The salty taste of bacon mainly comes from the amount of salt put in curing. Only by controlling the amount of salt, can the bacon not be salty and achieve the actual effect of curing bacon. And the amount of salt should be exchanged through experience. Generally speaking, according to the taste at home, less salt is light and more salt is heavy. According to my working experience, the proportion of meat and salt in a kilo of meat is generally between 0.6 Liang and 1 Liang. In other words, a kilo of meat can't exceed 1 Liang. The salt is less, and the salted bacon is too weak, so it is difficult to preserve the bacon for a long time. If you put too much salt, the salty taste of bacon will also affect people's taste. Naturally, some areas need to add other ingredients when curing pork, so it is necessary to consider the salinity of the ingredients and adjust the amount of salt appropriately.

In the process of curing bacon, you must put more salt. If you are afraid of salt, soak it in water 1 day or more when you eat it, which can effectively remove the salty taste, or fry it with vegetables that are very easy to absorb the salty taste. Bacon is generally salty, which is also a way for ancient people to store meat. Now that we have a refrigerator, we don't have to make the meat salty. It's really hard to swallow when it's salty. In the case of curing bacon with salt, the curing time can be appropriately reduced and the amount of salt used can be reduced. Personally, I don't like salted bacon, so I will reduce the amount of salt in the process of curing bacon, and then cut the meat as small as possible, which can reduce the curing time and ensure that salt can enter the meat to taste.

Another way is to take a little meat and taste it after curing. If it is salty, wash it with clear water several times, or soak it in clear water before smoking. Wash pork, cut into strips and drain. Put salt in the pot (the ratio of13g salt in a catty of pork), pepper noodles and star anise and stir-fry together to make the fragrance. Drain the pork, put the salt evenly on the pork after cold storage, and add a small amount of high alcohol (pork 10 kg, accounting for 100 ml), preferably in a ceramic jar or crock. I usually marinate for more than half a month, and I have to open the lid half to put the pork on it.

Bacon is suitable for that. It's time for curing. Take the pork out of the tank, clean it with tap water, string it up with a rope, hang it in a naturally ventilated place for 5 to 6 days, and then take it. Our bacon is air-dried, blow-dried and not smoked. Steamed bacon is fat and transparent, and tastes soft and fragrant! The quality of bacon can only be guaranteed if it is slightly salty. Before that, a man asked how much salt should be put in bacon. I've seen a documentary about treating diseases in a toad cave before. One hundred catties of sausage is thirteen catties of salt. I can refer to it. I think it depends on the local natural conditions. Nothing will change. Do some independent innovation and eat less salt. Meat food is too light to taste.