Different Bacon-sausage-flavored Bacon
1.
Fresh pork belly removes the hair and dirt on the epidermis. The hair can be scraped off with a knife or a hair clip. Do not wash the meat with water. You can use a clean towel to wipe clean the dirty areas.
2.
There are ready-made sausage seasonings in supermarkets or condiment shops in farmers' markets. You can choose Sichuan flavor, Sichuan spicy, spicy, broad flavor and other flavors according to your preference. This is Sichuan flavor. Although the formula contains pepper and chili, it is neither spicy nor numb. One bag of seasoning can fill 3 kilograms of fresh meat with sausage. If this plan is adopted, it can be used as appropriate with reference to the amount of sausage.
3.
The processed meat is wiped with white wine at about 50 degrees for the purpose of disinfection and sterilization. Then apply a layer of salt on the surface of the meat. If the amount is not well controlled, you can apply more salt to prevent the meat from spoiling. Spread the salt and then the sausage seasoning.
4.
Salt and seasoning should be applied to every part, especially the wrinkles and depressions of the meat. After wiping, put the meat in a large basin and marinate for 5-6 days. The water in the meat will run out. Turn it over every morning and evening to ensure that both sides of the meat can be covered with the marinated water, so that it can be marinated. More tasty.
5.
The marinated meat is pierced with a sharp knife at one end, put on a cotton rope or nylon rope and hung up, dried in a ventilated and shady place such as a balcony, and can be eaten in 20 days. If you continue to hang the meat until the meat is air-dried, the longer the time, the fat will become more transparent and the aroma will be stronger.
6.
This is what it looks like in the sun for a month. It can be taken off and cooked, steamed, or fried. It tastes good! (The sausage next to it is almost dry)
Tips:
1. The seasoning can be increased or decreased or changed according to personal taste. If you like other flavors, you can prepare some spices for pickling by yourself.
2. Do not expose to the sun when drying, as the fat of the meat will easily deteriorate.
3. Those who like to smoke, if possible, smoke when the meat is half dry (for example, about 10 days) to increase the flavor (Sichuan people like to smoke sausage bacon with fresh cypress twigs. And unique colors).
4. This bacon is not colored with soy sauce, sweet noodle sauce, etc. It is colored by the red yeast rice and other pigments in the seasoning bag, and the color is white after air-drying.
5. Bacon and sausages will produce oil after the temperature rises in March. Salt water will drip on rainy days. Before this, move the bacon to a cool and dry place or store it in the freezer. Vacuum seal if possible. , Longer storage time, better flavor retention.
