【Homemade Bacon】From pickled to smoked, delicious bacon without additives
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- Опубліковано 10 вер 2024
- In order to achieve the purpose of quick taste, the commercially available bacon will make "injection brine" with spices, artificial seasonings, preservatives, adhesives, etc., and use an injection machine to inject the brine into the pork to achieve quick taste. Chemical smoking oils are also used to simplify the smoking process.
The homemade bacon is only marinated with salt, pepper and simple natural herbs, and the taste is slowly matured over time. The deliciousness made is unmatched by instant bacon.
recipe:
pork belly
Salt, 3% by weight of pork
A little mixed vanilla (can be omitted)
A little white pepper powder (black pepper powder or red pepper powder can also be used)
Sawdust Free Smoke:
4 tbsp flour (for producing smoke, high-gluten, low-gluten, medium-gluten can be used)
1 tbsp sugar (for coloring)
1 tbsp tea leaves (for extra flavor)
1 tbsp white rice (for absorbing the bitterness of smoke)
To use smoked sawdust:
30g smoked sawdust
1 tbsp granulated sugar
※If you don’t like the strong smell of smoke, you can shorten the smoking time or save the suffocation time after turning off the fire
※It is not convenient to smoke, you can also bake it in an oven at 140℃~150℃ for 40 minutes
※The process of air-drying pork belly can also use a food dryer instead of refrigeration and multiple replacements of kitchen paper towels. After applying salt and refrigerating overnight, wipe off the blood, and then put it in a food dryer at 70 degrees Dry for 4-5 hours (depending on the size of the meat)
~ But if possible, it is recommended to use a more traditional method, the taste that has been precipitated over time is still better
謝謝你的教學,煙燻後的培根真的是有畫龍點睛的效果,超極香的,兩天就把一大塊培根給炒完了,根本沒有保存期限的問題
請問豬五花剛買回來需要洗一洗,再擦乾嗎?怕在醃漬過程中會發霉
可以清洗，但【一定一定要擦乾】。
擔心發霉的問題~醃漬過程會使用鹽有一定的殺菌作用，還有一定要放冰箱、用廚房紙巾包裹及定期更換，這樣也可以避免肉類腐壞喔。
請問牛肉可唔可以用這個方法？多謝你。
我沒有實際使用過牛肉製作。但有查到一些用牛肉製作的資料，提供給您參考：
1、牛肉臀部或肩胛肉比較適合製作
2、肉切成約1英寸厚的塊狀
3、每磅牛肉使用1.5-2茶匙鹽即可。醃漬時間至少2小時，最多48小時。醃漬時間越長，牛肉的鹹味越濃
4、將牛肉取出，用廚房紙巾擦乾表面水分
使用烤箱~烤箱預熱至275華氏度（135攝氏度）。醃漬好的牛肉在烤箱中烤約30-45分鐘，或直到培根變得酥脆。
使用煙燻~煙燻時間根據自己的喜好調整，時間在1小時至3小時不等，時間越長煙燻味越重，煙燻溫度在25華氏度（107攝氏度）。如果跟我一樣使用鍋子做煙燻，那可以參考影片中的煙燻方式及時間。
煙燻時間不短不會苦嗎？我之前燻雞蛋都苦苦的😅😅😅，之後就不敢再試做。
用這份煙燻材料比例做出的培根，不會苦喔。但燻雞蛋我沒試過，找一天試試，再把結果與您分享😊😊😊
猪肉不去皮吗
製作培根時將豬皮要不要去除，可以依照個人喜不喜歡吃豬皮的喜好選擇。
不過豬皮在經過煙燻與適度的烹調後，有獨特的Q彈口感，尤其是剛煙燻好的時候，我個人是蠻喜歡的。