Ingredients: pork belly (two-knife meat and sitting pier meat), and accessories: pepper powder, salt, ginger powder, geranium powder, high-alcohol liquor, soy sauce and soy sauce. I suggest that you don't marinate a lot when you make it for the first time. If you feel that the taste suits you, you can make more. 2. Prepare the seasoning. 3. Pour into a basin and marinate for 3 days. 4. After curing. Five or three days later. 6. Finished products

Curing method of bacon How to make bacon How to make bacon?

The curing method of bacon is actually very simple, and the production process of bacon is very simple, which is very suitable for everyone to make at home and tastes first-class. Now let's learn about the curing method and production method of bacon together.

Curing method of bacon:

2. Pork doesn't need to be cleaned, otherwise it will easily breed bacteria, and then put the salt into the pot to stir fry.

3. Then smear the salt in the meat, wipe it once and pierce a hole in one end of the meat.

4. Hang the meat with hemp thread to dry, put it in a big basin for about 3 hours, and then pour in soy sauce and soy sauce.

5. Add white sugar, pour white wine, and then swell the seasoning shrimp legs with lemon /p>

6. After half a day, put the meat back into the seasoning basin, smear it with seasoning again, and then break the octagonal cinnamon and pepper with a rolling pin and put it into the meat.

7. Then knock vitamin C into powder and put it into the meat, then add the garlic and then put it into the Jiang Mo.

8. Grab it by hand, marinate it for half a day, and then put it in a cool and ventilated place to dry for a week before eating.

Tips for curing bacon:

1. Some people don't like to put seasoning in preserved meat, only salt, and some people don't like to put pepper, but these are all put here at once.

2. Do not put too much soy sauce, otherwise the color will turn black and affect the appearance.

Yes, all bacon must be cured after the winter solstice. Nowadays, the popular method is to give up the basics and make special efforts on seasoning. In fact, there are two main points: First, pork is better, and the pork leg is divided into three parts: hooves, claws and ankles in the middle; 2. Wipe all parts carefully with coarse salt, put them into a jar with a wide mouth, hold them down with a big stone, turn over after three days, hang them in a ventilated place after seven days, and take them the next day. The cooking method is very simple. Soak it in boiling water until it is cooked thoroughly. Put a few slices of ginger and onion in the water, and add a little yellow wine when the meat is put in.