Pickling method of Xiaogan bacon in Hubei Province

Bacon sausage, start cooking in late autumn!

Autumn in the northeast comes very early, very cold and windy. I feel that if I don't eat more meat, I will go with the wind! It is rare to open windows after heating in Northeast China, so everyone should try to do this before gas heating!

The tastes of bacon and sausage are very different, but as long as they are pickled products, they are all delicious with different tastes!

I can only say that it smells good. ...

Clay pot rice has gone up ... hot pot is boiling up ...

bacon

major constituent

Pork belly 500g for 3 people.

Attachment others

25 grams of salt? 45g soy sauce 15g soy sauce? Sugar 15g? High-alcohol liquor 15g? Pepper chicken 10? Illicium verum

Bacon's practice

Step by step

1

Wash the pork belly, cut it into appropriate lengths (don't cut it at will, I mainly eat it at the back), use kitchen paper to absorb water, put the pork belly into a big basin, pour all the salt in, and knead it slowly for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt. Knead as much as possible until all the salt in the meat is eaten, cover it with plastic wrap and marinate for about an hour!

Step by step

2

Pour all the other auxiliary materials except liquor into a small basin, heat until they are evenly mixed, and smoke slightly, and let them cool for later use!

Step by step

three

Add the thoroughly cooled auxiliary materials to the liquor and stir overnight, and stir evenly!

Step by step

four

Pickled pork belly usually emerges. Pour out the water. Put two fresh-keeping bags together, put pork belly in, then pour all the mixed liquid of auxiliary materials in, tie the innermost fresh-keeping bag to eliminate air, and then tie the outermost fresh-keeping bag to eliminate air! Then roll the bag up and down, left and right, so that every piece of meat is covered with liquid. If the bag is strong, rub it gently! It would be better to put it in a fresh-keeping box! )

Step by step

five

Put the whole bag into a basin and put it in the refrigerator for refrigeration. Turn the bag down every day to ensure that the meat is soaked almost everywhere. Generally, it can be pickled for about 4-7 days!

Step by step

six

After curing, take out the meat, take off the star anise stuck to the meat, tie the meat with a rope, and dry it in a cool and ventilated place for about 7 days, soft or hard according to your own preferences! I usually work until two days after I start dripping oil! Just keep it frozen! Boil, steam, rinse, stew, clay pot rice, etc. It can be done!

Finished bacon drawing

Cooking skills of bacon

skill

As the old saying goes, taste less and adjust it according to your own taste!