Generally speaking, in a restaurant or family, there is a weight ratio between the front and the meat. Traditionally, the ratio of 10: 1 can just extend the shelf life. The taste is salty and moderate, and one catty of salt can be put in ten jins of bacon. Although bacon is delicious, it contains a lot of salt, so we should pay attention to the right amount.
1, if you put too much salt, you can also add a little more meat and rub the extra salt on the surface of the newly added meat. This can not only make use of extra salt, but also won't make the bacon salty. ?
2. If the bacon is found to have too much salt after cooking, it is recommended to cook it for a while, which will accelerate the dissolution of salt in the bacon and thus dilute the salty taste of the bacon.
3. Cured meat can be cut into small pieces, and then an appropriate amount of 45-degree white wine is added to the cured meat, and then it is sealed and preserved. When you want to eat, stir fry on the plate. If it is preserved for one year, the taste of meat will not change much, which is much better than freezing it directly in the refrigerator.