Last year, I cooked 10 kg of pork and 125 g of salt, put a dozen Chinese prickly ash and one or two star anises in it, fried it until it was slightly yellow, smeared the pork with high-alcohol liquor, then smeared the salt on the pork and marinated it with a little soy sauce for 4 to 5 days. I turn the pork up and down every day, put it in a ventilated place to dry 15 days or so, and keep it in the refrigerator. Not salty or light, the fragrance is crystal clear.

I marinated for 3 days, without sugar or soy sauce. I smashed the rock sugar and put soy sauce. The soy sauce was black.

I sun hundreds of pounds of sausages every year. Ten catties of meat, half a catty of soy sauce, one or two salts, half a catty of carved flowers and half a catty of sugar will do. To thin the pig's small intestine, it is best to have ready-made casings to sell.

Bacon without smoke is soulless. I come from Guangxi. I like the smoky smell here.

The meat bought that day was salted and taken out to dry slightly the next day. Immerse the meat in the juice at night and dry it the next day. The juice is repeatedly submerged and dried for another week.

Bacon can be preserved for two days without soy sauce, soy sauce and sugar. When the liquor with a temperature of more than 50 degrees is boiled with hot water with a temperature of 60 degrees, it can be immediately taken out of the pot and hung on the line to dry.

It doesn't take seven days to marinate with salt. I can do it in a day, and then wash it with warm water of 60-70 degrees. After drying the water, add soy sauce, sugar and wine. After marinating for one day, put it in the sun for 4-5 days, and there will be oil droplets. Be sure to choose the weather with low temperature and strong north wind.

Cantonese bacon can be dried after curing 10 hour. Although the weather in Shenzhen is not suitable for making bacon, I cook it once every winter. Cooked bacon can be cut according to the weight of each meal, sealed with fresh-keeping bags and stored in the refrigerator for one year. The premise is that you can't touch water during sealing.

In fact, I usually like to pickle with carved wine and add some spiced powder. After marinating for 65,438+0 days, it can be dried. Seven days may be too salty. I'll take it back at night and pickle it with the rest of the materials. If it's cold and windy for 3 4 days, it's basically ok. Whether it is ok or not depends on whether the lean meat is dry enough.

The practice of this ancient civilized agricultural society is natural and economical, full of the wisdom of the ancients. But now is the era of industrial modernization. Using temperature-controlled oven and ultraviolet ray to sterilize and then vacuum packaging is more efficient and the products are stronger than the traditional ones. The old bacon method has long been out of date.

Today's dinner just tasted the hand-cured bacon. The practice of Cantonese bacon is to clean the pork belly, dry the water with a paper towel and put it on a plate. Pour in milk, salt powder, light soy sauce, dark soy sauce, white sugar, rice wine and spiced powder, stir well and knead into pork belly. Generally, after marinating for 24 hours, put on a rope and hang it outdoors to dry. After about 4 5 days, the pork belly will shrink, feel tight and oily, and it will be Ok. Stir-fried garlic sprouts or green beans.

The timing is just right, the north wind is old around the winter solstice, the weather is dry and the sun is shining. Now the north wind is still tender. Directly use 45 degrees Jiujiang to sprinkle 4 kilograms of pork to wash off the fishy smell and sterilize. Six air drying and six air drying means air drying during the day, putting it back at night, and it will be ready on the seventh day. Light soy sauce 1: 2 color matching.