Bacon is usually made in10-1February. 10-1February belongs to autumn and winter, when the temperature is low, so the bacteria in the bacon are not easy to reproduce, so the bacon can be preserved for a long time.
Generally, from the processing, production and storage of fresh meat, the meat quality of bacon will remain unchanged, and it can maintain its fragrance for a long time, and it is also characterized by long-term storage.
Practice and steps of cured meat:
Ingredients: 1500g pork belly, 50g salt, 80g soy sauce, 20 prickly ash, 30g white wine. Smoking materials: 15g tangerine peel, 15g tea, 40g sugar, 20g leftover rice.
1, streaky pork is washed, soaked in clear water, drained and cut into strips of moderate size.
2. Stir-fry the pepper granules and salt in a pot. Do not put any oil in the pot. After stir-frying, filter out the pepper and crush it into pepper powder. Then take a clean container, add the crushed pepper powder, add white sugar, soy sauce, white wine and salt, and stir well to make a marinade.
3, put the meat in a container, pour the marinade on the meat before, and then fully grasp it by hand, so that the meat is evenly smeared with juice, and knead for a while, just like massaging the meat, which can be more delicious.
4. Marinate the meat with the sauce in the shade for 3-4 days, turn it over every day, marinate it evenly, and marinate it in the refrigerator at home with high temperature.
5. Hang the marinated meat on the hook and hang it in a ventilated place to dry for more than ten days. The specific time needs to be judged according to your own situation, because the local weather is different, and the time to dry it is longer if you want to eat it dry, and the time to eat it tender is shorter.
6. When we feel that the bacon has been dried to the dryness we like, we start to smoke. The pot is covered with aluminum foil paper, with dried tangerine peel, tea leaves, sugar and rice on it, put a grate on it, code the meat, fire, smoke, cover it, and smoke until the fat becomes transparent. Just turn it over halfway.
7. Dry the smoked meat for another two days, pack it in a fresh-keeping bag, freeze it in the refrigerator, clean it when eating, and steam it in a pot.