自製培根--從醃漬到煙燻
描述
【自製培根】從醃漬到煙燻，完整操作，做出好吃無添加的培根
市售培根為達到快速入味的目的，會將香料與人工調味料、防腐劑、黏著劑等等做成「注射鹽水」，使用注射機將鹽水打進豬肉中以達到快速入味。也會使用化學煙燻油來簡化煙燻工序。
自己做的培根，僅用鹽、胡椒及簡單的天然香草醃漬，用時間慢慢讓味道入味熟成。做出的美味是速成的培根無法比擬的。
食材
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食譜分量700公克
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21公克
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1小匙
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適量
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4大匙
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1大匙
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1大匙
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1大匙
步驟
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將鹽撒在豬五花上，並用手搓揉，讓鹽附著在豬肉上 Sprinkle the salt on the pork belly and rub it with your hands so that the salt adheres to the pork
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用保鮮膜將豬五花包起來，放到冰箱冷藏一晚 Wrap pork belly in plastic wrap and refrigerate overnight
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冷藏一晚後，可以看到出了好多血水 After refrigerating overnight, you can see a lot of blood
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將血水擦乾淨 (一定要擦乾淨，才不會在接下來的醃漬中影響風味或造成腐壞) Wipe off the blood (must be wiped off so it won't affect the flavor or cause spoilage in the subsequent pickling)
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將綜合香草撒在豬五花上，增加風味 (可以依照個人的口味選擇) Sprinkle the mixed herbs on the pork belly to increase the flavor (you can choose according to your personal taste)
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然後撒些胡椒粉 (用黑胡椒粉或紅椒粉也可以) Then sprinkle some pepper (black or paprika will work too)
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用廚房紙巾將豬肉包起來 Wrap the pork in a kitchen towel
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再裹上保鮮膜 Wrap in plastic wrap
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放到保鮮盒或保鮮袋中，放入冰箱冷藏7~10天，每2天要換一次廚房紙巾 Put it in a fresh-keeping box, refrigerate for 7-10 days, and change the paper towel every 2 days
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看一下醃漬7天後的培根~這就是生培根了 Look at the bacon after pickling for 7 days ~ this is raw bacon
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切開看看裡面的剖面~不喜歡煙燻味道的烹友，製作到這邊就完成了 Cut it open and look at the section inside~ Cooking friends who don’t like the smoky taste, the production is done here
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來煙燻~使用鐵鍋或鑄鐵鍋，鍋裡鋪上錫箔紙 To smoke ~ Use an iron pan or cast iron pan with tinfoil in the pan
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鍋內撒入4大匙麵粉(中、低、高筋皆可)，用來產生煙霧 Sprinkle 4 tablespoons of flour (medium, low and high gluten) into the pot to generate smoke
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加入1大匙砂糖，幫助煙燻時上色 Add 1 tablespoon of granulated sugar to help color while smoking
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加入1大匙茶葉，增加香氣 Add 1 tablespoon of tea leaves for extra aroma
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加入1大匙白米，吸附煙燻時產生的苦味 Add 1 tablespoon of white rice to absorb the bitterness from the smoke
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放入網架 Put into the rack
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再鋪上一層烘焙紙 Put another layer of baking paper
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放入生培根 put in raw bacon
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在鍋子上方架上兩根筷子 Put two chopsticks on top of the pot
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蓋上鍋蓋，開中大火開始加熱 Cover the pot and start heating on medium heat
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開始產生煙霧後，將筷子拿掉讓鍋蓋密合，以中小火煙燻20分鐘 After the smoke starts to be produced, remove the chopsticks and smoke for 20 minutes on medium-low heat
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20分鐘後，掀開鍋蓋，將培根翻面 After 20 minutes, remove the lid and turn the bacon over
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蓋上蓋子繼續煙燻20分鐘後關火，然後再悶10分鐘 Cover the lid and continue to smoke for 20 minutes, then turn off the fire, and then simmer for another 10 minutes
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煙燻完成了~ Smoked done~
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看看煙燻後的剖面~煙燻好的培根建議放入冰箱靜置一晚 Look at the profile after smoking~ It is recommended to put the smoked bacon in the refrigerator for one night
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來煎熟成後的培根~想切多厚就切多厚 Let’s fry the cooked bacon~ cut as thick as you want
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煎至四周焦黃就可以享用了 Fry until browned on all sides and serve
小撇步
詳細烹飪網址：https://youtu.be/tFK5GIsZ5bM (歡迎訂閱youtube頻道｡^‿^｡)
【※最佳品嘗時間7~10天】
【※冷藏保存2週】不喜歡煙燻味道太重，可縮短煙燻時間或省去關火後的悶製時間
不方便煙燻，可以用烤箱以140℃~150℃烘烤40分鐘
豬五花風乾的過程可以使用食物烘乾機替代，抹上鹽並冷藏一晚後將血水擦乾淨，放入食物烘乾機用70度烘乾4-5小時
