"For more food-related content, please click "Follow" in the upper right corner"
With the continuous decrease in temperature in recent days, it is time to marinate bacon again. Bacon is a special cuisine of the south, and with the development of regional gastronomic culture, it is also loved by most northerners.
Our common bacon is usually divided into two kinds, one color looks relatively light, is pickled, naturally dried; and then there is a color bias, pickled, hung after drying, but also smoked to achieve, relative to the former is more troublesome. The elderly members of the family like this smoked bacon because it tastes a little heavier. However, I still like the first one, although it is not as flavorful as smoked bacon, but it is also delicious and the method of marinating is also simple.
When many friends make bacon, there is often a phenomenon of mold and smell, which is actually ignoring some small tips in details. Next, I will share with you 4 tips for cured bacon, just smearing salt is wrong, learn these detailed methods, taste delicious and store for a long time.
First: prepare ten pounds of fat and skinny pork belly, because the lean meat will become very hard after the wind, so the fat meat can be more, and then use kitchen paper to suck the moisture on the surface of the meat dry;
Second: prepare a bottle of high liquor, wipe the pork belly up and down several times, rub it well, and hang it aside to dry;
Third: Prepare salt, peppercorns, star anise, fragrant leaves, cinnamon, heat the bottom of the pot over low heat, then pour in the prepared salt and spices, stir-fry repeatedly, turn off the heat after the salt turns yellow, let it cool and set aside;
Fourth: dry pork belly in the pot, take some blanched table salt, and repeatedly apply it to the pork belly (rub it several times, the moisture in the meat will adsorb salt and other spices on its surface, so the best effect);
Fifth: the remaining salt is evenly sprinkled on the surface of the pork belly, and then pressed with a heavier thing, covered with a lid, placed in a cool and ventilated place to marinate for a week, during which the pork belly is turned every day, so as to ensure that it is evenly and fully exposed to salt, and the taste of the pickling is also the best;
Sixth: take out the marinated pork belly, pierce the hole with a rope, hang it in a cool and ventilated place for about half a month, remember not to get wet (if you hang it on the balcony of the house, avoid its treasure exposure; if you hang it outside, you must remember to retrieve it at night, otherwise when it rains at night, all the effort will be wasted);
Seventh: the marinated bacon can be frozen in the refrigerator, the storage time is relatively long, take out the water soaked in advance when eating, the taste will be very good, interested friends can try it.
4 tips for cured bacon:
Many friends do bacon will stink, is because of the reason for washing with water, in fact, cured bacon is not washed with water, after washing is particularly easy to rot and smell, the correct approach is to use high liquor repeated scrubbing, liquor has the effect of sterilization and fragrance to fishy, penguins are more volatile, after smearing with liquor, natural drying can be;
Meat is not placed in the basin, do not care, which will lead to uneven taste, the correct approach is: spread the seasoning of the meat in the basin, sprinkle the remaining table salt on it and press well, open the lid every day to turn over;
The amount of salt should not be too small, ten pounds of pork 300 grams is almost the same, too little salt meat is easy to deteriorate;
Salt and spices must be fried in a pot, otherwise the flavor of the spices will not be emitted, and the effect will not be achieved when curing the meat.
Finally: the marinated bacon can be paired with peppers, celery and other vegetables, but I personally prefer the dried bacon radish, cut with some hangzhou peppers and millet spicy, and can eat two large bowls of rice in one meal.
epilogue: I am a food si, seriously share cooking skills and gastronomic experience in life, thank you for the support and encouragement of every friend, exclusive is not as good as public enjoyment, like can [like] [share] [follow] [comment].