Many people will marinate meat at home, what is the ratio of salt to cure?

On the eve of the Spring Festival, the rural people in the south where Hua Waist Sister is located are busy killing New Year's pigs and pickling bacon. The main material for curing bacon is salt, the amount of salt depends on the quality and taste of bacon. In our place, in general, the ratio of meat to salt is between two and 1 tael of salt for one pound of meat, that is to say, one pound of meat can not exceed 1 tael of salt, too little salt is put in, and the cured bacon is too light, which is not conducive to the long storage time of bacon; Putting too much salt and bacon too salty will also affect the taste of human consumption.

The salt used is according to the ratio of one pound of meat and three coins of salt. At the same time, as far as I know, when people in the same village make bacon, the amount of salt is generally controlled between two and five to three yuan per catty of meat. There are also individual families who make bacon according to the salt of three dollars and five dollars per pound of meat.

Exactly, this is because the amount of salt used is calculated based on the weight of the ingredients. That is to say, 500 grams of ingredients, make stir-fried vegetables and give grams of salt. Stews have soup, which dilutes the density of salt, and in order to get a pleasant salty taste, 9 grams of salt are given.

Due to the low climate in winter, fresh meat is generally not easy to change its taste, and cured bacon is of the best quality after being air-dried. In spring, summer and autumn, due to the hot and dry climate, there are many flies, and the fresh meat is easy to taste and insects. Therefore, cured bacon is still recommended in winter.

Although our living conditions have long since improved, even if it is not the Chinese New Year, every meal will be eaten well. Or during the Chinese New Year, there is a strong atmosphere of reunion, and the food is hard enough, that is, happy and happy, good and good. People's tolerance and exploration of food are also rare and broad, so we like to pursue the freshness of the ingredients, and sometimes we also prefer the special taste of time and salt, and bacon is one of the very good ones.

A good drying environment is also an important reason for determining the quality of the meat, the skill allows the meat to dry quickly, but also to maintain the moisture of the meat, keep the meat fresh. Finally, with the addition of firewood, the smoke of the pine branches can finally make good bacon.

The ratio is 10:1, so as to ensure that the salt content is just right, whether it is too salty or too sweet, it will affect the taste of the meat.

When marinating, the ratio of salt to meat is three to seven, three times the salt and seven times the meat, so that the marinated meat will be more flavorful.

It's 10:1. So be sure to pay attention to the amount of salt when marinating meat. If you put too much, it will affect the taste.

Put half a pound of salt on a pound of meat between two and a tael.

The ratio of salted meat to salt is generally 50:9. A pound of salted meat should be salted.

The specific ratio of salted meat and salt is as follows: when marinating salted meat, the amount of salt generally used does not exceed 15 to 18 percent, that is, according to the principle of "light at both ends and heavy in the middle". Use kilograms of salt per 100 catties of fresh meat, and be sure to add it three times, this method will not be too bad, and then pay attention to preservation.

Steps to marinate the bacon meat:Let the boss cut the meat into strips and dig a hole 10 catties of meat 7 taels of salt The recipe is this.

Wear gloves Be careful not to touch the raw water, it will be bad, massage the meat with salt, press it almost and paste a layer of salt, put it in a basin, and finally make a heavy object to press it, turn it over once in three days, turn the meat under it to the top, otherwise the pickling will be uneven, 14 days, so that you can hang it out to dry until it dries and produces oil.

Put 15 grams of salt in 1 pound of meat, and the amount of salt is about 3% of the weight of pork.

The practice of curing meat.

Ingredients: Ingredients: 5000 grams of pork (lean).

Seasoning: 250 grams of salt, 8 grams of Sichuan pepper.

1. Cut the pork into 500g strips, wash and dry.

2. Stir-fry the salt and peppercorns in a red pot, and let them cool.

3. Rub each pork with pepper and salt, put it in the tile jar, sprinkle a layer of salt on it, press and marinate it with a stone for 2-3 days, when the salt melts into marinade, add nitrate water and stir well, turn the meat up and down, so that all the salt is absorbed into the salt brine.

4. Marinate for about 20 days, take out the meat strips, tie them tightly with a rope and hang them in a windy place, so that they are not wet and rainy, and they can be stored for a long time without being bad. The key to making salted meat: nitrate, that is, a solution of potassium nitrate or sodium nitrate, can make cured meat red, but it is harmful to the human body, so it cannot be eaten in large quantities.

The ratio of meat to salt when marinating meat is 10:1. If the salt is too little, the marinated bacon is too light, which is not conducive to the long storage time of bacon; Putting too much salt and bacon too salty will also affect the taste of human consumption.

You can add an appropriate amount of Sichuan pepper and star anise to the salt, stir-fry together over medium-low heat, and wait until the salt turns slightly yellow. The most suitable temperature for curing bacon is below 10 degrees. <

The ratio of meat to salt when marinating meat is 10:1. If the salt is too little, the marinated bacon is too light, which is not conducive to the long storage time of bacon; Putting too much salt and bacon too salty will also affect the taste of human consumption.

You can add an appropriate amount of Sichuan pepper and star anise to the salt, stir-fry together over medium-low heat, and wait until the salt turns slightly yellow. The most suitable temperature for curing bacon is below 10 degrees.

When marinating salted meat, the amount of salt generally used does not exceed 15 to 18 percent, that is, kilograms of salt are used for every 100 catties of fresh meatAnd it must be added three times, and the dosage should master the principle of "light at both ends and heavy in the middle".

Marinated bacon is also regulated, and the ratio of salted meat to salt should be appropriate, so that the salted meat tastes better.

Food Profile:

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.

Because the addition of salt can make the water in the fresh meat analyzed, the meat is partially dehydrated, which will lead to the loss of some water-soluble vitamins such as B vitamins, and at the same time, inorganic salts are also lost to a certain extent. Nevertheless, because meat curing has the characteristics of simple processing, low cost, and certain flavor of cured meat, salting is still worthy of being a meat preservation method that is easily accepted by the masses.

Generally speaking, it is 25g of salt, that is, 2 taels of salt can perfectly absorb the flavor, and this amount is almost just right.

As far as I know, 15 grams of salt are put in a pound of salted meat.

1. The amount of salt is about 3% of the weight of pork. When marinating salted meat, the amount of salt generally used does not exceed 15 to 18 percent, 2, that is, according to the principle of "light at both ends and heavy in the middle". Use kilograms of salt per 100 catties of fresh meat, and it must be added in three times.

3. Removing the salt from the cured meat is generally dissolved by rinsing with water, but its practical rinsing with water cannot achieve the purpose of salt removal.

3. The correct method is to rinse the excessive salt on the cured meat with brine. 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 it can be eaten after washing it with light salt water.

Personally, I recommend that in general, three to four times of repeated cleaning is sufficient.

You need about 25 grams of salt, which is about half a tael, don't put too much, if you put too much, the meat is particularly easy to spoil.

It is more reasonable to put about 180 grams of salt, so that it can be preserved longer during the process of marinating meat.

It's about a catty, and the amount of salt used when marinating meat cannot exceed 15%, and it must be added in three parts.

The specific ratio of salted meat and salt is as follows: when marinating salted meat, the amount of salt generally used does not exceed 15 to 18 percent, that is, according to the principle of "light at both ends and heavy in the middle". Use kilograms of salt per 100 catties of fresh meat, and it must be added in three times.

It is more appropriate to put about 25g of salt (that is, half a pound of salt) for a pound of cured meat, and ten pounds of meat is half a pound of salt. In addition, it is necessary to rub the salt evenly on the meat, because the curing process of the meat 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.

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Answer this question by me to answer, typing takes a little time, please be patient with you to wait for a while I am happy to answer for you: some friends say 3 taels, some friends say 1 catty, and some friends say 7 taels, we said earlier, everyone's approach is different, more is less, because everyone's taste is different, want to achieve a unified standard, it is almost impossible, I marinate bacon every year, 10 catties of meat salt standard, are between the two, of course, but also depends on the amount of soy sauce, dark soy sauce, if you do not put dark soy sauce, light soy sauce, can be increased to 3 taels, less salt will stink, more will be salty, according to this standard can be implemented, each catty of bacon with about 15 grams of salt.

When making bacon, generally about 25 to 30 grams of salt will be put in one pound of meat. When marinating bacon, salt is usually added in three parts. Bacon is made of pork belly, and the salt is evenly spread on the surface of the pork belly, and a simple kneading is carried out, so that the meat is convenient for the flavor and the salt is convenient for the meat to enter the meat.

After the first salting, it needs to be salted for about ten hours, and then the second salt is applied in the same way, and after the second salting, it needs to be salted for about a day, and then three more salts. After the third salt is completed, the bacon is hung in a relatively dry and cool environment to dry, and the time will generally be about a month, and the bacon will be marinated.

So remember, the first time you put 40% of the whole salt ratio, the second time you put in about 40% of the salt, and the third time you only need to put in the remaining 20%.

Bacon is generally marinated in the ratio of one pound of meat and one tael of salt, and 10 catties of fresh meat is recommended to put 10 taels of salt.

Bacon curing steps:

Cutting and pickling: cut the meat into strips 30 cm long and 3 to 5 cm wide, prick some small eyes with bamboo skewers, knead them with peppercorns and salt that have been fried and dried until they are warm, rub them into a porcelain basin, put the skin down and the meat face up, stack them layer by layer, and press the top layer with a heavy object. Flip over once every 2 days, after 10 days of pickling, change to turn over once a day, marinate for another 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry.

Smoking: Put sawdust in a large iron pot, put an iron grate on the shelf, put the dried meat on it, cover the pot, and then burn the fire. When the sawdust is heated and smoked, the fire is stopped, the meat is smoked yellow, and its moisture has dried.

Steaming and slicing: Put the prepared bacon into warm water to soak softly, scrape off the yellow noodles, 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 on the upper drawer. Leave the drawer to cool, slice and serve on a plate.

10 catties of fresh meat are recommended to put 10 taels of salt. Bacon marinating steps: zhidao cut strips, marinating: cut the meat into strips 30 cm long and 3 to 5 cm wide, prick some small eyes with bamboo skewers, knead them with peppercorns and salt that have been fried and dried until they are warm, and then put them in a porcelain basin.

Cured bacon usually requires a lot of salt, and the proportion of this salt is dozens of grams of salt per catty.

To make bacon, you need to put about 15 grams of salt in a pound of meat. According to the production materials of bacon, 5 kilograms of pork need 150 grams of salt, that is, 150 grams of salt are needed to marinate 10 catties of meat, so 1 catty of meat needs 15 grams of salt.

Ingredients: 1000 grams of pork.

Excipients: 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 and steam it in a discharge pressure cooker for 20 minutes.

11. After steaming, let it cool, slice it and serve.

To marinate a pound of meat, you need to put about a pound of salt.

The specific ratio of salted meat and salt is as follows: when marinating salted meat, the amount of salt generally used does not exceed 15 to 18 percent, that is, according to the principle of "light at both ends and heavy in the middle". Use kilograms of salt per 100 catties of fresh meat, and it must be added in three times.