The method of removing salt from bacon, the fastest way to remove salt from bacon

Soak in brine If the bacon is too salty, we can first cut the bacon into slices, then boil the water warm, add a spoonful of salt, and then soak the bacon in the brine for about 10 minutes-15 minutes, so that all the saltiness in the bacon can be removed. The principle is that the cells in the bacon have died, losing the permeability of the selection, sodium ions can freely enter and exit the dead cells, when adding a small spoon of salt, in the solution of the same molecular structure, when the solubility of sodium ions in the cells is greater than the solubility of the external saline, the high concentration of sodium salt will seep into the low concentration of brine, so that the bacon becomes lighter.

Boiling Water Bring enough water to a boil, then boil the sliced bacon in boiling water for about 10 minutes, and repeat twice to remove the salty taste. However, this method can indeed remove the salty taste in the bacon, but at the same time, it will also lose the smoky aroma of the cured meat, which will affect the entire taste and aroma of the dish to a certain extent. If it is smoked bacon, this method is not recommended.

Soak in rice water.

Because in the process of steaming, the bacon will absorb water, and at the same time seep out salt, if you like sweets, you can add a little sugar, after steaming, you can directly wash off the fat with rice water, and then rinse and slice to eat.

Stir-fry or boil side dishes.

The practice of this method is to first blanch the bacon in a pot with water, so that the taste can be lighter, and then fry it with other vegetables to absorb its salty taste, such as celery, garlic sprouts, snow peas, and everything can be, which adjusts the amount of side dishes according to the degree of saltiness of the bacon. Of course, you can also use bacon fried rice directly, which also has a unique flavor.

The bacon should be soaked in rice water, and the salt can be soaked out, or it can be steamed first and then fried, so that the salt can be soaked out as soon as possible.

During the smoking process, the bacon is stained with a lot of dust and debris, and a layer of greasy grease will also form on the surface, which bubbles in warm water when eating.

The bacon is too salty, you can soak it in rice washing water for about 40 minutes, and then wash it twice with warm water to remove some of the salty taste.

The Chinese New Year's bacon marinated is too salty, teach you a few tricks to remove the saltiness of the bacon, the method is simple and practical! Life hacks, life tips, I hope everyone will like it, thank you.

What is bacon to remove salt.

Bacon desalting is a method of removing excess salt from bacon. Usually, bacon has a relatively high salt content, so it is necessary to remove these salts when eating to avoid the problem of excessive salt. There are many ways to remove salt from bacon, but what is the quickest and most effective way?

Let's take a closer look.

Use the simmering method to quickly remove the salt.

The simmering method is a quick and effective way to desalt bacon. First put the bacon to be used into the pot, add enough water until the bacon is submerged, then put the pot on the fire, turn to low heat immediately after the water boils, and cook for about 30-40 minutes. During the cooking process, the bacon needs to be constantly turned to ensure that the whole bacon is evenly heated, so that the salt is removed as much as possible.

Through the simmering method, the salt in the bacon can be quickly boiled, and we can change the water more or add a small amount of vinegar or ginger slices for the final washing, so that we can obtain bacon with good taste, health and deliciousness.

How to use rice to remove salt.

Most of the salt in the bacon digging is attached to the surface of the bacon, so soaking the bacon in rice can have the effect of removing the salt of the bacon. You only need to cut the bacon you want to eat into pieces of the appropriate size, then put it in the soaked rice, soak it for 30 minutes and remove the rice, and then put the bacon in the pot and cook it, you can make bacon with a good taste and not salty. It should be noted that when using rice to remove the salt from bacon, it is important to soak the rice well to ensure that it effectively removes the salt from the bacon.

Use the boiled bacon method to remove the salt.

Put the bacon in the pot and add enough water, then put the pot on the fire, turn on the heat immediately after the water boils, and soak for about 20-30 minutes, these times are enough to remove the salt of the bacon. You need to take the soaked bacon out of the pot and soak it in cold water to remove the excess salt and putty. In the process of cooking bacon, it is best not to add too much water, so as not to cook the bacon too salty; After taking out the cooked bacon, you can soak it in red wine or juice, which will make the bacon taste more mellow.

Conclusion Although bacon is delicious, it has a high salt content and can easily lead to excessive salt consumption, so some measures need to be taken to remove it. The use of simmering method, rice salt removal method, and boiled bacon method can quickly remove the salt in bacon. Regardless of which method is used, the bacon must be fully processed to remove excess salt and putty to obtain bacon that tastes good, healthy and delicious.

At the same time, we should also mix foods reasonably in our daily diet and reduce salt intake, so as to maintain a healthy lifestyle.

Bacon is a very common food in daily life, it has a variety of methods, good taste, and good edible value. So do you know how bacon removes cured meat? Let's follow me to find out.

How to remove the cured meat from bacon

Soaking salted bacon in salt water is a better way to remove cured meat, in addition to this method, you can also boil a sufficient amount of water, and then put the sliced bacon in boiling water and cook it for about 10 minutes, so repeat it twice to remove the cured meat. This method can indeed remove the cured meat from the cured meat, but at the same time, it will also cause the smoked aroma of the bacon to be lost, which will affect the entire taste and aroma of the dish to a certain extent.

How to marinate bacon

When marinating bacon, it is necessary to choose fresh pork, and in addition to fresh ingredients, seasonings such as salt, peppercorns, cooking wine, sugar, and mixed spices are also essential. However, it must not be excessive, especially the amount of salt needs to be scientifically mastered, and not too much. When making, first mix the salt and other ingredients, evenly spread on all kinds of meat products, or filling, and then put the meat pieces into a certain container for pickling, if it is made before the beginning of spring after the winter solstice, due to the cold climate, the pickling time can be extended by 1 day, the climate is slightly warmer after the beginning of spring, the salt is easy to be salted into the meat, and the pickling time can be shortened by 1 day.

After the ingredients penetrate into the meat, you can take it out, and wash the white foam on the meat with water first, then use the tip of the knife to pierce a small hole at the upper end of the meat and tie it with a hemp rope knot, hang it on a bamboo pole and put it in a ventilated place to dry.

When is the best time to marinate bacon

Bacon, bacon, as the name suggests, is required to be marinated in the wax moon, that is, it must be processed during the period from "light snow" to "beginning of spring", and it is not possible to live a day! If the twenty-seventh month of the month of the "beginning of spring", you to the twenty-eighth month of the month of the month and then marinate the meat, then the processed meat is just an ordinary salted meat taste, does not have the flavor of bacon, our ancestors found the twenty-four "solar terms" is so magical! The reason why bacon is marinated in winter is because the temperature is low in winter, and bacteria are not easy to multiply.

After winter, spring is the best time for bacteria to multiply, and the microbial environment changes, so the taste of meat is different. Because the ambient temperature has an effect on the cured meat, in the northern part of the heated households, the container for cured bacon should be placed on the balcony or in the kitchen or other unheated place.

Generally speaking, the cured meat will come out within a month after it is marinated and dried. The best time to eat bacon is from the fifteenth day of the first lunar month to before the Dragon Boat Festival, during which the bacon tastes the most fragrant. Bacon placed in a natural environment may have a hala flavor after the Dragon Boat Festival, which not only tastes worse, but also may have some toxins.

Bacon is a kind of local cuisine that many people like, because bacon is smoked, if the bacon is not cleaned, there will be some smoky residues, and the smoky taste will be very large, so there are many users who want to remove the cured meat, how to wash off the wax, the following is a specific introduction.

01 First of all, because there are a lot of smoky substances on the bacon, so there is a lot of oil, generally after smoking, it will solidify, when smoking, a lot of impurities will be on the surface of the bacon, at this time it is more difficult to clean, first of all, you can use hot water to soak the bacon for about 30 minutes, and then take it out to clean the bacon, or brush it back and forth with a brush, which can remove more than 60% of the wax smell. If you change the water several times during the cleaning process, you can wash off 99% of the wax smell.

02 Another method is to use cooking wine, first prepare the cooking wine, then put the bacon in a container, pour the cooking wine, and cook it together with the cooking wine, so that it can also remove more than 70% of the taste of bacon, and then you can use rice water to soak the bacon, put in some alkaline noodles, soak for an hour, you can completely remove the cured meat, if there is still a residual taste, clean the bacon with ginger water, so that you can also remove the cured meat.

03 The methods introduced above can remove the cured meat of bacon, in addition, if there is fruit and vegetable dish soap or rice washing water at home, you can greatly remove the cured meat of bacon, as well as the residual oil and impurities on it, etc., if the taste of bacon is really great, then you can first pour the bacon into the lemonade, and then repeatedly scrub it by hand, so that you can easily remove the bacon. Therefore, it is recommended that you can remove the cured meat when eating bacon, which can not only ensure the freshness of the taste, but also remove a lot of harmful substances.

Using salt to marinate bacon is not enough to use salt directly. The amount of salt, we must control it well, only to grasp the correct production ratio, in order to make the bacon taste, salty and delicious, neither smelly nor moldy.

Prepare a small packet of salt, add it to the iron pot, then add cinnamon, pepper, cumin, star anise to close the amount of ants, stir it with salt, and fry it over low heat to bring out the fragrance.

When marinating bacon, in addition to using salt, we also add these spices to the sedan cover, so that the cured bacon will be more flavorful and delicious. After the salt is stir-fried, the pork belly is put into the salt as a stuffy water, wrapped in a layer of salt, and marinated for three days.

Use salt to marinate the pork for three days, and after the flavor, we have to take out the marinated pork, and then put on a thin thread and put it outside to dry.

1.When marinating 1 kg of bacon, it is most appropriate to put 15 grams of salt, and the bacon marinated in this ratio is not salty or light, and it is kept for a long time.

2.It can also be determined according to the temperature, when the average temperature is above 10 degrees Celsius, it is recommended to put 16-17 grams of salt in 1 kg of meat, which can prevent the meat from becoming stinky in the process of marinating.

3.If the average temperature is below 10 degrees Celsius, it is most appropriate to put 13-15 grams of salt in 1 kg of Zhengda meat, and the meat can be slightly thicker.

4.In case of high temperature weather, the amount of salt should be slightly increased to prevent the meat from changing its taste, and it is recommended not to marinate bacon in weather over 15.