Which part of meat is suitable for bacon?
Generally speaking, it's better to take the pig back and pork belly test. You should put a little salt in the meat and soy sauce, soak it in pepper, aniseed, ginger and white wine for a week, then take the meat out and soak it in hot water and hang it in a ventilated place, so that the flooded meat is not only beautiful in color, but also delicious.
In any case, the pork in the middle part should not be head and tail. Bacon should be salted for one night, one catty of San Qian salt 15g. Pickle tonight and dry for seven or eight days tomorrow morning * on the premise of good weather.
What meat is the best for bacon?
1. It's best to buy meat with two knives and sit on the pier, and scrape the dirt off the meat with the knife (never wash it with water).
2. Stir the salt and pepper together to make the salt turn yellow.
3. Spread the fried salt evenly on the meat (the salt is about half a catty, so you can master it according to your own taste). Here (I am from Chengdu), we probably marinate the bacon in a pot for 7 days and turn it once a day.
After 4.7 days, take the meat out to dry, and be sure to put it in a specially ventilated place to dry! ! ! ! ?
5. After airing for one week, take down the meat, directly smear the mash on the meat, and air it for 1-2 weeks. (you can also wipe the mash twice during the period, huh ~)?
6. The most important thing is that it must be blown by the wind! ! ! ! ~ this is the focus of the wind blowing bacon! ! ! ! ?
7. When you want to eat, remove the bacon, wash and mash it, cook it when it is salty, and steam it when it tastes right. The steaming time is about 20-40 minutes, depending on the firepower?
1. Material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into 4-5 cm thick standard rib strips. If you make boneless bacon, you must remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper were used to process bacon with bones. 2.5 kg of salt, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water for processing boneless bacon. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground. ?
2. There are three ways to pickle: (l) Simple. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. Smearing the remaining dry curing material on the upper meat strips, curing for 3 days, and turning over; (2) Wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15- 18 hours, and turning the jar twice; (3) Mixed hypothesis. Wipe the meat strips with vegetarian food and put them into the jar. Pour in the sterilized old pickling solution to drown the meat strips. The salt content in mixed curing should not exceed 6%. ?
Bacon with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the smoking room, light the sawdust, and close the door of the smoking room to make the smoke spread evenly. The initial temperature of the smoking room is 70℃, which gradually drops to 50-56℃ after 3-4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months before it matures.
Specific steps of curing bacon
1, buy back long strips of pork belly or three layers of meat, and marinate it with salt for seven to eight hours without washing.
2. Wash with cold water and put a rope around one end of the meat. This process is a bit difficult. You can cut a small hole with a knife first, then pierce the hole with a screwdriver and put on a rope. I pulled the rope directly into the hole with a crochet.
3. Hang it up and drain it.
4. Mix soy sauce, cooking wine and garlic (you can also add pepper, pepper, etc. Pour it into the drained meat.
5, marinate for one night, hang it out to dry the next day, don't dump the marinated soy sauce and other materials. You can soak it in the marinated sauce again at night, which is very tasty.
6. after you put it away the next day, you don't need to soak the sauce. Dry until the bacon oil is golden yellow, and then put it away for storage.
7. Marinate it with salt first, and you can marinate the excess water in the meat. Then soak it in the sauce, which is more delicious.
8. It is recommended to cut into small pieces and store them in the freezer. When necessary, take the amount of food you eat at a time.
Nutritional components of bacon
Everyone knows that pork, fat meat mainly contains fat, and contains a small amount of protein, phosphorus, calcium, iron and so on; Lean meat mainly contains protein, fat, vitamin B 1, B2, phosphorus, calcium and iron. And the latter is more than fat. What about bacon? Is it the same as pork? As we all know, bacon refers to the processed products made by curing meat and baking it (or exposing it to the sun). Compared with pork, there must be a lot of nutritional changes. It contains a lot of salt after pickling. The sodium content of 100 g bacon is nearly 800 mg, which is more than ten times the average content of ordinary pork. Because bacon contains a lot of nitrite after long-term curing, it is an important carcinogen. Moreover, bacon also contains a considerable amount of cholesterol, which is 123 mg per 100 g, which is 50% higher than that of pork. In terms of weight, the fat content in 100g bacon is as high as 50%.