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As the temperature drops day by day, friends who love cured bacon are ready to pickle by hand. Bacon is a favorite food of southern friends, and it is also one of the essential foods on the Spring Festival table, and with the popularization of regional culture, in recent years, it has also been deeply liked by northern friends.
Although bacon is not particularly rare, and major supermarkets also sell it, to be honest, no matter how expensive it is, it is not delicious to make yourself, and it always feels a little bit worse. After all, the entire process of pickling is under its own strict "control", and the finished product is naturally incomparable. Of course, cured bacon is not as simple as imagined, smeared with a layer of table salt, placed in the jar and marinated for half a month to take out, and then taste resistant. But in fact, it is not, cured bacon can not be directly salted, if you want to taste fragrant and flavorful, these three steps can not be less.
<h1 class="pgc-h-arrow-right" data-track="4" > first, meat can not be washed</h1>
Fruits and vegetable meats are washed before eating, but cured bacon is the opposite. Because washed meat is easy to spoil and stink, when making bacon, the meat should not be washed. So how to ensure that it is clean and hygienic? Repeatedly applying high liquor on the surface of the meat can not only sterilize, but also remove the fishy flavor, and can also extend the storage time of the meat. Therefore, smearing the meat with high liquor is a very critical step.
<h1 class="pgc-h-arrow-right" data-track="20" > second, pay attention to the proportion of salt</h1>
The ratio of table salt is also a crucial step, more meat will be salty, less salty is not enough, meat is still easy to spoil. As for how much is appropriate, the individual tried 20 pounds of meat, between 280-320 grams.
<h1 class="pgc-h-arrow-right" data-track="21" > third, other ingredients are also key</h1>
The reason why bacon is delicious, only adding salt and white wine is bound to meet the requirements, so in addition to these two spices, fragrant leaves, star anise, peppercorns, cinnamon, the same can not be less.
After understanding the tips, the next step is how to pickle.
Step 1: Prepare 10 pounds of pork belly with skin, a bottle of high liquor, 150 salt, fragrant leaves, peppercorns, cinnamon, star anise;
Step 2: Apply the high liquor to the pork belly repeatedly and evenly, and then set aside after applying;
Step 3: Pour the prepared salt, star anise, peppercorns, fragrant leaves and cinnamon into the pot together, heat it over low heat, stir-fry repeatedly until the salt turns yellow, turn off the heat and let it cool, until the salt is completely cooled;
Step 4: Take out half of the salt, spread it evenly on the pork, after coating, put the pork in the pot, sprinkle the remaining half of the salt on the pork, cover the lid and marinate for 5-7 days, during which the pork is turned over every day;
Step 5: Hang the extracted pork in a dry and ventilated place until it is air-dried, usually about 10-20 days, depending on the local climate.
The marinated bacon can be stored for a long time, and when eating, first soak it in water to differentiate the salt on its surface to avoid the taste of being too salty and affecting the taste. When frying bacon, you can match a variety of green vegetables according to your own taste, personally prefer to fry bacon with dried radish, cut some millet spicy, spicy moderate, especially under the rice.
epilogue:
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