At the winter solstice, the 50-year-old teacher Fu teaches you to cured bacon, no need to smoke, easy to learn, salty and delicious
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In the winter, many places will start to marinate bacon, so that in order to eat delicious bacon for the New Year, our family will also be cured, when we are very young, our yard will always hang bacon, there will be a great fragrance, smell can't help but want to eat immediately into the mouth. And the winter solstice is coming, this is when the cured bacon is the best, have an idea, hurry up!
Now people in the city rarely make their own bacon, are to the supermarket or outside to buy ready-made, although many meat shops make bacon, but often add some chemical preservatives to the meat, these things are not good for our body after eating, so it is still at home to make their own bacon. There are many kinds of curing methods of bacon, different places are different curing methods, today Xiaobian shares a simple and easy to operate bacon curing method, without smoking, but also full of flavor, drying out the unique salty flavor of bacon. A 50-year-old teacher taught you to cured bacon, which does not need to be smoked, easy to learn, salty and delicious.
Cured bacon
Ingredients: 2 strips of pork belly with skin, 3 fragrant leaves, 2 star anise, 1 handful of peppercorns, 4 cloves of garlic, ginger to taste, 2 caps of white wine, 2 tbsp light soy sauce, 1 tsp salt, 1 tsp sugar
Preparation method
1. First put the pork belly bought from the market in water to rinse, then take out the kitchen paper, wipe the pork belly, suck its water dry, remember that the water on the surface of the pork belly must be dried.
2. Then put the drained pork belly into a clean bowl and add the garlic rice and ginger to the bowl. Add the leaves, peppercorns and star anise. Sprinkle sugar and salt on the pork belly, then pour white wine and soy sauce into a bowl. Then put on disposable gloves, put your hands in the bowl, to grasp the salting, it is recommended that you do it in the evening, so that you can pickle overnight, the effect is better, and it will not waste time.
3. Finally wait until tomorrow morning, take out the marinated pork belly, find a rope to knead it up, need to hang in a well-ventilated, can be exposed to the light on the line, the balcony is the best choice, but also in the sun place, the following lay a piece of paper to pad. Later, you need to wait for about half a month to let it dry slowly, and finally observe that the pork belly can be dried with oil, and the meat will be hard when pinched. If the weather is bad, put it in the refrigerator and store it.
At the winter solstice, the 50-year-old teacher Fu teaches you to cured bacon, no need to smoke, easy to learn, salty and delicious. Will everyone eat bacon at home during the New Year? Cured bacon made by yourself, eating is both assured and healthy, if you want to marinate bacon, you must hurry up!
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