1. If you need a quarantine certificate, the quarantine certificate in other places may be difficult, unless you supply on a large scale.
2. It is okay for the supermarket to pickle bacon by itself, and then vacuum pack it and sell it in bulk. According to the relevant information, bacon needs to be processed by food enterprises or qualified food processing enterprises before it can be listed and sold. Bacon cannot be processed or sold in bulk by itself, otherwise there are food safety hazards.
3. The fragrance of wine is also afraid of the depth of the alley. If the questioner thinks that the quality of his own pork is good, and the bacon sausage is delicious and fragrant, then find a way to promote it well and open up sales channels. Since you come to the headlines to ask questions, this platform can also consider it.
4. Next, I will talk about why there is no market for bacon in the northeast according to my personal understanding. First: One side of the water and soil raises the other side of people. The Northeast is not used to the taste of bacon, so it does not like to eat it. This is easy to understand. China is a large country and has its own special cuisine in each place, and the taste is also very different.
5. Able. Bacon can pass the plane security check. For domestic flights, as long as the packaging is intact, it is usually not restricted to carry bacon, salted fish, sausage and other bacon and pork jerky and other meat products on the plane. You can check in or carry with you. However, international flights have stricter regulations on inspection and quarantine, and carrying meat products and other foods is likely to be unable to leave the country.
Pickled meat. Before smoking, wash the slaughtered pork and dry the water. First, marinate it with edible salt. According to the ratio of 100 kilograms of meat to 2 kilograms of salt, sprinkle salt evenly. Rub the salt to each part of the meat with your hand and leave it for about 5 days. After sucking out most of the water in the meat, enter Go down to the process.
Method/Step 1 First, use 6 wooden sticks or tree tuts to make 2 tripods. Place them on both sides. Then place a crossbar between the two tripods. Please click to enter the picture description 2 Note that the tripod should be stable, and the wooden sticks and ropes for making the tripod should be strong. The crossbar in the middle should also be strong.
In cities, traditional firewood or charcoal cannot be used for smoking, so electric ovens or electric ovens can be used instead.Put the marinated pork on the smoking rack. After preheating the oven or oven to the appropriate temperature, put the pork in the oven or oven for smoking.
Otherwise, the meat will be burnt. Generally, at about 8--10CM, put the half-dried meat on the iron row, cover it with a pot lid or wooden board, smoke the meat to color, and then hang it in a high ventilated place. When the water is dry, it usually takes 15 days to make the bacon.
I really admire the wisdom of our ancestors. In ancient times, this method was invented to preserve meat for a long time. If you want to smoke the bacon quickly, there is also a quick smoking method. Prepare a large iron pot and pour in the smoker.
There are three ways to pickle: (l) crisp. Rub the cut meat strips and dry marinade thoroughly, and put them into the tank in the order of the meat facing down, with the top layer of skin facing up.Apply the remaining dry marinade to the upper layer of meat strips, marinate for 3 days and turn over the tank; (2) wet pickle.
Preparing materials: need to prepare pork loin, salt, sugar, five-spice powder, cooking wine, soy sauce, red rice, wood shavings, etc. Marinate with salt: Wash the pork loin, cover it with a layer of salt, and put it in a fresh bag to marinate for about 24 hours.
Prepare a section of bacon. Slice. Cut other ingredients. Heat the oil pan, put all the ingredients together in the pan (the bacon itself is already salty, so there is no need to add salt) and stir-fry a few times. Finished product.
Generally, bacon should be smoked over medium-low heat for 10-20 minutes. When black smoke comes out of the pot and the pork turns brown, it will be almost ready. The smoked bacon can be stored in a vacuum or sealed in a plastic bag and refrigerated. Method 2: Every household in rural Hunan should kill the pigs. The pig's head and pig's feet are fresh to eat, and the meat is all smoked.
1. This practice is very dangerous. We must always pay attention to fire safety in life. This practice is very undesirable, and there is a great fire hazard. In life, we should always tighten the awareness of fire safety and avoid the occurrence of fires.
2. Keep these smoked products at a corresponding safe distance from the source of fire, because meat like this will definitely drip some oil stains when smoked. Then when the oil falls on the open fire, it is very easy to cause a fire. Therefore, you should also pay attention to this aspect when smoking bacon, and prevent the fire caused by the dripping of oil from the smoked bacon.
3. Don't make it in a very small confined space. Once there is a danger, it is irresponsible to yourself.
4. Also, don'tSmoke bacon in the community where you live or some attics and aisles. When choosing a place to smoke bacon, you should choose some open places. And there should be no flammable materials around, and there must be someone watching to prevent fire.
Smoking: Thick smoke for 15 days to 1 month makes the meat change color. The meat is not more than 2 meters from the source of the smoke. It is best to smoke from evergreen trees such as pine and cypress to smoke, so that the smoked meat will be very fragrant. Of course, other things are not impossible.
To make bacon, the ingredients needed to prepare include: 500 grams of pork hind leg meat with skin or pork belly with skin, 20 grams of salt, high15 grams of white wine, 5 grams of pepper, 1 piece of star anise, 1 cup of rice, an appropriate amount of dried orange peel, an appropriate amount of black tea, and 2 teaspoons of white sugar.
Authentic bacon is usually smoked with oat straw, corn straw, etc. in rural areas. In addition to the need for firewood in the authentic smoking room, flammable grains such as melon shells, peanut shells and rice are all materials for smoking and roasting. But I remind everyone on No. 5, don't use pine and cypress. I heard that smoking with pine and cypress will cause cancer.
It should be noted that smoking bacon needs to pay attention to hygiene and safety issues. Choose food-grade raw materials, use clean equipment and tools, and avoid using too old materials or excessive smoking, so as not to affect the taste and health.
Cut the pork belly into large pieces and wash it with warm water. Add pepper, star anise, salt, white pepper and cooking wine to marinate for 2-4 hours. Cut the green onion into segments, chop the ginger, and prepare the garlic cloves with skin.
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1. If you need a quarantine certificate, the quarantine certificate in other places may be difficult, unless you supply on a large scale.
2. It is okay for the supermarket to pickle bacon by itself, and then vacuum pack it and sell it in bulk. According to the relevant information, bacon needs to be processed by food enterprises or qualified food processing enterprises before it can be listed and sold. Bacon cannot be processed or sold in bulk by itself, otherwise there are food safety hazards.
3. The fragrance of wine is also afraid of the depth of the alley. If the questioner thinks that the quality of his own pork is good, and the bacon sausage is delicious and fragrant, then find a way to promote it well and open up sales channels. Since you come to the headlines to ask questions, this platform can also consider it.
4. Next, I will talk about why there is no market for bacon in the northeast according to my personal understanding. First: One side of the water and soil raises the other side of people. The Northeast is not used to the taste of bacon, so it does not like to eat it. This is easy to understand. China is a large country and has its own special cuisine in each place, and the taste is also very different.
5. Able. Bacon can pass the plane security check. For domestic flights, as long as the packaging is intact, it is usually not restricted to carry bacon, salted fish, sausage and other bacon and pork jerky and other meat products on the plane. You can check in or carry with you. However, international flights have stricter regulations on inspection and quarantine, and carrying meat products and other foods is likely to be unable to leave the country.
Pickled meat. Before smoking, wash the slaughtered pork and dry the water. First, marinate it with edible salt. According to the ratio of 100 kilograms of meat to 2 kilograms of salt, sprinkle salt evenly. Rub the salt to each part of the meat with your hand and leave it for about 5 days. After sucking out most of the water in the meat, enter Go down to the process.
Method/Step 1 First, use 6 wooden sticks or tree tuts to make 2 tripods. Place them on both sides. Then place a crossbar between the two tripods. Please click to enter the picture description 2 Note that the tripod should be stable, and the wooden sticks and ropes for making the tripod should be strong. The crossbar in the middle should also be strong.
In cities, traditional firewood or charcoal cannot be used for smoking, so electric ovens or electric ovens can be used instead.Put the marinated pork on the smoking rack. After preheating the oven or oven to the appropriate temperature, put the pork in the oven or oven for smoking.
Otherwise, the meat will be burnt. Generally, at about 8--10CM, put the half-dried meat on the iron row, cover it with a pot lid or wooden board, smoke the meat to color, and then hang it in a high ventilated place. When the water is dry, it usually takes 15 days to make the bacon.
I really admire the wisdom of our ancestors. In ancient times, this method was invented to preserve meat for a long time. If you want to smoke the bacon quickly, there is also a quick smoking method. Prepare a large iron pot and pour in the smoker.
There are three ways to pickle: (l) crisp. Rub the cut meat strips and dry marinade thoroughly, and put them into the tank in the order of the meat facing down, with the top layer of skin facing up.Apply the remaining dry marinade to the upper layer of meat strips, marinate for 3 days and turn over the tank; (2) wet pickle.
Preparing materials: need to prepare pork loin, salt, sugar, five-spice powder, cooking wine, soy sauce, red rice, wood shavings, etc. Marinate with salt: Wash the pork loin, cover it with a layer of salt, and put it in a fresh bag to marinate for about 24 hours.
Prepare a section of bacon. Slice. Cut other ingredients. Heat the oil pan, put all the ingredients together in the pan (the bacon itself is already salty, so there is no need to add salt) and stir-fry a few times. Finished product.
Generally, bacon should be smoked over medium-low heat for 10-20 minutes. When black smoke comes out of the pot and the pork turns brown, it will be almost ready. The smoked bacon can be stored in a vacuum or sealed in a plastic bag and refrigerated. Method 2: Every household in rural Hunan should kill the pigs. The pig's head and pig's feet are fresh to eat, and the meat is all smoked.
1. This practice is very dangerous. We must always pay attention to fire safety in life. This practice is very undesirable, and there is a great fire hazard. In life, we should always tighten the awareness of fire safety and avoid the occurrence of fires.
2. Keep these smoked products at a corresponding safe distance from the source of fire, because meat like this will definitely drip some oil stains when smoked. Then when the oil falls on the open fire, it is very easy to cause a fire. Therefore, you should also pay attention to this aspect when smoking bacon, and prevent the fire caused by the dripping of oil from the smoked bacon.
3. Don't make it in a very small confined space. Once there is a danger, it is irresponsible to yourself.
4. Also, don'tSmoke bacon in the community where you live or some attics and aisles. When choosing a place to smoke bacon, you should choose some open places. And there should be no flammable materials around, and there must be someone watching to prevent fire.
Smoking: Thick smoke for 15 days to 1 month makes the meat change color. The meat is not more than 2 meters from the source of the smoke. It is best to smoke from evergreen trees such as pine and cypress to smoke, so that the smoked meat will be very fragrant. Of course, other things are not impossible.
To make bacon, the ingredients needed to prepare include: 500 grams of pork hind leg meat with skin or pork belly with skin, 20 grams of salt, high15 grams of white wine, 5 grams of pepper, 1 piece of star anise, 1 cup of rice, an appropriate amount of dried orange peel, an appropriate amount of black tea, and 2 teaspoons of white sugar.
Authentic bacon is usually smoked with oat straw, corn straw, etc. in rural areas. In addition to the need for firewood in the authentic smoking room, flammable grains such as melon shells, peanut shells and rice are all materials for smoking and roasting. But I remind everyone on No. 5, don't use pine and cypress. I heard that smoking with pine and cypress will cause cancer.
It should be noted that smoking bacon needs to pay attention to hygiene and safety issues. Choose food-grade raw materials, use clean equipment and tools, and avoid using too old materials or excessive smoking, so as not to affect the taste and health.
Cut the pork belly into large pieces and wash it with warm water. Add pepper, star anise, salt, white pepper and cooking wine to marinate for 2-4 hours. Cut the green onion into segments, chop the ginger, and prepare the garlic cloves with skin.
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