What season do China people like best? Most people will answer winter. Although it is cold outside, it is always hot at home. Moreover, there are not only heavy snow in winter, but also various delicacies such as hot pot, stew and bacon. In many places in Hunan, some bacon will be preserved in the twelfth lunar month, which is very delicious.

The curing of bacon is generally when the temperature is low, and the temperature at this time is the most suitable for curing bacon.

What's bacon like in your impression? Is it directly dried with salt?

The secret of cured meat is not so simple. Only by grasping the five key points can the golden and translucent cured meat be cured.

1, delicious bacon, washed and wasted.

First of all, buy a delicate piece of pork belly, which is ideal for five layers of fat and thin. Don't rush to wash the meat you bought with water, take out your high-alcohol liquor and give it a massage evenly. The function of liquor can not only clean the meat, but also sterilize the meat, and at the same time remove the bloody smell inside the meat, making the cured meat more delicious.

Washed bacon just feels clean in the heart, but it is not easy to store when pickled, and its taste is much worse.

2. Learn to fry salt and pepper.

Many people know to put salt in bacon, but bacon is not just salt, but also needs to be salted with some pepper. When curing meat, stir-frying salt and pepper together, and then making bacon is simply twice the result with half the effort. Pepper can keep the meat fresh, improve the taste of bacon, and prolong the storage time of meat. The key is to repel insects, which is simply to kill two birds with one stone.

3. Put salt in proportion.

Nowadays, many people eat meat by feeling, but in fact, feeling is the most inaccurate. The disharmony between salt and meat can easily lead to bitter bacon, but the lack of salt can easily lead to bad bacon, so the proportion of cured bacon is very critical. After many explorations, the best proportion of salted bacon is 30 kg meat 100 g salt. The cured bacon is full of color, smell and flavor, and will not go bad in dog days, especially easy to store.

4. Control the curing temperature of bacon.

Some time ago, when the weather was warm, many people chose bacon because meat was particularly cheap. But it was not long before it was found that all the cured bacon was stinky. In fact, this is because the temperature is too high, and the best pickling time is 2~5 degrees. At this time, the taste is authentic, and there is no need to worry about deterioration and sourness.

5. Turn over the surface circularly, and smoke is the best.

It is best to turn the salted pork once a day, and it is best to smoke if possible. Ordinary families can also wait for it to dry naturally. Circulation is to ensure the uniformity of meat quality. Smoked bacon needs to be baked with fire to make it golden, so smoked bacon looks good and delicious. Pickled bacon can be stewed, which is rich in methods and super delicious.

Bacon can also be air-dried at home, and it can be put indoors in time when it encounters rain and snow.

China people especially like bacon, especially bacon made at home, but how to pickle bacon is a technical job. If you want to make bacon golden and delicious, you can also make delicious bacon by grasping the above key skills.