Practice 1:
Making temperature: bacon and sausage should be made in the season of about 10 degrees Celsius.
Selection: meat from the buttock of the pig, with skin, fat and lean (half fat and half lean). Ingredients: (according to 10 kilograms of pork to consider) 300 grams of salt, 200 grams of pepper, 150 grams of star anise, 150 grams of fennel, 30 grams of cloves, 75 grams of sennet, 30 grams of sesame leaves, the above ingredients fried and grinded into powder. 200g of ginger, 100g of sweet noodle sauce, 500ml of cooking wine. Mix well. Smoking material: sawdust, fresh cypress, pine branches.
Production process: pork cut into 3 ~ 4 cm thick block, wash, ingredients evenly smeared all over the exterior of the pork, pork into an airtight container marinade for 5 days, turning once a day (so that the flavor is more uniform). Pierce a hole in the meat on a skewer and hang to dry for 3 to 5 days. Put sawdust in a metal cylinder (such as a gasoline cylinder with the bottom and lid removed) and light it on fire, cover it with a pine branch and then with a cypress, put a mesh rack on top of the cylinder and place the pork on it, and smoke it in this way until the surface of the pork turns yellow or black. Hang the pork in a well-ventilated place and wait for the bacon to dry out, even if it is done. Bacon can be kept for a long time, usually up to 3 months, or longer if sealed or refrigerated. Smoked bacon will keep sealed for more than a year without a problem.
Practice 2:
Making process: chop the pork into strips about 10 centimeters wide. Stir fry salt, pepper, cinnamon, star anise and other spices in a pot. Wrap the meat strips in the fried salt and put them inside a wooden vessel, preferably with a lid. After two or three days, turn the meat up and down in the vessel. After a week or so you can take the meat out of the vessel. Then hang the cured meat above the fire or fireplace and let it smoke and roast. After ten days or so, the bacon is a success.
Practice 3:
Preparation: take thin skin, fat and lean moderately fresh or frozen meat scrape the skin meat dirt dirt, cut into 0.8 ~ l kilograms, 4-5 centimeters thick, standard ribbed meat strips. If the production of boneless bacon, but also to remove the bones.
There are three methods of curing: dry. Cut strips of meat and dry marinade wipe wipe through, according to the meat face - down order into the tank, the top layer of skin side up. The remaining dry marinade on the upper layer of meat strips, marinated for 3 days to turn the tank. Wet marinade. Put the cured boneless bacon into the prepared marinade for 15-18 hours, and turn the tank over 2 times in the middle. Mixing. Meat strips with dry dry material rubbed into the cylinder, pour the inactivated Chen marinade submerged meat strips, mixed marinade in the amount of salt does not exceed 6%.
Hunan bacon has a long history and is famous both in China and abroad. The whole process is divided into three steps: preparation, curing and smoking.
1. Preparation: take thin skin, fat and lean moderately fresh or frozen meat scrape the skin meat dirt, cut into 0.8 1 kg, 4 5 cm thick standard ribbed meat strips. If the production of boneless bacon, but also to remove the bones. Processing bone bacon with salt 7 kg, 0.2 kg of fine nitrate, pepper 0.4 kg. Processing boneless bacon with salt 2.5 kilograms, 0.2 kilograms of refined nitrate, 5 kilograms of sugar, 3.7 kilograms each of white wine and soy sauce, 3 4 kilograms of distilled water. Before the preparation of auxiliary materials, salt and nitrate crushed, pepper, fennel, cinnamon and other spices dried and crushed fine.
2. There are three methods of curing: (1) dry curing. Cut meat strips and dry marinade wipe wipe through, according to the order of meat face down into the tank, the top layer of skin face up. The remaining dry marinade on the upper layer of meat strips, marinated for 3 days to turn the tank. (2) Wet curing. Put the cured boneless bacon into the prepared marinade for 15 18 hours, and turn over the tank 2 times in the middle.
(3) Mixed marinade. Meat strips with dry marinade rubbed well into the tank, poured into the sterilized Chen marinade submerged meat strips, mixed marinade in the amount of salt does not exceed 6%.
3. Smoke cured meat with bones, must be rinsed and dried before smoking. Usually every hundred kilograms of meat embryo need to use 8 9 kilograms of charcoal, wood chips 12 14 kilograms. Hang the dried meat embryo in the smokehouse, ignite the wood chips, close the door of the smokehouse, so that the smoke spread evenly, the initial temperature in the smokehouse 70, 3 4 hours after the gradual reduction to 50 56, keep 28 hours or so for the finished product. Just into the bacon, after 3 4 months of storage to make it mature.