In traditional customs, when did you start curing bacon?

1, the "heavy snow" solar term, every winter in1February, that is, before "light snow" to "beginning of spring", preserved fish and bacon can be preserved.

2. Meat curing is a process of processing with salt or mainly salt, adding nitrate, sugar and spices. Pickling has been a method of preserving meat products since ancient times and is still widely used today. However, the purpose of curing has changed from simple preservation to improving flavor and product quality, thus making curing an important technological link in many meat products processing. Pickling ingredients mainly include salt, nitrate or nitrite, phosphate, ascorbic acid, sugar and spices. Among them, salt can dehydrate, permeate and inhibit the growth and reproduction of bacteria.

3. Production method

Selection and repair of raw meat: fresh ribs are selected, boneless, cut into strips with a width of about 2 cm and a length of about 40 cm, and a small hole is tied at the upper end to facilitate pickling and hanging by rope. Wash the oil slick off the surface with warm water and drain it.

Pickling: soak the pork ribs in the evenly mixed ingredients, marinate for 6-8 hours, take them out and hang them on a bamboo pole.

Baking: hang the bacon in the curing barn and heat it with charcoal fire at 50 ~ 55℃. The wooden frame of the drying room is divided into upper, middle and lower layers. If all the meat strips in the drying room are pickled on the same day, change the position up and down, left and right every few hours to prevent scorching. After about two days of baking, the sliced meat became the finished bacon. If you don't need charcoal fire, you can expose yourself to the sun during the day, move indoors at night, and expose yourself continuously until the surface is oily.