How to make bacon (acupuncture curing method): 1. Selection of ingredients: Use fresh pork belly that has been thoroughly processed and of the same weight. The weight of the meat pieces is 4.5 to 5.4 kg, 5.4 to 6.3 kg, 6.3 to 7.2 kg, 7.2 to 8.1 kg.
2. Freeze: Freeze after peeling so that the internal temperature is 3.3 to 2.8°C. Let them shape in a molding machine before marinating.
3. Marinate mixed powder: Mix salt, sugar, sodium nitrite, sodium nitrate, and food-grade sodium phosphate thoroughly to form a mixed powder.
4. Marinate: Use a puncture machine to prick the pork. When the pork belly reaches the marinating place along the conveyor belt, sprinkle the marinated mixed powder evenly on the first piece of meat. The amount of marinating materials used is: the weight of pork belly is 4.5 to 5.4 kilograms, the amount of marinating mixture is 198 grams, the weight of pork belly is 5.4 to 6.3 kilograms, the amount of mixture is 227 grams, the weight of pork belly is 6.3 to 7.2 kilograms , the amount of mixture is 255 grams, the weight of pork belly is 7.2 to 8.1 kilograms, and the amount of mixture is 283 grams. There is no need to rub the marinade mixture into the pork belly, just spread the seasoning evenly over the surface of each piece of meat. Pickling is done on a pad or rack at least 20 cm above the ground. Spread the marinade mixture on a mat or rack and stack the pork 8 to 10 layers in a cross pattern to prevent it from spoiling while marinating. Always stack with the perforated side facing up, and press as tightly as possible when stacking to prevent air bubbles. While marinating, cover the mound of meat with a piece of canvas topped with a layer of wax paper and isolate it from the air as much as possible. It is then marinated in the cellar at 3.3 to 4.4°C for 4 to 5 days.
5. Post-marinization treatment: Do not soak the pork belly in water, but rinse it with hot water and brush it with a soft fiber brush.
6. Smoking: Hang the cleaned pork belly on the bacon hook, and then hang it on the smoke rack at certain intervals to prevent them from colliding with each other. Before smoking, heat the smoker to 57.2°C and fully open the damper to dry the surface of the bacon. Then adjust the damper to 1/4 and start smoking. Maintain room temperature at 57.2°C until the internal temperature of the meat reaches 52.8 to 53.3°C, then lower the smoker temperature to 48.8°C and continue smoking until the desired bacon color is obtained.
7. Post-smoking treatment: Transfer the smoking rack to a freezer with a temperature of 5.6 to 4.4°C, and keep it at this temperature until the internal temperature of the bacon reaches 3.3 to 2.8°C. Then shaped, sliced ??and packaged. It is very important that the shaping and slicing operations are carried out in a room with good sanitary conditions and a thermometer of 3.3 to 4.4°C.
8. Color protection: In order to obtain a more stable color, when the bacon slices pass through the slicer on the conveyor belt, sprinkle 5% sodium erythrosorbate or dissolve it in water, 30° salt Vitamin C in the liquid. However, when spraying the above solution, do not allow the temperature of the product to rise.
Key points for making bacon (acupuncture curing method): 1. Nitrite solution is a prohibited industrial salt (commonly known as "nitrate"). Nitrate is a solution of potassium nitrate or sodium nitrate. It can make bacon turn red but it is harmful to the human body, so it should not be eaten in large quantities. 2. Sodium nitrate is a type of nitrite. It is a colorless or light yellow crystal with a salty taste and an appearance similar to table salt. It is mainly used in dyes, medicine, printing and dyeing, bleaching, etc.; due to its color enhancement, It has antibacterial and antiseptic effects and is mostly used as a color additive for cooked meats. Sodium phosphate is white crystal or crystalline powder. Easily soluble in water (about 13%). It has complexing ability for alkali metal and heavy metal salts and can soften hard water.