Homemade Hunan Smoked Bacon
Ingredients
Main Ingredients
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1000g of Pork
Suppliers
Rice
1 cup
Seasoning
Anise
1pc
Pepper
20 grains
Soy Sauce
30g
Crude Salt
30g
White Wine
30g
Tangerine Peel
2 Large Pieces
Black Tea
1 Small Packet
Sugar
20g
Homemade Hunan smoked bacon
Materials: 1,000g of pork (pork leg or pancetta is the best)
Marinade: 30g of coarse salt, 15g of sugar, 30g of white wine, 30g of soy sauce, 20 peppercorns, 1 star anise, and 1 large piece of dried tangerine peel
Smoke: 1 cup of rice, 1 sachet of black tea, 1 large piece of dried tangerine peel, and 2 tablespoons of sugar
Smoke: 1 cup of rice, 1 small packet of black tea, 1 large piece of dried tangerine peel, and 2 tablespoons of sugar
Smoke: 1 small packet of black tea, 1 large piece of dried tangerine peel, and 2 small packets of white sugar. tsp
1. Prepare the marinade seasoning, cut the pork into thin strips and wash with cool water, drain and set aside
2. Rub the coarse salt evenly on the pork and knead by hand for 2 minutes
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3. Put the sugar, white wine, soya sauce, peppercorns, star anise (break into small pieces), dried orange peel (break into small pieces) Put the pork into a large pot
4. Put the pork into the pot and turn it a few times to coat it with the marinade
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5. Pour the pork along with the marinade into a thick, sturdy and unbreakable plastic grocery bag, expel the air and seal it up. Transfer to the 0-degree refrigerator layer, marinate for 5-7 days (usually marinate for 3 days to taste, but the longer the marinade, the more flavorful. Specific curing time depends on the temperature at the time, must be below 15 degrees below, so that the meat will not be bad)
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6. cured bacon out, with a hand to the top of the marinade to dial clean, with a thick cotton rope at the top of the through, tied in a knot
7. will be cured in the sun in the clean, ventilated, cool place, sun 5-7 days (the specific time of the sun) To see the temperature at the time, must be below 15 degrees below, so that the meat will not be bad)
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8. sun good bacon can be taken back, this time the surface of the bacon is very dry, but the meat inside the pinch is still soft (do not dry too much, too dry is also not delicious)
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9. can't afford to use my new pot to do smoke, I use the oven to smoke, first in the baking pan lined with a piece of tinfoil, pour rice, black tea 1 sachet, dry orange peel 1 big piece (broken into small pieces), sugar 2 tsp, mix well
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10. oven single open the lower heat, 250 degrees, baking pan on the bottom, pork on the penultimate layer, and then in the Pork covered with a piece of tinfoil, baked for 25 minutes (at this time you can see the bottom of the rice was burned into the black, the oven is also straight out of the black smoke)
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11. If you do not have an oven, the use of waste frying pan it, in the frying pan inside the laying of a layer of tinfoil, pouring rice, black tea, orange peel, sugar and then in the top of the shelf, put the pork pieces, the pork covered with a piece of newspaper or tinfoil, and then the pork covered with a piece of paper or tinfoil. Pork cover a piece of newspaper or tinfoil, cover the lid of the pot, with a small fire fumigation, generally fumigation 10-20 minutes, to see the pot straight out of the black smoke, pork brown can
12. Smoke smoked bacon, to the natural cool, and then wrapped in a plastic bag, the refrigerator refrigerator or freezer can be preserved?
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Cooking tips
1, the old people's practice is to put only salt and white wine, I came to Guangdong for too long, cooking love to add a little sugar, my friends ate and said that a little bit like the Guangdong Emperor Huang Huang's preserved meat, don't like a little bit of sweet friends can not! I'm not sure if you're going to be able to get a good deal on this.
2. Sun meat when Hou in the ground on the newspaper, because the pork will drip oil down.
3, the best season to do bacon is Lunar New Year, when the weather is cold, Hunan's weather has been to minus 2-3 degrees, so the cured meat and sun meat a little longer do not have to worry about growing mold. But I'm in Guangdong the weather is not stable, a moment 25 degrees, a moment 15 degrees, the weather is humid, the sun is not easy to dry. If friends in the north as long as the sun a few days on the line, pinch the inside meat is still a little soft on the line, do not sun too dry.
4, smoke lavender bacon will have a lot of smoke and odor, it is recommended that the first small children out to play outside, do not inhale this smoke. The windows and doors of the house, exhaust fans should be opened.
5, bacon in the sun process, it is easy to absorb dust, so it is best to put in the rice water with a toothbrush before eating clean. Before slicing and frying under the water to cook for 10 minutes, or on the pot to steam for 20 minutes to make it soft.?