1. Cut into strips and marinate: Cut the meat into strips 30 cm long and 3 to 5 cm wide, poke some small holes with bamboo skewers, and season with Sichuan peppercorns and salt that have been stir-fried and dried until warm. Knead and put it into a porcelain basin with the skin side down and the meat side up. Place them layer by layer and press the top layer with a heavy object. Turn over once every 2 days. After 10 days of marinating, turn over once a day. Marinate for another 4 to 5 days. Take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry.
2. Smoking: Put sawdust in a large iron pot, put an iron grate on it, place the dried meat on it, cover the pot, and then light the fire. Stop the fire when the sawdust is heated and smokes, the meat is smoked yellow and its moisture has dried.
3. Steaming and slicing: Soak the prepared bacon in warm water until soft, scrape off the yellow surface, and use a soft brush to brush off the dust on the meat, then wash it with warm water and put it in a container. Steam the top drawer with boiling water over high heat for about 1 hour. Let cool in the lower drawer, slice and serve on a plate.
4. Sun-drying: After the meat is marinated, hang it outside in the sun to dry. Start drying it once a day, and then dry it every 2 days for about 2 months. Yellow and dry bacon. It can be eaten by everyone, but should not be eaten by the elderly; patients with gastric and duodenal ulcers should not eat it.
If you temporarily let go of the "taste", from the perspective of nutrition and health, bacon is really not good for many people, especially patients with chronic diseases such as hyperlipidemia, hyperglycemia, hypertension and elderly friends. A suitable food.
First of all, bacon has a very high fat content. Judging from the weight, the fat content in 100 grams of bacon is as high as 50%; not only that, bacon also contains a considerable amount of cholesterol - 123 mg of cholesterol per 100 grams, which is 50% higher than pork! There is a lot of evidence that saturated fat and cholesterol are "risk factors" that lead to hyperlipidemia. Secondly, bacon loses a lot of nutrients. During the production process, many vitamins and trace elements in the meat are almost lost. For example, the contents of vitamin B1, vitamin B2, niacin, and vitamin C are all zero. It can be said that bacon is a "double nutritional imbalance" food. The adverse health effects of this double imbalance may also add insult to injury. Third, bacon has a higher salt content. The sodium content in 100 grams of bacon is nearly 800 milligrams, more than ten times the average amount of pork. Eating a large amount of bacon for a long time will inevitably lead to excessive salt intake, which may aggravate or cause blood pressure to increase or fluctuate.
Therefore, for those with high blood lipids, it is very important to choose and eat fats scientifically. Eating a lot of fat is certainly bad for your health, but it is not advisable to avoid eating fat at all. Vegetable oils containing mainly monounsaturated fatty acids, such as olive oil and camellia oil, can be used in daily diet, which can help reduce "bad cholesterol" and increase "good cholesterol". However, no matter how good the "oil" is, it must be eaten in moderation. 20-25 grams per day is enough.
Because bacon is a pickled food, it contains a lot of salt, so you cannot eat it with every meal; this exceeds the maximum amount of salt the human body consumes every day; therefore, it is regarded as a recipe to adjust your life; of course, you can use it first Steam or cook multiple times to reduce the salt content of the meat as much as possible, so you can eat more; at the same time, you can enjoy the earthy aroma of bacon. As a meat product, bacon does not last forever. After the winter solstice, bacon made before the Great Cold will last the longest and will not change easily. Bacon is stored at room temperature. Before the third month of the lunar calendar, the taste is the most authentic. As the temperature rises, although the meat quality remains unchanged, the taste will become harsh. Therefore, after the third month of the lunar calendar, bacon cannot be stored at room temperature. The best way to preserve it is to wash the bacon, wrap it in plastic wrap, and put it in the cold room of the refrigerator. This way it can be stored for a long time and it will not change in flavor even if it lasts three to five years.
Bacon should not be left for too long
Generally, in winter, the temperature is lower and the humidity is not high. If you plan to eat it within two weeks, and the indoor temperature is lower than 20 degrees Celsius and the humidity is not high, If it is less than 60%, you don’t need to put it in the refrigerator, as long as it is placed in a ventilated and cool place. If you need to preserve it for a long time, you can further bake and sun-dry the cured meat, seal it in a fresh-keeping bag according to the serving size, and store it in the freezer of the refrigerator. It can generally be stored for six months. But despite this, it is still recommended that everyone consume it as soon as possible. Since bacon requires a dry environment, it is not suitable for storage in the refrigerator. There are often vegetables, fruits and other foods in the refrigerator, and the humidity is high, which can easily cause the cured meat to go moldy. If there is only a little mildew on the surface of the cured meat, you can wipe it clean with warm water and put it in a ventilated place to dry; if there is a lot of mildew, it is not recommended to eat it.
The bacon you buy is also very particular about its storage methods. "Generally speaking, a low-temperature, dry environment is suitable for the preservation of cured meat." The shelf life of cured meat is generally 3-6 months. Depending on the moisture content of the bacon itself, the surrounding temperature and humidity, the shelf life is also different, such as more than 6 months. Months, it is difficult to guarantee quality.