Curing salted meat 10 pounds of meat put 3 two to 3 ? pounds of salt.

This ratio is relatively universal, but the exact amount may vary depending on personal taste and the curing time of the bacon. First of all, the main purpose of salt is to preserve and flavor the meat. Enough salt can extend the shelf life of bacon while giving it its characteristic flavor. However, too much salt will make the bacon too salty and affect the taste.

Secondly, curing time is also an influencing factor. Generally speaking, bacon that has been cured for a long time needs slightly more salt to ensure preservation. For example, if it is intended to be cured for a month or two, then it may need close to four taels of salt per 10 pounds of meat. But if it's only going to be cured for a short period of time, such as a week or so, then it may only need 2 1/2 to 3 taels of salt per 10 pounds of meat.

Also, it's worth noting that different people have different levels of acceptance of saltiness. Some people prefer heavier, saltier bacon; while others prefer lighter, lighter bacon. Therefore, in the actual production process, you can adjust the amount of salt according to personal taste.

Recommended preservation methods for bacon

1, the first hanging preservation

Directly hang the bacon in a cool and ventilated place, which is the easiest way to avoid receiving direct sunlight. In this environment, bacon can be preserved for at least three months. However, this method has its drawbacks. The longer the bacon is kept, the more it will ooze grease, which will have a slight effect on the taste of the bacon.

2, the second frozen preservation

The bacon wrapped in plastic wrap, placed in the refrigerator freezer to save. This method of preservation of bacon basically a year will not deteriorate.

3, the third sealed preservation

If you like bacon with the flavor of wine, you can also slice the bacon, soak it in white wine for 15 minutes, and then put it into a clean jar for sealing. This method can basically be preserved for more than half a year, and it has a wine flavor after being soaked in white wine.