Chongqing bacon products smoking equipment

I don't know if you have heard a little secret about drying bacon. Ten days before the winter solstice is a good time to dry bacon. I heard from the old man that these days are at least the days with insects in winter. Peasant style bacon needs to be baked in the sun. Choose good weather and hang some bacon on the threshing ground or balcony in front of the farm house.

When exposed to the sun, bacon becomes greasy and has a unique salty taste. Pass 1~ After 2 months of smoking, air drying and exposure to the sun, the meat strips gradually become dehydrated and dry, and the color changes from white to golden yellow and transparent. Every 100 kilograms of fresh meat has about 70 kilograms of finished meat. The traditional method of making bacon is too time-consuming and laborious, and can be replaced by smoking equipment. Please check the equipment!

Around the winter solstice, it is a good time to eat bacon. If the time is still early, the temperature is not low enough, and the dried meat is easy to smell. The sun before the winter solstice is hot and toxic, not as warm and pleasant as the sun after the winter solstice. After the winter solstice, cured meat needs to be cured for 7 days and then dried.

When eating bacon, I will put more water and boil more, because boiling will make nitrite, excess salt and fat in bacon dissolve in water. I cook for a little longer, no less than 30 minutes each time.

It is very important to choose the materials for making cured food, especially fresh pork when making sausages and bacon. Fresh pork is compact, elastic and thin skinned; It is fat and tender, white and shiny. The lean meat is red, shiny and not sticky.

However, the stale meat is dark red, green and gray, soft, inelastic and sticky, and has an unpleasant smell. The badly rotted meat has a bad smell. Never buy or eat it.

In addition to fresh materials, spices such as salt, pepper, cooking wine, sugar and mixed spices are also essential. But not too much. In particular, the amount of salt should be scientifically controlled and not used too much. During production, salt and other ingredients are mixed evenly, evenly coated on various meat products, or poured together, and then the meat pieces are put into a specific container for curing.

If it is made before the beginning of spring after the winter solstice, the curing time will be extended by one day due to the cold climate. After the beginning of spring, the climate is slightly warm, and salt is easy to marinate into meat, so the curing time can be shortened by one day.

After the ingredients infiltrate into the meat, they can be taken out. First, rinse the foam on the meat with water, then use the tip of a knife to pierce a small hole in the upper end of the meat, bind it with hemp rope, hang it on a bamboo pole, and dry it in a ventilated place.