Make It Yourself ------【soy Sauce Bacon】
1.
Divide the pork well, wash and control the moisture
2.
The marinade is ready;
3.
Put all the seasonings and wine into the soup pot, bring to a boil over medium heat, stir until the rock sugar melts;
4.
After turning off the heat, let it cool, pour in high-quality liquor and stir well;
5.
Add pork to marinate, turn it once a day, marinate for 6-7 days
6.
Take out the marinated pork, put it in a cotton rope, hang it in a cool and ventilated place, let it dry for about 10 days, until the skin is tightened, it can be hung in a cool place indoors, or wrapped in plastic wrap, and frozen in the refrigerator Store it in the room and take it as you eat, so it can be stored for one year until the next year when the bacon is cured. This is the first day to dry, the skin is still wet
7.
This is the fifth day, the skin is a bit dry;
8.
This is the eighth day, the skin is dry and the lean meat is brownish red;
9.
This is the tenth day. The skin is translucent. It is dry and hard by hand, and the lean meat becomes dark brown. You can take it indoors and hang it in the shade.
Tips:
hint:
1. Since nitrite is formed in the process of pickling food, one principle must be mastered: nitrite is the highest value in 3-8 days, begins to decay after 8 days, and basically disappears after 15 days, so edible bacon is being cured 2 Within days and 20 days later is the safety period. The same goes for eating pickles and kippers.
2. Once the surface of the soy sauce bacon is tightened, it can be taken indoors. Don't dry it for a long time. It is enough for about 10 days. The skin will dry for too long, and there will be too much water loss. The lean meat has a woody taste and is not delicious;
3. The soy sauce bacon must be marinated for enough time, and the appearance must be air-dried. The skin and lean meat of the finished product are brown-red, and the fat meat has a transparent feeling;
4. Don't throw away the soy sauce after the first marinating. After boiling, add some seasonings to continue marinating. I have marinated the bacon four times;
5. If it is in the north, after the skin is air-dried, pack it in a bag, put it in a container, and freeze it outside. If the weather turns warmer, transfer it to the refrigerator for storage. If the temperature in the south is too high, pack it in a fresh-keeping bag. Store in the freezer and take it as you eat.
