Beef not only has higher nutritional value than ordinary meat, but also tastes very good. Especially the marinated bacon, it tastes delicious. So, how to marinate bacon? How to marinate bacon?

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The marinating process of cured beef

1. Ingredients: Select the beef hind legs, remove the tendons and oil film, and cut them into 45-inch lengths according to the meat stripes. cm, 1 to 5 cm thick and 2 to 3 cm wide.

2. Marinate: Mix the seasonings, mix evenly with the meat, and marinate in a vat for 5 to 7 days. If the meat is large, the time will be longer, and the vat should be turned over continuously to allow the salt juice to penetrate. Muscle deep. After taking it out of the vat, wash the meat strips, tie them with a rope, hang them on a bamboo pole to drain the juice, and dry them out in the air.

3. Drying: Expose the meat to the sun, bake it on a kang at night or send it to a drying cabinet, dehydrate and dry it. The temperature of the drying room is between 40 and 50°C, and it takes about 30 hours to dry. When it is hard, take it out of the kang and cool it thoroughly. The yield is 45% to 50%.

4. Packaging and storage: Use cartons, wooden boxes or bamboo baskets for outer packaging, and inner packaging with moisture-proof paper. Pack firmly and store in a ventilated and dry place.

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How to marinate cured beef

1. Cut the beef into strips.

2. Prepare a large basin and prepare for pickling.

3. Add salt and rub salt evenly on each piece of meat.

4. Add sugar and sprinkle a small amount of sugar on the salted meat.

5. Cumin, star anise, and Sichuan pepper are soaked in the wine. Then put the five-spice powder in. My neighbor’s grandparents said that it is best to brew this wine in advance. The longer it becomes, the more fragrant it will be, and it can be stored for several years.

6. Turn the meat up and down to allow it to absorb various seasonings more evenly.

7. Cover the seasoned beef and let it sit overnight; remove the lid the next day and strain the meat with a basin of warm water.

8. Hang it until it is dry, preferably without dripping.

9. After the beef is dried for about 1 hour without moisture, you can adjust the dark soy sauce and light soy sauce to color the meat. If you like it darker, add more dark soy sauce. If you don’t like it, add more light soy sauce. some and then add a little more allspice.

10. Next is the process of air-drying and sun-drying. Day 1: It was still dripping with soy sauce when it was hung up, but it seemed to be drying slowly in the afternoon...

11. On the eighth day, I was already very oily from the sun. And if you smell it up close, the fragrance is fragrant.

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How to eat cured beef

Ingredients: 500 grams of cured beef, one garlic ball, chili powder, tempeh, pepper powder Seasoning: camellia oil, Oyster sauce, chicken essence

Method:

1. Steam the cured beef in a steamer for 10 minutes, take out slices, soak in warm water for a few minutes, then drain and drain.

2. Peel and chop the garlic bulbs and chop the black bean paste.

3. Heat the tea oil in a pot and deep-fry the beef slices.

4. Add minced garlic, tempeh, and chili powder to the remaining oil and stir-fry over low heat until fragrant. Pour in the fried bacon and mix thoroughly.

5. Spray a little water and simmer, pour oyster sauce, sprinkle with pepper powder and chicken essence, mix well.