Lap-wei--home-baked Bacon

Lap-wei--home-baked Bacon

1. Wash the pig and soak up the water.

2. In a large pot, add pork and seasoning.

3. The master stirs evenly, massage each piece of meat, cover the lid, and let it stand for 2 to 3 hours.

4. Then stir the meat with your hands, massage, and let the meat completely absorb the sauce.

5. Cut the cotton thread into four sections, thread the thread into the meat so that it can be hung up.

6. Taking advantage of the dry and cold weather, hang them high up in the backyard to prevent animals from invading them. There will be dew at night, and the meat should be taken back to the home and hang up tomorrow morning.

7. Generally, it should be dried for 4~5 days. Don't dry it too much, but you have to do it enough. If you see the meat sticks hard, it's usually fine.

8. After drying, each strip is individually wrapped in a film and placed in a cold storage place. When eating, it is steamed softly, cut into pieces or slices for eating or cooking with other materials, or the whole strip can be cooked with rice at room temperature.

9. Supplementary explanation 1. If it rains and foggy when bacon is dried, use an electric fan at home to blow it. You can also put two bamboo skewers in the dish to raise the meat in the dish, leaving a little space between the meat and the meat. , So that the air can circulate around the meat.

10. Supplementary Note 2: Put the meat on the bamboo skewers and put it in the refrigerator (not the freezing refrigerator), because the refrigerator has moisture absorption function, but the refrigerator must have enough taste absorption measures, such as fresh or dried lemon, grapefruit peel and Tea dregs, etc., otherwise the refrigerator will smell bad.

Tips:

1. Dry bacon generally uses preserved pork, if you like lean meat, you can also use maitou.
2. Due to the different methods of killing pigs in different places, the pork in some places is fishy, so add a little pepper powder when curing the bacon.
3. The most ideal wine for curing bacon is rose wine. If you don’t have it at home, you can use high wine or fruit wine (such as cider, pineapple wine, don’t use cherry wine or strong fruit flavor or not match with meat). Wine) add high wine to marinate the meat.
4. The seasoning of cured bacon is not static. You can add or subtract soy sauce, wine and sugar according to your own taste.