Flavor: Salty and fresh Craftsmanship: Smoked Homemade scented bacon ingredients: Main ingredients: pork (fat and thin) 5000 grams
Seasoning: 350 grams of salt, 200 grams of sugar, 175 grams of soy sauce, 8 grams of star anise, 8 grams of fennel, 8 grams of cinnamon, 10 grams of peppercorns, 8 grams of pepper homemade scented bacon. Characteristics of preserved meat: yellowish color, deep red muscle, salty and light, rich in nutrients, cold and hot food can be. Teach you how to make homemade flavored bacon, how to make homemade flavored bacon is delicious 1. mixing: the large cumin, cinnamon, pepper, pepper roasting, grinding fine and other seasonings and mix. Then pull the meat into a thick 3 to 4 centimeters, 6 centimeters wide, 35 centimeters long strip hand, into the seasoning rubbing and mixing.
2. marinade, mix well into the basin marinade, the temperature below 100 ℃ marinade 3 days, turn over 1 time, marinade for another 4 days out (marinade marinade for other purposes). Cured meat strips put clean cold water rinsing, and then hooked meat strips hanging in a dry, cool, ventilated place to be no moisture on the surface (generally 24 hours) and then smoked.
3. Smoking: smoked material to be used in very cypress sawdust, or corn heart, peanut shells, melon shells, cotton clips, sesame seed clips can also be. With old oil drums, old iron box as a smoker. After the smoke is ignited, the sawdust is added in batches and placed in the bottom of the box. The meat hanging or flat from the cabinet smoked material 33 centimeters high, the box lid tight. Smoking fire should be small, smoke should be thick, every 4 hours to turn the meat once, smoker temperature control in 50 to 60 ℃. Smoked to the meat surface golden (generally need 24 hours) can be. After smoking, let it sit for about 10 days to mature naturally into flavored bacon.
4. Storage: in the placement period should pay attention to keep clean, prevent pollution, do not let the rodent bites insect moths. Can be hanging, altar or buried. The meat hanging in a dry, ventilated, cool place can be saved for 5 months, altar is the bottom of the altar to put a layer of thick 3.3 cm of quicklime, the top of a layer of plastic sheeting and two layers of paper, into the bacon strips, sealing the altar mouth, can be preserved for 8 months, or bacon strips into a plastic grocery bag, tighten the mouth, burying in the grain or ash, can be preserved more than 1 year.