Introduction: Cured bacon, my family never put salt, only "1 flavor ingredient", bacon salty and chewy, long time is not easy to spoil.
When you think of the word bacon, you can't help but salivate, which is like "looking for plums to quench thirst.". When it comes to cured bacon, every family has a different approach. Cured bacon, I believe everyone must agree that it is easy to spoil without salt, but in my family's cured bacon, even if it does not put salt, there has been no deterioration. From the grandfather's generation, to now do decades of bacon, do not put a grain of marinade, only need to put "1 flavor ingredients", marinated bacon is salty and delicious, and it is not easy to spoil for a long time.
When it comes to cured bacon, it's best to make bacon on this cold day. The lower the temperature, the more conducive it is for the bacon to dry. Why? Because of the low temperature, bugs such as flies, bees, mosquitoes and other insects go to hibernation, so that there are not too many insect pests to "patronize" the bacon, so that the bacon made will not be stained with eggs and other dirt, once the bugs ovulate on the meat, then even if the bacon is salty, it is easy to mold. This is also the reason why bacon is only made in the winter, and other seasons really can't make bacon.
My family does not need to put salt to make bacon, only to put "1 flavor", so what is this "1 flavor"? This "1 seasoning" is soy sauce. Soy sauce, in the final analysis, is actually old soy sauce. The color of the soy sauce is particularly dark, and when curing the meat, I will also add soy sauce to mix it open, so that the bacon has both the fresh flavor of the soy sauce and the color of the soy sauce. Why doesn't bacon with soy sauce get moldy? That's because soy sauce has an antiseptic function, and the salty taste is enough, so when curing bacon, although only soy sauce is added, no salt is added, and the bacon will not be moldy and bad because it is not salty enough.
To make bacon, it is best to choose leaner meat, generally speaking, pork belly is the best, of course, if there is no pork belly, you can also choose front leg meat or hind leg meat, the choice of meat can be purchased according to their own needs.
Soy sauce marinated bacon
Detailed steps to make bacon with soy sauce:
1, after the pork is bought, it does not need to be cleaned, and the pig skin can be scraped clean with a knife. Take a clean pot, pour in half of the soy sauce, and then pour in half of the old soy sauce, the amount poured can be according to the needs of their own meat, generally the total amount of soy sauce can soak all the meat. When cooking soy sauce, you can add ginger, star anise, cinnamon, fragrant leaves, peppercorns and other ingredients appropriately, and bring the soy sauce to a boil over a low heat. Of course, if you don't like the taste of the big material, it doesn't matter if you don't need to add anything, but most of the pigs now are feed pigs. The pork raised with feed has a relatively heavy fishy taste, so it is better to add a little ginger and spices such as large ingredients, which can effectively remove the fish, so that the bacon that is dried is more fragrant to eat.
2: Cut the pork into small strips, put it in soy sauce and soak for 2 days. Be sure to have more soy sauce so that all the meat can be soaked in soy sauce. In the process of marinating, we can turn the pork a little more, let the bottom of the pork turn to the top, let the top of the pork move to the bottom. The purpose of this is to ensure that each piece of pork absorbs soy sauce so that every corner of the pork can be salted.
3, pork soaked in soy sauce for 2 days, take it out, cut a knife in the middle of the meat strip, pay attention when cutting, never cut the meat, cut out a hole, and then tie the rope. After draining the soy sauce, leave the bacon in the sun to dry.
4, how long to dry, this depends on the weather conditions, the bacon can be dried until dry. When I dry bacon, I like to air dry a little, so that it will be more fragrant and chewy. After the bacon is dried, it is especially delicious whether it is used to stir-fry tea tree mushrooms, fried peppers, or fried garlic moss.
Cured bacon, my family never put salt, just put in the "1 flavor ingredient", that is, only need to put in soy sauce (half of the soy sauce and dark soy sauce, mixed with the best to soak the meat), the dried bacon is salty enough, the original soy sauce has a salty taste, and the pork is soaked in soy sauce for 2 days, which is more flavorful than salted. Salt is only salty, and soy sauce in addition to salty, there is also a soy sauce aroma, and cured bacon with soy sauce, in the process of drying, it can make the bacon stimulate the bacon flavor, so that the taste of the dried bacon is better and more fragrant.
#"Flash hour" theme essay issue 2 #