1. Here's a quick method for curing meat.

It's simple. Buying pork belly or meat with skin in the supermarket depends on everyone's taste, but not too thin.

When you get home, cut it into pieces, code it with salt on all sides, and put it in glass bottles piece by piece. Put it in the refrigerator for about a week and you can eat it.

Put a little fragrant in the soup. When making bacon, be careful not to use bottles made of other materials. They must be made of glass, so as not to break.

2. Salted bacon raw materials: raw materials: 2.5 kg of sandwich pork, 0.5 kg of salt, and 0/0 g of pepper/kloc. Method: (1) Put the salt and pepper in the pot and stir-fry until fragrant.

(2) Cut the meat into pieces of about 0.5 kg, rub the surface of the meat completely with fried pepper and salt, then put the meat in a clean small jar, sprinkle the remaining pepper and salt on the meat surface, and press the meat surface with a clean weight to cover the jar mouth. (3) After curing for 3-4 days, turn the meat upside down, then press it with a heavy object. After curing for 4-5 days, take the meat out and hang it in a cool and ventilated place.

After drying, move it to a clean jar for preservation, sprinkle a layer of fine salt on the meat surface, cover it, and take it with you later. Features: Production essentials: (1) Never wash the meat with cold water before curing, so that the cured meat can be preserved for a long time.

(2) Bone marrow in meat bones is very easy to rot and deteriorate, so if it is with flesh and blood, the bones must be removed first before curing. How to eat: The bacon cured by this method can be steamed or cooked.

If steaming, wash the meat before steaming and cut it into thin slices.

Pickling method of cooked cured meat

The curing method of cooked cured meat is as follows:

1, buy fresh pork belly, wash it with clear water and dry it;

2. Put the salt and pepper into the pot and fry until they are fragrant, then turn off the fire and cool:

3. Put cooking wine, sesame oil, ginger, pepper and other seasonings into the pot, put pork belly into it, and rub the prepared seasoning on the meat by hand until the salt begins to melt, and the meat is darkened by fresh things, and the surface of the liquid oozes out:

4. Put the remaining salt into the big mouth of the container (preferably pottery or small steel cylinder), press it with stones, and put it in a cool backlit place, usually about one week 10 days;

5. Then take out the meat and hang it in a ventilated place to dry.

The above is the curing method of cooked bacon.

How to pickle bacon?

1. Here's a quick method for curing meat.

It's simple. Buying pork belly or meat with skin in the supermarket depends on everyone's taste, but not too thin. When you get home, cut it into pieces, code it with salt on all sides, and put it in glass bottles piece by piece. Put it in the refrigerator for about a week and you can eat it. Put a little fragrant in the soup.

When making bacon, be careful not to use bottles made of other materials. They must be made of glass, so as not to break.

2. Cured bacon

Raw materials: raw materials:

Sandwich pork 2.5 kg, salt 0.5 kg, pepper 10 g.

Method: (1) Put the salt and pepper in the pot and stir-fry until fragrant.

(2) Cut the meat into pieces of about 0.5 kg, rub the surface of the meat completely with fried pepper and salt, then put the meat in a clean small jar, sprinkle the remaining pepper and salt on the meat surface, and press the meat surface with a clean weight to cover the jar mouth.

(3) After curing for 3-4 days, turn the meat upside down, then press it with a heavy object. After curing for 4-5 days, take the meat out and hang it in a cool and ventilated place. After drying, move it to a clean jar for preservation, sprinkle a layer of fine salt on the meat surface, cover it, and take it with you later.

Features: production essentials:

(1) Never wash the meat with cold water before curing, so that the cured meat can be preserved for a long time.

(2) Bone marrow in meat bones is very easy to rot and deteriorate, so if it is with flesh and blood, the bones must be removed first before curing.

How to eat:

The bacon cured by this method can be steamed or cooked. If steaming, wash the meat before steaming and cut it into thin slices.

How to make bacon?

How lucky you are! Met me, Sichuanese! Bacon, bacon, of course, is made in the twelfth month of winter. It stinks in spring or summer, and worms still attract flies! In fact, it's very simple. Just buy the meat and drown it in salt for three days, but if you drown it less, put less salt, because you will finish it soon. If you don't leave it for a long time, you will have to put a lot of salt in the meat in my hometown, because there is a lot of flooded meat, and you will still eat it in the next year's Spring Festival, which takes a long time, so put some salt away! After three days, hang it up, dry it, and smoke it, but there is no suitable place to smoke it. Just add more aniseed to it when flooding the meat, and then hang it up and dry it as usual, just as delicious! ! ! ! ! ! ! .

Method for curing bacon

1, when the raw material is fresh meat, it must be spread out and aired thoroughly; Frozen meat should be spread out to emit air conditioning, and it will be divided after Microsoft.

The blood groove, heart care fat, abdominal fat, waist fat and clothing film should be cleaned for the meat of the joint and segment. The pig's brain should be removed from the pig's head, but the integrity of the pig's head should not be affected, and a knife should be cut on the left and right frontal bones to facilitate the immersion of salt juice.

2. Operation Skills In order to ensure the product quality and shorten the processing period, the operation door should be opened when the temperature is above 10℃ or the pig body is too large. Methods: 2. 1 Each piece is inserted into the middle of the first rib under the neck meat with a knife, and the depth of the knife door is about10cm. The scapula should be cut off from the forefoot and epiphysis, and the knife tip should be inserted under the scapula to separate the bone from the lean meat, but the epidermis should not be cut.

2.2 On the sandwich spine, cut a horizontal knife, the width of the outer opening is about 8 cm, and the width of the inner opening is about 15 cm. 2.3 To open a knife door at the upper waist of the hind leg, you must poke the knife on the foot and hoof bone. The width of the outer opening is about 5 cm, and the width of the inner opening is about13-15 cm. Two knife doors are opened at both sides of the middle of the upper waist, and one knife door is opened at the front.

2.4 Cut 2-3 knife slits in the rib seams inside the chest to facilitate thorough salting. 3. After dressing the salt raw materials for the first time, a small amount of salt can be added.

You must put your hand into the knife door to wipe or plug the salt, but it should not be too tight. Then salt is applied to the surface of the outer skin.

The back bone and hind legs should use the most salt, the ribs should use less salt, and the chest should be sprinkled with a little salt. In general, about 2 kilograms of salt is used for every 50 kilograms of pork.

4. When the temperature of the upper cylinder is within the range of 0-15℃, the salt can be re-salted in the next day, after 7-8 days, and after10-12 days, the salt is re-salted for the third time. After the third double salt 10 days, it can be tested and classified.

Note that the salt should be rubbed evenly and stuffed into all parts of the knife door. In the sandwich, legs, keel and other places, sufficient salt must be applied. Salt should also be sprinkled on short ribs, soft ribs and breast milk.

About 9 kilograms of salt is used for every 50 kilograms of fresh meat. Salted in winter and sold in time, about 7 kilograms of salt is used for every 50 kilograms of fresh meat.

When double salt is added, sodium nitrate should be mixed in the salt, and 25 grams of sodium nitrate should be used for every 50 kilograms of fresh meat (the amount of sodium nitrate can be reduced to 20 grams in winter). 5. The curing time is in winter and early spring, and it takes about 1 month for continuous pieces, segments and legs, and about15-20 days for heads, tails and claws; In the early autumn or late spring, it is necessary to open a big knife edge, and the pickling time of contiguous pieces, segments and legs takes about 20 days, and the head, tail and claws take about 12 days.

6. The standard of finished products conforms to the national standard of bacon, with dry and clean appearance, compact and firm meat quality, smooth and shiny cut surface, red muscles, white or yellowish fat surface and the inherent flavor of bacon.

How to make bacon and bacon? When will it be cured? Which area is better for pickling?

How to make bacon-Simple homemade bacon: Use two ice cream boxes of the same size (about two liters), put the meat in the box, sprinkle with salt (more) and pepper, and rub it a few times.

Fill another box with water and press it on the meat. Put it in the refrigerator.

It will be ready in a week. Conditional blow-drying is of course the best. Boiled soup and white cut are delicious.

The second method of bacon: take pork hind legs, mix salt, pepper, star anise and soju together in advance, apply them on pork, then put the meat pieces into a wide-mouth earthen jar, press on stones and cover with gauze. /kloc-after 0/0, take out the meat pieces, string them together with ropes and hang them in the shade to dry.

Don't pour out the salty brine in the jar. You can take some fresh duck eggs and put them in for pickling. Salted duck eggs salted with bacon and brine are very fragrant, and there is a lot of oil in the yolk.

The third method of bacon: material selection: make your own bacon, and choose a slightly thinner back hip and shoulder meat. If there is no fat at all, the salted meat is not delicious, all of which are fat, and I am afraid modern people don't like it either. The meat at the back buttock tip is less layered than the pork belly, and it is not easy to spread when cooking after pickling, and it is not as sinewy as the front buttock tip.

Ingredients: Zanthoxylum bungeanum and salted bacon: 1, chop the front buttock tip into pieces of about one pound, wash it and air dry slightly (to avoid affecting the taste during the curing process, and a lot of water will be produced) 2. Put salt and Zanthoxylum bungeanum in the dry wok, stir-fry until it is fragrant, and turn off the fire. 3. Spread the hot pepper and salt evenly on the surface of the meat without water with a spatula; 4. Put the meat with pepper and salt in a clean jar (I sometimes put it in a big fresh-keeping box), seal it and put it in a cool place. In hot areas, you can put the box in the refrigerator for refrigeration.

5. Refrigeration time depends on the size of the meat. If there is only 2-3 pounds of meat, it can be refrigerated (salted for about 3 days). 6. Take out the salted bacon with water on it, cool it for two days, and dry it. You can either fry or steam or cook soup. When it is cold, you can put a hole in the bacon and hang it with a rope, so as to avoid being taken away by small animals.

How to eat bacon: you can slice and stir-fry it, you can cut diced meat to make soup, and you can make soup dishes, such as fresh pickled bamboo in Shanghai. If it is too salty when eating, you can wash the bacon with clear water first or soak it in clear water for a while.

Creative bacon practice: 1, you can marinate the duck like this, and the salted duck will come out. After steaming and cooling, cut it into small pieces to make cold dishes, which is delicious. 2, according to your own taste and hobbies, you can also put pepper or cinnamon in the pepper salt according to your own taste. Tips: Do not remove scales when pickling fish, and do not remove the skin when pickling meat, so that the pickled meat will not shrink too much and the meat quality will become tight.

Bacon is delicious, and the cooked food is delicious, but it is healthier to eat fresh meat. Think of these first.

1. It's best to buy two knives of meat and sit on the pier meat, and scrape the dirt off the meat with a knife (never wash it with water). 2. Stir-fry the salt and pepper together, and the salt will turn yellow. 3. Wipe the fried salt evenly on the meat (the salt is about half a catty, so you can master it yourself according to your own taste). We are here (I am from Chengdu). ! ! ! 5. After airing for a week, take down the meat, directly smear the mash juice on the meat, and then air it for 1-2 weeks. (You can also smear the mash twice during this period ~) 6. The most important point is that it must be blown by the wind! ! ! ! ~ this is the focus of wind-blown bacon! ! ! ! 7. When you want to eat, take off the bacon and wash the mash. If the meat tastes salty, cook it. If the taste is appropriate, steam it. (The steaming time is about 20-40 minutes, which is controlled according to the fire power) 1, material preparation: take fresh or frozen meat with thin skin, scrape off the dirt on the skin, and cut it into 0.8-1 kg. If you make boneless bacon, you have to remove the bones.

7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper were used to process bacon with bones. 2.5 kg of salt for processing boneless bacon, 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.

Before the auxiliary materials are prepared, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground. 2. There are three ways to pickle: (l) Simply.

Wipe the cut meat strips and dry marinade thoroughly, and put them into the tank in the order of meat face-down, with the top layer of skin facing up. The remain dry pickling material is apply to that upper layer of meat strips, and the meat strips are pickle for 3 days and turned over; (2) wet pickling.

Marinate that cured boneless bacon in the prepare pickling solution for 15-1 18 hours, and turning the jar twice in the middle; (3) mixed assumptions. Wipe the meat strips with plain material and put them into the tank. Pour the sterilized old pickling solution to drown the meat strips. The amount of salt in the mixed pickling should not exceed 6%.

3. Smoked bacon with bones must be rinsed and dried before smoking. Usually, 8-9 kilograms of charcoal and sawdust 12-1 14 kilograms are needed per 100 kilograms of meat embryo.

Hang the dried meat embryo in the smoking room, ignite the sawdust, close the smoking door, and make the smoke spread evenly. The initial temperature in the smoking room is 70℃, and then it is gradually reduced to 50-56℃ after 3-4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months to make it mature.

Production method of bacon (complex version) 1. Production temperature: bacon and sausage should be made in the season of 10 degrees Celsius. Second, the selection of materials: 1, the meat of the pig's buttocks, with skin, is fat and thin (half fat and half thin).

2. Ingredients: (according to 10KG pork) 300g salt, 200g pepper, star anise 150g, fennel 150g, 30g clove, 75g kaempferia rhizome and 30g fragrant leaves. The above ingredients are fried and ground into powder. 200 grams of ginger, sweet noodle sauce 100g, 500ML of cooking wine.

Mix the ingredients evenly. 3. Smoked materials: sawdust, fresh cypress, and some pine branches. 3. Practice: 1. Cut the pork into blocks with a thickness of 3-4 cm, wash it, evenly spread the ingredients on the pork surface, marinate the pork in a closed container for 5 days, and turn it once a day (to make the taste more uniform).

2. Thread a hole in the meat, hang it up and air dry for 3~5 days. 3. Put sawdust in a metal cylinder (such as gasoline cylinder with the bottom and cover removed) and ignite it, cover it with pine branches, and then cover it with cypress. Put a mesh shelf above the cylinder, put pork on it, and smoke it like this until the surface of pork turns yellow or black (I prefer blackened ones, pine branches and cypress have a heavier taste).

4. Hang the pork in a well-ventilated place and wait until the bacon is dry, even if you are done. Bacon can be preserved for a long time, generally.

Seeking the curing method of bacon

Sichuan bacon practices are as follows:

1, material preparation: take fresh meat or frozen meat with thin and moderate skin, scrape off the dirt on the skin, and cut it into standard ribbed strips with a thickness of 4-5cm and a weight of 0.8-1kg. If you make boneless bacon, you have to remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper were used to process bacon with bones. 2.5 kg of salt for processing boneless bacon, 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. Before the auxiliary materials are prepared, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.

2. There are three ways to pickle: (l) Simply. Wipe the cut meat strips and dry marinade thoroughly, and put them into the tank in the order of meat face-down, with the top layer of skin facing up. The remain dry pickling material is apply to that upper layer of meat strips, and the meat strips are pickle for 3 days and turned over; (2) wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15-1 18 hours, and turning the jar twice in the middle; (3) mixed assumptions. Wipe the meat strips with plain material and put them into the tank. Pour the sterilized old pickling solution to drown the meat strips. The amount of salt in the mixed pickling should not exceed 6%.

3. Smoked bacon with bones must be rinsed and dried before smoking. Usually, 8-9 kilograms of charcoal and sawdust 12-1 14 kilograms are needed per 100 kilograms of meat embryo. Hang the dried meat embryo in the smoking room, ignite the sawdust, close the smoking door, and make the smoke spread evenly. The initial temperature in the smoking room is 70℃, and then it is gradually reduced to 50-56℃ after 3-4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months to make it mature.

I learned about it from the owner of Shanshan Pujiang specialty store, but the process was still complicated. I finally chose to buy it at Shanshan Pujiang specialty store instead of making it myself.