Hunan bacon, also known as the three Xiang bacon, is the selection of thin skin, tender meat, weight appropriate Ning Xiang pig as raw materials, by cutting, preparation of auxiliary materials, curing, washing salt, drying and smoking six procedures and processed, the finished product has a reddish-yellow skin color, fat like wax, muscle brown-red, salty and light, smoky, rich, eaten without greasiness and so on, even if the cured meat salted and salty can also be remedied Oh! Curing method is as follows:
1, prepare materials. Take thin skin and tender meat, fat and lean moderately fresh or frozen meat, scrape off the skin meat dirt, cut into 0.8 l kilograms, 4-5 centimeters thick, standard ribbed meat strips (such as the production of boneless bacon, but also to excise the bones). Processing bone bacon with salt 7 kg, 0.2 kg of fine nitrate, pepper 0.4 kg. 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, pickling. There are three methods of pickling: (l) dry pickling. 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. Put the cured boneless bacon into the prepared marinade for 15-18 hours, turning the tank 2 times in the middle; (3) mixed marinade. The meat strips with dry marinade rubbed well into the tank, poured into the sterilized Chen marinade submerged meat strips, mixed marinade in the amount of salt does not exceed 6%.
3, smoking. Smoking cured meat with bones, must be rinsed and dried before smoking. Usually every hundred kilograms of meat embryo need to use charcoal 8-9 kilograms, wood chips 12-14 kilograms. Will dry the meat embryo hanging in the smokehouse, ignite the wood chips, close the door of the smokehouse, so that the smoke spread evenly, the initial temperature of 70 ℃ in the smokehouse, 3-4 hours after the gradual reduction of 50-56 ℃, to maintain the finished product for about 28 hours. Just into the bacon, shall be after 3-4 months of preservation