It is appropriate to add about 150 grams of salt to 10 pounds of bacon.

Using the right amount of salt can help preserve bacon better and give it a unique flavor. However, too much or too little salt will affect the quality and taste of bacon. For 10 pounds of bacon, it is more appropriate to place about 150 grams of salt.

One of the purposes of curing bacon is to achieve preservation through the action of salt. Salt inhibits the growth of bacteria and prevents spoilage and deterioration. An appropriate amount of salt can effectively extend the shelf life of bacon and ensure that it will not be invaded by bacteria during storage.

It is a relatively appropriate ratio to place about 150 grams of salt. This ratio is roughly 15 grams of salt per kilogram of bacon. Of course, the specific amount of salt can also be fine-tuned based on personal taste and preference. If you like the bacon saltier, you can slightly increase the amount of salt; if you like the taste lighter, you can reduce the amount of salt.

Precautions for curing bacon

The recommended parts for making bacon are pork belly, clip meat, and hind leg meat. It is best to choose fat and lean pork belly, usually two lean, three fat, and three lean. Two fats: Pork belly is the meat from the pork belly. The meat contains more fat, so the bacon tastes fat but not greasy, with moderate hardness and softness.

In order to prevent the meat from deteriorating, some people do not wash the bacon when curing it. However, I personally feel that this is inappropriate. Instead, the pork should be thoroughly cleaned before handling. After cleaning and cutting, be sure to completely dry the water on the surface of the meat and apply an appropriate amount of high-strength white wine. The meat treated in this way is more durable and can extend its shelf life.