more intense.
3. Do not wash the meat
The benefits and reasons for not needing to wash meat are mentioned above, and I will not repeat them too much here.
Meat to buy back do not wash, if it looks dirty can be wiped clean with a wet towel, and then use high liquor to spread the meat all over again, and then use soy sauce to color (soy sauce has antiseptic effect, and the taste is salty and sweet, can increase the preservation time and flavor of the meat), and then spread the fried ingredients evenly on the meat.
4. It is important to pour the cylinder
The inverted cylinder is not to turn the cylinder upside down, but to change the position up and down when marinating things, so that the pickled things will taste and color the same.
After the stir-fry is spread, put the meat in a basin without water and no oil, the skin is facing down, the meat is facing up, layer by layer compaction, and then the mouth is sealed with plastic wrap, pressed with a heavy object, and after three days, the cylinder will be poured for the first time, and then once a night, after a week you can get out of the tank.
5. Air dry
There is no skill in drying and air drying, but there are some small details that need attention, that is, to choose a continuous good sunny day and then go out of the tank to dry.
Choose a good sunny day, put the cured meat on an iron hook or rope, put it in the sun for about 1 week, and then take it home and hang it in a cool and ventilated position to continue air drying, the longer it is stored, the stronger the flavor of the wax, the bacon that is made in two or three days, only salty, no waxy, or can not be called bacon, should be called bacon.
<h1>summary</h1>
Although the winter weather is cold, but suitable for winter food is also a lot, and bacon is one of the most representative, with bacon winter is perfect, and the production of bacon is now in addition to the customs of the south, the north has also begun to prevail, the best bacon should be bright color, mellow taste, fat is not greasy, thin and not stuffed teeth, want to do a good job of bacon, you have to choose the right meat, stir-fried materials, do not wash meat, diligently pour the tank, dry and preserve well, keep in mind these 5 points, bacon resistant, salty and fragrant taste good.
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