When making bacon in the countryside, how much salt is most appropriate for one pound of meat?

Will enter the winter, means that the footsteps of the pro-spring closer, many families have begun to pickle bacon, preserved fish, sausage, to prepare a series of New Year's goods, used to eat a reunion dinner, but also to entertain friends and relatives, in our country, many places have the habit of curing bacon, the more famous Sichuan, Guangdong, Hunan, Yunnan, etc., the raw materials selected by the parts of the different parts of the different methods of production, the bacon has a long history, and is well known in China and abroad, the history of bacon. Chinese and foreign famous, the scarcity of materials, at the end of the year to slaughter cattle and pigs, due to the lack of refrigerator storage, the wise ancients, thought of using the way of curing, to save the ingredients, the tradition has continued to this day.

Southern cured pork more, northern cured beef-based, a successful bacon, must be red like fire, aroma, flavor, fat and not greasy, fragrant and mellow, sweet and refreshing characteristics, production of bacon, selection of rural pigs best, especially the kind of kill, cured bacon, a catty of meat, how much salt is appropriate? According to 10 pounds of meat, the salt used is about 150 grams, that is, 10 bacon put 3 two salt, according to this standard implementation can be, each catty of bacon with salt about 15 grams.

Grandfather told me, curing bacon, only put the right proportion, bacon can be delicious, the most appropriate is 10 pounds of meat to put 3 two salt, curing bacon, ham, salami, in addition to the salt bar to put the right outside, the process of curing is also very important, this is for novices, it is a small challenge, although the process is cumbersome, but their own bacon, the cost is low, eat fragrant, do not need to add coloring, do not add preservatives. Put it in the refrigerator for freezing and preservation, and eat it with more confidence.

Ingredients: pork, a high degree of white wine

Seasoning: braised soy sauce, soy sauce, salt, rock sugar

1, prepare 10 pounds of pork, you can choose to pick the pork, you can also choose to choose more lean meat before the clip, if you feel the meat is dirty, then wash it again, but pay attention to, be sure to dry the water and then pickle, it is recommended that you don't wash, directly pickle is better.

2, ready to use the ingredients, 20 grams of rock sugar, 10 grams of soy sauce, 10 grams of braised soy sauce, 15 grams of white wine, 150 grams of salt, respectively, into a small bowl standby.

3, put the meat into the basin, pour salt, coated evenly, try to wear disposable gloves, if the hands are injured, you can avoid the stinging sensation of salt particles.

4, the process of massaging the meat, just like giving a massage, so that the salt particles gradually fused, slowly penetrate into the meat skin, the whole process of about 5-10 minutes, rubbing a little more no harm.

5, and so the salt particles blend almost after the old soy sauce, soy sauce, icing sugar, high white wine, evenly poured in the meat, and then coated evenly, to the meat skin color, icing sugar is not melted is also okay, the first in that put, later pickling time will melt.

6, massage evenly, covered with a layer of plastic wrap, seal the meat inside the basin, and then prepare a heavy weight pressed on it, so that the meat fully absorb the salty flavor, the general waxing and waning curing, the weather has been very cold, must be in a sub-zero environment, do not put in a room with heating pickle.

7, below zero, you need to pickle for a week, every day you need to turn a side, to avoid a good pickle, one side of the stink of the situation, the temperature should be at sub-zero.

8, and so a week later, the marinated meat, wear two eyes, easy to wear into the rope, meat out what kind, is what kind, no need to clean, what kind of situation will clean it? Unless the salt put too much.

9, hanging in the sun, sunshine for about 20 days, the more dry the sun, the longer the preservation of time, to avoid rain, when it rains remember to put away.

10, good sun bacon, take out and cut a piece, eat up the flavor of mellow, fat is not greasy mouth, thin is not stuffed teeth, good sun bacon, can be loaded into a cold bag, placed in the refrigerator freezer to save, bacon fried to eat, add a little bit of fresh chili pepper especially addictive.

1, cured bacon, 10 pounds of pork with 3 two salt, that is, 150 grams of weight,

2, rock sugar and soy sauce is in order to refresh, the old soy sauce is in order to color, white wine is in order to sterilize antiseptic.

3, marinated, covered with a layer of plastic wrap, on top of the pressure of a heavy object, more convenient flavor.

4, to pickle enough for 7 days and then sun, pickling environment at zero degrees, pickling time is short, not easy to flavor.