Hunan bacon production method

Every New Year's Eve half a month before, families began to dry sausage, sun bacon, bacon all over the country, different regions, there are different practices and characteristics, like Hunan bacon is mainly Hunan cuisine, pancetta with exquisite craftsmanship, production methods are simple, as long as in accordance with traditional recipes, to ensure that made in Hunan bacon, not only flavorful, but also authentic.

Ingredients

Hunan bacon raw materials: two pounds of pork (the actual production of portions according to the needs of each family to determine)

Hunan bacon ingredients: white wine in moderation

Hunan bacon seasoning: 20 grams of peppercorns, 100 grams of salt

Steps/methods

1, fried peppercorns salt. Wipe out the water in the pan, put the peppercorns and salt into the pan, and keep stirring over low heat until the peppercorns turn brown. Turn off the heat and set aside the pepper salt.

2. Marinate the meat. Rub the fried pepper salt evenly on the pork while it's still hot, and repeat several times, especially on the skin part, so that the meat will fully absorb the salt.

3, add white wine. Cured bacon, drizzled with a moderate amount of white wine, turn it up and down a little, so that the meat up and down and wine contact.

4, leave to marinate. Wipe good salt and wine meat, packed in a large pot or sealed box, covered marinated for three days, if the marinated meat enough, remember to turn over every day, turn the top and bottom of the meat position to switch, so that the meat marinated evenly flavored.

5, drying air dry. Pickled 3 days of meat out, with a knife to tie an eye, bolted to the rope, hanging in the balcony or open air ventilation, air drying, air drying time is about a week or so, air drying to the meat still retains a certain degree of elasticity and moisture can be.

Warm tips:

1, if you like the flavor of smoked bacon, you can use the right amount of pine branches, orange peel, etc. Smoked bacon, but smoked food more to eat is not good for health, generally eat less for good.

2, the above said natural air-dried bacon practice is only suitable for the weather in more humid places, such as Hubei, Hunan, Sichuan, Anhui and other places. In these places to do a good job of bacon directly hanging in the ventilation can be, eat as you cut. Places that are too humid or too dry, such as Guangdong, Guangxi, Beijing, Hebei and further north, are not suitable for the air-drying practice. If you have a good bacon, in these places it is best to wrap the bacon with plastic wrap, into the refrigerator chilled or frozen, consider the convenience of cooking time to take, you can also cut the bacon into a one at a time small pieces, respectively, into the refrigerator to save.