[Sichuan Old Bacon-]_ How to do_How to do

[Sichuan old bacon?

】 _How to do_How to do

In ancient times, because there was no refrigerator, food was difficult to preserve, especially meat. However, the ancients were very clever. Marinate the uneatable meat with salt and then hang it to make delicious bacon.The bacon generally loses the taste of the old bacon in Sichuan. The production method of the old bacon is also very simple. What is the practice of Sichuan old bacon?

The following describes the practice of Sichuan old bacon.

Bacon production process raw materials: Skinned pork leg meat for 50 months.

Seasoning: 3500 grams of coarse sea salt, 500 grams of white wine, 250 grams of sugar, 150 grams of allspice powder, 100 grams of peppercorns.

Production: l. The pork leg meat is simmered on the fire to remove the remaining hair. After brushing and cleaning, the knife is grown to a size of 30 cm and a width of 10 cm. Several small holes are made in the skin with an iron drill.

2. Put sea salt into the pan, stir-fry the peppercorns over low heat until it turns yellow, and fragrant. After serving, mix with sugar and allspice powder.

3.Apply a layer of white wine to the pork block, then mix in the seasoning, mix and knead so that the flavor fully penetrates into the meat. Put the skin down and put it in the ceramic jar that was washed and dried.One layer of seasoning, fill all the pieces of meat in the tank in this way, seal and marinate for 2-3 days, noodle the meat pieces with the skin on top, and marinate for 2-3 days.

4. Wash the marinated meat, grind it at one end, fasten it with a twine, and it’s time to proceed.

Generally, there are two methods: one is directly hanging in a cool and ventilated place and air-dried to form “air-dried bacon”; the other is “smoked bacon”, which is to wash the cured meat pieces, dry the water vapor on the surface and add smoke.In the room, the wood chips are ignited, and the door of the smoking room is closed to evenly spread the smoke. The initial temperature in the smoking room is 70 ° C, and it is gradually lowered to 50-56 ° C after 3-4 hours. Maintaining this temperature for another 28 hours is the finished product.

Sichuan bacon is a delicious and delicious dish that belongs to the Sichuan alternative.

The color of this dish is golden.

Inside is red and white.

The color is bright.

Alluring appetite.

In Sichuan specialty food, it is absolutely no lower than any other snack or meat products.

In Sichuan, some cured meat is air-dried directly from a height.

Not smoked.

The finished product is wind meat.

It is eaten in the same way as bacon.

The meat is red and bright, moderately salty, and has a smoky flavor.

Drink and drink are suitable.

Bacon and sausages are indispensable foods on the table top of banquets such as Chinese New Year and marriage celebrations in Sichuan. Bacon is generally salted with pork for several days, and then smoked and dried by straw or cypress branches and leaves.

Its unique and smoky flavor makes it unforgettable.