How to pickle bacon
In real life, many people like to eat bacon, and bacon is also a very delicious food, which is deeply loved by everyone. So, how did bacon make it? Below, I will give you a brief introduction. The specific production method of bacon is as follows:
Step 1: put all the materials except white wine into a pot to boil and cool. It is worth mentioning that salt and sugar can be dissolved after cooking, and spices can give off fragrance more.
Step two, pour in the white wine and mix well, then soak it in the pork belly. Of course, if it's pork belly, you don't need to wash it, just marinate it, so it's not easy to go bad and it's more original. Soak and wash when eating. It is worth noting that if it must be washed, it must be fully dried after washing and before pickling, so that it can be preserved for a long time.
Step 3: Marinate for 2-3 days, then hang 10- 15 days in a ventilated place before eating. It is worth mentioning that when curing, the meat must be turned over every other day to ensure uniform curing.
It must be said here that cooking wine can never be used as a substitute for liquor. Sauced meat products marinated with white wine will have a strong bouquet and a unique flavor. In addition, for spices, you can actually add, subtract and replace them yourself. Of course, it's best not to cover the original meat flavor, otherwise it won't taste good.
In the process of curing meat, do you need to wash it before drying it? Actually, bacon doesn't need cleaning, just dry it directly. Simply put, after the sauce is served, hang the meat directly in a ventilated and dark place to continue drying. Of course, if it is before curing meat, it should be washed, because there will be a lot of bacteria if it is not washed.
In a word, the above is the curing method of bacon. When curing, we must grasp the curing time and the proportion of salt. Only by mastering these two factors can we pickle delicious bacon at home.