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Rural bacon slogan
bacon
Ingredients: 3 kg of pork belly, 46 g of salt, 5 g of pepper and 2 g of fragrant leaves.
Exercise:
1. First prepare an altar or basin and look for some heavy stones to spare.
2. Sprinkle a layer of salt on the bottom of the altar, then put a few pepper and a few fragrant leaves, and then put the pork belly.
3. Sprinkle some salt on the pork, put a few peppers and a few fragrant leaves, and repeat this action until the meat is cured.
4. Spread a bag on the paved meat, then put a stone on it, press it for 3 days, then turn the meat upside down, put the meat on the surface, and marinate it for 4 days.
5. Marinate the meat, wash it with clear water, and then expose it to the sun until the surface of the pork is dry.
6. If you want to preserve the dried bacon better without changing its taste, you can freeze it directly in the refrigerator. These bacon can be eaten 1 year.
bacon
Precautions:
1. 10 Jin of meat is enough, neither more nor less. Without salt, meat will stink, but with more salt, it will be salty. Be sure to weigh the salt before adding it, and don't add it at will.
2. When curing bacon, adding appropriate amount of pepper can enhance fragrance and dispel differences, and adding appropriate amount of fragrant leaves can increase the flavor of meat. These two spices are mixed together, which is very suitable for curing bacon. If you don't like the special fragrance, you can leave out the fragrant leaves.
3. When curing bacon, you need to turn the altar once in the middle to make the meat marinate evenly and taste completely.
bacon
This is the method of curing bacon that I taught you today. The bacon cured in this way tastes good, smells good and tastes better. Whether it is fried bacon with garlic or steamed bacon, it is very delicious. Master Hu also suggested that if you want to marinate the bacon now, you should marinate it properly in early June, 5438+February, and the bacon will taste more fragrant and pure.
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