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Introduction: When curing bacon, keep in mind this salt ratio! Bacon is golden and translucent, delicious and not moldy!
I believe everyone also knows that every year in the current season, the weather is getting colder and colder, the temperature difference between day and night is very large, especially now that it is the time of autumn and winter, at this time, every household will basically pickle some bacon at home and eat it in the New Year. Bacon is also one of our most popular dishes in autumn and winter, and the taste is particularly rich and delicious, which makes people salivate when they see it.
Many friends may not have time to marinate bacon at home, they will go to the market to buy, then when you buy it, you will find that the price of bacon is very expensive, so it is better to marinate some bacon at home, when curing, there are many friends who do not know the correct way to marinate, especially the proportion of salt does not know how much to add. So today, Xiaobian will share with you a method and technique for correctly marinating bacon at home. You only need to master the proportion of salt, so that our cured bacon will not have hairy mold for a long time, and the cured bacon will be particularly translucent and golden, delicious and flavorful.
Interested friends can follow the small editor to understand together, in general, when we marinate bacon, the proportion of salt that needs to be put is about one pound of pork that needs to put about 16 grams of edible salt, so if we marinate ten pounds of bacon, we need to put about 160 grams of edible salt, so that the prepared bacon will be more salty, delicious and delicious. The specific practices and details are as follows:
The first step, first of all, we need to prepare the ten pounds of pork, 160 grams of edible salt, and a large bowl of high liquor, about 50 grams of peppercorns and a small amount of star anise, cinnamon and fragrant leaves, after all ready, these edible salt, peppercorns, star anise, cinnamon and incense leaves are poured directly into the pot, turn on the low heat, slowly flip, stir-fry the aroma inside, until the salt is slightly yellow, turn off the heat.
The second step is to pour our fried spices directly into the pork, and gently apply it to the pork with your hands, making sure to spread it very evenly. Then put the coated pork in the basin and spread it flat, and then brush a layer of high liquor on the pork, which must be spread very evenly.
The third step, then put the pork aside, marinate for more than seven days. After seven days, everyone can put the bacon on the firewood, start smoking, and smoke it for about two days. When the bacon turns black and yellow, everyone can hang the bacon. In this way, the bacon will not appear to be hairy and moldy and smelly for a long time, and the cured bacon is also particularly golden and translucent, salty and fragrant, delicious and unsatisfied, the method is very simple.
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