Spring Festival, without bacon, is like a little less Chinese New Year.
Bacon is a cured product, which is really unhealthy, but if you cook it yourself.
At least it will be healthier than instant bacon sold in supermarkets and markets.
Actually, the ingredients are very simple. I recorded the production process of these ten days.
Bring you the most primitive and authentic bacon making technology and craft.
First, prepare pepper, star anise, fragrant leaves (shredded) and cinnamon (crushed)
The above four spices are all fried with "two salts"
Stir-fry until the salt is slightly yellow, that is, absorb the fragrance of those spices, turn off the fire and let it cool.
I woke up when I was blown to this extent.
Don't be afraid of spices turning into paste, just don't turn into ash.
Turn off the fire and let it cool.
Pork belly with skin is cut into strips 8 to 10CM wide, and the strips are evenly coated with fried salt and spices.
Then don't twist it, just code it in the basin.
Keep the code compact
This step can make the meat taste initially, and it can also separate the bleeding and dirty things from the meat.
In fact, it is a process of pre-taste and sewage discharge.
This process is called dry pickling.
After four to five days, take out the meat and wash the blood, and you can see what is left in the basin.
Wash the salt on the surface and find a drain basin to drain the meat.
On the right of the picture is me. The washed meat drained, leaving blood stains and spice residue in the basin.
Cooking materials: Lee Kum Kee soy sauce, Lee Kum Kee super soy sauce, Taiwan Province Jin Lan soy sauce, delicious sauce salt, onion, ginger,
B Li Jinji Caishen oyster sauce, sugar, chicken essence,
C high-alcohol liquor, preferably Luzhou-flavor liquor.
Pour in one first, turn to low heat and cook until the green onions are soft and rotten. Turn off the fire and add B.
When it is completely cooled, pour in C.
The ratio of cooled juice to liquid is 4: 1.
The reason why B is inverted in the middle is to reduce the long-term heating of spices containing sugar and sodium glutamate. Sugar will become bitter, and sodium glutamate will become sodium pyroglutamate, which is not good for your health. Remember.
Finally, add C to prevent alcohol from volatilizing as much as possible.
Soak the meat in the juice for about a week. Remember to turn the meat once a day, and then press it with a flat pot cover, which is best to isolate the air.
After seven days, take out and drain the juice.
Put on the rope and hang it outside to dry.
Such a nice warm winter sun, such a cold wind.
Cured meat is constantly experienced between warm sunshine and cold wind. ...
After five days and five nights, bacon began to grow.
Behind the vicissitudes of life is a deep inner charm.
In fact, this is already a finished product. Bacon was not smoked at first.
This is also a genre of bacon, called Qingkou Bacon.
This is not the same as bacon.
This is what it looks like after cutting. A good piece of bacon should have no peculiar smell. Lean meat is bright red to dark red, and fat is milky white.
This is a more detailed picture.
Look at the color of the meat.
Let me introduce the process and raw materials of smoking.
In fact, there is little smoked bacon in the north. Smoked bacon is generally the way of Hunan and Sichuan.
First of all, in the past, due to lack of materials, only one pig was killed in the New Year. Because it is not easy to preserve, pickling sometimes deteriorates and smells bad, so smoking may be a way to cover up the smell.
Moreover, the local people have a heavy taste and are used to this taste.
In fact, bacon is popular now because people's tastes are getting heavier and heavier now.
The popularity of Sichuan cuisine is the best proof.
Not much to say, let me talk about smoking materials: pine needles, oolong tea, brown sugar, glutinous rice and fresh orange peel.
This kind of tobacco material, brown sugar and glutinous rice have the smell of smoke, pine needles and oolong tea have the smell, and orange peel can control the amount of smoke, increase the volatile oil and transfer some moisture in the smoke to increase the adhesion, freely control the intensity of smoke, and increase the smoke smell and adhesion.