Only good pork, salt and rose wine, nothing else! Remarks: about 120-150 grams after sun drying. It is made by using the pork belly part of the pork, marinating it with salt, sugar, sweet wine, soy sauce and dark soy sauce, and then drying it.
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It is made by using the pork belly part of the pork, marinating it with salt, sugar, sweet wine, soy sauce and dark soy sauce, and then drying it.
窓辺でベーコンを乾燥させています。
The best quality bacon should be meat with many layers and even distribution and thickness of fat and lean meat layers. Too much lean meat and too thick meat will make the bacon too hard and lose its plump taste; too much fat meat will make the bacon too greasy. Therefore, choosing pork belly with thin layers of fat and lean meat and multiple layers is the first step to making good bacon.
Cantonese-style bacon is usually cut into strips and then marinated and air-dried. The more common specifications of bacon are: one inch (about three centimeters) to one and a half inches wide, and one foot (about thirty-three centimeters) to one and a half feet long.
Pickled
Use a mixture of salt, sugar, wine, light soy sauce and dark soy sauce to marinate the pork belly strips used to make bacon.
Marinating refers to the process of using seasonings to soak processed meat strips for a period of time to make the meat strips flavorful.
The main steps of pickling are:
Add an appropriate amount of salt and sugar to the cut meat strips (the amount of salt should be more), grab the meat strips with your hands, and spread the salt and sugar evenly on them;
Add wine to the mixed meat strips (it is best to use wine with a strong and sweet aroma such as Fenjiu, rose wine, etc.), mix it with the meat strips, and rub the meat strips with your hands dipped in wine to make the meat fully absorb the aroma of wine;
Add enough light soy sauce to the meat and stir evenly so that the meat can fully absorb its umami and salty taste;
Add an appropriate amount of dark soy sauce to the meat and stir evenly to make the meat brown beautifully;
Let the mixed meat rest and marinate for about a day. During this period, liquid seasonings (such as wine, light soy sauce, and dark soy sauce) may flow to the bottom of the container and cause uneven flavoring. Therefore, it is best to turn the meat every once in a while to allow the seasonings to evenly coat the meat.
The marinated meat is ready to be dried. Many people use an awl to punch holes in one end of the marinated meat strips, so that they can thread the meat strips with a rope and hang them on a pole to dry.
Since pork belly itself is layered with fat and lean meat, it is best to put a rope on the skin of the meat strips when drying to prevent the layers of meat strips from separating and causing slippage during the drying process.
Dry
Drying is the process of making meat less suitable for bacterial growth and easier to preserve.
Regarding the method used to dry bacon, the most popular method is "raw drying", which means drying the raw meat directly. The general method of drying bacon at home is to punch a hole in a section of bacon, pass a strong rope through it, and then tie it to a window sill, balcony or other windy and sunny place, and let it dry naturally. As for the cured meat manufacturers, they generally have a wide cured meat drying ground. Workers use bamboos, bamboo strips, etc. to build drying racks in the drying area. A large number of cured meats are tied or placed on the racks to dry.
When making bacon, it is not advisable to expose the meat to the sun. Exposure to the sun will cause a large amount of oil in the meat to precipitate, causing the bacon to easily have a strange smell of oxidized oil.
When using the "raw drying" method, suitable climate conditions are very important in order to ensure that the meat can dry quickly without becoming moldy. In autumn and winter, there are less clouds and dry air in South China. In addition, the northwest monsoon begins to prevail, which is very good weather for making bacon. Therefore, Cantonese-style cured meat is mostly made in autumn and winter.
For bacon on the market, merchants will use drying methods to make bacon in order to ensure time to market or save production costs. People who are accustomed to eating bacon believe that this approach is too hasty and the quality of the bacon produced is inferior to that of air-dried or sun-dried bacon.
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