A pound of meat and a pound of water to put more salt? Ten catties of meat put a pound of salt

If you add a pound of meat to a pound of water, basically put two spoonfuls of salt, about 20 grams.

A pound of meat and a pound of water, if you want to put salt, you can put 200 grams of salt, this depends on what you do normally? If it's a meat compensatory or something, that's enough.

A pound of meat and a pound of water, if you put salt, then I suggest you put about 15 grams of salt.

1 pound of meat and 1 pound of water, what do you want to make, and then you can put salt, just preservative. Just put about 50 grams of salt.

According to this ratio, you can put two taels of salt normally, so that the taste is very strong, and the aroma of meat may not be stronger than this.

A pound of meat and a pound of water and salt should be decided according to what you are cooking. Generally, 35 grams are put.

1 pound of meat and 1 pound of water, how much salt you put is enough to put two buns of face, a little light taste, not too salty.

Hello, if you already want to add 1 pound of water, put salt is about two spoonfuls, so it's about the same, and the personal taste is relatively light.

Hello friend, how much salt do you put in a pound of meat and a pound of water?

Personally, I think that it is in the process of adding a pound of meat to a pound of water, and you can grasp the appropriate amount of salt at any time according to the situation.

It tastes good when it is made.

It can also meet your requirements, which is more scientific and reasonable Thank you.

Ten catties of meat put a catty of salt, not much.

Cured bacon is very particular about the proportion of salt, generally 1 catty of meat 1 tael of salt, 10 catties of meat is 10 taels of salt, that is, 500g, if a bag of salt is just 500g, then it is just right, if there is too much salt to marinate the bacon will be very salty, so cured bacon is very important to control the proportion of salt.

Salt is too little is not good, salt has the effect of sterilization and antiseptic, less salt is not conducive to the preservation of bacon, it is easy to appear mildew and deterioration in the process of drying and preservation.

How to remedy too much salt in cured bacon?

1. Wipe off the surface salt.

If you put too much salt in the curing bacon, you can lift the bacon and shake off the excess salt on its surface, which can remove the excess salt and prevent the bacon from becoming salty.

2. Add a little more meat.

If you put too much salt, you can also add a little more meat, and apply the excess salt to the surface of the newly added meat, so that the excess salt can be used without causing the bacon to become salty.

Summary. Hello, 70 80 grams of salt. Marinate a pound of meat with salt press 2:

The ratio of about 3:1 is divided into three portions and used in three parts. The first time is the first salt, the second is the big salt, and the third is the double salt.

The initial salt is evenly applied to the surface of the raw meat. The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack. After 4 5 days of overturning, the upper and lower floors are reversed; and sprinkle with an appropriate amount of fresh salt.

After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied. It takes about 25 days to rub the salt three times to make it a finished product.

How much salt is appropriate for a pound of meat?

Hello, 70 80 grams of salt. Marinate a pound of meat with salt at a rate of 2:3:

The ratio of about 1 is divided into three portions and used in three parts. The first time is the first salt, the second is the big salt, and the third is the double salt. The initial salt is evenly applied to the surface of the raw meat.

The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack. After 4 5 days of overturning, the upper and lower floors are reversed; and sprinkle with an appropriate amount of fresh salt. After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied.

It takes about 25 days to rub the salt three times to make it a finished product.

How much salt do you put in a pound of medium-boiled meat?

Put fifteen grams of salt in a pound of pork, the taste of the stew is slightly light, plus other seasonings such as soy sauce and bean curd, the saltiness is more suitable for most diners.

15 catties of meat and 1 catty of salt is enough. You can put 15 grams of salt to make a pound of bacon, and everyone will choose to make ten pounds and twenty pounds of bacon, and you can save time by drying it together after doing it. In addition to salt, you can also put pepper powder and pepper powder in this bacon, which is Sichuan-style bacon.

Sichuan bacon is very salty, so you can choose to put a little more salt, it doesn't matter, just wash it off when you eat it.

Precautions for marinated meat.

1. It is necessary to pay attention to the fact that the pork belly should be dried and moisture controlled, otherwise it will be easy to spoil.

2. Regarding seasoning, the amount of seasoning can be decided according to personal preference.

3. The preferred material for matching with meat is star anise, which cannot be omitted.

4. Spread the salt evenly, and avoid being too salty or too light when eating.

5. It is recommended to dry and air-dry, so as not to expose some parts to the sun.

Dear Glad to answer for you.

1.For a pound of meat, 7 grams of salt is more appropriate.

How many grams of salt is appropriate for a pound of meat and a pound of vegetables.

Dear Glad to answer for you. 1.For a pound of meat, 7 grams of salt is more appropriate.

2.Vegetables absorb salt more. So you can put 8 9g.

If you need two kinds of mixed stir-frying. Then funk grams.

Hope it helps

Put pounds of salt.

The specific ratio of salted meat and salt is as follows: when marinating salted meat, the amount of salt generally used does not exceed 15 to 18 percent, 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.

A pound of meat marinated should use 70 to 80 grams of salt.

A pound of marinated pork should be salted. The specific ratio of salted meat and salt is as follows: when marinating pork, the amount of salt generally used does not exceed 15 to 18 percent, 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.

Dear, 15 grams of salt is appropriate for a pound of pork. In fact, this is the most common ratio. Because the amount of salt in bacon is related to the temperature and the thickness of the meat, the temperature of different paralimbs and the thickness of the meat, the amount of salt is definitely different.

If the meat is thick, add more salt to prevent the meat inside from being left without salt for a long time, causing the meat to stink. If the temperature is too high, you should also put more salt to prevent hunger and stop meat from spoiling. The temperature is low and the meat is thin, so you should put less salt, so that the meat is not too salty.

A pound. Pork. Put two taels of salt shrinkage to have the best fit.

Summary. Hello dear, glad for your question. If 10 catties of meat are put in 2 taels of salt, that is, 10 catties of meat + 120 grams of salt, then 50 catties of meat is 600 grams of salt.

Put 2 taels of salt in 10 catties of meat, and how much salt do you put in 50 catties of meat.

Hello dear, I'm glad you were so bad. If 10 catties of meat are put in 2 taels of salt, that is, 10 catties of meat + 120 grams of salt, then 50 catties of meat is 600 grams of salt. Nothingness.