Bacon is cooked every winter. How to make bacon delicious?

In fact, whether in urban or rural areas, there is a habit of making bacon every winter, because winter is the most suitable for making bacon. The practice in every place is different, but the purpose is the same, that is, curing with salt and other materials, curing with smoke or air drying. Smoked bacon has unique flavor, rich wax flavor and long shelf life.

Because after bacon is smoked, the water in the meat is reduced, and many bacteria can't survive. Smoking and baking can also make amino acids and reducing sugars in meat react, and fat can also be degraded, producing a lot of aroma and volatilizing aroma, so bacon will taste very fragrant.

Where's bacon The practice in every place is different, but it is basically the same, either smoked or dried. Next, let's talk about how to make bacon.

The following is mainly about the practice of bacon.

1. Prepare fresh pork. In rural areas, basically every family has to kill pigs. When killing pigs, the meat is usually cut into strips 10 cm wide, so that it can be pickled. If you are not from the countryside, you can try to buy pork belly. Even if you have fat meat and lean meat, you should change your knife and cut the meat into strips about 10 cm wide.

2. Sprinkle the salt evenly on the whole body of the meat, just right. If it is too much, it will be salty, and if it is less, it will stink, so try to be more, not too little, and be sure to sprinkle it evenly.

3. Prepare a big crock, which depends on how much meat you marinate. Then spread the marinated meat in the jar one by one, cover it and marinate it for 24 -36 hours.

4.24 hours later, take the meat out and turn it over, and continue to marinate, that is, put the meat on the bottom of the tank, because after a long period of marinating, all the blood in the meat will be soaked out and mixed with salt to become very salty blood. This blood will be poured out, and the purpose of turning over is to taste the salt in each piece of meat evenly. Continue to marinate for 24-36 hours.

When the meat is cured, take it out piece by piece, hang it on the shelf and dry it. If you don't have this condition, do a little bit. Bacon is hung on the shelf, smoked slowly with low fire and turned yellow. In rural areas, branches such as cypress branches are generally used. Because rural areas need to keep warm in winter, keeping warm and bacon have the best of both worlds.

If you want to smoke the meat faster, you can also cover the meat with a cover to let the smoke circulate inside. This method can generally smoke very good bacon within a week.

Of course, this is only one way. In fact, there are many ways, and every place is different.

If you smoke while heating in a rural home, don't relax smoking a few days before you start smoking. You can relax a little after drying the water. This method takes about 2 months, and bacon should be smoked.

The above is the method of bacon. If it is air-dried or air-dried, the method is similar, but the last step is different.