One pound of bacon uses about 15 grams of salt.

When curing bacon, how much salt is appropriate for one catty of meat should be adjusted according to personal taste and curing method. Generally speaking, according to the calculation of 10 pounds of meat, the salt used is about 150 grams, that is, 10 pounds of bacon put 3 two salt, each catty of bacon with salt about 15 grams. In accordance with this standard implementation can be, this ratio can make the flavor of bacon salty and moderate, but the specific dosage can also be adjusted according to personal taste.

In the curing process, in addition to the amount of salt, the time and method of curing is also very important, which may be a small challenge for novices. Although the process is troublesome, the cost of making your own bacon is low, it tastes good, there is no added coloring or preservatives, and it is kept frozen in the refrigerator, so you can eat it with more confidence.

Precautions for curing bacon

1, choose fresh pork: the taste and quality of bacon is closely related to the pork used, so be sure to choose fresh, good quality pork.

2, do not wash with water before curing: pork should not be washed with water before curing, otherwise it may lead to too much water, affecting the curing effect.

3, turn the meat every day: during the curing process, you need to turn the meat once a day to ensure even curing. Otherwise, it may lead to uneven curing of bacon.

4, cover the lid of the bacon: during the curing process, the container of bacon should be covered tightly to prevent air and bacteria from entering. Otherwise, it may cause the bacon to spoil.

5, control the curing time: too long or too short curing time will affect the taste and quality of bacon. Generally speaking, curing for about 7-10 days is enough.