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Bacon processing method
Bacon is suitable for processing in the winter months. 1. The choice of materials used pig rib meat, pork, leg meat can be. The meat requires fresh, normal flesh color, sufficient bloodletting, and cooling. 2. Use salt and salt to sprinkle 75 grams of salt per half a kilogram of fresh pork, 2.5 grams of nitramine, trace pepper, and crush and mix salt and nitrate mixture in front of the wrist. 3. Plane the meat every 12 cm to a knife, the depth is two-thirds of the body, take salt and nitrate mixture 30%, wipe the meat surface all the time, then put the meat in the cylinder, add the stone and discharge it in the meat Bloody water. After 1 day, remove the meat, drain the blood, use the salt and nitrate mixture 45% to rub the body, stuff the knife, put it in the jar, and sprinkle some salt on the meat. After 3 days, the salt and nitrate mixture was rubbed at 25% to re-absorb the body and the knife, and then the meat was hung in a cool, ventilated place and dried. The whole process of pickling was about 24 days. At this time, the meat was red and had the inherent aroma of bacon.