The practice of homemade bacon

1.( 1) Slice and marinate: cut the meat into strips with a length of 30cm and a width of 3-5cm, stick some holes with bamboo sticks, knead it with parched, scalded and dried pepper and salt until it is warm, and then put it into a porcelain basin, with the skin facing down and the meat facing up, and place it layer by layer, with the top layer pressed by a heavy object. Turn 1 time every two days, and turn 1 time every day after pickling1time, then marinate for 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is half dry. (2) Smoking: put sawdust in a large iron pot, put iron grates on it, put dried meat on it, cover the pot, and then burn it. When sawdust was heated and smoked, the fire stopped, the meat was smoked yellow and the water dried up. (3) Steaming and slicing: soak the prepared bacon in warm water until it becomes soft, scrape off the yellow on the surface, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam it in boiling water for about 1 hour. Cool in the drawer, slice and serve on a plate.

2.( 1) The pickling method is the same as the production method. (2) After the meat is cured, it is hung outside in the sun and aired 1 time every day, and then aired 1 time every two days for about 2 months, so it becomes yellow and dry bacon. (3) Preparation before eating is the same as the first preparation method.

Sichuan bacon practice:

It has a long history and enjoys a good reputation at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.

1. material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into 0.8- 1 kg standard pork ribs with a thickness of 4-5cm. 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.

2. There are three ways to pickle: (l) 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. Smearing the remaining dry curing material on the upper meat strips, curing for 3 days, and turning over; (2) Wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15- 18 hours, and turning the jar twice; (3) 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 with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the smoking room, light the sawdust, and close the smoking room door to make the smoke spread evenly (don't let the fire burn the meat). The initial temperature of the smoking room is 70℃, which gradually drops to 50-56℃ after 3-4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3-4 months before it matures.

Hunan bacon practice:

1. First scrape off the remaining hair on the pigskin with a knife, cut it into strips with a width of 3 cm, and tie some holes with bamboo sticks to facilitate the taste.

2. Stir-fry the pepper first, then stir-fry the salt, then pour it out and let it cool.

3. Knead the pork with pepper, salt and sugar into a ball, put it in a pottery basin or an enamel basin, with the skin facing down and the meat facing up, and press it with a heavy object. Turn it once every two days in winter and spring, take it out for about 5 days and put it in the shade in autumn. Turn it once or twice a day and take it out in about 2 days. Wipe the water with a clean cloth, put a hemp rope around one end of the skin, hang it in a ventilated place, dry it until it is half dry, put it in a fumigation cabinet, and smoke it for about two or three days, and move it once in the middle. When all the cigarettes are finished and the bacon is golden yellow, take it out and hang it in a ventilated place.

[Process key]

1. pork should choose hind leg meat or five flowers and three layers of meat.

2. If you add a little orange peel to the smoked material, the flavor of bacon will be more intense.

[Flavor characteristics]

Bacon is a specialty of Hunan. All poultry, wild animals and aquatic products can be crispy and carefully selected. Fine production, diverse varieties, unique flavor, bright red color, smoked and salty, fat but not greasy, delicious and unusual. Smoked in early winter every year and eaten after the Spring Festival. Smoked preserved vegetables can kill insects and prevent corrosion. As long as it is properly preserved, it can be tasted all year round.