How to make bacon from the smoker
First, Bacon definition:
Bacon, also known as bacon, is made by roasting pig pork, such as pork, or other parts of the meat.
The most common bacon is marinated smoked pork ribs.  And bacon ham slices  . Traditionally, pig skin can also be made into bacon.     Second, the sequence of equipment used in the production process:     Brine injection machine, pickled square car, tumbler, smoker, vacuum packaging machine.
Third, ingredients and formula (unit Kg) :
Compound phosphate C-1 (Shanghai Dali) 1 , salt 1.8 , white sugar 0.6 , glucose 0.8 , nitrous 0.007 , smoked liquid 0.06 , pepper 0.15 , meat powder 0.04 , pepper powder 0.1 , small anise powder 0.02 , Big anise powder 0.03 , MSG 0.6 , red yeast red 0.006 , cooking wine 1.5 , protein isolate 3 , maltodextrin 1 , ice water 40 , Tianbo 20955 0.2 , carrageenan 0.3 , cinnamon powder 0.1 , pork belly 100 , potassium sorbate 0.15 .
Fourth, the process:
Raw meat → integer → injection → rolling → secondary shaping → hanging → baking → cooking → smoking → cooling → vacuum packaging secondary sterilization → cooling. 1. Pour the spices other than pepper and meat in the spices into water, and add to the brine after cooling. 2. The above materials are made into brine, and the temperature of the brine is controlled to be 0 °C - 3 °C . 3. Clear the salt water injection machine, disinfect with 0.4% peracetic acid for 5 minutes, then rinse with clean water, pay attention to check the needle should not be blocked, in order to prevent salt water can not be injected into the meat, affecting the curing effect. 4. Integer: The raw meat is grown with a knife, and the meat piece is 35 cm wide and 15 cm wide , and the meat temperature is kept at 2 °C - 5 °C . 5. Injection: The injection was started, and the injection was performed twice on both sides, and the injection rate was 20% . 6. Rolling: After rinsing the tumbler with water, sterilize it with 0.4% peracetic acid solution for five minutes, then rinse it with water. After the injection, the meat is placed in a tumbler and marinated for 4 hours. The rolling process is 40×20 total time is 6 hours, the total curing time is 16 hours, and the discharging material is slightly sticky. 7. Secondary shaping: Finishing the raw meat after rolling. 8. Hanging: Hooks made of stainless steel are hung on the shelves. 9. Baking, cooking, and smoking: baking at 70 °C for 40 minutes, cooking at 83 °C for 60 minutes, and smoking at 65 °C for 45 minutes. 10. Cooling, vacuum packaging, secondary sterilization: cooling to room temperature, vacuum packaging, vacuuming up to 0.1KPa , secondary sterilization 100 °C for 10 minutes, 0 °C - 4 °C storage.     In addition, there is a process of forming a mold by molding, opening the mold of the mesh, and laying the cellophane inside, and applying a layer of gelatin to the surface of the finished meat after rolling, the meat surface is relatively pressed, and the skin is oriented. In addition, buckle the chain, after processing according to the normal process, cool into the pre-cooling room and slice the fresh pin.
Five, bacon eating method:
1.<1> Bacon rolls vegetables: first put carrots, onion, enoki, shredded mushrooms, etc. Anyway, what to eat, what to cut, what to do with the pan, seasoning, fry, half-cooked, then bacon Put the vegetable silk into a roll in the middle, and pour the soup on the rolled bacon roll. The oven can be used for 180 minutes and 10 minutes. <2> Bacon tacos: This is simpler, that is, the cooked corn is wrapped in bacon and then baked at 180 degrees for 5 minutes and then topped with sauce (raw soy, vegetable oil, barbecue sauce, honey) and baked for 5 minutes. The reverse side will be baked for a while and it will be ok . At the same time, I also made a steamed bread roll, a red sausage roll and a cucumber roll. <3> Bacon fried wok head: 1 , the cut of the head is placed in the oven to dry, and the oil pan is fried. 2. Put the onion under the oil pan, stir-fry the garlic, add the sliced ​​bacon and stir-fry, then put the green pepper, then season with soy sauce, chicken, salt, (not too much salt, because the bacon itself is salty) and finally put it. Fry the wolf, stir fry a few times to get out of the pot.
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