Curing bacon a catty of meat need to put 15-20 grams of salt.

Generally speaking, you need to put 15-20 grams of salt in one catty of meat for curing bacon, and this amount is arrived at after many times of practice and experience, which can effectively improve the taste and quality of bacon. If the amount of salt is not enough, it will cause the bacon to become tasteless and difficult to preserve; while too much salt will make the bacon too salty and affect the taste.

In addition to salt, curing bacon also requires the addition of other seasonings, such as soy sauce, cooking wine, sugar, five-spice powder, etc., which can also be added in moderation according to personal taste. The curing time is usually 7-10 days, depending on the weather conditions and the thickness of the meat.

In short, when curing bacon, the amount of salt should be controlled properly, not only to ensure the taste and quality of bacon, but also to avoid too salty or too light. At the same time, you should also pay attention to the curing time and other seasonings, so as to produce delicious bacon.

Bacon drying skills

1, choose the right weather: drying bacon before to choose the right weather, it is best to dry in dry, sunny weather. Avoid drying in cloudy and rainy weather to avoid moisture in the bacon.

2, determine the location of drying: drying bacon to choose the right location, preferably in a ventilated, dry, sunny place. Avoid placing it in a damp, cool place to avoid moldy bacon.

3, control the drying time: drying bacon time should be based on the weather and meat quality, generally drying 7-10 days. If the weather is bad or the meat is thick, you can extend the drying time.

4, pay attention to turning bacon: in the drying process, we should often turn the bacon, so that the bacon even drying, to avoid one side is too wet. Turning should be careful not to damage the skin of the bacon, so as not to affect the beauty.