1. The method of curing bacon

The method of curing bacon. Find the method of curing bacon

The method of curing Sichuan bacon is as follows: 1. Preparation of ingredients: take the skin. Scrape off the dirt and dirt on the skin of fresh or frozen meat that is moderately thin and fat, and cut it into standard ribbed meat strips of 0.8 to 1 kilogram and 4 to 5 centimeters thick.

If making boneless bacon, the bones must be removed. The processing of bone cured meat includes 7 kilograms of table salt, 0.2 kilograms of refined saltpetre, and 0.4 kilograms of Sichuan peppercorns.

To process boneless bacon, use 2.5 kilograms of salt, 0.2 kilograms of refined saltpeter, 5 kilograms of white sugar, 3.7 kilograms of white wine and soy sauce, and 3-4 kilograms of distilled water. Before preparing the auxiliary ingredients, crush the salt and nitrate, dry the pepper, fennel, cinnamon and other spices and grind them into fine pieces.

2. There are three methods of pickling: (l) Simply. Rub the cut meat strips with the dry marinade thoroughly and put them into the jar in order of meat side down, with the top layer of skin facing up.

Apply the remaining dry marinade on the upper meat strips, marinate for 3 days and turn the vat; (2) Wet marinate. Put the pickled boneless bacon into the prepared pickling liquid and marinate for 15 to 18 hours, turning the vat twice; (3) Mix.

Rub the meat strips with dry ingredients and put them into the jar. Pour in the sterilized old pickling liquid to submerge the meat strips. The amount of salt used in the mixed pickling should not exceed 6. 3. Smoking bone-cured meat must be rinsed and dried before smoking.

Usually, 8-9 kg of charcoal and 12-14 kg of sawdust are needed for every 100 kilograms of meat embryos. Hang the dried meat embryos in the smokehouse, ignite the wood chips, close the smokehouse door, and spread the smoke evenly. The initial temperature in the smokehouse is 70°C, and gradually decreases to 50-56°C after 3-4 hours, maintaining 28 The finished product takes about an hour.

Freshly cooked bacon needs to be preserved for 3-4 months to mature. I learned about it from the owner of the Shanshan Pujiang Specialties store, but the process was quite complicated. I finally chose to buy it at Shanshan Pujiang Specialties instead of making it myself zhidao.baidu/question/342747671.

How to marinate bacon?

The bacon production in Sichuan, Hunan and Guangdong differs in seasonings, but the entire production process is similar.

When choosing meat, it is best to choose pork front leg and rear hip meat. These two pieces of meat are evenly fat and lean. However, for the people in Sichuan and western Hunan, the whole body of the pig is a treasure, and all parts can be used to make bacon.

Marinate the meat into pieces of about one and a half kilograms, so that it is easy to taste and easy to hang. Spread salt evenly on the meat and marinate it in an airtight container for about a week.

In addition to salt, various places will also add other seasonings according to local tastes. For example, Sichuan and Hunan people will add Sichuan peppercorns, while Cantonese people will add an appropriate amount of white sugar and home-brewed rice wine. Smoked or air-dried Xiangxi bacon is mostly hung above the fire hall (a hall used by farmers to burn firewood for heating) and smoked for three months. The smoked bacon has a strong scent of wax, but the smoky smell is not strong. This is also the beauty of Xiangxi bacon.

There are two ways to make Sichuan bacon. One is to use the smoke emitted by lightly burning wet pine and cypress branches to smoke for about a month. This kind of meat is called bacon or bacon; the other is to smoke it for about a month. The cured meat is placed in a ventilated place to dry naturally. This is called air-dried meat or bacon. According to the chef, the aroma of air-dried meat can reach about 60 to 70% of that of smoked bacon.

Sichuan bacon Sichuan people are fond of spicy food, so bacon must also be spicy. Sichuan bacon is bright red in texture, moderately salty and has a smoky flavor.

Sausage is made from pig casings stuffed with seasoned meat. Because of the addition of pepper, chili, salt and other seasonings, it is spicy and pure.

Bacon is generally made from pork that has been soaked in salt for several days, and then smoked and dried with cypress branches and leaves. Its unique smoky aroma is unforgettable for diners.

Hunan bacon In Hunan, the history of bacon can be traced back to the Han Dynasty. By the Qing Dynasty, Hunan's "steamed cured meat" had become a famous specialty both at home and abroad.

Hunan’s famous bacon is still the most refined product made by farmers, and the more local the cooking method, the more fragrant the flavor of the bacon. In addition to pine branches, straw, firewood, etc., can also be used as fuel for smoke, giving the meat different flavors.

Not only are the fuels diverse, but the materials used to make bacon are also diverse. In addition to cured pork, cured chicken, cured fish and other cured delicacies are also famous.

Yunnan bacon Yunnan bacon is marinated from local pigs raised in the mountains, so its meat is more tender than ordinary bacon and has a unique aroma. The bacon is smoked with unique local pine branches. When cut, the lean meat will show a mouth-watering rose color, while the fat part will show a snow-white color.

Xuanwei ham is Yunnan’s top bacon dish, comparable to Zhejiang’s Jinhua ham. Although its fragrance and saltiness are slightly lighter than Jinhua’s southern ham, it is better in that the meaty body of the leg is stronger. There is a lot of fat, and the thick layer of fat is the essence of it. Xuanwei's old ham, which is thin and tough and has been collected for many years, will be enchanted by even famous foodies.

Guizhou bacon Guizhou bacon needs to be hung and smoked in pits for at least three months. Because it has been hung in the kitchen for a long time, it inevitably looks dark and dirty. But the lean meat with the skin on is cut into thin slices and steamed. When served to the table, it is shiny and fragrant, which is very tempting.

The fat meat is crystal clear and gelatinous, and the lean meat is glutinous and glutinous, all with the unique fragrance of pine and cypress. It is indescribably refreshing when you eat it in your mouth, without feeling any discomfort at all. greasy.

Asking for the method of curing bacon

The method of Sichuan bacon is as follows:

1. Preparation: Take fresh or frozen meat with thin skin, fat and leanness, scrape off the surface Remove the dirt from the skin and meat, and cut into standard ribbed meat strips of 0.8 kg, 4-5 cm thick. If making boneless bacon, the bones must be removed. The processing of bone cured meat includes 7 kilograms of table salt, 0.2 kilograms of refined saltpetre, and 0.4 kilograms of Sichuan peppercorns. To process boneless bacon, use 2.5 kilograms of salt, 0.2 kilograms of refined saltpeter, 5 kilograms of white sugar, 3.7 kilograms of white wine and soy sauce, and 3-4 kilograms of distilled water. Before preparing the auxiliary ingredients, crush the salt and nitrate, dry the pepper, fennel, cinnamon and other spices and grind them into fine pieces.

2. There are three methods of pickling: (l) Simply. Rub the cut meat strips with the dry marinade thoroughly and put them into the jar in order of meat side down, with the top layer of skin facing up. Apply the remaining dry marinade on the upper meat strips and marinate for 3 days, turning the vat; (2) Wet marinate. Put the pickled boneless bacon into the prepared pickling liquid and marinate for 15 to 18 hours, turning the vat twice; (3) Mix. Rub the meat strips with crispy ingredients and put them into the jar. Pour in the sterilized old pickling liquid to submerge the meat strips. The amount of salt used in the mixed pickling should not exceed 6.

3. Smoking bone-cured meat must be rinsed and dried before smoking. Usually, 8-9 kilograms of charcoal and 12-14 kilograms of sawdust are needed for every 100 kilograms of meat embryos. Hang the dried meat embryos in the smokehouse, ignite the wood chips, close the smokehouse door, and spread the smoke evenly. The initial temperature in the smokehouse is 70°C, and gradually decreases to 50-56°C after 3-4 hours, maintaining 28 The finished product takes about an hour. Freshly cooked bacon needs to be preserved for 3-4 months to mature.

I learned about it from the owner of Shanshan Pujiang Specialty Store, but the process was still relatively complicated. I finally chose to buy it at Shanshan Pujiang Specialty instead of making it myself

Making bacon How to best marinate meat

Bacon method 1: Curing and production temperature of ordinary bacon: The season for making bacon and sausage should be around 10 degrees Celsius.

Ingredients: pork butt meat, skin on, fat and thin connected (half fat and half lean). Ingredients: (based on 10 kilograms of pork) 300 grams of salt, 200 grams of pepper, 150 grams of star anise, 150 grams of fennel, 30 grams of cloves, 75 grams of kaempferol, and 30 grams of bay leaves. Saute the above ingredients and grind them into powder.

Beat 200 grams of ginger, 100 grams of sweet noodle sauce, and 500 ml of cooking wine. Mix ingredients well.

Fumigation materials: sawdust, fresh cypress, and some pine branches.

Production process: Cut the pork into 3~4 cm thick pieces, wash it, and spread the ingredients evenly over the surface of the pork. Marinate the pork in an airtight container for 5 days, turning it once a day (to make the flavor more even).

Pierce a hole in the meat skewer and hang it up to dry for 3 to 5 days. Put sawdust into a metal cylinder (such as a gasoline cylinder with the bottom and lid removed) and ignite it. Cover it with pine branches, then cover it with cypress. Place a mesh rack above the cylinder, place the pork on it, and smoke in this way until The surface of the pork turns yellow or black.

Hang the pork in a well-ventilated place and wait until the bacon is completely dry. You are done. Bacon has a relatively long storage time, generally 3 months, or longer if sealed or placed in the refrigerator.

There is no problem in sealing and storing smoked bacon for more than one year. Bacon method two: Hunan bacon production process: chop the pork into strips about 10 cm wide.

Stir-fry salt, pepper, cinnamon, star anise and other spices in a pot. Wrap the meat strips in the fried salt and put them in a wooden vessel, preferably covered with a lid.

After two or three days, turn the meat in the container up and down. The meat can be taken out of the container in about a week.

Then hang the marinated meat over the fire pit or stove and let it smoke and roast. After more than ten days, the bacon was successful.

Bacon method three: Sichuan bacon preparation: take fresh meat or frozen meat with thin skin, scrape off the dirt and dirt on the skin, and cut it into standard ribbed pieces of 0.8~1kg and 4-5cm thick. Meat strips. If making boneless bacon, the bones must be removed.

To process bone-cured meat, use 7 kilograms of table salt, 0.2 kilograms of refined saltpetre, and 0.4 kilograms of Sichuan peppercorns. To process boneless bacon, use 2.5 kilograms of salt, 0.2 kilograms of refined saltpeter, 5 kilograms of white sugar, 3.7 kilograms of white wine and soy sauce, and 3 to 4 kilograms of distilled water.

Before preparing the auxiliary ingredients, crush the salt and nitrate, dry and grind the spices such as pepper, fennel, cinnamon and so on. There are three ways to pickle: Dry.

Rub the cut meat strips with the dry marinade thoroughly, and put them into the vat in order of meat side down, with the top layer of skin facing up. Apply the remaining dry marinade on the upper meat strips and marinate for 3 days.

Wet pickling. Put the pickled boneless bacon into the prepared pickling liquid and marinate for 15 to 18 hours, turning the pot twice in the middle.

Mixed assumptions. Rub the meat strips with crispy ingredients and put them into the jar. Pour in the sterilized old pickling liquid to submerge the meat strips. The amount of salt used in the mixed pickling should not exceed 6.

Bacon method four: Zhangjiajie Tujia bacon production process: Divide the pork into three to five kilograms (or larger) pieces for easy flavoring, processing and storage. Fry the salt until brown, add Sichuan peppercorns and stir-fry until fragrant and serve.

Rub the meat evenly with warm salt and put it into a basin. Place the meat on the bottom of the basin with the skin facing down and the meat facing up. Arrange the meat neatly with the skin on the top facing up and the meat facing down. Turn it over every 3 to 5 days. , drain the water and hang it in the smokehouse after 10 days. Use pine and cypress branches to add walnut shells, peanut shells, orange peels and other firewood to smoke and bake, and wait for more than a month until the meat turns brown.

Smoked meat should be placed in a ventilated place and can be stored for two to three years without deterioration. It is called "cured meat", also known as "Tujia bacon" and "Enshi bacon". Tujia bacon is brown in color, firm in texture, rich in aroma and unique in flavor.

Method 5 of bacon preparation: Miao bacon preparation method: Cut the meat into strips, add salt, and then put it in a basin to let the salt penetrate into the deep layers of the meat. After a few days, take out the water and dry it, and use rice grains to dry it. , fragrant song, pine and cypress wood smoked. Supplementary bacon: refers to processed products made by curing meat and then roasting (or exposing it to the sun).

Bacon has strong preservative ability, can extend the storage time, and adds unique flavor. This is the main difference from bacon. In the past, bacon was processed in the twelfth lunar month (December), so it was called bacon.

Pickling: Do not wash the bacon with cold water before pickling, and remove all the bones, because the bone marrow is easy to deteriorate. Cut the meat into pieces (about three pounds), cut each piece into four or five strips, rub the entire surface of the meat with fine salt, then layer it into a jar or jar, and sprinkle some fine salt on each layer when placing it. , and finally cover the cylinder mouth tightly.

It is strictly forbidden to open it within one week, and it can only be taken out and hung in the house to dry after ten days. After drying, you can put it in a dry jar, and sprinkle some fine salt and chili powder when putting it.

This kind of bacon can be stored for half a year to a year. Tip: If you are marinating pork, it is best to use fat and lean pork belly. It is recommended that you marinate some pork ribs, chicken, and duck. When making soup, add a piece of cured pork ribs or cured chicken pieces to make the soup more fragrant.

When curing meat, put the peppercorns, star anise and salt into the container together. This kind of bacon will have a special aroma when eaten. If the fried salt is not used up, it can be sealed in a glass bottle and stored , you can also make salted duck to eat in the future. If you are in the north, put the salted meat in a big basin and put it on the balcony; in the south, it is best to put it in the refrigerator. Cut the cured meat into small pieces and freeze it in the refrigerator before eating. Previous year.

If the fish has been marinated too much, it can be cut into small pieces after drying and soaked in wine to make fish with distiller's grains; soaked in sesame oil to make fish soaked in oil. Bacon is a specialty of Sichuan, Hunan, Hubei and other central and western regions, with a history of thousands of years.

How to marinate bacon (without coloring)

Step one: prepare ingredients. Fresh meat from any part of the pig can be used to make bacon. The choice of meat material mainly depends on your preference. Generally speaking, it is better to use pork belly with skin. The bacon produced in this way is fat but not greasy. When I was a child, I liked to eat pure fatty meat because I was short of oil in my belly. I felt that only fat bacon is more fragrant. Nowadays, when curing bacon, I usually choose half-fat and half-lean meat. After buying the fresh meat, cut it into strips 3 to 5 centimeters wide, not too wide or too narrow. If it is too wide, the salt will not penetrate into the middle of the meat. If it is too narrow, it will easily lead to the meat being overly salty. Do not wash the meat with water after cutting it. If you feel any part of the meat is dirty, just use a knife to scrape the outer layer of the meat.

Step 2: Pickling. For the salt to marinate bacon, it is best to go to the market to buy some coarse-grained natural sea-dried salt. This salt has more minerals and has large particles. The marinated meat will be particularly fragrant. If not, use the salt we use for cooking. Yes, the amount of salt used is generally about 8 taels to 1 jin of salt for 10 jins of meat. Spread the salt evenly on the meat, and it's best to rub it with some force when applying the salt. Then put it in an earthenware or ceramic container, cover it and marinate it for 7 days. If you are diligent enough, you can flip the vat once in the middle and exchange the positions of the meat on top and bottom. If you don't have pottery or porcelain containers at home, you can use an enamel basin, but you can't use plastic containers.

Step 3: Dry. After 7 days, take out the meat and use the tip of a knife to pierce the skin of one end of the meat piece and tie it with a hemp rope knot. Then hang the meat piece in a sunny and ventilated place to fully dry for 3 to 5 days. The climate in the north is dry and the sunshine is abundant, so you can dry it for 3 days. In the south, where the air is more humid, you can dry it for an extra day or two. In short, the moisture in the meat must be dried. At this point, the entire pickling task is complete, it’s that simple!

Step 4: Save. Bacon has strong antiseptic ability and can be stored for a long time, usually 3 months. Usually, just hang the bacon in a cool and ventilated place at home. If it is unsightly to urban families, hang the dried bacon in a cool and ventilated place for three or four days, and then put it in a pottery or porcelain container or an ordinary carton. . The air in the south is humid. To prevent the bacon from getting moldy and oyster-like, take it out after a while and hang it on the balcony to blow some air. The climate in the north is dry. In order to prevent the bacon from being completely dehydrated and turning into "bacon stone", it can be packaged in plastic bags. I don't agree with storing bacon in the refrigerator because it will seriously affect the flavor of the bacon.

If you want to marinate other cured fish, cured duck, cured chicken, etc., the method is the same as the method of curing bacon. For cured fish, you can choose carp, herring and other fish with thicker flesh. The bigger the better. Open the fish and remove the internal organs, then spread the salt evenly. When drying, use small sticks to cross open the belly of the fish. This can be done for cured duck and cured chicken. Make.

What needs to be emphasized is that, as mentioned at the beginning of this article, now is the best time to pickle cured meat.

Bacon, bacon, as the name suggests, requires to be cured in the twelfth lunar month, that is, it must be processed between "light snow" and "beginning of spring", not even one day! If the twenty-seventh of the twelfth lunar month is the beginning of spring, and you wait until the twenty-eighth of the twelfth lunar month to marinate meat, the processed meat will only taste like ordinary bacon and will not have the aroma of bacon. The twenty-four "solar terms" discovered by our ancestors are so magical! The reason why bacon needs to be marinated in winter is because the temperature is low in winter and bacteria are not easy to breed. After winter, spring is the best time for bacteria to reproduce. The microbial environment has changed, so the taste of meat is different.

How to make salty bacon

Ingredients Pork: 5000g refined salt: 200g five-spice powder: 30g cooking wine: 100g white sugar: 50g pineapple; 500g preparation step 1 . Change the boneless pork into wide strips 6---15CM wide and 20--40CM long, and use bamboo skewers to poke holes all over the meat. It seems a bit cruel, but in order to let the flavor in.

2. Fry the peppercorns in a pot, add salt, stir-fry and pour out. When the fried seasoning is no longer hot, rub it evenly on the meat and put it into a ceramic container, with the skin of the meat facing down and on top. Put the meat skin side up in a cool place, turn it once a day, and marinate for about ten days. 3. Take out the marinated pork, thread one end of it with a rope and hang it in a ventilated high place, and let it dry until it is half dry.

4. Use a large iron pot or iron tube, add cypress sawdust or cypress branches and leaves, and put an iron row on top, keeping a distance from the sawdust. Otherwise, the meat will be burnt, usually around 8---10CM. Put the semi-dry meat on the iron grate, cover it with a pot lid or a wooden board, smoke the meat until it gets color, and then hang it in a ventilated high place. When the water dries, which usually takes 15 days, the bacon is ready.

5. When marinating meat, the time must be accurately controlled. Winter is slightly longer, taking about 10 days, and summer is slightly shorter, taking about 5 days. 6. When smoking, the time needs to be about 15 minutes, not too long, otherwise the color will be too dark and affect the appearance.

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