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Hunan bacon production
To prepare the meat for curing, start by selecting fresh or frozen cuts of thin, lean, or moderately fatty meat. Remove any dirt from the surface and cut the meat into standard ribbed strips, with a thickness of 0.8 to 1 kg and a width of 4 to 5 cm. If making boneless bacon, ensure all bones are carefully removed. For the curing process, use 7 kg of salt, 0.2 kg of refined salt, and 0.4 kg of pepper for meat with bones. For boneless bacon, mix 2.5 kg of salt, 0.2 kg of sodium nitrate, 5 kg of sugar, 3.7 kg of white wine, 3.7 kg of soy sauce, and 3 to 4 kg of distilled water. Before mixing, crush the salt and nitrates, and dry spices such as black pepper, fennel, and cinnamon.
For pickling, there are three methods: dry salting, wet salting, and mixed salting. In dry salting, rub the meat strips with the dry seasoning mix, place them in a container with the meat side down and the top layer facing up, then cover with the remaining seasoning. Let it cure for 3 days. For wet salting, soak the boneless bacon in a brine solution for 15 to 18 hours, turning it twice during that time. In mixed salting, combine the meat strips with dry seasonings and pour in sterilized pickle liquid. Ensure the salt content in the brine does not exceed 6%.
Before smoking, rinse and dry the cured meat thoroughly. Use approximately 8 to 9 kg of charcoal and 12 to 14 kg of wood chips per 100 kg of meat. Hang the meat in a smokehouse, ignite the wood chips, and close the door to allow even smoke distribution. Start at 70°C and gradually lower the temperature to 50–56°C over 3 to 4 hours. Smoke for about 28 hours to complete the process. After curing, fresh bacon should be aged for 3 to 4 months to develop its full flavor and texture.
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