What are the curing methods for Cantonese bacon?

1, first of all to the market to buy the meat, cut the meat into a strip; and then wash the meat, dry;

2, the salt, soy sauce, white wine, brown sugar in accordance with the above portion of the mix, evenly coated in each of the meat on top of the five, and then placed the meat in a large earthenware vessel, marinated for three days; remember to flip the meat, so that the auxiliary ingredients evenly distributed in all parts of the meat;

3, three days later, the marinated meat fishing up and wash; dry, and then 150g of darker soy sauce (preferably Kitchen State Soy Sauce) plus five-spice powder mixed evenly coated in each piece of meat above;

4, and finally with the bamboo gabions (or rope) will be five-flower meat up, in the sun for a day and then placed in the shade in a cool and windy place to dry naturally;

5, and then the meat will be placed in a large pottery vessel. Remember to wash them before eating.

A, step / method

1, trimming, drying: selected pork ribs, trimmed into long strips, each weighing about 170 grams, in the upper end of the prick a small hole, in order to wear a rope to hang with.

2, marinade: mix all kinds of seasonings, soak cured meat strips, time 8 hours or so.

3, baking: hang up the meat strips, baked in the oven for about 3 days, the baking room temperature of 50 ℃. If baked in several layers, between them to be up and down. Do not smoke when baking, it is best to use charcoal fire baking.

4, cooling: cooling is the finished product.

Two, notes

1, buy bacon, to choose the appearance of the color and luster of bright, lean meat hard jujube red, fat with a finger press no indentation, was golden yellow, each strip of meat neat, with a strong and fresh sugar and wine aroma is the top grade, eating will be particularly cool and not greasy, if the bacon has been the "benefit" flavor, must be put in the right place, the meat darkened, and the meat is not good. If the bacon has a "beneficial" flavor and the meat color turns black, it must have been put too long. In addition, bacon meat block block too thick is not good, because the sun is not easy to sunshine through, will affect the flavor of bacon.

2, sodium nitrate is a nitrate. Processing cured meat often use it, because it can color, antibacterial, the formation of cured meat inherent wax flavor advantages, so it is widely used.