One pound of salt can marinate ten pounds of meat. The ratio of salt to cured bacon is very particular. Generally, it is 1 tael of salt for 1 kilogram of meat. For curing 10 kilograms of meat, it is 10 taels of salt, which is 500g. If a bag of salt is exactly 500g, it will be just right.

If there is too much salt, the cured bacon will be very salty, so it is very important to control the proportion of salt when curing bacon. It is not good to add too little salt. Salt has a sterilizing and antiseptic effect. Too little salt is not conducive to the preservation of bacon. It is easy to become moldy and deteriorate during the drying and storage process.

Bacon meat skills

Bacon meat is generally rubbed with salt three times, the first time is primary salt, the second time is heavy salt, and the third time is double salt. The initial salt is to apply a layer of salt evenly on the surface of the raw meat. The next day, add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt into the knife edge, and stack it neatly into a pile. After 4 to 5 days, turn over, change the positions of the upper and lower layers, and sprinkle an appropriate amount of new salt. After about 7 days of compound salting, the stack should be turned over in time and a small amount of salt should be continued to be applied.

The cured meat can be stored in a -5°C cold storage or immersed in salt water at 24 to 25 degrees. If the brine is turbid and has a peculiar smell, it means that the brine has deteriorated and the brine must be boiled again before use.

Reference for the above content? Baidu Encyclopedia - Cured Pork