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1
Put the spices and salt ingredients into the pot and stir-fry over low heat until fragrant. -
2
Put it into a crushing cup and beat into spices and salt. You can make a little more at a time and use it later when making bacon. -
3
When buying meat, ask the butcher to peel it directly for you. Go home and clean the meat. Use kitchen paper to absorb the water on the surface of the pork belly. Poke some holes with a fork to facilitate the penetration of the spice salt. Apply a layer of spice salt on the surface of the meat. Pay attention to every place and every gap. Zhong also wants it. Place a small draining rack in the crisper and place the meat on the rack so that the marinated water will drip to the bottom of the box. If there is no drain rack, clean up the marinated water in time, and add spice salt where the meat is stained with water. Place in a crisper box in the refrigerator and refrigerate for 3 days. -
4
Take out the meat after three days and prepare to sprinkle with your favorite herbs. -
5
I want to make 2 flavors, this piece of meat is sprinkled with thyme. -
6
Use rosemary for another piece of meat. -
7
Sprinkle the meat with herbs, wrap it in 2 layers with kitchen paper, put it in a crisper, and refrigerate it for 4-5 days. Pay attention in the middle. If the kitchen paper gets wet, replace it with new kitchen paper in time. -
8
After the time is up, take the meat out of the refrigerator and prepare to start smoking. Pay attention to find a pot with a thicker bottom and even heat conduction. Place a piece of tin foil on it, sprinkle with 10 grams of tea leaves and 30 grams of brown sugar, and then put a small rack to put the meat on it. My rack is not that big, so I put it on Each strip of meat was cut in half. -
9
Cover the pot, heat it over medium-high heat to smoke, then turn to low heat and smoke for 50 minutes. Do not open the lid of the pot immediately after the time is up, let it cool naturally with the lid on. -
10
After the bacon is smoked and cooled, it is easy to clean the pot. Just pick up the aluminum foil and throw it away. -
11
Wrap each piece of meat in aluminum foil and refrigerate overnight to make it more flavorful. -
12
The next day you can take the meat out and cut it into thick slices lengthwise, which is thick-cut bacon. -
13
I like to wrap each 4 slices in aluminum foil, save enough for breakfast, and freeze the rest. It's very convenient to just take out a pack and fry it for breakfast. Frozen meat can be refrigerated in the evening and used in the morning. -
14
The size of the package of 4 pieces is very suitable. They are flat and rectangular. They are stacked one on top and placed in the freezer. -
15
It can also be cut into strips and used to make mushroom and bacon braised pasta, or various gratin dishes. -
16
Thick-cut bacon and omelette sandwich, super delicious.
Tips
Pay attention to cleaning up the water from the marinated meat in time.