How long does it take to marinate the bacon before it can be dried, and how long does it take to dry

Cured meat is generally marinated for about 10 days before it can be dried.

Cured meat is generally marinated for 10 days before it can be taken out to dry. When drying the cured meat, it should be hung in a ventilated and sunny place, and it is necessary to pay attention to turning it at ordinary times, so that the whole cured meat can be evenly sunned.

When making cured meat, you need to first put pepper and salt into the pot to fry the fragrance, after slicing the pork, knead the meat slices with the fried pepper salt, and then put the meat slices into the jar, sprinkle the surface with pepper and salt again, and seal the jar completely. After marinating for 3 to 4 days, turn the meat slices, and after marinating again for 4 to 5 days, take out the meat slices and put them in a sunny place to dry.

The salted meat should be marinated for about 10 days before it can be dried.

How to marinate the salted meat:

1. Put the salt and peppercorns in the pot and fry until fragrant.

2. Cut the meat into long strips of about 5 cm, knead the surface of the meat with fried hot pepper salt, then put the meat in a clean small tank, sprinkle the remaining pepper salt on the meat surface, and press the surface of the meat with a clean weight to cover the mouth of the tank.

3. After marinating for 3 or 4 days, turn the meat up and down, press it with a heavy object, and after marinating for 4 or 5 days, take out the meat and hang it in a cool and ventilated place. After drying, move to a clean jar for preservation, and sprinkle a layer of fine salt on the meat surface, cover it well, and take it with you in the future.

It can be collected in about seven days. Bacon is generally marinated for 7 days and then dried, and it is best to dry it for a week. Pay attention when drying, hang it in the sun during the day, and if it rains halfway, put the bacon in the refrigerator first to avoid mold.

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.

Precautions for bacon meat.

The standard of salted meat is that the appearance is dry and clean, the meat is tight and firm, the cut is flat and shiny, the muscles are red, the fat side is white or reddish, and it has the inherent flavor of salted meat. Salted meat is produced in winter, durable storage, and should be marketed all year round.

Tips for marinating meat: When marinating meat, adding an appropriate amount of white sugar can improve the taste of the finished product, buffer the saltiness, make the meat have a special umami flavor, promote the expansion of gelatin in the meat, the meat tissue is soft and juicy, increase its nutritional value, and have a good effect on the quality of the marinated meat. However, white sugar should not be added too much, otherwise it may cause salt fermentation and meat spoilage.

About 10 days.

After the salted meat is marinated, drying is the key. Hang the cured meat in a ventilated and sunny place to dry, pay attention to turning, so that the sun is evenly dried on the cured meat, generally in about 10 days, there is a little oil oozing out on the meat skin and the fat part, the fat meat is white and light pink, and the lean part is dark red, otherwise it needs to be dried.

Cured meat should be well ventilated in the air, and try to avoid direct sunlight in the environment, there is no certain amount of hanging for a long time, generally let him hang for a longer period of time, hang until the beginning of a lot of oil down, you can start to collect, to what extent, depending on personal preference.

Precautions

1. Don't wash the meat when you buy it, it is easy to deteriorate if it is stained with raw water. It is best to blow dry the top layer of the meat before marinating.

2. Because the rib meat is fat and thin, the marinated meat is very tender. If you are afraid of oil, you can also marinate it with sandwich meat or leg meat, but it feels like it is not as good as rib meat.

3. The amount of pepper salt is determined by yourself, more pepper salt is salty, if you want not to be too salty, you can rub a thin layer on it.

4. Do not use stainless steel or aluminum products for containers. It's better to use a bowl or a jar or something, my mother used to use these pickles, but I don't have them myself, and now I don't have a place to buy them. That's why I use a ceramic pot, and I can also use enamel.

Pots and other containers of natural materials.

Summary. Cured bacon is generally placed on the balcony or other places to dry for a few days at the end, so how many days does it take to eat salted meat? In fact, generally speaking, the marinating time is generally less than 2 days or more than 20 days, so that the salted meat can be eaten.

According to the research of experts, the nitrite content of cured salted meat is not high within 2 days of starting to marinate, but the nitrite content reaches the peak on the 3rd to 8th day, and begins to decline after the 9th day, and basically disappears after 20 days. Therefore, the marinated bacon is generally shorter within 2 days, and the long one should be marinated for a month before it can be eaten. We usually press the bacon with a large stone or something else to prevent the bacon from losing water.

Baconed meat is generally marinated for a few days.

Hello dear! I'm glad to serve you, and here is the one to help you find out:

Cured bacon is generally placed on the balcony or other places to dry for a few days at the end, so how many days does it take to eat salted meat? In fact, in general, the marinating time is generally less than 2 days or more than 20 days, so that the salted meat can be eaten. According to the research of experts, the nitrite content of cured salted meat is not high within 2 days of starting to marinate, but the nitrite content reaches the peak on the 3rd to 8th day, and begins to decline after the 9th day, and basically disappears after 20 days.

Therefore, the time for marinating salted meat is generally short within 2 days, and the long ants should be marinated for a month before they can be eaten. We usually press the bacon with a large stone or something else to prevent the bacon from losing water.

Marinate for 5-7 days before drying.

Here are the steps to make it:

Ingredients: 8 kg of meat, 255 grams of salt, 20 grams of rock sugar, 10 light soy sauce, 10 grams of braised soy sauce, 15 grams of high liquor.

1. Clean the meat of the pig and drain the water.

2. Prepare soy sauce, salt, light soy sauce, rock sugar, and high liquor.

3. Spread the salt evenly on top of the meat.

4. Spread the light soy sauce and teriyaki soy sauce evenly on the meat, add rock sugar and knead the meat evenly.

5. Cover with plastic wrap or a large convenience bag.

6. Press a weight on top of the covered meat.

7. Stir the meat every two days.

8. Marinate for 5 to 7 days, string the marinated meat with a rope and hang it in the sun for half a month to 20 days.

9. After more than half a month, the bacon was made.

Hello, glad to your question. Seven days to half a month. Put half a catty of salt in 10 catties of meat, and it is easy to spoil or grow maggots if there is less salt.

When marinating, it should be kneaded vigorously, and then put it in a clay pot after kneading with salt, and the marinating time is seven days to half a month, mainly according to the size of the meat. 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.

Pay attention when drying, hang it in the sun during the day, and put it indoors at night to prevent cold dew at night and affect the taste. Cured bacon after the winter solstice needs to be marinated for 7 days before drying. Bacon can be marinated in the lunar month of the year (about January of the solar calendar).

When marinating, do not wash the meat with water, remove all the bones, cut it into long strips of about 2 catties, rub all the surface layers of the meat with salt, and then put it into a container in layers, and sprinkle some salt on each layer (if you want to have a good taste and increase the fragrance, you can add some peppercorns, white wine, and ginger when pickling); Finally, tie the container mouth tightly.

I hope mine can help you, and I hope you give me a thumbs up, thank you!

It can be dried after marinating for a day, and the method of salted meat is as follows:

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

Steps. First, the raw materials are ready.

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

Steps. 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.

Steps. 5. After marinating, rinse the salty juice on the surface of the meat with a heat of about 40 degrees. This step is important. (Because the steps make the saltiness of the meat more uniform inside and out, and also make the meat dry faster) Wash and drain.

Steps. 6. Hang it piece by piece with an iron hook and place it in a place where the sun is direct and ventilated for drying. Drying in a place with direct sun and ventilation only takes 7 consecutive days to finish.

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

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

Directions:

Cleaning method. To remove the salt from the cured meat, it is generally dissolved by rinsing with water, but its practical rinsing with water cannot achieve the purpose of salt removal.

The correct way is to use brine to rinse too much salt on the cured meat. The concentration of the brine should be lower than that of the cured meat, and after several rinses, the salt on the cured meat will gradually dissolve, and finally the light brine will be used.

Wash and serve. In general, repeated cleaning three to four times is sufficient.

10 days.

Cured meat can generally be taken out to dry after 10 days of marinating, but if you want to make delicious bacon, you should pay attention to the pork you just bought can not be washed, otherwise the pork is easy to spoil. And in the process of marinating, the meat slices should be turned regularly, and the meat between the pork ribs will make the cured meat taste better.