Northeastern curing of bacon is usually done around the New Year, when the weather is cold, outdoor work has stopped, and children have begun to go home for winter vacation. Whoever kills pigs in the village needs to say hello the night before, and there is no need to call them the next morning.

, relatives, friends, and neighbors came early.

The men were killing pigs outside, and the women were cutting sauerkraut in the house. The cutting board was placed on the pot table. After cutting the sauerkraut, they pushed it directly into the pot. The other pot was always boiling hot water, which was steaming.

Fresh meat is delivered into the house piece by piece according to different parts. In the small house that is usually used as a warehouse, there is a row of small jars against the wall for holding bacon. They have been washed and watered in advance, and the large grains of salt for bacon are also filled.

A basin.

Pass the meat in, cut it into pieces about 12.cm long and 10cm wide with the skin on. Cut each piece crosswise two or three times, but not through, like an eggplant clip, with the bottom still attached.

Then start to add salt, add a thick layer of salt to the bottom of the altar, and then put the meat. The meat sandwich is also filled with large grains of salt. It must be stuffed firmly. Place the meat pieces with the cut edges facing up and spread them out on a full layer. Pay attention here.

, the meat should not stick to the edge of the jar. After placing the meat, the edge of the jar should be stuffed with large grains of salt. Then bury the meat that has just been placed with large grains of salt. You can add more salt so that no meat can be seen at all. Place it again.

Put a layer of meat, and then spread it with salt around it, one layer at a time, about one layer of meat short of reaching the mouth of the jar, seal it with another layer of salt, then seal the mouth of the jar, and move it to a cool place, so that the salted bacon can be eaten for a while

Year.

Dumplings, steamed eggplant buns, salted bacon stewed with kidney beans, how can you make these special delicacies without salted bacon?

Nowadays, salted bacon is a rarity. In the past, salted bacon was made to store the meat for a family for a year. But now you can buy fresh meat every day. There is no need to pickle it anymore, but what if you just want to eat it?

The conditions required to make bacon are fresh pork, large grains of salt, and the right temperature.

Choose a piece of pork belly with skin, cut it into 10 cm long and 1 cm thick slices, use a glass or porcelain container of suitable size, cover the bottom with large grains of salt, put a piece of meat without touching the edge, and seal the piece of meat with salt.

Put another piece down. After putting the last piece, cover it with salt. If it is a glass container, it will be full of large salt from the outside. Store it in the refrigerator and you can eat it in ten days. If you want to have a good taste,

You have to be patient. I tried marinating it for a week, but it didn’t work!

The longer it is marinated, the better it tastes. One piece has been marinated for three months. When you cut it open, you can see that the lean meat has clear lines and the texture of the meat is a bit like ham.

When eating, soak it in warm water for a while. No matter what method you use to cook it, don't add any more salt. The thinly sliced ??bacon is cooked in hot oil and becomes crystal clear. How can you describe how delicious it is?

The taste will make you happy for two days.