Cooking temperature: The season of making bacon and sausage should be around 10 degrees Celsius.

Ingredients: the meat of pig buttocks, with skin, is fat and thin (half fat and half thin). Ingredients: (according to10kg pork) 300g salt, 200g pepper, 0/50g star anise, 0/50g fennel/kloc-0, 30g clove, 75g kaempferia kaempferia and 30g fragrant leaves, which are fried and ground into powder. 200g of ginger, 0/00g of sweet noodle sauce/kloc, 500ml of cooking wine. Mix the ingredients evenly. Smoked materials: sawdust, fresh cypress, and some pine branches.

Production process: the pork is cut into 3 ~ 4cm thick blocks, washed, and the ingredients are evenly spread all over the surface of the pork. The pork is marinated in a closed container for 5 days, and turned once a day (to make the taste more uniform). String a hole in the meat, hang it and air dry it for 3~5 days. A metal cylinder (such as a gasoline cylinder with the bottom removed and the cover removed) is filled with sawdust, ignited, covered with pine branches, and then covered with cypress. A netted shelf is placed above the cylinder, and pork is placed on it, so that it is smoked until the surface of pork turns yellow or black. Hang the pork in a well-ventilated place until the bacon is dry, and you're done. Bacon can be preserved for a long time, usually for 3 months, or even longer if it is sealed or put in the refrigerator. Smoked bacon can be sealed for more than one year without any problem.

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Bacon Practice 2: Hunan Bacon

Production process: Cut pork into strips about 10 cm wide. Stir-fry spices such as salt, pepper, cinnamon and star anise in a pot. Wrap the meat strips in fried salt and put them in wooden utensils, preferably with a lid. After two or three days, turn the meat up and down in the container. The meat can be taken out of the vessel in a week or so. Then hang the marinated meat above the fire pit or stove and let it smoke and roast. Ten days later, the bacon was successful.

Bacon practice 3: Sichuan bacon

Material preparation: fresh or frozen meat with thin and thin skin is scraped to remove the dirt on the epidermis, and cut into standard ribbed strips with a thickness of 4-5 cm and a weight of 0.8-1 kg. 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.

There are three ways to pickle: 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 remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over. Wet pickling. Marinate the cured boneless bacon in the prepared pickling solution for 15-1 18 hours, and turn the jar twice in the middle. Mixed hypothesis. 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%.

Bacon practice 4: Tujia bacon in Zhangjiajie

Production process: pork is divided into three to five Jin (or larger) pieces, which is convenient for eating, processing and storage. Stir-fry the salt, add pepper and stir-fry until fragrant. Wipe the meat evenly with warm salt, put it in a pot, put the skin at the bottom of the pot down and the skin at the top of the pot up and the meat down neatly, turn it over every 3~5 days, drain the water after 10 and hang it in the fumigation room. Smoke and bake with pine and cypress branches and firewood such as walnut shell, peanut shell and orange peel, and wait until the meat turns brown and red after the month. Smoked meat should be kept in a ventilated place and can be preserved for two to three years without deterioration. It is called "bacon", also known as "Tujia bacon" and "Enshi bacon". Tujia bacon is brown in color, solid in meat, rich in incense and unique in flavor.

Bacon practice 5: Miaojia bacon

Production method: cut the meat into strips, put salt in it, then put it in a pot to let the salt penetrate into the deep layer of the meat, take it out a few days later and dry it, and smoke it with rice grains, fragrant pine and pine firewood.

supplement

Bacon: It refers to the processed products made by curing the meat and then baking it (or exposing it to sunlight). Bacon has strong anti-corrosion ability, which can prolong the storage time and add unique flavor, which is the main difference from bacon. In the past, bacon was processed in the twelfth lunar month (1February), so it was called bacon.

Pickling: Preserved meat should not be washed with cold water before pickling, and all bones should be removed, because bone marrow is easy to deteriorate. Cut the meat into pieces (about 3 kg), and each piece is divided into four or five strips. Rub all the surface layers of the meat with fine salt, then put them into jars or jars in layers, sprinkle some fine salt on each layer when putting them, and finally cover the jar mouth tightly. It is forbidden to open it within one week, and it can only be taken out and hung in the house after ten days. When it is dry, it can be put in a dry jar, and some fine salt and Chili noodles should be sprinkled when it is put. This kind of bacon can be kept for six months to one year.

matters need attention

If it's cured pork, it's best to choose pork belly with fat and thin. I suggest you marinate some ribs, chicken and duck, and put a piece of preserved ribs or chicken pieces in the soup, so the soup will be more fragrant.

When curing meat, pepper and star anise should be put in a container together with salt, so that the cured meat will have a special flavor. The fried salt can be put into a glass bottle for sealing and preservation, and can be eaten as salted duck in the future.

If it is the north, put the salted meat in a big basin and put it on the balcony. It's best to put it in the refrigerator in the south. The meat that has been waxed should be cut into small pieces and frozen in the refrigerator, which can be eaten for a year.

If the fish is salted too much, it can be cut into small pieces after drying and soaked in wine to make vinasse fish; Soak in sesame oil to make oil-soaked fish.