What is the proportion of salt in cured pork and ham? What is the specific production process? To make a good ham, the choice of ingredients is very important. To choose fresh hind legs, it is best not to wash with water before curing, if you must wash, be sure to drain the surface water. Use a knife to remove the sides of the ham, the parts that are too exposed. If you can get a whole ham that hasn't been cut off, it will be less likely to spoil or get maggots when curing. Next comes the important stage of curing. This stage of curing depends on whether your ham will spoil and maggot. Next, rub the salt on the leg of the pig, paying special attention to the corners and where the bone meets the meat. Rub gently at first, more and more, and repeat until the meat is tender and the salt soaks into the pork.

Grandpa told me, Yan La meat, only put the right proportion, bacon can be delicious, the most appropriate is 10 pounds of meat to put 3 two salt, curing bacon, ham, sausage, in addition to salt put the right, the curing process is also very important for beginners, it is a big challenge, although the process is cumbersome, but their own bacon, the cost is low, eat sweet, do not need to add coloring; do not add preservatives. Refrigerated storage, eat more assured.

The north is mainly cured beef, a successful bacon, must have the color red as fire, aroma, flavor, fat and not greasy, mellow flavor, sweet and crisp characteristics, making bacon, the best choice of rural pigs, especially the kind of killed, cured meat, a kilogram of meat to put how much salt is appropriate? Calculated on the basis of 10 kilograms of meat, the amount of salt is about 150 grams, that is, 10 pieces of bacon to put 3 two salt, according to this standard can be implemented, each kilogram of bacon with about 15 grams of salt.

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