Is Sichuan bacon on Taobao reliable? How can I eat authentic and safe bacon?

Homemade smoked bacon

Sichuan, Hunan and Guangdong have different seasonings for making bacon, but the whole production process is the same.

Meat selection

It is best to choose the pig's front legs and rear buttock tips, and the fat and thin are evenly matched. But for the people in Xiangxi, Sichuan, the whole body of pigs is a treasure, and all parts can be used to make bacon.

pickled vegetables

Divide the meat into about a catty and a half, which is easy to taste and hang. Spread the salt evenly on the meat, then marinate it in a closed container for about a week and take it out. In addition to salt, other seasonings will be added according to local tastes. For example, Sichuanese and Hunan people will add pepper, while Cantonese people will add appropriate amount of sugar and their own brewed rice wine.

Smoke or air dry

Xiangxi bacon is mostly hung above the fire pond (the hall where farmers burn firewood to keep warm) and smoked for three months. Smoked bacon has a strong wax smell, but the smoke smell is not heavy, which is the beauty of Xiangxi bacon.

There are two ways to cure Sichuan bacon. One way is to smoke it for about a month with the smoke from the slight burning of wet pine and cypress branches, which is called cured meat or smoked bacon. The other is to air-dry the bacon naturally in a ventilated place, which is called air-dried meat or bacon. According to the chef, the flavor of air-dried meat can probably reach 60% to 70% of that of bacon.

Most of the bacon produced in Guangdong is naturally dried. Combined with the objective conditions that Beijing has a dry climate and most people have no place to cook bacon, it is more realistic and feasible for the chef to suggest that Beijingers cook air-dried meat at home.

Homemade sausage

The best ratio of fat to lean meat during enema is about 4∶6.

First, wash the meat and cut it into strips about one finger wide. Marinate with salt, pepper, pepper and other seasonings (according to personal taste) for a while and put it in a container for later use.

Wash the small intestine of pig (sheep) and use it as casing. You can use a large plastic beverage bottle, remove the bottom, put the casing on the bottle mouth, and then pour the meat out of the open bottle bottom and press it into the casing.

Cut the filled sausage into sections with casing and put it in a ventilated place to dry.

Method for make authentic Hunan bacon

Hunan bacon has a long history and is well-known at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.

1, material preparation:

Take fresh or frozen meat with thin skin, scrape off the dirt on the epidermis, and cut into standard rib strips with a thickness of 4-5cm and a weight of 0.8- 1 kg. 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 pickling methods:

Simply put. 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 door of the smoking room to make the smoke spread evenly. 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.