Cured bacon

We need to prepare the ingredients: pork (sitting leg meat or pork), salt, pepper, cumin, a high degree of white wine

1, ready to prepare the required ingredients, I prepared 10 pounds of pork, 150 grams of salt, 20 grams of pepper and 8 grams of cumin; put the prepared pork in a pot, pork must not be washed with water, we can use a high degree of white wine coated in pork, coated with a little high degree of white wine can be antibacterial and antiseptic, to extend the shelf life of the deadline, but also to add flavor to the pork.

2, the prepared 150 grams of salt evenly coated in pork, to ensure that every part of the pork is coated to, wait until coated, the cumin and pepper sprinkled on top of the pork, coated evenly by hand. Repeat this step of coating to coat each piece of prepared pork.

3, wait until the pork are coated after, with plastic wrap to contain pork pots sealed, and then covered with a heavy object on top, and then put the pots in a cool, ventilated and dry place for curing, curing bacon 3-4 days, and so on curing time is up to the pork "inverted box", that is, the bottom of the pork to the top, the top of the pork transferred to the top, the top of the pork to the top, the top of the pork to the top, the top of the pork to the top, the top of the pork to the top. to the top, the top of the pork transferred to the bottom, so that the curing a little more evenly; pouring box after a good, continue to marinate for 3 days.

4, wait until the curing time is up, the cured bacon for the "brine", take out the bacon after tying the rope, put in hot water for a few seconds, the surface of the salt and seasoning wash off, so you can make the color of the pork becomes bright, reduce the salty taste. After blanching, put the bacon under the sun, if the weather is good, it will be almost ready in a week or so; if there are more cloudy days, you may need to dry it for about half a month.

Summary of tips:

1, in the curing of bacon, the best ratio of salt and meat: meat: salt = 1 (jin): 15 (grams), that is, 10 pounds of meat to put 150 grams (3 two) salt. This ratio of salt and meat cured bacon is not too salty and not too light, the flavor is just right.

2, drying bacon, look at the week's weather, making the best in sunny days. And the local temperature is best not to exceed 10 degrees, the temperature is higher if the temperature exceeds 10 degrees, the bacon may become stinky. If the local temperature is within 5 degrees, it's fine to use this ratio; if the temperature is 5-10 degrees, it's recommended to put a little more salt, 20 grams of salt for 1 pound of meat will do.

How much salt do I need for 1 kilogram of meat for curing bacon? The ratio of salt and meat should be used correctly, otherwise the bacon is not fragrant and easy to deteriorate! After reading this practice and proportion, we can follow this method when making bacon, it is simple to do, and it is delicious!