The practice of curing meat, the practice of curing meat

Safe way to marinate salted meats.

At present, most of the bacon on the market contains nitrite, which is artificially added in order to prevent the production of botulinum toxin when curing meat, and nitrite also has the advantages of preservative and making the meat bright red, although the nitrite content in qualified bacon is very small, it is safe for people, but people are always not at ease. Therefore, we recommend a nitrite-free curing method that allows for long-term preservation of salted meat.

Tool Material: Recipe Calories: kcal).

Ingredients. Fresh pork.

5000 grams.

Accessories. Salt.

400 grams. Pepper.

25 grams. Liquor (alcohol content 50 or more).

Cured meat is generally chosen around the winter solstice, and it is easier to marinate well when the room temperature is lower than 10 degrees Celsius.

Cut fresh pork (usually pork belly or leg) into long strips of about 5 cm, and rub evenly with kilograms of salt and 25 grams of peppercorns on the meat. Then, put the meat in a curing container, preferably in a ceramic or enamel container, and after putting the cured meat in, press it tightly by hand. If the marinating container does not have a lid, it should be covered with plastic film and tied tightly with string.

24 hours after the first salting, some blood will ooze from the cured meat. At this time, the kilogram of salt is smeared on the meat again, and the meat is changed up and down once.

After the salt is served, the meat is changed up and down every 2-3 days, and it can be marinated in about 10 days. If, when the room temperature exceeds 15 degrees, 50 grams of high liquor should be added to ensure that the cured meat does not deteriorate during the marinade.

After marinating, drying is key. Hang the cured meat in a ventilated and sunny place to dry, pay attention to turning, so that the sun is evenly dried on the cured meat, generally in 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 part is dark red, otherwise it needs to be dried.

Cured meat that has been marinated and dried should be stored in the refrigerator for refrigeration, not refrigerated, because there is less salt in the salted meat, and it will become moldy after being refrigerated for a long time (because there are no preservatives such as nitrite).

Salted meat that is marinated and stored in this way is not too salty, has a strong aroma, can be steamed, boiled, and served as a side dish, and generally does not change flavor or color within 2 years.

Special Tips. In general, salted meat is salted at 14% to 18%, but this method uses only 8%, so it tastes more delicious than salted meat.

Drying is the key, it must be exposed to the sun and cannot be placed in a place where there is no sun. Blow-dried bacon without the aroma of sun-dried.

When storing, it must be put in the freezer compartment of the refrigerator for frozen storage, not in the refrigerator to prevent mold.

When the maximum temperature exceeds 18 degrees, the quality of the marinade cannot be guaranteed.

Here's how to make cured meat;

1. Cut the pork into 500g strips, wash and dry.

2. Stir-fry the salt and peppercorns in a red pot, and let them cool.

3. Rub each pork with pepper and salt, put it in the tile jar, sprinkle a layer of salt on it, press and marinate it with a stone for 2-3 days, when the salt melts into marinade, add nitrate water and stir well, turn the meat up and down, so that all the salt is absorbed into the salt brine.

4. Marinate for about 20 days, take out the meat strips, tie them tightly with a rope and hang them in a windy place, so that they are not wet and rainy, and they can be stored for a long time without being bad.

Main ingredients: 2500 grams of pork rump meat, 100 grams of ginger juice.

Seasoning: 50 grams of white wine, 10 grams of refined salt, 20 grams of Sichuan pepper, 10 grams of cinnamon, 40 grams of star anise, 20 grams of licorice, 40 grams of five-spice powder, 2000 grams of light soy sauce, 150 grams of sugar.

Method. (1) Put soy sauce, sugar, liquor, refined salt, Sichuan pepper, cinnamon, star anise, licorice, ginger juice, and five-spice powder in the pot, put it on the fire and boil until the fragrance comes out, then pour it into the porcelain basin to cool.

2) Cut the pork into about 500 grams (a total of 5 pieces), put it in the cool soy sauce, cover and marinate for 5-8 days, check once a day to check whether the soy sauce submerges the meat, and turn the meat with bamboo chopsticks until the meat skin and lean meat are dark red, then take it out, dry it, and wait for 10 days before you can take it off.

3) Steam the meat on a hot fire, cut it into thin slices, and serve on a plate.

The above is the practice of curing meat, there are many materials, you should try to find all the best, especially liquor, etc., in addition, you can also add other accessories according to your own preferences. You can marinate as much as possible at a time, and if you can't finish eating, you can put it in the refrigerator for preservation. The meat put in plastic wrap can be stored for a certain period of time without getting wet.

1.Clean the pork belly from the pork hair, wash it with water, and then cut it into large cubes, the shape of the pork can be determined according to your marinating tools.

2.Add water to the pot meat, add a little green onion and ginger, star anise, and chili pepper, put the cut pork belly pieces in the pot, skim off the foam after boiling over high heat, turn to low heat and cook for half an hour, cook the pork but don't boil it.

3.Take out the boiled pork, clean it with water, drain the water and put it aside to cool, we must cool the pork thoroughly before marinating, which can prevent the pork from spoiling during the marinating process.

4.Find a large glass bottle, clean it with water, pour some pure water, or cool boiled water, and then soak the refined salt, Sichuan pepper, spices, star anise, green onions, ginger, and chili peppers in water.

5.When the pork belly has cooled, we put it in a bottle with seasoning water, fill the bottle with water, do not let the pork float, and then seal the bottle tightly and store it in a room with a lower temperature, and after marinating for a month, it can be eaten.

The practice of curing meat.

Material. Ingredients: 10 kg of pork belly with skin.

Ingredients: 100 grams of chili powder, 20 grams of Sichuan pepper powder, 10 grams of pepper powder, 50 grams of five-spice powder, 100 grams of salt, 2 catties of craft soy sauce, 1 kg of mash.

Method. 1.Wash the pork belly and drain it for later use.

2.Put the salt and peppercorns (add some chili peppers if you like spicy) in the pot and stir-fry, be sure to fry the fragrance, and then cool thoroughly.

3.Stir-fried salt and Sichuan peppercorns add some soy sauce, cooking wine, five-spice powder, and pepper carefully and carefully spread on the meat (note that the gaps of the meat should be smeared) until you feel that the salt begins to melt, and the color of the meat turns from fresh to dark, and there is liquid oozing out on the surface.

4.Put the meat and the remaining salt into a large container (preferably pottery, or a small jar), press it with a stone, and put it in a cool and backlit place, generally about a week to ten days.

5.Take out the meat and find a place to hang it to dry, and when you want to eat it, cut a piece, wash it and cook it.

Cured meat is very common in life, cured meat is salted, is a kind of food that meets the taste of the public, good cured meat is delicious, and can be stored for a long time, so it is very popular with the majority of people, in fact, cured meat we can also do it ourselves, the following will introduce the method for you.

Ingredients: pork: 100 kg salt: 14 16 kg.

How to make it: 1. Extraction: Cured meat raw materials are divided into two types: bone-in and bone-free.

The cured meat with bones is processed in different parts of the raw meat, and the material is taken in 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.

The taste of cured meat is quite beautiful, which has a large salt component, salt can inhibit the growth of bacteria and microorganisms, of course, cured meat also has such an effect, the protein content in cured meat is very high, can promote the growth of damaged cells, and can also maintain the acid-base balance in the human body.

Therefore, eating cured meat is not only a taste enjoyment, but also a spiritual enjoyment, and the fat in cured meat is not very much, and regular consumption will not cause obesity, and it will make your body's endocrine more stable.

Material. A piece of marinated pork belly, a little dried radish, a little green onion, a little ginger, a little garlic, a little salt, a little soy sauce, a little chicken essence, a little Sichuan pepper, a little dried chili.

Method. 1.Cook the meat for 20 minutes, cut the fingers into thin slices, soak the dried radish in water, and squeeze out the water for later use;

2.Heat the oil in the pot, add Sichuan pepper and dried chili pepper to fry until fragrant, add meat and stir-fry;

3.After fragrant, add green onions, ginger and garlic to stir-fry until fragrant, pour in radish strips, salt and soy sauce and stir-fry;

4.Add the essence of chicken before cooking.

It is to wipe the meat block with salt, use 100 grams of salt per 1 kilogram of meat, rub it into the tank in layers, sprinkle some salt on each layer, compact, press the stone or wooden board on the top, and it can be salted in about 20 days, the advantage of this pickling method is that it is easy to operate, easy to preserve, and has little nutrient loss, and the disadvantage is that the salt is uneven, the lack of color, and the meat quality of Zhongzhen is also hard.

2) Wet curing method.

It is to put the pieces of meat in a salt solution and marinate. The composition of the salt solution is, 20 25% of the salt, nitrate, the nitrate method is to put the cut meat pieces into the tank in layers, and then pour the salt solution after making a fuss, and it is advisable to marinate the meat pieces, and it can be marinated in about 20 days. The advantage of this method is that it is advisable to marinate the meat in about 20 days.

The advantage of this method is that the salt solution can be used repeatedly, and the aged salt solution can also improve the color, aroma, taste and quality of the cured meat, and the cured meat is soft and bright, but the disadvantage is that the protein loss is more, the moisture content is large, and it is not easy to store.

3) Mixed pickling.

It is to wipe the meat and dry salt, put it in the destruction and stack it for 3 days, and then add the orthodontic solution to marinate, and it can be marinated after about half a month. This method combines the advantages of dry and wet picking.

How to make authentic cured meat at home:

1. Prepare ingredients: Ingredients: a handful of Sichuan peppercorns; salt 250 g; 70 grams of ginger with and closed; 1 bottle of two pot heads; 3500 grams of pork belly.

2. Choose a good pork belly and cut each piece into about 870 grams. Take a piece of pork, pour in 1/4 of the salt, peppercorns and sliced ginger and rub the meat evenly with your hands without leaving dead corners. Repeat the process to rub all the pieces of meat with salt, peppercorns and ginger.

3. Put the marinated meat into a sealed box, drizzle an appropriate amount of liquor (about 20ml) and put it in the refrigerator.

4. Take out the meat every 2 days, turn it over, continue to seal it and put it in the refrigerator, and marinate it for about 15 days.

5. After marinating for 15 days, take out the meat from the refrigerator, put the reed crack under the water tap, rinse the salt and pepper on the surface with warm water, be careful not to rinse excessively, as long as you rinse the pepper and ginger slices on the surface.

6. Prepare a bottle of two pots, pour it into a container with a slightly larger bottom, and go through each piece of meat with white wine, that is, roll it in white wine and soak it for 5 minutes.

Shed mold 7, poke a hole at one end of the meat and put the rope on it, and dry it continuously for about 7 to 10 days (the specific time depends on the degree of sunlight, take it out to dry during the day and put it in the refrigerator at night), and dry until the salted meat feels dry and hard, about 8 into the best taste when dry, put it in the fresh-keeping box and seal it and freeze it to eat slowly.