Pork belly1330g

40 grams of natural salt

Zanthoxylum bungeanum 1 spoon

2 tablespoons of highly alcoholic liquor.

Curing bacon at home?

Don't wash the bought pork belly with water, wipe the blood on the surface with a clean and slightly wet cloth, and put it in the air to dry until it is dry and not sticky;

Pour the salt and pepper into a wok, heat it with medium heat until the pepper smells fragrant and the salt color is slightly Huang Shi, then evenly put it on the meat and gently rub it;

Prepare a suitable curing container (pottery or porcelain), put the meat in it, pour 1 spoon of high-altitude liquor, and put it in a cool place away from heat sources;

After 24 hours, the pickled water is poured out, and the remaining 1/3 salt and pepper is smeared on the meat, and then 1 spoon of white wine is poured on it, and then it is pressed again to continue pickling;

It takes about 48 hours to finish curing, hang the bacon in the air with a rope to dry in the shade, and then cook it or refrigerate it until the meat is slightly hard.

skill

The following is my family's memorandum and experience in curing bacon for reference only.

1. It is a basic common sense that the materials used to make cured products must not be washed. The so-called cured product is made dense and mellow by curing and air drying; Pickled ingredients only need to be washed with warm water before cooking, and the shelf life can be prolonged for a long time without washing before pickling;

2. The ratio of meat to salt is 500g/kg: salt 3 yuan (15g), which is my experience from searching for curing habits in northern and southern Jiangsu. The so-called 1 kg of meat 3 cents salt, the amount of salt refers to the conversion algorithm of 10, that is, 50 grams is equal to 1 2, which is equal to 10 cents; The specific amount of salt is related to the curing time. With less salt, bacon is not fragrant enough. Too much salt will conflict with the taste, which is more in line with the taste of Jiangnan people; The curing time is within 48 ~ 72 hours, and I would rather reduce it than increase it;

At present, there are many kinds of salt in the supermarket, but none of them are marked with salinity. My experience is that the coarser the particles, the smaller the water content; Therefore, the effect of pickled salt (extra-coarse particles) may not be good, and it is not easy to be absorbed by ingredients; However, the fine salt used for ordinary cooking is not suitable for pickling because of its high water content; I have used bagged sea salt, lake salt and natural crystal salt, which have medium particle size and moderate moisture and are suitable for pickling. If pickled salt is selected, it can be crushed in advance before use;

4. Cured meat should be dried in a ventilated and dark place. It is best not to be exposed to the sun, because oil will accelerate oxidation and change color and taste after heating; Air-dried until the meat is slightly hard and the surface is dry and non-sticky, which is considered to be basically in line with the edible standard; Usually, the nitrite content of pickled products reaches its peak within 3 ~ 20 days, and it will be relatively safe to eat after three weeks.