Method of curing bacon in winter

The curing method of bacon in winter is as follows:

Step 1: put all the materials except white wine into a pot to boil and cool. It is worth mentioning that salt and sugar can be dissolved after cooking, and spices can give off fragrance more.

Step two, pour in the white wine and mix well, then soak it in the pork belly. Of course, if it's pork belly, you don't need to wash it, just marinate it, which is not easy to go bad and is more original. Soak and wash when eating. It is worth noting that if it must be washed, it must be fully dried after washing and before pickling, so that it can be preserved for a long time.

Step 3: Marinate for 2-3 days, then hang 10- 15 days in a ventilated place before eating. It is worth mentioning that when curing, the meat must be turned over every other day to ensure uniform curing.

Background story

There has always been a folk proverb: light snow pickles, heavy snow pickles. This sentence means the light snow solar term, and everyone began to pickle. When it came to the heavy snow solar term, every household began to pickle bacon. Different solar terms are suitable for doing different things, such as light snow solar terms. This time is just the harvest time of autumn vegetables, and there are many vegetables. Pickling them can prolong its edible life. When it snows, it is cold. At this time, tonic is needed, and it is also the best time to marinate meat.

The solar term of heavy snow does not mean that it will snow heavily this day, but that it will be very cold at this time. Even if it snows, the amount will be more. When the weather is cold, some mosquitoes basically disappear, which can also inhibit the growth of bacteria to a great extent, providing the greatest convenience for bacon, making it difficult for bacon to stink and grow hair.