Ingredients: 1000g streaky pork (pork leg or pork belly is best).
Marinade: 30 grams of kosher salt, 15 grams of sugar, 30 grams of liquor, 30 grams of light soy sauce, 20 sichuan peppercorns, 1 star anise, 1 large piece of dried orange peel.
Smoked ingredients: 1 cup of rice, 1 packet of black tea, 1 large piece of dried orange peel, 2 tablespoons of white granulated sugar.
How to make Homemade Hunan Smoked Bacon?
Prepare the marinated seasoning, cut the pork into thin strips and wash with cold water, drain the water and set aside.
Spread coarse salt evenly on the pork and knead by hand for 2 minutes.
Put white sugar, white wine, soy sauce, peppercorns, star anise (break into small pieces), dry orange peel (break into small pieces) in a large pot.
Put the pork in the pot and turn it a few times to cover it with marinade.
Pour the park along with the marinade into a thick, sturdy, non-breakable plastic food bag, vent the air and seal. Move into the refrigerator at 0 degrees and marinate for 5-7 days (generally to marinate for 3 days, but the longer the marinate, the more fragrant. The specific marinating time depends on the temperature at the time, and must be below 15 degrees, so Meat won’t break).
Take out the cured bacon, pluck the marinade on it with your hand, pass the thick cotton rope on the top, and make a knot.
Dry the cured meat in a clean, ventilated, cool place for 5-7 days (the specific time depends on the temperature at the time, it must be below 15 degrees, so that the meat will not be damaged).
Dried bacon can be recovered. At this time, the surface of the bacon is very dry, but the inside of the meat is still soft.
I ca n’t bear to use my new pot for smoking. I use an oven for smoking. First, place a foil on the baking sheet, pour rice, black tea, a small packet, and dried orange peel into large pieces 2 white spoons of caster sugar, mix well.
Turn the oven on and heat down at 250 C. Place the baking sheet on the bottom, the park at the bottom, and then cover the work with a piece of tin foil and bake for 25 minutes. (It’s smoky in the oven).
If you do n’t have an oven, use an old wok. Put a layer of thin paper in the wok, pour rice, black tea, orange peel, sugar, and put a rack on top. Place pork pieces and cover the pork. Newspaper or tin foil, cover the pot, and suffocate with medium or small heat, usually 10-20 minutes, you need to see the pot emit black smoke straight out and the pork brown.
Smoked bacon, lets it cool, and then wrap it in a plastic bag. Keep it in the refrigerator or freeze it.Finally you get to the Homemade Hunan Smoked Bacon.
There’re a few cooking skills.
1. The practice of the old people is to put only salt and liquor. I have been in Guangdong for a long time and I love to add some sugar. My friend said that it is a bit like the taste of the Emperor of Guangdong. Friends who do n’t like a little sweat can not put sugar.
2. When laying meat, spread newspapers on the ground, because pork will drip oil.
3. The best season for making bacon is the lunar month. At this time, the weather is cold. The weather in Hunan has reached 2-3 degrees below zero, so you don’t have to worry about mold growth if you marinate and sauté meat for a long time. However, the weather in Guangdong is unstable, sometimes 25 degrees, 15 degrees, the weather is humid, and it is not easy to dry in the sun. If your friends in the north only need to dry for a few days, you can squeeze the meat and it is a little soft. Don’t dry it too much.
4, smoked bacon will have a lot of smoke and smell, it is recommended to kick the children out to play outside, do not suck this smoke. Open the doors, windows and exhaust fans in the house.
5. Bacon is easy to absorb dust during the drying process, so it is best to wash it with a toothbrush before eating. Boil in water for 10 minutes before frying, or steam in a pan for 20 minutes to soften.