Traditional Culture Encyclopedia - Traditional culture - Why is bacon bitter when it's done?
Why is bacon bitter when it's done?
That is due to the excessive amount of salt. Mixed curing in the amount of salt does not exceed 6%. To smoke cured meat with bones, it must be rinsed and dried before smoking.
The practice is as follows:?
1, pork cut into 3~4CM thick block, wash, ingredients evenly smeared all over the exterior of pork, pork into an airtight container curing for 5 days, turning once a day (so that the flavor is more uniform).?
2. Thread a hole through the meat on a skewer and hang it up to dry for 3 to 5 days.
3, in a metal tube (such as gasoline canisters to remove the bottom and lid) into the sawdust and ignited, covered with pine branches, then covered with cedar, in the tube on top of a mesh shelf, pork placed on it, and so smoked until the surface of the pork turned yellow or black (I prefer to smoked black, the flavor of the pine and cedar is more heavy).
4, the pork, hanging in a well-ventilated place and other bacon dry, even if the work is done.
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