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Bacon is a type of Chinese cured meat, mainly popular in Sichuan, Hunan and Guangdong, but also made in other parts of the south, usually cured in the lunar month, so it is called "bacon". The healthiest bacon is of course homemade smoked bacon, according to the following practice, you can easily make the most delicious original flavor of smoked bacon.

Smoked bacon

Main ingredient: 500 grams of skinned pork thighs or skinned five-flower pork

Marinade: 20 grams of salt, 15 grams of white wine, 5 grams of peppercorns, 1 anise

Smoking material: 1 cup of rice, dried orange peel, black tea, sugar, 2 tablespoons

Process:

1, select the skinned pig The rear leg meat or skinned pork with three layers of skin, cut into long strips of suitable size.

2, add high degree of white wine inside the pork, knead for 5-10 minutes, so that the pork is fully exposed to the high degree of white wine, this step is a key step in the antiseptic flavor, and then left for about 20 minutes.

3, at this point, you can fry the pepper marinade. Add salt, peppercorns and star anise to the pan, and stir-fry over low heat until the salt is slightly browned and the peppercorns have a strong flavor, then let cool naturally.

4, the fried marinade poured into the meat strips, repeatedly rubbed, coated evenly.

5, put the cured meat into a preserved marinade box or basin, covered with a layer of plastic wrap, into the refrigerator freezer, marinated for 5-7 days, turning every 1-2 days in the middle, so that it is fully marinated in flavor.

6, the marinated meat strips at one end of a thick cotton rope and knot, and then hung in a cool ventilated place, drying 5-7 days.

7, retrieve the dried meat strips, and then the most intense stroke - smoking. The original practice is to hang above the farmhouse stove, with cedar branches, firewood and other natural daily smoke, with the deposition of the years, bacon also precipitated the most natural flavor. I really admire the wisdom of our ancestors who invented this method to preserve meat for a long time in the ancient times. If you want to smoke bacon quickly, there is also a quick smoking method. Prepare a large iron pot and pour in the smoking material.

8. Set aside an oven mesh rack and arrange the meat strips on it, keeping enough clearance to ensure that each side of the meat strips can be smoked. Cut a round cardboard box to use as a lid and cover the top of the iron skillet to ensure adequate smoking.

9, turn on the heat, quickly smoke, and then turn to medium heat to smoke for about 20 minutes, until the surface of the bacon is brown and reddish in color. If indoors, turn on the hood, fast gear, quickly absorb the fumes.

10, smoked bacon natural cooling, short-term consumption, natural storage can be. Want to long-term storage, plastic bags, put the refrigerator freezer. If you have a vacuum pumping equipment, vacuum preservation is the best.

11, before eating, wash the bacon with rice water, soak in cool water for a few hours to fully remove its salt, and then cook for a few minutes, soak also lost part of the flavor of the bacon, not both.

12, bacon characteristics: good quality bacon to have "dry", "cool", "fragrant" 3 characteristics. 1, "dry ": pinch lean meat with fingernails, inside and outside the wet and dry consistent. 2," Sharp ": the color is natural, all the body was brown and yellow smoky color, fat and lean meat tightly organized. 3," fragrant ": emanate the inherent smoky aroma of bacon, strong flavor.