Bacon has a bright appearance and is a must-have food on the Spring Festival table! Can you do it?

In fact, like the production of Qingshuitang, most of them are like this Let's briefly talk about how to make this bacon, and also communicate with you. First of all, there must be a choice of ingredients. To make transparent bacon, it is best to choose pork belly. Because only pork belly is fat and not thin. The meat in other places is either too thick or too thin. For example, if there is too much lean meat in the hind legs, most of the pickled meat must be black and thin. The cut pork belly is even in size, and it is best to cut it into one piece with a width of about 8 cm.

After cutting, it can be prepared for pickling. Pay attention to the pork belly does not need to be cleaned, otherwise there will be too much water and the seasoning will not be easy to taste. Prepare salt and liquor. Salt is added according to the ratio of 10: 1, and appropriate amount of liquor is added. Liquor is mainly used for disinfection here. Put the pork belly in a big pickle or cauldron, sprinkle the above-mentioned materials evenly on the pork belly, and turn the pork belly back and forth to make the pork belly fully contact with the salt. Stir well and store in a cool place in the kitchen or room. Leave it for five to seven days, turn it over two or three times, and then dry it. You can smoke in the sun for about 2 days. The above is the general process of bacon production.

In order to make bacon look transparent, there is a key point to pay special attention to, that is, the temperature when smoking. Because the smoke is too heavy, the bacon will definitely look particularly black. Moreover, the bacon should not be too close or too far away from the fire below, and it is best to keep a distance of about one meter. It is best to smoke bacon with sawdust, because sawdust is easier to control the temperature, and the smoke is not particularly black.

The cured meat can not only color the meat, but also make the fat transparent after high temperature smoking. In order to make bacon transparent, it is best to choose pork belly, but the most important thing is to control the temperature when smoking, not to produce too thick black smoke, and bacon should also pay attention to controlling the distance from the fire. These are some key factors that make meat look transparent. what do you think? How did you do it there? Welcome to talk about your bacon.