1, take the material. Bacon raw materials are divided into boneless and boneless. Bacon processed with bones is divided into contiguous slices, small slices, hoof slices and leg slices according to different parts of raw meat. Continuity refers to slicing after turning around, tail and legs; Small pieces refer to rectangular pieces of meat of about 2.5 kilograms each; Legs and feet refer to pig legs with claws.

2. Renovation. Sort out minced meat, blood, lymph, broken oil, etc. In order to make the salt penetrate, it is necessary to cut the meat every 2-6 cm, and the depth is generally 1/3 of the meat. The size and depth of incision depend on temperature and muscle thickness. If the temperature is above 15℃, the cutting edge should be larger and more to speed up the curing speed, and it can be smaller and less below 15℃. Pigs under 60 kg can also be divided into front clip, middle clip and back seat for overall pickling.

3. Made of salt. Pork 100 kg, salt 4- 16 kg. Operation method: Generally, it is divided into three times, with the first 1 time as primary salt, the second as large salt and the third as covering salt. The first salt is to evenly coat the surface of raw meat with a layer of salt. Add salt the next day, rub the salt evenly, put a proper amount of new salt at the knife edge, and pile it neatly. After turning over for 4-5 days, the upper and lower layers are exchanged and a proper amount of new salt is added. After applying salt for about 7 days, turn over the pile in time and add a small amount of salt. It takes about 25 days to get the finished product by rubbing salt for three times.

4. finished products. The processed bacon requires clean appearance, neat knife work, strong muscles, no mucus on the green surface, bright red section and slightly yellow fat. If the meat is dark and the fat is red, it is corruption. Bacon can be stored in the cold storage at MINUS 5℃ or soaked in the salt water of wintersweet at 24-25℃. If the brine is turbid and smells, it means that the brine has deteriorated and must be boiled again before it can be used.

Bacon is made into hypertonic by adding salt to the meat to inhibit or kill some microorganisms in the meat. At the same time, hypertonic environment can also reduce the oxygen content in meat products and inhibit the activity of enzymes in meat, thus achieving the purpose of food preservation.

Protein lost a certain amount of meat during curing. Due to improper preservation of bacon, under the action of air, sunlight and other factors, adipose tissue will be hydrolyzed and oxidized by unsaturated fatty acids, and even rancidity will occur, resulting in reduced nutritional value.

Because the addition of salt can make the water in fresh meat be analyzed, so that the meat is partially dehydrated, which will lead to the loss of some water-soluble vitamins such as B vitamins, and inorganic salts will also be lost to a certain extent.

Nevertheless, because meat curing has the characteristics of simple processing, low cost and preserved meat with certain flavor, salt curing, as a meat preservation method, is still worthy of being accepted by the masses.

Salted bacon

Raw materials: raw materials:

Sandwiched pork is 2.5kg, salt is 0.5kg, and pepper10g.

Method:

(1) Stir-fry the salt and pepper in the pot to give a fragrance.

(2) Cut the meat into pieces of about 0.5 kg, wipe the surface of the meat completely with fried pepper and salt, then put the meat into a clean small jar, sprinkle the remaining pepper and salt on the surface of the meat, and press the surface of the meat with a clean weight to cover the jar mouth.

(3) After curing for 3-4 days, turn the meat over and press it with a heavy object. After curing for 4-5 days, take out the meat and hang it in a cool and ventilated place. After drying, move to a clean jar for preservation, sprinkle a layer of fine salt on the surface of the meat, cover it, and take it with you later.

Features: factors of production:

(1) Never wash the meat with cold water before curing, so the cured meat can be preserved for a long time.

(2) Bone marrow in meat bones is very perishable, so if it is with flesh and blood, the bones must be removed before solidification.

How to eat:

Bacon cured in this way can be steamed or boiled. If it is steamed, wash the meat and cut it into thin slices before steaming.

Bacon's practice

Generally, the amount of salt used for curing bacon should exceed 65,438+05-65,438+08% (that is, 7.5-9 kg of salt should be used per 100 kg of fresh meat), and it must be added in three times, and the dosage should be based on the principle of "light at both ends and heavy in the middle".

For the first time, rubbing salt was called rubbing salt. Put the cut meat on the bamboo plaque and rub the salt into the meat layer by hand. When rubbing, pay special attention to rubbing more salt on legs, short tendons and spine to avoid less salt deterioration and thin ribs, so you can use less salt. The salt consumption this time is 1.

5-2 kilograms.

The second use of salt is called salt application, usually two days later, but the blood in the container must be emptied before salt application, so as not to affect the quality. Pay attention to check whether the salt has been rubbed, then apply enough salt to the center, legs and keel, and remove some salt from the short tendons, soft tendons and breasts. The amount of salt used this time is 3.5-4 kg.

The third use of salt is called double salt. Generally, seven or eight days after the second use of salt, double salt is added and turned over. Heap is the place where meat is exchanged up and down, and salt is added to each meat. The amount of salt used this time is 2.5-3 kilograms.

It usually takes about 25 days for fresh meat to be cured into bacon. If bacon can't be eaten for a while, it can be replaced by wind meat. That is, the bacon is soaked in rice washing water for 24 hours to reduce the salty taste of the meat, then washed with water, hung in the sun to make the skin of the bacon oily, and then hung in the wind, which will not deteriorate for a long time.