Homemade Bacon(zi zhi la rou )

Homemade Bacon

Introduction:

"While the chill is still there and the picture of this year's bacon has not been sorted out, let's share last year's bacon with you in the form of a recipe. This is Dongguan bacon learned from the old neighbor last year."

Production steps:

Step 1: pork

Step 2: prepare large pot and prepare for pickling;

Step 3: Code salt, rub salt evenly on each meat;

Step 4: add sugar and sprinkle a little sugar on the meat with salt;

Step 5: the wine is soaked with fennel, star anise and Sichuan pepper. Then put five spice powder in, the neighbors' grandparents said, it's better to make this wine in advance, the longer the better, it can be placed for several years;

Step 6: turn the meat up and down to make it absorb all kinds of seasonings more evenly;

Step 7: cover the prepared pork and let it stand all night; take off the cover the next day and filter it with a basin of warm water;

Step 8: hang it to dry without dripping water;

Step 9: after the streaky pork is dried for about 1 hour without moisture, you can color the meat with old soy sauce and raw soy sauce. If you like dark color, you can put more old soy sauce. If you don't like it, you can put more raw soy sauce and add some five spice powder;

Step 10: the next step is the process of air drying and sun exposure. Day 1: just hanging up, it's still dripping soy sauce, and it seems to be drying slowly in the afternoon

Step 11: Days 2 to 7: omit n words here

Step 12: day 8: see the change? The sun has been exposed to the oil ~ ~ ~ and close to smell, the smell is delicious

Materials required:

Streaky pork: moderate

Five spice powder: appropriate amount

Crude salt: appropriate amount

White granulated sugar: right amount

Soy sauce: moderate

Old style: moderate

Rice wine: moderate

Precautions: 1. On the first day of drying, you'd better see the sun. The bacon made in this way tastes full of cured meat and has strong fragrance. 2. According to this ratio, the cured meat must be very salty, but it's stored for a long time. When eating, you can soak it in rice washing water for a while to reduce the saltiness. 3. The dry humidity of bacon can be controlled according to personal taste. If you don't like too hard meat, the drying time will be shorter. 4. Hakkas also told me that after a week or so of sun drying, when you take it home, you can put it in an open-ended fresh-keeping bag and hang it on the beam of the house. After a few days, you can take out the meat and sun it for a few days. The bacon will be more fragrant! 5. It can also be broken down into small pieces, put into fresh-keeping bags and stored in the refrigerator freezer. It's convenient to eat and take. PS: salt rubbing, if there is a man in the family, let's be the director ~ ~ ~ it's a bit tiring ~ ~ ~ we just need to take the lead. The picture in this blog is a combination of the two processes of bacon production, and Mr. Zhu's sun drying starts with our own 10 pieces of bacon

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: salty and fresh

Chinese PinYin : Zi Zhi La Rou