On the eve of the Spring Festival, the rural people in the south where Hua Yaomei is located are busy killing pigs and bacon. The main material for curing bacon is salt. The amount of salt depends on the quality and taste of bacon. Let me introduce the curing method of our mountain bacon. In our country, generally speaking, the proportion of meat and salt in a kilo of meat is between 0.6 Liang and 1 Liang, which means that a kilo of meat can't exceed 1 Liang, and too little salt is put in it, and the preserved bacon is too light, which is not conducive to the long storage time of bacon; Too much salt and bacon will also affect people's taste.

The salt used is put according to the ratio of San Qian salt to a catty of meat. At the same time, as far as I know, when people in the same village cook bacon, it is more appropriate to control the amount of salt between two yuan and five yuan per catty of meat and San Qian. There are also some families who make bacon according to the salt of a catty of meat and San Qian Five. The accuracy is 1.8%, because the consumption of salt is based on the weight of ingredients. In other words, 500 grams of ingredients and 4.5 grams of salt for cooking. The stew has soup, which dilutes the density of salt. In order to obtain a comfortable salty taste, 9 grams of salt should be given.

Due to the low climate in winter, fresh meat is generally not easy to deteriorate, and the quality of cured meat after air drying is the best. In spring, summer and autumn, because the climate is hot and dry, there are many flies, and fresh meat is prone to deterioration and insects. Therefore, it is ideal to advocate curing bacon in winter. Although our living conditions have improved for a long time now, even if it is not Chinese New Year, every meal will be well eaten. During the Spring Festival, there was a strong atmosphere of reunion, and the food was hard enough, that is, the joy was added to the joy, and the good was added. People's tolerance and exploration of food is rare and extensive, so we like to pursue the fresh and original flavor of ingredients, and sometimes we prefer the special taste created by time and salt, and bacon is one of them.

Good air-drying environment is also an important reason for determining meat quality. Skills can make the meat dry quickly, and also keep the meat moist and fresh. Finally, add firewood and smoke pine branches, and finally make good bacon.