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Spicy wind blows meat, no need to smoke and fire, eat smokeless and healthier Bacon

Southern people like to do bacon, bacon, like that kind of smoked special flavor, but we all know that smoked bacon is not good. So, we try not to use those methods to make bacon. However, it is better to smoke. Today, we made spicy fengtui meat with Pixian bean paste, which is very delicious. This non smoked bacon has the same flavor as smoked bacon. It's very simple. It suggests that it's better to use three parts of fat and seven parts of lean meat.

Materials: 2500g pork (best with 3% fat and 7% lean meat), 200g old bacon seasoning, salt, pepper powder, pepper powder

1. After the meat is washed, poke a hole with a knife and thread it through with a rope to make a buckle for hanging the meat.

2. Spread the salt evenly on the meat and put it in the container. After marinating for a day, turn over and marinate for another day, marinate a lot of water.

3. Blow up the marinated meat for two days;

4. Put the seasoning on the meat which has been blown for two days, and seal it with the lid of the container;

5. Marinate for seven days, the seasoning is almost dry;

6. Hang it up, blow it, blow it for about 14 days. It's OK to dry the meat.

7. When eating, rinse it and steam it in an electric cooker with rice.