Don’t add this kind of ingredient when marinating bacon. Most people are used to it. If the bacon isn’t bad, it will become “sour” and not fragrant!

The year is coming to an end, and the Chinese New Year will be celebrated in just over a month. It’s time to pickle cured meats. There are many types of cured meats. The ones we often eat include cured meats and cured sausages. In many places, there are also cured fish, cured chicken, etc. Because it is usually pickled in the twelfth lunar month, it is called "cured meat".

Preserved meat should be stored in a cool and ventilated place. If the temperature is too high, bacteria will easily breed, causing the meat to deteriorate, become sour, moldy, and become inedible. The bacon has a unique flavor, and the "cured flavor" is so fragrant that no one who has eaten it will forget it.

In the past, people marinated bacon to preserve the meat for a long time, but now it is to enjoy the taste.

The method of making bacon is simple, but it varies from place to place. For example, some places directly salt it, while others add spices. There are also differences in taste. For example, Guangdong's cured meat is more "sweet", while Sichuan's cured meat is more "spicy", but they both smell strong.

When making bacon, many people will put a layer of white wine on it, which can sterilize and remove the fishy smell, making the bacon cleaner and more fragrant. Some people also use cooking wine to marinate it, which is the same idea.

In fact, it is a big mistake to use wine when curing bacon. No matter what kind of wine contains alcohol, it will generate acetic acid after being oxidized, making the bacon sour.

If there is sourness, the bacon will not taste fragrant, so "wine" cannot be added when marinating bacon. Wine is a product of fermentation and contains some active yeast. When curing bacon, it is fermented and produces more aromatic substances, which can make the bacon taste more fragrant. However, acidic substances are also produced at the same time, and the taste becomes sour before it deteriorates, so it does more harm than good.

When curing bacon, you do not need to use "wine" to sterilize it. You only need to add salt. This is how many places do it. Table salt is very stable and will not react chemically, allowing the bacon to maintain its original "cured flavor".

Of course, the more salt, the better. Although the shelf life of bacon will be long, the taste will be too "salty" and cannot be eaten at all.

According to my grandmother’s experience of curing bacon for more than 60 years, 150 grams of salt is enough for 10 pounds of pork. In other words, 15 grams of salt for 1 pound of pork is just right and can prevent the bacon from deteriorating. If too much salt is added, other flavors will be covered up by the salty taste and become salty, so the amount of salt must be controlled carefully.

The chef has something to say

When curing bacon, many places do not wash the meat. They think that the meat will become moldy after being wet, so they will put some volatile white wine on it. Or cooking wine, which is equivalent to washing the meat and making it cleaner, but it is actually unnecessary.

As long as enough salt is added, bacon will not breed bacteria. Even if you apply white wine, the bacon has been left for a long time and there is a lot of dust on the surface, so it is still not clean. Therefore, before we eat bacon, we will boil the bacon. Not only can the bacon be cooked soft, but also boiled water can be used to sterilize and remove dust. In this way, the bacon will be very clean, full of flavor and not sour.

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