2. Pickling: evenly mix the seasoning with the meat blank, and put it in a jar for pickling for 5 to 7 days. If the meat is big, it is necessary to extend the time, constantly turn over the vat, and let the salt juice penetrate into the deep muscles. After taking out of the can, wash the meat strips, tie knots, hang them on bamboo poles to drain the juice and dry them.
3. Drying: expose the meat blank in the sun, bake it on the kang at night or send it to a drying oven, dehydrate and dry it at 40-50℃ for about 30 hours, and then completely cool it to get it. The yield is 45% to 50%.
4. Packaging and storage: cartons, wooden cases or bamboo baskets are used as the outer packaging, and moisture-proof paper is used as the inner packaging, which is firmly tied and placed in a ventilated and dry place.
1. Bacon beef is a simple home-cooked dish, and the main ingredient is beef (lean). Bacon beef is a specialty of Hunan, Hubei, Sichuan, Guizhou, Shaanxi and other places in China. Its color is black outside and yellow inside, and it has a strong wax fragrance.
2. Dry and compact, soft and durable, moderately salty, rich in wax, fresh and delicious, and well-known.