What equipment is needed to process bacon!

Method I Sichuan bacon

1, will be boneless pork into a wide 6 - 15CM, 20 - 40CM long wide strip, with a bamboo skewer in the meat on the tie full of small eyes, as if a little brutal ah, but in order to taste the entry.　2. with a pot of peppercorns fried, add salt fried hot pour out, until the fried seasoning is not hot, in the meat rubbed well, into the ceramic containers, meat skin down, the top of the meat skin up, put in a cool place, turn once a day, marinated for about ten days.　3. Take out the marinated pork and hang it in a ventilated high place with a string through one end and let it dry until it is half dry.　4. with a large iron pot or iron cylinder, into the cypress book sawdust or cypress branches and leaves, on top of the iron row a, and sawdust to keep a distance oh. Otherwise the meat will burn, generally in 8 - 10CM or so, put the half-dry meat on the iron row, with a pot cover or board cover, the meat will be smoked on the color, and then hung in a ventilated high place, to be dry, generally 15 days, bacon is made.　5. cured meat, time to master accurate, slightly longer in winter, about 10 days, slightly shorter in summer, about 5 days.　6. Smoking, the time required about 15 minutes, not too long, otherwise the color is too dark, affecting the beauty.　Method 2 1. Preparation: take thin skin, fat and lean moderately fresh or frozen meat scrape off the skin meat dirt, cut into 0.8 a kilogram, 4-5 cm thick standard ribbed meat strips. If the production of boneless bacon, but also to remove the bones. Processing bone bacon with salt 7 kilograms, 0.2 kilograms of fine nitrate, pepper 0.4 kilograms. Processing boneless bacon with salt 2.5 kilograms, 0.2 kilograms of refined nitrate, 5 kilograms of sugar, white wine and soy sauce prepared 3.7 kilograms, distilled water 3-4 kilograms. Before the preparation of auxiliary materials, salt and nitrate crushed, pepper, fennel, cinnamon and other spices dried and crushed fine.　2. There are three methods of marination: (1) dry and dry. Cut meat strips and dry marinade wipe wipe through, according to the meat face - down order into the tank, the top layer of skin face up. The remaining dry marinade on the upper layer of meat strips, marinated for 3 days to turn the tank; (2) wet marinade. Put the cured boneless bacon into the prepared marinade for 15-18 hours, turning the tank 2 times in the middle; (3) mixed guess. Meat strips with dry material rubbed well into the tank, poured into the inactivated Chen marinade submerged meat strips, mixed marinade in the amount of salt does not exceed 6%.　3. Smoking cured meat with bones, must be rinsed and dried before smoking. Usually every hundred kilograms of meat embryo need to use charcoal 8-9 kilograms, 12-14 kilograms of wood chips. Will dry the meat embryo hanging in the smokehouse, ignite the wood chips, close the door of the smokehouse, so that the smoke spread evenly, the initial temperature of 70 ℃ in the smokehouse, 3-4 hours after the gradual reduction to 50-56 ℃, keep 28 hours or so for the finished product. Just into the bacon, shall be after 3-4 months of preservation to make mature.　Method three Sichuan bacon ---- cut cooked copy cooked bacon

1. It is best to buy two cuts of meat and sitting pier meat, use a knife to scrape the meat above the dirt (never wash with water haha).　2, the salt and pepper together with the frying heat, salt was fried into a yellow color like the pot.　3. will be fried salt evenly smeared on the meat (salt is about half a catty, according to their own taste their own control), put the meat smeared with salt only pot marinated for 7 days, every day to turn once.　4 days later, take the meat out to dry up, be sure to dry in a particularly ventilated place.　5. After a week of drying, take the meat off and put the mash juice directly on the meat and let it dry for another 1 - 2 weeks, during which time you can also put the mash on twice more.　6．The most important point, be sure to use the wind, this is the focus of the wind bacon.　7．When you want to eat, remove the bacon, to wash the mash. If the taste of the meat is relatively salty, cook and eat, if the taste is suitable, steam and eat, (the time of steaming is about 20-40 minutes, according to the size of the fire to control yourself).

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Sichuan bacon

1, choose fresh pork, cut into 30 cm long, 5 cm wide, weighing about 500 grams of meat, and then inserted in the meat with a bamboo stick full of small eyes , in order to facilitate the flavor.　2. the pot on the fire, the salt frying hot, and then poured out and five-spice powder, mix well, cooled and added wine, sugar, evenly rubbed in the meat and meat skin, and then skin side down, meat side up, yard in the tank, the top layer to skin side up, meat side down yard. Marinate for about 7 days, turn the tank once in the middle, in order to facilitate the flavor and discharge the fishy taste.　3. Take out the cured meat, wash it with warm water, and then put it on a hemp rope and hang it in a ventilated place to dry out the water.　4. with a large iron pot, put on the pine and cypress not, and then put on the top grate, meat on it, cover the pot tightly, on the fire smoked; color, take out, hang in the ventilation, dry to the moisture when dry that is into bacon.　　

Various ways to eat (19) 5, when eating, bacon with an open fire burning skin, to the oil bubbles, scrape with warm water, remove the black skin and ash on. To be cleaned with warm water once, steamed in a cage, remove the slices can be.

Edit this section of the recipe to eat

Bacon eat a lot of ways, you can cook and cut into slices for direct consumption, you can also do bacon back to the pot. Bacon fried rice, but also and green garlic, garlic moss, celery, bitter melon and other vegetables with fried, excellent flavor. Not greasy, if you are willing to eat hot pot friends can also have a bacon shabu-shabu, dipped in the ingredients, good enjoyment.　Precautions 1, raw bacon processing can be first soaked in hot water, followed by washing rice water to clean, you can also burn the surface of the skin, and then use a knife to scrape the burnt part. Put in hot water to soak soft, clean and eat how you want to eat.　2. bacon itself with salt flavor, in cooking according to personal taste appropriate salt Oh.

Edit this section of the raw material characteristics

Sichuan bacon ---- cut cooked copy cooked bacon

Features: the color of the exterior golden. Inside red and white distinct. Bright color. Attractive appetite. In the Sichuan area there will be cured meat directly high air-drying. Not smoked. The finished product is wind meat. The eating method is the same as bacon. The whole process of making is divided into three steps: preparation, curing and smoking. Raw materials: pork, salt, pepper, cypress branches and leaves or cypress sawdust, 5,000 grams of pork, 30 grams of five-spice powder, 100 grams of cooking wine, 50 grams of sugar, 500 grams of pine, 200 grams of refined salt.

Editing the generation process

Sichuan bacon In the curing of the pre-significant rise in the production process of bacon, moisture content, moisture activity and total sugar content gradually decreased, the salt content gradually increased in the production process of the TBA value, peroxide value, acid value are gradually rising trend. The non-protein nitrogen and amino acid nitrogen content of the matured product. There was a significant increase in the content of non-protein nitrogen and amino acid nitrogen in the matured product compared with that in the raw meat, and there was no significant change in the content of total soluble nitrogen compared with that in the raw meat, and the volatile saline nitrogen had been on an increasing trend throughout the production period.

Editing section edible characteristics

1. meat red, salty and fresh moderately, and has a smoky flavor. Wine and rice are suitable.　2. In addition to single food, this meat, such as adding green garlic, garlic, edamame and other dishes with fried, the best flavor.

Edit Nutritional Value

Sichuan preserved meat

1. preserved meat is rich in phosphorus, potassium, sodium, but also contains fat, cholesterol, carbohydrates and other elements.　2. Preserved meat is made from fresh skinned pork, split into pieces, cured with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, allspice, fennel and other spices, then air-dried or smoked, which has the efficacy of appetizing, dispelling cold, eliminating food and so on.　Therapeutic effect: bacon is salty, sweet and flat in nature, strengthening the spleen and appetizing.

Edit this section of the edible notes

1. bacon before eating must be cleaned with water, wash off the surface of the stains, due to the bacon is very salty, so before eating boiled or steamed in water for half an hour.　2. Again, the process of making bacon makes it salty, so you don't need to put extra salt in the frying.

Edit Preservation Methods

Bacon is generally stored at outdoor temperatures of 15'C or less, hanging in a ventilated balcony (high), can be stored for more than 3 months, such as directly into the refrigerator freezer, the shelf life of up to 1 year, the freezing does not affect the taste of bacon and sausage.