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How much salt to pickle bacon How much salt to put in a catty of bacon?

1. It takes about .18 kg of salt to marinate a catty of meat.

2. The specific ratio of salted meat to salt is as follows: When curing bacon, the amount of salt is generally not more than 15% to 18%, that is, according to the principle of "light at both ends and heavy in the middle". Use 7.5-9 kilograms of salt per 1 kilograms of fresh meat, and be sure to add it three times.

3, production materials: main ingredients: pork (lean) 5g.

4. Seasoning: 25g of salt and 8g of pepper.

5. Cut the pork into strips weighing 5g, wash and dry.

6. Heat a red pot, stir the salt and pepper evenly, and set aside to cool.

7. Rub all pork strips around with pepper and salt, put them in the earthen jar, sprinkle a layer of salt on them, and marinate them with stones for 2-3 days. When the salt melts into bittern, add saltwater and stir well, and turn the strips up and down to make them all absorb the bittern.

8. Marinate for about 2 days, take out the meat strips, tie them tightly with ropes and hang them in windy places, so as not to get wet and rain, and they can be stored for a long time without deterioration. Tips for making salted meat: saltwater, that is, the solution of potassium nitrate or sodium nitrate, can make salted meat turn red, but it is harmful to human body, so it can't be eaten in large quantities.