Can you cook bacon in spring?

Bacon requires curing in the twelfth lunar month, that is, it must be processed during the two solar terms from "Xiaoxue" to "beginning of spring", not for one day! If the "beginning of spring" is held on the 27th of the twelfth lunar month, and you don't braised pork until the 28th of the twelfth lunar month, then braised pork is just a common bacon flavor, so there is no bacon flavor! This is the mystery of the 24 solar terms discovered by our ancestors! Bacon should be cured in winter, because the temperature is low in winter and bacteria are not easy to reproduce. Spring is the season when everything is revived, and it is also the best time for bacteria to multiply. When the microbial environment changes, the taste of meat is different. As for why there was no bacon one day after beginning of spring, it is estimated that no one can tell. This is the secret of nature, and it is also the reason why we pickled bacon without seasoning. Specific practices are as follows:

Ingredients: pork (10kg)

Accessories: natural sea salt 8 Liang (1 kg)

Steps:

1. Step 1: Prepare raw materials. Pork belly with skin should be selected and cut into strips 3 to 5 cm wide (too wide and too salty, too narrow and the meat will be too salty). Don't wash the meat with water after cutting. If it is dirty, scrape the outer layer of the meat with a knife.

2. Step 2: Pickling, it is best to use coarse natural sea salt, which has many minerals and large particles, and the pickled meat is particularly fragrant. You can also use edible salt. The amount of salt used is generally 10 Jin of meat. Use 8 Liang to 65,438+0 Jin of salt. Rub the salt evenly on the meat, and it's best to massage the meat a little hard when rubbing the salt. ), and then put the meat in a pottery or ceramic container (there is no such container as pottery or porcelain, but a pot lined with porcelain is fine, but you can't use a container like plastic. Finally, cover and marinate for 7 days (you can turn the jar once in the middle, and exchange the position of the upper and lower meat: the bottom skin is facing down and the top skin is facing up. Ambient temperature has an effect on the taste of cured meat. In families with heating in the north, containers for curing bacon should be placed on balconies or kitchens without heating.

3. Step 3: air-dry. After 7 days, take out the meat, pierce the skin at one end of the meat block with the tip of a knife, tie it tightly with hemp rope or cotton, then hang the meat block in a sunny and ventilated place and fully air-dry it for 3 to 5 days. The climate in the north is dry and sunny, so you can bask in it for 3 days. The air in the south is humid and can be aired for a day or two. In short, dry the water in the meat. At this point, the whole pickling task is completed!

4. Step 4: Store. Bacon has strong antiseptic ability and can be preserved for a long time, usually 90 days. Usually, bacon can be hung in a cool and ventilated place at home, but if urban families feel unsightly, dried bacon can be hung in a cool and ventilated place for three or four days, and then stored in containers such as ceramics or ordinary cartons. The air in the south is humid. In order to prevent the bacon from getting moldy and hairy, you can take it out and hang it on the balcony to blow it. The climate in the north is dry. In order to prevent the cured meat from being completely dehydrated and turned into "cured meat stone", it can be packed in plastic bags. It is not recommended to store bacon in the refrigerator, because it will seriously affect the flavor of bacon. )