This method I wrote is very detailed. Students who like it can copy it and go home for

Chinese New Year. If they don't order bacon, it seems that they lack some flavor of the year.

Bacon is really unhealthy, but if they make it themselves, it will at least be healthier than the kind of instant bacon sold in supermarkets and markets.

In fact, the ingredients are very simple. I recorded the production process in the past ten days

to bring you the most original and authentic bacon production technology and process

First, prepare pepper, aniseed, fragrant leaves (shredded), stir-fry them with cinnamon (shredded)

stir-fry them with "salt"

until the salt is slightly yellow, that is, absorb the fragrance of those spices, and turn off the heat. Just don't turn to ash.

Turn off the fire and let it cool.

Cut the pork belly with skin into 8-1CM wide strips, and knead the strips evenly with fried salt and spices.

Then don't twist them, and put them in a straight pot.

Keep them tightly packed.

This step can make the meat taste preliminary, and it can also make the meat precipitate blood and dirt.

Actually, it is a pre-taste. Take out the meat pieces and wash the blood stains. You can see what's left in the pot

Wash the surface salt, and find a drained pot to drain the meat

On the right side of the picture, I drained the washed meat, and what's left in the pot is blood stains and spice residues

Cooking materials: A Lee Kum Kee soy sauce, Lee Kum Kee super head sauce, Taiwan Province Jin Lan soy sauce, delicious sauce salt, green onions, ginger, < It's best to pour the strong flavor

into A first, and then turn the fire to low heat until the green onions are soft and rotten. Turn off the fire and put in B

and let them cool thoroughly. Pour in the juice: white wine with the ratio of C

4: 1

. The reason why B is poured in the middle is to reduce the long-term heating of spices containing sugar and sodium glutamate, so that the sugar will become bitter taste and sodium glutamate will become pyroglutamic acid. Remember

C is added last to prevent alcohol from volatilizing as much as possible

Soak the meat in the juice for about a week. Remember to turn the meat once a day, and then press it with a flat pot cover. It is best to take out and drain the juice after seven days of air isolation

Put on a rope and hang it outside to dry in the warm winter sun

. Such a cold wind

The cured bacon is constantly experienced between the warm sunshine and the cold wind ...

After five days and nights, the cured bacon has taken shape

Beneath the vicissitudes of life, it is a deep inner charm

In fact, it is already a finished product, and the cured bacon was not smoked at first

This is also a genre of cured bacon, which is called Qingkou Bacon

. A good piece of bacon should be odorless. The color of lean meat is bright red to dark red, and the fat is milky white.

This is a more detailed picture.

Let's look at the color of meat.

Let me introduce the process and raw materials of smoking.

Actually, bacon is rarely smoked in the north, and smoking bacon is generally the way in Sichuan, Hunan.

First of all, in the past, due to lack of materials, a pig was killed only during the New Year. Because it is not easy to preserve, curing by salting can sometimes deteriorate and smell, so smoking may be a way to cover up the smell.

Moreover, the local people have a strong taste and are used to this flavor.

Actually, smoked bacon is popular now because people's taste is getting heavier and heavier.

The popularity of Sichuan cuisine is the best evidence.

I don't need to say much. Let me talk about smoking materials: pine needles, oolong tea, brown sugar, glutinous rice. Brown sugar and glutinous rice smoke, pine needles and oolong tea taste. Orange peel can control the amount of smoke, increase volatile oil and transfer some moisture in smoke to increase adhesion, control the intensity of smoke freely, and increase the level of smoke taste and adhesion.