According to the ingredients for making bacon, 5 kilograms of pork requires 150 grams of salt, so the ratio of salt to bacon is 1:15.

Salted bacon mainly uses livestock and poultry meat or its edible offal as raw materials, supplemented by salt, sauce nitrate or nitrite, sugar or spices, etc., and is processed by sorting, pickling or sauce. A type of raw meat product that is processed by washing, shaping, air-drying or baking and drying.

Bacon is salty, sweet and flat in nature, and has the functions of appetizing, dispelling cold and digesting food.

Extended information:

When making homemade cured meat products, you need to pay attention to the following points:

1. You should buy quarantine-qualified products in regular shopping malls and supermarkets. Proof, intact packaging, clear labels and markings, normal color and smell, and raw meat within the shelf life. Avoid purchasing raw meat with bulging bags, damaged packaging, changes in appearance, or plaques on the product surface.

2. Try to make cured meat products in autumn and winter, because the temperature in autumn and winter is generally lower and the air humidity is smaller. This is not only conducive to the dispersion of moisture and the formation of flavor, but also inhibits the growth of microorganisms.

3. Protective measures must be taken to avoid rodent and insect contamination.

You also need to pay special attention when storing cured meat products, because cured meat products are rich in protein, which can provide good nutrients for the growth of microorganisms; at the same time, the fat in cured meat products is relatively easy to oxidize, which will cause Affect the taste and safety of food. Therefore, cured meat products generally need to be sealed and packaged, isolated from oxygen, kept dry, stored at low temperatures, and protected from sunlight during storage.

Baidu Encyclopedia - Bacon

Baidu Encyclopedia - Bacon

People's Daily Online - How to make and store bacon? Don’t eat it if it smells like “hala”