The golden color of bacon, the body is dry, fat and transparent, is a delicious and delicious meat products.
Ingredients: 50 kg of bacon, 50 kg of sorghum, 1 kg of red soy sauce, 1.2 kg of salt, 2 kg of sugar, 100 g of sodium nitrate, and 350 g of sauce. Optional: Use fresh pork rib meat. Processing: (1) cutting. After removing the ribs, oil, rice bones, heads, breast milk, and teats, cut thin strips of 0.8 centimeters thick, each about 35 to 40 centimeters long. Draw a rope at the top of the strip. (2) Marinated. Warm the ribs with 40~50°C warm water, wash the slicks, and drain the water. Pour the bacon into the auxiliary cylinder and stir it. Flip up and down every 2 hours. A total of 6 to 7 hours marinated, accessories into the ribs can be buckled on the rope. (3) baking. There are two ways, one is to use charcoal, briquettes, one is baked with gas. Drying room to maintain 27 ~ 37 °C. High and low first, about 50 hours into bacon. Qian'an City Agricultural Information Center
Ingredients: 50 kg of bacon, 50 kg of sorghum, 1 kg of red soy sauce, 1.2 kg of salt, 2 kg of sugar, 100 g of sodium nitrate, and 350 g of sauce. Optional: Use fresh pork rib meat. Processing: (1) cutting. After removing the ribs, oil, rice bones, heads, breast milk, and teats, cut thin strips of 0.8 centimeters thick, each about 35 to 40 centimeters long. Draw a rope at the top of the strip. (2) Marinated. Warm the ribs with 40~50°C warm water, wash the slicks, and drain the water. Pour the bacon into the auxiliary cylinder and stir it. Flip up and down every 2 hours. A total of 6 to 7 hours marinated, accessories into the ribs can be buckled on the rope. (3) baking. There are two ways, one is to use charcoal, briquettes, one is baked with gas. Drying room to maintain 27 ~ 37 °C. High and low first, about 50 hours into bacon. Qian'an City Agricultural Information Center
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