How much salt is the most suitable for making bacon 10 kg?

When making bacon, how much salt is the most suitable for 10 Jin of meat? The answer to this question varies from person to person, because everyone has different tastes and pickling methods. However, according to some common curing methods and experiences, generally speaking, 100 Jin of meat needs about 150 g of salt.

This ratio is for reference only and needs to be adjusted according to personal taste and pickling method. If you like salt, you can increase the amount of salt appropriately; If you like something lighter, you can reduce the amount of salt appropriately.

In addition, it should be noted that the amount of salt should also be properly adjusted according to the quality and size of meat. If the meat is big or fat, the amount of salt can be increased appropriately; If the meat is small or thin, the amount of salt can be reduced appropriately.

In short, when making bacon, the amount of salt should be adjusted according to personal taste and actual situation to ensure the taste and quality of bacon.

Pay attention to the following items when cooking bacon:

Choose the right meat: When choosing pork, make sure it is fresh and odorless.

Control the amount of salt: In the pickling process, the amount of salt can be adjusted according to personal taste.

Add spices and white wine: in order to make the bacon more tasty, you can add some spices, such as ginger, garlic, pepper, fragrant leaves, star anise and so on. At the same time, high-alcohol liquor can not only sterilize and deodorize, but also play an antiseptic role, effectively extending the shelf life of bacon.

Ensure clean pickling environment: keep the environment clean during pickling to avoid pollution.

Pay attention to the air-drying method: the air-drying method of bacon is different in different regions.

Control the degree of air-drying: During the air-drying process, it is necessary to regularly check the degree of dryness of bacon to ensure that it is in a suitable state.

Storage method:. When storing, it is necessary to ensure that the bacon is well sealed to prevent moth-eaten deterioration.