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, marinated in three ways: (l) dry and 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 inactivated Chen marinade submerged meat strips, mixed marinade in the amount of salt is not more than 6%.
Practice two
Chongqing's bacon is smoked meat (bacon has two kinds, one is smoked, a kind of air-dried meat), the first use of bricks, mud to build a large cylinder, the following left a small mouth used for the home fuel, the cylinder above the horizontal placement of a few sticks, sticks hung on the bacon strips that have been cured, and then a large pot upside down on the top of the meat, below the use of balsam fir, cedar, big material, glutinous rice and A variety of spices made of fuel, these fuels together with the smoke to smoke the fresh meat has been cured, to smoke on 24 hours, almost the moisture and oil in the meat are smoked, but also smoked into the inside of a variety of spices, the flavor becomes delicious.
Practice three
Tujia old bacon is also a kind of Chongqing bacon, Chongqing Qianjiang local specialties, smoked bacon, the surface of the same, the color of the charred yellow. Tujia old bacon may seem easy, but according to the Tujia people like, natural, it is difficult to imitate the flavor "excellent" Tujia old bacon.
First of all, the pork will be divided into three to five pounds (or larger) of blocks, easy to taste and processing and storage; and then the salt fried yellow, add pepper fried out of the pot; and then wipe the meat with warm salt, put into the pot, the bottom of the pot of meat skin down meat up, the surface of the upper layer of the meat skin up meat down emissions neatly every 3 to 5 days to turn over, after 10 days of draining water; and finally is the continuous smoked, in the smoked bacon during the period (the time of winter fire in the Tujia.) During the period of smoking kang bacon (the time when Tujia people bake fire in winter), the fire is usually not extinguished, and Tujia people mostly put a very big tree pocket or stump in the fire, let it keep burning, and make use of the rising smoke and heat from the fire to smoke the meat naturally. Because of this smoking process for a long time, slow and full, coupled with the burning tree pockets or stumps many have a special flavor, so this smoked bacon flavor is particularly fragrant and pure.