Cantonese style bacon (1)

Ingredients

Ten pounds of pork belly, 100 grams of salt, 200 grams of rock sugar, 150 grams each of light soy and dark soy sauce, high-quality liquor 2 taels.

Method

1. Cut the pork belly into 1.5 cm thick strips (let the meat seller cut it), wash it with warm water, cool it slightly and dry it;

2. Prepare a large basin, pour in the prepared ingredients, then marinate the pork for more than 24 hours (it will be more flavorful after marinating for two or three days), and cook it every twelve hours;

3. After marinating, hang it on a string in a ventilated place, and it will take about ten days and a half!

PS: You can dry bacon every year after the beginning of winter and before the beginning of spring*-*

Cantonese style bacon (2)

Materials

Belt 1 pound of skinned pork belly, 20 grams of Fenjiu, 20 grams of salt, 20 grams of sugar, 20 grams of light soy sauce, a small amount of warm water, a small amount of dark soy sauce

Method

1. Cut the pork belly into long strips shape (two pieces per pound), washed and drained;

2. Reserve raw materials;

3. Pour the raw materials in Figure 2 into a basin, mix well with warm water, and mix

4. Immerse the pork belly in the prepared marinade basin, wrap it tightly with plastic wrap, marinate in the refrigerator for 1 to 2 days, turn the meat over every 12 hours (both sides will be evenly seasoned) ). Before drying the meat, put the meat head on a rope and brush it with a layer of dark soy sauce. When the weather is dry, hang the marinated meat in a well-ventilated and sunny place (usually a balcony or rooftop terrace), and blow until the meat drips with oil, usually about 7 to 10 days.

Cantonese-style bacon (3)

Golden color, even strips, neat knife skills, no broken bones, transparent fat, dry flesh, delicious texture, and cured aroma .

Materials

Ingredients: 5000 grams of pork ribs (pork belly),

Seasonings: 200 grams of white sugar, 125 grams of salt, 150 grams of soy sauce, white wine 100 grams, 10 grams of star anise, 10 grams of cinnamon, 10 grams of Sichuan peppercorns

Method

1. Selection of ingredients and cutting: The raw materials are rib meat without breast and cut into wide pieces. 1.5 cm strips 33 to 38 cm long. It is required that the width of the strips is even, the knife work is neat, the thickness is consistent, the skin is hairless, and there are no damaged spots. After cutting into strips, on the right side of the hard fat at the top, pierce the skin with a diagonal knife to make a small hole of 0.3 to 0.4 cm, and put a hemp rope on it for hanging.

2. Pickling: The strips are weighed in units of 25 kilograms and placed in a container for washing in batches. First, soak the hard fat in warm water of 0 to 50°C until soft, then wash off the floating oil on the strips, put them on a filter plate to drain, and then mix the ingredients according to the regulations. When mixing the ingredients, first place the bacon base in a container, then mix the ingredients such as sugar, salt, soy sauce, sodium nitrate and white wine evenly, pour it into the jar, mix well with your hands, and turn it up and down every 2 hours, as much as possible. Let the material liquid seep into the inside of the strip. When pickling, the grade and specifications must be distinguished to ensure quality. Marinate for 8 to 10 hours before buckling. The rope end should be fastened into the hole, and the length should be neat. If the marinating time is not enough, you can still put it into the marinating vat and marinate until it is thoroughly marinated before taking it out of the vat.

3. Baking: After the bacon is marinated and out of the vat, the bamboo can be opened. Each bamboo pole can hang about 5 kilograms and be sent to the drying room. The bamboo poles should be arranged neatly, with a distance of 2 to 3 centimeters between each pole. The asbestos curtain should be put down immediately after entering the drying room. The temperature of the drying room is maintained at 45 to 50°C. The temperature starts high and then gradually decreases. Correctly controlling the temperature of the drying room is the key to determining the quality of the finished product. Operators often check the dryness and wetness of the meat. If the temperature is too high and the firepower is too strong, there will be too much oil dripping, which will affect the finished product rate. If the temperature is too low, sourness will easily occur and the color will become dark, affecting the quality. Levels should be distinguished when baking to avoid confusion. After the bacon billet enters the drying room for about 14 hours, depending on the dryness of the bacon billet, it can be raised to the second level to continue baking. When the layers are raised, the inner and outer bamboo poles exchange positions with each other to ensure that the strips are evenly heated. After about 24 hours, the bamboo poles can be left.

When finished products leave the room, they must master first-in, last-out, distinguish levels, and leave the room in batches. And check whether it is completely dry. If impurities, white spots, burnt spots, mildew spots, etc. are found on the surface, they should be removed and processed separately.

4. Storage and preservation: (1) When storing bacon, attention should be paid to keeping it clean to prevent contamination, and at the same time, it should be protected from rats and insects. If it is hung in a dry, ventilated and cool place, it can be stored for 3 months; if it is stored in a jar, put a layer of quicklime 3 cm thick at the bottom of the jar, cover it with a layer of plastic cloth and two layers of paper, put in the bacon strips, and seal it The mouth of the altar can be stored for 5 months. If the bacon strips are put into a plastic food bag, tied tightly and buried in plant ash, it can be stored for half a year. (2) When the bacon needs to be transported out of the country, it is best to put it in potato crates, lined with wax paper to prevent moisture. However, if the bacon is found to be moist again during packing, it must be dried in the drying room again, and then packed after cooling. Otherwise, it will easily deteriorate during transportation.

Cantonese style bacon (4)

Ingredients

5 pounds of leg meat or pork belly, 60g of salt (about 50ml), 75g of sugar (about 90ml), rice wine 85g, appropriate amount of pepper.

Method

1. Wash the meat and cut it into pieces. Dry it with boiled water and apply the cooking wine. Stir-fry the salt and pepper and let it cool. Then rub it on the meat together with sugar. (If you like the color of the meat, If it is deeper, you can apply a thin layer of dark soy sauce on the surface of the meat) and marinate it in the refrigerator for 5-7 days. Remember to turn it every day.

2. Hang the marinated meat in a ventilated place for about 20 days.