1. Pork belly
2. Prepare a large pot and prepare for the pickling work;
3. Make salt, rub salt evenly on each piece of meat;
4. Put sugar and sprinkle a small amount of sugar on the salted meat;
5. Cumin, star anise, and Sichuan pepper are soaked in the wine. Then put the five-spice powder in. The neighbor’s grandparents said that it’s best to make this wine in advance, the longer the flavor, the better, and it can be left for several years;
6. Turn the meat up and down to make it more evenly absorb all kinds of spices;
7. Cover the seasoned pork belly with the lid and let it stand overnight; remove the lid the next day and strain the pork with a pot of warm water;
8. Hang until the water is dry, it is advisable not to drip;
9. After the pork belly is dried for about 1 hour without moisture, you can adjust the soy sauce to color the meat. If you like a darker color, put more soy sauce, if you don't like it, put more soy sauce, and then add some five-spice powder;
10. The next step is the process of drying in the sun. Day 1: The soy sauce was still dripping when it was hung up, but it seemed to be slowly drying in the afternoon...
11. Days 2-7: N words are omitted here...
12. Day 8: Have you seen any changes? It’s already getting oily~~~ and smell it close, the scent is tangy...
Tips:1. It is best to see the sun on the first day after the vat is set up to dry. The bacon made in this way tastes full of waxy flavor and has a tangy fragrance.
2. Lap flavor pickled in this proportion is definitely salty, but it will be stored for a long time. You can soak it in rice 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, the drying time should be shorter.
4. Hakka people also told me that after drying for about a week, take them back to the house and put them in an open fresh-keeping bag to fill the hanging beams. After a few days, they can take out the meat and expose it to the sun for a few more days.
5. It can also be broken down into small pieces, put in a fresh-keeping bag, and stored in the freezer compartment of the refrigerator. It is convenient to eat and take.
PS:
For salt rubbing, if there is a man in the family, we can be the director~~~
It’s a bit tiring~~~ We just need to lead the title.
The picture in this blog post is a combination of two bacon production processes, and Mr. Zhu's bacon started to be 10 pieces of bacon that we personally marinated.
