The curing of bacon in the Northeast is usually done around the New Year. The weather is freezing, outdoor work has stopped, and children have begun to go home for winter vacation. Whoever kills the pig in the village needs to say hello the night before. , the next morning there was no need to call, relatives, friends and neighbors came early.

The men outside are killing pigs, and the women in the house are cutting sauerkraut. The cutting board is placed on the pot table. After cutting the sauerkraut, they push it directly into the pot. The other pot is always boiling with hot water, which is steaming.

Fresh meat is delivered into the house piece by piece according to different parts. In the hut that is usually used as a warehouse, there is a row of small jars against the wall for holding bacon. They have been washed in advance and the water is controlled. There is also a basin full of large grains of salt.

Put the meat in, with the skin cut into pieces about 12.cm long and 10cm wide. Cut each piece crosswise two or three times, but not through, like cutting an eggplant clip, with the bottom still connected. With.

Then start to add salt, add a thick layer of salt to the bottom of the altar, and then put the meat. The meat sandwich is also filled with large grains of salt. It must be stuffed firmly. Place the meat pieces with the cut edges facing up and spread them flat. Arrange a full layer. Be careful that the meat does not stick to the edge of the jar. After placing the meat, fill the edge of the jar with large grains of salt. Then bury the meat that has just been placed with large grains of salt. You can add more salt and a little more meat. If you can't even see it anymore, place another layer of meat, and then spread salt around it, one layer at a time, just short of one layer of meat to reach the mouth of the jar, seal it with another layer of salt, then seal the mouth of the jar, move it to a cool place, and marinate like this Good bacon can last for a year.

Dumplings, steamed eggplant buns, salted bacon stewed with kidney beans, how can you make these special delicacies without salted bacon?

Salted bacon is now a rarity. In the past, salted bacon was used to store the meat for a family for a year. But now fresh meat can be bought every day. There is no need to pickle it anymore. What to do if you want to eat!

The conditions required to make bacon are fresh pork, large grains of salt, and a suitable temperature.

Choose a piece of pork belly with skin, cut it into 10 cm long and 1 cm thick slices, put it in a glass or porcelain container of suitable size, cover it with large grains of salt at the bottom, put a piece of meat without touching the edge, and use salt to seal it. Seal this piece of meat, put another piece in it, and cover it with salt after the last piece. If it is a glass container, it will be full of large salt from the outside. Store it in the refrigerator and you can eat it in ten days. If you want to eat good taste, you must be patient. I tried marinating it for a week, but it didn’t work! The longer it is marinated, the better it tastes. One piece has been marinated for three months. When you cut it open, you can see that the lean meat has clear lines and the texture of the meat is a bit like ham.

When eating, soak it in warm water for a while. No matter what method you use to cook it, do not add salt. The thinly sliced ??bacon will be crystal clear when cooked in hot oil. It can be described as delicious, and the taste will make you happy for two days.

Okay, let’s try making it. I like to eat and am willing to be a Ruyi cook. I am even more willing to share the joy of delicious food with everyone! Thank you for your attention, likes and shares!