Introduction: Cured bacon keep in mind the 4 tips, bacon will not stink, teach you detailed methods, taste good to store for a long time
This year's autumn is not a few days left, it is about to enter winter, the temperature is getting colder, the highest time is only more than ten degrees, only standing in the sun to feel warm, this weather is more and more suitable for air drying some food, such as wax fish, bacon. Friends with ideas can learn the production method in advance, and when the temperature is lower, you can make a lot of it, do more to save, eat it all year round, now pork is very cheap, and it is more suitable to make bacon.
There are two kinds of bacon, a kind of ordinary air-dried bacon, a kind of smoked bacon, the flavor is different are very delicious, but at home to do or do ordinary air-dried bacon bar, because smoked bacon is too troublesome, there is no venue, and air-dried bacon only needs to be cured and dried, I have eaten such bacon since I was a child, and I have eaten so many years that I still like to eat it, I feel more delicious than fresh meat, and the more I eat it, the more fragrant it is.
So how is bacon made? Drying is very simple, the focus is on the marinade, as long as the marinade is done correctly, the bacon is easy to make successfully. Cured bacon keep in mind the 4 tips, bacon will not stink, teach you detailed methods, taste good to store for a long time!
Friends who have never done it can do it step by step according to the following steps, and it is easy to do success, share the practice, and come and see.
Steps to prepare the cured bacon:
Cured bacon does not have too high requirements for pork, as long as it is fresh, if you want to eat the best recommended use of pork belly, the bacon made with it is beautiful and delicious.
When the pork is ready, do not peel, rub the surface of the pork with a clean cloth, remove the moisture attached to the surface of the pork, and then pour a high degree of white wine on the surface of the pork, scrub it with your hands several times, and clean the pork treatment.
Then wash and dry the wok, put in salt, peppercorns, cinnamon, star anise, turn on a low heat and stir-fry continuously, fry out the aroma, after dry frying, the salt changes color, some slight yellowing This is the normal situation.
Put the pork in a dry basin, let the salt and spices cool and sprinkle on the surface of the pork, and then rub it repeatedly, each part is kneaded in place, so that the salt and spices are adsorbed on the pork to the greatest extent, and the taste will also be adsorbed on the pork after rubbing.
After processing, press a heavy object on the pork, such as a basin containing things, stones, no oil and water, and then cover the pork and put it in a cool place.
Pork has to be marinated for a week before it can be dried, during the marinating period, we have to be diligent, every day to turn the pork, the bottom to the top, so as to avoid the pork below becomes smelly, but also make all the pork taste even.
After marinating, tie a hole in the pork, tie the pork with a rope, hang the pork outside to dry and dry, take it back and hang it at night, take it out the next day to dry, and dry it for a few days, and then make bacon.
If the bacon is too large, it can be divided into small pieces and put into a plastic bag, and the bag is tied up and stored in the refrigerator, so that it can be left for a long time without damage.
When frying bacon, blanching the bacon slices and then sautéing them, or boiling and then sliced the bacon in a whole pot, are all delicious methods, you can try.
Marinated bacon, remember 4 tips:
First, pork should not be cleaned with water, many people become smelly in the process of curing meat, most of them are pork washed with water, or dipped in water, so it is easy to appear meat odor. There are also people who are afraid that pork is not washed and made unhygienic, so they deliberately wash it with water, although it is comfortable to do so, but the meat is not dried and is particularly easy to spoil, so it is better not to get wet.
To ensure that the pork is dry, it is foolproof to wipe it with a dry towel and scrub it with wine before making the bacon.
Second, when the pork is marinated, it cannot be ignored, and it should be turned every day to avoid the meat from being pressed and not breathable and smelly.
The third is to pay attention to the proportion of salt, generally a pound of pork put 25 grams of salt, less then the meat will be bad.
Fourth, the salt should be fried dry under the pot, and fried with spices, with such salt to marinate the meat, not only the aroma is not easy to spoil.
Have you learned anything about cured bacon? Find an opportunity to do some, it's good to be accurate. My sharing is here, like me, please pay attention to me.