Thick bacon
By VicentaLakin
The bacon that you make, cut as thick as you want, and the bacon that you make from the five flowers, is very good for breakfast with a thick bacon egg sandwich, or cut into thick strips, made into mushroom bacon pasta, or croquettes, all of which are delicious, in small pieces, for cold storage in the fridge and easy to access. A good bacon can be frozen in the fridge for at least three months
Recipe Recommendations
- pork belly
- cinnamon stick one
- octagonal of 3
- pepper
- clove of 2
- geranyl 5 pieces
- sea salt 60g
- tea 10g
- brown sugar 30g
- aluminum foil 1 bunk
Steps for Thick bacon
1
Put the spice salt material in the pot and the little fire makes it smell。
2
Put it in a shredding cup, put it into spice salt, make a little more at a time, then make bacon。
3
When you buy meat, let the butchers help you with the skin. Go home and wash the meat, drain the water from the surface of the five flowers with kitchen paper, put holes in the fork, facilitate the infiltration of the spice salt, and put a layer of spice salt on the surface of the meat, paying attention to the fact that every place is covered and the gap is also covered. A small tarcrete shelf is placed in the preservation box, where the meat is placed on the shelf, so that the water extracted will drop to the bottom of the box. If there is no tarp shelf, clean up the water from the pickled water in a timely manner and refill the spice salt where the meat is in the water. The box is put in the fridge, and it's frozen for three days。
4
Take the meat out in three days and get ready to spill the vanilla you like。
5
I'd like to make two flavors of this meat with a centipede。
6
The other meat uses Rosemary。
7
Scrambling of vanilla meat, wrapped in kitchen paper, on two floors, placed in a preservation box for four to five days in the fridge. In the middle, if the kitchen paper is wet, be careful to replace the new kitchen paper in a timely manner。
8
In time, get the meat out of the fridge and get ready to smoke. Be careful to find a thicker pan, a hot, even pan, with a tin platinum on it, with 10 grams of tea and 30 grams of red sugar, and put a little shelf on it, which is not that big, so I cut every piece of meat in two。
9
Cover the pan, heat it up, smoke it up, turn it down, and smoke it for 50 minutes. When the time has come, don't open the hood so it can cool itself。
10
After fumigating and cooling the bacon, the pot is easy to clean, just pick up the aluminum paper and throw it away。
11
Every piece of meat is wrapped up in aluminum paper, frozen in the fridge for the night, which is more delicious。
12
The next day, you can cut the meat apart, and you can slice it vertically。
13
I like wrapping up every four pieces of aluminum paper, saving the amount of food for breakfast and the rest of the freeze. It's convenient for breakfast to get a pack of them. Frozen meat, put in freezer at night, can be used in the morning。
14
Four packs of fine sizes, flat rectangular, stacked up one by one, entered the freezer。
15
It can also be cut in this form, used to make mushroom bacon pasta, or a variety of roasted dishes。
16
A thick bacon egg sandwich, super delicious。Thick bacon Make Tips
Be careful to clean up the water from the meat。