How to make bacon lettuce wraps

We often use bacon lettuce wraps when eating barbecue. Bacon lettuce wraps are liked by many people. Although bacon still contains some fat, when paired with lettuce, it can make our diet healthier. However, in the production process, we should pay attention to the combination of ingredients and do not put in too many vegetables, otherwise the barbecue will become tasteless. So, how do you make bacon lettuce wraps?

1. Materials

Main ingredients: 3 bacon sticks, 3 lettuce slices

Accessories: 3 crushed black peppercorns, 1/2 lemon, some olive oil

2. Steps

1. Wash the lettuce, drain and set aside;

2. Add olive oil to a frying pan and heat until 50% hot;

3. Add bacon and fry until golden brown, then turn over and fry until bacon sizzles;

4. Sprinkle with crushed black pepper, place on a plate and set aside;

5. Wrap the washed lettuce in the bacon, then roll it up and secure it with toothpicks;

6. Squeeze lemon juice on it and serve with bread or salad.

3. Bacon pickling and smoking

To preserve pork with salt, the traditional method is to dry the meat and then rub it with the salt, then add dry salt or a mixture of salt, sugar and spices after a fixed period of time. The cured meat is then left to hang to dry for two weeks to remove moisture. The cured meat must be air-dried in a cool, dry, ventilated environment for up to nine months. If necessary, smoke the bacon in between.

If you choose wet cured bacon (such as Wiltshire bacon

Wiltshire bacon) and soak it in salt water for two to three days. However, there is also bacon pickled in sugar water. The bacon is cured with honey or with maple syrup from maple trees. Modern mass-production of bacon uses a wet-curing process, which extracts moisture and adds phosphates to speed up the processing and make the bacon larger. However, this will sacrifice flavor. So the bacon must then be left hanging for about two weeks until it is dried.

Smoking is done to allow the bacon to absorb more flavor and speed up the curing process. Unsmoked bacon is sometimes referred to as green bacon. Smoked bacon is traditionally hung in a room over burning wood chips. Using different types of wood (such as apple, beech, cherry, hickory, or oak) gives different flavors to the smoked meat. Smoking bacon over a low temperature fire for two to three weeks is called cold smoking. Smoking bacon at a higher temperature for several days is called hot smoking.