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". Of course, the healthiest bacon is homemade bacon. By following these practices, you can easily make the most delicious original bacon.
smoked meat
Ingredients: 500 grams of pork hind leg with skin or three layers of pork with skin.
Marinade: 20g of salt, high-alcohol liquor 1 g, 5g of pepper, and star anise 1 block.
Smoking materials: 1 cup of rice, appropriate amount of dried tangerine peel, appropriate amount of black tea, 2 teaspoons of sugar.
Production process:
1. Select pigtail with skin or three layers of pork with skin, and cut into strips with appropriate size.
2. Add the high-alcohol liquor into the pork and knead for 5- 10 minutes to make the pork fully contact with the high-alcohol liquor. This step is the key step to preserve the taste, and then leave it for about 20 minutes.
At this point, you can fry the salt and pepper marinade. Add salt, pepper and star anise to the pot, stir-fry over low heat until the salt is slightly yellow, and the pepper is rich in flavor and naturally cool.
4. Pour the fried marinade into the meat strips and rub them evenly repeatedly.
5. Put the bacon in a fresh-keeping curing box or basin with a layer of fresh-keeping film on the surface, put it in the freezer for 5-7 days, and turn it every 1-2 days to make it fully pickled and tasty.
6. Tie a thick cotton rope to one end of the marinated meat strips, and then hang them in a cool and ventilated place to dry for 5-7 days.
7. Take back the dried meat strips, and then smoke the strongest one. The initial practice is to hang it on the stove of the farmer's house and smoke it naturally with cedar branches and firewood every day. As time goes on, bacon also precipitates the most natural fragrance. I really admire the wisdom of our ancestors who invented this method in ancient times to preserve meat for a long time. If you want to smoke bacon quickly, there is another quick smoking method. Prepare a large iron pot and pour in the smoke.
8. Place an oven rack, put the meat strips on it, and leave enough space to ensure that each side of the meat strips can be smoked. Cut a round paper box as a pot cover and cover it on the wok to ensure enough smoke.
9. Turn on high fire, smoke quickly, and then turn to medium fire for about 20 minutes until the surface color of bacon is brownish yellow and bright red. If you are indoors, turn on the range hood, move quickly and absorb the lampblack quickly.
10, smoked bacon is naturally cooled, eaten for a short time and stored naturally. I want to store it for a long time, put it in a fresh-keeping bag and put it in the refrigerator. If there is vacuum evacuation equipment, vacuum preservation is the best.
1 1. Before eating, wash the bacon with rice washing water, soak it in cold water for a few hours, fully remove its salt, and then cook it for a few minutes. Soaking will also lose some flavor of bacon, so you can't have it both ways.
12, bacon characteristics: good quality bacon should have three characteristics: "dry", "cool" and "fragrant". 1, "dry": pinch lean meat with nails, and the inside and outside are wet and dry. 2, "cool": the color is natural, the whole body is brown and smoky, and the fat and thin tissues are close. 3. "fragrance": it exudes the inherent smoky smell of bacon and has a strong fragrance.