Is salt bacon OK now? Is it okay to use salt for bacon?

This is done after the Winter Solstice Festival and before the twentieth day of the lunar month.

The practice of cured bacon (unsmoked wind-blown meat).

Buy fresh meat from the vegetable market, clean the residual hair on the meat skin, use a knife to scrape the meat skin, and scrape it directly without water.

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The old ginger is foamed, the pepper is put aside, and the mash juice needs to be freshly made in the vegetable market or at home to be active, and the supermarket bottled inactivated mash is useless. Break the star anise, cinnamon, tear the bay leaves, fry the salt in the pot, add pepper and spices to fry the fragrance, put it out and let it cool for later use.

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Spread an even layer of white wine on each piece of meat, then smear the mash juice, knead and marinate for a while, and then sprinkle with ginger foam. Mix pepper in the spice salt, then coat each piece of meat with spice salt and rub it a little to help the salt melt into the flavor. Then put it in a container and wrap it in plastic wrap or cover it with a lid (I take a pot upside down directly, and turn the meat every day), marinate it in a cool place, and turn the meat up and down every day, because the blood water (salt water will go down), turning the meat can make the upper and lower layers of meat taste evenly.

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It's cold now, and the living room and bedroom are heated, so I put it all in the corner of the kitchen.

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Salt of two or eight has been salted for five days, and it is time to wear a rope today. It looks like the surface of the meat is sticky, don't be afraid, it is the effect of mash fermentation, and the meat with mash juice must be washed before it can be dried, otherwise the surface is sticky with sugar, and it will not dry for a long time. If you don't add mash juice, you can use two or five salts, and you can directly wipe off the spices and hang them to dry.

If you are worried that the meat is bad when you add the mash juice for the first time, you can try to make a piece of meat with the mash juice first, anyway, the other recipes are exactly the same, and compare the taste when it is done. My family prefers the mellow aroma of fermented mash.

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Blanch a little water, quickly wash the meat, hang it up and clean the water with your hands, and arrange the shape of the meat.

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Hang it in a well-ventilated place to dry, and dry it to the extent you like it and store it (Sichuan generally dries for 15-20 days). It is recommended to vacuum the refrigerator for refrigeration, and if the refrigerator is frozen, it will last longer.

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Now it's okay to marinate bacon in this season, and he won't spoil, unlike when marinating bacon in summer, it's easy to spoil. Autumn is cold and the weather is cold, and marinated bacon is just right.

Yes, the weather is getting colder, and it is okay to marinate bacon at this time, most of them are the best to marinate after a while, but now it is okay.

Not if you follow the traditional process. Traditional bacon is cured in the month of wax, because the water and soil climate at that time cured bacon is not only delicious, but also has a long shelf life.

Is it okay to marinate bacon now, yes, now, it's okay to marinate bacon now? Yes, the spicy cured bacon is just right now. Pork is cheap! Particularly money-saving.

No, bacon made without salt doesn't taste right.

Ingredients: 10 catties of pork belly, 100 grams of salt, 200 grams of rock sugar, 150 grams of light soy sauce and dark soy sauce, and 2 taels of high liquor.

Method 1: Cut the pork belly into centimeter-thick strips (let the meat seller cut well) wash it with warm boiled water, cool and dry it slightly; 2. Prepare a large basin, pour in the prepared materials, and then put in the pork to marinate for more than 24 hours (marinating for two or three days is more flavorful), once every 12 hours; 3. After pickling, wear a rope and hang it in a ventilated place, about ten days and half a month!

Sichuan bacon production steps:

1.It is best to buy two-knife meat and sitting mound meat, wash it with water, dry it in a ventilated place for two days, and the water will evaporate and dry.

2.Stir-fry the salt, peppercorns, and spices together until the salt turns yellow.

3.Spread the fried salt evenly on the meat (the salt is about half a catty, you can master it according to your own taste), and put the salted meat in the basin to marinate for about 7 days, and turn it once a day.

After the day, take out the meat, wash it with salt water or something, and dry it (be sure to dry it in a particularly ventilated place!).

5.After drying for about two or three days, the meat is removed, placed in a special barrel, and the dried meat is smoked repeatedly with cypress branches, so that the fragrance of the cypress branches penetrates into the meat, until the meat is bright red and the meat is relatively dry.

6.After the meat is smoked, it is usually taken out and placed in a ventilated and dry place, or after it has cooled, it is placed in the refrigerator.

7.When you want to eat it, remove the bacon and wash it. It can be boiled directly in water, and it is better to cook it until the chopsticks can easily insert it into the meat; In addition, it can also be stir-fried with vegetables (cauliflower, garlic sprouts, beans, etc.).

The ratio of meat to salt is 10:1. Here's how to marinate bacon:

Ingredients: 500 grams of pork belly, 50 grams of salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, 15 grams of sugar, 15 grams of high liquor, 10 peppercorns, half star anise.

1. First cut the pork into strips with a knife, add the prepared salt, stir well, and let it stand for 45 minutes.

2. Then put all the accessories except the liquor into the basin, heat it over low heat, turn off the fire with smoke and cool it.

3. After cooling, add the liquor and mix well.

4. Then put the pork and the mixture in a bag, mix well, and tie it well.

5. Put it in the refrigerator for 3 days after fastening.

Take it out after the day, hang it with a rope, put it in a ventilated place to air dry, and it will be ready after air drying.

Hello Answer! I'm helping you organize the answer, I'm looking at your question, I hope my answer can help you eat salt normally, the most important thing is the first tip for other steps is not to wash bacon with water, I believe that there are many people who will buy some fresh meat before marinating bacon, and when choosing meat, we had better choose pork belly, because the taste of pork belly will be very delicious. In fact, before marinating the pork belly, I believe that many people are very accustomed to washing the pork belly with water, but when marinating the bacon, it is absolutely not possible to wash the bacon with water, if there is some water left on the bacon, then this will shorten the preservation time of the bacon, so before marinating the bacon, we just need to take a relatively clean rag and wipe the pork belly once.

The second tip is not to only put salt, that is, when marinating bacon, you need to put salt, but if you only know how to put salt, then the cured bacon is delicious, in fact, we can put some spices when marinating bacon, such as star anise, peppercorn, fennel, etc., so when frying salt, we must put all these spices into it and fry it together.

The last tip is to marinate the pork belly before air drying, before you must marinate the pork belly first, we first sprinkle the salt that has just been fried and cooled evenly on the bottom of the pot, and then evenly smear the pork belly with a layer of salt and then put it in the basin, and then sprinkle a layer of salt on the surface of the pork belly to marinate, about four or five days, you can air dry the marinated pork belly, so when marinating bacon, it is necessary to ensure the meat quality of the pork belly. Moreover, there can be no moisture when marinating the pork belly, and adding some other spices can also make the cured bacon more delicious, and it will not be bad for a long time.

When making bacon in the countryside, how much salt is the most appropriate amount of salt to put in a pound of meat? On our side, it is generally about 7 grams per catty of meat, which is not salty or light, and the preservation time is also long.

However, there may be differences in ambient temperatures in different parts of the country. When it comes to bacon, I think many people like to eat it, this special taste is very delicious, very good for rice, no matter how fat the bacon is, it is not greasy to eat at all, and there is a special flavor, so it is loved by many people. Let me share it in detail.

First, how much salt to put a pound of meat, a pound of meat can normally put about 7 taels of salt, bacon salt on the one hand to make the taste better, more importantly, so that the bacon can be kept longer. When making bacon, too much salt is too salty, and too little can not be stored for too long, so this amount should be controlled. According to the recommendations of the dietary guidelines, the amount of salt we consume every day is about 5 grams, and it is most appropriate to put 7 grams of salt in a pound of meat when making bacon, because it is necessary to cook before cooking, and then it has to be fried, so part of the salt will be lost, and it will taste just right; If you put less salt, after boiling and stir-frying, the taste will definitely fade, and it will not taste very good.

Second, bacon production steps 1, select the pork belly, cut into three-finger-wide strips, wash and let it dry at room temperature, you must remember that it is to dry the water, not in the sun. It is to ensure that there is no moisture on the surface, and that's it.

2. The next thing is to smear the salt, according to the 7 grams of salt for a pound of meat mentioned above, smear all the pork belly with salt, spread evenly, and then prepare a large vat or basin, put the meat inside, and sprinkle a layer of salt between the meat and the meat. The marinated jar or basin must be clean and dry, and the lid must be left on for five days. 3. When the time is up, take out the meat, tie it up with flies or hang it with a hook, hang it in a ventilated and cool place to dry, and remember not to expose it to the sun.

After drying like this for a period of time, if the surface of the meat is too dry, a bag should be put on the outside, but one end should be left for ventilation. Bacon is not the better the drier, and if it can't be dried like firewood, it is best to press it easily and bounce it up with your fingers. Of course, it can also be dried for half a month, vacuumed, or stored in the refrigerator.

When making bacon, the meat will be bad if you put less salt, and it will be salty if you put too much, so it is generally more appropriate to put about 25 grams of salt (that is, half a tael of salt) for a pound of cured bacon.

If you put about three spoons of salt on one pound of meat, it is most appropriate, because this ratio is just right, so it is most appropriate to put three spoons of salt when making bacon.

Half a pound of meat is most suitable for two taels of salt. The amount of salt should not be put too much, otherwise it will be very salty and difficult to swallow; If you put it less, it is not easy to taste, and it can't be stored for too long

Ingredients for marinating bacon: pork, salt, peppercorns, cumin.

Ingredients for marinating bacon: pork, salt, peppercorns, cumin.

When marinating 1 kg of cured meat, putting 15 grams of salt is the most suitable for burying. There is a saying in our countryside that "10 catties of meat and 3 taels of salt", that is to say, when marinating 1 catty of bacon, putting 15 grams of salt is the most suitable for bending the bridge pin, and the bacon marinated in this ratio is not salty or light, and it is preserved for a long time.