Bacon practice 1:
1, it is best to buy two knives of meat and sit on the pier meat, and scrape off the dirt on the meat with a knife (never wash it with water);
2. Stir the salt and pepper together to make the salt turn yellow.
3. Spread the fried salt evenly on the meat (about half a catty of salt can be mastered according to your own taste). Here (I am from Chengdu), I put the bacon in the pot for about 7 days and turn it once a day;
4, days later, take out the meat to dry, be sure to dry it in a particularly ventilated place! ! ! !
5. After airing for one week, take down the meat, directly smear the mash on the meat, and air it for 1-2 weeks. (During this period, you can also smear the mash twice ~);
6, the most important point: be sure to blow with the wind! ! ! ! ~ this is the focus of the wind blowing bacon! ! ! !
7. When you want to eat, remove the bacon, wash and mash it, cook it when it is salty, and steam it when it tastes right. (The steaming time is about 20-40 minutes, depending on the fire control. )
Bacon practice 2:
1. Material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into 4-5 cm thick standard rib strips. If you make boneless bacon, you must remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper were used to process bacon with bones. 2.5 kg of salt, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water for processing boneless bacon. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.
2. There are three ways to pickle: (l) Simple. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. Smearing the remaining dry curing material on the upper meat strips, curing for 3 days, and turning over; (2) Wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15- 18 hours, and turning the jar twice; (3) Mixed hypothesis. Wipe the meat strips with vegetarian food and put them into the jar. Pour in the sterilized old pickling solution to drown the meat strips. The salt content in mixed curing should not exceed 6%.
Bacon with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the smoking room, light the sawdust, and close the door of the smoking room to make the smoke spread evenly. The initial temperature of the smoking room is 70℃, which gradually drops to 50-56℃ after 3-4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months before it matures.
Bacon's practice three:
First, the production temperature: the production of bacon and sausage should be selected in the season of 10 degrees Celsius.
Second, the material selection:
1, pork butt, with skin, fat and thin (half fat and half thin).
2. Materials: 300g of salt, 200g of pepper, 0/50g of star anise/kloc, 0/50g of fennel/kloc, 30g of clove, 75g of kaempferia kaempferia and 30g of fragrant leaves. Frying the above ingredients and grinding into powder. 200g of ginger, sweet noodle sauce 100g, 500ML of cooking wine. Mix the ingredients evenly.
3. Smoking materials: sawdust, fresh cypress and some pine branches.
Third, practice:
1. Cut the pork into blocks with a thickness of 3~4CM, wash it, evenly spread the ingredients on the surface of the pork, and marinate the pork in a closed container for 5 days, turning it once a day (to make the taste more uniform).
2. Punch a hole in the meat, hang it and air dry it for 3~5 days.
3. Put the sawdust into a metal cylinder (such as a gasoline cylinder with the bottom and cover removed) and light it, cover it with pine branches, and then cover it with cypress. Put a net rack above the tank, and put pork on it, so smoke it until the surface of the pork turns yellow or black (I prefer smoked black, pine branches and cypresses taste stronger).
Hang the pork in a well-ventilated place, and when the bacon is dry, it's done. Bacon can be preserved for a long time, usually 3 months, or even longer if it is sealed or put in the refrigerator. Bacon can be sealed for more than a year without any problems.
Practice 4:
Bacon potato rice
Ingredients: rice 300g, potato 200g, bacon or sausage 150g, chopped green onion 1 teaspoon (5g), chicken essence 1 teaspoon (5g), soy sauce 1 spoon (15ml).
Exercise:
1. Wash potatoes and slice them. Wash the rice and slice the bacon or sausage.
2. First put rice and water in the rice cooker, then pour some soy sauce, chicken essence and chopped potato pieces.
When the water in the rice is almost dry, put it in the cut bacon or sausage.
4, after a good meal, sprinkle some chopped green onion before eating, you can stay fragrant.
Note: it is best to use small potatoes in spring, which are fragrant. Northeast rice is oily and elastic, so we must choose Northeast rice.
Practice 5:
Stewed towel gourd in sauce
Ingredients: loofah, bacon, flour paste, refined salt.
Features: fresh, tender, smooth and delicious.
Exercise:
(1) Peel the loofah, wash and cut into pieces; Wash and scrape the bacon and cut it into diced meat.
(2) Put the wok on fire, heat it with oil, add diced meat and stir-fry until fragrant, add batter and stir-fry for about 1-2 minutes, and then add loofah to stew. When the loofah is cooked, add a little salt, stir fry evenly, simmer for a while, and serve.
Exercise 6:
Griddle sausage mussel (Hu' nan cuisine)
Features: excellent creativity, delicious taste and good wine with table.
Ingredients: Hunan bacon and fresh mussels.
Exercise:
Soak the bacon in water, cut it into strips, soak the mussels in salt water for seasoning, soak the bacon in oil, add ingredients and stir fry, and add fresh mussels.
Exercise 7:
Steamed bacon (Hunan cuisine)
Features:
"Steamed bacon" is a famous dish with traditional flavor in Hunan cuisine, which is smoked with various bacon flavors and has a unique flavor. This dish has a strong waxy fragrance, salty and sweet taste, bright red color, flexible and not greasy, slightly thick juice, complementary tastes, and each has its own advantages.
Materials:
200g of bacon, 25g of broth, 200g of preserved chicken, 0.5g of monosodium glutamate, 200g of preserved fish, 25g of cooked lard and 0/5g of sugar/kloc-.
Exercise:
1. Wash bacon, chicken and fish with warm water, put them in a bowl tile, steam them and take them out. Boneless preserved chicken, peeled preserved meat, scaled preserved fish; Cut the bacon into pieces 4 cm long and 0.7 cm thick, and cut the cured chicken and the cured fish into strips of the same size.
2. Take a porcelain dish bowl, put the bacon, chicken and fish skin into the bowl neatly, then put the cooked lard, white sugar and broth with good taste into a cage, steam it, take it out and turn it over in a large porcelain dish.
note:
1, "bacon" is one of the main features of Hunan. Its raw materials are varied, mainly including pigs, cattle, chickens, fish, wild ducks and other varieties. Cured pork: Wash 5000g pork with this pork, filter, cut into 5 strips, add 250g refined salt, 10g pepper, 1.5g sodium nitrate, 50g white sugar, marinate for 4 days, turn it once, marinate for 3 days, take it out and wash it with clear water, tie one end of the strips with hemp rope, dry it in the sun for 2 days, and then hang it. Waxed chicken: cut the clean chicken from the back, remove the food bag and internal organs, and cut a knife on the thick thigh to make the seasoning tasty. The curing method is the same as that in bacon. Preserved fish: 500g of fresh fish, with gills and viscera removed from the back of each fish, washed and filtered to remove water, mixed with 250g of refined salt, pepper10g, sodium nitrate1.5g, and 50g of sugar, marinated for 3 days, washed, hung in the sun for 2 days, and then hung in the fumigation room for 36 hours to obtain preserved fish.
2. The dried chicken should be boned first, and then the leg bones. Must be close to the bone into the knife, pay attention to keep the chicken shape intact. Scales are removed from the pickled fish, and the back bone and sternum are removed to keep the shape of the fish. Bacon in the middle, preserved fish on the left and preserved chicken on the right, neatly arranged in a bowl.
3. Add dried red pepper and fermented soybean to steam, which tastes better.
There are various varieties of bacon, and the varieties can be changed.
5. Cover the steamer tightly and steam on medium fire 1 hour.
Excerpt from Dining Food Network