Introduction: Cured bacon, master the "4 details", bacon is not smelly and mildew taste fragrant, teach you the method
Every year when the weather is cold, many people begin to get busy, some people hoard vegetables, some people hoard meat, some people pickle bacon, sausages, busy life is hot, I believe that friends who have not yet started to act are also some eager to try. The weather becomes colder in winter, at this time you can make some wax flavor for the family is very suitable, these foods are stored for a long time, eat it also has a taste, there is time to do it.
Bacon is the most popular kind of bacon, my family especially like to eat bacon, every time the bacon is ready, you have to cook a few pieces, and then take it in your hand and tear it directly to eat, it feels more enjoyable than eating air-dried beef, the remaining bacon takes out a piece from time to time, and what vegetables are particularly delicious, you can also use bacon to make buckle bowl meat, and fresh meat made of buckle meat compared to the flavor, if you have not eaten you can try.
If bacon wants to be delicious, it must be cured, and cured bacon is very exquisite, if it is not done well, it is easy to become smelly or moldy soon, and it may not taste fragrant! Cured bacon, master the "4 details", bacon is not smelly and mildew flavor. These 4 points of detail pay more attention, make sure to do a good job of not smelling and mildew, full of wax flavor, teach you the method, come and see.
Detail 1: Pork should not be wet
When marinating something, I am most afraid of mold and smell, and the reason for this is mostly that the ingredients are wet, and the same is true for cured bacon, in order to ensure that the marinating process is not smelly, pork is best not to be dipped in water, that is, not to be cleaned with water.
There are many friends around to wash the meat before making bacon, because they love to be clean, think that the pork is not washed and marinated is very unhygienic, so it is cleaned with water, and the pork stinks after being marinated for a few days.
In fact, cured bacon does not need to wash meat, after the marinade to add wine and salt, meat has been processed without too much worry, and after washing with water, it is difficult to ensure that the pork is not mixed with raw water, so try not to wash. Unless you really can't accept this, rinse it quickly with running water, don't soak it, and then dry the pork completely after washing, make sure there is no water to marinate.
Detail two: the proportion of salt should be correct
When curing bacon, salt is essential, less salt is easy to stink, so the amount of salt can not be too little, but also can not add too much, if you add too much, the bacon made will be salty can not eat, and the salty taste will overshadow the aroma, bacon eat not fragrant.
So how much salt is the most appropriate? Generally, a pound of meat can put 15 grams of salt on it, and friends with heavier tastes can add a little amount, but not too much, and do not fall below this ratio.
Detail three: in addition to adding salt, add spices
Some people make bacon is not fragrant, most of them are only salted when curing bacon, the best way is to put spices in addition to salt, so that the bacon is more delicious.
The correct approach is that the spices and salt are dried and fried, fried until the salt is yellow, the spices are fragrant, turn off the heat, put it out and let it cool, and then spread the salt and spices on the pork, massage for a while, let the salt and spices attach to the surface of the pork, remember to fry, do not directly apply salt, this is the key detail to make the bacon fragrant.
There is also salt before smearing, to use a high degree of liquor to wipe the pork, each part is massaged in place, liquor has a bactericidal effect, to know that the pork is divided into small pieces of the process of sale, will be stained with dirty things, bacteria, water, so to use a high degree of liquor scrubbing, to ensure that the pork is clean and sterile, so that the bacon is not easy to smell or moldy.
Detail four: when marinating, you should turn it frequently
Someone made bacon has a smell, may be lazy when marinating, think that put into the container to marinate it does not matter, this is not right, should be turned frequently, at least once a day to move, the bottom of the meat turned over, the meat on the top is placed below, after marinating for a period of time, the container will seep water, if the meat below is soaked in this water for a long time, it is easy to pickle.
And frequent turning can ensure that the taste of pork marinating is more uniform, if not turned, the meat placed on the top is relatively light, and the meat below is very salty. So it needs to be flipped.
The above four details, you have figured it out, right? In fact, cured bacon is very simple, carefully do it can be done successfully at once, then there is time to act on it, the dried bacon is stored in the shade, if there is no better place, you can cut small pieces and put it in the refrigerator, take a piece when you eat, put it in the pot to cook, you can continue to cook, try it. My sharing is here, like me, please pay attention to me.