Lead: cured bacon , don’t just use salt! Do it in 3 steps. The bacon is not moldy or smelly, and the taste is fragrant
After the heavy snow, the temperature dropped below ten degrees Celsius in many places. People who are cold are shivering, go home and have to cook and go out. To be fully armed, I don’t know how many degrees are you there? If it happens that the temperature is low and the weather is fine, hurry up and make some bacon. At this time, the cured bacon is no better. You are not afraid of the deterioration of the meat. The cured bacon is full of flavor and very delicious.
Every year, my family has to marinate some bacon. I eat it once in a while for a whole year. The bacon I eat has always been made by my parents. They are very good at making bacon and drying the bacon. I always let me take the ready-made ones, and when I get home, I will take out the best bacon in the family and cook it for me. So when it comes to bacon, I feel full of happiness.
At first, I thought that curing bacon is just to put some salt on the pork and then put it in the sun. Later, I realized that it is not that simple. If you want to make bacon, you need to master some important steps.
Cured bacon, don’t just add salt! Do it in 3 steps, the bacon is not moldy or smelly, and it tastes fragrant! If you haven't started doing it yet, just come and take a look to avoid doing it wrong.
Let me share with you the method of curing bacon. Master these 3 steps to ensure that the bacon is more delicious, not moldy or smelly. Make more at a time, and you can eat it for a year. , It’s not easy to use it for cooking from time to time, come and take a look, it’s very practical.
1. Pork processing
Some people marinated bacon directly with salt,There are also people who marinate bacon, wash the meat first, and then salt it. Which way is right?
In order to make sure that the bacon is good, it is not recommended to wash the pork with water. Although the pork looks cleaner after washing, there are uncertainties in doing so. In case the pork still has raw water before marinating, then marinate During this period, the pork will breed bacteria and stinks, or the cooked bacon will be prone to mold. These situations may happen.
It’s safer not to wash pork, so it’s better to marinate bacon without washing pork!
However, if you don’t wash it, you don’t just wipe the pork with salt. The correct way is to wipe the surface of the pork with a clean and dry towel to remove unclean things and remove a small amount of attached moisture. It is best to hang it. When you get up and the wind blows, you don't worry about the water on the pork after processing, and you can rest assured that it will not smell bad when you marinate it.
2. Spread the wine before wiping the salt
Some people marinate the bacon without wiping the wine. Although it is possible to do this, it is ok, but without wiping the wine, it is easy to become smelly or moldy. Wine has the effect of disinfection and sterilization, can extend the shelf life of bacon, and can also be antiseptic, so it is recommended to wipe some wine before wiping salt.
The requirements for wine should be kept in mind. Choose high-concentration white wine, above 50 degrees is better, the higher the degree, the better the effect, after putting the wine, you can also increase the aroma of the meat, which is pretty good. Remember to buy the wine before curing the bacon .
3. Stir fry before spreading salt
Some people sprinkle salt directly on the cured bacon. This is not recommended. If you want to make the cured bacon, it is better to put the salt first. Fry it in the pot,And put some peppercorns into it and fry it together, and then put it on the pork, so that the cured bacon will be delicious.
Normal taste is enough to add some pepper, no need to add other spices, please use dry red pepper instead of green pepper, make no mistake, the pepper can remove fishy smell and enhance the fragrance, and it doesn’t need to be too much. More than 15 grams of pepper for ten catties of meat.
Many people are not sure about the amount of salt. In some places, it is 30 taels of salt for ten catties of meat, and in some places, it is only necessary to adjust it according to your own taste. The bacon itself is a kind of marinated product, and it will not work if there is less salt, and when you eat bacon, you have to soak and boil it, so you don't have to be so entangled.
My parents always put two or two salt in each cooking. The bacon is not moldy or smelly, and it tastes good. You can try it.
Look at the specific steps:
First wipe the pork clean, hang it to dry, do not expose it to dryness, so that the surface will dry out and put on the salt in proportion. Put it into a clean pot and stir-fry for a few minutes without adding oil. The salt will turn slightly yellow. Put it out and let it cool.
After the pork is dried, put it in a dry basin, pour some high-quality white wine, massage each part of the pork, and then apply salt and pepper to each part of the pork. It is best to massage it for a while and spread it evenly.
After all processing is done, cover the surface of the pork with a heavy object. Be careful not to touch the heavy object with water.
After marinating for one day, remove the heavy objects, turn the bottom pork to the top, and change the order of the pork. Turn it over once a day, so that each piece of pork and each part can be evenly marinated in place. It tastes evenly,It will not pickle.
After marinating for five to seven days, pierce the pork with a rope, hang it to dry, and dry the surface all the time. Take it back and store it in a cool place if you think it is okay. If you want to make better-looking bacon, you can put the marinated pork in hot water for a while, and then put it in the sun. If it is troublesome, this step can be omitted directly.
Have you learned all about curing bacon? Take advantage of the good time to do it, and do the above 3 steps when you do it, make sure it is more delicious, and try it. That's it for my sharing. If you like me, please follow me.
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