In fact, most of the production of Qingshuitang is like this. Here I will briefly talk about how to make this bacon, and also share it with everyone. First, there must be a choice of ingredients. To make transparent bacon, it is best to choose pork belly. Because only pork belly is fat and not thin. The meat elsewhere was either too thick or too lean. For example, if there is too much lean meat in the hind legs, most of the cured meat must be dark and lean. The cut pork belly is evenly sized and cut into slices, preferably about eight centimeters wide.

After cutting, you can prepare to marinate. Note that the pork belly does not need to be washed, otherwise there will be too much water and the seasoning will not be easy to taste. Have salt and white wine ready. Add salt at a ratio of 10:1 and appropriate amount of white wine. Liquor is mainly used for disinfection here. Put the pork belly in a large pickle or a large basin, sprinkle the above prepared ingredients evenly on the pork belly, and turn the pork belly back and forth to fully contact the pork belly with the salt. Mix well and store in a cool place in the kitchen or room. Leave for five to seven days, turning two to three times, and let it dry. After drying in the sun for about 2 days, it is ready for smoking. The above is the general process for making marinated meat.

If you want to make the marinated meat look transparent, there is one key point that you need to pay special attention to, and that is the temperature during smoking. Because if there is too much smoke, the bacon will definitely look particularly dark. Moreover, the bacon should not be too close or too far from the fire below. It is best to keep a distance of about one meter. When smoking bacon, it is best to smoke it with sawdust, because it is easier to control the heat with sawdust, and the smoke is not particularly black.

In this way, the marinated meat can not only color the meat, but also the fat after being smoked at high temperature will become transparent. In order to make the bacon transparent, it is best to choose pork belly, but the most important thing is to control the heat when smoking, so as not to produce too thick black smoke, and pay attention to controlling the distance between the bacon and the fire, which makes the meat look transparent. Some key factors. What do you think? How did you do it there? Everyone is welcome to talk about your bacon.