(How to make bacon)

1. First, clean the pigskin with skin and pork belly, then wash and control the moisture, change the thickness of the knife to 4-5 cm, put it in tableware, slowly chop the star anise and pepper with a kitchen knife or break it with a pulverizer, and cut the ginger into rice for later use.

2. Add all kinds of pickling accessories (4 star anise, 1 pepper, 1 ginger, 1 sugar, 2 tablespoons of salt, 2 tablespoons of soy sauce, 50 grams of white wine, etc.) to the meat. ), rub evenly by hand (according to personal taste), and massage pork), seal the pot and put it in the shade to start pickling.

3. Look at it every 1 to 2 days, so that the meat can be marinated as evenly as possible, and can be taken out after about 10, and then the meat can be dried in the shade for about 10 to 15 days.

4. Smoked meat: add 1 to the wok, spread the dried tangerine peel (fruity) evenly on it, and then put it on the stainless steel grate.

5. Smoking: Then spread dried bacon.

6. Fumigation: cover the pot and turn on a small fire to start fumigation for about 1 hour. In the meantime, open the lid every 20 minutes to avoid smoking. If the fire is small, turn it up.

7. Just smoke the wax skin until it is red and bright.

Pine and Artemisia contain aromatic substances, which are easier to attach to meat and penetrate into the meat with the rise of hot air. This smoked bacon is more fragrant and has a unique flavor.

1. mixing: baking fennel, cinnamon, pepper and pepper, grinding and mixing with other seasonings. Then the meat is pulled into strips with a thickness of 3 to 4 cm, a width of 6 cm and a length of 35 cm, and kneaded and mixed in the seasoning.

2. Marinate and mix, and then marinate in a pot. Marinate it at a temperature below 100℃ for 3 days, turn it over 1 time, then marinate it for 4 days, and then take it out (the marinated meat is used for other purposes). Rinse the marinated meat strips with clean cold water, then hook them with iron hooks and hang them in a dry, cool and ventilated place until there is no water on the surface (usually 24 hours) before smoking.

3. Smoking: pine sawdust, corn cob, peanut shell, melon seed shell, etc. should be used as smoking materials, and cotton clips and sesame clips can also be used. Use old oil drums and old iron boxes as fumigants. After the smoke is ignited, add sawdust in batches and put it at the bottom of the box. Hang or spread the meat strips at a height of 33 cm away from the smoked materials in the cabinet, and cover the box cover tightly. When smoking, the fire should be small and the smoke should be strong. Turn the meat strips every 4 hours, and control the temperature in the fumigator at 50-60℃. Smoke until the meat is golden yellow (generally it takes 24 hours). After smoking, it was left for about 10 days, allowing it to mature naturally and become fragrant smoked bacon.

The bacon made in this way is fragrant and delicious, and the color is beautiful. Go and smoke some bacon to make delicious bacon dishes ~ I hope I can help you!

I think the materials used by rural people to smoke bacon can be roughly divided into two ways. First, local people are used to smoking bacon with a certain material, and the bacon made in this way has already become a famous local specialty; The other is that rural people take the principle of proximity or convenience as the principle, and use any materials that are easily available at home or some smoking materials.

As for the places where curing bacon is very particular, I only know that cypress branches or sawdust are the best curing materials when curing bacon in Hunan (Xiaoqi occasionally use Chinese fir or sawdust) and Sichuan, so when curing bacon in local rural areas, they will naturally use this curing material, which has long been recognized as the best. If other materials are used to preserve bacon, local people will think that bacon has no original flavor.

As for the places where local materials are used to smoke bacon, some bacon has already become a well-known local specialty, and some places only regard bacon as an annual flavor. In this way, when curing bacon, the curing materials used in some places are: charcoal, bagasse, pine sawdust, sawdust, peanut shells, chaff and other existing materials at home. In some places, bacon is directly hung on the fire pit above the firewood stove and cured by hundreds of plants.

Correct curing method of authentic bacon so that bacon is delicious!

Bacon is meat marinated with fresh pork, which is more colorful and delicious. Many people like it, but it is important to smoke it delicious. So what materials are used to smoke authentic bacon? How to make authentic bacon delicious?

What material is used to smoke authentic bacon?

Correct curing method of authentic bacon so that bacon is delicious!

In rural areas, authentic bacon is usually smoked with oat straw and corn straw.

In addition to firewood, flammable grains such as melon seeds, peanut shells and rice are all smoking materials in authentic smoking and curing houses. But I remind you on website 5, don't use pine and cypress. I heard that smoking with pine and cypress can cause cancer. Therefore, it is suggested that you use pollution-free grain fuel to make bacon.

Bacon is best smoked with grain materials, and the meat will be very fragrant. Bacon is a kind of cured meat in China, which is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. Because it is usually preserved in December of the lunar calendar, it is called "bacon". Smoked bacon is consistent in appearance, cooked and sliced, transparent and shiny, bright in color, yellow in red, mellow in taste, fat but not greasy, thin but not stuffed, not only unique in flavor, but also has the functions of appetizing, dispelling cold and promoting digestion. Hubei bacon has maintained the characteristics of good color, fragrance, taste and shape, and is known as "a hundred flavors when cooked".

How to make authentic bacon delicious?

Correct curing method of authentic bacon so that bacon is delicious!

Ingredients: pork sandwich (soft pork belly)1000g.

Seasoning: soy sauce 30g, tea 2g, salt 20g, onion15g, ginger10g, pepper 5g, monosodium glutamate 5g, sugar100g and sesame oil 3g.

Features of bacon (1): golden color, strong smoke, fat but not greasy, and delicious. Bacon's Method (1): 1. Treatment: Scrape off the stubble and impurities of the sandwich meat, clean it and trim it into squares.

2. Pickling: Rub the mixture of salt, pepper, monosodium glutamate, minced onion and ginger, and cooking wine up and down, and marinate in a container for about 30 minutes.

3. Boiling: put the meat and marinated seasoning together in a pot, put it on the fire, add soy sauce and appropriate amount of water, boil it over high fire, skim off the floating foam, simmer over low heat for more than 1.5 hours, take it out when the meat is eight-cooked, and let it cool.

4. Smoking: use 65,438+0 large iron pots, spread sawdust on the bottom of the pot, sprinkle tea, sugar and barbed wire, then spread more whole onions, put the meat on the onions, cover the pot with the skin facing up, and burn the fire under the pot. First, smoke is produced by burning smoking materials with fire. Because the firepower is reduced, the smoke lasts about 65,438+00 minutes, and the meat can be colored.

Is eating too much bacon harmful to your health?

Correct curing method of authentic bacon so that bacon is delicious!

Smoked fish, bacon and sausage are common smoked products, which are loved by people because of their unique flavor. . Smoked mouth is a way for our ancestors to preserve food, because it is impossible to kill a pig or catch a lot of fish in a short time, and we should reserve some for winter or peacetime, so our ancestors created smoked food after years of exploration, which undoubtedly provided convenience for life. However, the harm of smoked food was not known at that time, and benzopyrene was found in it in recent years. Benzopyrene is also a strong carcinogen. It can induce tumors of various organs and tissues, such as lung cancer and gastric cancer. There are many sources of benzopyrene in smoked food. First of all, smoking contains such substances, which will pollute food during smoking. Secondly, if the fat contained in the meat itself is not completely burned during the smoking process, it will also produce benzopyrene. In addition, burnt starch can also produce such substances. The carcinogenicity of smoked food depends on many factors: it is related to food intake. The more you eat, the more carcinogens such as benzopyrene will be ingested, so smoked products should not be used as daily food. This is related to the smoking and baking methods. When smoked with charcoal fire, 2.6 ~ 1 1.2 micrograms of benzopyrene can be produced per kilogram of meat, while when smoked with pine wood, 88.5 micrograms of benzopyrene can be produced per kilogram of sausage, so it is best to choose high-quality charcoal as the smoked olefin material. In addition, when smoking and baking, food should not be in direct contact with fire, and the smoking and baking time should not be too long, especially not to burn. Related to food types, meat products contain more carcinogens. 1 kg smoked mutton is equivalent to benzopyrene produced by 250 cigarettes, while the content of starch smoked food, such as baked sweet potato and bread, is even less. Of course, it doesn't mean that smoked products are inedible. As a seasoning food, smoked products are safe to eat occasionally. However, considering its potential carcinogenicity, it should not be eaten as daily food for a long time. In addition, if you make smoked products at home, you should pay attention to the smoking method and choose high-quality cola as fuel to avoid excessive smoking.

As a person who watched the elders grow up smoked bacon, let me answer this question.

In fact, with the development of our country today, it was not easy to find a place where we could smoke bacon. When I was a child, I mainly worked in factories and mines. Everyone has a place similar to a coal shed at home. Every new year, every household has to smoke bacon, sausages and other things. Chatting, smoking, carefree. Hi, I remember my childhood.

Smoked bacon, in fact, smoked materials are very random, such as pine branches, dried tangerine peel, sugarcane skin, poria cocos skin, and melon seed skin, peanut shell and grapefruit skin that are often eaten at home. These things are good materials for smoking bacon, but after all, these things are few, and most people won't have too many things, because it takes a long time to smoke bacon to achieve delicious things. If you know carpenters, their sawn wood surface is the best material. With these similar materials, bacon can be preserved for a limited time. But personally, I think bacon is the first year to eat meat. The family is round and round, which is the most important thing. A few flavors of the above materials are enough. Because there won't be much difference between taste and color. Smoking slowly requires patience.

Finally, I wish the landlord a happy new year and hope my method can help you.