Pickling bacon usually takes about 5-7 days, and it needs to be turned once in the middle. Until the bacon is cured to the extent of discoloration, it can be hung up, dried or smoked. The specific time has a lot to do with the temperature. Generally speaking, the higher the temperature, the faster the reaction and the shorter the time required.

If you want the bacon to be more fragrant, you can also choose to add some pepper, pepper, white wine, cooking wine and so on to the bacon.

Cured meat is cured for too long. If the temperature is too high, the bacteria in the meat will ferment, so the meat will be sour. Marinating is usually enough for one day, and then it will be put outside to dry. It is better to let the wind blow outside at night, so it is not easy to break down.

How long the bacon needs to be cured has a lot to do with the subsequent curing methods of bacon. If bacon needs to be smoked dry, it can be smoked with white wine, salt, etc. About 24 hours. Smoked bacon mainly depends on fire.

The best time for curing bacon is in the twelfth lunar month, and the temperature is below 15℃. Of course, it can be pickled around 10, but the salt content should be increased, otherwise it will go bad. I usually marinate meat according to 10 kg of salt, but many friends are against it.

The homemade method of bacon is not difficult, but it takes a long time, so I need to use at least 10 Jin of meat every time, which is enough for my family to eat for a while. What I want to share with you this time is the family practice of bacon, and there are not many tips.

Every year before the Chinese New Year, we will pickle a lot of bacon at grandma's house. Mom, dad and grandma go into battle together, and sometimes aunts and uncles come to help. Washing pots, cutting meat and frying salt are all busy.