bacon
Ingredients: 3 kg of pork belly, 46 g of salt, 5 g of pepper and 2 g of fragrant leaves.
Exercise:
1. Prepare an altar or a basin first, and find some heavy stones for use.
2. Sprinkle a layer of salt on the bottom of the altar, then put a few peppers and a few fragrant leaves, and then put pork.
3. Sprinkle some salt on the pork, put a few peppers and a few fragrant leaves, and repeat this action until the meat is cooked.
4. Spread a bag on the paved meat, then put a stone, press it for 3 days, then turn the meat upside down, put the meat on the surface, and marinate it for 4 days.
5. Marinate the meat, wash it with clear water, and then expose it to the sun until the surface of the pork is dry.
6. If you want to preserve the dried bacon better and keep its taste unchanged, you can freeze it directly in the refrigerator. Bacon can be eaten 1 year.
bacon
Precautions:
1. 10 Jin of meat is enough, neither more nor less. Without salt, meat will stink, but with more salt, it will be salty. Be sure to weigh the salt before adding it. Don't add it at will.
2. When curing bacon, adding appropriate amount of pepper can enhance fragrance and dispel differences, and adding appropriate amount of fragrant leaves can increase the flavor of meat. These two spices are mixed together, which is very suitable for curing bacon. If you don't like that special fragrance, you can leave out the fragrant leaves.
3. When curing bacon, you need to turn over the altar once in the middle to make the meat marinate evenly and taste completely.
bacon
This is the curing method of bacon that I taught you today. The bacon cured in this way tastes good, smells good and tastes better. Whether it is fried bacon with garlic or steamed bacon, it is very delicious. Master Hu also suggested that if you want to marinate bacon now, it is best to marinate it properly in June+early February, 5438, and the bacon will taste more fragrant and pure.