One pound of meat put one or two salt, the two are 10:1 relationship. It's okay for bacon to be salty, soaking it ahead of time when cooking can solve the salty problem.

Bacon is a type of Chinese cured meat, mainly popular in Sichuan, Hunan and Guangdong, but also made in other parts of the south, and is called "preserved meat" because it is usually cured in the lunar month.

Bacon from fresh meat processing, production to storage, meat quality unchanged, long-term flavor, and the characteristics of a long time. This meat is smoked because of the cypress branch, so the summer flies do not climb, by three volts and does not deteriorate, become a unique local flavor food.

Expanded:

Purchase and preservation of bacon:

(1) Identification:

If bacon Bright color, muscle is bright red or dark red, fat transparent or milky white, dry, firm, elastic, and with bacon should be cured flavor, is high-quality bacon. On the contrary, if the meat is grayish, fat yellow, moldy, flabby, inelastic, with mucus, rancid taste or other odors, it is spoiled or inferior.

(2) purchase:

Purchase should choose the appearance of dry, no odor or sour taste, meat color distinct; if the lean part of the meat shows black, fat meat shows dark yellow, said it has exceeded the shelf life, should not be purchased.

Baidu Encyclopedia - Preserved Meat