Tips for curing bacon
Release time:
2023/10/30 18:12
Although it is a cold winter, it is a good season for cured meat for friends who love to eat bacon. Every year at this time of winter, some southerners cook some cured bacon at home. Ten catties of bacon have been made at home. If it is properly preserved, there will be no problem in placing it for a whole winter. And I can eat it next spring. Although it was painful to buy pork at the beginning, I don't need to buy meat for the next four or five months. It is a particularly cost-effective way to think about it.
However, when many friends cook bacon at home, they never understand how much refined salt is suitable for ten jin of meat. No one wants to spoil ten jin of meat after all. For now, the price of time pork will cost at least 300 yuan! Therefore, when we cook bacon at home, we must grasp the correct method.
Today, I will share with us the correct way to marinate bacon. If you also like to eat bacon, you may as well learn from this article! After learning, you don't have to worry about the bacon you make at home. Well, no more words. Next, we will go directly to the dry goods.
First prepare 10kg of pork, then prepare 150 grams of refined salt, 6 grams of cumin and 20 grams of pepper. If it is the time when the kitchen white starts to make bacon, it can directly use one catty or two catties of pork to make it first. This avoids the failure rate.
Place the prepared salt, cumin and peppercorns in a pot. Then put the prepared pork inside. Put these spices evenly on top of the pork. Must be every part of the pork evenly smeared with seasoning. Only in this way can we ensure that the pork is tasty and will not stink.
Put a pot of marinated pork and seal a layer of plastic wrap on it. Then put it in a cool and ventilated local, directly marinated for three days. When marinating pork, we must remember not to put it in a heated room. The temperature in a heated room is relatively high, so it is very simple to change bacon. It is best to place it in an environment below 5°C.
Three days later, let's turn the bacon up and down, so that the bacon can taste. After turning over the noodles, this will make the bacon more tasty. Seal again in cling film and marinate for three days.
After marinating for three days, we can make a small hole on the top of the bacon and blanch it in hot water for two minutes. This step is mainly to remove excess salt and seasoning on the surface of bacon. The bacon made in this way has a brighter color. Finally, it can be placed in a ventilated yard for 14 days.
Friends who like to eat bacon, have you learned? The bacon made in this way is not bad at all.
small skills of cured meat:
1. When pickling bacon, 10kg of bacon can put 150g of refined salt. We must not be mistaken in this share. This share of pickled bacon, bacon taste is not salty not light.
2. In addition to refined salt, don't forget to add cumin and pepper when curing bacon. These two seasonings are mainly used to add fragrance and remove fishy smell in bacon.
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