Bacon is now a delicious dish. Many people like to eat, but they want to pickle, but they don't know how to pickle.
Pickling method of bacon
Raw material formula
Pork: 100 kg
Salt: 14— 16kg.
pork
Pork is one of the important animal foods on people's table at present. Because pork fiber is soft, connective tissue is less, and muscle tissue contains more intermuscular fat, so meat tastes particularly delicious after cooking.
manufacturing method
(1) Selection: The raw materials of bacon are divided into two types: boneless and boneless. Bacon with bone processing, according to different parts of raw meat, take pieces, small pieces, hooves and legs respectively. Continuity refers to slicing after turning around, tail and legs; Small pieces refer to rectangular pieces of meat of about 2.5 kilograms each (legs and feet refer to pig legs with claws).
(2) Renovation: sorting out minced meat, dirty blood, lymph and broken oil. In order to make the salt penetrate, you must cut a knife on the meat every 2-6 cm, and the concentration is generally 65,438+0/3 of the meat. The size and depth of the incision depend on the temperature and muscle thickness. If the temperature is above 15℃, the cutting edge should be larger and more to speed up the curing speed. 15℃ or less.
(3) Salt making: Generally, salt is rubbed three times, the first time is salt, the second time is big salt, and the third time is double salt. The first salt is to evenly coat the surface of raw meat with a layer of salt. Add salt the next day, rub the salt evenly, put a proper amount of new salt at the knife edge, and pile it neatly. After turning over for 4-5 days, the upper and lower floors are switched; Sprinkle some new salt. Re-salt for about 7 days, turn over in time and continue to add a small amount of salt. It takes about 25 days to get the finished product by rubbing salt for three times.
(4) Salt fixation: Bacon can be stored in the cold storage at -5℃ or soaked in salt water at 24-25℃. If the brine is turbid and smelly, it means that the brine has deteriorated and must be boiled again before use. Process Tip: Because frying is needed, it is necessary to prepare 1000g cooked vegetable oil, and the actual consumption is about 200g.
How to make bacon delicious?
Cleaning method
To remove the salt in bacon, it is usually rinsed and dissolved with clear water, but in fact, rinsing with clear water can not achieve the purpose of removing salt.
The correct way is to rinse off the excess salt on the cured meat with salt water. The concentration of salt water is lower than that of bacon. After several rinses, the salt on the bacon will gradually dissolve, and finally it can be eaten with light salt water. In general, it can be cleaned three or four times repeatedly.
Bacon's practice
Steamed bacon
raw material
A kilo of pork ribs, salt, pepper and white wine.
working methods
(health)
(1) Heat a pan, add salt and pepper and stir-fry until hot.
(2) Sprinkle pepper and salt on the meat with a spoon (don't wash the meat), then rub it evenly by hand, then sprinkle it on the other side, and then rub it evenly by hand, so that each side of the meat is rubbed with pepper and salt repeatedly.
(3) Put the meat in a container, sprinkle some white wine and hold it down with heavy objects such as stones.
(4) Turn the meat over once or twice a day.
(5) About six days, take out the meat, make a hole in the meat with scissors, hang it with a rope, and let it dry in the sun.
(6) Dry in the shade or dry in the sun the next day. You can tie it tightly with edible plastic bags and put it in the freezer. You can take it out at any time.
Fried garlic with bacon
material
200g bacon, 200g garlic, proper amount of oil, proper amount of soy sauce and proper amount of pepper.
(1) Prepare bacon and garlic.
(2) Wash garlic and cut it into pieces obliquely.
(3) Wash the bacon with warm water and cut into pieces.
(4) Inject a small amount of oil into the pot and add pepper to stir fry.
(5) Add bacon and stir-fry until the grease is transparent.
(6) Add a little soy sauce and stir well.
(7) Pour in garlic slices.