How many days to marinate bacon

Winter is the season for pickling bacon. Many places pickle a lot of bacon at this time. Bacon is a delicious food. However, although bacon tastes good, it is not suitable to eat too much at one time. When pickling bacon, it is usually necessary to pickle the meat for a period of time. However, many people do not know much about the pickling time. Generally speaking, how many days should bacon be pickled?

How many days to marinate bacon?

After the winter solstice, the bacon needs to be marinated for 7 days and then dried in the sun.

Bacon can be pickled in the twelfth month of the lunar calendar every year (approximately January in the Gregorian calendar). When marinating, do not wash the meat with water. Remove all bones and cut it into long strips of about 2 pounds. Rub the surface of the meat with salt and then put it into the container in layers, sprinkling some salt on each layer (if you want a better taste and increased aroma, you can add some pepper, white wine, and ginger when marinating); finally, tie the mouth of the container tightly. Turn the meat over after a week and sprinkle some salt on the surface. It can be taken out and hung on the balcony to dry after fourteen days. This kind of bacon can be kept for a long time.

Hang the marinated pork belly strips in a well-ventilated place with sunlight until oil comes out. Generally, it is best to dry it in the sun for a week. When drying, be careful to hang it in the sun during the day and put it indoors at night to prevent the cold dew from affecting the taste.

How long does it take to eat bacon?

There are only 40 days between the winter solstice and the beginning of spring that are suitable for making bacon. If the processing time is too early, the temperature will not be low enough; if it is too late, the temperature will start to rise again. In this way, the bacon pickled and dried will be difficult to store and the quality will be difficult to guarantee. The weather for drying bacon is very particular. The temperature should be around 10 degrees Celsius, with both sunshine and wind. It tastes best after drying for 15 to 20 days.

Studies have shown that the volatile basic nitrogen content of bacon gradually increases during the drying process, which means that the protein in the bacon is easily decomposed during the drying process. In addition, during the drying process, the peroxide value will gradually increase with the extension of drying time, especially from the 4th to the 10th day of drying, when the rising trend of the peroxide value is most significant. "In order to maintain the quality, nutritional value and edible value of bacon, it is best to refrigerate or eat it as soon as possible after a certain period of drying. This can not only maintain the taste of the bacon and prevent the further decomposition of bacon protein, but also avoid the corresponding discount of edible value. Do not eat spoiled bacon."

The correct way to make bacon

The selection of ingredients is very important when making cured foods, especially when making sausages and bacon, fresh pork must be selected. Fresh pork has firm, elastic texture and thin skin. The fat is tender, snow-white and shiny. The lean meat is light red, shiny and not sticky. Stale meat is dull, dark red in color, green or gray on the cut surface, soft, inelastic, sticky, and has an unpleasant smell. Severely rotten meat has a bad smell and should never be purchased or eaten.

In addition to fresh ingredients, seasonings such as salt, pepper, cooking wine, sugar, and mixed spices are also essential. But do not overdose, especially the amount of salt must be scientifically controlled and not used too much. When making it, first mix the salt and other ingredients, evenly spread them on all kinds of meat products, or stuff them, and then put the meat pieces into a certain container for marinating. If it is made after the winter solstice and before the beginning of spring, the marinating time can be extended by 1 day due to the cold climate. After the beginning of spring, the climate is slightly warmer, the salt can be easily marinated into the meat, and the marinating time can be shortened by 1 day. After the ingredients have absorbed into the meat, you can take it out and wash off the white foam on the meat with clean water first. Then use the tip of a knife to pierce a small hole in the top of the meat and tie it with a hemp rope. Hang it on a bamboo pole and place it in a ventilated place to dry.