The general ratio of meat to salt for cured meat is: 10 to 1, that is, one pound of salt per pound of meat is enough.

Bacon is pickled with salt, and is also called pickled meat, salted meat, and bacon. Cured meat is a popular food. Good cured meat has a clean appearance, neat knife skills, firm muscles, no mucus on the surface, bright red color on the cut surface, and slightly yellow fat. Because it is delicious and can be stored for a long time, it is very popular among consumers. The cured meat produced in Zhejiang, China is called southern meat, and the cured meat produced in northern Jiangsu is called northern meat.

Precautions for curing meat

When making cured meat, it is best not to add other seasonings except pepper and salt. But in places with higher temperatures in the south, in order to prevent the cured meat from spoiling before it is dried, you can also add an appropriate amount of high-strength liquor. The method is to take an appropriate amount of high-quality white wine and apply it evenly on the meat strips, and then dip it in salt and pepper.

If you prefer colored marinated meat, you can also add some soy sauce. The method is the same as adding white wine. Additional explanation: The white wine used to marinate meat should be highly fragrant white wine, such as sorghum wine, Fen wine, and Erguotou.