The ratio of bacon and salt is generally 50:9. A catty of bacon requires 0. 18 catty of salt. The specific ratio of bacon to salt is as follows: when curing bacon, the amount of salt generally does not exceed 15% to 18%, that is, according to the principle of "light at both ends and heavy in the middle". 7.5-9 kg of salt for fresh meat per/kloc-0.00 kg, be sure to add it three times. This method will not be too bad, and then pay attention to preservation.

Pickling steps of bacon:

Let the boss cut the meat into strips and cut a hole. 10 Jin of meat. 7. The molecular formulas of the two salts are as follows.

Wear gloves and be careful not to touch raw water, which will spoil the meat. Massage with salt, paste a layer of salt and put it in a basin. Finally, put a heavy object on it for three days, turn the bottom meat upside down and put it on it, otherwise 14 days of salting will be uneven, so it can be hung out to dry, and the oil can be produced after drying.