<h1 class= "pgc-h-arrow-right" > bacon</h1>
Bacon is a type of cured meat that is popular in Hunan, Sichuan, and Guangdong.
Usually, bacon is made during the waxing moon, so it is called bacon. However, now bacon does not refer to the meat cured in the wax moon called bacon, but refers to the practice of this kind of curing.
Bacon has the characteristics of unchanged meat quality, long-term retention of flavor, and long-term release. Smoked bacon, transparent and shiny, bright color, yellow and red, taste mellow, fat but not greasy, unique flavor.
Now bacon has become a taste of homesickness, no matter where we are, we always want to eat the bacon of our hometown.
There are bacon in the north and south, but the southern bacon is smoked, while the northern bacon is dried, and the flavors of the two are different.
<h1 class="pgc-h-arrow-right" > the method of curing bacon</h1>
Cured bacon directly put salt you are wrong, teach you the secret recipe of bacon, golden color, delicious salty, fat but not greasy
Ingredients: Fresh pork
Ingredients: ginger, chives, leaves, cinnamon, star anise, tangerine peel, peppercorn seeds, grass fruit, cumin
Step 1: Prepare pork belly, preferably farm pork, not lean pork, the fat of the soil pork is thick, and the cured bacon tastes more fragrant and delicious. There is a difference between native pork and lean pork, which can be seen from the color, such as the following is the earth pork
We first scraped the pig skin with a knife, scraped the remaining pig hair on the pig skin, and then put the meat into a large basin, added water, added two spoonfuls of salt,
Scrub the meat by hand, scrub it clean, then add warm water to wash it again, control the dry water and fish it out, then, at this time, can it be pickled? No, we have to dry the moisture on the surface of the pork or use kitchen towels to suck it dry, because cured meat is not raw water
After the moisture of the meat has dried, then we start marinating. The first step in curing meat, is it not to put salt directly? No, if the first step is to put salt marinade, the fishy taste of the pork cannot be removed, and the salty taste of the salt is very heavy, and it will be bitter in the mouth, not salty. The correct approach is to remove the fishy smell of the meat first,
Add an appropriate amount of ginger slices to the meat, green onion knots, according to how much bacon to be cured to put ginger slices and onion knots, more meat to put more, less meat to put less, and then add some high liquor, liquor has the effect of adding flavor and making the shelf life longer.
We rub the ginger and green onion knots with our hands to squeeze out the juice, and then put the onion ginger and the high liquor together, spread the meat evenly, one pound of pork plus 5 liters of high white wine, 10 pounds of pork plus 50 ml of white wine, which can not only remove the fishy smell of pork, but also increase the aroma of meat. The bacon that comes out of this is particularly delicious. Baijiu also has a sterilization and disinfection effect, so that bacon can be left for a longer time without deterioration.
Then add 2 scoops of light soy sauce, 1 scoop of dark soy sauce,
Grasp and mix well with your hands again to add some bottom flavor to the meat, while making the bacon golden and translucent. Marinate for 15 minutes.
Step 2: Marinate the bacon and put the salt directly on the wrong way, we should do this:
Prepare an appropriate amount of table salt, 10 kg of pork 250 grams of table salt
Spices: a few star anise, a handful of peppercorns, a piece of cinnamon, a few fragrant leaves, 3 grass fruits, a piece of tangerine peel, a handful of cumin
Heat the pan, put in the salt and spices, stir-fry slowly over low heat, and sauté until fragrant
The salted bacon is fried in this way, and the taste is more fragrant. Note that it is necessary to stir-fry with a spatula to prevent the paste from being cooked until the salt is slightly yellow. Serve out and set aside.
After 15 minutes, we picked up the green onion ginger and ginger slices badly, and the green onion was easy to change the flavor after a long time. After the salt and spices are cooled, we pour it into the meat, and we use our hands to spread the salt and spices evenly on the meat, so that the bacon marinated by stir-frying salt will taste more fragrant
Note that when curing bacon, the salt should be slightly more, but not too much, if you put too much, the taste will be too salty, and the salt will be too little meat will be easy to spoil. After applying evenly, close with a lid and marinate for 7 days. When we have a lot of cured bacon in the countryside, we use a large water tank to marinate.
There is also a note of the temperature, the best temperature for curing bacon is below 10 degrees Celsius, if this temperature is exceeded, we have to put it in the refrigerator cold room to marinate. This is why the ancients chose the wax moon for cured bacon.
During the marinating period, if there is time, we can flip it once a day to let the bacon marinate evenly. Of course, there is no time or no flip, and there is no impact.
Step 3: After seven days, the bacon is already very flavorful, we take the bacon out, prepare a basin of warm water, wash the marinated bacon with warm water, will it wash off the salt water with warm water? No, because we've been marinating for 7 days and the salt has been soaked into the inside of the meat.
After cleaning all the spices on the surface of the bacon, we poked a hole in the head of the bacon with a knife so that it could be dried through a rope. After the bacon is worn on the rope, it is hung in a cool and ventilated place in the room to dry.
If the bacon is marinated in the north, then it can be eaten after hanging outside and drying for 20 days. The bacon is marinated and dried in this way, and the color is golden.
If it is a southern cured bacon, such as Hunan, then there are the following steps:
After 3 days, the water of the bacon is dried, and the bacon is hung above the fire pit and smoked with bacon
The materials of smoked bacon, the best are orange trees, orange peels, tea seed shells, tea trees, toon trees, cypress trees, these several materials smoked bacon are golden in color, and the inside is red and bright.
There is also a kind of smoked material like our rural is very mixed, the smoked bacon is black on the outside, it looks like the color is not good, but the taste is the same
The longer it is smoked, the darker the color, and generally Hunan bacon is black and black
Bacon can be left for 2-3 years. The way to eat bacon can be steamed, the skin of the bacon is burned, the skin of the bacon must be burned, otherwise it will not be eaten. After cleaning, put it in the steamer basket and steam it directly for 40 minutes
Bacon can also be fried
To summarize:
1. Bacon is the best choice of native pork, when marinating, do not add salt first, because direct salt can not remove the fishy taste, first add ginger, green onion knots marinated to fishy, and then sauté the salt fragrant.
2. The ratio of salt to meat of cured bacon is 1 kg of meat and 25 grams of table salt, this proportion of salt is salty, but it is just right for cured bacon. After 7 days of marinating, take it out and let it dry.
3. After the bacon is dried, one is to continue to dry the water, and you can eat it after 20 days, and the other is smoked, smoked for about 30 days.
4. Eat bacon to pay attention to the skin of the bacon, must be burned when eating, which makes the skin of the meat soft to eat.