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How to process bacon?
How to process bacon? Fresh pork is cut into strips, marinated first, then baked or dried from the sun. Because it is mostly processed in the lunar month, it is called bacon. Each meat can be made into bacon, but mainly pork. The processing methods in different regions are not quite the same, but they are similar in nature. Now we introduce the production methods using Bacon and Wuhan Bacon as an example. (1) Cantonese-style bacon: (2) Use fresh pork rib meat, remove the milk boiled bones, then cut into 36 cm, finish 3 to 4 centimeters of meat, stick a small hole in the upper part and put on the hemp rope. suspension. After repair, wash the surface oil with warm water and drain the water. (3) The ratio of materials is 50 kg of meat, 1,860 grams of white granulated sugar, 855 grams of 60-degree chu, 300 grams of soy sauce, 930 grams of salt, and 25 grams of nitrate. (4) Mix the ingredients evenly, dry and marinate the meat for 8 hours, and then hang it on a wooden pole and send it to the drying room for drying. Place the Xuan charcoal brazier in the drying room, press the fire with ash, and put the bacon with the wooden rod. The baking temperature on the wooden frame is controlled at about 50°C. After 3 days, it becomes a bacon product. It can also be exposed to light and moved into the room in the evening. Every day, until the surface becomes oily, it should be carried out in case of rainy days. Bake, do not wait for sunshine in the sun. (5) Cantonese style bacon products are golden in color, neat and tidy, and fragrant and delicious. (6) Wuhan bacon: Processing methods and methods Bacon is basically the same, the main difference is: dressing is different. The meat is cut into strips about 45 centimeters wide and about 4 centimeters wide. The second is different ingredients, 50 kilograms of raw meat, 1.5 kilograms of salt, 0.025 kilograms of nitrate, 3 kilograms of sugar, and 1.25 kilograms of colorless soy sauce (or Liquor) 0.75 kg, white pepper 0.1 kg, curry powder 0.025 kg, three different methods of marinating, the first salt and nitrate rubbing strips marinated for 12 to 14 hours, after the tank with warm water 40~45 °C Go to the surface of contaminants and other dirt (do not soak), and then mix the rest of the ingredients evenly, and then marinated for 2 to 3 hours, the same method of curing after 50 ~ 55 °C baking 36 hours, can be finished, Wuhan bacon leather hard dry , Lean red, fat transparent, with a special flavor.