How to pickle bacon?

With the arrival of cold air, the thicker clothes people wear, the more calories they need, so people are more and more picky about their diet. In fact, in winter, meat is a kind of food we often eat. But when it comes to meat, besides fresh meat, there is another kind of meat that many people like, and that is bacon!

But do you really know how to pickle bacon? Why is it that other people's cured bacon tastes good and lasts for a long time, but your cured bacon is always unsatisfactory and goes bad before it is finished? Bian Xiao will tell you three techniques for curing bacon. After learning it, the cured bacon can't help but taste fragrant and stay for a long time!

Bacon only knows salt? Teach you three tricks to make salted bacon delicious!

The first trick: don't wash bacon with clear water.

We always go to the market to buy fresh meat before curing meat. When choosing meat, it is best to buy pork belly. As we all know, pork belly is much more delicious than other meats. After buying pork belly, it's time to start pickling. Before curing pork belly, we always habitually rinse pork belly with clear water, but this is wrong when curing pork belly.

We can't wash it with clean water, because if there is water on the bacon, the preservation time of the bacon will be shortened, and the bacon we have worked so hard to make will go bad before it is finished, so before curing the bacon, we just need to find a clean rag to wipe it again. Of course, before this, the skin should be cleaned well.

The second trick: don't be silly and just put salt.

We all know that salted meat needs salt, but if you only know how to put salt, you can't blame your salted bacon for its bad taste. In fact, it is necessary to put some other spices in bacon, such as star anise, pepper and fennel. So when we fry salt, we will put these seasonings in and fry them together. Of course, another point is that after frying salt, we should not directly smear it on the meat. We should wait until the fried salt cools before we start pickling.

The third measure: pickling before air drying.

Before air-drying the pork belly, we need to marinate the pork belly and prepare a pot. Then, we evenly spread the fried and cooled salt on the bottom of the pot, then evenly spread the salt on the pork belly, then put it into the pot, and finally evenly spread a layer of salt on the surface. After that, let it stand and marinate for 4-5 days, and we can air-dry the marinated pork belly.

Actually, the steps are not complicated. As long as the meat quality is guaranteed, there is no residual water on the pork belly during the curing process, and some other spices are added, your cured bacon can be more delicious, preserved for a longer time, and the phenomenon of unfinished deterioration can be reduced. Have you learned these three tricks? Do you have any tips for curing bacon?