Pickled bacon is also called wind-blown meat. I remember when I was a chef, I was in Anhui. Local people especially like to eat bacon, fried bamboo shoots, stewed old duck, bacon tomato pot and so on. Generally, northerners like this kind of bacon, while southerners like it. In fact, the practice is similar. One is to pickle directly with kang, and the other is to blow with wind. Everyone knows that the weather in the north is dry and windy, so it is the most important.

Step 1: Prepare pork ribs. Fat and thin meat is the best. The fat meat of bacon is not salty, and the lean meat is very salty. Therefore, when you choose this kind of meat, the taste will blend.

Step 2: Add salt (with pepper seeds, spiced powder and edible salt) and stir fry in a pot, or add star anise powder, cinnamon powder and pepper powder without spiced powder. This taste is based on everyone's own needs, and then the meat is replaced by a knife (convenient to taste) and kneaded with fried salt. You can also use chopsticks or toothpicks to insert into the hole while applying salt.

Step 3: you can add a little white wine to the braised pork to increase the flavor, and you don't need to put seasonings such as monosodium glutamate chicken essence, because the meat is easy to turn sour after fermentation of chicken essence and monosodium glutamate!

Step 4: Cured meat usually takes about 7- 10 days, once a day, which can make it taste better. This kind of bacon is usually made when pigs are killed in the twelfth lunar month, so there is no need to worry about deterioration in the north. You can press the meat with something heavier, which will make it better preserved.

Step 5: Generally, there are two kinds of bacon, one is smoked and colored with soy sauce, and the other is white, which can be decided according to your own preferences. After curing, you can take it out and hang it in a ventilated place to dry the water, then take it out and sun it for several hours every day and put it in a ventilated place at night.

Remember: when curing bacon, don't squeeze it too thick, and the salty taste must be rubbed into every part of the meat!

(Image from the Internet)

1.3 million reading

search

Bacon recipe daquan home-cooked dish

The practice of bacon is well known.

Zhejiang bacon practice daquan

A complete collection of salted pork curing practices

Authentic practice of Yangzhou bacon

Complete works of bacon