How much salt does bacon put per catty?

When curing bacon normally, the ratio of salt should be ten to one. Simply put, it's ten kilos of meat and one kilo of salt.

Bacon (household) generally uses soy sauce and soy sauce instead of salt. The specific method is as follows:

3 kg of pork belly, 50 ml of soy sauce, 60 ml of soy sauce, 30 ml of white wine, 20 g of rock sugar, 2 star anise and a handful of pepper.

1, go to the market to buy fresh pork belly, wash it and cut it into pieces to dry.

2. Prepare seasoning.

3. Pour it all into the basin, rub it for a while and cover it. It needs curing for three days.

4. This is the effect of curing the meat for two days.

5. Marinate until the color is as shown in the figure, and then prepare the air-dried bacon.

6. Cured meat effect after air drying for 5 days.