Now this season is a good time to pickle bacon. Although the price of pork is high this year, many people are still willing to preserve bacon. Not for anything else, but for the temptation of food that cannot be abandoned. And this kind of ethos in Yunnan, Guizhou, Sichuan, Hunan, these four places should be the most prominent. Because we are used to the delicious bacon, we really can't stop. Nationwide, Yunnan, Guizhou, Sichuan and Hunan are also famous for their bacon. Compared with the bacon (or bacon) in the south, our bacon advocates the smell of fireworks more. After curing, it will be smoked by the fireworks of cypress branches for a long time, and the rest will be left to time to deal with. Usually, smoked bacon is the best season after at least three months of air drying.

However, in order to reduce the loss of bacon, most merchants in the market have not dried it, so the bacon on the market looks oily and feels like water can be squeezed out by hand. In rural areas, bacon is as dry as firewood and can hit the hardness of S people. Let's talk about the curing method of bacon in my impression for your reference. This method is my own method of curing bacon, which was handed down by my grandmother for two generations. My mother taught it herself. It may be a little different from the practice in some areas. You can leave a message in the comment area. Material: pork 100 kg, cut into pieces or strips, with the maximum thickness not exceeding 4cm. Marinating materials: pickled salt 10 kg, pepper half a kg, liquor 1 kg. Picking method: Step 1: Take a leak-proof wooden bucket or rubber basin and heat a layer of banana leaves or lotus leaves below.

Step 2: Spread a layer of white wine on the surface of pork, mix salt and pepper evenly, and then spread it evenly on the surface of meat. Step 3: Put the pork into the basin in turn and cover it with a breathable cover.

Be sure to breathe. The bamboo curtain used to be used at home can now be used as gauze. Step 4: After a day and a night, the salt in the lower part of the meat has basically melted and soaked into the pork. So we need to transfer the lower part to the upper part and do it once a day for three days. A * * * lasts for 3 days. Step 5: Hang the cured pork in a cool and dry place and dry it. This process takes about 3-5 days. At present, there is basically no such step in bacon on the market, because the loss of meat will increase. Step 6: Smoke with cypress branches for 6- 10 hour. Then hang it 3-5 meters above the firewood stove. Let the firewood smoke continue, and basically the bacon will be fine after 3 months. Precautions in bacon production: 1: Pork must be fresh.

Fresh pork must not be washed with water after cooling. Pickling directly. 2: Turn the meat once a day, don't forget. Otherwise, it will lead to uneven curing of bacon. 3: The cover of bacon must be breathable or gauze. Otherwise, it is easy to stink or maggot inside the later bacon. 4: The smoking time of cypress branches is at least 4 hours and at most 24 hours. Of course, it will smell better after a long time, depending on the situation. 5: Smoked bacon should be hung up at the first time and cooled. If there are no rural conditions, it should be air-dried in a cool and dry place 1 week or more. Otherwise, the later bacon stinks and maggots breed. 6. The bacon cured according to this ratio is very salty, but it can be preserved for more than 2 years without decay and insects. If long-term storage is not needed, the ratio of salt to meat can fluctuate between 5- 10%. Special attention: don't let raw water come into contact with bacon during the whole process.

The above method is a method of making bacon in rural areas, which lasts for a long time and wastes a lot of energy. In addition, the pigs raised in the local countryside also made delicious farm bacon. The bacon sold in the market is not to mention the fake bacon made by unscrupulous guys with nitrate and soy sauce. Even the merchants who really make bacon will naturally lower the taste by one grade because of the cost, so everyone will feel that the bacon at home is really delicious when they go home for the New Year. Because the bacon made by the country itself is not the same as the bacon made commercially outside.