Hunan bacon production
Prepare skin, thin, fat, thin, and moderately fresh meat or frozen meat to scrape off dirt from the epidermis and cut into standard ribbed meat strips of 0.8 kg to 1 kg in thickness and 4 cm to 5 cm in thickness. If boneless bacon is made, bones must be removed. Processing of bone with salt 7 kg, refined fine 0.2 kg, 0.4 kg of pepper. The processing of boneless bacon with salt 2.5 kg, refined nitrate 0.2 kg, sugar 5 kg, white wine and soy sauce each 3.7 kg, distilled water 3 kg to 4 kg. Before the preparation of accessories, the salt and nitrocellulose are crushed, and dried spices such as pepper, fennel and cinnamon are dried.
Pickling (1) Dry salting: The cut meat strips are rubbed with dry marinade, placed in the bowl in the order of the meat face down, and the top layer is facing up. The remaining dry marinade was spread on the upper strips and picked up for 3 days. (2) Wet pickling: pickled and preserved boneless bacon and marinate it for 15 hours to 18 hours in the pickling solution, and turn it in the middle twice. (3) Mixed salting: The meat strips should be put into the tank with dry and dry ingredients, poured into the sterilized Chen pickle liquid to infuse the meat, and the amount of salt mixed in the pickled salt should not exceed 6%.
Smoked bone cured meat must be rinsed and dried before smoking. Generally, 8 kg-9 kg of charcoal and 12 kg-14 kg of wood chips are used per 100 kg of meat embryos. The hung meat embryos were hung in a smoke room, ignited the wood chips, and closed the smoked door so that the smoke was evenly distributed. The initial temperature in the smoke room was 70° C., and gradually decreased to 50° C. to 56° C. after 3 hours to 4 hours. Keep for about 28 hours for the finished product. Freshly cured bacon must be matured after 3 to 4 months of preservation.
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