Home-cooked bacon not only has good texture, but also tastes more delicious; Although some salted fish products are made every winter, the effect of cured meat this year is particularly satisfactory.

material

Pork belly1330g

40 grams of natural salt

Zanthoxylum bungeanum 1 spoon

2 tablespoons of highly alcoholic liquor.

Steps of curing bacon at home

Save the exercise to your mobile phone.

Step 1

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

Second step

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

Third step

Prepare a suitable curing container (pottery or porcelain), put the meat in it, pour 1 spoon of high-altitude liquor, and put it in a cool place away from heat sources;

Fourth step

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

Step five

The curing can be completed in about 48 hours. Bacon is hung in the air with a rope and dried in the shade. It can be cooked or stored in cold storage when the meat is slightly hard.