Bacon
Overview
It’s bacon-making season again! Although pork is expensive this year, I’m afraid I’ll regret it if I don’t do it😜😜Cut your teeth and make some😂😂😂Save it and save it!
Tags
Ingredients
Steps
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Pork belly 3270g. Cut into long strips about 4cm wide.
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Wash and dry.
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Put various seasonings for cured meat into the box: 10 grams of peppercorns, 5 grams of aniseed, 7 bay leaves, 130 grams of white wine, 70 grams of light soy sauce, 50 grams of dark soy sauce, 60 grams of salt, and 15 grams of sugar. Mix until the sugar and salt dissolve.
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Dip the seasonings evenly and put it in a box, marinate it in a cool place or refrigerator for 48-72 hours. Turn the meat upside down once every 8 hours.
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After marinating for one day.
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After pickling for two days.
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Remove the seasoning residue and poke a hole in the top of the meat.
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Thread on the string and tie it up.
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First hang it in a cool and ventilated place and let it air dry for two days.
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Then hang it in a sunny and ventilated place to dry. The time should be determined according to the local weather. The state is to tan the lean meat until it becomes hard, and the hard meat is elastic and hard! Not hard! The fat can be collected when it becomes transparent,
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Rinse the surface, cook or steam and store in the refrigerator.
