The meat clip is the meat above the pig's front leg and behind the pig's neck. Because pigs often move when they exercise, the meat in this place is very strong. If bacon is cured with meat in this place, it can not only reduce the loss of water in the meat, but also make the cured bacon more fragrant and energetic! Generally, meat sellers or butchers choose to sandwich meat when curing meat at home.

No matter what vegetables are stewed, no matter when they are stewed, the taste of bacon is very rich, so I really suggest that you try to choose sandwich meat when curing bacon.

Bacon's practice:

Wash the meat, hang it outside the window and dry it. Stir-fry pepper and salt in a pot with low heat until the salt is slightly yellow. Add pepper, stir and cool. Put three layers of meat into the pot, cover them with salt and pepper as much as possible, and put them into the box layer by layer. Finally, pour the white wine, cover it and start the pickling process. At night, when it's cold, I will put them outside the window for pickling, and then put them in the refrigerator for further refrigeration at dawn.

Marinate for a week, then take it out at night to clean the surface, hang it by the window to dry, hang it in the refrigerator during the day, and so on … until it is dry. Put the meat directly into the basin without washing, and sprinkle the salt evenly on the meat directly. In a couple of days, turn the meat over and marinate it for a week.

A week later, a lot of water flowed out of the meat in the basin, then the meat was taken out, the water in the basin was poured into the pot, and some water and salt were added to boil the water to remove the foam. When the water cools, soak the meat in salt water and take it out to dry in a week. Dry the meat until it is basically dry.