How to clean smoked bacon:

1. Dry brushing: Because it is smoked with firewood, the bacon hanging in places where the smoke is concentrated will be stained with a lot of dust. , these are small particles of firewood dust that have not been completely burned. Please use a dry brush to brush the skin before burning it. ?

2. Roast the skin: All bacon with skin must be burned over an open fire to slightly burn the skin, so that the skin can be easily cooked and the texture will be waxier and better. eat. Pork skin is delicious, so don’t bother with it. If it is not convenient at home, please take it to a butcher shop that you usually visit. Pay a few dollars and ask the butcher to help you burn the skin until it is slightly charred. Bacon without skin does not need to be burned, just wash it directly. ?

3. Cleaning: After roasting the meat skin, put it in warm water (slightly hotter, it is difficult to wash without hot water because there is a lot of oil), and then scrape it with a small scraper or other tools Remove the dust and dirt on the surface of the skin and other surfaces, and then change the water and wash it several times. The bacon will be smoked for a long time and there will be a lot of dust on the surface. Don’t worry too much. Our bacon is like this, and it is the same when you eat it.

Notes:

1. It is not advisable to eat too much smoked bacon, because during the production process, many vitamins and trace elements in the meat are almost lost, such as vitamin B1, The contents of vitamin B2, niacin, and vitamin C are all zero, and the salt content and cholesterol are quite high. The sodium content in 100 grams of bacon is nearly 800 milligrams, more than ten times the average amount of pork. Eating a large amount of bacon for a long time will inevitably lead to excessive salt intake, which may aggravate or cause blood pressure to increase or fluctuate. ?

2. Of course, eating less does not mean that you cannot eat it. Generally speaking, as long as the content is within a safe range, it will not cause harm to people. Ingesting 0.2-0.5 grams of nitrite at one time can cause mild poisoning, and ingesting 3 grams can cause severe poisoning. Ingesting a large amount of nitrite at one time can cause the blood to lose its function of carrying oxygen and cause the human body to become hypoxic. Symptoms of poisoning may occur, such as purple lips, nails and skin all over the body, shortness of breath, dizziness, palpitations, drowsiness, etc. In severe cases, Fainting occurs, which can be life-threatening if not rescued in time.

Extended information

Smoked bacon is a special traditional dish that is found in Hunan cuisine and Sichuan cuisine. Smoked bacon is a very distinctive New Year product in the Sichuan and Chongqing regions, and Hunan bacon is the most famous for Hunan Anhua bacon and Xiangxi bacon. Anhua bacon is large in size, dark in color, smoked dry, fine in texture and fragrant in flavor; Xiangxi bacon is bright red in color, smoky and salty.

Fresh pork is marinated with Sichuan peppercorns, dried chili peppers, and cooking wine, and then warmly smoked with fragrant cypress branches over a low fire. After the bacon is steamed, it has a mellow aroma, fat but not greasy, thin but not stiff, and has an endless aftertaste in the mouth.

The traditional storage method is to wash the bacon, dry it and bury it in a storage container with rice or chaff; the best storage method is to vacuum the bacon and package it or wrap the bacon with plastic wrap Store the package in the refrigerator.

Baidu Encyclopedia: Smoked bacon