Nearing the Spring Festival, I believe that many families have begun to pickle bacon, preserved fish, sausage, which has become an important symbol of the New Year in this area of Jiangsu. About the proportion of bacon, I'll talk about my experience (my experience are my grandmother personally transmitted oh)

I use brine with plant spices curing bacon method, with 6 to 7% salt (Note: it is recommended that the proportion of salt to increase to 9 to 10%) water, and another star anise, cinnamon, grasshopper (pat broken), incense leaves, vanilla, peppercorns, cloves, fennel, sugar, grain white wine, how much of them to add with the How much of them to add depends on your own experience in cooking. Skinned pork can be burned skin and then cleaned to scrape off the burnt skin, lean meat packages should be appropriate to reduce the thickness of the knife to facilitate the soaking into the salt flavor, brine and a variety of spices blended into the meat into the brine can be cured soak, turning twice a day to make its brine salt flavor uniformity, 7 ~ 10 days after the removal of the warm water to wash two times, bundled rope hanging to dry and air-dried, and then sent to the smoky processing of the bacon into carry on.

Bacon billet cured in brine than directly on the meat billet wiping salt has its advantages: avoid wiping salt is not uniform and cause the meat billet salt is not in place, affecting the quality of curing, salt less meat to stink, salt heavy too salty and difficult to eat, curing brine salt content is relatively good to grasp, since the hands of the do it once on a practice, the next time you can adjust the brine according to their own family's palate, or to add or reduce the salt and the ratio of various spices has been to to a variety of spices, and then to the bacon billet. The ratio of various spices has been to achieve the best results, do a good job of sumptuous New Year's Eve dinner is the greatest psychological satisfaction!

First of all, cured bacon must be used on the day of the freshly slaughtered? Ten pounds is half a kilogram of salt, my family I buy 20 pounds of meat every year, a kilogram of salt.

Then the salt and peppercorns together fried hot, the salt evenly rubbed on the meat, more massage a few times. Then put it into the altar for curing, usually takes three days to exclude the blood. When curing in the altar need to be turned once a day, so that the salt is more evenly absorbed into the meat, to observe the condition of the bacon, to prevent the meat from deteriorating. After three days, the meat will be taken out of the altar, air-drying, you need to choose the weather is relatively good time to go out of the altar. Usually 15 days can be taken home and stored. Just take as much as you can eat.

But bacon in the curing process will produce salt nitrates, harmful to the human body, you need to open storage for a period of time, eat first water soaked in boiled, reduce nitrites, although tasty, but the nutritional value of low, it is recommended that we still eat less Oh!

The curing of bacon is very delicate and critical, salt more than too salty, less easy to bad, so generally according to a catty of meat one to two salt, the rural areas are generally salted a little bit of salt, a catty of meat two salt, like outside the restaurant is different, pickled a little bit lighter. Tell you a way to pickle meat especially fragrant and delicious, the average person I do not tell him

10 pounds of meat per pound one or two salt, that is, 500 grams of salt (1 catty), the first salt fried at the same time into the 2 two dry peppercorns plus two small pieces of cinnamon together with the bursting incense can be put aside after the cold, and then evenly coated with the meat, find a container for marinating for 5 days or so, and then washed and hanged up on the can. It's almost New Year's Eve I hope it will help you.