2. Stir-fry the pepper in the pot, add salt and pour it out. When the fried seasoning is not hot, rub it evenly on the meat, put it in a ceramic container with the skin facing down and the top skin facing up, put it in the shade, turn it once a day and marinate it for about ten days.
3. Take out the cured pork, hang it in a ventilated place through one end with a rope, and air it until it is half dry.
4. Use a large iron pot or iron pipe to put cypress sawdust or cypress branches and leaves, and put iron bars on them to keep a distance from the sawdust. Otherwise, the meat will be burnt, usually around 8- 10 cm. Put the semi-dried meat on the iron row, cover it with a pot cover or a wooden board, color the bacon, and then hang it in a ventilated place. When the water is dry, it usually takes 15 days to cook bacon.
5. When curing meat, the time should be accurate. It takes about 10 days in winter and about 5 days in summer.
6. It takes about 15 minutes to smoke, not too long, otherwise the color will be too dark and affect the appearance.
Exercise 2
Make ingredients
Pork, salt, pepper, cypress leaves or sawdust, 5000 grams of pork, 30 grams of spiced powder, cooking wine 100 grams, 50 grams of sugar, 500 grams of pine and cypress, and 200 grams of refined salt.
production process
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 and moderate thickness, scrape the dirt on the skin, and cut it into 0.8- 1 kg standard rib strips with a thickness of 4-5 cm. 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: (1) 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 fumigation room, light the sawdust, and close the fumigation door to make the fumigation spread evenly. The initial temperature in the fumigation room is 70℃, which gradually decreases 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.
Exercise 3
1, it is best to buy two meat knives to sit on the pier and scrape off the dirt on the meat with them (never wash them with water).
2. Stir the salt and pepper together, and the salt will turn yellow.
3. Spread the fried salt evenly on the meat (the salt is about half a catty, so you can master it according to your own taste), and marinate the marinated meat in the pot for 7 days, turning it once a day.
At the end of the day, 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 juice on the meat, and air it for 1-2 weeks, during which you can also smear the mash twice.
6. The most important thing is that it must be blown by the wind, which is the key point of blowing bacon by the wind.
7. When you want to eat, take off the bacon and wash the mashed potatoes. Cook the meat when it is salty and steam it when it tastes right (the steaming time is about 20-40 minutes, depending on the firepower).
8. If you don't finish the bacon once, you will feel greasy if you eat it next time. At this time, you can put a layer of lobster sauce on the plate, add bacon and put it on it. Steam in boiling water for 10 minute. Douchi absorbs the greasiness of bacon, and bacon has the smell of Douchi, which is very delicious.