1. It's best to buy two knives of meat and sit on the pier, and scrape the dirt off the meat with a knife (never wash it with water).

2. Stir-fry the salt and pepper together until the salt turns yellow.

3. Spread the fried salt evenly on the meat (the salt is about half a catty, so you can master it yourself according to your own taste). Here we are. ! ! !

5. After airing for a week, take off the meat, directly smear the mash juice on the meat, and air it for another 1-2 weeks. (During this period, you can also smear the mash twice ~)

6. The most important point is that it must be blown by the wind! ! ! ! ~ this is the focus of wind-blown bacon! ! ! !

7. When you want to eat, remove the bacon, and wash the mash. If the meat tastes salty, cook it, and if the taste is appropriate, steam it. (The steaming time is about 2-4 minutes, which is controlled according to the firepower.)

1. Material preparation: Take fresh or frozen meat with thin skin, scrape off the dirt on the skin, and cut it into .8 l 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 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.

How to make bacon (complex version)

1. Making temperature:

The season of making bacon and sausage should be around 1 degrees Celsius.

Second, material selection:

1. The meat of the pig's buttocks, with skin, is fat and thin (half fat and half thin).

2. ingredients: (according to 1KG pork) 3g salt, 2g pepper, 15g star anise, 15g fennel, 3g clove, 75g kaempferia rhizome and 3g fragrant leaves, which are fried and ground into powder. 2 grams of ginger, 1g grams of sweet noodle sauce, 5ML of cooking wine. Mix the ingredients evenly.

3. Smoked materials: sawdust, fresh cypress and some pine branches

3. Practice:

1. Cut the pork into pieces with a thickness of 3-4 cm, wash it, spread the ingredients evenly on the pork surface, and marinate the pork in a closed container for 5 days, turning it once a day (to make the taste more uniform).

2. string a hole in the meat, hang it and air dry it for 3~5 days.

3. put sawdust in a metal cylinder (such as the bottom and cover of a gasoline cylinder) and ignite it, cover it with pine branches and then cover it with cypress, put a net-shaped shelf above the cylinder, and smoke it until the surface of the pork turns yellow or black (I prefer the blackened one, pine branches and cypress have a stronger taste).

4. Hang the pork in a well-ventilated place until the bacon is dry, and you're done.

Preserved bacon lasts for a long time, usually 3 months, or even longer if it is sealed or put in the refrigerator. Smoked bacon can be sealed for more than one year without any problem.

How to make Cantonese-style bacon

I'm an old lady of nine catties, but at present, the bacon on the market is really tasteless, and nine out of ten of them are sun-dried. A few days ago, a friend from Hong Kong brought two kilos of X-brand raw dried bacon, and the clay pot rice was so delicious that even the dog in my house looked at the pot and its tail was broken. The reason was that the smell was raw and dried. But it's said that it costs hundreds of Hong Kong dollars a catty (maybe friends blow water), so I'm in line with the economic principle, so I might as well dry it myself. And the home is crisp in autumn, which is a good day!

First of all, prepare materials: 5 kg pork belly with skin, 2 ounces of salt, 2 ounces of white sugar, 2 ounces of light soy sauce and 2 ounces of fenjiu, and a Haitian brand braised soy sauce for final coloring. If there is any, the bacon will sell well.

the second step is making: the pork belly is cut into strips with a thickness of 35cm and a thickness of 1.5cm, and the head of the pork is pierced with fine holes; Wash the greasy meat surface with warm boiled water, and drain the water for later use; Salt, sugar, soy sauce and Fenjiu are mixed with half a bowl of warm boiled water, and then marinated in pork belly for 5 minutes. Turn the pork belly every 2 minutes to make it tasty. If you give it a massage at the same time, the bacon will melt into your feelings, and then the bacon will repay your care in a more fragrant form!

the third step is drying: before drying, brush the streaky pork thinly with a layer of braised soy sauce, put the streaky pork on the small hole of the meat head with a rope, and hang it on the balcony and other places with strong light and ventilation until the flesh is dry and hard.

I'll get tired of coffee if I put dried bacon in the refrigerator for a few months!

In recent years, I have used Fenjiu for drying bacon. Nearly 3 bottles of mosquito chicken are really heavy skins. I wonder if you have any cheap products to introduce Fenjiu (with similar flavor)?

In addition, I remember that Cantonese bacon marinade consists of four flavors: salt, sugar, light soy sauce, and wine (the stem is the first choice for Fenjiu, and Laoguang has been practicing it for over a hundred years). I am so curious that I can make my own decisions. I have learned a painful lesson, so you can try it. However, pork belly can't be bought sometimes, so semi-fat and lean pork can be used instead, but when picking meat, pay attention to the tight combination of fat and thin parts, otherwise the fat and thin parts will be separated after cooking.