Pork belly is fat and thin, and tastes delicious after pickling, while salt can fully penetrate into the meat, giving the bacon a unique taste. In the pickling process, it is necessary to cut the pork belly into pieces, marinate it with salt, cooking wine, star anise and other seasonings for a period of time, and then take it out and put it in a container after the seasonings have fully penetrated into the meat. Then dry it and take it out to eat, so that the bacon tastes better.
In addition, attention should be paid to the amount of salt in the curing process. Too much salt will lead to too much salt, and too little salt will not fully penetrate, which will affect the taste. At the same time, the curing time also needs to be properly controlled. Too short is not delicious, too long affects the taste of meat.
Matters needing attention in curing bacon
1, choose fresh pork: choose pork with certain fat, and the fat and thin can make the bacon taste better.
2, cut evenly: cut the pork into pieces with uniform size to ensure the uniformity of pickling.
3. Pretreatment: blanch the pork pieces with boiling water to remove blood and impurities, and then rinse them with cold water.
4, curing time: according to personal taste and temperature to determine the curing time, generally need more than 7- 10 days.
5. Seasoning: Salt, sugar, soy sauce, cooking wine and other seasonings are needed when curing bacon, which can be adjusted according to personal taste.
6. Temperature control: During curing, bacon should be kept in a cool and ventilated place to avoid direct sunlight and high temperature environment.