How do you marinate southern bacon? How to marinate salted meat

It is better to take the appropriate flower meat and soak it in soy sauce for a week, and then take it out to dry, it is air-dried and can not be dried, and then it can be fried or steamed according to your own needs, or it can be steamed and left to cool, sliced and eaten.

Ingredients. 500g of pork belly Appropriate amount of salt Appropriate amount of Sichuan peppercorns.

Step 1Place the peppercorns in a food processor and crush.

2.Place in a pot.

3.Add salt and stir-fry slowly over low heat.

4.Stir-fry until fragrant, turn off the heat and let cool.

5.Place the meat on a plate.

6.Sprinkle the pork with salt and peppercorns to cool.

7.Wipe it with your hands, and help him massage by the way.

8.Place all the smoothed meat on a plate.

9.Cover with another plate.

The queen of the day will come out of the water.

11.Turn over, marinate for another two days, turn over and marinate for another two days.

12.Tie it with a rope.

13.Hang on the balcony, the plate is placed under the water and dried for 3-4 days.

14.Put water in the pot.

15.Pour the gravy into a dish.

16.Add a little more salt.

17.Bring the heat to a boil and skim off the foam.

18.Soak the meat in water for 3 days, take it out and dry it, and you can eat it in a week.

The bacon in the south is made by washing the pork and marinating it with a lot of coarse salt, and it can be eaten after a few days of marinating.

Let's talk about meat first, you can use leg meat for meat, but I think pork belly is more delicious, especially the kind with bones.

If there are bones in the meat you bought, you don't have to take them out, and don't wash the meat with water, remember!

Speaking of marinated meat and ingredients, it is very simple, peppercorns and coarse salt are enough.

Set up a pot and slowly fry the peppercorns and sea salt together over low and low heat to bring out the aroma of the peppercorns, and the color of the salt is slightly yellow.

Let's start marinating meat:

Sprinkle hot salt over the meat and massage the meat back and forth with your hands for a few minutes to rub the salt flavor into the meat.

Then sprinkle salt evenly on both sides of the meat.

Find a heavy object to press on the meat (I use our casserole), marinate for a week, remember to turn the meat over in the middle, the meat will marinate out of water, it is normal.

After a week, take out the meat and hang it in the shade of the ground without sunlight for about a week (usually outside the window facing north) and serve.

The bacon sold in the supermarket often takes too long to dry and I don't like it, so after a week, you can cut the marinated bacon into the amount of each meal and put it in the freezer of the refrigerator, and take it out when you want to eat it.

If you can't use the salt, find a glass bottle and use it next time.

This method is used to marinate duck legs, pig's feet, hooves, pig's tongue, etc., all of which are very delicious.

The marinating method of bacon is as follows:Ingredients: 1500 grams of pork belly.

Excipients: 250 grams of edible salt, appropriate amount of star anise, appropriate amount of fennel, appropriate amount of bay leaves.

1. Put salt, star anise, fennel, bay leaves and other spices together and stir-fry.

2. Then use a knife to scrape the skin of the meat clean, do not wash.

3. Wait until the fried spices and salt have cooled before you can start marinating.

4. Sprinkle a layer in the basin and put the meat in.

5. Salt both sides of the meat, then sprinkle another layer of salt.

6. Put another piece of meat, a layer of salt and a piece of meat can be placed, and after all the meat is placed, it will be stored in a ventilated place for four days.

7. In this way, it can be marinated for four days, and then it is hung up and air-dried.

Ingredients: pork at will, 200 grams of salt, appropriate amount of Sichuan pepper, a little cinnamon star anise, appropriate amount of liquor.

Steps: 1. Users need to buy good meat first.

2. You can buy ribs with ribs.

3. Put salt in the pot and fry the peppercorns and star anise to be slightly yellow.

4. Take it out and let it cool.

5. Liquor. 6. Spread the liquor evenly on the meat.

7. Rub salt again, seal and put in the refrigerator for about 3 days.

8. Take it out to dry after three days, I recommend taking it out in the refrigerator and washing it before blowing, so that it will not be too salty.

9. Put it outside for about 10 days, and dry it.

10. All kinds of pickles on the balcony.

11. Cut the salted meat piece by piece, seal and freeze it.

12. It is recommended that users take a small piece when eating.

13. Steamed Chinese cabbage baby cabbage vermicelli, stewed soup can be done.

Hello, very bad Pengchang is happy to serve you: salted meat: 1, the tip of the front buttocks cut into about a pound of pieces, washed and slightly air-dried (to avoid the salting process of hunger to affect the taste, but also a lot of water) 2, fried salt, the ratio of salt and meat is usually 1 pound of meat 1 tael of salt, first put the salt into the wok, dry fry (the color is slightly yellow), and then put in the appropriate amount of pepper and fry, until the fragrance of pepper is fried, and then put the pepper The reason is that the pepper is put first, and it will soon be pasted, but the salt has not been fried hot and fragrant, Such peppercorns and salt have already been fried, and the cured meat is best served in a clay pot or enamel pot.

3. Pat the surface of the meat with white wine, and use a spatula to evenly sprinkle the cooled pepper and salt on the surface of the meat without water. 4. Rub each pork with pepper and salt around, put it in the tile jar, sprinkle a layer of salt on it, press it with a stone and marinate it for 2-3 days, when the salt melts into marinade, turn the meat strips up and down, so that all the salt is absorbed into the salt brine. The refrigeration time depends on the size of the meat, if there are only 2 3 pounds of meat, it can be refrigerated (salt for about 3 days).

5. Take out the marinated salted meat, there is water on it, cool it for two days, and after drying, you can fry or steam or make soup to eat, and when it is cold, you can put a hole in the salted meat, and hang it up with a rope.

Summary. Hello, the answer you asked (how to marinate traditional bacon meat) is as follows: 1. Retrieving:

There are two types of cured meat ingredients: bone-in and bone-free. The cured meat processed with bones is divided into slices, small pieces, and hooves and legs according to the different parts of the raw meat. Fragmentation refers to the removal of the head, tail, and back of the legs; A small piece refers to a rectangular piece of meat (legs and feet are pork legs with claws) of about kilograms each.

2. Refurbishment: Finishing and removing minced meat, dirty blood, lymph, broken oil, etc., in order to penetrate the salt, it is necessary to cut a knife every 2 6 cm on the meat block, and the concentration is generally 1 3 of the meat quality. The size of the knife edge, how much is the depth, according to the temperature and muscle thickness, such as the temperature above 15, the knife edge should be larger, more, in order to speed up the pickling speed; 15 Below it may be smaller, and less so.

The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack. After 4 5 days of overturning, the upper and lower floors are reversed; and sprinkle with an appropriate amount of fresh salt. After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied.

It takes about 25 days to rub the salt three times to make it a finished product.

4. Fixed salt: cured meat can be stacked in -5 cold storage for preservation, or it can be immersed in 24-25 degrees of salt water. If there is turbidity and peculiar smell of salt water, it means that the salt brine has deteriorated, and the salt brine must be re-boiled before use.

How to marinate traditional salted meat.

Hello, the question you asked (how to marinate traditional bacon meat) provides you with the answer as follows: 1. Extraction: Cured meat raw materials are divided into two types: bone-in and bone-free.

The cured meat processed with bones is divided into slices, small pieces, and hooves and legs according to the different parts of the raw meat. Fragmentation refers to the removal of the head, tail, and back of the legs; A small piece refers to a rectangular piece of meat (legs and feet are pork legs with claws) of about kilograms each. 2. Refurbishment:

In order to penetrate the salt, it is necessary to cut every 2 6 cm on the meat block, and the concentration is generally 1 3 of the meat quality. The size of the knife edge, how much the depth is according to the temperature and muscle thickness, such as the temperature is above 15, the knife edge should be larger, more, in order to speed up the pickling speed and early dust mold; 15 Below the land slow, it may be smaller, and less. 3. Salt system:

Generally, it is divided into three times to rub the salt, the first time is the first salt, the second time is the large salt, and the third time is the double salt. The initial salt is evenly applied to the surface of the raw meat. The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack.

After 4 5 days of overturning, the upper and lower floors are reversed; And sprinkle an appropriate amount of new salt brother Hong. After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied. It takes about 25 days to rub the salt three times to make it a finished product.

4. Fixed salt: cured meat can be stacked in -5 cold storage for preservation, or it can be immersed in 24-25 degrees of salt water. If there is turbidity and peculiar smell of salt water, it means that the salt brine has deteriorated, and the salt brine must be re-boiled before use.

Hopefully, the answers provided will help you<>

It can be hung out in about four or five days.

Materials. Ingredients; 1500 grams of pork belly.

Accessories; 250 grams of edible salt, an appropriate amount of star anise, an appropriate amount of fennel, and an appropriate amount of bay leaves.

The practice of marinating bacon meat.

1. Put salt, star anise, fennel, bay leaves and other spices together and stir-fry.

2. Then use a knife to scrape the skin of the meat clean, do not wash.

3. Wait until the fried spices and salt have cooled before starting.

4. First of all, sprinkle a layer of salt in the basin and put a piece of meat in it.

5. Salt both sides of the meat balls, and then sprinkle another layer of salt.

6. Put another piece of meat, a layer of salt and a ridge of simple orange meat, and store it in a ventilated place for four days after all the meat is placed.

7. In this way, it can be marinated for four days, and then it is hung up and dried to open.

8. Finished cured bacon meat picture.

Now this season is not suitable for marinating bacon, because it will not be fragrant in summer, and it is easy to change the taste. It will not be marinated until the ninth day of winter, and the cured bacon will be very fragrant at that time.

Hello, first poke holes in 4 catties of pork belly with bamboo skewers, so that it is easier to absorb the flavor when marinating. Do not wash the salted meat, and then coat it with high liquor inside and out, which can extend the shelf life and be particularly fragrantPour 200 grams of edible salt into the pot, then add star anise, bay leaves, cinnamon, red peppercorns, and stir-fry the pepper salt until fragrant.

Stir-fry the salt until slightly browned, then let it cool. Then rub the pepper salt on the pork belly, up and down, left and right, and then wrap it in plastic wrap and marinate it in a cool place for a week 3When the time is up, remove the marinade from the top.

Then poke two holes in it with a bamboo skewer and thread a cotton rope into the two holes. Hang it outside to dry for about a week, and remember to take it back on rainy days. Put a basin under the salted meat and pick up the salty brine that drips down 4

When the time is up, cut off a piece and make a steamed potato with salted meat. Soak the cut bacon in clean water for two hours. When the time is up, use a cleaning ball to clean the dust off the surface.

Then put it in a pot, put in the water that has overflowed the ingredients, add ginger slices and cooking wine to remove the smell, cover the pot, and simmer over medium-low heat for 15 minutes5When the time is up, remove it and dry it for later use. Peel the potatoes and cut them into cubes and place them on a plate for later use.

Then cut the bones from the bacon and cut them into small pieces. 

The salted meat should be sunbathed for 10 days, that is, ten days, marinated for 5-7 days, and taken out to bask in the sun after the salted meat is salted. Salted meat is salted, also known as pickled meat, salted meat, and salted meat. Its product features:

The appearance is clean and clean, the knife work is neat, the muscles are solid, the surface is mucus-free, the color of the cut surface is bright red, and the fat is slightly yellow. It has the flavor inherent in bacon meat.

Key Benefits:Pork is sweet and salty, flat in nature, and enters the spleen, stomach, and kidney meridians; Nourish the kidneys and blood, nourish yin and moisten dryness; It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid.

Summary. How to marinate salted meat

Dear, hello, very noisy Yuanxing will answer your questions, salty key meat marinating is the method: 1. Prepare rib meat, fat and thin are the best, the fat of salted meat is not salty, and the lean meat is very salty, so choose such meat, and the taste can be integrated when eating; 2. Stir-fry salt (with pepper seeds, five-spice powder, edible salt) in the pot together, or you can add star anise powder, cinnamon powder, and pepper powder without putting five-spice powder, and fry together, and the taste is according to everyone's own needs; 3. Then change the meat liquid to a knife (convenient for flavoring), rub it on the meat with fried salt, and you can also use chopsticks or toothpicks to jack the hole while applying salt, you must make it salty, otherwise the meat is easy to change taste.

4. You can put a little liquor on the marinated meat to increase the flavor; Note that there is no need to put condiments such as monosodium glutamate and chicken essence, because the net pot is exposed to the wind and sun, and the meat will easily become sour after the chicken essence and monosodium glutamate fermentation are repented; 5. The cured meat generally takes about 7-10 days, once a day, so that it can better taste the flavor; The salted meat is generally made when the pig is killed in the lunar month, so there is no need to worry about it breaking down in the north, and you can press the meat with something heavier, which will be better marinated; 6. After marinating, hang the salted meat in a ventilated and sunny place to dry, pay attention to turning, so that the sunlight evenly dries on the salty meat, generally about 10 days, there is a little oil oozing out on the meat skin and the fat part, the fat meat is white and light pink, and the lean meat is dark red; 7. The marinated and dried cured meat should be put into the refrigerator for cold storage, not refrigerated, because the salt in the salted meat is relatively small, and it will become moldy after being refrigerated for a long time; 8. The salted meat marinated and stored in this way is not too salty, the fragrance is rich, it can be steamed, boiled, and served as a side dish, and it will generally not change flavor and color within 2 years.