Cold dew, many people are beginning to prepare cured bacon ready for winter, this fall cured bacon, winter is just in time to eat, it is indeed very appropriate, but the thought of the price of pork now, haha indeed a little bluff. So since we are talking about cured bacon, cured bacon in the end is not difficult? How much salt should be put into one catty of meat for curing bacon? Is it better to add it all at once or in parts? How to pickle delicious?

How much salt to put in one catty of meat for cured bacon?

Cured bacon 1 catty put 25 grams of salt can be, commonly known as half a couple of salt, salt can not add less. The reasons are as follows:

1, cured bacon eat salt slowly, plus less easy to waste. Because of the high density of pork itself, cured bacon can not add water, salt and small particles, you need to use your hands to rub the flavor, so the pork eat salt slowly, add salt portion is too small to add a time, pork not only can not be flavored, but will cause excess waste;

2, cured bacon need to be added to the salt, so the salt can not be less. As cured bacon once add salt easy to waste is not suitable, so you need to add salt curing in 3 times, then the overall amount of salt added will be slightly more than the normal amount of salt seasoning, so that three times rubbing flavored bacon, in order to do enough to taste, not bad for a long time, salty and tasty.

Is it better to add the salt all at once or in small portions?

Salt is recommended to be added in several times, not at once. The reasons are as follows:

1, once added is not easy to taste. Bacon itself is not as flavorful as cooked meat, and is much denser, so even if the salt is added and rubbed repeatedly, just once, the internal flavor of the pork is not good;

2, adding salt at one time will be a waste of salt. Because of the process of making cured bacon, salt cured pork itself will be a small amount of water, if you add all the salt at once, the other salt is not eaten by the pork instead of eating into the small amount of water seeped out and yellow, not good and then secondary use, will directly result in waste.

How to pickle bacon is delicious?

Cured bacon to be delicious, do the following 3 steps is the key:

1, pork can not get wet. Pork to buy the freshest pork, buy home, do not use water to wash, directly with salt cured pork in order to best flavor, after adding water pork will eat water instead of not easy to eat salt, not easy to taste, in addition to the water itself is raw water, washed pork instead of cured easy to deteriorate, this is the key;

2, salt and pepper fried for 1 minute and then use. Cured bacon to be salty and flavorful, pepper this material is indispensable, but the raw pepper itself is too stimulating smell is not good, you can need to add the salt and pepper with pepper fried for 1 minute so that the salt to eat enough pepper flavor, and then cured bacon taste more fragrant;

3, salt needs to be divided into 3 times to add, cured for 3 days. Cured bacon to be enough to taste fresh red, pre-curing must not be less, generally we cured bacon are 10 pounds of jump, then the salt needs to add half a catty, half a catty of salt plus 30 grams of pepper after stir-frying, the first time with forty percent rubbing to the pork cured for a day, the next day and then rubbed forty percent, the third day rubbing the remaining twenty percent, and then placed in a ventilated air-drying, generally 1 month to do a good job of delicious!