The bacon has been flooded for four days, and the salt is a little less, can you still put salt and

You can re-marinate, and use 53-degree liquor to make bacon, and the method is as follows:

Ingredients: 500 grams of pork belly, 25 grams of salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, 15 grams of white sugar, 15 grams of high liquor, 10 Sichuan pepper chicken pieces, half star anise.

1. After washing the pork belly, cut it to an appropriate length, pour in all the salt, slowly knead it for about two or three minutes, and marinate for an hour!

2. Pour all the other than the liquor into a small basin in the remaining accessories, heat until mixed evenly, and let cool for later use!

3. Add liquor to the thoroughly cooled excipients and mix well!

Fourth, put the two fresh-keeping bags together, put the pork belly in, and then pour all the auxiliary mixture into it.

5. Put the whole bag in a basin, put it in the refrigerator and refrigerate it, and turn the bag down every day to ensure that every place of the meat is almost soaked, and it is generally marinated for about 4-7 days!

6. Take out the meat after marinating, remove the peppercorns stuck to the meat, tie the meat with a rope, and dry it in a cool and ventilated place for 7 days.

To make bacon with too much salt, we can follow the steps below:

1. You can prepare some warm water, and the water temperature should not be hot. Then add some salt to the water and soak the bacon in it, usually for two hours, so that the saltiness of the bacon will be removed a lot. And the friends should put more warm water, and be sure to soak the whole bacon completely.

2. You can also put the bacon into the boiling water, and stir it properly, and if necessary, use a brush to brush it, so that all the dust contaminated on the outside can be removed. Then change the water and bring to a boil again, put the bacon in the water and cook for another ten minutes. This method will remove the saltiness, but it will also affect the umami flavor of the bacon to a certain extent.

3. For bacon with a particularly heavy salty taste, in order to allow more salt precipitation. Friends can add some edible alkali to the salt water. This will make the bacon softener and the saltiness will fade quickly.

Although bacon has a special taste and is an essential ingredient in many households. However, bacon is high in salt and cholesterol, so it is necessary to eat it as little as possible every day. If you have high blood pressure and other diseases, try not to eat bacon.

Salt must be added to the bacon during the curing process, otherwise the meat will spoil quickly. However, because of the different waxing process and the different tastes of each person, some people will feel that it is too salty, which is mainly due to the fact that the lean meat inside absorbs too much salt.

Many people like to eat bacon, a thin slice, the meat is tender, and it is very delicious. This kind of meat has a good taste, fat but not greasy, and has a unique flavor. Stir-fry with bacon and the taste will become very delicious. Moreover, bacon also has the function of appetizing and digesting, so it is deeply loved by people.

1: If you put too much salt during marinating, you can lift the bacon by hand, shake off the excess salt on the surface of the bacon, and then add pepper powder and chili powder to marinate together; 2: If the bacon tastes too salty, you can wash the bacon first, cut it into large sections, put it in water and cook it, take it out after cooking, and then cut it into slices and fry it.

How do you fry bacon deliciously? 1. First of all, prepare the ingredients: bacon, garlic sprouts, garlic and various seasonings; 2. Wash the bacon, put it in a pot and cook for 20 minutes, and remove it after cooking; 3. Cut the boiled bacon into slices and cut the garlic sprouts into segments; 4. Heat the pot, pour in a little oil, a few peppercorns, after the fragrance, pick out the peppercorns, pour in the bacon slices and stir-fry 5, stir-fry until the bacon fat part is transparent, pour in a little light soy sauce, stir-fry well, pour in the garlic sprouts and fry together.

3 days, there is water normal, do not have to be sealed. After the bacon is marinated, it can be hung out directly to dry, and it is generally hung in a ventilated place that can be sunny. Generally, it can be dried for about 3 days, and the surface of the bacon is oily and the texture of the bacon begins to dry and hard.

Note that during the drying process, the bacon should be put away at night when the humidity is heavy and when it rains, so as to avoid the bacon from getting wet and moldy. And it is also recommended to store the bacon in the refrigerator after drying.

Whether or not to wash the meat before marinating depends on the condition of the pork:

If the pork is very clean, we don't need to wash it, because when it is washed, water will get into the meat and it will spoil. If the meat is only a little dirty on the surface, we can simply wipe it with a towel. Of course, if the pork is particularly dirty, it will affect hygiene and eating, so it is better to wash it.

Marinate for 24 hours and then dry.

Preparation materials: 4000g of sandwich pork, appropriate amount of hot water, appropriate amount of coarse salt.

1. Raw materials are ready.

2. Grab a handful of coarse salt with your hands and rub it evenly on the pork. Rub it 3 times repeatedly.

3. After wiping and rubbing, lift the meat pieces and shake off the large salt grains, and keep the small ones that will stick to the meat pieces and are not easy to shake off, and then put the meat pieces neatly and flat in the container and compact them. Cover with a transparent net lid and marinate for 24 hours at room temperature between 20 and 5 degrees.

4. After marinating, rinse the salty juice on the surface of the meat with a heat of about 40 degrees.

5. Hang it piece by piece with an iron hook and place it in a place where the sun is directly exposed and ventilated. Drying in a place with direct sun and ventilation only takes 7 consecutive days to finish.

6. Dry until the meat is completely dry and hard, and cut the large piece of meat into two sections.

7. Put it in a sealed bag and put it in the refrigerator for refrigeration.

Generally, it will be about three days, and it is normal for water to flow out and do not need to be sealed.

Generally, it is marinated for about a week. Taste it! Then air dry.

3 days with water normal.

It doesn't have to be sealed.

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. In addition, it is necessary to rub the salt evenly on the meat, because the curing process of bacon is longer, and if you put less salt, 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.

If you don't put enough salt in the cured meat, it is easy to spoil. Therefore, if there is a slight peculiar smell, salt should be added in time, and the normal meat salt ratio is 3:1. Or eat it quickly, and take it to the sun to dry if you can't finish it. However, if the smell is too strong, the meat is already rotten and can only be poured out.

Precautions for curing bacon

In order for bacon to taste good, the material of pork must be good, and the ratio of seasoning must also be appropriate. If the dosage is too strong, the taste will be too salty and difficult to swallow, and if the dosage is too small, the bacon will taste worse.

Generally speaking, about 150 grams of salt can be used for about ten catties of pork. Of course, salt is not used directly, and then it needs to be fried slowly in a clean pot over low heat, and it is best to fry more when it is cooked.

Cured bacon mainly includes a kind of raw meat products made from livestock and poultry meat or its edible offal as raw materials, supplemented by salt, sauce nitrate or nitrite, sugar or spices, etc., which are processed by raw material finishing, pickling or sauce melting, cleaning and shaping, drying or baking drying.

The main characteristics of bacon are that the meat quality is fine, the color is red and white, the taste is salty, fresh and delicious, the flavor is unique, and it is easy to carry and store. Because of its slight differences in processing methods and the different formulas of raw and auxiliary materials, products with different flavors are formed, which provide more choices for the lives of the people.

Preserved pork, preserved duck, preserved rabbit, bacon meat such as dried gizzard, clear sauce meat, sauce sealed meat and air-dried beef meat, wind chicken, wind lamb leg and other air-dried meat. Among them, Sichuan bacon, Kaifeng mutton bacon, Nanjing duck, Ningbo duck, Chengdu Yuanbao chicken, Guanghan silk rabbit, Beijing clear sauce meat, Guangqiu sauce sealed meat, Hangzhou sauce duck, Yunnan wind chicken, etc. are all traditional famous products, because of their slightly different processing methods and different raw and auxiliary material formulas to form different products with different flavor characteristics.

Summary. Can be re-marinated.

Ingredients: unmarinated pork belly, salt, light soy sauce, dark soy sauce, sugar, white wine, Sichuan pepper chicken cubes, star anise.

1. The unmarinated pork belly needs to be rinsed off with sauce, marinated again, poured in all the salt, slowly rubbed for about two or three minutes, and marinated for an hour.

If the bacon is less salted, it will change its flavor and be dried, and it can still be drowned in salt.

Can be re-marinated. Ingredients: unmarinated pork belly, salt, light soy sauce, dark soy sauce, sugar, white wine, Sichuan pepper chicken cubes, star anise.

1. The unmarinated pork belly needs to be rinsed off with sauce, marinated again, poured in all the salt, slowly rubbed for about two or three minutes, and marinated for an hour.

2. Pour the liquor in a small basin into the remaining ingredients, heat it into a uniform mixture, cool it and set aside.

3. Thoroughly cool and mix the ingredients in the previous step and stir well.

5. Put the whole bag in a basin, put it in the refrigerator freezer, and turn the bag over every day to ensure that the meat is soaked in almost every place, and it is generally marinated in about 4-7 days.

6. Finally, take out the meat after marinating, remove the pepper material stuck to the meat again, tie the meat with a rope, and dry it in a cool and ventilated place for 7 days.

If the bacon salt is less, it has a peculiar smell, and it can be saved by the following 6 methods, namely: cooking wine to taste, rice water to taste, ginger water to taste, vinegar to taste, salt in time, spices to taste.

1. Cooking wine to taste

The cooking wine is soaked for about an hour, and then steamed with cooking wine and bacon.

2. Wash rice water to remove the taste:

Use the water left over from the rice washing, soak it in bacon, and you can also put in some alkaline noodles and soak it for four to five hours.

3. Ginger water to remove the taste:

Boil water with old ginger and rinse the bacon with ginger water.

4. Vinegar to remove taste:

Vinegar has the effect of deodorization and sterilization, and the bacon is soaked in vinegar for about an hour.

5. Add salt in time

The normal ratio of meat Zen lead brother He attack salt is 3:1.

6. Spice deodorization:

Add spices such as ingredients, ginger, pepper, pepper, hay, etc., put in the bacon, boil until boiling, and continue to cook over medium heat for ten minutes until the smell of the bacon is removed.