Salting method for cured meat and curing method for cured meat

1, how much salt should be put in one catty of bacon: 0. 18 catty of salt should be put in one catty of bacon. The specific ratio of bacon to salt is as follows: when curing bacon, the amount of salt generally does not exceed 15% to 18%, that is, according to the principle of "light at both ends and heavy in the middle". 7.5-9 kg of salt for fresh meat per/kloc-0.00 kg, be sure to add it three times.

2, the method of curing meat:

(1) Cut pork into 500g strips, wash and dry.

(2) Stir the salt and pepper evenly in a red pot and let it cool.

(3) Spread salt and pepper evenly around the pork strips, put them into a crock, sprinkle a layer of salt, and pickle them with stones for 2-3 days. When the salt melts into brine, add salt water and stir evenly, and turn the strip up and down to make it all absorbed by brine.

(4) Marinate for about 20 days, take out the meat strips, tie them tightly with ropes and hang them in windy places to avoid getting wet and rain, which can be preserved for a long time. Tips for making bacon: Salt water, that is, the solution of potassium nitrate or sodium nitrate, can make bacon turn red, but it is harmful to human body and cannot be eaten in large quantities.