How much salt and sugar do you need to marinate 10 pounds of bacon? What to look out for?

I think that to marinate ten catties of bacon, you need to put two catties of salt, and then put one catty of sugar, and you need to pay attention to the meat during the curing process, do not contain water, and let each piece of meat be evenly coated with salt.

Generally, 15 catties of salt and 5 catties of sugar are needed, so that the ratio of 3:1 will make the bacon marinated very delicious, the taste is particularly delicate, and it is also very spicy and delicious.

20 grams of sugar and salt, first put the meat in a pan and blanch the water. In this way, the meat will be more flavorful, and it should be packed in an airtight container. Store in a cool, dry place.

150 grams

The ratio of salted bacon to edible salt is 1:15, so 10 catties of bacon need to put 150 grams of edible salt. After cleaning the bacon, put it in a basin, pour in the edible salt, apply it evenly with your hands, and massage the bacon evenly, so that the salt can gradually penetrate into the meat.

In addition to adding edible salt, marinated bacon also needs to add soy sauce, rock sugar, dark soy sauce, and white wine, so that the marinated bacon is delicious.

Precautions for baconThe practice of marinating bacon is different in each place, mainly the formula ratio should be mastered, the proportion of salt should be mastered, the salt is less and easy to spoil, it is not easy to preserve, the salt is too much, and it will be too salty, which affects the taste, when marinating bacon, the meat should not be washed, otherwise it is easy to spoil when marinating, and it is wiped with white wine.

When marinating bacon, you can put a little spice together according to your own taste when frying salt, so that the cured bacon is more fragrant and delicious, the salt must be evenly smeared, otherwise it is easy to deteriorate, when marinating the meat, the middle should be turned over, so that the marinated bacon will taste evenly.

About 150 grams of salt should be put in cured bacon every 10 catties.

Spread the seasoning evenly on each part of the pork and cover it with a layer of plastic wrap. It is then placed in a cool and ventilated place and marinated directly for three days. When marinating pork, you must remember not to put it in a heated room.

It is best placed in an environment below 5. After three days, turn the bacon up and down so that the bacon can be flavored. After turning the dough, seal it again with plastic wrap and marinate for three days.

Precautions for curing bacon.

Some people say that making bacon is really too simple, that is, it is repeatedly smeared with salt, and then dried or air-dried. In fact, there are still a lot of particularities in making bacon, such as Cantonese bacon is mainly pork belly strips, using pork ribs, which are made by baking, with golden color, sweet and refreshing. Hunan bacon is made of Ningxiang pig with thin skin and tender meat as raw material, which is made through 6 processes, salty and palatable, and fragrant.

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.

For 10 catties of pork, we only need to put 150 grams of salt in it

On average, a pound of meat is about 15 grams, and this proportion of salt is very appropriate. (Ordinary edible salt is used here, not coarse salt). The bacon made by this salt ratio is neither salty nor light, and the taste is just right.

Generally, the pork can be directly coated with salt and marinated after it is ready, but if you want the flavor of bacon to be more fragrant and delicious, we will generally mix salt with several spices and stir-fry it together, namely Sichuan pepper, star anise, bay leaf, and cinnamon.

Tips for marinating bacon

1. When marinating bacon, 150 grams of refined salt can be put on 10 catties of bacon. Don't be mistaken about this ratio. The bacon marinated in this ratio has a taste that is neither salty nor light.

2. When marinating bacon, in addition to putting refined salt, don't forget to put cumin and peppercorns, these two seasonings in the bacon, mainly play a role in increasing flavor and removing fish.

Pork marinating time

When marinating pork, it is generally about 7 days for the best time, if the weather is cold, you can marinate for about 10 days, and if the temperature is 5 10, it only takes 7 days.

When the pork is marinated, it must be sealed and marinated, not exposed to the outside air, and in the process of marinating, remember to turn it over every day, only in this way can the pork be marinated in place, and the taste will naturally be better.

10 catties of meat per catty of one or two salt, that is, 500 grams of salt (1 catty), first fry the salt and put in 2 taels of dried peppercorns and two small pieces of cinnamon together to stir-fry fragrant, put aside after the cold, and then evenly spread on the meat, in a container to marinate for about 5 days, and then wash and hang up.

Including preserved fish, only three taels of salt are needed for every ten catties. Specific production method: cut the meat to two to three catties, salt the entire surface of the meat to wipe hard, and then put it in the plate, marinate until four days to turn over once, up and down must be turned, and then marinated for three days, there is the sun can cool it, after smearing the salt, put the meat in the tile gang to marinate for about 15 days, turn 2 times halfway, pig's head, pig's feet put the lowest, so that it is easy to enter the salt.

In: When smoking bacon, the pork should be used for hot water soup, the blood should be washed clean, and the salt and meat should be dried before the fire is smoked.

Start to use an open flame to dry the skin of the meat, it is best to use a jar when marinating, place the rubbed meat in the jar, you can also add some ginger, star anise and the like, according to your own taste, and finally sprinkle a thin layer of salt on it, press a large stone, if you can't find a big stone, you can replace it with other heavy objects, after a day and a night, the salt of the lower half of the meat has basically melted at this time, and it has been immersed in the pork. So we need to flip the bottom half to the top half, once a day for three days. It lasts for 3 days.

Cut strips and marinate: cut the meat into 30 cm, 3 to 5 cm wide, fry the salt and peppercorns while the heat is rubbed on the pork, rub it into the cylinder with the skin facing down and the meat is facing up, layer by layer, the last layer is pressed with a heavy object, overturned once in two days, taken out in a week to ten days, a catty is about half a tael, so ten catties should be about half a catty of salt, or according to personal taste. If you put too much salt, you can remove the excess salt before the salt has invaded the meat, rinse the meat in clean water, and put it in a container to continue marinating.

Ten catties of bacon 3 amounts of salt is enough, in fact, to make bacon, the salt is evenly touched on the meat with your hands.

If you want to marinate 10 catties of bacon, you should control the ratio of salt and sugar, generally according to the ratio of 300 grams of salt and 100 grams of sugar to a pound of bacon, so if you want to marinate 10 catties of bacon, you should use three kilograms of salt and 1 kilogram of sugar to proportion, such a ratio is more appropriate.

Answer: Hello dear, it takes 150 grams of salt to marinate 10 catties of meat. Ingredients: 1000 grams of pork Accessories: 2 grams of pepper, 30 grams of salt, 5 grams of Sichuan pepper, 50 ml of light soy sauce, 50 grams of sugar, 20 ml of high liquor.

How to make homemade bacon:

1. First, use a spray gun to blacken the pork rind, and then soak it in cold water. 2. Then soak in cold water, soak for a while and scrape off the black substance with a knife.

3. Fry the salt and peppercorns together in a wok until the aroma of the peppercorns comes out and the salt is slightly yellow. 4. Pick out the peppercorns in the pot and put them in a food processor to crush. 5. Put the prepared pork strips in a basin and add an appropriate amount of light soy sauce.

6. Add an appropriate amount of sugar, pepper, fried salt, pepper powder, and white wine. 7. Wear gloves and grasp well to let the seasoning absorb the flavor. 8. Put it in the refrigerator and marinate for a week.

9. After marinating, hang the meat strips on the hook and dry them outdoors for about half a month. 10. Wash the dried bacon, steam it in a discharge pressure cooker for 20 minutes 11, let it cool after steaming, and slice it before eating.

Answer: Hello: 150 grams of salt are needed to marinate 10 catties of bacon; According to the calculation of 10 catties of meat, the salt used is about 150 grams, that is, 10 taels of bacon are put in 3 taels of salt, and it can be implemented according to this standard, and about 15 grams of salt are used per catty of bacon.

10 grams of salt and 10 grams of sugar should be added, because then it can play a conflict with bacon, and it is also very delicious and very flavorful.

With so much meat, it takes about a pound of sugar and two pounds of salt to marinate, so that it can be preserved for a longer time and has more flavor.

Put 150 grams of salt in 10 catties of meat. The amount of salt is about 3% of the weight of pork. The dosage is also adjusted according to individual tastes.

Examples of salted meats:

Ingredients required: Ingredients: 1500 grams of pork belly.

Excipients: 250 grams of edible salt, appropriate amount of star anise, appropriate amount of fennel, appropriate amount of bay leavesSpecific steps:

1. Put salt, star anise, fennel, bay leaves and other spices together and stir-fry.

2. Then use a knife to scrape the skin of the meat clean, do not wash.

3. Wait until the fried spices and salt have cooled and you can start.

4. First sprinkle a layer of salt in the basin and put a piece of meat in it.

5. Salt both sides of the meat, then sprinkle another layer of salt.

6. Put another piece of meat, a layer of salt and a piece of meat can be put away. After all the meat is put away, store it in a ventilated place for four days.

7. Hang in the sun, dry for about 20 days, the drier the sun, the longer the storage, avoid rain, remember to put it away when it rains.

Answer: Hello: 150 grams of salt are needed to marinate 10 catties of bacon; According to the calculation of 10 catties of meat, the salt used is about 150 grams, that is, 10 taels of bacon are put in 3 taels of salt, and it can be implemented according to this standard, and about 15 grams of salt are used per catty of bacon.

When marinating bacon, 150 grams of refined salt can be placed on 10 catties of bacon. The bacon marinated in this ratio has a taste that is neither salty nor light.

Spread the seasoning evenly on each part of the pork and cover it with a layer of plastic wrap.

Then put it in a cool and ventilated place, marinate it directly for three days, after three days, we will turn the bacon up and down, so that the bacon can be flavored, and then sealed with plastic wrap and marinated for three days.

After three days of marinating, we can wear a small hole in the top of the bacon skin and blanch it in hot water for two minutes. This step is mainly to remove excess refined salt and seasoning on the surface of the bacon. The bacon that results in this way is a little brighter in color.

Finally, it can be placed in a ventilated yard to dry for 14 days. <>

Ten catties of meat are salted with 150g.

The ratio of meat and salt to sale: follow the ratio of 10 catties of meat and 150 grams of salt, which is not easy to deteriorate, and the finished product is salty, fragrant and delicious.

The curing of meat is also known as salting, that is, the surface of the meat is rubbed with salt, salted water, sugar and seasoned and stored for a certain period of time. The purpose of curing is mainly to make the meat have the effect of preserving and preserving, and at the same time increase the flavor and color of the meat, and improve the eating quality of the meat. During curing, due to the osmotic pressure generated by the salt, the salt enters the meat tissue, and the moisture in the meat is infiltrated outward, so that the meat tissue is partially dehydrated, and at the same time, due to the osmotic pressure generated by the cured meat, the growth and reproduction of harmful microorganisms are stopped, so as to achieve the purpose of preservative.

<> bacon is generally marinated in the proportion of one pound of meat and one tael of salt, and 10 taels of salt should be added to the cured 10 pounds of bacon because it is good to do this.

Lap (xīlà 同" "肉" refers to a processed product made by the process of curing meat and then roasting (or exposing it to the sun). Bacon has a strong antiseptic ability, and it can prolong the preservation time and add a unique flavor.

10 catties of meat can be put about three taels of salt, that is, 150g, if the salt is too much, it will cause the bacon to be sold in the taste of salty in the pie, and the salt should not be put too little, otherwise it is not conducive to the preservation of bacon.

10 catties of marinated or bacon and 1 catty of salt for 5 days. The ratio of meat to salt is about 10:1, and the exact amount can be adjusted according to personal taste.

1. Marinating salted meat is one of the traditional practices in China, especially in the northern region, which can preserve pork for a longer time, avoid pork degeneration, and the taste of pickling is also better.

According to the traditional customs of our Jiangnan region, if you marinate bacon for ten catties, you generally put four to five taels of salt. Then stuff them inside a jar. At least a week. Take it out again, dry it in the sun, and it's good to get a fragrant sun.

Ten catties of meat with ten taels of salted bacon, the characteristics of cured bacon is that the meat quality is fine, the color is red and white, the taste is salty, fresh and delicious, the flavor is unique, easy to carry and store.

The general ratio is about 2 taels of salt for 1 catty of meat, so 10 catties of meat is 20 taels of salt. Try to spread it evenly with salt, and you can add more if you have a heavy taste. Cured meat is salted, also known as pickled meat, salted meat, and salted meat.

Cured meat is a popular food, good cured meat has a clean appearance, neat knife work, solid muscles, and a surface.

The ratio of meat to salt is about 10:1, and the exact amount can be adjusted according to personal taste.

1. Marinating salted meat is one of the traditional practices in China, especially in the northern region, which can preserve pork for a longer time to avoid pork spoilage, and the marinated taste is also better.

2. Cut the strips and marinate: cut the meat into strips 30 cm long and 3 to 5 cm wide, prick some small eyes with bamboo skewers, put them in a pot and add water to boil for about 20 minutes, take them out and marinate them with condiments, and then place them neatly with the skin down and the meat up up. Knead the peppercorns and salt that have been fried and blanched until warm, and then put them in a porcelain basin, with the skin facing down and the meat facing up, and stacking them layer by layer.

3. Then press a heavy object on it, so that it can be marinated for about 5 days, and then you can take it out and put it on with a rope, and hang it in a ventilated place to dry.

4. Steaming and slicing: Put the prepared bacon into warm water to soak soft, scrape off the yellow noodles, and brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam it with boiling water for about 1 hour in the upper drawer. Leave the drawer to cool, slice and serve on a plate.