Speaking of bacon, I believe southerners will be familiar with it. In winter, most rural families will slaughter the pigs they feed, and then take out part of the meat or even use the whole pig to marinate it. Made into bacon, because the bacon has a mellow texture and delicious taste, many people like to eat it. Now the transportation industry is relatively developed. Bacon is very popular all over the country. Although the appearance of bacon is not good, it is eaten in the mouth. Your taste buds will fall in love instantly. Key points for cured bacon

Point 1: Select ingredients (meat)

Pork is the first choice for cured bacon in the South. The choice is the fat and lean pork belly part. The ratio of fat to lean is 3:7, too The bacon made from fat will be too greasy and unappetizing; and if the meat is too lean, the finished bacon will be dry and hard after being dried. To save trouble, when buying pork, ask the butcher to handle the pork briefly and scrape the skin clean. After taking it home, use a knife to cut it into strips for easy marinating and drying. Generally, the strips are about one inch wide and seven inches long.

Point 2:

Zanthoxylum bungeanum: Zanthoxylum bungeanum has a very good effect on removing fishy smell. In addition, it can also play a role in improving freshness. We clean the bacon to be cured Clean it, then evenly apply a layer of edible salt, then apply a layer of pepper powder, and rub it repeatedly for a few minutes. This will make the bacon more flavorful and have a numbing texture.

Point 3:

White sugar: The function of white sugar is to lock in the moisture of the bacon. We all know that after the bacon is rubbed with edible salt, the water and grease inside will be Being forced out by edible salt, if we can't use white sugar to lock in the water and fat in the bacon, the bacon will not taste good. Moreover, white sugar can also enhance the freshness, and the taste will be better. , of course you have to remember, don’t put too much white sugar, otherwise it will have a Cantonese taste.

Point 4:

Soy sauce: Soy sauce is used to color the bacon. The color of the bacon will be more beautiful. Just looking at it will make people feel very tempting. People, first marinate with soy sauce for about 10 minutes, then add an appropriate amount of white wine to sterilize and isolate bacteria. This is what we call an antioxidant effect, which can make the marinated bacon less likely to deteriorate. Finally, It is time to hang it above the eaves and smoke it with fireworks. After smoking it for about a month, you can enjoy the delicious food.

Notes:

10 pounds of meat is enough with 3 ounces of salt, no more or no less. If there is too little salt, the meat will smell bad. If there is too much salt, the meat will be very salty. Before you pickle, you must weigh the salt well and do not add it at will.

2. When marinating bacon, add an appropriate amount of Sichuan peppercorns to enhance the aroma and remove the aroma, and add an appropriate amount of bay leaves to increase the flavor of the meat. The combination of these two spices is very suitable for marinating bacon. If you don't like it particularly fragrant, you can leave out the bay leaves.

3. When marinating bacon, you need to turn the pot once in the middle to make the meat marinated evenly and fully flavored.