In real life, many people like to eat bacon, which is also a very delicious food and is deeply loved by everyone. So, how is bacon made? Below, I will give you a brief introduction. The specific production method of cured meat is as follows:
Step 1: All the materials except liquor are boiled in a pot and cooled. It is worth mentioning that salt and sugar can be dissolved after cooking, and spices can give off fragrance better.
Step two, pour in the white wine and mix well, then soak in the pork belly. Of course, if it's pork belly, you don't need to wash it, just marinate it, so it's not easy to go bad, and it's more original. Soak it and wash it when you eat it. It is worth noting that if it must be washed, it must be fully dried before pickling after washing, so that it can be preserved for a long time.
Step 3, after curing for 2-3 days, hang 10- 15 days in a ventilated place to eat. It is worth mentioning that when curing, the meat must be turned over every other day to ensure uniform curing.
One thing must be said here, that is, cooking wine should never be used as a substitute for liquor. Sauced meat products marinated with liquor will have a strong wine aroma and a unique flavor. In addition, for spices, you can actually add or subtract and replace them yourself. Of course, it is best not to cover the original meat flavor, otherwise it will not taste good.
In the process of curing meat, do you need to wash it before drying it? In fact, there is no need to clean the cured meat, and it can be directly dried. Simply put, after the sauce is served, directly hang the meat in a ventilated and light-proof place and continue to blow dry. Of course, if it is before curing meat, it still needs to be washed, because if it is not washed, there will be a lot of bacteria.
In a word, the above is the method of curing bacon. When curing, we must grasp the curing time and the proportion of salt. Only by mastering these two factors can we cure delicious bacon at home.