The secret of grandma's advice is simple, clean and convenient! In our place, every household will start to make bacon and sausage in late autumn. Every time at this time, grandma will pickle a lot of bacon, and then send some to our house every year. My mother loves fried bacon very much, and fries a big plate every time. In fact, I don't have such a heavy plot about bacon, but now my husband loves it very much, thinking that he should learn to cook some himself. The bacon and sausage sold outside are really afraid to eat, and the pork he is afraid of using is unclean, hygienic and safe. So I called my grandmother and asked her for advice. The bacon was full of color and delicious! Now share the practice with you and collect it quickly!

bacon

By-cooked rice bucket

Ingredients:

5g pork belly, 25g salt, 45g soy sauce, 15g soy sauce, 15g white sugar, 15g high-alcohol liquor, 1 diced pepper chicken and half star anise

Cooking steps: < Put the pork belly into a big pot, pour all the salt in, and knead it slowly for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt. Rub it as much as possible until all the salt is eaten into the meat, cover it with plastic wrap and marinate for about an hour!

2. among the remaining auxiliary materials, pour everything except white wine into a small basin, heat it until it is evenly mixed and slightly smoky, and let it cool for later use!

3. add white wine into the completely cooled auxiliary material mixing night and stir well! Marinated pork belly will normally come out of the water. Pour the water out. Put two fresh-keeping bags together, put the pork belly in, then pour all the mixed liquid of auxiliary materials in, tie the innermost fresh-keeping bag to exclude air, and then tie the outer fresh-keeping bag to exclude air! Then roll the bag up and down, left and right, so that every piece of meat is covered with liquid. If the bag is strong, gently knead it! (It would be better to put it in a crisper! )

4. Put the whole bag in the basin and refrigerate it in the refrigerator. Turn the bag down every day to ensure that the meat is soaked almost everywhere. Generally, it can be marinated for about 4-7 days!

5. After curing, take out the meat, remove the aniseed stuck to the meat, tie the meat with a rope, and dry it in a cool and ventilated place for about 7 days, soft or hard according to your own preferences! I usually dry it until two days after I start dripping oil! Just freeze and store! Cooking, steaming, rinsing, stewing, clay pot rice, etc. can be done!

Cooking tips:

1. If the bacon is bright in color, bright red or dark red in muscle, transparent or milky in fat, dry, firm and elastic in flesh, and has the cured flavor of bacon, it is high-quality bacon. On the other hand, if the meat color is dull, the fat is yellow, there are mildew spots, the meat is soft, inelastic, with mucus, rancid or other peculiar smell, it is deteriorated or defective.

2. As a meat product, bacon does not go bad for a long time. After the winter solstice, the bacon made before the Great Cold has the longest preservation and is not easy to go bad. Bacon is preserved at room temperature, and its taste is the most authentic before March of the lunar calendar. With the increase of temperature, although the meat quality of bacon remains unchanged, its taste will become stinging. Therefore, after the third month of the lunar calendar, bacon cannot be preserved at room temperature. The best way to preserve bacon is to wash it, wrap it in plastic wrap and put it in the freezer, so that it can be preserved for a long time, even if it lasts for three or five years.

do you like bacon?

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