Chinese Food
Cantonese style Bacon
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Before and after the winter solstice, it's a good time to make cured meat. When the autumn wind blows, the smell of cured meat is a familiar mantra in Guangdong. In the past, many families used to pickle cured meat when the autumn wind blows and the air is cold and dry. This autumn I met with a relatively idle job. I made dachshund, duck and Cantonese bacon. I spent time slowly accumulating some annual flavors. When all the preserved meat is done, you can make a pot of delicious preserved rice.
Cooking ingredients
Cooking Steps
Step1:Cut the streaky pork into long strips, wash them, and use kitchen paper to dry the water. Use a needle to thread the cotton thread through the thicker part at the end of the streaky pork. After tying, hang it up and put it in a cool and ventilated place outside to dry for 57 hours. You can also use an iron hook to hang the meatloaf.
Step2:Mix the marinad
Step3:Take back the slightly air dried strips of meat. Put them in a large basin and mix well with the marinade. Put them in a box with a cover. Marinate them in the shade / refrigerator for 57 days. Turn them several times in the middle.
Step4:Hang up the bacon. Put it in the air to dry. You can take it home at night and put it in the shade. Hang it out during the day. After 57 days, you will see the color of the meat is deepening. When the meat starts to shrink and dry. The volume is almost 30% less. When the meat starts to exude oil, it's almost OK.
Step5:The time to air dry the bacon depends on the climate temperature and humidity at that time. It usually takes 1420 days. My bacon took about 18 days to air dry. Store the cured meat in a cool and dry place.
Cooking tips:Note - press the dried bacon by hand. It feels the skin is tight. It's ok if the meat doesn't shrink back. Welcome to my home to play HTTP - / / blog.sina.com.cn/s/blog f589f40102wujh.html cooking skills are delicious.
