Homemade bacon
Overview
When the autumn wind blows, it’s time to eat cured meats. Winter is coming, and cured meats, sausages and cured fish are indispensable. Pickling it yourself is clean and hygienic.
Tags
Ingredients
Steps
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I went to the market early in the morning and bought 5 pounds of front leg meat. I told the boss to make bacon, so he would help cut it into strips. He would cut a slit on the top of the meat with a knife so that it could be hung up with a rope to dry. When the meat is bought, it is marinated with salt for at least 6 hours.
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When the time is up, wash the meat with warm water and wash it several times. Then tie it with a rope and hang it to drain the water. I took it to the roof to dry it out. It dries quickly because of the north wind
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After drying the water, put all the marinade ingredients in a large pot. I didn't have a pot, so I had to use a large pot, stir the ingredients to dissolve, add the drained water to the meat marinade, and use gloves to grasp the meat evenly so that the meat can completely absorb the juice. Marinate it like this for one night, I marinated it for 10 hours, turning it several times in the middle
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The next morning, hang the marinated meat to dry in the north wind for about 7 days (it also depends on the size of the meat)
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Come to a closer one and let it dry on the first day
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This is meat that has been dried for 3 days
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This is five days of meat. The sun is a bit strong on this day. The sun will produce oil, which is not good. The north wind blows the most fragrant, so I will not let it dry in the sun
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Hang it on the balcony to blow the north wind for 2 days, and it's done. Need to be stored in the refrigerator.
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Finished product picture. In fact, I took this photo out of the freezer, and the color is quite golden after it was just dried
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When you want to cook, take it out of the refrigerator and wash it with hot water.
