Shandong bacon curing method

Making bacon and sausage should be selected in the season of about 10 degrees Celsius.

Two, the selection of materials:

1, pork buttock meat, with skin, fat and lean (half fat and half lean).

2, ingredients: (according to 10KG pork considerations) salt 300g, pepper 200g, anise 150g, fennel 150g, cloves 30g, 75g of Yamana, 30g of sesame leaves, the above ingredients stir-fried and crushed into powder. Ginger 200g pat broken, sweet noodle sauce 100g, cooking wine 500ML. ingredients mixed well.

3, smoked material: sawdust, fresh cypress, pine branches a number of

three, practice:

1, pork cut into 3 ~ 4CM thick block, wash, ingredients evenly smeared all over the appearance 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 cypress, in the tube above the put a mesh shelf, pork placed on it, and so smoked until the surface of the pork becomes yellow or black (I prefer to smoked black, the flavor of the pine and cypress is more heavy).

4, the pork, hanging in a well-ventilated place and so bacon dry, even if the work is done.

The preservation time of bacon is relatively long, usually can be kept for 3 months, if sealed or put in the refrigerator, it is longer. Smoked bacon will keep sealed for more than a year without a problem.

Star Kuru Kuru AnswerAdoption rate:47.8% 2008-12-09 21:24 Prosecution