Seasoning: salt150g, pepper 25g, pine and cypress sawdust1.5kg (peanut shell is also acceptable).

Features of bacon:

A detailed introduction to the practice of home-made bacon

Cuisine and efficacy: private cuisine

Taste: salty and delicious

Technology: air drying

Materials for making homemade bacon:

Ingredients: pork ribs (pork belly) 2500g.

Seasoning: 75g of salt and 0/3g of pepper/kloc.

Characteristics of home-made bacon:

The meat color is dark red, the taste is delicious, and it has a strong smoke fragrance.

Teach your family to make bacon

Homemade bacon practice

1.(1) Slicing and curing: Cut the meat into strips with a length of 30cm and a width of 3-5cm, prick some small holes with bamboo skewers, knead with pepper and salt which have been parched, scalded and dried until warm, then put them into a porcelain basin, with the skin facing down and the meat facing up, stacked layer by layer, and the top layer pressed with heavy objects. Overturning every two days 1 time, and after pickling 1 time, it is changed to overturning1time every day, and then marinating for 4 to 5 days, taking it out, putting it on with a rope, and hanging it in a ventilated place to dry it until it is half dry. (2) Smoking: put sawdust in a large iron pot, put iron grates on it, put the dried meat on it, cover the pot, and then burn. When the sawdust is heated and smokes, the fire stops, the meat is smoked yellow, and its moisture is dry. (3) Steaming and slicing: soak the prepared bacon in warm water until soft, scrape off the yellow surface, brush off the dust on the meat with a soft brush, then wash it with warm water, put it into a container, and steam the drawer with boiling water for about 1 hour. Cool in the drawer, slice and serve on a plate.

2. (1) The curing method is the same as the production method. (2) After the meat is cured, it is hung outside in the sun and dried 1 time every day, and then dried 1 time every two days for about 2 months, so that it can become yellow and dry bacon. (3) The preparation before eating is the same as the first preparation method.

Sichuan bacon practice:

It has a long history and is well-known at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.

1.Material preparation: Fresh or frozen meat with thin skin is scraped to remove the dirt on the skin, and cut into standard ribbed strips with a thickness of 4-5cm and a thickness of 0.8-1kg. If you make boneless bacon, you have to 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 for processing boneless bacon, 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. 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: (1) 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 for15-18 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 sawdust12-14 kilograms are needed per 100 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 (do not let the fire burn on the meat). The initial temperature in the smoking room is 70℃, and after 3-4 hours, it is gradually reduced to 50-56℃, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months to make it mature.