First, after the bacon is cured, 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 shines evenly on the cured meat. Generally, it takes about 10 days, and a little oil oozes from the skin and the fat part. The fat part is white and light pink, and the lean part is dark red, otherwise it needs to be dried.

Second, the method of curing bacon

Raw materials: pork belly 2.5 kg, salt 0.5 kg, pepper 10 g.

way

1, put salt and pepper in the pot and stir-fry until fragrant.

2. Cut the meat into pieces of about 0.5 kg, rub the surface of the meat completely with fried pepper and salt, then put the meat in a clean small jar, sprinkle the remaining pepper and salt on the meat surface, and press the meat surface with a clean weight to cover the jar mouth.

3. After curing for 3 ~ 4 days, turn the meat upside down, then press it with heavy objects. After curing for 4 ~ 5 days, take out the meat and hang it in a cool and ventilated place. After drying, move it to a clean jar for preservation, sprinkle a layer of fine salt on the meat surface, cover it, and take it with you later.

matters need attention

1, don't wash the meat when you buy it, it is easy to deteriorate when it is stained with raw water. It is best to let the surface of the meat blow dry before pickling.

2. Rib meat is very tender because it is fat and thin. If you are afraid of oil, you can also marinate it with sandwich meat or leg meat, but it feels worse than rib meat.

3. It's up to you to decide the amount of pepper and salt. More pepper and salt will be salty. If it's not too salty, you can rub a thin layer.

4. Never use stainless steel or aluminum products for containers. It's best to use a bowl head or a cylinder, and there is no place to buy it now. Just use ceramic pots, and you can also use containers made of natural materials such as enamel pots.