When did you start curing bacon with traditional customs?

Winter is a good time to pickle bacon. If the time is early and the temperature is not low enough, the dried meat will stink easily. The sun before winter is hot and poisonous, unlike the sun after winter is warm and amiable.

Bacon practice 1: curing common bacon.

Making temperature: The season for making bacon and sausage should be around 10 degrees Celsius.

Ingredients: pork butt with skin, fat and thin (half fat and half thin). Ingredients: 300g of salt, 200g of pepper, 0/50g of star anise150g of fennel150g, 30g of clove, 75g of kaempferia kaempferia and 30g of fragrant leaves, fried and ground into powder. 200g of ginger, 0/00g of sweet noodle sauce/kloc-,500ml of cooking wine. Mix the ingredients evenly. Smoked materials: sawdust, fresh cypress, and some pine branches.

Production process: cut the pork into 3 ~ 4cm thick pieces, wash them, and evenly spread the ingredients on the surface of the pork. Marinate pork in a closed container for 5 days, and turn the noodles once a day (to make the taste more uniform). String a hole in the meat, hang it and air dry it for 3~5 days. A metal cylinder (such as a gasoline cylinder with the bottom and cover removed) is filled with sawdust, lit, covered with pine branches and covered with cypress trees. Put a net rack above the cylinder and put pork on it, so that the surface of pork will turn yellow or black. Hang the pork in a well-ventilated place until the bacon is dry and you're 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.

Bacon Practice 2: Hunan Bacon

Production process: cut pork into strips about 10 cm wide. Stir-fry spices such as salt, pepper, cinnamon and star anise in the pan. Wrap the meat strips with fried salt and put them in a wooden container, preferably with a lid. After two or three days, turn the meat up and down in the container. The meat can be taken out of the container in a week or so. Then hang the marinated meat on a fire pit or stove and let it smoke and roast. Ten days later, bacon succeeded.

Bacon practice 3: Sichuan bacon

Material preparation: scrape off the dirt on the skin of fresh meat or frozen meat with thin skin, and cut into standard rib strips with a thickness of 4-5 cm and a weight of 0.8- 1 kg. 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.

There are three ways to pickle: 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. The rest of the dry marinade is smeared on the meat strips, marinated for 3 days, and turned over. Wet pickling. Marinate the cured boneless bacon in the prepared pickling solution for 15- 18 hours, and turn the jar twice in the middle. 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 Practice 4: Tujia Bacon in Zhangjiajie

Production technology: Pork is divided into three to five Jin (or larger) pieces, which is convenient for eating, processing and storage. Stir-fry salt, add pepper and stir-fry until fragrant. Wipe the meat evenly with warm salt, put it into the pot, turn it over every 3~5 days with the bottom skin facing down and the top skin facing up, drain the water after 10, and hang it in the fumigation room. Smoke and bake with pine and cypress branches, walnut shells, peanut shells, orange peels and other firewood, and the meat will turn brown and red after one month. Bacon should be kept in a ventilated place and can be kept for two to three years without deterioration. It is called "Bacon", also known as "Tujia Bacon" and "Enshi Bacon". Tujia bacon is brownish yellow in color, solid in meat quality, rich in flavor and unique in flavor.

Bacon Practice 5: Camus Bacon

Production method: cut the meat into strips, add salt, then put it in a pot to let the salt penetrate into the deep layer of the meat, take it out and dry it in the sun after a few days, and smoke it with rice grains, fragrant pine and pine wood.