Savory and Full of New Year Flavor-homemade Bacon

Savory and Full of New Year Flavor-homemade Bacon

1. The bacon is consistent and crystal yellow on the outside and inside, cooked and cut into slices, transparent and shiny, bright in color, yellow inside and red, and it tastes mellow.

2. Fat but not greasy, thin and not stuffy, not only has a unique taste, rich nutrition, but also has the functions of appetizing, dispelling cold, and eliminating food.

3. Cut the local pork into strips and clean it

4. Wash the pork and dry it with kitchen paper

5. Sprinkle with salt and knead and let stand for 4 hours

6. Pour in cooking wine and white wine to remove the fishy smell

7. Put sugar in

8. Pour light soy sauce

9. Pour in the soy sauce and put on the whole grain

10. Put on the whole peppercorns

11. Flip the pork back and forth to fill up the sauce, or put it in a bag and put it in the refrigerator for 4 days. In order to even taste and maintain air circulation, the meat should be turned over every day. In the meantime, the water oozing out of the meat should also be drained. After a few days, the salt and aroma have penetrated into the meat. At this time, cut the pork belly and remove the seasoning on it, and then use the tip of a knife to cut one end of the pork belly

12. Pierce the skin part and fasten it with a twine knot. Tie up the loose meat with a string, then hang the meat on a balcony, a small tree fork, and other sunny and ventilated places. After it is fully dried with moisture (this process takes 7 to 10 days), each time I can't let it go for ten days, because I'm always afraid that the sun will be too dry and it will not taste good.

Tips:

The marinated bacon can be bagged and frozen in the refrigerator for use at any time. Clean the sauce and seasonings when drying the meat.