Introduction: Cured bacon, don't just put salt, master the "5 details", bacon is delicious and does not grow mold
When it's cured bacon season, do you start drying bacon in front of your house? If not yet, hurry up and take advantage of the good weather to do it, the temperature at this time is just right, and rarely rain, pickling is not afraid of smell, drying is not afraid of mildew, after doing a good job, store it, eat at any time, although it is a little more troublesome than directly buying, but do it yourself spend less money, without any additives, eat at ease, don't miss the best time.
When it comes to cured bacon, some people only pay attention to how much salt to put, and ignore some important details, and the result is that the bacon made has a variety of problems, either the taste is not fragrant, or it has a bad smell, or mold, etc., so cured bacon, don't just put salt!
As the saying goes, details determine success or failure, and the same is true for cured bacon, not only to know how much salt to put, but also to master the "5 details", bacon is delicious and not moldy. Let me share with you what these 5 details refer to, firmly remember and grasp, and then do the cured bacon without fear of making a mistake, come and see.
Detail 1: Pork should be kept dry before marinating
Some people think that pork should be washed to be pickled, so the pork is washed clean, and some people think that pork cannot be washed, so they directly salt the surface of the pork, these two methods are not quite right, want pork to not stink when marinating, you must keep it dry, in the end wash or not wash?
The safest thing to do is not to wash, but also can not be directly salted, because the pork may be wet with water when selling, so before salting, use a dry cloth to wipe the pork again, it is best to dry it again, to ensure that there is no water to apply salt. But if you have to wash, it is not impossible, pay attention to washing, it is best to rinse quickly, do not soak the meat in water to wash, and to hang up to dry, to ensure that drying can be carried out the next step.
Detail 2: Disinfect and sterilize before pickling
Some people will be pork after the processing of directly smeared salt, this is not good, easy to stink during the marinating period, because the pork is taken to take around when it is sold, the more it is exposed to naturally breed a lot of bacteria, and for a long time exposed to the air, bacteria will multiply in large quantities, so if it is not disinfected and sterilized before pickling, the pork may be damaged.
How? The method is very simple, to dry pork surface everywhere smeared with liquor, pay attention to the use of high liquor, all aspects to massage, this has another advantage, there is an antiseptic effect, then you can extend the shelf life of bacon, in the future for a long time is not afraid of mold and damage.
Detail three: In addition to smearing salt, add some spices
Under normal circumstances, when curing bacon, only salt can be put on it, but in order to make the bacon taste more fragrant, in addition to salt, you must add some spices, such as peppercorns, star anise, fragrant leaves, after making the bacon full of aroma, have a different taste.
However, before applying salt and spices, it is best to put them in the pot and stir-fry them dryly, stir-fry the aroma and then spread them on the surface of the pork, and then rub them with your hands a few times to make them more fragrant.
Detail four: during the pickling period can not be ignored
When curing bacon, usually the meat pieces are relatively large, it is difficult to marinate into the taste in a short period of time, so it is generally necessary to marinate for several days, and in these few days, if it is not handled properly, the pork is easy to become smelly, if this situation occurs, it is impossible to eat, throw it away, do not throw it away and can not eat, dilemma, in order to avoid this situation, the marinating period can not be ignored.
Take time every day to turn the pork over, put the pork pressed on the bottom on the top, put the top on the bottom, change the position more, so that the pork is not easy to spoil after processing, and there is also an advantage, that is, the taste of the bacon is more uniform, and there will be no special saltiness and some are particularly light.
Detail five: do not get wet during the production process
If the process of making water, bacon is easy to break, so pay more attention to this, pork should be dried before marinating, when marinating, pots, stones can not have water, hands should be kept dry when touching pork, it is best to wear disposable gloves to operate better, especially when turning the pork every day, be careful, pay attention to the weather forecast in advance when drying, be sure not to let the bacon drizzle into rain, otherwise it is easy to break.
These details are firmly grasped, the bacon is full of bacon, the taste is good and put for a long time, try it. My sharing is here, like me, please pay attention to me.