How can bacon be cured to be more fragrant and easier to preserve?

Lead: Salting bacon is not enough. Two key steps are well done. Bacon is mellow and delicious. The light snow has a long solar term, the temperature has dropped a lot, and the weather has become drier. This is a good time for bacon. Buying a few Jin of pork and cooking pickles in a simple way not only enriches the taste, but also is a good way to preserve pork conveniently. Of course, cured bacon successfully. First of all, we need to pay attention not only to salt, but also to two key points, so that bacon will be more mellow and delicious, especially for friends who like bacon. I don't spend money to buy it outside, but I'm worried about being unclean and unsanitary. It is better to cook it at home, and their family will feel more at ease after eating it. If they follow the recipe carefully, bacon will be more fragrant and easier to preserve.

Bacon practice: Spare ingredients: 4,000g of pig hind legs, 0/00g of salt, 0/00g of soy sauce, 350g of soy sauce, 50g of rock sugar, 80g of high-alcohol liquor, 200g of warm water, and appropriate amount of aniseed, pepper, fragrant leaves, cinnamon, spiced powder and ginger powder;

Production process: Step 1, prepare the pork you need, clean it carefully, pay attention to the hair on the pigskin as much as possible, then put it in the vent to dry the water, and pay attention to the control of drying the pork before curing;

Step 2, prepare all seasonings and spices, then prepare a soup pot, add salt, soy sauce, aniseed, pepper, fragrant leaves, cinnamon, five-spice powder, rock sugar and ginger powder, add 200 grams of warm water, and boil the pot over medium heat;

Step 3, stir with a spoon while burning until the rock sugar melts, then turn off the fire, naturally cool, add a proper amount of high-alcohol liquor, stir well, pour it into a basin, then put the dried meat in and spread it evenly by hand;

The fourth step, each side of the pork can be coated with sufficient juice, and it takes about 6 days to start pickling, and it needs to be turned once a day. After curing, take out the pork, hang the meat with cotton rope and put it in the vent;

Step 5, dry skin 10 days or so. On the fifth day, the skin began to dry. On the tenth day, the skin is translucent. When the skin is tight, it can be stored indoors in the shade or frozen in the refrigerator.

Cooking tip: 1, everyone can pickle some bacon at this time of year. Pickled bacon is a good choice for cooking. Bacon can withstand steaming, boiling, frying and other cooking, and tastes much better than ordinary pork. Pickling cooking is also one of the best choices for preserving ingredients. Maybe many people like to buy ready-made bacon in the supermarket, which is convenient and fast.

2, Bian Xiao has something to say, when curing bacon, it is not enough to only put salt. Two key steps should be done well. Bacon is mellow and delicious, and it has been put for a long time. First, after the pork is cleaned, the water on the surface must be fully dried before it can be cured, otherwise the pork with water is easy to deteriorate; Second, this time it's soy sauce bacon, so when it is dried outdoors until the surface is tight, it should be taken indoors in time to avoid being dried outdoors for a long time, otherwise the skin will be dried for too long, and the bacon will be easy to get firewood and the taste will be greatly affected. Bian Xiao uses this method to cure bacon every year, which is more fragrant and easier to preserve.

If you think the method of curing bacon is not bad, please collect it and learn to do it, or have other better suggestions or opinions on curing bacon, please leave a message below and share it with everyone!