Bacon is a kind of pickled food, which is the best understanding of food. We make pork belly into bacon, which can not only preserve pork, but also make pork belly more fragrant. The curing method of bacon is to wash and dry pork, then rub it around with pepper and salt, put it in a jar, add a layer of salt, seal it for about 3 days, and finally add marinade to cure it. After curing for 20 days, it can be hung as pork and dried.

bacon

Ingredients: 5000g lean pork, 250g salt and 8g pepper.

working methods

1. Pork is cut into 500g strips, washed and dried.

2. Heat a red pot, stir the salt and pepper evenly, and let it cool.

3. Spread salt and pepper evenly around the pork strips, put them in a crock, sprinkle with a layer of salt, and marinate them with stones for 2-3 days. When the salt melts into marinade, add salt water and stir evenly, and turn the strips up and down to make them all absorb the brine.

4. Marinate for about 20 days, take out the meat strips, tie them tightly with ropes, and hang them in windy places to avoid being caught in the rain, which can be preserved for a long time without being bad.

Pickled bacon strips

Ingredients: 500g pork belly.

Seasoning: 2 tbsp sea salt, 1 cinnamon, 1 star anise, 1/2 pepper, 1/2 cumin.

working methods

First of all, the pork you buy home should be cooked immediately. Don't use meat that has been put in the refrigerator. If the meat is not clean enough, dry it and blow dry it.

2. Mash star anise and cinnamon, stir-fry 2 tablespoons of sea salt, 65,438+0 pieces of cinnamon, 65,438+0 flowers of star anise, 65,438+0/2 tablespoons of pepper and 65,438+0/2 teaspoons of fennel, and then cool;

Third, put a big bowl, spread the seasoning on each piece of meat and massage;

Fourth, then air-dry, if the weather is bad, you can use a fan to blow;

5. After the dried meat is cooled, wrap it in a film, write the date and put it in the refrigerator. Generally 15~20 days can be taken out and eaten.