How long does it take to air-dry bacon?

Just for a week. The practice is as follows:

1. Wash the pork belly, cut it into appropriate lengths, absorb the water with kitchen paper, put the pork belly into a large basin, pour all the salt, and knead it slowly for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt. Knead all the salt in the meat, cover it with plastic wrap and marinate for about an hour.

2. Pour all the other auxiliary materials except white wine into a small pot, heat them until they are evenly mixed, slightly smoke them, and let them cool for later use.

3. Add the thoroughly cooled auxiliary materials into the liquor and stir overnight, and stir evenly.

4. Salted pork belly usually comes to the surface. Pour water. Don't put two fresh-keeping bags together, put pork belly in, then pour all the mixed liquid of auxiliary materials in, tie the innermost fresh-keeping bag to eliminate air, and then tie the outermost fresh-keeping bag to eliminate air!

5, put the whole bag into the basin, put it in the refrigerator, turn the bag down every day to ensure that the meat is soaked almost everywhere, and it can be marinated for about 4-7 days!

6. Take out the meat after curing, remove the pepper aniseed stuck on the meat, tie the meat with a rope, and dry it in a cool and ventilated place for about 7 days.

Extended data:

Precautions for eating bacon:

1. Boil more water before eating sausages, so that excess salt and fat can be dissolved in water, and no more salt and oil can be added when frying.

2, steaming can steam out the oil, but it is best not to steam with rice, so as to avoid oil infiltrating into rice, but increase the intake of fat.

3, 1 sausage with 4~5 kinds of vegetables, it is best to choose dark green vegetables, such as broccoli and green peppers. Among them, vitamin C can effectively block nitrite from forming carcinogens. If you order sausages while eating out, you can have a cup of yogurt. Lactic acid bacteria can inhibit nitrite from forming carcinogens.

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