Bacon Method 1: Pickling of Ordinary Bacon
Production Temperature: The season for making bacon and sausages should be around 10 degrees Celsius.
Selection of ingredients: pork butt meat, with skin, fat and thin (half fat and half lean).
Ingredients: (based on 10 kilograms of pork) 300 grams of salt, 200 grams of Sichuan peppercorns, 150 grams of star anise, 150 grams of fennel, 30 grams of cloves, 75 grams of kaempferol, and 30 grams of bay leaves. Fry and grind the above ingredients until fragrant. Grind into powder. Beat 200 grams of ginger, 100 grams of sweet noodle sauce, and 500 ml of cooking wine. Mix ingredients well. Fumigation materials: sawdust, fresh cypress, and some pine branches.
Production process: Cut the pork into 3~4 cm thick pieces, wash it, spread the ingredients evenly over the surface of the pork, put the pork in an airtight container and marinate for 5 days, turning it once a day (to make it more flavorful) uniform). Pierce a hole in the meat skewers and hang it up to dry for 3 to 5 days. Put sawdust into a metal cylinder (such as a gasoline cylinder with the bottom and lid removed) and ignite it. Cover it with pine branches, then cover it with cypress. Place a mesh rack above the cylinder, place the pork on it, and smoke in this way until The surface of the pork turns yellow or black. Hang the pork in a well-ventilated area and wait for the bacon to dry, then you're done. Bacon has a relatively long storage time, generally 3 months, or longer if sealed or placed in the refrigerator. Smoked bacon can be stored in a sealed container for more than a year without any problem.
Bacon Method 2: Hunan Bacon
Production process: Cut the pork into strips about 10 cm wide. Stir-fry the salt, peppercorns, cinnamon, star anise and other spices in the pot. Wrap the meat strips in the fried salt and put them in a wooden vessel, preferably covered with a lid. After two or three days, turn the meat up and down in the vessel. The meat can be taken out of the container in about a week. Then hang the marinated meat over the fire pit or stove and let it smoke and roast. After more than ten days, the bacon was successful.
Bacon Method 3: Sichuan Bacon
Ingredients: Take fresh meat or frozen meat with thin skin, scrape off the dirt and dirt on the skin, and cut it into 0.8~1kg, 4-thick pieces. 5cm standard strips of meat with ribs. If making boneless bacon, the bones must be removed. 7 kg of salt, 0.2 kg of refined saltpeter, and 0.4 kg of Sichuan pepper are used to process bone cured meat. To process boneless bacon, use 2.5 kilograms of table salt, 0.2 kilograms of refined saltpeter, 5 kilograms of white sugar, 3.7 kilograms of white wine and soy sauce, and 3 to 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.
There are three ways to pickle: 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. Wet pickle. Put the pickled boneless bacon into the prepared pickling liquid and marinate for 15 to 18 hours, turning the pot twice in the middle. Mixed assumptions. Rub the meat strips with crispy ingredients and put them into the jar. Pour in the sterilized marinating liquid to submerge the meat strips. The amount of salt used in the mixed pickling should not exceed 6%.
Bacon recipe four: Zhangjiajie Tujia bacon
Production process: Divide the pork into three to five kilograms (or larger) pieces for easy flavoring, processing and storage. Fry the salt until brown, add Sichuan peppercorns and stir-fry until fragrant and serve. Rub the meat evenly with warm salt and put it into a basin. Place the meat on the bottom of the basin with the skin facing down and the meat on the top. Arrange the meat neatly with the skin on the top facing up and the meat on the bottom. Turn it over every 3 to 5 days and drain it after 10 days. Into the smokehouse. Use pine and cypress branches to add walnut shells, peanut shells, orange peels and other firewood to smoke and bake, and wait for more than a month until the meat turns brown. The smoked meat should be placed in a ventilated place and can be stored for two to three years without deterioration. It is called "cured meat", also known as "Tujia bacon" and "Enshi bacon". Tujia bacon is brown in color, firm in texture, rich in aroma and unique in flavor.
Bacon recipe five: Miao bacon
Preparation method: cut the meat into strips, add salt, then put it in a basin to let the salt penetrate deep into the meat, take it out after a few days It is dried with water and smoked with rice grains, incense and pine and cypress firewood.
Bacon: refers to processed products that are cured and then baked (or exposed to sunlight). Bacon has strong preservative ability, can extend the storage time, and adds unique flavor. This is the main difference from bacon. In the past, bacon was processed in the twelfth lunar month (December), so it was called bacon.
Marining: Do not wash the bacon with cold water before marinating, and remove all the bones, because the bone marrow is easy to deteriorate.
Cut the meat into pieces (about three pounds), cut each piece into four or five strips, rub the entire surface of the meat with fine salt, then layer it into a jar or jar, and sprinkle some fine salt on each layer when placing it. , and finally cover the cylinder mouth tightly. It is strictly forbidden to open it within one week, and it can be taken out and hung in the house to dry after ten days. After drying, you can put it in a dry jar, and sprinkle some fine salt and chili powder when putting it. Such bacon can be stored for six months to a year.