This ratio is for reference only, and it needs to be adjusted according to personal taste and pickling method. If you like to be salty, you can appropriately increase the amount of salt; If you like it lighter, you can reduce the amount of salt appropriately.
In addition, it should be noted that the amount of salt should also be appropriately adjusted according to the quality and size of meat. If the meat is big or fat, the amount of salt can be increased appropriately; If the meat is small or thin, the amount of salt can be reduced appropriately.
In short, when making bacon, the amount of salt should be adjusted according to personal taste and actual situation to ensure the taste and quality of bacon.
Pay attention to the following items when cooking bacon:
Choose the right meat: when choosing pork, make sure it is fresh and odorless.
Control the amount of salt: In the curing process, the amount of salt can be adjusted according to personal taste.
Add spices and white wine: In order to make the bacon more flavor, you can add some spices, such as ginger, garlic, pepper, fragrant leaves, star anise and so on. At the same time, high-alcohol liquor can not only sterilize and deodorize, but also play an antiseptic role, effectively extending the shelf life of bacon.
Ensure that the pickling environment is clean: keep the environment clean during the pickling process to avoid pollution.
Pay attention to the air-drying method: the air-drying method of bacon is different in different regions.
Control the degree of air drying: during the air drying process, the degree of dryness of bacon should be checked regularly to ensure that it reaches a suitable state.
Storage method:. When storing, it is necessary to ensure that the bacon is well sealed to prevent moth-eaten and deterioration.