1. Prepare pork belly with good meat quality and distinct layers.
2. Prepare salt, black pepper, thyme and rosemary, and mix them evenly for later use. Poke the meat evenly with a fork.
3. Spread the marinade evenly on the meat, massage and knead the pork belly for at least 10 minutes to help improve the taste, and check to ensure that the marinade is attached to every part.
4. Finally, put it on the clothes rack and put it in the refrigerator for 7 days.
Take out the tablets after 5.7 days: make sure that each tablet is fat and thin. Put the knife down gently and don't pull it back and forth when you go down. When cutting, gently lift the knife, then gently drop it along the edge and then cut it down.
8. Cut bacon can be refrigerated or frozen in a sealed/fresh-keeping bag. Freezing can be kept for a long time, and if it is refrigerated, 1-2 weeks.
Extended data
Bacon is transliterated from the English word "bacon", which originally means smoked rib meat (that is, square meat) or smoked salty back meat. Bacon is one of the three main varieties of western-style meat products (ham and sausage).
Its taste is not only palatable and salty, but also has a strong smoky smell. The skin of bacon is golden yellow, the cortex is hard, and there will be a slight "bam" sound when you tap it with your fingers; Lean meat is dark brown, dry and hard, and the meat color is bright after cutting.
Bacon, also called bacon, is cured and smoked from pork breast or other parts of meat. Bacon is usually considered as the first course of breakfast. Slice, bake in a pan or fry in oil.
Bacon tastes good and is often used for cooking. Bacon is considered to be the main source of obesity, but the view that bacon causes obesity has gradually changed due to the introduction of a low-carbohydrate diet in the United States.
The most common bacon is smoked ribs (flitch) and bacon and ham slices (rasher). Traditionally, pigskin can also be made into bacon, but bacon without skin can be a healthier choice.
Studies have shown that long-term consumption of bacon may indeed increase the risk of cancer. Eating 50 grams of processed meat every day, that is, two pieces of bacon, can increase the risk of colorectal cancer 18%. ?
Edible guide
Italy
There are bacon in pig-raising places all over the world, but the practice is different. Italian Bacon is more similar to Bacon in Central and Western European countries (Anglo-Saxon region), or similar to Spanish Tochino. There is no fixed practice, depending on the region, whether it is smoking, pickling with spices or aging.
Bacon uses three layers of pork. Generally speaking, meat can be sold after being trimmed and pickled for about 20 days. In fact, bacon practices are different in all parts of Italy.
For example, the bacon in Tuscany is lean meat, because the local practice is to use the lean part of pork belly. In addition to pickling, it is more common to add black pepper, clove, nutmeg, cinnamon or fresh juniper as seasoning.
Then roll the hard part outward, sew it tightly, and slice it for cooking after it is completely mature. Bacon is one of the basic ingredients in Italian cuisine. It can be eaten raw as a cold dish, or used as a raw material for pasta, or added to vegetable soup, stew soup or mutton skewers.
References:
Bacon. Baidu baike