2. Salt and pepper together with the frying heat, salt is fried into a yellow-colored look from the pot.
3. will be fried salt evenly smeared on the meat (salt is about half a catty, you can according to their own taste of their own control), we here (I'm Chengdu's ha) is probably smeared with salt meat put in the pot to marinate for 7 days, every day you have to turn once.
4. 7 days later, the meat out of the drying up, be sure to dry in a particularly ventilated place haha !!!!
5. After a week of drying, take the meat off and put the mash juice directly on the meat and let it dry for 1-2 weeks. (During this period can also be more than two times to wipe the mash haha ~)
6. The most important point haha: be sure to use the wind blowing haha !!!! ~This is the key to wind-blown bacon. !!!!
7. To eat when, take off the bacon, to wash the mash, if the taste of the meat is more salty on the boil to eat, if the taste is appropriate, on the steam to eat. (Steaming time is about 20-40 minutes, according to the fire size of their own control)
1, preparation: take thin skin, fat and lean moderately fresh or frozen meat scraping the skin meat dirt, cut into 0.8 a l kg, 4-5 cm thick standard ribbed meat strips. If the production of boneless bacon, but also to remove the bones. Processing bone bacon with salt 7 kilograms, 0.2 kilograms of fine nitrate, pepper 0.4 kilograms. Processing boneless bacon with salt 2.5 kilograms, 0.2 kilograms of refined nitrate, 5 kilograms of sugar, white wine and soy sauce prepared 3.7 kilograms, 3-4 kilograms of distilled water. Accessories before preparation, salt and nitrate crushed, pepper, fennel, cinnamon and other spices dried and crushed fine.
2, there are three ways to marinate: (l) dry dry. Cut meat strips and dry marinade wipe wipe through, according to the meat face - down order into the tank, the top layer of skin face up. The remaining dry marinade on the upper layer of meat strips, marinated for 3 days to turn the tank; (2) wet marinade. Cured boneless bacon into the preparation of marinade marinade for 15-18 hours, in the middle of turning the tank 2 times; (3) mixed guess. Meat strips with dry dry material rubbed into the tank, poured into the sterilized Chen marinade submerged meat strips, mixed marinade in the amount of salt does not exceed 6%.
3, smoked cured meat with bones, must be rinsed and dried before smoking. Usually every hundred kilograms of meat embryo need to use charcoal 8-9 kilograms, wood chips 12-14 kilograms. Will dry the meat embryo hanging in the smokehouse, ignite the wood chips, close the door of the smokehouse, so that the smoke spread evenly, the initial temperature of 70 ℃ in the smokehouse, 3-4 hours after the gradual reduction to 50-56 ℃, keep 28 hours or so for the finished product. Just into the bacon, shall be after 3-4 months of preservation to make mature.
The production method of bacon (complex version)
One, the production temperature:
The production of bacon and sausage should be selected in the season of about 10 degrees Celsius.
Second, the selection of materials:
1, pork buttock meat, with skin, fat and lean (half fat and half lean).
2, ingredients: (according to 10KG pork considerations) salt 300g, pepper 200g, anise 150g, fennel 150g, cloves 30g, 75g of Yamana, 30g of sesame leaves, the above ingredients stir-fried and crushed into powder. Ginger 200g pat broken, sweet noodle sauce 100g, cooking wine 500ML. ingredients mixed well.
3, smoked material: sawdust, fresh cypress, pine branches
three, practice:
1, pork cut into 3 ~ 4CM thick block, wash, ingredients evenly smeared all over the exterior of the pork, pork into an airtight container marinade for 5 days, turning once a day (so that the flavor is more uniform).
2. Thread a hole through the meat on a skewer and hang it up to dry for 3 to 5 days.
3, in a metal tube (such as gasoline canisters to remove the bottom and lid) into the sawdust and ignited, covered with pine branches, then covered with cypress, in the tube above the put a mesh shelf, pork placed on it, and so smoked until the surface of the pork becomes yellow or black (I prefer to smoked black, the flavor of the pine and cypress is more heavy).
4, the pork, hanging in a well-ventilated place and so bacon dry, even if the work is done.
The preservation time of bacon is relatively long, usually can be kept for 3 months, if sealed or put in the refrigerator, it is longer. Smoked bacon will keep sealed for more than a year without a problem.
How to make Cantonese-style bacon
I am nine catty old lady, but now on the market bologna is really no tic flavor, ten nine of us are raw sun. A few days ago, a friend from Hong Kong brought two catty X China brand raw sun bacon, cooked out of the pot rice to the strange aroma, even my house enterprise a small dog looked at a pot, tail poor shake off the reason, the fragrance in the raw sun two words. However, it is said that it costs hundreds of Hong Kong dollars a catty of preserved meat (maybe my friends are blowing water), I am in line with the principle of economy, it is better to do it yourself. And home is high and clear, it is a good day!
First of all, the preparation of materials: skinned pork 5 pounds, salt, sugar, soy sauce, Fen wine each two taels, there is a Haitian brand of braised soy sauce, used to the final color, if any, the bacon will be sold well tic, such as no exemptions.
The second step of the system production: pork cut into long 35cm thick 1.5cm strips, meat head through the hole; with warm water to wash off the meat surface grease, drain water standby; salt, sugar, soy sauce, FenJiu add half a bowl of warm water to dissolve, into the meat marinade for 5 minutes. Marinate every 20 minutes to turn the meat to make it taste, such as at the same time to give it a massage massage, bacon is dissolved into the left you tic emotion, when the bacon will be in the form of more fragrant to repay your care!
The third step is to dry: before the sun with a thin layer of hair to sweep the meat braised soy sauce, with a rope in the head of the meat through the holes in the meat, hanging in the balcony and other light and ventilation, sun until the meat is dry and hard until.
Sun good bacon into the refrigerator for a few months will be tired curry!
In the past few years, I've been using Fen Wine to cook my bacon, and it's really a lot of heavy leather, so I'd like to know if any of you can introduce Fen Wine to me (to be close to the aroma)?
Also, remember the Cantonese bacon marinade is salt, sugar, soy sauce, wine (terrier is preferred to Fen wine, the old wide practice left over a hundred years la) it 4 flavors, Qianqi my good initiative to fall five spice powder anise this tic east, I have had a painful lesson, you're not good to try it. But sometimes not buy five brisket, available half fat lean pork instead, but picking meat, pay attention to the combination of fat and lean parts to be close, otherwise cooked fat and thin separate.