What is the curing method of bacon? Bacon is common in the market, but generally speaking, most of the bacon sold in the market contains nitrite. If it is not cleaned when eating, it will cause harm to the body. Therefore, if you know how to make bacon, you can pickle it yourself at home, which is healthy and safe to eat. So what is the curing method of bacon? Let's take a closer look at it.

Curing method of bacon:

1, cured meat is generally chosen around the winter solstice, and it is easier to marinate when the room temperature is lower than 10 degrees Celsius. Cut fresh pork (usually pork belly or leg meat) into strips of about 5 cm, and then rub it evenly with 0.2 kg of salt and 25 g of pepper. Then, put the meat into a curing container, preferably a ceramic or enamel container. After putting the cured meat in, press it by hand. If the curing container has no lid, it should be covered with plastic film and tied tightly with rope.

2. After 24 hours of initial salting, some blood will ooze from the cured meat. At this time, put 0. 1 kg salt on the meat again, and exchange the meat up and down once.

3. After adding salt again for 24 hours, the cured meat will ooze more blood. At this time, put 0. 1 kg salt on the meat again, and then exchange the meat up and down once.

4. After the salt is served, change the meat up and down every 2-3 days, and it can be marinated in about 10 days. If the room temperature exceeds 15 degrees, 50 grams of high-alcohol liquor should be added to ensure that the cured meat will not deteriorate during curing.

5. After pickling, drying is the key. Hang the cured meat in a well-ventilated and sunny place to dry, and pay attention to turning it, so that the sun can shine evenly on the cured meat. Generally, it takes about 10 days, and a little oil can seep out from the skin and the fat part. The fat part is white and light pink, and the lean part is dark red. Otherwise, it is necessary to continue drying.

6. Pickled and dried bacon should be stored in the refrigerator, not in cold storage, because there is less salt in bacon, and it will be moldy if it is stored in cold storage for a long time (because there is no preservative such as nitrite). The bacon preserved and stored in this way is not too salty in taste, but also rich in flavor. It can be steamed, boiled and served with vegetables, and generally does not change its taste or color within 2 years.

What is the curing method of bacon? How to make bacon is introduced in detail in the above, hoping to provide some help to everyone. If you don't want to buy it in the market, you can try to make it yourself. The method is simple and it is healthier and safer to eat. Because bacon has a long shelf life, curing it a little more at a time saves the trouble of buying it often. You might as well give it a try!