Curing bacon 10 pounds of meat put about 150 grams of salt.

When curing bacon, generally speaking, it is suitable to use about 150 grams of salt for 10 pounds of meat, that is, 15 grams of salt per pound of meat. This ratio can be slightly adjusted according to personal taste and actual situation. When curing bacon, the main function of salt is to sterilize and flavor the meat. Too much salt will affect the taste, while too little salt may lead to bacterial growth. Therefore, it is very important to control the amount of salt in moderation. In addition, when curing bacon, in addition to salt, you can also add some seasonings such as pepper, soy sauce and cooking wine to increase the taste and flavor of bacon.

In our country, many places have the habit of curing bacon, more famous Sichuan, Guangdong, Hunan, Yunnan, etc., the selected raw material parts are different, the production method is also different, bacon has a long history, well-known in China and abroad, the scarcity of materials, to the end of the year to slaughter cows to kill pigs, due to the lack of refrigerators to store, the wise ancients, thought of using the way of curing to save the ingredients, the tradition has been extended to this day.

Precautions for curing bacon

1, selection of materials: choose fresh, healthy pork, such as pork leg, pork, neck meat. Avoid using meat that is not fresh, so as not to affect the taste and quality of bacon.

2, prepare tools: cured bacon need to prepare a large container, the best choice of ceramic, glass or enamel products, avoid using stainless steel or aluminum products. In addition, prepare clean cutting boards and knives to ensure hygiene.

3, washing and drying: Before curing, wash the pork and remove excess water. You can hang the meat in a ventilated place and blow dry the surface moisture, or dry it with a clean towel.

4, seasoning: according to personal taste, prepare appropriate amount of salt, pepper, soy sauce, cooking wine and other seasonings. Pepper salt can be fried in advance to improve the taste of bacon.