I think many people love to eat some bacon in the New Year, but they are afraid of not doing well, in fact, cured bacon is very simple, as long as the proportion of salt is correct, if the salt is less, the bacon made is easy to spoil, if the salt is more, it is too salty to eat and not delicious, so how much salt should be put in the cured bacon?
Generally 10 pounds of pork put 150 grams of salt on it, want to taste salty, you can add to 200 grams, less than 150 grams or higher than 200 grams are not good, if you use 20 pounds of pork that is to put 300 grams of salt to 400 grams of salt, we calculate it like this.
10 kg fresh pork
150 grams of salt, 50 grams of soy sauce, 25 grams of dark soy sauce, peppercorns, fragrant leaves, star anise, white wine
1, pork cut strips, put each piece in the basin, pour in an appropriate amount of white wine to spread (each place is carefully rubbed, the purpose is to sterilize and extend the storage time), remember that the pork can not stick to the water, otherwise the pork will stink;
2, put salt and pepper spices in the pot, turn on low heat and stir-fry, wait until the aroma comes out and put it into the bowl, add soy sauce and soy sauce to the pot, turn off the heat immediately after boiling;
3, then you can touch the salt (afraid of hurting the hand can wear gloves Oh), this step has to be more meticulous Oh here is very heavy!! And to rub repeatedly, give the pig more massage time;
4, after the salt is processed, the soy sauce is evenly smeared on the surface of the pork, with soy sauce coloring, the color of the bacon is red and beautiful after doing a good job, which is the secret;
5, after wiping, put a pocket on the basin and seal it tightly, remember to turn the pork once a day, let the pork taste evenly, and the bacon effect is good;
6, marinate for 7 days, after the pork into the flavor, the pork in warm water to clean again, so that the bacon is salty and light, the color is also beautiful, if you are troublesome, you can also omit this step, directly put on the rope, put it outdoors to dry;
7, the general weather is good, the sun is bright at noon, it is good to dry for three or four days, the specific drying for a few days, or look at the weather, but also depends on the state of bacon;
8, do a good bacon, cut into small pieces in the plastic bag, put in the refrigerator frozen, want to eat when take out and cook a good boil, the taste is good and authentic, especially fragrant.
1, liquor this step must not be provincial, not only can be sterilized but also to the pork to fishy and flavorful, prolong the storage time;
2, pork must not be wet with water before marinating.
3, cured bacon do not only add salt, add soy sauce and soy sauce, bacon to do a good job of red and bright color, bacon flavor. Pork is expensive, you can first marinate 5 pounds to try, as long as you strictly follow the method to do, to ensure that you can succeed.