2. Stir the salt and pepper together to make the salt turn yellow.

3. Spread the fried salt evenly on the meat (about half a catty of salt can be mastered according to your own taste). Here (I am from Chengdu), we probably marinate the bacon in a pot for 7 days and turn it once a day.

After 4.7 days, take the meat out to dry, and be sure to put it in a specially ventilated place to dry! ! ! !

5. After airing for one week, take down the meat, directly smear the mash on the meat, and air it for 1-2 weeks. (You can also smear the mash twice during the period ~)

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

7. When you want to eat, remove the bacon, wash and mash it, cook it when it is salty, and steam it when it tastes right. (The steaming time is about 20-40 minutes, depending on the firepower. )

1. Material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into 4-5 cm thick standard rib strips. If you make boneless bacon, you must remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper were used to process bacon with bones. 2.5 kg of salt, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water for processing boneless bacon. Before preparing auxiliary materials, 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) Simple. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. Smearing the remaining dry curing material on the upper meat strips, curing for 3 days, and turning 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 hypothesis. Wipe the meat strips with vegetarian food and put them into the jar. Pour in the sterilized old pickling solution to drown the meat strips. The salt content in mixed curing should not exceed 6%.

Bacon with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the smoking room, light the sawdust, and close the door of the smoking room to make the smoke spread evenly. The initial temperature of the smoking room is 70℃, which gradually drops to 50-56℃ after 3-4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months before it matures.

Method of making bacon (complex version)

I. Production temperature:

The season for making bacon and sausage should be around 10 degrees Celsius.

Second, the material selection:

1, pork butt, with skin, fat and thin (half fat and half thin).

2. Materials: 300g of salt, 200g of pepper, 0/50g of star anise/kloc, 0/50g of fennel/kloc, 30g of clove, 75g of kaempferia kaempferia and 30g of fragrant leaves. Frying the above ingredients and grinding into powder. 200g of ginger, sweet noodle sauce 100g, 500ML of cooking wine. Mix the ingredients evenly.

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

Third, practice:

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

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

3. Put the sawdust into a metal cylinder (such as a gasoline cylinder with the bottom and cover removed) and light it, cover it with pine branches, and then cover it with cypress. Put a net rack above the tank, and put pork on it, so smoke it until the surface of the pork turns yellow or black (I prefer smoked black, pine branches and cypresses taste stronger).

Hang the pork in a well-ventilated place, and when the bacon is dry, it's done.

Bacon can be preserved for a long time, usually 3 months, or even longer if it is sealed or put in the refrigerator. Bacon can be sealed for more than a year without any problems.

Method for make Cantonese-style bacon

I am an old lady of nine pounds, but the bacon on the market at present is really tasteless, and nine times out of ten it is raw. A few days ago, a friend from Hong Kong brought two Jin of X brand dried raw bacon, and the clay pot rice was so delicious that even my dog looked at the tail of the pot and broke it. The reason is that the smell is raw and dry. But it is said that a kilo costs several hundred Hong Kong dollars (maybe a friend blows water), so I am in line with the principles of economics, so I might as well do it myself. Moreover, it is a good day to have a crisp autumn at home!

First of all, prepare materials: 5 kg of pork with skin, 2 kg of salt, 2 kg of sugar, 2 kg of soy sauce, 2 kg of Fenjiu, and finally a colored Haitian brand braised soy sauce. If there is, bacon will sell well, if it is inevitable.

The second step is making: cut the pork belly into strips with the thickness of 35cm and 1.5cm, and tie fine holes in the head of the pork belly; Wash the greasy meat noodles with warm boiled water and drain the water for later use; Mix half a bowl of warm water with salt, sugar, soy sauce and Fenjiu, then marinate in pork belly for 5 minutes. Turn the pork belly every 20 minutes to make it tasty. If you massage it at the same time, bacon will melt into your feelings, and then bacon will repay your concern in a more fragrant form!

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

If I keep dried bacon in the refrigerator for a few months, I will get tired of coffee!

In recent years, nearly 30 bottles of mosquito chicken have been cured with Fenjiu. I don't know if you have a taste of Fenjiu (near taste).

In addition, I remember that Cantonese bacon gravy is composed of salt, sugar, soy sauce and wine (stalks are the first choice for Fenjiu, and Laoguang has been practicing for more than 100 years). I'm curious. I can make my own decision. I learned a painful lesson, you can try. However, pork belly can't be bought sometimes, and semi-fat lean meat can be used instead, but when picking meat, we should pay attention to the close combination of fat and thin, otherwise the fat and thin parts will separate after cooking.