Ingredients we need to prepare: pork (sitting leg meat or pork belly), salt, pepper, fennel and high-alcohol liquor.
1. Prepare the required ingredients. I prepared 10 Jin of pork, 150 grams of salt, 20 grams of pepper and 8 grams of fennel. Put the prepared pork into the pot, and the pork must not be washed with water. We can coat pork with high-alcohol liquor. Using a small amount of high-alcohol liquor can kill bacteria and viruses, prolong the shelf life and increase the flavor of pork.
2. Sprinkle the prepared 150g salt evenly on the pork to ensure that every part of the pork is smeared. After wiping, sprinkle fennel and pepper on the pork and wipe it evenly with your hands. Repeat this step and smear every prepared piece of pork.
3. After all the pork is smeared, seal the pot filled with pork with plastic wrap, then cover it with heavy objects, then marinate the pot in a cool, ventilated and dry place, and marinate the bacon for 3-4 days. When the curing time is up, empty the box of pork, that is, put the pork below on it and transfer the pork above to it, so that it can be cured more evenly; After emptying the box, continue to marinate for 3 days.
4. When the curing time is up, cure the cured bacon, take out the bacon, tie it with a rope, put it in hot water for a few seconds, and wash off the salt and seasoning on the surface, which can brighten the color of pork and reduce the salty taste. After blanching, expose the bacon to the sun. If the weather is fine, it will take about a week to dry. If there are more cloudy days, it may take about half a month to dry.
Skills summary:
1. When curing bacon, the best ratio of salt to meat is: meat: salt = 1 (kg): 15 (g), that is, 150 g (3 liang) salt for 10 kg meat. Compared with cured bacon, this kind of salted meat is neither salty nor light, and tastes just right.
2. Watch the weather for a week when drying bacon, and it is best to do it on sunny days. And the local temperature should not exceed 10 degrees. If the temperature exceeds 10 degrees, the temperature will be higher and the bacon may stink. If the local temperature is within 5 degrees, it is no problem to use this ratio; If the temperature is between 5- 10 degrees, it is suggested to add a little more salt, 1 kg of meat is enough.
How much salt does cured meat need 1 kg? The proportion of salt and meat should be used correctly, otherwise the bacon is not fragrant and easy to deteriorate! After reading this method and proportion, everyone can follow this method when cooking bacon, which is simple and delicious!