Cured meat delicious and simple method: after washing the fresh meat, use the right amount of salt wrapped in the meat on top, placed in a ventilated place in the shade, so as to make the best flavor of bacon.

It should be noted that in the process of making bacon, if it needs to be cooked, you can add sesame leaves, star anise, dashi, sugar, chicken essence, cooking wine, which will ensure the flavor of the cured meat, and will not destroy the nutritional value of the cured meat. Not only can it provide rich sodium ions for the body's metabolism, but also replenish rich proteins and carbohydrates.

You can also flood, put the salt and pepper into the altar, with boiling water into the altar, after cooling the meat into the same as above, the altar mouth cover, often turn, so that each side of the meat are immersed in salt water, half a month after taking out the meat to dry a little, the cured meat water boiling, skimming off the blood froth, cold through and then put the meat.

Bacon Introduction

Bacon is a processed product made from meat that has been cured and then baked, and is a type of Chinese cured meat. It has a strong antiseptic ability, which can prolong the preservation time and add unique flavor, and it contains phosphorus, potassium, carbohydrates and other nutrients.

The production method is to cut the meat with bamboo skewers tied some small eyes, with fried dry pepper and salt for rubbing, rubbing layer after layer of yards into the ceramic pot, and finally with a heavy weight pressure, in the meat cured, hanging in the sun about 2 months, you can become the color of yellow dry bacon. Bacon is Hubei, Sichuan, Hunan, Jiangxi, Yunnan, Guizhou, Gansu Longxi, Shaanxi specialty, has a history of thousands of years. It has a history of thousands of years and can be eaten by anyone.