Spread the seasoning evenly on all parts of the pork and seal it with a layer of plastic wrap. Then put it in a cool and ventilated place and pickle it directly for three days. When curing pork, everyone must remember not to put it in a heated room. It is best to put it in an environment below 5℃. After three days, turn the bacon up and down, so you can taste it. After turning over, seal it with plastic wrap again and marinate it for three days.

Precautions for cured meat

Some people say that making bacon is really too simple, that is, adding salt repeatedly, and then drying or air-drying. In fact, there is still a lot of attention to making bacon. For example, Cantonese bacon, mainly ribs, is baked, golden in color, sweet and refreshing. Hunan bacon is made of Ningxiang pig with thin skin and tender meat through six processes. It is salty and delicious, and has a strong fragrance.

If bacon is delicious, the material of pork must be good and the proportion of seasoning must be appropriate. If the dosage is too large, the taste will be too salty, and if the dosage is too small, the taste of bacon will be worse. This is my personal summary of the dosage ratio, and you can adjust it according to your own taste.