Ingredients: 500 grams of pork hind legs with skin or three layers of pork with skin.
Marinade: 20g salt, high-alcohol liquor 15g, 5g pepper, and star anise 1 tablet.
Smoking materials: 1 cup of rice, appropriate amount of dried tangerine peel, appropriate amount of black tea, and 2 tsps of sugar.
Production process:
1. Select pork hind legs with skin or three layers of pork with skin, and cut into strips and blocks with appropriate size.
2. Add high-alcohol liquor to pork and knead for 5- 10 minutes to make pork fully contact with high-alcohol liquor. This step is the key step to preserve the flavor, and then let it stand for about 20 minutes.
3. At this time, you can fry the salt and pepper gravy. Add salt, pepper and star anise into the pot, stir-fry with low heat until the salt is slightly yellow, and the pepper is rich in flavor and naturally cool.
4. Pour the fried gravy into the meat strips, rub them repeatedly and spread them evenly.
5. Put the marinated meat into a fresh-keeping salting box or basin, coat the surface with a layer of fresh-keeping film, and put it in the freezer for 5-7 days, turning it every 1-2 days to make it fully marinated and tasty.
6. Tie one end of the marinated meat strips tightly with thick cotton rope, and then hang them in a cool and ventilated place to dry for 5-7 days.
7. Take back the dried meat strips, and then the strongest one-smoke. The original practice is to hang it on the stove of the farmer's house and smoke it naturally with cedar branches and firewood every day. Over time, bacon also precipitated the most natural fragrance. I really admire the wisdom of our ancestors who invented this method in ancient times to preserve meat for a long time. If you want to smoke bacon quickly, there is another way to smoke bacon quickly. Prepare a large iron pot and pour in the smoke.
8. Put an oven rack and put the meat strips on it, leaving enough space to ensure that each side of the meat strips can be smoked out. Cut a round paper box as a pot cover and cover it on the wok to ensure that there is enough smoke.
9. Turn on high fire, smoke quickly, and then turn to medium fire for about 20 minutes until the surface color of bacon is brownish yellow and bright red. If you are indoors, turn on the range hood, quickly shift gears, and quickly absorb lampblack.
10, smoked bacon is naturally cooled, eaten for a short time and stored naturally. If you want to store it for a long time, put it in a fresh-keeping bag and put it in the freezer. If there is vacuum pumping equipment, vacuum preservation is best.
1 1. Before eating, wash the bacon with rice washing water, soak it in cold water for several hours, fully remove its salt, and then cook it for a few minutes. Soaking also lost a part of the flavor of bacon, so you can't have both.
12, bacon characteristics: good quality bacon should have three characteristics: "dry", "cool" and "fragrant". 1, "dry": pinch lean meat with nails, dry inside and outside. 2, "cool": the color is natural, the whole body is brown and smoky, and the fat and lean tissue are close. 3. "Fragrance": It exudes the inherent smoky smell of bacon and has a rich flavor.