How to make bacon?

Homemade Bacon Ingredients:

Pork, sesame leaves, pepper, chili, cloves, soy sauce, salt, sugar, wine

Practice: 1. Pull the hair out of the pork and wash it clean, then fly water.

2. Put the spices, I used the aromatic leaves, pepper, chili, cloves....

3. Put soy sauce, salt (must be more, otherwise the meat is easy to grow mold, my mother said), sugar, wine

4. Mix well, marinate it for three or four days. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. The first thing you need to do is to put a string on it. It's a good idea to put it on a string and go out in the sun.

5. It will take about five days to harvest. If you like to dry, sun a little longer

Main ingredient: 5 kilograms of pork. Seasoning salt 150 grams, 25 grams of pepper, pine sawdust 1.5 kilograms. (Peanut shells can also)

Practice: (1) marinade. First cut the pork into 5 cm wide strip, with a bamboo skewer tied on many small eyes, and then

fried peppercorns, salt rubbed into the flavor, skin down meat up layer by layer in ceramic or enamel containers (avoid metal utensils), in the uppermost layer of the skin should be up meat face down, and pressure to attention. Spring and winter in the non-freezing place, summer and fall season in the cool place, chicken marinated for 5 days, inverted once a day. After marinating the end of the meat with a rope to hang in a well-ventilated place to dry until half dry.

(2) smoking. Put the dried meat on the iron grate in an iron pot, the bottom of the pot on the sawdust, cover the pot. Burning pot with fire, according to the end of the early smoke to the meat smoked color. Smoked and hung in a ventilated place, until the moisture is dry.

(3) edible. Smoked meat skin on the fire yellow, and then soaked in warm water to soften, with a scraper to stain the mud Shi, the yellow side of the skin with a knife to scrape clean, and then wash with warm water, on the drawer to steam for 50 to 60 minutes to take out, sliced plate that is completed.

Main ingredients: 5,000 grams of lean pork,

Seasoning: 350 grams of salt, 200 grams of sugar, 175 grams of soy sauce, 8 grams of anise, 8 grams of fennel, 8 grams of cinnamon, 10 grams of peppercorns, 8 grams of pepper

Practice: 1. mix: the large and small fennel, cinnamon, peppercorns, pepper, roasted, crushed and other seasonings and mix. Then pull the meat into 3 to 4 centimeters thick, 6 centimeters wide, 35 centimeters long strips hand, into the seasoning rubbed and mixed.

2. marinade, mix well into the basin marinade, the temperature below 100 ℃ marinade 3 days, turn over 1 time, marinade for another 4 days out (marinade marinade for other purposes). Cured meat strips put clean cold water rinsing, and then hook the meat strips hanging in a dry, cool, ventilated place to be no moisture on the surface (generally 24 hours) and then smoked.

3. Smoking: smoked material to be used in very cypress sawdust, or corn heart, peanut shells, melon shells, cotton clips, sesame seed clips can also be. With old oil drums, old iron box as a smoker. After the smoke is ignited, the sawdust is added in batches and put in the bottom of the box. The meat hanging or flat from the cabinet smoked material 33 centimeters high, the box lid tight. Smoking fire should be small, smoke should be thick, every 4 hours to turn the meat once, smoker temperature control in 50 to 60 ℃. Smoked to the meat surface golden (generally need 24 hours) can be. After smoking, let it sit for about 10 days to mature naturally into flavored bacon.

4. Storage: in the placement period should pay attention to keep clean, prevent pollution, do not let the rodent bites insect moths. Can be hanging, altar or buried. The meat hanging in a dry, ventilated, cool place can be saved for 5 months, altar is the bottom of the altar to put a layer of lime 3.3 cm thick, the top of a layer of plastic sheeting and two layers of paper, into the bacon strips, sealing the altar mouth, can be preserved for 8 months, or strips of bacon into a plastic grocery bag, tightly sealed, buried in the grain or ash, can be preserved more than 1 year.

Main ingredients: pork sandwich meat (soft five-flower) 5000 grams,

Seasoning: 750 grams of salt, 250 grams of sugar, 40 grams of soy sauce, 10 grams of chili oil, 125 grams of big currant wine, 8 grams of five-spice powder

Practice: 1. Selection of materials: selection of the middle of the body of the pig's fresh pork brisket five-flower meat, the fat and thin moderate best.

2. Cutting strips: cut off the skin layer of the selected pork, cut into strips 40 centimeters long and 1.4 centimeters wide.

3. Marinade: cut the meat strips with salt, soy sauce, wine, sugar, chili oil, five-spice powder and mix well, marinate for 8 hours, stirring every 4 hours.

4. Drying, baking: marinated pork strips on fine twine, hanging in the sun to dry, and baking at night in the baking room. So for 3 consecutive days, until the meat is dry, that is, the finished product.