Winter is the season for curing bacon every year, and the method of making bacon is different in different places. The cured bacon can be stored for a long time. In fact, curing bacon is also very simple, but you need to master the method and formula of curing bacon, and you can also cure delicious bacon at home. Bacon is not only delicious, but also can be eaten with many ingredients, but bacon is not eaten much.

Production method and ingredients of bacon

Sichuan bacon practice:

It has a long history and is well-known at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.

1. material preparation: take fresh or frozen meat with thin skin and moderate thickness, scrape off the dirt on the skin, and cut it into .8-1 kg standard ribbed meat 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 (do not let the fire burn on the meat). The initial temperature in the smoking room is 7℃, and after 3-4 hours, it is gradually reduced to 5-56℃, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months to make it mature.

Hunan bacon method:

1. First, scrape the remaining hairs on the pork skin with a knife, cut them into strips with a width of 3 cm, and prick some small holes with bamboo sticks to facilitate the taste.

2. stir-fry the pepper first, then stir-fry it with salt, then pour it out and let it cool.

3. Rub the pork with pepper, salt and sugar, put it in a pottery basin or an enamel basin, with the skin facing down and the meat facing up, and press it with a heavy object. Turn it once every two days in winter and spring, take it out for about 5 days, and put it in a cool place in autumn. Turn it over once or twice a day, and take it out for about 2 days. Wipe the water with a clean cloth, put it on one end of the skin with hemp rope, hang it in a ventilated place, air it to a semi-dry, put it in a fumigation cabinet, smoke it for about two or three days, and move it once in the middle. When all the cigarettes are smoked and bacon is golden yellow, take it and hang it in a ventilated place.

1. Pork should choose hind leg meat or pork with five flowers and three layers.

2. if a little orange peel is added to the smoked material, the flavor of bacon will be more intense.

preserved meat is a special product in Hunan, and all poultry, wild animals and aquatic products can be crispy, and the materials are carefully selected; Fine production, variety, red and bright color, smoked and salty.