【自製培根】從醃漬到煙燻，完整操作，做出好吃無添加的培根

In order to achieve the purpose of quick taste, the commercially available bacon will make "injection brine" with spices, artificial seasonings, preservatives, adhesives, etc., and use an injection machine to inject the brine into the pork to achieve quick taste. Chemical smoking oils are also used to simplify the smoking process. The homemade bacon is only marinated with salt, pepper and simple natural herbs, and the taste is slowly matured over time. The deliciousness made is unmatched by instant bacon. recipe: pork belly Salt, 3% by weight of pork A little mixed vanilla (can be omitted) A little white pepper powder (black pepper powder or red pepper powder can also be used) Sawdust Free Smoke: 4 tbsp flour (for producing smoke, high-gluten, low-gluten, medium-gluten can be used) 1 tbsp sugar (for coloring) 1 tbsp tea leaves (for extra flavor) 1 tbsp white rice (for absorbing the bitterness of smoke) To use smoked sawdust: 30g smoked sawdust 1 tbsp granulated sugar ※If you don’t like the strong smell of smoke, you can shorten the smoking time or save the suffocation time after turning off the fire ※It is not convenient to smoke, you can also bake it in an oven at 140℃~150℃ for 40 minutes ※The process of air-drying pork belly can also use a food dryer instead of refrigeration and multiple replacements of kitchen paper towels. After applying salt and refrigerating overnight, wipe off the blood, and then put it in a food dryer at 70 degrees Dry for 4-5 hours (depending on the size of the meat) ~ But if possible, it is recommended to use a more traditional method, the taste that has been precipitated over time is still better