Don't wash the bought pork belly with water, wipe the blood on the surface with a clean and slightly damp cloth, and air it in the tuyere until it is dry and not sticky;

Pour the salt and pepper into a wok and heat it over medium heat until the pepper smells fragrant and the salt color is slightly Huang Shi, and then put it on the meat evenly and rub it slightly;

Prepare a suitable (pottery or porcelain) curing container, discharge the meat into it, pour 1 spoon of white wine and press the heavy object, and place it in a cool place away from the heat source;

After 24 hours, the salted water is poured out, the remaining 1/3 pepper salt is smeared on the meat, then 1 spoonful of white wine is poured on it, and heavy objects are pressed again to continue the pickling;

Pickling can be completed in about 48 hours, and the bacon is hung in the air by rope string to dry in the shade, and then it can be cooked or stored in cold storage until the meat is slightly hard.

Tips

The following is my family's memorandum and experience in curing bacon, which is for reference only.

1, the materials for making cured products must not be washed, which is a basic common sense; The so-called cured products are made compact and mellow by curing and air-drying; Pickled ingredients only need to be washed with warm water before cooking, and the shelf life can be prolonged for a long time without washing before pickling;

2. The ratio of meat to salt is 500 grams per catty: 3 yuan (15 grams) of salt, which is my experience from searching for pickling habits in northern Jiangsu and southern Jiangsu. The so-called 1 kg meat 3 money salt, the amount of salt refers to the conversion algorithm of 10, that is, 50 grams is equal to 1 2, and is equal to 10 money; The specific amount of salt is related to the curing time. With less salt, the salted meat is not fragrant enough. Too much salt will conflict with taste, which is more in line with the taste of Jiangnan people; The curing time is within 48 ~ 72 hours, and I prefer to reduce it rather than increase it;

3. At present, there are many kinds of salt in supermarkets, but none of them are marked with salinity. My experience is that the coarser the particles, the smaller the water content; Therefore, the effect of pickling salt (extra coarse particles) may not be good, and it is not easy to be absorbed by ingredients; However, the fine salt used for ordinary cooking has a large water content and is not suitable for pickling; I have used bagged sea salt, lake salt and natural crystal salt, which have medium particles and moderate moisture, and are suitable for pickling; If pickled salt is selected, it can be crushed in advance and then used;

4. Pickled bacon should be dried in a ventilated place without light. It is best not to bask in the sun, because oil will accelerate oxidation after heating and change color and taste; Air-dried until the meat is slightly hard and the surface is dry and not sticky, which is considered to be basically in line with the edible standard; Usually, the nitrite content of cured products reaches the highest peak within 3 ~ 20 days, so it will be relatively safe to eat after three weeks.

The amount used in the recipe is not deliberate, but only the selected materials are screened, and the meat that meets the requirements is used for curing, as long as the proportion is mastered.