Ingredients and pickling methods of Zhejiang bacon

Zhejiang pickled meat is famous throughout the country, and almost every household in the local area knows how to pickle bacon. However, friends in many areas in the north do not know how to pickle bacon and do not know how to make Zhejiang bacon. For this reason, the editor here specifically writes down the pickling method of Zhejiang bacon and shares it with everyone. Friends who like to eat bacon can pickle some by themselves.

How to pickle Zhejiang bacon

Ingredients for pickling Zhejiang bacon

To pickle Zhejiang bacon bones, you must choose fresh pork buttocks. Generally, a family can prepare 5 kg of pork buttocks, 1 kg of soy sauce, 50 g of white wine, and 50 g of sugar. 40 g of ginger and an appropriate amount of MSG are needed.

Specific methods of pickling Zhejiang bacon

1. When making bacon, it is best to choose local farm-raised pork. The meat of this kind of pork will be relatively tender and the taste will be excellent after being made into bacon. At the same time, you should also pay attention to choosing the hind hip meat with alternating fat and lean meat, so that the bacon will be the most flavorful after being marinated.

2. Cut 5 kg of pork into long strips of about 1 kg and set aside. Mix the prepared soy sauce and white wine together, then wash and cut the ginger into slices and add it.

3. Add MSG and sugar into the sauce and mix well, then put the chopped pork pieces into the sauce and marinate for about ten hours.

4. After the pork is marinated, take it out and drain the sauce on its surface. Then take a clean rope, string the marinated meat together, hang it on a clean bamboo pole, and place it in a cool and ventilated place to dry.

5. The marinated pork can be dried by air-drying for about seven to ten days. At this time, the homemade Zhejiang bacon is also marinated. It has a bright red color and an attractive aroma. It can be stored in the refrigerator for a long time.