Bacon is divided into smoked bacon and air-dried bacon. Bacon needs to be cured for about a week, and then dried in a ventilated place or smoked on a Tujia stove. Pay attention to the control of salt consumption when cooking bacon. Too much salt will affect the taste of eating, and too little salt will affect the preservation of bacon.
Precautions for cured meat
Pork is best served with pork belly and two knives of pork. The so-called two-knife pork is the piece of meat near the hind leg after the tail is removed, and the pork belly is the piece of meat in the pig's stomach. The ratio of fat to thin in these two places is good, and the cured bacon tastes good and the color is beautiful. If it is too thin, bacon tastes too hard, too fat and too greasy, and an appropriate ratio of fat to thin is the best.
The premise of everything is to ensure the freshness of the meat. It is best not to wash the bought meat, but to replace it with suitable strips and then marinate it. If you are really uneasy, be sure to dry the water on the surface in the shade after cleaning and before pickling.
Refer to the above? Baidu encyclopedia-bacon