How much salt does it take to make bacon for 6 catties of meat, and how much salt cured bacon do you

In the traditional curing of bacon, 1 kg of bacon is 15 grams of salt, which is actually the most common ratio.

Because the amount of salt in bacon is related to the temperature and the thickness of the meat, the amount of salt is definitely different for different temperatures and the thickness of the meat.

If the meat is thick, add more salt to prevent the meat inside from being left without salt for a long time, causing the meat to stink. If the temperature is too high, you should also put more salt to prevent the meat from spoiling. The temperature is low and the meat is thin, so you should put less salt, so that the meat is not too salty.

The first ratio: the average temperature is 10-15 degrees Celsius.

The thickness of the meat is 2-3 cm.

When the average temperature is above 10 degrees Celsius, the temperature is still high at this time, I recommend that you put 16-17 grams of salt in 1 catty of meat, because this ratio is 1-2 grams more than the traditional ratio, which can prevent the meat from becoming stinky in the process of marinating. When marinating bacon, choose meat with a thickness of 2-3 cm, which can make the marinated meat easy to cut and not salty to eat.

The second ratio: the average temperature is below 10 degrees Celsius, and the thickness of the meat is 3-4 cm.

If the average temperature is below 10 degrees Celsius, 13-15 grams of salt is the most suitable for 1 kg of meat at this time, and the meat can be slightly thicker, and it is most appropriate to control the thickness at 3-4 cm. Because this ratio can make the bacon completely flavorful, but it will not cause the bacon to taste very salty. Chef Hu recommends that you marinate bacon when the local average low temperature is below 10 degrees Celsius, and the bacon cured at this temperature is the most fragrant.

6 catties of meat with salt only need to put about 100 grams is enough, too much is too salty.

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.

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.

It is necessary to rub the salt evenly on the meat, because the curing process of bacon is longer, and if the salt is less, 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.

Tips for picking meat:

When choosing pork, not all parts of pork are suitable for bacon. If you want to make bacon taste good, the front leg meat and pork belly, these two parts of pork, are the most suitable for bacon. Because the pork here has both fat and lean meat, the bacon will taste fat and lean, which is more delicious.

Therefore, when we buy pork, we must not buy pork with bones, because these pork with bones taste more chai, and if it is used to make bacon, the meat quality will be very old. And in the process of bone preservation, it is easy to attract insects, which is not conducive to the long-term preservation 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.

How much salt should I put in the pickled meat? I've also read a lot of articles, some people say that 100 catties of meat need 15 catties of salt, and some people say that 100 catties of meat need 10 catties of salt, anyway, there are as many as they say. In fact, the cured bacon in our house is not based on the amount of meat to decide how much salt to put in the meat.

Because the salt only covers the meat for one purpose, that is, to keep the bacon from being bad, not how much salt to put in the meat for the sake of whether the meat is salty or not salty.

Put 250 grams of salt in ten catties of meat. The following introduces the specific method for reference, first prepare the materials: 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 peppercorns, and half star anise.

1. Wash the pork belly, cut it into an appropriate length, put it in a large basin, pour in an appropriate amount of salt, and slowly knead it for about two or three minutes to make each piece of meat evenly covered with a thin layer of salt, then cover it with plastic wrap and marinate for about an hour.

2. Pour light soy sauce, dark soy sauce, white sugar, Sichuan pepper and star anise into the pot and stir well, then heat until a little smoking, then turn off the heat and let cool for later use.

3. After the seasoning juice is cooled, pour in an appropriate amount of liquor, stir evenly and set aside.

4. Put the two fresh-keeping bags together, then take out the pork belly, put it in the fresh-keeping bag, then pour in the seasoning sauce, tie a knot, and roll the bag up and down, left and right, so that each piece of meat sticks to the liquid.

5. Put the fresh-keeping bag in the refrigerator and marinate for 4-7 days, turning the bag down every day to ensure that every part of the meat is soaked in the seasoning sauce.

After 7 days, tie the meat with a rope and hang it in a cool and ventilated place to dry for about 7 days.

Ten catties of bacon require 150g of refined salt.

In fact, bacon is generally marinated according to the ratio of one pound of meat and one or two salts, 10 pounds of fresh meat is recommended to put 10 taels of salt is the best, when the time comes, we cut the meat into small strips, prick some small eyes on it with bamboo skewers, put it in the pot and add water to boil for 20 minutes, take it out and marinate it with condiments, and then put it neatly with the skin down and the meat up neatly, and then press the weight on it, so that the pickling is about 5 days, and you can take it out and put it on with a rope, and hang it in a ventilated place to dry!

1. Put about 150 grams of salt for every 10 catties of cured bacon. 2. 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. 3. Because bacon is a pickled food and contains a lot of salt, it cannot be eaten at every meal, as a recipe to regulate life. Of course, you can use steaming or multiple steaming to reduce the salt content of the meat as much as possible, and you can eat more; At the same time, I was able to enjoy the simple aroma of the bacon.

How to make bacon: prick a hole in the meat and put cotton thread on it; Add salt to the meat and spread evenly; Dry in a cool place until the surface is dry; Put the meat in a basin, add light soy sauce, sugar, and high white wine, and marinate for 10 to 15 hours; Air-dry in the shade for twelve hours; Put the meat into a basin, add light soy sauce, sugar, and high liquor, and continue to marinate for 10 to 15 hours; Place in a cool and ventilated place and continue to air dry for two to three days until dry and hard.

Put 25g of salt on a pound of cured bacon, and the specific method is as follows:

3 kg of pork belly, 25g of salt, 50 ml of dark soy sauce, 60 ml of light soy sauce, 30 ml of liquor, 20 grams of rock sugar, 2 star anise, and a handful of peppercorns.

1. Go to the market to buy fresh pork belly, wash it, cut it into pieces, and dry it.

2. Prepare the seasoning.

3. Pour all the pieces into the basin, rub them for a while, cover them, and marinate them for three days.

4. This is the effect of the meat pieces after two days of marinating.

6. The bacon effect after 5 days of air drying.

15 (grams), that is, 150 grams (3 taels) of salt for 10 catties of meat. The bacon cured by this ratio of salt and meat is neither salty nor light, and the taste is just right. 2. When drying bacon, look at the weather for a week, and make it best on a sunny day.

And the local temperature should not exceed 10 degrees, if the temperature exceeds 10 degrees, the temperature is relatively high, and the bacon may become stinky. If the local temperature is within 5 degrees, it is no problem to use this ratio; If the temperature is 5-10 degrees, it is recommended to put a little more salt, and 20 grams of salt can be put in 1 kg of meat.

The ratio of about 1 is divided into three portions and used in three parts. The first time is the first salt, the second is the big salt, and the third is the double salt. The initial salt is evenly applied to the surface of the raw meat.

The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack. After 4 5 days of overturning, the upper and lower floors are reversed; and sprinkle with an appropriate amount of fresh salt. After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied.

It takes about 25 days to rub the salt three times to make it a finished product.

I hope it can help you if it's convenient for you, please help me like it.,Thank you.。