OKX Wallet Sign up

List of the contents of this article:

• 1 , It has been confirmed: bacon and sausage are really carcinogenic! Don't be afraid, learn these 3 steps quickly
• 2、Will the total amount be less after bacon smoked
• 3、 Many people say that bacon takes a week to be delicious. Is it true?

It has been confirmed: bacon and sausage are really carcinogenic!Don't be afraid, learn these 3 steps quickly

Before eating bacon, soak the bacon in warm water, soak it soft and then boil it in water. In this way, the nitrite in the bacon can be dissolved in the water. After cooking, the bacon can be stir-fried or steamed in a pot. Eat more bacon during the Spring Festival, and usually don't eat more.

How many generations of people in rural areas have grown up eating this delicious food, which can be eaten properly! It won't cause cancer.

It is certain that "cured" and "smoked" foods such as bacon and sausages are unhealthy and should not be consumed in large quantities for a long time. The impact of cured and "smoked" food on the human body and whether it will cause cancer mainly depends on its production process.

Eating a lot of bacon for a long time may cause cancer. There are two main cancers: nitrite and benzophyl.Bacon is a pickled food, which contains a large amount of nitrite, which is an important carcinogen. Pickles, salted meat, sauerkraut, etc. all contain nitrite. Pickled food should be eaten less.

Brained fish can produce harmful substances in the process of marinating and smoking. When smoked at high temperature, the wood is not completely burned, which can produce harmful substances. Barbecuing pork at high temperatures will also produce carcinogens such as benzophyl.

Will the total amount be less after bacon is smoked

1. The higher the proportion of fat, the loss, and the finer the enema, the greater the loss. Precautions for making smoked bacon: Health and safety: When making smoked bacon, you should pay attention to hygiene and safety issues. Ingredients, tools and production environment should be kept clean to avoid polluting meat products. Pickling at room temperature: When marinating meat, it is best to do it at room temperature.

2. Yes, there is fat on the bacon. When steaming, the oil in the fat will be steamed back, so it will reduce the weight. The amount of weight reduction depends on the fat and thinness of the bacon. The pork belly bacon in Shapoli is evenly fat and thin, and the pork belly is smoked with three layers of pork belly.

3. About 70%, that is, a catty of meat can generally make 7 taels of bacon.Because everyone should know very well that the moisture content of bacon is much less than that of fresh meat, because fresh meat must first be marinated and dehydrated with various seasonings, and then hung up and smoked. At least after going through these two processes, bacon can be made.

4. Bacon is made of fresh meat marinated and then baked and exposed to the sun, but in fact, during the whole processing process, the maximum weight of bacon that can be made in a catty of fresh meat is about 7 taels left, and this is an ideal state. How much meat can be marinated in 20 catties of fresh meat? Generally, about 5 to 21 catties will be made after marinating.

Many people say that bacon takes a week to be delicious. Is it true?

Approximate workThe preface is like this, but it can only be said to be a reference, because the temperature of the bacon needs to be specifically grasped in practice from the amount and color of the smoke. It cannot be expressed clearly in words, and the ratio and links can only be clearly expressed. In many cases, it needs to be grasped flexibly.

Put the marinated pork on the smoking rack, preheat the oven or oven to the appropriate temperature, and then put the pork in the oven or oven for smoking. During the smoking process, camphor shavings, cinnamon, grass fruit and other smoked materials can be added to increase the fragrance of bacon. Finally, save it.

In this way, it can be saved well. Regarding the production of bacon, the methods are really different in different places, so the methods of smoking bacon are also different in different places! Many people are smoked with grain bran, some people are smoked directly with rice, and some are made with some wood saw foam.