Curing method of bacon:
1, bought meat does not need to be cleaned, but cleaning is easy to breed bacteria;
2. Stir fry with salt;
3. Rub the meat with salt;
4. Make a hole in one end of the meat, put on hemp thread and hang the meat to dry, about 3 hours;
5, put the meat into the basin, first add more than half a bowl of soy sauce, about two spoonfuls of soy sauce;
6. Add a spoonful of sugar and about 40 grams of white wine;
7. Marinate the seasoning and meat evenly by hand for about 12 hours;
8. Hang the meat in the shade after 12 hours, about12 hours;
9./kloc-After 0/2 hours, put the meat back into the pot with seasoning, and then put the seasoning on the meat;
10, crush star anise, cinnamon and pepper with a rolling pin and put them into the meat;
1 1, prepare a few tablets of vitamin c, crush them into powder with a rolling pin and sprinkle them on the meat;
12, add garlic paste and ginger powder, and then marinate for about 12 hours;
13, 12 hours later, hang the meat in a cool and ventilated place to dry, and it is best to eat it after one week;
The curing method of preserved meat is specially stated:
1, which combines the advantages of making bacon in different places, such as some places only add salt without other seasonings, and some places don't put pepper. And I have added everything I should;
2, soy sauce can not be put more, so that bacon will be black and not good-looking;
3. Add some seasonings to reduce nitrite: A, garlic B, ginger C and vitamin C.
4, the taste is fragrant, with so many seasonings, I just hung up for a day and walked to the happiness tree, and the fragrance floated over;
This method of curing bacon is arguably the most delicious. Although it doesn't smoke bacon like Hunan, it tastes good and simple, and it is suitable for cooking at home.