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What to do if there is water in the marinating stage of homemade bacon

No need to discard, continue marinating. Ingredients: 6 pounds of meat, 150g of salt.

1. Prepare 6 pounds of pork and 150g of salt, and then cut into uniform strips.

2. When marinating bacon, apply salt evenly on the surface of the pork as shown in the picture.

3. Then, prepare a large bucket or bowl, put the salted meat into the bowl, cover it, and soak it for a day. During the process, salty water will come out and continue to marinate.

4. The next day, you can hang the strips of pork belly on the balcony to dry, tie the pork with a rope and hang it to dry.

5. The bacon needs to be ventilated and dried in about 5 to 7 days before it can be brought in. Do not hang it outside for a long time to avoid excessive weather changes that may cause mildew.

Extended information:

Notes

It can be eaten by everyone, but should not be eaten by the elderly; patients with gastric and duodenal ulcers should not eat it.

If you temporarily let go of the "taste", from the perspective of nutrition and health, bacon is really not good for many people, especially patients with chronic diseases such as hyperlipidemia, hyperglycemia, hypertension and elderly friends. A suitable food.

First of all, bacon has a very high fat content. Judging from the weight, the fat content in 100 grams of bacon is as high as 50%; not only that, bacon also contains a considerable amount of cholesterol—123 mg of cholesterol per 100 grams, which is 50% higher than pork! There is a lot of evidence that saturated fat and cholesterol are "risk factors" that lead to hyperlipidemia. Secondly, bacon loses a lot of nutrients. During the production process, many vitamins and trace elements in the meat are almost lost. For example, the contents of vitamin B1, vitamin B2, niacin, and vitamin C are all zero.

It can be said that bacon is a "double nutritional imbalance" food. The adverse health effects of this double imbalance may also add insult to injury. Third, bacon has a higher salt content. The sodium content in 100 grams of bacon is nearly 800 milligrams, more than ten times the average amount of pork. Eating large amounts of bacon over a long period of time may inadvertently cause excessive intake of salt or stir-fried large pieces of bacon [2], which may aggravate or cause blood pressure to increase or fluctuate.

Therefore, for friends with high blood lipids, scientific selection and edible fats are very important. Eating a lot of fat is certainly bad for your health, but it is not advisable to avoid eating fat at all. Vegetable oils containing mainly monounsaturated fatty acids, such as olive oil and camellia oil, can be used in daily diet, which can help reduce "bad cholesterol" and increase "good cholesterol". However, no matter how good the "oil" is, it must be eaten in moderation. 20-25 grams per day is enough.

Because bacon is a pickled food, it contains a lot of salt, so you cannot eat it with every meal; this exceeds the maximum amount of salt the human body consumes every day; so it is considered as a recipe to adjust your life; of course you can use it first Steam or cook multiple times to reduce the salt content of the meat as much as possible, so you can eat more; at the same time, you can enjoy the earthy aroma of bacon.

Baidu Encyclopedia—Bacon