What is the temperature control of bacon smoking machine

The temperature of bacon smoking machine is controlled at 70 ℃. It takes about 3 hours to smoke.

Production method:

1. Preparation: take fresh or frozen meat with thin skin and moderate fat to scrape off the dirt on the skin and cut it into 0.81kg and 4-5cm thick

A standard rib strip. If you want to make boneless bacon, you should also cut the bones. 7 kg salt, 0.2 kg refined nitrate and 0.4 kg Chinese prickly ash for processing bone preserved bacon. 2.5 kg salt and refined nitrate for processing boneless bacon

0.2 kg, 5 kg white sugar, 3.7 kg liquor and soy sauce, 3-4 kg distilled water. Before the preparation of auxiliary materials, the salt and nitrate shall be crushed, and the spices such as Chinese prickly ash, fennel and cinnamon shall be dried and ground.

2. Pickling

There are three ways to stain: (l) crisp. Wipe the sliced meat and dry marinade thoroughly, and put them into the jar in the order of meat facing down, with the upper skin facing up. The rest of the dry marinade is applied to the upper layer of meat strips, and the vat is turned over after 3 days of pickling; (2)

Wet salting. Marinate the preserved boneless bacon in the prepared pickling solution for 15-18 hours, and turn the vat twice in the middle; (3) Mixed hypothesis. Wipe the strips with crispy material and put them into the jar. Pour the sterilized old pickling solution into the jar to submerge the strips. Mix

The amount of salt used in combined pickling shall not exceed 6%.

3. The cured meat with bones must be washed and dried before smoking. Usually, 8-9 kilograms of charcoal and 12-1 kilograms of sawdust are needed for every 100 kilograms of meat germ

14 kg. Hang the dried meat germ in the fumigation room, ignite the wood chips, close the door of the fumigation room, and make the fumigation smoke spread evenly (do not let the fire burn on the meat). The initial temperature in the fumigation room is 70 ℃, and gradually reduces to 50 -

56 ℃ for about 28 hours. Fresh bacon must be preserved for 3-4 months to mature.