Who knows why high-concentration liquor should be put in bacon, and what is the function of liquor?

The purpose of bacon brewing is to remove fishy smell, which can make meat more fragrant during air drying.

Production method:

1. material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into 0.8- 1 kg standard pork ribs with a thickness of 4-5cm. 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 ways to pickle: (l) Simple. 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 smoking room door to make the smoke spread evenly (don't let the fire burn the meat). 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.

Bacon is a kind of cured meat in China, which is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south. Because it is usually cured on the second day of the twelfth lunar month, it is called "bacon".