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Introduction: When curing bacon, don't just salt it! If you want to stay black without mold, learn these 2 tricks! The more you put it, the more fragrant it becomes!
When it comes to bacon, I believe that everyone is not unfamiliar in the current season, because every year at the end of the year, every household will hoard some bacon at home, put it in the New Year to eat, many friends, may feel that the bacon on the market, its price is too expensive, will feel very uneconomical, so they will use some old traditional methods at home to marinate some bacon, wait until the New Year in the take out directly to eat.
So today, Xiaobian will share with you a correct method and technique for curing bacon at home, many friends may be in their own home when curing bacon, but also in some cured bacon, basically will directly apply a layer of edible salt on it, in fact, this method is wrong, so that it will only make our cured bacon hairy mold black, and the placement time will not be long, but also affect our appetite.
So, today, Xiaobian will share with you a method and technique of correctly marinating bacon, in the process of curing, we must learn these two tricks, so that our cured bacon will be more salty and fragrant, delicious and delicious, not only good-looking and delicious, but also more and more fragrant, if you are interested, quickly follow Xiaobian to understand this method.
The first step, before we marinate the bacon, we must remember to wash the bacon first, the water on it will be dried, it is best to dry it directly with kitchen paper towels, if there is no kitchen paper towel, we must use a relatively clean towel to dry the water on the surface of the bacon will be cured, so that the shelf life of the bacon will be extended a lot, and it will be more and more fragrant.
The second step is that when we marinate bacon, the traditional method of many friends is to directly sprinkle a layer of edible salt on it, in fact, this method is wrong, our correct method should be to first put the edible salt in the pot and fry until slightly yellow, we can put a little peppercorn inside, so that you can make the bacon taste more delicious, but also make the color of the bacon more translucent, in general, the two spices in the pot can be fried to yellowish, you can put it out.
The third step, and this ratio is also more important, that is, if we marinate a pound of bacon, we need to put 15 grams of edible salt and 1.5 grams of peppercorns, that is to say, ten pounds of bacon need to put 150 grams of edible salt and 15 grams of peppercorns, we can prepare the amount of these ingredients according to their own needs, do not put more or less, will affect the taste of bacon.
The fourth step, after the bacon is coated with our fried salt, at this time we will put it directly in a large basin, press a heavy object on it, seal it for about three days, after the time comes, then turn the bacon over one side, and then put the other side at the bottom, and then press it for about three days, after the time comes, we will take the bacon out and rinse it, and then we can directly put it under the sun to hang up and dry, generally dry for about ten days, the bacon can be directly dried.
So the above, is the Xiaobian today to share with you our correct methods and techniques of curing bacon, the method is also relatively simple, are some detailed problems, we can buy some pork according to their own needs, their own at home to marinate bacon, so that we can eat directly at the New Year, no need to go to the street to spend a lot of money to buy a bunch of bacon home.
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