Introduction: In our local area, every year when there is a light snow, every household will start to marinate bacon and bacon, because after the light snow, the average temperature is only 10 degrees Celsius, which is a good time to marinate bacon, and when the winter solstice or small cold arrives, we can reduce the chance of going out and eat various dishes at home with bacon stew. Although bacon is a human delicacy that everyone loves to eat, but many people cured bacon, the taste is different every year, sometimes the cured bacon is super salty, and sometimes the cured bacon is moldy and smelly, in fact, this is not mastered the correct amount of salt caused.
In the traditional curing of bacon, 1 kg of bacon is put in 15 grams of salt, which is actually the most common proportion. Because the amount of salt put in bacon is related to the temperature and the thickness of the meat, the amount of salt in different temperatures and the thickness of the meat is definitely not the same. If the meat is thick, it is necessary to put more salt to prevent the meat inside from being saltless for a long time, resulting in the meat becoming smelly. If the temperature is too high, it is also necessary to put more salt to prevent the meat from spoiling. If the temperature is low and the meat is thin, it is necessary to put less salt, so that the meat will not be too salty.
And whenever someone asks me how much salt to put in 1 pound of bacon when I pickle bacon, I will always teach you 2 proportions, because as long as you keep these 2 ratios in mind, you can make the bacon not moldy and smelly, super fragrant, and stored longer. And many people have memorized the 2 ratios I said, and they all say that their cured bacon is no longer moldy and smelly, and they all praise my marinated bacon for being delicious.
The first ratio: the average temperature is 10-15 degrees Celsius, and 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 kg of meat, because this ratio is 1-2 grams more than the traditional ratio, which can prevent the meat from becoming smelly during the curing process. When curing bacon, choose a thickness of 2-3 cm, which makes the cured meat both 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, it is most appropriate to put 13-15 grams of salt in 1 kg of meat at this time, and the meat can be slightly thicker, and the thickness is controlled at 3-4 cm is the most appropriate. Because this ratio can make the bacon completely flavorful, but it will not cause the bacon to be very salty. Chef Hu suggests that everyone marinate bacon when the average low temperature in the local area is below 10 degrees Celsius, and the bacon marinated at this temperature is the most fragrant. Next, I will share the method of marinating bacon with you.
【Preparation of raw materials】: 5 kg of pork, 75 g of salt, 5 g of peppercorns.
【To prepare bacon cured meat】:
Step 1: First prepare a dry towel and vigorously wipe the blood or dirty things off the surface of the pork.
Step 2: Put all the salt and peppercorns into the pot, sauté the peppercorns for 3 minutes over low heat, then turn off the heat, and then wait for the salt to cool before setting aside.
Step 3: Prepare a clean pot, sprinkle a little salt and peppercorns on the bottom of the pot, then spread the pork on the pot, then sprinkle a little salt on each part, repeat this step until each piece of meat is coated with salt, then marinate the bacon for 3 days and then turn over and marinate for 4 days, and finally rinse the marinated bacon.
Step 4: Put the washed bacon into the sun and expose to the sun for 7-10 days until the bacon is dried and fragrant.
[Precautions for marinating bacon]: When marinating bacon, pork must not be cleaned, only need to wipe the dirty things on the surface of the pork with a towel or paper towel, if you wash it with clean water and marinate, it is easy to cause the pork to become smelly, we must pay attention to this, it is very important.
When we marinate bacon in the future, we must grasp the amount of salt, only in this way will the cured bacon be fragrant and flavorful, and stored for a longer time. If the local average temperature is 15 degrees Celsius high, it is not recommended that you make bacon, because the temperature is too high, which can easily cause the bacon to become smelly during the curing process. This article is Master Hu's original graphics, the follow-up Master Hu will also explain to you more cooking tips, health recipes to everyone, thank you for watching, if today's article is helpful to you, then click a concern, click a like, thank you for your support.