To marinate bacon, you should add between 12 and 15 grams of salt per pound of meat, and add it according to your own taste.

Precautions for curing bacon

1. Do not use pure fat or pure lean meat; 2. Apply white wine instead of rinsing with water; 3. Do not add too much salt; 4. Dry Way.

Don’t add too much salt

As for the proportion of salt, add about 12 grams of salt to 1 pound of pork. If you prefer heavy food,

< p>You can add a small amount of salt. It is best not to add more than 15 grams of salt to 1 pound of pork. If salty seasonings such as light soy sauce are added during the marinating process, the amount of salt used should be reduced appropriately.

There is a certain amount of salt used in curing bacon, and more is not always better. If you add too much salt, the bacon will taste salty.

What you are eating is not bacon, but salt.

Use white wine instead of rinsing with water

When curing bacon, wash the pork with water. The cured bacon will easily deteriorate. There are many bacterial substances in the water, and it will not have a sterilizing effect.

When preparing pork, you can smear it with high-strength white wine to sterilize, clean and remove fishy smell.

Remember not to clean directly with water.

Don’t use pure fat or pure lean meat. When choosing pork for bacon, don’t choose pure fat or pure lean pork. Purely fat pork is easy to get tired of, while pure lean pork is dry and not fragrant enough. Be sure to choose pork that is fat and lean.

Drying method

Do not rush to take out the processed pork to dry, but give the bacon sufficient marinating time. It is best to marinate the bacon for 2 nights, and turn it 1-2 times during the process, so that the marinated bacon will be delicious.

The marinated bacon can be hung to dry.

When drying, do not expose it directly to the sun. This will accelerate the loss of water in the meat.

It will make the bacon taste hard, and it is easy to be damaged due to excessive temperature. High, causing bacon to deteriorate.

The correct method is to hang the marinated bacon in a cool, ventilated place and let it air dry naturally for about 10 days.

The fat begins to drip with oil and feels a little hard to the touch. It should be 80% dry.