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Tool materials:
Dietary calories: 226.5 (calories)
condiments
fresh pork
100 kg
condiments
Food grade salt
3 jin
Eight angles
Proper amount
rhizoma kaempferiae
Proper amount
Sichuan pepper
Proper amount
secret prescription handed down in the family from generation to generation
0 1
Pork: Be sure to choose a big fat pig raised by farmers who have never tasted feed and hormones, preferably weighing more than 200 kg.
Pork is cut into strips of about 13 cm. Fresh pork must be slaughtered the same day. Just killed is not enough, it must be spread out and cooled for at least 2 hours, and the meat must be cooled thoroughly before curing; If it is hot, it will definitely break.
In rural Sichuan, bacon must be preserved in the twelfth lunar month to avoid deterioration. Some people have tried not to save the twelfth lunar month, but most of them will go bad.
02
Edible salt: generally use fine salt. The proportion of salt is very important, and more salt is salty; Less is weak and easy to deteriorate. This is the essence of the secret recipe: 10 Jin of meat, with 3 liang of salt.
This is the best ratio, because it is obtained through countless years of experience. The bacon made with this dosage is just right in salt and even inside and outside.
03
Spices: Zanthoxylum bungeanum, Illicium verum and Kaempferol.
These seasonings can only be said to be put in the right amount, which is about 100 Jin of meat, about 2 taels each.
Star anise and kaempferia kaempferia are best broken.
Spices and salt are mixed together.
04
After the pork is completely cooled, it begins to marinate. Every piece of pork should be smeared with salt evenly and repeatedly, just like massaging pork.
05
Rub the bacon and put it in a big crock. I haven't tried using other containers, because most people use vats.
Pork should be arranged layer by layer, and each layer should overlap. Finally, cover it with a bamboo stick and put it in a ventilated and cool place.
06
Generally, it can be pickled for three days. If the meat is big, it can be marinated for a day or two. Turn the meat over two or three times in the meantime.
Then you can leave the tank. Be sure to hang it up and drip dry.
Bacon was basically cured successfully, but the bacon was not the best at this time, and it was fragrant after hanging for more than ten days.
The storage of bacon is directly hung up. In the past, firewood was used in rural areas, and bacon was directly hung on the stove. When cooking, smoke will smoke it out, which is unique.
Don't worry about hot weather and high temperature, bacon will go bad. Bacon will not go bad as long as it is preserved. Of course, direct sunlight should be avoided in summer, otherwise the bacon will turn into dried meat.
07
Firewood is rarely burned in the countryside now. To eat authentic bacon, you have to build a shed and smoke it by hand.
It is best to choose cypress branches to burn, and it is best to be fresh.
The bacon smoked by cypress branches will have the unique fragrance of cypress.
It's best to smoke it all night, and someone should watch it to prevent oil droplets from igniting on the fire.