If you make salted bacon, you need to add about 15 grams of salt per pound of meat.

If you are making dumpling fillings, you only need to add about 3 grams of salt per pound of meat because you need to add soy sauce, chicken essence and other seasonings. In fact, adding 20 grams of salt to 1 kilogram of meat will definitely make it salty, because the older generation said: when curing bacon, 10 kilograms of meat needs 3 taels of salt. In conversion, 15 grams of salt to 1 kilogram of meat is neither salty nor bland. When stuffing sausages, chicken essence will definitely be added, and there will also be light soy sauce or dark soy sauce in some places. These seasonings will contain salt.

If you are stuffing sausages, the amount of salt should be determined according to the actual situation, but you must not add more than 15 grams of salt to 1 pound of meat. According to research, the sodium content in chicken essence, dark soy sauce, and light soy sauce is about half that of table salt. So for example, if you add 2 grams of chicken essence to 1 pound of meat, you only need to add 14 grams of salt. When you pickle sausages in the future, just follow this ratio and push it back.

In short, there is no fixed answer to how much salt should be added to a pound of meat. Adjustments will need to be made based on specific meats, cooking methods, personal taste preferences, and other factors. During the cooking process, we also need to pay attention to the influence of other factors, such as marinating time and temperature. Only by comprehensively considering various factors can you make delicious dishes.

Precautions for marinating meat:

1. Choose fresh meat: Fresh meat is rich in protein and moisture, is easy to taste and has a better taste. At the same time, attention should also be paid to the way meat is stored to avoid contamination or deterioration of meat.

2. The marinating time and temperature are also factors that need attention: too long or too short a marinating time will affect the quality of the meat. If the marinating time is too short, the meat will not taste easy; if the marinating time is too long, the meat may be too salty or spoiled. Therefore, marinating time needs to be determined based on the specific meat and cooking method.

3. Temperature will affect the marinating effect: Marinating meat at a lower temperature can slow down the growth of bacteria, thereby extending the shelf life of the meat. Therefore, attention needs to be paid to temperature control during the marinating process, especially in hot weather to avoid meat deterioration.

4. When curing meat, you also need to pay attention to the amount and selection of salt: Salt is an important component of cured meat. It can penetrate into the meat and extract the moisture in the meat, making the meat More flavorful. However, the amount of salt also needs to be appropriate. Too much salt will make the meat too salty and affect the taste. Therefore, the amount of salt needs to be determined based on the specific meat and personal taste preferences.