Hello readers and friends, thank you for reading the food articles I shared, the experience and sharing with you, today I want to share with you the content is: "Cured bacon, how much salt is put in 1 pound of meat?" Keep in mind a ratio, salty and fragrant, put for 1 year without mold or smell!'
Growing up, I liked to eat my mother's pickled bacon the most, and when I returned to my hometown in the countryside today, I found that there was a lot of meat hanging in the yard and I was basking in the sun. Recently, the temperature is relatively low, it has been almost the same as before and after the winter solstice, plus the recent pork is very cheap, only 8 to 9 yuan a pound, so the mother bought 10 pounds of pork belly in advance to do it, it seems that this year can eat bacon earlier.
In the past, cured bacon was a way to preserve meat, but because it has a better flavor than fresh meat, people still prefer to eat bacon even though there are better preservation techniques today. Nowadays, there are not many young people who can cured bacon, they are troublesome, can't they just go to the supermarket and buy some?
The elderly are accustomed to curing their own bacon, a variety of spices can be mastered by themselves, pickled bacon suitable for their own taste, bacon in the supermarket belongs to the "assembly line" bacon, all a taste.
Cured bacon is actually very simple, just master the proportion of the seasoning. Some people's cured bacon will grow moldy and smelly after a while, and the most important thing is that it has no fragrance, mainly because the "salt" is not put right.
There are three purposes for putting salt:
(1) Make the bacon more flavorful; (2) Act as a catalyst to make the meat produce a bacon flavor; (3) make the bacon not easy to break, and the storage time is long.
But the more salt is not the better, put too much salty can not eat, so the most critical step of cured bacon, is the proportion of salt. How much salt is put in a pound of meat? Below I will use the mother's more than 30 years of formula to share with everyone, like to eat bacon friends quickly move their hands, to ensure that the salty aroma is strong, put for a year without mold and odor.
【Cured Bacon】
Prepare 5 kg of pork belly, 75 grams of salt, peppercorns, star anise, fragrant leaves, and high liquor.
【Directions】
The first step, cured bacon, can the meat be washed in the end? Many people say that if you can't wash it, the bacon will spoil. But there is oil, ash, and bacteria on raw meat, and I don't want to eat it if I don't wash it.
So every time my mother washed it first and put it in the sun to dry it so it wouldn't break.
The second step is to prepare some spices, in fact, only salt can be used, but adding some spices will be more fragrant, and what you have at home will be used. Break the star anise and fragrant leaves into small pieces, put them in a wok, add 75 grams of salt, a handful of peppercorns, stir-fry for a few minutes on low heat, stir-fry the aroma of spices, and sauté the salt yellow, turn off the heat and let cool.
The third step, the pork belly is divided into 5 cm wide strips in advance, first smeared with a layer of high liquor, the fried spice salt is evenly spread on the pork belly, and each part must be smeared.
The fourth step, prepare a clean pot, disinfect and sterilize in advance, dry the pork belly into the pot, pour the unused spice salt on it, find a large stone to press on it, and cover it with a lid, and marinate it in a cool and ventilated place for 3 to 5 days.
Note: Turn the pork belly up and down every day and bring the meat below to the top, so that the taste is more even.
After the fifth step and 5 days, use a knife to make a hole in the pork belly, wear it with a rope, put it in the sun for a week, the surface is oily and becomes dry and hard, and the bacon is dried.
5. On the 6th day, take out the pork belly, rinse the meat with a cool white opening, and put it in a sunny place to dry for 15 to 20 days. The bacon turns yellow in color and dries and is dried.
Techniques for curing bacon
(1) Pork belly can be washed, but be sure to dry it, smear some high liquor before salting, you can go fishy to increase the flavor, and the cured bacon is more delicious.
(2) Bacon that you eat yourself, salt does not have to put too much, 1 pound of meat put 15 grams of salt is enough, the taste is just right, both can be flavored, but will not let the bacon deteriorate.
(3) To dry bacon, you need to find a continuous sunny weather to dry, if you encounter rainy days, the bacon will also be damaged by moisture.
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