Should I turn it over during curing?

Guide to this issue: How many days does salted fish and bacon turn over?

Pickled fish and bacon is an essential preliminary work for making salted fish and bacon. Cured fish and bacon is a traditional pickled food, and it is also one of the necessary new year goods before the Spring Festival. Since ancient times, there has been a custom of "curing in winter and storing it to keep out the cold". After winter, the temperature drops, the air is dry, and bacteria are not easy to reproduce, which is the best time to make preserved fish and bacon.

I've heard from my mother before that cured fish and bacon should be cooked before the new year, and the cured fish and bacon cured and dried after the new year are not as fragrant as the cured fish and bacon cooked before the new year. At first, I didn't believe it. A year later, I salted a few pieces of bacon to prove what my mother said. Now I pickle fish and meat every year from the end of winter to the beginning of1February.

Pickled fish should be turned over during curing. The curing period of pickled fish is generally about one week. Flipping the fish during curing can make the fish taste even. I think it can be turned once a day or once every two days in the curing process, which can achieve the effect of uniform taste.

Pickled fish and meat are very important for the processing of ingredients. If bacon smells good, never wash fish and meat before curing. Many people may not accept pickling fish directly without washing, because the fish body and belly will be covered with blood and mucus when handling fish, giving people a dirty feeling. In fact, the pickled and air-dried cured fish after cleaning is not as fragrant as the cured fish directly. Before curing, we wipe the blood off the fish with a clean towel, scrape off the black film in the belly with a knife, make several cuts on the thick back of the fish, and then cure it. The same is true of bacon. Bought pork belly or front leg meat doesn't need cleaning. If there is blood, wipe it clean with a towel and pickle it directly.

Yesterday was the solstice of winter, which was the best time to marinate fish in the south. Winter comes earlier in the north, and pickled fish and bacon may be put on the agenda earlier than in the south. In some places where the four seasons are not clear, it is necessary to grasp the time of pickling fish and meat. If marinated for too long, the surface of the ingredients will be sticky, and the taste will not be too good after air drying.