Bacon is full of hometown flavor. What should I do with homemade bacon?

Bacon refers to meat products that are cured in the twelfth lunar month and then dried or smoked. Bacon has bright color, bright red or dark red muscles, transparent or milky fat, dry, compact and elastic meat, and has the pickling flavor of bacon. Bacon is very simple to make, but there are many details to pay attention to, otherwise bacon will not only smell bad, but also stink. The experience of homemade bacon compiled today is shared with you, and you can learn it easily in 2 minutes. As long as you do it, you can guarantee a success and zero failure. The cut bacon is as thin as paper, and it won't go bad after one year!

Authentic bacon practice:

1. First fry the salt in the pot, then spread the pork evenly with high-alcohol liquor, and then spread it evenly with salt. Prepare 50g salt per catty of pork belly. Of course, the salt is inexhaustible, in order to completely spread the pork.

2. Prepare a large pot without water and oil, put the pork belly in, sprinkle the remaining salt on the surface of the meat, seal and marinate, turn the noodles every 24 hours, take the bottom meat to the top, and take the meat above to the bottom and marinate for 7 days.

3. Wash the salt on the surface of the cured pork with clear water, and hang it in a ventilated place for air drying 15-20 days. After the pigskin is dry and black, store it in a ventilated and cool place.

The bacon made in this way is very authentic, and it will not deteriorate after being stored for one year, so it is very convenient to carry around. Now it's time to cook bacon. Let's follow suit and ensure a success and zero failure. There are three details to pay attention to here. The cut bacon is as thin as paper, and it won't go bad for a year.

Tip: 1, the pork belly you just bought should be washed with high-alcohol liquor instead of clean water. Raw pork is easy to breed bacteria, and the bacon made is not only not fragrant, but also easy to stink. The use of high-alcohol liquor can not only sterilize, but also make bacon more mellow;

2. When curing, you can use more salt to cure, which can ensure that all aspects of pork are wrapped in salt and effectively prevent bacteria from breeding. After pickling, wash off the salt with water.