Ingredients: 5 kg of pork. Seasoning salt 150g, pepper 25g, pine and cypress sawdust1.5kg.
Practice: 1, pickling. First, cut the pork into 5 cm wide strips, and stick many small holes with bamboo sticks before use.
After the fried pepper and salt are kneaded into the flavor, put them in ceramic or enamel containers layer by layer with the skin facing down and the meat facing down (avoid using metal utensils) and put them on the top layer with the skin facing up and the meat facing down. Keep it in an unfrozen place in spring and winter, and in a cool place in summer and autumn. Marinate the chicken for 5 days and turn it over once a day. After curing, hang one end of the meat on a rope and hang it in a well-ventilated place to dry until it is half dry.
2. Smoking. Put the dried meat on the iron grate of the iron pot, spread sawdust on the bottom of the pot, and cover the pot. Burn the pan and smoke the meat in the evening. After smoking, hang it in a ventilated place until the water is completely dry.
3. eat. Burn the smoked skin on fire, then soak it in warm water, remove the polluted mud with a scraper, scrape the yellow surface of the skin with a knife, then wash it with warm water, steam it in a drawer for 50-60 minutes, take it out and slice it.
Second, mini bacon.
Ingredients: pork belly 2000g, sugar120g, rose dew 50g, soy sauce100g, soy sauce100g, salt 60g.
Practice: 1, when the bacon is fragrant, it is marinated with authentic rose dew this year, and the finished product is very attractive. Unfortunately, it's only been cold for a few days, only enough to get so much.
Wash the bought pork belly with hot water, and then let it dry on the surface.
3. Pork belly 2000g, sugar120g (this time I used crushed rock sugar), rose dew 50g, soy sauce100g, soy sauce100g, salt 60g (I used sea salt), marinate for one night, and then dry in a ventilated place.
Bacon has the function of appetizing, dispelling cold and promoting digestion, but it should not be eaten too much, such as fasting for the elderly or patients with gastric ulcer and duodenal ulcer. Bacon contains a lot of nitrite, which is easy to produce carcinogens and cannot be eaten at every meal.
Pickling method of Hakka bacon
Hakka membrane meat is generally smoked in autumn and winter, when the temperature is relatively low and the sunshine is sufficient. At this time, the film meat made is easy to dry and preserve, and the quality is the best. What is the curing method of Hakka membrane meat?
Ingredients and seasonings of Hakka bacon: 20,000 grams of pork belly, appropriate amount of salt, 25 grams of star anise, 0/5 grams of cinnamon/kloc-,and 500 grams of sorghum wine.
The common practice of Hakka bacon;
1, take the pork belly and cut it into strips.
2. Mash star anise and cinnamon for later use.
3. Take a porcelain enamel basin, spread a layer of pork belly, and evenly sprinkle with salt and fennel cinnamon.
4. According to this step, the pork belly is covered with enamel pots, and an appropriate amount of sorghum wine is poured to repel mosquitoes and sterilize.
5. Soak the pork belly for about 24 hours.
6. Hang the pork belly under a ventilated eaves to dry to avoid rain.
7. After about 14 days, the lean meat is dry and the fat meat is translucent, so it can be prepared for pickling.
8. Sprinkle a little glutinous rice and sugar in the iron pot successively (glutinous rice should cover the bottom of the pot) and bake with firewood.
9. Put two wooden sticks on the sticky rice and sugar, add the air-dried pork belly and cover it.
10, smoke in the pot from medium fire, that is, reduce the fire for 5 minutes, and then cease fire.
1 1. Use the residual temperature of firewood to smoke until there is no smoke in the pot.
12. Open the lid and the golden Hakka bacon will be cured.
When cooking Hakka bacon, you should pay attention to putting a layer of glutinous rice on the iron pot before sprinkling sugar. If the order is reversed, it is easy to produce a lot of smoke and burn the iron pot.