How to curing method of salted meat

Want to curing delicious bacon, in fact, also pay attention to the method.

In real life, many people like to eat cured meat, which is also a very delicious cuisine, loved by everyone. So, how is cured meat made? Below, I will give you a brief introduction to the specific production method of cured meat is as follows:

The first step, in addition to white wine, all the ingredients into the pot boiled and cooled. It is worth mentioning that after boiling, the salt and sugar can be dissolved and the spices can be better scented.

The second step is to pour in the white wine and mix well, then dip the pork. Of course, if it is pork, in fact, do not have to wash, directly marinated, so that it is not easy to be bad, but also more original flavor, eat when then soaked and washed. It is worth noting that if you must wash, after washing, you must fully dry before marinating, so that you can keep for a long time.

The third step, after pickling for 2-3 days, hanging in a ventilated place for 10-15 days can be eaten. It is worth mentioning that while marinating, the meat must be turned over every other day to try to ensure an even marinade.

Here it must be said that the white wine should never be replaced by cooking wine, the finished meat marinated in white wine sauce will have a very strong wine flavor, a different flavor. In addition, for the spices, in fact, you can also increase or decrease the replacement, of course, the spices are best not to cover the original meat flavor, otherwise it will not be delicious.

Do I need to wash the meat before drying it? In fact, there is no need to wash the meat during the curing process, it can be dried directly. Simply put, it is the end of the sauce, directly hanging the meat in the ventilation and sheltered place to continue to blow dry. Of course, if it is before the cured meat, in fact, still need to be washed, because if not washed, there will be a lot of bacteria.

In short, the above is the method of curing bacon, in the curing, be sure to grasp the curing time and the proportion of salt problem, only to master these two factors, their own home, when you can curing a delicious bacon.