2. Stir-fry the pepper in a pot, add salt and pour it out. When the fried seasoning is not hot, knead it evenly on the meat, put it in a ceramic container with the skin facing down and the top skin facing up, put it in a cool place, turn it once a day and marinate it for about ten days.
3. Take out the cured pork, put a rope through one end and hang it in a ventilated place, and air it until it is half dry.
4. Use a large iron pot or iron tube, put cypress sawdust or cypress branches and leaves, and put an iron row on it to keep a distance from the sawdust. Otherwise, the meat will burn, usually about 8-10 cm. Put the semi-dried meat on the iron row, cover it with a pot cover or a wooden board, smoke and color the meat, and then hang it in a ventilated place. When the water is dry, it usually takes 15 days, and the bacon is made.
5. When curing meat, the time should be accurate. It takes about 10 days in winter and about 5 days in summer.
6. When smoking, the time should be about 15 minutes, not too long, otherwise the color will be too dark, which will affect the appearance.
Practice 2
Make ingredients
Pork, salt, pepper, cypress leaves or sawdust, 5000g of pork, 30g of spiced powder, 0/00g of cooking wine/kloc-,50g of sugar, 500g of pine and cypress, and 200g of refined salt.
Production process
The whole production process is divided into three steps: material preparation, pickling and smoking.
1. Preparation: Take fresh meat or frozen meat with thin skin and moderate thickness, scrape off the dirt on the skin, and cut it into standard ribbed strips with a thickness of 4-5cm and a thickness of 0.81kg. If you make boneless bacon, you have to 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 for processing boneless bacon, 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.
. Before the auxiliary materials are prepared, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.
2. There are three ways to pickle: (1) simply. Wipe the cut meat strips and dry marinade thoroughly, and put them into the tank in the order of meat face-down, with the top layer of skin facing up. The remain dry pickling material is apply to that upper layer of meat strips, and the meat strips are pickle for 3 days and turned over; (2) wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15-1 18 hours, and turning the jar twice in the middle; (3) mixed assumptions. Wipe the meat strips with plain material and put them into the tank. Pour the sterilized old pickling solution to drown the meat strips. The amount of salt in the mixed pickling should not exceed 6%.
3. Smoked bacon with bones must be rinsed and dried before smoking. Usually, 8-9 kilograms of charcoal and sawdust 12-1 14 kilograms are needed per 100 kilograms of meat embryo. Hang the dried meat embryo in the smoking room, ignite the sawdust, close the smoking door, and make the smoke spread evenly. The initial temperature in the smoking room is 70℃, and then it is gradually reduced 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 to make it mature.
Practice 3
1, it is best to buy two knives of meat and sit on the pier, and scrape the dirt off the meat with a knife (never wash it with water).
2. Stir-fry the salt and pepper together, and the salt will be fried into a yellow color.
3. Spread the fried salt evenly on the meat (the salt is about half a catty, so you can master it yourself according to your own taste), and marinate the salted meat in a pot for 7 days, turning it once a day.
4. After the day, take the meat out to dry, and be sure to dry it in a specially ventilated place.
5. After airing for one week, take down the meat, directly smear the mash juice on the meat, and air it for1-2 weeks, during which you can also smear the mash twice.
6. The most important point is that it must be blown by the wind, which is the key point of blowing bacon by the wind.
7. When you want to eat, take off the bacon and wash the mash. If the meat tastes salty, cook it, and if it tastes right, steam it (the steaming time is about 20-40 minutes, depending on the firepower).
8. If you don't finish the bacon once, you will feel greasy when you eat it next time. At this time, you can put a layer of lobster sauce on the plate, add bacon and put it on it. Steam it in boiling water for 10 minute. The lobster sauce absorbs the greasy bacon. The bacon has the smell of lobster sauce and is very delicious.
Practice 4
1, choose fresh pork, cut it into strips with a length of 30 cm, a width of 5 cm and a weight of about 500 g, and then stick a bamboo stick in the meat to make it full of small holes for the taste.
2. Put the pot on the fire, stir-fry the salt, then pour it out and mix it with the spiced powder, and let it cool.
Then add cooking wine and sugar, mix well, evenly rub it on the meat and skin, and then put it in the jar with the skin facing down and the meat facing up, with the top layer facing up and the meat facing down. Marinate for about 7 days, turning the jar once in the middle to facilitate the taste and discharge the fishy smell.
3. Take out the marinated meat, clean it with warm water, then put it on with hemp rope and hang it in a ventilated place to dry the water.
4. Use a large iron pot, put pine and cypress, put a grate on it, put the meat on it, cover the lid tightly, and smoke on fire; Take it out after coloring, hang it in a ventilated place, and dry it until the water is dry.
5. When eating, skin the bacon with open fire, and scrape it with warm water to remove the black skin and ash. Wash it with warm water, steam it in a cage, and take out the slices.