Taste: salty and sweet Process: air-drying Materials for making bacon (1): Ingredients: 5000 grams of pork ribs (pork belly)
Seasoning: 200g white sugar, 200g soy sauce, 100g salt, 100g liquor Winter meat products. Teach you how to make bacon (1), how to make bacon (1) so that it is delicious 1. Selection and repair of raw meat: Choose fresh pork rib meat, remove the bones and cut it into pieces about 2 cm wide and 40 cm long. Strip-shaped meat, with 1 holes pierced on the upper end, so that it can be hung with a string after marinating. Use warm water to wash off the floating oil on the surface and drain the water.
2. Marinate: Dip the rib meat into the evenly mixed ingredients, marinate for 6 to 8 hours, take out the string and hang it on a bamboo pole. 3. Baking: Hang the marinated meat in the drying room, heat it with charcoal fire, and control the temperature at 50 to 55°C. The wooden frame of the drying room is divided into three layers: upper, middle and lower. If the meat strips are marinated on the same day in the drying room, the positions need to be changed up, down, left, and right every few hours to prevent damage. The meat strips become finished bacon after baking for about 2 days. If you don't want to grill over charcoal fire, you can expose it to the sun during the day, move it indoors at night, and continue to expose it until oil appears on the surface. Detailed introduction to the recipe of homemade bacon (2) Cuisine and functions: Private cuisine
Taste: salty and umami. Technology: smoked. Materials for making homemade bacon (2): Ingredients: 500 grams of pork (fat and lean)
Seasonings: 20 grams of salt, 25 grams of white sugar, 3 grams of star anise, 5 grams of cinnamon, 2 grams of Sichuan peppercorns, 5 grams of white pepper, 30 grams of soy sauce, 8 grams of Daqu wine. Features of homemade bacon (2): golden yellow, fragrant. Rich and delicious, it is a good way to store pork in winter. Teach you how to make homemade bacon (2), how to make homemade bacon (2) so that it is delicious 1. Raw material processing and cutting: remove the fascia from the pork, wash away the blood, and cut it into 4 cm wide and 30 cm long Put the meat strips into a basin, add refined salt, sugar, fennel, cinnamon, Sichuan peppercorns, white pepper, soy sauce, Daqu wine and 100ml of water, knead and mix well and marinate for 2 to 3 days, then turn over and marinate again It can be taken out and rinsed in 5 days.
2. Smoking: Put the sawdust or charcoal into an old iron barrel (smoking tool) and light it. Hang the meat strips about 33 cm from the old iron barrel and smoke them over a low fire until the skin of the meat strips turns golden yellow (smoking is required). 1 days, and turn over 1 times every 3 hours to avoid burning).
3. Storage: The smoked bacon can be stored for half a year by hanging it dry in a cool and ventilated place. Detailed introduction to the recipe of homemade bacon (1) Cuisine and functions: Private cuisine
Taste: Salty and umami Process: Air-drying Materials for making homemade bacon (1): Ingredients: 2500 grams of pork ribs (pork belly)
Seasoning: 75 grams of salt, 13 grams of Sichuan peppercorns. Features of Homemade Bacon (1): dark red meat color, delicious taste, and rich smoke aroma. Teach you how to make homemade bacon (1), how to make homemade bacon (1) delicious 1. (1) Cutting and marinating: Cut the meat into strips 30 cm long and 3 to 5 cm wide. Poke some small holes with bamboo skewers, rub them with Sichuan peppercorns and salt that have been fried and dried until warm. After rubbing, put them into a porcelain basin, skin side down and meat side up. Place them layer by layer, and press the top layer with a heavy object. Turn over 1 times every 2 days. After marinating for 10 days, turn over 1 times every day. Marinate for another 4 to 5 days. Take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry. (2) Smoking: Put sawdust in a large iron pot, put an iron grate on it, place the dried meat on it, cover the pot, and then light the fire. Stop the fire when the sawdust is heated and smokes, the meat is smoked yellow and its moisture has dried. (3) Steaming and slicing: Soak the prepared bacon in warm water until soft, scrape off the yellow surface, and brush the dust off the meat with a soft brush, then wash it with warm water, put it in a container, and put it in a drawer with boiling water over high heat. Steam for about 1 hours. Let cool in the lower drawer, slice and serve on a plate.
2. (1) The pickling method is the same as the making method. (2) After the meat is marinated, hang it in the sun outside to dry. Start drying it 1 times a day, and then dry it 1 times every 2 days. After about 2 months, the bacon will become yellow and dry. (3) The preparation before consumption is the same as the preparation method 1. Tips for making homemade bacon (1): It needs to be smoked with sawdust, so prepare 750 grams of sawdust. Detailed introduction to the recipe of homemade flavored bacon. Cuisine and functions: private cuisine
Taste: Salty and umami Process: Smoked Ingredients for making homemade flavored bacon: Ingredients: 5000 grams of pork (fat and lean)
Seasonings: 350g salt, 200g white sugar, 175g soy sauce, 8g star anise, 8g fennel powder, 8g cinnamon, 10g pepper, 8g pepper. Features of homemade flavored bacon: yellow and bright color, The muscles are dark red, salty and palatable, rich in nutrients, and can be eaten cold or hot. Teach you how to make homemade flavored bacon, how to make homemade flavored bacon to make it delicious 1. Ingredients: Bake fennel, cinnamon, Sichuan peppercorns, and pepper, grind them finely, and mix with other seasonings. Then pull the meat into strips 3 to 4 cm thick, 6 cm wide, and 35 cm long, add in the seasoning, knead and mix.
2. Marinate and mix well before marinating in a basin. Marinate for 3 days at a temperature below 100°C, turn over 1 times, marinate for another 4 days and take out the marinade (use the marinade for other purposes). Rinse the marinated meat strips in clean cold water, then hook the meat strips with iron hooks and hang them in a dry, cool, ventilated place until there is no moisture on the surface (usually 24 hours) before smoking.
3. Smoking: Use Jibai sawdust as the smoking material, or corn hearts, peanut shells, melon seed shells, cotton clips, and sesame clips. Use old oil drums and old iron boxes as smokers. After the fumigation material is ignited, the sawdust is added in batches and placed at the bottom of the box. Hang the meat strips or lay them flat at a height of 33 cm from the smoked material in the cabinet, and close the lid of the box tightly. When smoking, the fire should be small and the smoke should be thick. Turn the meat strips every 4 hours and control the temperature in the smoker at 50 to 60°C. Smoke until the meat is golden brown (usually 24 hours). After smoking, leave it for about 10 days to allow it to mature naturally and become fragrant bacon.
4. Storage: During the storage period, care should be taken to keep it clean, prevent contamination, and prevent rats and insects from eating it. Can be hung, mounted or buried. Hang the meat strips in a dry, ventilated, and cool place and it can be stored for 5 months. To install the jar, put a layer of quicklime 3.3 cm thick at the bottom of the jar, cover it with a layer of plastic cloth and two layers of paper, put in the bacon strips, and seal the mouth of the jar. , can be stored for 8 months, or put the bacon strips into a plastic food bag, tie the mouth tightly, and bury it in grain or plant ash, it can be stored for more than 1 years.