1, frozen.
After the bacon is washed and drained, it is wrapped with plastic wrap and frozen in the freezer. This preservation method is suitable for all bacon and has the longest preservation time.
2. Hang and save.
If the local room temperature is lower than 20 degrees Celsius and the humidity in the indoor air is lower than 60%, the bacon can be hung indoors in a cool and ventilated place without sunlight and can be stored for about 3 months. The lower the indoor temperature and humidity, the longer the duration.
3. Keep the altar sealed.
Chop the cleaned and drained bacon into small pieces and put it in a ceramic pot. Then cook the cooking oil, cool it and pour it into the tank. The amount of oil should be enough to immerse the smoked meat, and finally it can be sealed. This method of preserving bacon can last for one year.
Introduction to bacon:
Bacon is a special traditional dish, which is found in Hunan cuisine and Sichuan cuisine. Smoked bacon is a special new year's product in Sichuan and Chongqing, and Hunan bacon is the most famous one in Hunan Anhua bacon and Xiangxi bacon. Anhua bacon is big, black in color, smoked dry, fine in meat quality and fragrant in taste, while Xiangxi bacon is red and bright in color and smoked and salty.
It's a dish of Zigong reunion dinner. Every winter, people will pickle bacon. Smoked bacon can be protected from deterioration, and it has a special smoky smell. Bacon can be washed and steamed for cooked food, with garlic sprouts, houttuynia cordata and pepper. Used for frying cooked food.
Fresh pork is pickled with pepper, dried pepper and cooking wine, and then smoked with cedar branches. After the bacon is steamed, it smells fragrant, fat but not greasy, thin but not stiff, and the entrance is endless.