Bacon is very salty after a day of marinating, can it be dried?

Can bacon be marinated for two days and dried.

It's best to wait a few more days. It takes a certain amount of time for bacon to be marinated, the longer the time for the bacon to taste in the month, so that the taste of the dried bacon will be good, under normal circumstances, the bacon is marinated for 2 days, at this time it is still not completely flavored, especially in the case of the bacon strip is relatively large, such bacon can not be directly dried, it needs to be marinated for a few more days, and it needs to be marinated for at least 5 days or so before taking it out to dry.

Does the pork need to be washed after marinating.

Pork does not need to be washed after marinating, if it is rinsed with water, the salt on the surface of the marinated pork will be washed off, and secondly, if the marinated pork is not dried in time, it will accelerate the deterioration and flavor of the marinated pork, affecting the taste and aroma of pork. But if the bacon is marinated, in the process of eating, then it is necessary to clean the bacon before eating, otherwise the bacon is dirty.

Whether the bacon is shade dried or sun-dried.

Bacon needs to be dried in the shade. Drying will cause the bacon to be very hard and not cut at all.

It is recommended to marinate for 5-7 days and then dry better.

Bacon is generally made in the lunar month, and the way of making bacon is mainly divided into two kinds, one is to dry bacon and the other is smoked bacon, in which the dried bacon needs to be marinated for a few days before drying, and when marinating, the meat should not be washed with water.

After the cured bacon is marinated, it does not need to be washed, and it can be dried directly. The bacon can be dried after about 3-7 days, if you like the taste focus, you can marinate it for a few more days, but after the winter solstice, the cured bacon needs to be marinated for 7 days and then dried. Turn it once a day, take it out and dry it on the balcony, and the wind blows it for about 20 days before storing.

Cured bacon mainly consists of livestock and poultry meat or its edible offal as raw materials, supplemented by salt, sauces nitrate or nitrite.

Sugar or spices, etc., are processed into a kind of raw meat products by raw material sorting, pickling or sauce rueping, cleaning and modeling, drying or baking drying. The main characteristics are the delicate meat quality, the color is red and white, the taste is salty and delicious, the flavor is unique, and it is easy to carry and store.

How to marinate bacon: Wash the pork, cut it into one-inch-thick, five-inch or seven-inch strips, drain the water, and add an appropriate amount of fine salt, soy sauce, vinegar, and chicken essence.

Mix well with monosodium glutamate and leave for seven days. Flip once a day. Take it out and dry it on the balcony and wind it for about 20 days before storing.

Storage method of cured bacon: Put it in the freezer compartment of the refrigerator in strips with a fresh-keeping bag, and cut the frozen meat slices into small slices or steam or stir-fry vegetarian vegetables to eat. Or cut the strips of meat into small slices of one inch square.

Put the wok on the fire, pour vegetable oil, put 30 grams to 50 grams of Liuyang tempeh, 5 grams of ginger cut into minced pieces, stir-fry eight ripe, turn off the heat, put in an appropriate amount of chili powder and mix well, cool and put it in the jar, and the jar is sealed.

After the bacon is marinated, it needs to be dried, it takes about a week, and two days is definitely not enough. After marinating bacon, you need to observe its drying, let's take a look at whether bacon can be dried after 2 days of curing?

1. It's best to wait a few more days. It takes a certain amount of time to marinate the bacon, and the longer the bacon is delicious, the better the taste of the dried bacon.

2. Usually, bacon marinated for 2 days is not completely delicious at this time, especially compared to bacon strips, in most cases, this bacon cannot be dried directly, and needs to be marinated for a few days, at least about 5 days, before being exposed to air.

3. After 15 to 20 days of air-drying and sun drying, the meat strips gradually lose water and become dry, and the color changes from white to golden, and the final product produces about 70 kilograms of fresh meat per 100 kilograms. The specific curing time depends on the temperature at that time, it must be below 15 degrees Celsius so that the meat does not spoil, after curing, it is placed in the sun and, during the curing process, rotated once a day to observe the condition of the bacon.

That's it for the introduction of whether bacon can be dried for 2 days.

Bacon marinated for 2 days can be dried, generally bacon needs to be marinated before drying, the marinating time is about 24 hours, so as to enter the flavor, bacon refers to the meat after curing and then through the process of baking (or sun exposure) to make processed products.

Bacon has a strong preservative ability, can prolong the preservation time, and adds a characteristic flavor, which is the main difference from bacon. From the processing, production to storage of fresh meat, the meat quality remains unchanged, the fragrance is maintained for a long time, and it has the characteristics of not being bad for a long time. Because this meat is smoked by cypress branches, mosquitoes and flies do not climb in summer, and it does not deteriorate after three dogs, becoming a unique local flavor food.

Bacon marinated for 2 days can not be dried. In the case of fine weather, the bacon can be completed in about 7-10 days, during which the moisture in the bacon will slowly evaporate, and wait until the bacon turns from the original white to golden yellow, and looks very crystal clear. But if the weather is not very good when drying bacon, it should be dried for a few more days, pay attention to put it in the sun when drying bacon, and if it rains halfway, you must receive it indoors in time to prevent the bacon from getting damp in the rain.

Precautions for bacon.

It is best to use pork belly to make bacon, and never use whole lean meat. The bacon made of pork belly can be fried with some oil when stir-frying to make the dish more fragrant, but not with whole lean meat. So to make bacon, it is best to choose pork belly.

Many people directly put salted pork, which is not right, and the bacon produced is not tasty, and it is easy to become moldy. Salt should be poured into the pan, and without water and oil in the pan, it should be directly dry fried.

Bacon marinated for 3 days is not allowed to be dried. The bacon can be taken out to dry for about 4-7 days, but the salt is too much and the temperature is too low, which will affect the time that needs to be salted. If you need a heavy flavor, you can marinate it for a few more days, and turn the meat over during the marinating period so that it can be more salty.

The marinated bacon is left in the sun for a few days, and when you smell the aroma of bacon, it is successful.

Bacon to be dried for a few days before it can be eaten according to the temperature and region, generally marinated after air drying or drying for half a month after there will be cured meat, to put away at night, there will be dew at night in some places. Find a ventilated balcony or yard dam to dry the meat. After a week, put away the finished bacon, cut it into one piece, put it into a dense bag or vacuum pack, and put it in the refrigerator for later use.

How long does bacon generally take to marinate.

Bacon is produced in both the north and south of China, with more cured pork in the south and corned beef in the north. It takes about a pound of salt to make bacon, and it takes about 3 hours to marinate it with salt. If it is marinated pork, it is best to choose fatty and lean pork belly, the soup will be more fragrant.

Sichuan pepper and star anise should be put in a container with salt, so that the bacon will have a special aroma, and the season for making bacon and sausages should be about 10 degrees Celsius.

How long can bacon marinate be in the sun.

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.

After a week, the meat is turned over once, sprinkled with some salt on the surface, and after 14 days, it can be taken out and hung on the balcony to dry. Such bacon can be left for a longer period of time.

When is the best time to eat bacon.

I don't know if you have heard of a little secret of drying bacon, 10 days before the winter solstice is the best time to dry bacon? I heard from the old man that these days are the few days of winter when there are the fewest bugs. The farmhouse's authentic bacon has to be grilled in the sun.

Choose a good day, hang a piece of bacon in front of the farmhouse or on the balcony to roast. After being exposed to the sun, the bacon is oily, and the unique salty flavor of the bacon is revealed. After 1 2 months of smoking or air drying, sun exposure, the meat strips gradually lose water and become dry, the color changes from white to golden and clear, and the finished product is about 70 kg per 100 kg of fresh meat.

Pickled products also have a "safe period", not that the shorter the pickling time, the fresher the safer.

In general, nitrite levels are low within 24 hours of curing, and gradually increase between 2 and 10 days before peaking.

Subsequently, the microbial activity decreases, and the fermentation ability is also weakened, and it is generally safe to eat after 20 days of pickling.

After marinating for a week, it can be hung in the sun to dry. Here's how:

Ingredients: 800 grams of pork, 3 grams of pepper, 23 grams of salt, 3 grams of Sichuan pepper, 45 ml of light soy sauce, 52 grams of sugar, 23 ml of high liquor.

1. First wash the pork and drain the water.

2. Put salt and peppercorns in the pot, fry until slightly yellow, turn off the heat and cool.

3. Then add light soy sauce, sugar, salt, Sichuan pepper powder, white wine, pepper, stir well, and smear it on the pork with your hands, smearing it evenly.

4. Let it sit for a week after applying.

5. After a week, put the meat on a rope and hang it to air dry for half a month.

6. After the air is dried, it can be removed, so that the bacon is ready.

A week or so.

After the winter solstice and before the spring equinox, this time is the most suitable time to dry and make bacon, such as the processing time is early or late, the average temperature is not low enough, the bacon that is salted and dried is not only easy to deteriorate, but also the meat oil, the quality can not be guaranteed, it is best to choose the average temperature of about 5-10 degrees Celsius, not only the sun but also the windy weather, drying for 15-20 days is more salty and fragrant, and the color is also very ruddy and crystal clear.

Marinate for 5-7 days (generally marinated for 3 days to absorb the flavor, but the longer the marinade, the more fragrant.) The specific time of marinating depends on the temperature at that time, and it must be below 15 degrees Celsius, so that the meat will not spoil), and after marinating, take it out to bask in the sun. And, during the curing process, it is best to turn it once a day to observe the condition of the bacon.

Around the winter solstice is a good time to marinate bacon. If it's early, the temperature is not low enough, and the dried meat is easy to stink. However, the sun before the winter solstice is spicy and poisonous, unlike the sun after the winter solstice, which is warm and peaceful.

Therefore, generally after the winter solstice, cured bacon needs to be marinated for 7 days and then dried. After being exposed to the sun, the bacon is oily, and the unique salty flavor of the bacon is revealed.

Dry for a week or so.

Have a great day