Practice of curing bacon in oven

Compared with the vacuum-packed bacon in the supermarket, the homemade bacon feels much more fragrant and tastes fresher. It may not be preserved that long, and the sweetness can be adjusted by itself. I steamed the whole plate and cut it into large pieces. I ate half a plate in one breath, which was very enjoyable. Don't look so fat. After curing and drying, the fat has been decomposed. After steaming, it becomes translucent, fat but not greasy, and has a rich flavor. Beauty lies in this big piece of fat.

material

Pork belly with skin, aniseed, pepper, fennel, fragrant leaves, soy sauce, brown sugar.

working methods

1. Cut the pork belly with skin into long strips, wipe it evenly with coarse salt, put it in the refrigerator for one day, and then dry the surface moisture for later use.

2, another small pot, put smoke, then enlarge the ingredients, pepper granules, fennel, fragrant leaves, boil the soy sauce with high fire to release the aroma of spices, and add some brown sugar. Marinate the meat with this sauce and a little soju (if there is no soju, you can also use Shaoxing wine, whisky or wine) for three days.

3. I turned it over a few times when I was pickling in the cold room.

The next step is to dry the bacon. China has a low temperature in winter, so it is ideal not to worry about the deterioration of bacon on the balcony, which will be dried by the sun and blown dry by the wind. However, the temperature in Vancouver is suitable, 0- 10 degrees, and it hasn't frozen yet, but there is too much rain here. I wonder how long it will hang on the balcony. And there are many wild animals near my home, from squirrels and raccoons to black bears. I don't know which is better.

I have to think about it and use the oven. Put the marinated meat in the oven, put it slightly under the meat and let it ventilate. When I go home to cook in the next few nights, I will turn on the oven at a very low temperature for a few hours, and it will probably be cooked for no more than 3 minutes. The skin will be a little cooked and discolored, so I will turn off the oven and slowly dry it.

6. After "drying" for a few days, put it in the refrigerator for a week. Don't seal it, let it dry. When you want to eat, steam and slice with high fire. You can also slice it first and fry it with green garlic and green onions. It's delicious, and it's a great sense of accomplishment to find that long-lost taste.