Homemade ham bacon
By VicentaLakin
The bacon and ham that are sold on the market are basically powdered with preservatives to keep the meat made of bright pink, expensive and uncertain whether it's woven or not. But both ham and bacon are popular with kids, it's simple, it's easy to do it on its own, it's got two versions, it's smoked, it's dry without fumigation, it smells like a foreign ham store, it's cut into slices or cuttin, it's a breakfast sandwich or a bacon egg, it's not too convenient to make it without preservatives, it's light pink, it's not pink like a preservative additive, it's okay to take a look at it, it's made of five flowers, it's thin, it's cut out of oil, it's fried an egg, and the rest of the oil is fried with a toast, it's perfect breakfast, and it's done with pure skinny meat, it's more like a ham, it tastes the same thing I's done with skinny meat
Recipe Recommendations
- tenderloin 600g
- cinnamon stick
- octagonal of 3
- pepper
- geranyl 5 pieces
- sea salt 60g
- clove of 2
- rosemary 5g
- thyme 5g
- tea 10g
- brown sugar 30g
- aluminum foil 1 bunk
- salty and fresh
- pickled
- several days
- simple
Steps for Homemade ham bacon
1
I'm going to make a large amount of spice salt. It's not going to be so much. Just put a layer on the surface of the meat. The spice salt can be kept for a long time, so make it a little more and make it easier to use later. First put spices and sea salt in the pot, and the little fire smells。
2
Fryed spices pour into the crumbs and become spice salt。
3
The meat drains the surface water from the kitchen paper, then on the surface of the meat, it placates with a fragrance salt, a small shelf with asphalt in the preservation box, a freezer and pickles, and be careful that it is clean, clean and oilless, so that the water from the meat picks will drop at the bottom of the box, without the meat, and it will be easier. If there is no tarp shelf, it's okay to put the meat directly in the preservation box, pick up the water and pour it down the day after, suck water from the surface of the meat with kitchen paper, and add a bit of spice salt to the water。
4
Three days later, the meat pickles were taken out, the kitchen paper was drained from the surface, some of my favorite vanilla was spilled, and I used rosemary in one piece, 100 lias in one piece, two flavors。
5
Two pieces of vanilla, wrapped in kitchen paper, two to three floors, placed in a sealed pocket and frozen in the fridge for three to four days. Remember to observe that if the kitchen paper is wet, replace it in a timely manner。
6
Take a pan with a thick bottom, a hotly smooth pan, put on an aluminum platinum paper, and put that little bag of green tea, such as a Litton green tea bag, tore up the tea bag and pour the tea on tin platinum paper, and put it on red sugar, 10 grams of tea, 30 grams of red sugar, and put another shelf on the aluminum platinum paper to start smoking bacon。
7
Take the meat out of the fridge, remove the kitchen paper, put it on the little shelf, cover it, fire it, see smoke and smoke it for 50 minutes. In 50 minutes, the fire will shut down and the meat will cool. Boiled meat, better be packed with aluminum paper, frozen one night in the fridge, more delicious。
8
Smack the cooled meat, wrap it in aluminum paper and put it in the fridge for the night。
9
I'll freeze the meat for the night
10
It's a fragrance. It's a light pink
11
It's rosemary. Both herbs are delicious
12
I'll cut them up and put them in a sealed bag, and I'll pour them out whenever I like
13
It is not a problem to have the freezer stored in a sealed bag for at least three months。
14
If you're lazy, you can put it in the food dryer, 65 degrees, 4-6 hours, dry the surface, and it's soft. It's a dryer before. Look at this beautiful profile。
15
Put the slice in the box and make a little fry when you want to eat. I'm ready to eat in three days, so don't freeze。Homemade ham bacon Make Tips
When fragrance is painted on meat, every place must be covered in order to avoid deterioration. Clean up the water in time。