Simple version:

1. It's best to buy meat with two knives and sit on the pier, and scrape the dirt off the meat with the knife (never wash it with water).

2. Stir the salt and pepper together to make the salt turn yellow.

3. Spread the fried salt evenly on the meat (about half a catty of salt can be mastered according to your own taste). Here (I am from Chengdu), we probably marinate the bacon in a pot for 7 days and turn it once a day.

After 4.7 days, take the meat out to dry, and be sure to put it in a specially ventilated place to dry! ! ! !

5. After airing for one week, take down the meat, directly smear the mash on the meat, and air it for 1-2 weeks. (You can also smear the mash twice during the period ~)

6. The most important thing is that it must be blown by the wind! ! ! ! ~ this is the focus of the wind blowing bacon! ! ! !

7. When you want to eat, remove the bacon, wash and mash it, cook it when it is salty, and steam it when it tastes right. (The steaming time is about 20-40 minutes, depending on the firepower. )

1. Material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into 4-5 cm thick standard rib strips. If you make boneless bacon, you must 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, 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 for processing boneless bacon. Before preparing auxiliary materials, 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) Simple. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. Smearing the remaining dry curing material on the upper meat strips, curing for 3 days, and turning over; (2) Wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15- 18 hours, and turning the jar twice; (3) Mixed hypothesis. Wipe the meat strips with vegetarian food and put them into the jar. Pour in the sterilized old pickling solution to drown the meat strips. The salt content in mixed curing should not exceed 6%.

Bacon with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the smoking room, light the sawdust, and close the door of the smoking room to make the smoke spread evenly. The initial temperature of the smoking room is 70℃, which gradually drops 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 before it matures.

Method of making bacon (complex version)

I. Production temperature:

The season for making bacon and sausage should be around 10 degrees Celsius.

Second, the material selection:

1, pork butt, with skin, fat and thin (half fat and half thin).

2. Materials: 300g of salt, 200g of pepper, 0/50g of star anise/kloc, 0/50g of fennel/kloc, 30g of clove, 75g of kaempferia kaempferia and 30g of fragrant leaves. Frying the above ingredients and grinding into powder. 200g of ginger, sweet noodle sauce 100g, 500ML of cooking wine. Mix the ingredients evenly.

3. Smoking materials: sawdust, fresh cypress and some pine branches.

Third, practice:

1. Cut the pork into blocks with a thickness of 3~4CM, wash it, evenly spread the ingredients on the surface of the pork, and marinate the pork in a closed container for 5 days, turning it once a day (to make the taste more uniform).

2. Punch a hole in the meat, hang it and air dry it for 3~5 days.

3. Put the sawdust into a metal cylinder (such as a gasoline cylinder with the bottom and cover removed) and light it, cover it with pine branches, and then cover it with cypress. Put a net rack above the tank, and put pork on it, so smoke it until the surface of the pork turns yellow or black (I prefer smoked black, pine branches and cypresses taste stronger).

Hang the pork in a well-ventilated place, and when the bacon is dry, it's done.

Bacon can be preserved for a long time, usually 3 months, or even longer if it is sealed or put in the refrigerator. Bacon can be sealed for more than a year without any problems.

Meat selection

It is best to choose the pig's front legs and rear buttock tips, and the fat and thin are evenly matched. But for the people in Xiangxi, Sichuan, the whole body of pigs is a treasure, and all parts can be used to make bacon.

pickled vegetables

Divide the meat into about a catty and a half, which is easy to taste and hang. Spread the salt evenly on the meat, then marinate it in a closed container for about a week and take it out. In addition to salt, other seasonings will be added according to local tastes. For example, Sichuanese and Hunan people will add pepper, while Cantonese people will add appropriate amount of sugar and their own brewed rice wine.

Smoke or air dry

Xiangxi bacon is mostly hung above the fire pond (the hall where farmers burn firewood to keep warm) and smoked for three months. Smoked bacon has a strong wax smell, but the smoke smell is not heavy, which is the beauty of Xiangxi bacon.

There are two ways to cure Sichuan bacon. One way is to smoke it for about a month with the smoke from the slight burning of wet pine and cypress branches, which is called cured meat or smoked bacon. The other is to air-dry the bacon naturally in a ventilated place, which is called air-dried meat or bacon. According to the chef, the flavor of air-dried meat can probably reach 60% to 70% of that of bacon.

Most of the bacon produced in Guangdong is naturally dried. Combined with the objective conditions that the climate in Beijing is dry and most people have no place to cook bacon, the chef suggests that it is more realistic and feasible for Beijingers to cook air-dried meat at home.

Homemade sausage

The best ratio of fat to lean meat during enema is about 4∶6.

First, wash the meat and cut it into strips about one finger wide. Marinate with salt, pepper, pepper and other seasonings (according to personal taste) for a while and put it in a container for later use.

Wash the small intestine of pig (sheep) and use it as casing. You can use a large plastic beverage bottle, remove the bottom, put the casing on the bottle mouth, and then pour the meat out of the open bottle bottom and press it into the casing.

Cut the filled sausage into sections with casing and put it in a ventilated place to dry.

Method for make authentic Hunan bacon

Hunan bacon has a long history and is well-known at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.

1, material preparation:

Take fresh or frozen meat with thin skin, scrape off the dirt on the epidermis, and cut into standard rib strips with a thickness of 4-5cm and a weight of 0.8- 1 kg. If you make boneless bacon, you must 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, 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 for processing boneless bacon. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.

2. There are three pickling methods:

Simply put. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. Smearing the remaining dry curing material on the upper meat strips, curing for 3 days, and turning over;

(2) Wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15- 18 hours, and turning the jar twice;

(3) Mixed hypothesis. Wipe the meat strips with vegetarian food and put them into the jar. Pour in the sterilized old pickling solution to drown the meat strips. The salt content in mixed curing should not exceed 6%.

Bacon with bones must be washed and dried before smoking.

Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the smoking room, light the sawdust, and close the door of the smoking room to make the smoke spread evenly. The initial temperature of the smoking room is 70℃, which gradually drops 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 before it matures.

Dream time 2008-04-22 12: 16

Report to the authorities

I am from Sichuan, and making bacon is a new year's goods every year. Among them, it is better to cook bacon in winter. Prepare a few pieces of meat first (more than a catty is appropriate). The easiest way is to put salt (more depending on the amount of meat) in a wok, stir-fry with low fire, then add pepper and ginger, add meat, mix the salt with pepper and ginger and spread evenly.