There are two styles of bacon according to the region. One is smoked bacon, which is suitable for places with low temperature and high humidity. The second kind is wind-blown bacon, which is suitable for places with sun and strong wind, such as Panzhihua and Xichang. To say which kind of bacon is delicious, each has its own merits! As far as I'm concerned, I like smoked bacon, which is more fragrant.

This is to share with you the authentic Sichuan smoked bacon practice. I shared the video of curing bacon before, and many netizens left messages and asked many questions. Here, Mama Ho will give you answers one by one, hoping to help you. Some netizens said, why should the salt for curing bacon be fried? Why do you want to add liquor? Why should it be cleaned after pickling? Won't it break after cleaning? Why not clean it before pickling? These problems will be explained in the following article.

Sichuan bacon is delicious, and there are tricks. If you master these tips, you can also make authentic Sichuan bacon. The color is golden, red and white, the fat is crystal clear, fat but not greasy, and it is especially delicious after drinking and eating. Do it yourself, eat more cleanly and rest assured. Don't just put salt in bacon, add five kinds of spices, and the bacon will be crystal clear, fragrant but not greasy!

What should I pay attention to when cooking bacon? What's the trick or skill? Remember the following six points, and you can also make delicious bacon.

First, the weather, the temperature should be below 10 degrees, can't it be done above 10 degrees? No, it's just that the preserved bacon is not easy to preserve, and the proportion of salt is different when it is cured.

Second, the bacon that needs to be cured can't be washed. Once the pork is stained with raw water, it will go bad, and there is no need to worry about the dirty pork. The fresh pork bought in the market is cut as much as you buy, so there is no such problem. Unless, of course, you buy that kind of frozen pork or have cut it into strips.

Third, why should the salt for curing bacon be fried? After the salt is fried, it is directly rubbed on the bacon, which is easy to dissolve in the bacon and can also distribute the moisture in the meat well, so that the bacon can be marinated evenly. Salt can play a role in disinfection and sterilization, and put it into a container for fermentation to protect bacon from decay. Which situation does not require frying salt? Even the pork that has just been killed is not needed, so it can be directly salted, because the pork is hot at this time, and it will directly enter the meat after being salted.

Fourth, white wine should be put in curing bacon, and the main purpose of white wine is to remove fishy, greasy and evil smells, so as to enhance fragrance and taste. Don't add what you don't like.

Fifth, the traditional curing only put salt and pepper, but now many people add some spice powder to increase the flavor of bacon. However, it is best not to add chicken essence and monosodium glutamate, which will affect the taste of bacon itself.

Sixth, how to preserve preserved bacon? Make wind-blown bacon, hang it directly in a ventilated place and air dry it. Smoked bacon should be dried and smoked first, and then placed in a cool and ventilated place, where it is not wet. There is a kang in the countryside, which is directly hung on the kang and will not break for a year or so. People who live in the city need to hang in a ventilated place for a month, cut into small pieces, put them in sealed bags, and store them in the refrigerator. Generally, they will not taste bad for a year. By the way, don't wash the bacon stored in the refrigerator, just wash it with rice washing water before cooking. It tastes very different if it is washed and frozen in the refrigerator. Speaking from experience, feel free to have obsessive-compulsive disorder.

Well, after all the attention and skills, let's share how my smoked bacon is cooked. If you like my method, you can refer to it. If you have a better method, please share it.

Sichuan smoked bacon (10 kg meat as an example) Material: pork (pork belly or hind leg with two or three knives) 10 kg, 3~4 liang of salt, 40 g of red pepper, 20 g of star anise, 20 g of ginger (which can be ground) or ginger powder, and 0/5 g of cinnamon/kloc.

Practice: fresh pork bought in the market, I use pork belly here, cut into strips with the same size and thickness according to the demand. Friends who don't have the conditions to smoke, just blow the meat with the wind, so don't cut the meat too thick, otherwise it will take longer to air dry.

Prepare the spices and salt you need. The spices in my family are common and easy to buy. If you don't have it, you can put spiced powder, but it is not recommended to put thirteen spices, because this fragrance is too strong, and the prepared bacon loses its own fragrance. As for whether soy sauce should be added, it is not needed here, unless you are doing the sauce meat method of wet pickling.

Preheat the pan, add salt and stir fry until the salt turns hot and the color turns yellow slightly.

Add pepper, cinnamon, galangal and star anise, stir-fry the vanilla with low heat and turn off the heat.

Prepare a proper amount of white wine, and decide the dosage according to the amount of meat. I have a pot of more than 20 kilograms, and I used about 2 ounces to evenly spread all the white wine on the meat.

Then sprinkle the stir-fried spices and salt on the meat and spread it evenly by hand, covering it everywhere.

Then shake off the excess salt, put it into a crock, and the meat must be pressed tightly. Finally, spread all the remaining spices and pepper on the meat, cover it with a pot cover or a porcelain basin, and marinate it. Turn the jar once every other day, turn the meat on it to the bottom of the jar, and turn the meat on the bottom of the jar to the top, so that the pickled meat can be easily marinated and tasted evenly.

The curing time is not fixed, and it usually takes 2 days for smaller pieces of thin meat. If the meat is thick and big, about 4 kg of meat will be marinated for 5~7 days.

After the meat is cured, take it out and wash it with hot water. Hot water can wash off the salt on the meat and remove excess oil.

After cleaning, hang the bacon and put it in a ventilated place to dry. It's humid here, so after drying for 3-4 days, the surface becomes dry and non-sticky, so it can be put into the smoking room for smoking.

Smoking methods and materials vary according to different regions. We don't have cypress trees here, so the bacon is made of dry wood and corncob, sometimes with orange peel or grapefruit peel, and smoked slowly with low fire.

After 1 day 1 night, the meat is slowly colored, golden and attractive, and there is no strong smoky smell, and the proper taste is just right.

Of course, there is a faster way, that is, put the meat on the top in a closed vat, cover it with an airtight cover or board, and smoke it in a closed way for 1~3 hours.

Take out the smoked meat, put it in a cool and ventilated place to dry, and then blow it in the wind for 15~30 days, and you can eat crystal clear bacon. Wash and cook directly, slice and serve. Strong aroma, fragrant but not greasy. Friends who like bacon can try it.