These days, because I have been going out, I am always on the way to the road, so I update the article slower, basically see the stitches and needles, take out the computer, and quickly write one.
Even so, unconsciously, my old recipe topic has also achieved the twentieth issue, ten more than I originally planned, one is the needs of friends, and the other is too much value in those traditional techniques.
But you can't always use one model to continue to do this, so today's issue is the end of this topic, and I will continue to discuss food with you from some other perspectives.
The last issue is often said to have some weight according to the law, which is called a good beginning and a good end, I looked for half a day, decided to tell you about the traditional bacon method in the northeast.
This is also recorded in a 90s source, this bacon practice, the use of 10 kinds of spices, accurate to the decimal point.
I have also done a little research on bacon, because whether it is from personal taste or market trends, bacon is a variety that is easy to create market myths.
Because compared to the brine, its technical threshold is slightly higher, and in addition, some new elements have been added to the style of the brine to make the taste more layered. More three-dimensional.
There are also many ways to smoke, I have said it to you several times in previous articles, and even found the smoking recipes on ancient recipes and shared them with everyone.
I myself have made bacon many times, in terms of recipes and techniques, it is a small gain, I remember that before the Spring Festival, due to the price of pork, the outside bacon was fifty or sixty yuan a catty.
My friends thought of my resources, and they all boasted that the bacon I made was delicious and better than the market, so each person bought dozens of pounds of flowers, ribs, etc., let me process it several times, and everyone returned with a full load, which is said to save a lot of money for the family.
Although I was tired, but in this repeated production process, I also had a further understanding of the process of bacon, in fact, I originally planned to find a stall after the Spring Festival, and take this as a variety to do it, but later because of those special circumstances, our craft has also been hidden in the "waiting for the word cabinet".
Maybe the opportunity has not arrived, as everything is gradually on track, I believe that the time of listing is not far away, today's traditional bacon method, I will first tell you about it, or the old way, share as is, do not make any modifications.
Traditional bacon preparation:
raw material:
No fat, no lean skinned boneless pork 2.5 kg,
spices:
Aster 7.5 g, sand kernel 6.5 g, large ingredient 5 g, peppercorns 3.5 g, cumin 2.5 g, nutmeg 1.5 g, cinnamon 1 g, cinnamon 1 g, bai zhi 0.15 g, Shan Nai 0.15 g;
Ingredients: 25 g fresh ginger, 100 g salt, 25 g sugar (for bacon).
Method:
1. Brush the meat with water, scrape the hair on the skin, cut into about 500 grams of cubes, and soak in water for 7 to 10 hours.
2. Fish out the soaked meat, control the blood water, boil the soup pot, put the meat and various spices together into the pot, first cook it for 30 minutes with a high heat, press the meat on the meat with a steaming curtain or grate, so that the meat does not show the soup noodles, and then cook it for 1.5 hours on low heat, and when the meat is very cooked, fish out the soup and oil on the control of the clean meat.
3. Place the controlled meat cube face down on the grate or steaming curtain. Heat the iron pot, add sugar, put the grate on the pot, cover the bacon hat (or pot), and wait for the sugar to smoke for about 10 minutes.
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Features: fat but not greasy, thin and not chai, ruddy color, smoked flavor, with the same method, you can also smoke chicken, duck, fish and so on.
We noticed that the smoking material here uses sugar, which belongs to the method of sugar smoking, and the famous Zhangjiakou Chaigou Fort bacon near us mainly uses cypress wood and sugar, which is obviously another style.
But in short, no matter which style it is, it has added a lot of color to our gastronomic life in various ways, and a detail in this recipe, the bacon hat or pot used in bacon, the principle is actually that the top of the bacon can not use the pan lid when bacon, and must use a bacon hat or pot with a certain height and curvature, so that the smoke forms a swirling effect, so that it is not bitter and fragrant.
In addition, the smoking mentioned in the smoke for 10 minutes, it seems to be a little long, we generally smoke for 3-4 minutes when we make it, turn off the fire after the yellow smoke, and then let it sit for 3 minutes.
In short, the technique of bacon does have a lot of details, and some links must be appropriately adjusted according to the conditions at that time, so it is slightly higher than the technical threshold of brine meat, relatively speaking, there are fewer competitors in the market, and it is easy to create their own brands.
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