1. Picking method of bacon
Picking method of bacon
Sichuan bacon is prepared as follows: 1. Material preparation: fresh or frozen meat with moderate skin thickness is scraped to remove the dirt on the skin, and cut into standard ribbed strips with a thickness of 4-5 cm.
If boneless bacon is made, the bones should be removed. 7 kg of salt, .2 kg of refined nitrate and .4 kg of pepper were used to process bacon with bones.
2.5 kg of salt, .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 were used for processing boneless bacon. Before the auxiliary materials are prepared, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.
2. There are three ways to pickle: (l) Simply. Wipe the cut meat strips and dry marinade thoroughly, and put them into the tank in the order of meat face-down, with the top layer of skin facing up.
the remaining dry curing material is applied to the upper layer of meat strips, cured for 3 days and turned 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 assumptions.
Wipe the meat strips with crisp ingredients and put them into the jar. Pour the sterilized old pickling solution to drown the meat strips. The amount of salt in the mixed pickling should not exceed 6%. 3. Smoked bacon with bones must be rinsed and dried before smoking.
Usually, 8-9 kilograms of charcoal and 12-14 kilograms of sawdust are used per 1 kilograms of meat embryo. Hang the dried meat embryo in the smoking room, ignite the sawdust, close the smoking door, and make the smoke spread evenly. The initial temperature in the smoking room is 7℃, and then it is gradually reduced to 5-56℃ after 3-4 hours, and the finished product is kept for about 28 hours.
Fresh bacon must be preserved for 3-4 months to make it mature. I learned about it from the owner of Shanshan Pujiang specialty store, but the process was complicated. I finally chose to buy it in Shanshan Pujiang specialty store instead of making zhidao.baidu/question/342747671 myself.
how to cure bacon?
Sichuan, Hunan and Guangdong are different in seasoning, but the whole production process is the same.
It is best to choose pork forelegs and rear buttock tips, which are evenly matched. However, for the people in Sichuan and Xiangxi, the whole body of pigs is a treasure, and all parts can be used to make bacon.
salting divides the meat into about a catty and a half, which makes it easy to taste and easy to hang. Spread the salt evenly on the meat, then marinate it in a closed container for about a week and take it out.
In addition to salt, other seasonings will be added in different places according to local tastes. For example, Sichuan and Hunan people will add pepper, while Guangdong people will add appropriate amount of sugar and home-brewed rice wine. Smoked or air-dried Xiangxi bacon is mostly hung above the fire hall (the hall used by farmers to burn firewood to keep warm) for three months. Smoked bacon has a strong smell of wax, but the smoke smell is not heavy, which is the beauty of Xiangxi bacon.
Sichuan bacon has two ways. One way is to smoke it for about a month with the smoke from the light burning of wet pine and cypress branches. This kind of meat is called bacon or smoked bacon. The other is to air-dry the cured meat naturally in a ventilated place, which is called air-dried meat or bacon. According to the chef, the smell of air-dried meat can probably reach 6% to 7% of smoked bacon.
Lasichuan people in Sichuan like spicy food, so should bacon. Sichuan bacon is red and bright, salty and moderate, and has the smell of smoke.
Sausages are made from pig casings filled with seasoned meat. Among them, because of the addition of spices such as pepper, pepper and salt, it is spicy and pure.
Bacon is generally a process in which pork is soaked in salt for several days, then smoked and dried by cypress branches and leaves. Its unique smoky flavor makes diners unforgettable.
Hunan preserved meat is in Hunan, and the history of preserved meat can be traced back to the Han Dynasty. By the Qing Dynasty, Hunan's "Steamed with Bacon" had become a well-known specialty at home and abroad.
Hunan bacon, which is well-known far and wide, is still produced by local farmers, and the more local it is, the more fragrant the bacon tastes. In addition to pine branches, straw and firewood, it can also be used as fuel for smoking, which makes the meat smell different.
not only are the fuels diversified, but also the materials used to make bacon are varied. Besides cured pork, cured chicken, cured fish and other cured flavors are also famous.
Yunnan cured Yunnan bacon is pickled from local pigs and pork stocked in mountainous areas, so its meat quality is more tender than ordinary cured Yunnan bacon, and it has a unique flavor. Bacon smoked from local unique pine branches, after cutting, the lean meat will show a mouth-watering rose color, while the oil part will show a snow-white color.
Xuanwei ham is the top dish of Yunnan bacon, which can be compared with Jinhua ham in Zhejiang. Although its fragrance and salty taste are slightly lighter than Jinhua's south leg, it is better than the leg body because of its strong meat flavor and more fat paste. The thick layer of fat is the essence. The old Xuanwei ham, which is thin and hard and has been collected for years, should be dumped for it, even if it is a famous glutton.
Guizhou la Guizhou's bacon has to be hung in the smoke pit for at least three months. Because it has been hung in the kitchen for a long time, it inevitably looks dark and dirty. However, even the lean meat with a belt is sliced into thin slices. When steamed, it is shiny and fragrant, which is very attractive.
The fat meat is crystal clear, with gum chews, and the lean meat is soft and sticky, all with the unique fragrance of pine and cypress. It is indescribable and refreshing to eat in your mouth, and you won't feel bored at all.
How to marinate the bacon
Sichuan bacon is made as follows:
1. Material preparation: Fresh or frozen meat with thin skin is scraped to remove the dirt on the skin, and cut into standard ribbed strips with a thickness of 4-5 cm. If you make boneless bacon, you have to remove the bones. 7 kg of salt, .2 kg of refined nitrate and .4 kg of pepper were used to process bacon with bones. 2.5 kg of salt for processing boneless bacon, .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. Before the auxiliary materials are prepared, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.
2. There are three ways to pickle: (l) Simply. Wipe the cut meat strips and dry marinade thoroughly, and put them into the tank in the order of meat face-down, with the top layer of skin facing up. The remain dry pickling material is apply to that upper layer of meat strips, and the meat strips are pickle for 3 days and turned 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 assumptions. Wipe the meat strips with plain material and put them into the tank. Pour the sterilized old pickling solution to drown the meat strips. The amount of salt in the mixed pickling should not exceed 6%.
3. Smoked bacon with bones must be rinsed and dried before smoking. Usually, 8-9 kilograms of charcoal and 12-14 kilograms of sawdust are needed for every 1 kilograms of meat embryo. Hang the dried meat embryo in the smoking room, ignite the sawdust, close the smoking door, and make the smoke spread evenly. The initial temperature in the smoking room is 7℃, and then it is gradually reduced to 5-56℃ after 3-4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months to make it mature.
I learned about it from the owner of Shanshan Pujiang specialty store, but the process is still complicated. I finally chose to buy it in Shanshan Pujiang specialty store, but I didn't make it myself.
How to marinate bacon is the best way
Method 1: The curing temperature of common bacon: the season of making bacon and sausage should be around 1 degrees Celsius.
material selection: pork rump, with skin, is fat and thin (half fat and half thin). Ingredients: 3g of salt, 2g of pepper, 15g of star anise, 15g of fennel, 3g of clove, 75g of kaempferia kaempferia and 3g of fragrant leaves, which are fried and ground into powder.
2g ginger, 1g sweet noodle sauce, 5ml cooking wine. Mix the ingredients evenly.
smoked materials: sawdust, fresh cypress and some pine branches. Production process: the pork is cut into 3 ~ 4cm thick blocks, washed, and the ingredients are evenly spread all over the surface of the pork. The pork is marinated in a closed container for 5 days, and turned once a day (to make the taste more uniform).
string a hole in the meat, hang it and air dry it for 3~5 days. A metal cylinder (such as a gasoline cylinder with the bottom removed and the cover removed) is filled with sawdust, ignited, covered with pine branches, and then covered with cypress. A netted shelf is placed above the cylinder, and pork is placed on it, so that it is smoked until the surface of pork turns yellow or black.
hang the pork in a well-ventilated place until the bacon is dry, and you're done. Bacon can be preserved for a long time, usually for 3 months, or even longer if it is sealed or put in the refrigerator.
there is no problem in sealing and storing smoked bacon for more than one year. Bacon practice 2: Hunan bacon production process: cut pork into strips about 1 cm wide.
stir-fry spices such as salt, pepper, cinnamon and star anise in a pot. Wrap the meat strips in fried salt and put them in wooden utensils, preferably with a lid.
turn the meat up and down in the container after two or three days. The meat can be taken out of the vessel in a week or so.
Then, hang the marinated meat above a fire pit or stove and let it smoke and roast. Ten days later, the bacon was successful.
bacon practice 3: Sichuan bacon preparation: take fresh or frozen meat with thin skin and moderate fat, scrape off the dirt on the skin, and cut it into standard ribbed strips with a thickness of 4-5 cm and a weight of .8-1 kg. If you make boneless bacon, you have to remove the bones.
7 kg of salt, .2 kg of refined nitrate and .4 kg of pepper were used for processing bacon with bones. 2.5 kg of salt for processing boneless bacon, .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.
before the auxiliary materials are prepared, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground. There are three ways to pickle: simply.
wipe the cut meat strips and dry marinade thoroughly, and put them into the jar in the order of meat face-down, with the top skin face up. The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over.
wet pickling. Marinate the cured boneless bacon in the prepared pickling solution for 15-18 hours, and turn the jar twice in the middle.
mixed assumptions. Wipe the meat strips with plain material and put them into the tank. Pour the sterilized old pickling solution to drown the meat strips. The amount of salt in the mixed pickling should not exceed 6%.
bacon method 4: the production process of Tujia bacon in Zhangjiajie: the pork is divided into three to five Jin (or larger) pieces, which is convenient for eating, processing and storage. Stir-fry the salt, add pepper and stir-fry until fragrant.
evenly spread the meat with warm salt, put it in a pot, put the skin at the bottom of the pot down and the skin at the top of the pot up, and arrange it neatly, turn it every 3~5 days, drain it and hang it in the fumigation room after 1 days. Smoke and bake with pine and cypress branches and firewood such as walnut shell, peanut shell and orange peel, and wait until the meat turns brown and red after the month.
Smoked meat should be kept in a ventilated place, which can be preserved for two to three years without deterioration. It is called "bacon", also known as "Tujia bacon" and "Enshi bacon". Tujia bacon is brown in color, solid in meat, rich in incense and unique in flavor.
Method 5 of bacon: Method of making Miaojia bacon: cut the meat into strips, put salt in it, then put it in a pot to let the salt penetrate into the deep layer of the meat. After a few days, take out the water drops and dry them, and smoke them with rice grains, camphor trees and pine and cypress firewood. Supplementary bacon: it refers to the processed products made by curing the meat and then baking it (or exposing it to sunlight).
Bacon has strong antiseptic ability, which can prolong the storage time and add special flavor, which is the main difference from bacon. In the past, bacon was processed in the twelfth lunar month (December), so it was called bacon.
curing: before curing, bacon should not be washed with cold water, and all bones should be removed, because bone marrow is easy to deteriorate. Cut the meat into pieces (about 3 kg), and each piece is divided into four or five strips. Rub all the surface layers of the meat with fine salt, then put them into jars or jars in layers, sprinkle some fine salt on each layer when putting them, and finally cover the jar mouth tightly.
it is forbidden to open it for one week, and it can only be taken out and hung in the house after ten days. When it is dry, it can be put in a dry jar, and some fine salt and Chili noodles should be sprinkled when it is put.
this kind of bacon can be kept for six months to one year. It is suggested that if it is cured pork, it is best to choose pork belly with fat and thin. It is suggested that you marinate a little pork ribs, chicken and duck, and put a piece of preserved pork ribs or pieces of preserved chicken in the soup to make the soup more fragrant.
When curing meat, pepper and star anise should be put in a container together with salt, so that the cured meat will have a special flavor. When the fried salt is not used up, it can be put in a glass bottle for sealed preservation, and it can be eaten as salted duck in the future. If it is the north, put the salted meat in a big basin and put it on the balcony. It's best to put it in the refrigerator in the south. The meat that has been waxed should be cut into small pieces and frozen in the refrigerator, which can be eaten for a year.
If the fish is salted too much, it can be cut into small pieces after drying and soaked in wine to make vinasse fish. Soak in sesame oil to make oil-soaked fish. Bacon is a specialty of Sichuan, Hunan, Hubei and other central and western regions, which has a history of thousands of years.
curing method of bacon (without coloring)
step one: preparing materials. Fresh meat from any part of the pig can be used to make bacon, and what kind of meat material to choose depends mainly on your preference. Generally speaking, it is advisable to choose pork belly with skin, so that the bacon made is fat and thin, thin but not firewood, fat but not greasy. When I was a child, I liked to eat pure fat meat because of the lack of oil in my stomach. I thought that only fat bacon was fragrant. Now I usually choose semi-fat and semi-thin meat materials for curing bacon. After buying fresh meat, cut it into strips 3 to 5 cm wide, neither too wide nor too narrow. If it is too wide and salty, it will easily lead to salty meat. Don't wash the meat with water after cutting it. If you think it's dirty, just scrape the outer layer of the meat with a knife.
step 2: pickling. Salt for curing bacon, it's best to go to the bazaar to buy some coarse-grained natural sea salt. This kind of salt has many minerals and large particles, and the salted meat is particularly fragrant. If not, we can use the salt used for cooking. The amount of salt used is generally 8 Liang to 1 Jin for 1 Jin of meat. To spread the salt evenly on the meat, you'd better rub it with a little force. Then put it into a pottery or ceramic container, and then cover it and marinate it for 7 days. If you are diligent enough, you can turn the jar once in the middle and exchange the position between the top and the bottom meat. Shang Ruo doesn't have any containers such as pottery and porcelain at home, so it's ok to use enamel pots, but not plastic containers.
step 3: airing. After 7 days, take out the meat, pierce the skin at one end of the meat block with a knife tip, tie it with hemp rope, hang the meat block in a sunny and ventilated place, and fully dry it for 3 to 5 days. The climate in the north is dry and sunny, and it can be dried for 3 days. The air in the south is humid and can be dried for one or two days. In short, the water in the meat should be dried. At this point, the whole pickling task is done, as simple as that!
step 4: save. Bacon has strong anti-corrosion ability and can be preserved for a long time, usually for 3 months. Usually, the bacon can be hung in a cool and ventilated place at home. If urban families find it unsightly, hang the dried bacon in a cool and ventilated place for three or four days, and then put it in a container such as pottery and porcelain or an ordinary carton. The air in the south is humid. In order to prevent the bacon from mildew and oysters, it will be taken out and hung on the balcony for a while. The climate in the north is dry, in order to prevent the cured meat from being completely dehydrated and turned into "cured meat stone",