Homemade bacon practice

65438+ Turn over 1 time every two days, and turn over 1 time every day after curing1time, then cure for 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry.

2, smoking: put sawdust in a large iron pot, put iron grates on it, put dried meat on it, cover the pot, and then burn. When sawdust was heated and smoked, the fire stopped, the meat was smoked yellow and the water dried up.

3. Steaming and slicing: soak the prepared bacon in warm water, scrape off the yellow on the surface, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container and steam it with boiling water for about 1 hour. Cool in the drawer, slice and serve on a plate.

Extended data:

Smoked bacon has the same appearance, cooked and sliced, transparent and shiny, bright color, yellow in red, mellow taste, fat but not greasy, thin but not stuffed with teeth, not only unique flavor, but also has the functions of appetizing, dispelling cold and promoting digestion. Hubei bacon has maintained the characteristics of good color, fragrance, taste and shape, and is known as "a hundred flowers in cook the meat".

References:

Bacon-Baidu encyclopedia