I think every year at the beginning of the fall, every family is in the preparation of bacon bologna, such a good weather how can miss it? I don't know if you have a feeling that the weather is really cold, I remember when it used to be so cold, my family are starting to buy food tun up to do bacon, not only my family around the neighborhood will also do bacon, whether it is to do sausage or bacon, we will find a good weather, move a stool together under the sun together to do bacon to eat, almost to the New Year's Eve when you can eat it.

When I was a child in my hometown, I remember that many people's small yards will be full of bacon and sausage, cured and sun-dried bacon is not only very tasty, but also able to store for a long time, this bacon compared to ordinary meat to eat or have a different flavor ah, which platform pork can not be compared to the taste. Then I will teach you today to curing bacon tips! Cured bacon don't just stupidly put salt, learn 3 tips, meat spray put how long are not bad.

Tips one: cloth wipe meat

Before curing bacon is certainly to, first pick a great piece of meat, a layer of fat layer of lean, fat and lean meat is the best, buy back after the first to scrape the hairs, and then wiped with a cloth, it is best not to use the water to clean, if the meat is stained to the water will be easy to deteriorate Oh.

Tips No. 2: add spices

Guys may be in the process of curing bacon are only put some salt, other spices basically do not put, in fact, you can try to add some peppercorns, star anise, fennel and so on spices, so it will be more fragrant, oh, and in the case of so much seasoning of the marinade, the meat spraying put how long are not bad.

Tip 3: marinate for about 3 days

Bacon before air-drying, it is best to bring the meat to marinate for about 3 days, we can put the meat in the basin, pour salt and various spices, and then so put about 3 days, after which you can take out for air-drying, so that the bacon is certainly very good.