Bacon needs to be salted for a long time to dry.

Bacon is a kind of fleshy food cured with pork and dried in the sun. It's delicious. Many people will cook bacon at home. Bacon is usually salted. After curing for a few days, hang it to dry. It usually takes about a week to cure, depending on the cure.

Bacon needs to be salted for a long time to dry. Generally speaking, bacon can be cured for about 4-7 days. But more salt, less salt and temperature will affect the curing time. If you like the key flavor, you can marinate it for a few more days.

During the curing process, turn the meat over so that you can taste more salt. If you think there is less salt, you can sprinkle it again. Put the salted meat on the rope and dry it in the sun for a few days. When you smell bacon, you will succeed.

Bacon can be eaten in a few days, depending on the temperature and area. Generally speaking, bacon will be air-dried or air-dried after half a month. Remember to put it away at night. There will be dew in some places at night.

How to deal with cured meat and then air dry it?

Cured meat. Stir-fry the salt before curing the meat, because the fried salt water will be less and it will taste better when curing. Stir-fried salt will absorb the water in pork. When frying salt, add pepper and stir-fry until the color turns yellow.

Bacon generally uses crude salt and edible salt. Coarse salt particles are large and contain many minerals. First, cut the meat into strips or chunks, and add some seasonings, such as white wine and soy sauce, to the fried salt. Then put it on your hand and sprinkle the salt evenly on the meat. After wiping evenly, put it in a jar or basin. Bacon usually takes 5~7 days. It needs to be turned over every day during curing.

Wash and dry the salted brine 15 ~ 20 days. Air-dried bacon can be stored in the refrigerator. Due to regional differences, the types of bacon are generally different. There are more pork in the south and more salted beef in the north.

Specific methods of bacon materials: pork, pepper, salt, cauldron and high-alcohol liquor.

Footsteps:

1. First, we need to prepare bacon.

2. Scrape off the remaining hair on the pigskin with a knife and cut it into 3cm wide strips.

3. Then stir-fry the pepper, blanch it with salt, and pour it out to cool.

4. Then knead the pork with pepper, salt and high-alcohol liquor.

5. Be sure to sprinkle salt and white wine on the pork to ensure the taste.

6. Then put the pork in a pottery basin or enamel basin, with the skin facing down, the meat facing up and the skin facing up, and press it with heavy objects.

7. Turn it once in winter and spring for about 5 days, and put it in the shade in autumn, 1-2 times a day for about 2 days.

8. After taking it out, dry the water with a clean cloth, put the hemp rope on one end of the skin and hang it in a ventilated place to dry until it is half dry.

9. Then put it in the fumigation cabinet for about a month, so that all the cigarettes are smoked and the bacon is golden.

10. Finally, take down the bacon and hang it in a ventilated place for preservation.

Tips:

Bacon does not need to be cleaned after curing, otherwise it will go bad easily.