In fact, the problem of curing bacon is not complicated, but many friends don’t know the authentic bacon curing recipe. Therefore, today I will share with you the curing recipe. I hope some knowledge about making bacon can help everyone. Let’s take a look at the analysis of this problem together!
Contents of this article
- How to pickle bacon skin
- Authentic bacon marinating recipe
- How to marinate bacon at home
- How to marinate bacon
- How to marinate bacon
- How to pickle bacon
1. Pickling Methods for bacon skin
1. (1) Pickling. First cut the pork into 5 cm wide strips, pierce many small holes with bamboo skewers, and then rub them with
2. Fried peppercorns and salt. After tasting, place them layer by layer in a ceramic or enamel container with the skin down and the flesh up (avoid using metal utensils). The top layer should be placed with the skin up and the flesh down, and press to pay attention. Keep it in a non-freezing place in spring and winter, and keep it in a cool place in summer and autumn. Marinate the chicken for 5 days, turning it over once a day. After marinating, tie one end of the meat with a string and hang it in a well-ventilated place to dry until semi-dry.
3. (2) Smoke. Place the dried meat on an iron grate in an iron pot, put sawdust on the bottom of the pot, and cover the pot. Heat the pot over fire and use the last smoke to color the meat. After smoking, hang it in a ventilated place until the moisture is completely dry.
4. (3) Edible. Brown the smoked pork skin over a fire, then soak it in warm water until soft, use a scraper to remove the stained mud, scrape off the yellow side of the skin with a knife, wash it again with warm water, and steam it for 50 to 60 minutes. Take out, slice and serve on a plate
2. Authentic bacon marinating recipe
1. Pork belly is the first choice for cured bacon, but other types of meat such as hind legs are also acceptable. When buying meat, ask the boss to cut the meat into strips about 1 inch wide and 7 inches long. If the meat is cut too thickly, it will be too thick. Changdu ratio and marinating flavor and operation; alsoPoke a hole in the skin of each piece of meat so that it can be hung up on a rope to dry.
2. We prepare about 300 grams of salt, pour it into the pot and stir-fry until it is hot, then add 5 grams of star anise, 3 grams of Amomum villosum, and 3 grams of cinnamon. 1 gram of Sichuan peppercorns, stir-fry over low heat to release the aroma of the spices, then turn off the heat and let cool for later use. 10 pounds of pork here requires about 150 grams of salt. You can stir-fry a little more, but when applying salt, add it according to the amount of meat. Do not add excess salt.
3. Prepare a little high-strength liquor above 52 degrees, and rub the liquor evenly all over the pork. This is to sterilize and enhance flavor. It should be noted that when buying pork Be sure not to clean it after you get it, otherwise it will be easy to spoil during pickling, and it will be watery and difficult to handle.
4. Then evenly apply the fried salt on the pork, evenly covering every place, and then put the salted pork into In a clean basin or jar that is water-free and oil-free, add the remaining spices, but do not pour in excess salt; then cover and marinate for about 3 days.
5. During the marinating process, the lower meat and the upper meat must be exchanged every day to continue marinating. After marinating, use a rope to poke the Poke it through a good hole, hold the pork with your hand and put it into warm water of about 90 degrees for 5 seconds, so that the bacon will not be too salty and the color will be better; after blanching, hang the pork outside to dry for 10 days It\’s ready to eat.
3. How to pickle bacon at home
There are different ways to pickle bacon in different places How to make bacon. Yunnan, Guizhou and Sichuan are similar. Select the pork belly or front leg meat, smear the bacon with salt, pepper and star anise powder, put it in a sealed environment for three to five days, then pull it out to air-blow for a few days, smoke it with sugarcane bagasse, orange peel, etc. for a week, and hang it up for storage. That’s it. Cantonese bacon does not need to be smoked. It can be dried by wind or sun-dried and stored in the refrigerator.
4. How to marinate bacon
1. Bought pork belly Ask the store owner to shave off the hair on the skin and cut it into long strips 2-3 cm wide.
2. Do not wash the pork belly with water, directly sterilize it with high-strength white wine
4. Put it in the pot salt, add peppercorns, star anise, cinnamonFry the skin and bay leaves over low heat until the salt turns slightly yellow, then turn off the heat and cool.
5. Wait for the salt to cool down to give the pork belly a color. Add light soy sauce, dark soy sauce, and a very fresh taste to the basin, and add a small amount of sugar to enhance the freshness. Stir well and apply to meat.
6. After the salt is cooled, put it into the basin little by little, and rub every corner of each piece of bacon evenly with salt.
8. Add the remaining salt and sauce into the basin.
9. Cover with plastic wrap and refrigerate for 3-4 days to fully marinate.
10. During the pickling process, stir it every day. This is what it looks like on the first day of marinating. It has changed color.
11. Blanch the marinated bacon in boiling water for a few seconds and clean.
12. Spray some white wine on the surface and hang it on the balcony to dry.
13. Depending on the weather and temperature, dry the bacon for a few days until the bacon is dry and not hard. I dried it for six days.
14. Cut the dried bacon into cubes and store it in the refrigerator for eating as needed.
5. Curing method of bacon
[Making ingredients] : Pork belly, high-strength liquor, salt, bay leaves, dried chili peppers, grass fruits, star anise, cinnamon, Sichuan pepper
1. When purchasing pork belly, we should Keep the skin of the pork belly to make the bacon more authentic. Put the fresh pork belly you bought aside, then prepare a sharp kitchen knife and use the kitchen knife to scrape the skin of the pork belly vigorously. In this way, the pig hair on the pork belly skin can be scraped clean.
2. After scraping the pork belly, we use a knife to cut the pork belly into small strips. At this time, we put the cut pork belly aside. Everyone must remember that when making bacon, never use water to wash the pork belly. Otherwise, the bacon will not only taste bad, but also easily deteriorate.
3. Prepare a pot. Let\’s start a fire and dry the pot. Just turn the heat to medium, shake the bottom of the pot to heat it evenly, and then sprinkle some more salt into the pot. We use a shovel to stir the salt in the wok. This process is called frying the salt. Observe the color of the salt. Fry the salt until it turns slightly yellow.
4. After frying the salt until it turns slightly yellow, we will add the spices to the pot. We put bay leaves, dried chili peppers, grass fruits, three star anise, one cinnamon and an appropriate amount of peppercorns in the pot. Then stir-fry a few more times, then turn off the heat. At this time, the aroma of the spices will be fried out, exuding bursts of aroma.
6. After that, we let the salt that we just fried just cool down, and then use our hands to apply a small amount of salt evenly on the meat. Then we pour the spices we just fried into the pot. At this time, we cover the lid and let the salt and spices penetrate into the meat. After marinating for 24 hours, we turn it over.
7. After the time was up, we opened the lid and found some water in the basin. This water is pickled brine, we don\’t want to throw it away. We just turn the meat over and let the salt water evenly coat the top of the meat. After that, we prepare a thick thread to thread the pork belly on a rope to prepare for the subsequent smoking.
8. Prepare some wood and keep it slightly moist after placing it on the ground and lighting it. This way a lot of smoke will come out, and we hang the pork belly we just dressed on it and smoke it. Before long, this delicious bacon will be ready.
6. How to marinate bacon
1. Bought Ask the store owner to shave off the hair on the pork belly and cut it into long strips 2-3 cm wide.
2. Do not wash the pork belly with water, but sterilize it directly with high-strength white wine
3. Put it in the pot Salt, add peppercorns, star anise, cinnamon and bay leaves, stir-fry over low heat until the salt turns slightly yellow, then turn off the heat and cool.
4. Wait for the salt to cool down to give the pork belly a color. Add light soy sauce, dark soy sauce, and a very fresh taste to the basin, and add a small amount of sugar to enhance the freshness. Stir well and apply to meat.
5. After the salt is cooled, put it into the basin little by little, and rub every corner of each piece of bacon evenly with salt.
6. Cover with plastic wrap and refrigerate for 3-4 days to fully marinate.
7. During the pickling process, turn it every day. This is what it looks like on the first day of marinating. It has changed color.
8. Blanch the marinated bacon in boiling water for a few seconds and clean.
9. Dry it for a few days depending on the weather and temperature, until the bacon is dry and not hard. I dried it for six days.
10. Cut the dried bacon into cubes and store it in the refrigerator for eating as needed.
Okay, this is the end of the article, I hope it can help everyone.
