A colleague who works in our company is from the south. When he returned to his hometown, he came to the company and brought us some preserved bacon from his home. When I had never eaten this kind of meat before, I was disgusted to see the bacon I took, because the salted bacon didn't look appetizing at all, but it was a small gift from my colleague, so I took it home. After frying, it looks particularly appetizing and tastes particularly delicious.
Not all foods that seem to have no appetite are unpalatable. For example, this man's bacon tastes really good, although it doesn't look so good. He really wants to eat this bacon. When he went to the supermarket, he found that the price of this kind of bacon was particularly expensive. It is better to buy some meat and smoke it at home, which is cost-effective, but when smoking bacon, he is also very particular.
Southerners need branches to smoke candles. I don't know what kind of branches are best. Many people make mistakes. No wonder bacon is not delicious at all. After asking my colleagues in the company, he shared the correct method with me. Prepare some pork belly first, put the pot on fire, add a lot of edible salt into the pot, stir fry, then pour out the edible salt and spread it evenly on the pork belly.
Pork belly is marinated for one night, and the rope is worn the next day. It's not smoked directly in the fire, but dried outside. It usually takes about 10 days to dry. Next, prepare some pine and cypress branches. Be sure to choose fresh, fresh branches. Smoke will come out when burning, and smoke is the main way to smoke bacon. If there is no smoke, it is not called bacon. Hang bacon on it and start smoking. Generally, authentic bacon takes about three days. Some places smoke bacon all year round. Just hang it in a cool and ventilated place after smoking. The longer you leave it, the more delicious bacon tastes. Therefore, you must choose fresh pine and cypress branches when you bacon.
There are two kinds of bacon: bacon (air-dried meat) and bacon. Bacon is mostly found in Hubei, Hunan, Jiangsu, Zhejiang, Anhui, Henan and other places. Bacon is smoked on the basis of bacon.
When I was a child, my hometown in Hubei was cold and there was no heating. Every family will have a house. When you get up in the morning and light a fire, it will naturally go out at night, not to mention the bacon hanging on the wall. People and clothes that keep warm will have a strong smell of smoke. So normal bacon is smoked on the wall around the fire pit. After a winter fire, it is slowly and naturally smoked, with a faint fragrance. I only eat this bacon. Another kind of fast smoked bacon is generally cured and air-dried, and smoked with chaff and pine and cypress branches for one day. The taste is choking, and the surface is smoky. I think it is better to eat bacon directly.
In short, there was no refrigerator preservation condition in ancient times, and the wisdom and experience of working people in preventing meat from deteriorating in long-term production and life were summarized. Modern science is probably understandable,
1. People found that curing can preserve food, delay the spoilage of meat, and finally produce bacon. Pickling is a kind of salt that uses the high osmotic pressure of salt inside and outside the cell to dehydrate and preserve it.
2, just pickled badly, it will still stink in a few days and can't be preserved for a long time. Later, people found that salted and air-dried meat can be preserved for a long time, and people's bacon will have a special flavor because of the changes of amino acids during air-drying, which will be better and more unique, commonly known as bacon.
Bacon is just in autumn, winter and spring, and air-dried meat can be kept in the shade until the next summer. But there will still be oil, mildew and insects in summer, especially in hot weather and humid air, Hunan, Hubei and Sichuan. What shall we do? Of course, the wisdom of working people is infinite. It was found that in the process of air drying, the process of smoking fire was added to dry the excess oil without dripping oil in summer. The surface of the meat has a strong smoky smell, and there are no insects in summer. Smoking and baking can remove more moisture, and tight skin will not be moldy due to rainy season. More importantly, the cured and air-dried bacon has a faint smell of fireworks, which makes people feel delicious. Well, kill three birds with one stone.
I will try again to repeat this process in three steps.
First of all, three main points of pickling
1. The amount of salt should be well controlled. 10 Jin of meat should be evenly smeared with 2 to 3 pieces of salt, and then evenly smeared with a little medicine, depending on the temperature. Give more when the temperature is high and less when the temperature is low. Marinate for 3-7 days, mainly to prevent meat from eating salt and rotting.
Second, air drying is very simple, just keep your back to the sun for ventilation. Don't bask in the sun too much, it will produce too much oil, but it won't taste so fragrant without that oil and water. Hang for 7- 15 days and air dry. Take it down and freeze it in the refrigerator. This is bacon (air dried meat).
Third, take a rack of meat and put it on it, spread pine and cypress branches at the bottom and front with primer, and cover it tightly with something to leave him alone all day. If you want to smoke, cut some pine and cypress branches. In fact, it doesn't matter what tree it is, but it must have green leaves. Wet green leaves will produce smoke. Of course, only pine and cypress are common in winter, so people will say it is pine and cypress branches. Can pine and cypress branches be lit? No, so use slow fire and low fire to bake non-flammable pine and cypress branches and leaves. What is a primer? The ancients naturally summed up good experiences for you, right! Use chaff. Cover it slowly and smoke for a day and a night.
The same is true of preserved chicken, preserved fish, preserved meat, ribs, pig's trotters and sausages.
I have the most say in this topic, because I am the one who smokes chickens and ducks. According to my experience, smoked cypress branches are the best, and eating the meat on them is really delicious. Secondly, pine branches and trunks with long rosin can also be used. How to smoke depends on how much meat you smoke. If there is much meat, make a long hole and frame the seeds inside.
When it comes to bacon and smoked sausages, everyone can't help but feel homesick.
Bacon and smoked sausage are processed products of cured meat or bacon. Bright color, mellow taste and unique flavor.
China has a vast territory and abundant resources, and every place has its own food culture. As a Sichuanese, I will answer which branch is better to use Sichuan bacon or sausage.
When we make bacon and choose smoking materials, we usually choose aromatic fruit trees, such as cypress, pine, fir or orange branches. Because the smoke extracted from these branches has obvious fragrance, more importantly, the smoke produced is cleaner. It can make bacon and sausage taste delicious.
Method for make Sichuan-style bacon smoked sausage
1. Slice pork belly and marinate it with salt, onion ginger, cooking wine, pepper, dried pepper and appropriate amount of spices. It usually takes 3-5 days, depending on the size of the meat. Then hang the marinated meat pieces to dry. If it is sausage, this step can be crossed.
2. Hang the salted meat or sausage and smoke it with cypress branches for two or three hours.
Matters needing attention
1. Don't have an open flame after the cypress branches are lit. Generally, take a little flammable and burn-resistant firewood and cover it with fresh cypress branches, so that the cypress branches look like they are in a baking state and only produce a lot of smoke.
2. In the process of smoking, we should choose certain measures to cover everything, so that the smoke produced by bacon, sausage and cypress branches is in a closed state and smoked for two or three hours.
Which branch is better, bacon or smoked sausage, depends on your own taste and environment.
Thanks for watching!
I'm from Sichuan, so let's share how to make Sichuan bacon!
We make bacon by washing the meat first, then drying the water, then adding salt, white wine and some pepper. It takes about three days, and then it will be cleaned, dried and smoked.
We usually smoke bacon with cedar, green stalks, grapefruit peel, bean stalks and lemon leaves, so that the smoked bacon is fragrant and beautiful, red in color and appetizing. Do it according to your hobbies! As long as it's fragrant and delicious, it's a pity.
What tree has the best smell of bacon?
1. There are two ways to bacon. One method is to smoke with the smoke produced by light burning of wet pine and cypress branches for about a month. This kind of meat is called bacon or bacon.
2. The other is to air-dry the bacon naturally in a ventilated place, which is called air-dried meat or bacon.
According to the chef, the flavor of air-dried meat can reach 60% to 70% of smoked bacon.
Sausages are made from pig casings filled with seasoned meat. Among them, spices such as pepper, pepper and salt are added, so it is spicy and pure.
Bacon is generally a process of soaking pork in salt for a few days, then smoking and drying it with cypress branches and leaves. Its unique smoky smell makes diners unforgettable.
Steps of making bacon
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 pickling methods:
(l) dry pickling. 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 pickling. 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.
How to wash bacon?
Method 1: when raw bacon is processed, it can be soaked in hot water first, and then washed with rice washing water; You can also burn the skin surface, then scrape off the burned part with a knife and soak it in hot water; Pack up and eat whatever you want!
Hello, I'm Wang Sen, and I'm glad to answer your question.
Bacon is a very delicious food, which is eaten by every household during the Spring Festival. It is also the most traditional food of the Chinese nation. Since ancient times, people have a tradition of bacon during the Spring Festival. Smoked bacon will not go bad even if it is kept for a year, so every family will cook a lot of bacon every year, enough for everyone to eat for a year. But what branch is better for bacon?
What is the best branch of bacon? /kloc-9 out of 0 people don't know. No wonder the smell of bacon is not pure.
After the pork belly is marinated with spices, prepare some pine and cypress branches. These branches must be fresh. Fresh branches give off smoke when they burn. Smoked bacon mainly needs strong smoke. If there is no thick smoke, it is not called smoked bacon. When pine and cypress branches burn and smoke from them, you can hang bacon on them and start smoking. Generally, authentic bacon takes at least one to three days. Some places smoke bacon all year round. You can choose how long to smoke according to your existing conditions. Generally in rural areas, family members will smoke 1~2 days at least. After smoking, hang it in a cool and ventilated place. Don't seal it If you can, you can hang it in the kitchen and smoke it every day. This kind of bacon smoked all the year round will taste more fragrant and better.
Be sure to use pine and cypress branches when you bacon. Other branches are generally not good. When people first smoked bacon, they used pine branches and cypress branches. The bacon smoked from this branch smells better than other bacon. Don't make mistakes. The above is the answer to this question, I hope it will help you. Thank you. Goodbye.
The bacon we use here is usually made of cypress branches, which is delicious. If it is difficult to find this kind of cypress branches, it is also delicious to use fruit tree wood.
You can use orange peel, orange peel, sugarcane peel and cypress branches.
Air-drying bacon is the best.
Smoked with orange peel or grapefruit peel, very good! Orange branches, grapefruit branches.