Current location - Recipe Complete Network - Pregnant women's recipes - How to proportion the salt for curing bacon
How to proportion the salt for curing bacon

100g pork put 1g salt curing, the following is the specific method of curing bacon.

Main ingredient: 1500g of front leg meat?

Accessories: 15g of salt, 10g of sugar, 30g of soy sauce, 20g of dark soy sauce, 10g of white wine, peppercorns in moderation, and dashi in moderation

Steps:

1. Wash the pork and control the water

2. Slice the pork into strips of 2-3 fingers wide, rub a little salt on it and put it in the ventilated place to dry for 2 hours.

3. Combine all ingredients in a bowl and whisk together the sugar and salt.

4. Place the meat in a bowl, pour in the marinade and marinate in the refrigerator for 2 to 3 days, turning twice a day.

5. Hang the marinated meat in a cool, ventilated place for 5 to 6 days

6. Until the meat is a little oily, the meat can be taken down and frozen.