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Guide:
It's cold and many people in our local area have already started making bacon. Because pork has risen a little recently, people are afraid that at the end of the year, the price of pork will rebound, and the cost of making bacon will be high at that time. Our family will make hundreds of pounds of bacon every year, although it is troublesome, but when I think of the aroma of that bacon, I don't feel trouble.
In our rural areas, bacon is a very popular delicacy, and it is often heard that some people's homes have been stolen and the bacon has been stolen. So you can imagine how mouthy bacon is. Many places in China have made bacon, but let me tell you that the best places to make bacon, Sichuan, Guizhou, Hunan, Hubei, Jiangxi, they are the best to make bacon, do not accept any rebuttal.
As an authentic Jiangxi person, I used to think that bacon was just as simple as salt, in fact, it was far more than that, but this time I saw my mother's process of making bacon, and I really and completely understood that this delicacy was really time-consuming and laborious.
Only to know, cured bacon direct salt is not enough, want to color ruddy and not moldy, keep in mind the 3 points, these points may be able to answer, those who do not know much about bacon friends.
The bacon made by Jiangxi people, also known as smoked bacon, is divided into three steps.
Step 1: Pork is bought back directly with salt, and then put into a large vat, the amount of salt, should be more than not less, generally a hundred pounds of meat, you have to use three or four bags of salt (500 grams of the kind).
In the past, every household raised pigs, using domestic pigs, smoked pork can be pig feet, pig tails, pork ribs, etc., pork chopped into pieces, to use rope to pierce a hole for later production.
Step two: marinate for about a week, this also depends on the weather, if the weather temperature is high, appropriately shorten its time, the surface of the pork moisture to it marinated. Take it to the bamboo pole and hang it, let the sun dry its moisture until it is half dry, and the sun generally needs to be sunned for 2 to 3 days.
Step three: start hanging in the cooking place, smoking, some people have a special barbecue bacon firewood room, put there with pine wood small fire smoke, this smoked firewood must be non-toxic, and it is best to carry the natural fragrance itself, so it will be better, generally preferred on the pine cedar, smoked time of at least 6 months.
After these 3 steps, the bacon is basically made, so that the smoked bacon can really achieve "one boiled meat, hundreds of flavors".
If you want to smoke the bacon to be ruddy and not moldy, there are 3 important points to keep in mind.
1, the smoking time must be long enough, at least more than 6 months, so that its flavor can fully penetrate into the inner layer of pork, you and the meat inside, fat will become transparent, lean meat will become red, not easy to mold.
2, when the pork after 6 months of smoking, has become bacon, at this time need to get to the ventilation place, let it dry naturally, so that it can be directly stored, do not wash when stored, directly into the refrigerator can be.
3, there is also a trick not to grow mold, has been placed in the smoke room smoking, do not use an open flame, so that it will not grow mold, but only a small number of people have this condition.
How to eat bacon:
First of all, rinse the stains on its surface, especially some of the skin of the meat to be scraped clean, secondly, put the washed bacon into the pot to cook, and finally, cut into slices and eat. You can also wash it in hot water, slice it and stir-fry it, and the aroma is particularly strong.
[This article is original by "Small Talk About Food Carving", and shall not be deleted or misappropriated without permission, and infringement shall be investigated】