Bacon drying room

The so-called bacon drying room refers to a drying room where a large amount of bacon is produced. This helps the bacon to dry quickly and helps with the production of bacon. Bacon is a delicious meat product that many people like to eat. It is processed through multiple processes. In order to improve production efficiency and shorten production time, a bacon drying room can be used for production. Let us learn about it below.

Bacon drying

Bacon is made from domestic pigs with thin skin, tender meat and appropriate weight. It is processed through six steps: cutting into strips, preparing auxiliary materials, pickling, washing with salt, drying and smoking.

The characteristics of dried bacon are reddish-yellow skin, wax-like fat, brown-red muscle, moderate saltiness, strong smoked aroma, and non-greasy taste.

1. Cut the bacon into strips and shape them: first scrape off the remaining hair on the pork skin with a knife, cut it into 3 cm wide strips, and poke some small holes with bamboo sticks to facilitate the absorption of flavor.

2. Marinate with bacon seasoning: Rub the pork with pepper, salt and sugar, put it in a ceramic or enamel basin, with the skin facing down and the meat facing up, with the top layer of skin facing up, press it with a heavy object, and marinate it at low temperature.

3. Drying and smoking of bacon: Wash the pickled bacon, wipe it dry with a clean cloth, pass a hemp rope through the skin at one end, put it in a drying room to dry or let it dry until it is half dry; then put it in a smoking cabinet and smoke it for two or three days. When all the smoke has covered the bacon and the meat turns golden yellow, hang it in a ventilated place.

4. Standards for high-quality bacon: bright golden red in color, smoky flavor, salty and fresh, fat but not greasy, and extremely delicious.

5. Tips for making bacon: It is best to choose pork from the hind leg meat or pork belly with the skin and fat and lean meat connected. This kind of meat not only has a layered color in the finished product, but most importantly, the lean meat tends to dry out during smoking, and the fat in the pork belly will cause the lean meat between adjacent layers to penetrate into the oil, weakening the smoking strength and making it difficult for the finished product to harden.

6. If you add a little fresh orange peel to the smoking material, the moisture of the fresh orange peel will be released during the smoking process and then smoked into the meat, making the bacon more fragrant.