1. (1) Cutting and marinating: Cut the meat into strips 30 cm long and 3 to 5 cm wide, poke some small holes with bamboo skewers, rub them with Sichuan peppercorns and salt that have been stir-fried and dried until warm, rub them and put them in Porcelain pots, skin side down and flesh side up, are stacked layer by layer, and the top layer is pressed down with a heavy object. Turn over once every 2 days. After 10 days of marinating, turn over once a day. Marinate for another 4 to 5 days. Take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry. (2) Smoking: Put sawdust in a large iron pot, put an iron grate on it, place the dried meat on it, cover the pot, and then light the fire. Stop the fire when the sawdust is heated and smokes, the meat is smoked yellow and its moisture has dried. (3) Steaming and slicing: Soak the prepared bacon in warm water until soft, scrape off the yellow surface, and brush the dust off the meat with a soft brush, then wash it with warm water, put it in a container, and cover it with boiling water over high heat. Steam enough for about 1 hour. Let cool in the lower drawer, slice and serve on a plate.
2． (1) The pickling method is the same as the production method. (2) After the meat is marinated, hang it outside in the sun to dry in the sun. Start drying once a day, and then every 2 days. After drying for about 2 months, the bacon will become yellow and dry. (3) The preparation before consumption is the same as the preparation method 1.
Sichuan bacon recipe:
It has a long history and is well-known at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.
1. Ingredients: Take fresh or frozen meat with thin skin, scrape off the dirt and dirt on the skin, and cut into standard ribbed meat strips of 0.8-1kg and 4-5cm thick. If making boneless bacon, the bones must be removed. The processing of bone cured meat includes 7 kilograms of table salt, 0.2 kilograms of refined saltpetre, and 0.4 kilograms of Sichuan peppercorns. To process boneless bacon, use 2.5 kilograms of salt, 0.2 kilograms of refined saltpeter, 5 kilograms of white sugar, 3.7 kilograms of white wine and soy sauce, and 3-4 kilograms of distilled water. Before preparing the auxiliary ingredients, crush the salt and nitrate, dry the pepper, fennel, cinnamon and other spices and grind them into fine pieces.
2． There are three ways to pickle: (1) Simply. Rub the cut meat strips with the dry marinade thoroughly and put them into the jar in order of meat side down, with the top layer of skin facing up. Apply the remaining dry marinade on the upper meat strips and marinate for 3 days, turning the vat; (2) Wet marinate. Put the pickled boneless bacon into the prepared pickling liquid and marinate for 15-18 hours, turning the vat twice; (3) Mix. Rub the meat strips with crispy ingredients and put them into the jar. Pour in the sterilized old pickling liquid to submerge the meat strips. The amount of salt used in the mixed pickling should not exceed 6.
3． Smoked bone-cured meat must be rinsed and dried before smoking. Usually, 8-9 kilograms of charcoal and 12-14 kilograms of sawdust are needed for every 100 kilograms of meat embryos. Hang the dried meat embryos in the smokehouse, ignite the wood chips, close the smokehouse door, and spread the smoke evenly (do not let the fire burn on the meat). The initial temperature in the smokehouse is 70°C, and gradually decreases after 3-4 hours. to 50-56℃ and keep for about 28 hours to get the finished product. Freshly cooked bacon needs to be preserved for 3-4 months to mature.
Hunan bacon recipe:
1. First, scrape the remaining hair on the pork skin with a knife, cut it into 3 cm wide strips, and use a bamboo skewer to poke some small holes to facilitate the taste.
2． First stir-fry the peppercorns, then add salt and stir-fry until hot, then drain and let cool.
3． Rub the pork with Sichuan peppercorns, salt, and sugar, place it in a pottery or enamel basin, with the skin down, the meat up, and the top layer of skin up, and press it with a heavy object. Turn over once every two days in winter and spring, and take out after about 5 days of crisping. In autumn, put it in a cool place, turn it over once or twice a day, and take it out after about 2 days of crisping. Wipe dry with a clean cloth, thread a hemp rope on one end of the skin, and hang it. Place in a ventilated high place, dry until semi-dry, put it in a smoking cabinet, smoke for about two or three days, move it once in the middle, until all the smoke has covered the bacon and turns golden brown, then hang it in a ventilated place.
[Key to process]
1. For pork, it is better to choose hind leg meat or streaky three-layer meat with the skin falling off, fat and lean.
2． If you add a little orange peel to the smoked ingredients, the flavor of the bacon will be more intense.