Materials for making bacon:

Ingredients: 5 kg of pork. Seasoning salt 150g, pepper 25g, pine and cypress sawdust1.5kg. (Peanut shells are also acceptable)

Bacon's characteristics:

Homemade bacon (1) introduces the cuisine and its function in detail: private cuisine.

Taste: salty. Technology: air drying.

Materials for making homemade bacon (1);

Ingredients: ribs (pork belly) 2500g.

Seasoning: salt 75g, pepper 13g.

Characteristics of homemade bacon (1);

The meat is dark red, delicious and has a strong smoky flavor.

Teach your family how to make homemade bacon (1) and how to make homemade bacon (1) delicious.

1.( 1) Slice and marinate: cut the meat into strips with a length of 30cm and a width of 3-5cm, stick some holes with bamboo sticks, knead it with parched, scalded and dried pepper and salt until it is warm, and then put it into a porcelain basin, with the skin facing down and the meat facing up, and place it layer by layer, with the top layer pressed by a heavy object. Turn 1 time every two days, and turn 1 time every day after pickling1time, then marinate for 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 half dry. (2) Smoking: put sawdust in a large iron pot, put iron grates on it, put dried meat on it, cover the pot, and then burn it. When sawdust was heated and smoked, the fire stopped, the meat was smoked yellow and the water dried up. (3) Steaming and slicing: soak the prepared bacon in warm water until it becomes soft, scrape off the yellow on the surface, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam it in boiling water for about 1 hour. Cool in the drawer, slice and serve on a plate.

2.( 1) The pickling method is the same as the production method. (2) After the meat is cured, it is hung outside in the sun and aired 1 time every day, and then aired 1 time every two days for about 2 months, so it becomes yellow and dry bacon. (3) Preparation before eating is the same as the first preparation method.

Bacon is a specialty of Hubei, Sichuan, Hunan, Jiangxi, Yunnan, Guizhou, Gansu, Longxi and Shaanxi. The bacon in these places is very famous and has a history of thousands of years.

Bacon's approach:

Dishes and efficacy: private cuisine technology: salted bacon (2) making material: main ingredient: pork (fat and thin) 5000 grams.

Seasoning: 750g of salt and 0/0g of pepper/kloc.

Bacon's Law (II): 1. Material selection: ribs, pork belly and leg meat are all acceptable. The meat should be fresh, normal in color, fully bled and cooled.

2. Raw material treatment: cut off the head and tail of fresh pork, cut it into two pieces, and remove lymph nodes, minced meat, suet and fragmentary grease. Grinding sodium nitrate and mixing with salt.

3. First salting: Make a knife on the meat surface every 13cm, and the depth is 1/2 of the meat. Take a mixture of 30% salt and nitrate and rub it on the whole meat surface. Then put the meat into the jar, press the stone to discharge the residual blood in the meat, and marinate for 1 day.

4. Add salt for the second time: 1 day later, take out the meat, drain the blood, wipe the meat with a mixture of 30% salt and nitrate, put it into the knife edge, put it into the jar, and then sprinkle some salt on the meat surface. 1 day.

5. Soak in salt water: After 3 days, take out the meat pieces and drain the blood. Dissolve the remaining mixture of salt and nitrate into brine with cold boiled water, pour it into the tank, and then put the meat pieces into soaking. Salt water should cover the meat, and it takes about 15 days to soak it.

6. Hanging and drying:/kloc-After 0/5 days, take out the stone, drain the water, and hang it in a ventilated and cool place until it is air-dried. Lean meat should be red in color, slightly yellowish or white in fat, bright red in section, normal in salty taste, without bitterness, and even in meat surface color. It has the inherent smell of bacon.

Tips for making bacon (2): Sodium nitrate is a kind of salt and a food additive. Too much is harmful to people's health.