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Cured bacon, don't just put salt, master the "5 details", bacon is delicious and not moldy!
Introduction: curing bacon, don't just put salt, master the "5 details", bacon is delicious and not moldy

To the season of curing bacon, your front door began to sun bacon? If not yet, hurry to take advantage of the good weather to do it, this time the temperature is just right, and rarely rain, curing is not afraid of stink, drying is not afraid of mold, do a good job of storing up, at any time to eat, although more trouble than directly buy a little bit, but do it yourself to spend less money, there is no additives to eat assuredly, don't miss the best time.

As the saying goes, details determine success or failure, cured bacon is also so, not only to know how much salt to put, but also to master the "5 details", bacon is delicious and not long mold. I'll share with you what these 5 details refer to, remember and master, and then go to do cured meat is not afraid of getting it wrong, come and see.

Detail one: curing before pork to keep dry

Some people think that pork should be washed to pickle, so the pork washed clean, and some people think that pork can not be washed, so directly to the surface of the pork smear salt, both practices are not quite right, want to pork in the pickle does not stink, it must be to maintain the dryness, in the end, washed or not washed?

The safest thing to do is not to wash, but also can not directly wipe the salt, because pork in the sale may be stained with water, so wipe the salt before the use of a dry cloth to wipe the pork once, it is best to dry again, make sure that there is no water and then wipe the salt. However, if you have to wash, it is not impossible to wash, pay attention to when washing, it is best to quickly rinse, do not soak the meat in the water to wash, and to hang up to dry, to ensure that dry before proceeding to the next step.

Detail two: sterilization before pickling

Some people will be treated with pork directly after the salt, this is not good, easy to smell during the pickling, because pork is sold when people take to be contacted more than naturally breed a lot of bacteria, and a long time exposed to the air, the bacteria will be a lot of reproduction, so pickling is not sterilized before the sterilization, then, the pork is bad! The first thing you need to do is to get rid of all the bacteria that are in your body.

How to do it? The method is very simple, to dry the surface of the pork every place on the white wine, pay attention to the high degree of white wine, the whole to massage, so that there is another advantage, there is the role of antiseptic, then you can prolong the shelf life of the bacon, the future to put a long time is not afraid of moldy bad.

Detail 3: In addition to wipe salt, but also add some spices

In general, curing bacon only salt can be, but in order to make bacon eat more fragrant, in addition to wipe salt, but also to add some spices, such as peppercorns, star anise, sesame seeds, made out of the bacon aroma, don't have a taste.

But wipe salt and spices before, it is best to put them into the pot dry fry a little bit, fry the aroma and then wipe on the surface of the pork, and then rubbed a few more times with their hands, so that out of the more fragrant.

Detail 4: curing period can not care

Curing bacon, usually meat is relatively large, a short period of time it is difficult to marinate into the flavor, so generally need to be cured for a few days, and in the days, if not handled properly, pork is easy to become smelly, this situation will not be able to eat, throw away the pity, do not throw out and can not eat, the dilemma, in order to avoid the emergence of this case! The first thing you need to do is to make sure that you don't have to worry about it during the curing period.

Every day to take time to turn the pork, will be pressed on the bottom of the pork on the top, the top on the bottom, more than the location of the replacement, so that the treatment of pork is not easy to be bad, and there is also a benefit, that is, this is to make the flavor of the bacon is more uniform, will not be particularly salty and particularly light.

Detail 5: the production process can not be water

The process of making if water, bacon is very easy to be bad, so pay more attention to this point, pork curing to dry before curing, curing pots, stones can not have water, contact with the pork hand should also be kept dry, it is best to wear a disposable gloves to operate better, especially every day when turning the pork to be careful, and wait until drying time! Pay attention to the weather forecast in advance, be sure not to let the bacon drenched in rain, otherwise it is very easy to bad.