Dry, cool and fragrant.
"Dry": Pinch lean meat with nails, dry and wet inside and outside.
"Cool": natural color, brown smoke, fat and lean tissue are close, and there is no trace of sudden fire cracking.
"Xiang": It gives off the inherent mushroom fragrance of bacon.
In addition, beware of the "cheap" trap. Under normal circumstances, a catty of finished bacon needs1.65kg of fresh meat raw materials, that is to say, if the price of a certain kind of bacon is only equivalent to1.65kg of fresh meat, or even the price is low, then consumers should choose carefully.
Cooking bacon:
Take the required bacon (a whole piece) and put it in a pot and cook it with light salt water until the water boils again for 3-5 minutes, then take it out.
Cai Shi bacon real shot
Bacon with ingredients (12 photos)
Bacon is cooked in a pressure cooker. Slice or steam or stir-fry with lobster sauce, dried Chili and garlic. It can also be steamed.
Storage of bacon:
The traditional storage method is to wash the bacon, dry it, and bury it in a storage container with rice or chaff shells; The best way to store bacon is to vacuum package it or wrap it in plastic wrap and put it in the refrigerator.
Practice editing in detail
Hunan bacon has a long history and is well-known at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.
Anhua Yang Shan hei Zhu chai huo bacon
Anhua Yang Shan hei Zhu chai huo bacon
1. material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into standard pork ribs with a thickness of 4-5 cm of 0.8 ~ 1 kg. 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 for processing 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 methods of pickling: (1) dry pickling. 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. The rest of the dry marinade is smeared on the meat strips, marinated for 3 days, and turned over. (2) Wet pickling. Marinate the cured boneless bacon in the prepared pickling solution for 15 ~ 18 hours, and turn the jar twice. (3) mixed pickling. Wipe the meat strips with dry marinade and put them into the jar. Pour the sterilized old pickling solution to drown the meat strips, and the salt content of mixed pickling 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 fumigation room, light the sawdust, and close the fumigation door to make the fumigation spread evenly. The initial temperature in the fumigation room was 70℃, which gradually decreased to 50 ~ 56℃ after 3 ~ 4 hours, and the finished product was preserved for about 28 hours. Fresh bacon must be preserved for 3 ~ 4 months before it matures.
A special editor of dishes
Simple cooking
Nutritional value editor
Normal nutrition
Production skill editor
1. Pork should choose hind leg meat or five-flowered three-layer meat;
2. If you add a little orange peel to the smoked material, the bacon will be more fragrant;
3. 54 grams of pine and cypress sawdust and 54 grams of dried fruit shells should be prepared for smoking.
It must meet the climatic conditions. Old people often say that bacon can be cooked from winter to the future. (in fact, as long as the temperature reaches 0-8 degrees. )
Other practice editing
raw material
Pork ... 5000 grams of white wine ... 50 grams.
Salt ...150g pine and cypress sawdust ... 54g
Zanthoxylum bungeanum ... 25g dried fruit shell ... 54g
Refined sugar ... 50 grams
Cooking method
1. First scrape off the remaining hair on the pigskin with a knife, cut it into strips with a width of 0.3 cm, and tie some small holes with bamboo sticks to facilitate the taste.
Stir-fry the pepper first, then add salt, and then pour it out to cool.
3. Knead the pork with pepper, salt and sugar into a ball, put it in a pottery basin or an enamel basin, with the skin facing down and the meat facing up, and press it with a heavy object. Turn it once every two days in winter and spring, marinate it for about 5 days, and put it in the shade in autumn. Turn it once or twice a day, marinate it for about 2 days, wipe off the water with a clean cloth, put it on one end of the skin with hemp rope, hang it in a ventilated place, air it until it is half dry, put it in a fumigation cabinet, smoke it for about two or three days, and move it once in the middle. When all the cigarettes are finished and the bacon is golden yellow, take it out and hang it in a ventilated place.
Process key
1. pork should choose hind leg meat or five flowers and three layers of meat.
2. If you add a little orange peel to the smoked material, the flavor of bacon will be more intense.
Flavor feature editor
Bacon is a specialty of Hunan. Poultry, wild animals and aquatic products can be preserved, and the materials are exquisite. Fine production, diverse varieties, unique flavor, bright red color, smoked and salty, fat but not greasy, delicious and unusual. Smoked in early winter every year and eaten after the Spring Festival. Smoked preserved vegetables can kill insects and prevent corrosion. As long as it is properly preserved, it can be tasted all year round.