A different kind of bacon—sausage flavored bacon

A different kind of bacon—sausage flavored bacon

Overview

The twelfth lunar month of winter is the season for making various pickled products, such as sausages, bacon, pickled fish, salted duck, etc. When people make bacon, they usually use various homemade seasonings or buy prepared bacon seasonings. I suddenly wondered if I could use sausage seasoning to marinate bacon. Would the taste of bacon also taste like sausage? After trying it, I found that marinating it this way is easier than stuffing sausages, but the taste is still not as strong as sausages. This has the nature of bacon and the taste of sausages, a different flavor. Add some spices according to your preference and the taste will be different. Come and try it!

Tags

Ingredients

Steps

  1. Remove the hair and dirt on the skin of fresh pork belly. You can scrape the hair with a knife or pull it out with hair clips. Do not wash the meat with water. You can wipe the dirty areas with a clean towel.

    A different kind of bacon—sausage flavored bacon step 1

  2. There are ready-made sausage seasonings in supermarkets or farmer's market condiment shops. You can choose Sichuan, Sichuan spicy, spicy, Guangzhou and other flavors according to your preference. This one is Sichuan style. Although the recipe contains Sichuan peppercorns and chili peppers, it is not spicy or numbing. One bag of seasoning can fill sausages with 3 kilograms of fresh meat. If you adopt this plan, you can use it as appropriate according to the amount of sausage.

    A different kind of bacon—sausage flavored bacon step 2

  3. After processing the meat, wipe it with white wine of about 50 degrees for the purpose of disinfection and sterilization. Then apply a layer of salt on the surface of the meat. If you can't control the amount, you can apply more salt to prevent the meat from spoiling. Sprinkle with salt and then the sausage seasoning.

    A different kind of bacon—sausage flavored bacon step 3

  4. Apply salt and seasoning to every part, especially the folds and depressions of the meat. After basting, marinate the meat in a large pot for 5-6 days. The water in the meat will come out. Turn it over once every morning and evening to ensure that both sides of the meat are covered with the marinated water, so that it can be marinated more deliciously.

    A different kind of bacon—sausage flavored bacon step 4

  5. Prick a hole in one end of the marinated meat with a sharp knife, hang it on a cotton rope or nylon rope, and place it in a ventilated and cool place such as a balcony to dry. It will be ready to eat in 20 days. If you continue to hang the meat until it is air-dried, the fat will become more transparent and the aroma will become stronger as time goes by.

    A different kind of bacon—sausage flavored bacon step 5

  6. This is what it looks like after it has been dried for a month. You can take it out and eat it, steam it, or fry it. It tastes delicious! (The sausage next to it is almost dry)

    A different kind of bacon—sausage flavored bacon step 6