Is it necessary to add white wine when marinating pig scalp?

It is best to add wine, because adding wine can remove the fishy smell of pig scalp, and the marinated meat tastes better and tastes better. . But be careful not to apply cooking wine. Cooking wine is useless. High-strength white wine will have better results. Remember to store the pork in the refrigerator and marinate for 5 days. After marinating, place it in the sun to dry out most of the water before eating. When applying white wine and seasoning to the meat, be sure to apply it evenly.

Bacon is one of our traditional delicacies. Pork is wrapped in seasonings and then dehydrated and air-dried. This kind of bacon tastes very delicious, chewy, and lasts a long time. It will also be very long and not easy to deteriorate. If there is more meat than can be eaten, we can marinate it and preserve it. The meat will inevitably have a fishy smell, so when we marinate the meat, we will put some white wine to remove the smell. The bacon made in this way will also taste very fragrant. It is inevitable that what wine is better for curing bacon?

1. What kind of wine should be used to marinate meat?

To marinate bacon, you can use high-end white wine or rice wine. Usually 53-degree white wine is used to remove the fishy smell of fresh meat, and then marinate with wine. The prepared meat will become more fragrant after being dried. When marinating, mix the white wine, salt, pepper, soy sauce and other seasonings evenly, and then apply them evenly on the pork. After applying the seasoning, the bacon should be marinated in the jar for 5-7 days. During this period, it should be turned every day to allow the bacon to dry. After air-drying for a week, you can apply fermented glutinous rice juice and then air-dry for another 1 to 2 weeks. Just wash off the glutinous rice juice before eating.

2. Tips for curing bacon

1: Usually, from late November to early January, it is more suitable to marinate bacon, because the weather is relatively cold during this period, so curing is difficult. The meat has no smell.

2: The choice of meat is also more important. It is recommended to buy fat that looks as shiny as the oil is about to flow out, and then touch the fat to see if it is greasy. If you feel water on your hands, it’s boiled meat. Looking at the pig skin again, good pig skin is white, not red or purple. Usually, it’s best to use pork belly and pork shank for cured meats.

3: Cut the meat into small pieces and add seasonings according to your taste. Mix the seasonings, then sprinkle the spices evenly on the meat, put it in a basin to marinate for one to two days, and then place it in a cool and ventilated place for about ten days before eating.