When making bacon in the countryside, how much salt is the most appropriate to put in a pound of mea

It's the end of the year again, and the main material for curing bacon is salt, the amount of salt depends on the quality and taste of bacon.

Our mountain people must enter the wax moon day after the cured bacon, otherwise the bacon is easy to deteriorate and is not easy to preserve. Every year about half a month before the Spring Festival, rural people will kill New Year's pigs.

In the past, there were no refrigerators in the countryside, and in addition to leaving a very small part of the fresh meat to eat temporarily, the lard was refined and put into earthen pots, and the pork legs, pork chops, pork belly with skin, and hind leg meat were marinated into bacon, and other fatty and lean meat were cut into small pieces and mixed with condiments to marinate to make sausages.

Since I was a child, I watched my parents marinate bacon, they often marinated while chanting "10 catties of meat 3 taels of salt", I have never understood, my father said, cured bacon, cured ham and sausage put different salt.

If it is cured bacon, the most suitable is to put 3 taels of salt in 10 catties of meat, and cured ham should be a little more, you can put about 4 taels, and the cured sausage should be a little less, only about 2 taels, at most two is enough.

Cured bacon, ham, sausage in addition to the salt put appropriate, the curing process is also very important, bacon is first divided into about 4-5 pounds, preferably with skin, in addition to salt, but also sprinkle a bit of appropriate high liquor on the meat, and then rub hard, put the meat down and the skin up neatly into the clay pot for at least 15 days, and then take it out to dry or smoke it with fire.

Cured ham, on the other hand, is more complicated, the ham has skin, the hair on the skin is first removed, the excess corners are peeled, and then marinated with white wine and salt, which is also kneaded thoroughly.

Then wrap the exposed meat with salt, and after more than 20 days of pickling, press the ham with a stone mill or a large stone, squeeze out the excess water, and wait until there is no blood to come out, and then add a salt, you can hang the ham to dry, and it can be eaten all year round.

Pickled sausages are relatively simple, in addition to the appropriate salt, the meat should be half fat and lean, and the appropriate pepper noodles and fennel seed noodles should be put in, mixed evenly and then loaded into the intestines, which must be dried and not dried, otherwise there will be Laha flavor, which is not delicious!

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

When we marinate bacon, the ratio of bacon to salt is 1:2, because this can keep the bacon longer and make the bacon more delicious, and we can also adjust the amount of salt according to our own taste.

I think it depends on the taste, some people like to be salty, some people like to have a lighter taste. For example, I will put about 15 grams of salt in a pound of meat, and I can adjust it according to my taste.

It is most appropriate to put about five grams of salt in a pound of meat. Because it tastes better this way. And the pickling effect is also the most ideal, if you put a lot of salt, it will be particularly salty.

When making bacon, generally about 25 to 30 grams of salt will be put in one pound of meat. When we marinate bacon, we generally add salt in three parts. Bacon is made of pork belly, and the salt is evenly spread on the surface of the pork belly, so we have to knead it simply, so that it is convenient for the meat to taste and the salt to enter the meat.

As far as I know, 15 grams of salt are put in a pound of salted meat.

1. The amount of salt is about 3% of the weight of pork. When marinating salted meat, the amount of salt generally used does not exceed 15 to 18 percent, 2, that is, according to the principle of "light at both ends and heavy in the middle". Use kilograms of salt per 100 catties of fresh meat, and it must be added in three times.

3. Removing the salt from the cured meat is generally dissolved by rinsing with water, but its practical rinsing with water cannot achieve the purpose of salt removal.

3. The correct method is to rinse the excessive salt on the cured meat with brine. The concentration of the brine should be lower than that of the cured meat, and after several rinses, the salt on the cured meat will gradually dissolve, and finally it can be eaten after washing it with light salt water.

Personally, I recommend that in general, three to four times of repeated cleaning is sufficient.

Nutrition and efficacy of bacon:

1. Bacon is rich in phosphorus, potassium and sodium, and also contains fat, protein, carbohydrates and other elements;

2. Bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt, black pepper, cloves, bay leaves, fennel and other spices, and then air-dried or smoked, which has the effects of appetizing and dispelling cold and eliminating food.

Identification and purchase of bacon:If the bacon is bright in color, the muscle is bright red or dark red, the fat is transparent or milky white, the flesh is dry, firm and elastic, and has the cured flavor that bacon should have, it is high-quality bacon, and you can buy it with confidence. On the contrary, if the meat is gray and dull, the fat is yellow, there are mildew, the meat is soft, inelastic, with mucus, rancid smell or other peculiar smells, it is spoiled or defective, and it is not suitable to buy.

Edible bacon: treatment before eating: raw bacon can be soaked in hot water first, and then washed with rice washing water, or the skin surface can be charred on the fire, and then the burnt part can be scraped with a knife. Soak in hot water to soften, and eat as much as you want after processing.

Pickling method

Material:Two catties of pork belly (this is a demonstration, the actual amount of production is determined according to the needs of each family), 20 grams of peppercorns, 100 grams of salt, and an appropriate amount of liquor.

Method:

Step 1: Stir-fry the pepper and salt. Wipe the water in the pan, put the peppercorns and salt in the pot, and stir-fry over low heat until the peppercorns turn brown and yellow. Turn off the heat and set aside.

Step 2: Marinate the meat. Spread the fried pepper and salt evenly on the pork belly while it is hot, and rub it several times, especially the skin of the meat, so that the meat can fully absorb the salt.

Step 3: Add liquor. After marinating the bacon, drizzle with an appropriate amount of liquor, and flip it up and down so that the meat comes into contact with the wine.

Step 4: Let it marinate. Put the meat smeared with salt and wine, put it in a large basin or sealed box, cover and marinate for three days, if there is enough marinated meat, remember to turn it over every day, and change the position of the upper and lower meat, so that the meat is marinated evenly and flavorful.

Step 5: Dry and air dry. Take out the meat that has been marinated for 3 days, prick an eye with a knife, tie a rope, hang it on the balcony or in an open and ventilated place, dry it for about a week, and air dry until the meat still retains a certain elasticity and moisture.

Description:The above-mentioned natural air-dried bacon is only suitable for places with humid weather, such as Hubei, Hunan, Sichuan, Anhui and other places. The bacon made in these places can be hung directly in a ventilated place, and it can be cut as you eat.

Places that are too humid or too dry, such as Guangdong, Guangxi, Beijing, Hebei and further north, are not suitable for air-drying practices. If there is good bacon, it is best to wrap the bacon in plastic wrap in these places, refrigerate or freeze it in the refrigerator, considering that it is easy to take when cooking, you can also cut the bacon into small pieces one at a time and store them in the refrigerator separately.

The finished bacon can be used to make many dishes, such as: fried potatoes with bacon, roasted cucumbers with bacon, fried bacon with mushrooms, ......

It is more appropriate to put about 25g of salt (that is, half a pound of salt) for a pound of cured bacon, and ten pounds of meat is half a pound of salt. Moreover, it is necessary to rub the salt evenly on the meat, because the curing process of bacon is longer, and if the salt is less, the meat will be easy to spoil, and if you put too much, it will be too salty and not delicious, so the proportion control is very important The cured meat is particular, and the ratio of salted meat and salt should be appropriate, so that the salted meat tastes better. Generally, the amount of salt used should not exceed 15 to 18 percent, that is, according to the principle of "light at both ends and heavy in the middle".

Use catties of salt per 100 catties of fresh meat, and it is best to add it three times.

I am also a post-70s, that is, when we were young, our parents would often make some bacon, but our Hunan bacon will be very delicious, and then there is that kind of smoked bacon, and there is also the kind of air dried under the sun or in a cool and dry place, the kind of sun-dried, this depends on personal taste, if you want to keep it for a longer time, it will be better to use smoked bacon, and then smoked bacon, and then you go to eat it is almost not cooked, you can eat, wash it and put some other accessories to fry and eat。

I remember when I was a child, when my parents made bacon, they would buy some meat outside during the Chinese New Year, or slaughter the pig at home to clean the meat, and then remove the water, and smear some salt on it, this salt basically depends on your own taste, and the heavy mouth should be wiped a little more, and the meat skin, including the seams of the meat, must be stuffed more, and the salt must be fully integrated into the meat, especially the meat skin, and then put it on the brush or other things, brush down the salt and put it for two days, and wait for some water to come out, and then pour out the water, re-smear the salt on top, repeat this 2 or 3 times, and then you can hang it in some cool and dry place, or you can hang it on the stove, or use the kind of smoked bamboo cage for baking, so it works, the bacon that comes out of this way is more delicious, this is my memory when I was a child.

And now, the family will continue, every year during the New Year's festival will still be included, especially during the Spring Festival, some meat will be prepared in advance, and if you can't finish eating, you will marinate it, and finally smoke it, or dry it in the air.

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

It's almost enough to put 100 grams of salt in a pound of meat, because if you put too much salt, the bacon will be very salty at that time.

Prepare a large clean bowl and pour 50 grams of white wine, 50 grams of dark soy sauce, 50 grams of light soy sauce, 30 grams of salt, 30 grams of rock sugar and six star anise, and an appropriate amount of cinnamon. Set aside when ready. The prepared sauce is poured over the surface of the bacon, and then the sauce of the bacon is evenly spread by hand.

After smoothing evenly, sprinkle an appropriate amount of peppercorns and marinate for about 24 hours, use a cotton rope to string the meat, put it in a cool and ventilated place and hang it, and after about 3 to 5 days, pinch it with your hands to see that the meat is firm and then you can eat it.

It is most appropriate to put 1 tael of salt in a pound of meat, if you put too much salt, the bacon will be particularly salty.

Wash the bacon, put in the green onion, ginger and garlic, cook the wine to remove the smell, and then use the bay leaves, pepper, spices, star anise and other spices to make a spice bag and put it in the pot, cook it with the bacon, and put it in the air-drying box for air-drying after cooking.

It is better to put 5 to 10 grams. Salt is just for a better taste, so don't put too much to avoid being too salty and unpalatable.

How to marinate bacon:

1. The purchased meat does not need to be cleaned, and it is easy to breed bacteria when cleaned;

2. Fry the salt;

3. Wipe the meat with salt;

4. Pierce a hole at one end of the meat, put on the twine, and hang the meat to dry for about 3 hours;

5. Put the meat in a basin, first add half a bowl of light soy sauce and about two spoons of dark soy sauce;

6. Add a spoonful of sugar, about 40 grams of liquor;

7. Grasp the seasoning and meat by hand and marinate for about 12 hours;

After an hour, hang the meat in a cool place to dry, about 12 hours;

After an hour, put the meat back into the bowl with the spice and wipe the meat again with the spice;

10. Crack the star anise, cinnamon and peppercorns with a rolling pin and put them in the meat;

11. Prepare a few capsules of vitamin C, knock them into powder with a rolling pin and sprinkle them on the meat;

12. Add the minced garlic and ginger, grasp well and marinate for about 12 hours;

After a few hours, hang the meat in a cool and ventilated place until it dries, preferably after a week.

Generally, one pound of meat, three grams of salt is enough, so that the marinated bacon is moderately salty, neither too salty, nor too light, the taste is just right, and it tastes very delicious.

According to the method of curing bacon in our house in the past, ten catties of pork put three taels of salt, that is, 150 grams of salt, one pound of pork put 15 grams of salt, this ratio is the best, the bacon is not very salty, the taste is just enough, if it is ten catties of pork put four taels of salt, the bacon will be too salty, to use rice to soak it. Therefore, 15 grams of salt for a pound of pork is the best ratio.

Generally, two catties of salt will be put in it, and the ratio of 1:2 will make the bacon more flavorful, and the taste is also very tender and very delicious.

Put 15 grams of salt on a pound of pork, this salinity wine is just right, the bacon made is not very salty, and the taste will be just right.

Put 25g of salt on a pound of cured bacon, and the specific method is as follows:

3 kg of pork belly, 25g of salt, 50 ml of dark soy sauce, 60 ml of light soy sauce, 30 ml of liquor, 20 grams of rock sugar, 2 star anise, and a handful of peppercorns.

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

2. Prepare the seasoning.

3. Pour all the pieces into the basin, rub them for a while, cover them, and marinate them for three days.

4. This is the effect of the meat pieces after two days of marinating.

6. The bacon effect after 5 days of air drying.