Salted pork for a few hours to taste 20

The pork can be eaten after ten days and half a month. In rural Guangdong, from the autumn equinox in August, as long as the weather is clear, you can make cured meat. Pork belly, cut into a long strip and peel, about 1 catty or so.

Put it on a plate and put ginger, wine, vinegar and dark soy sauce in the seasoning. Light soy sauce. Salt.

Sugar. Mix with the pork belly, let it sit overnight, thread it with a rope and hang it under the eaves. Hang it higher, where the sun can get it, so as not to bite flies.

How to marinate pork.

1. Select the pork belly with an appropriate ratio of fat and lean, and cut it into sections according to the size of the container. Wash the pork belly and control the moisture.

2. Put light soy sauce, dark soy sauce, sugar, cooking wine, salt, Sichuan pepper, star anise, etc. in the container. Place the pork belly in a container and stir it repeatedly to absorb the flavor.

3. Cover the container and place it in a cool place. Turn it over every morning and evening for better coloring. After a week, the color of the meat becomes darker and it is fully flavorful.

4. When eating, it is steamed in a pot, sliced, dipped in garlic sauce, or directly used to fry other vegetables.

If it is cured bacon, the pickling method in our hometown takes about a week to marinate in winter when the temperature is about 0 degrees Celsius.

Would you like to eat it on the day? If you take it to fry it salted. The pork will not be slippery Marinate with cornstarch + oil + a small spoon of sugar for 3 hours. The pork will be slippery when stir-fried

Depending on whether you slice or the whole piece of meat, the whole piece will be slow, and it is better to marinate for a few more hours.

Summary. Hello, if you add more salt to the marinated meat, you can only keep it in a cool and ventilated place for 2-3 days, because the meat is easy to spoil and easy to breed bacteria, so it should be stored in the refrigerator as much as possible. If the meat is salted, the salted meat can be stored in a dry environment for three to five years, but if it comes into contact with too much moisture or moisture, it is easy to develop mold spots and deteriorate.

Therefore, the key factor in the shelf life of bacon is the humidity and dryness of the environment.

Hello, if you add more salt to the marinated meat, you can only keep it in a cool and ventilated place for 2-3 days, because the meat is easy to spoil and easy to breed bacteria, so it should be stored in the refrigerator as much as possible. If the meat is salted, the salted meat can be stored in a dry environment for three to five years, but if it comes into contact with too much moisture or moisture, it is easy to develop mold spots and deteriorate. Therefore, the key factor in the shelf life of bacon is the humidity and dryness of the environment.

Abstract Hello, I am glad to answer for you, generally a little peculiar smell of meat can be marinated bacon, but it is recommended to rinse with water before use, and then put the meat in salt water to soak, soaking will have the effect of removing odor. But if it is meat that has gone spoiled, then it can no longer be marinated. Because spoiled meat will breed a large number of microorganisms and bacteria, it is easy to be infected with bacteria after eating, causing harm to the human body.

Can fresh pork be salted to make bacon if it has a peculiar smell?

Hello, I'm glad to answer for you, generally a little peculiar smell of meat can be marinated bacon, but it is recommended to rinse with water before use, and then put the meat in salt water to soak, soaking will have the effect of removing odor. But if it is meat that has gone spoiled, then it can no longer be marinated. Because spoiled meat will breed a large number of microorganisms and bacteria, it is easy to be infected with bacteria after eating, causing harm to the human body.

Thank you! I washed the water yesterday morning and salted it without soaking it in the brine, put it in the refrigerator, and today I found that some of the meat turned green, what is going on.

Hello, the meat is green, it should have gone bad. Generally speaking, fresh meat will retain its original color after being stored in the refrigerator and will not change color. There are two reasons for this, one is that the meat you bought back is not fresh, and the other reason is that there is a problem with the micro-freezing of your refrigerator, and the bacteria in it are excessive, which should be the quality of the meat, not the refrigerator.

The ratio of salt to cured meat is 10 to 1, and 100 grams of salt is placed for every 1 kilogram of meat. 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, no mucus on the surface, bright red color of the cut surface, and a slight yellow fat.

Because of its delicious taste and long-term storage, it is very popular with consumers.

The cured meat produced in Zhejiang, China is called southern meat, and the cured meat produced in northern Jiangsu is called northern meat. Cleaning of cured meat: rinsing the cured meat with clean water can not achieve the purpose of removing salt, if you rinse it with brine (but the concentration of brine used is lower than the concentration of salt contained in the cured meat), rinse several times, the salt contained in the cured meat will gradually dissolve in the brine, and finally wash it with light salt water to cook.

During the curing process, there is a certain amount of protein loss in meat. Due to improper storage of cured meat, the adipose tissue can undergo hydrolysis and auto-oxidation of unsaturated fatty acids under the action of air, sunlight and other factors, and even rancidity, resulting in a decrease in nutritional value.

Allow for a minimum of 8 hours or more.

To prepare the ingredients for the preparation of the cured pork:

Pork belly: 3500g, salt: 100g, light soy sauce: 75ml, dark soy sauce: 75ml, sugar: 100g.

1. Wash the pork belly after buying it (first ask the butcher to make a hole in the skin).

2. Dry in a ventilated place.

3. Mix the marinade into the dried pork belly.

4. Mix well, stir every 30 45 minutes, and marinate for at least 8 hours or more (I marinated for 24 hours).

5. Thread the meat with hemp rope and hang it in a ventilated place to dry. (It's best to avoid direct sunlight as this will produce oil.) When the autumn wind is strong, 3 or 4 days will do).

The bacon marinated for 4 hours can absorb the flavor. The bacon marinated for four hours can be hung. Absorb the ingredients well, and the flavor can be absorbed in four hours, at which time you can hang it to dry and air dry.

Then it will be dried for about a week, and it will be almost ready to eat. Hang the marinated pork belly in a ventilated and sunny place until the oil comes out. Generally, it is best to bask for a week.

In the evening and at night, the humidity is heavy, and it should be put away in the refrigerator in the evening to prevent cold dew at night and affect the taste, and air dry until the bacon is oily.

Dangers of eating bacon:

1. First of all, bacon has a very high fat content. In terms of weight, the fat content in 100 grams of bacon is as high as 50%; Not only that, bacon also contains a considerable amount of cholesterol 123 mg per 100 grams, which is 50% higher than porkThere is a lot of evidence that saturated fat and cholesterol are "risk factors" for high blood lipids.

2. Secondly, bacon has a lot of nutritional loss. During the production process, many vitamins and trace elements in the meat, such as vitamin B1, are almost lost. Vitamin B2.

The content of niacin and vitamin C is zero. It can be said that bacon is a "double nutritional imbalance" food. The adverse health effects of this double imbalance may also be "exacerbated".

3. The salt content of bacon is high. The sodium content of 100 grams of bacon is nearly 800 milligrams, which is more than ten times the average amount of ordinary pork. Long-term consumption of large amounts of bacon virtually causes excessive salt intake, which may aggravate or lead to increased or fluctuating blood pressure.