Bacon is suitable for processing in the winter months.
l, 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 nitrate to raise salt by 75 grams per half kilogram of fresh pork, 2.5 grams of nitramine, trace pepper, and grind the mixture of salt and nitrate in front of the wrist.
3. Every 12cm of meat on the processed meat is cut to a depth of two-thirds of the body, 30% of the salt and nitrate mixture is removed, and the meat is rubbed over the meat. Then the meat is placed in the bowl and stones are added to remove the blood remaining in the meat. . After l days, remove the meat, drain the blood, use the salt and nitrate mixture 45% to rub the body, stuff the knife, put it into 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.
Hand massager
Hand massager
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