The practice of drowning meat in a tank 5, the practice of drowning meat in a tank

1.It is best to buy two-knife meat and sitting mound meat, and use a knife to scrape the dirt on the meat (do not wash it with water).

2.Heat the salt and peppercorns together until the salt turns yellow.

3.Spread the fried salt evenly on the meat (the salt is about half a catty, you can master it according to your own taste), we here (I am from Chengdu) probably put the salted meat in the basin to marinate for 7 days, and turn it once a day.

After the day, take out the meat and dry it, and be sure to dry it in a particularly ventilated place!

5.After a week of drying, remove the meat, spread the mash juice directly on the meat, and let it dry for another 1-2 weeks. (You can also rub the mash twice more during this period).

6.The most important point: be sure to use the wind to blow! This is the point of the wind blowing bacon!

7.When you want to eat it, take off the bacon, wash the moromi and cook it if it tastes salty, and steam it if it tastes right. (The steaming time is about 20-40 minutes, depending on the size of the fire).

1. Preparation: Take fresh meat or frozen meat with thin skin, moderate fat and lean skin, scrape off the skin and meat dirt, and cut it into 1 l kilogram, 4-5 cm thick standard ribbed meat strips. If you want to make boneless bacon, you also have to cut off the bones.

7 kg of salt, kg of refined nitrate, and 0 4 kg of pepper for processing bone-based bacon. 2 5 kg of salt, 0 2 kg of refined nitrate, 5 kg of sugar, kg of liquor and soy sauce, and 3-4 kg of distilled water are used for processing boneless bacon. Before the preparation of auxiliary materials, the salt and nitrate are crushed, and spices such as pepper, fennel, and cinnamon are dried and milled.

The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over; (2) Wet picking. Put the marinated boneless bacon into the prepared marinade for 15-18 hours, and turn the tank twice in the middle; (3) Mixing. Rub the meat strips with crisp ingredients and put them in the jar, pour the sterilized aged pickling solution to flood the meat strips, and the amount of salt in the mixed marinade does not exceed 6.

3. Smoked bone-cured meat, which must be rinsed and dried before smoking. Usually 8-9 kg of charcoal and 12-14 kg of sawdust are used per 100 kg of meat embryos. Hang the dried meat embryo in the smoking room, ignite the sawdust, close the door of the smoking room, make the smoke evenly dispersed, the initial temperature in the smoking room is 70, and gradually reduce to 50-56 after 3-4 hours, and keep it for about 28 hours for the finished product.

The bacon that has just been formed must be aged for 3-4 months.

Put more salt, otherwise it will spoil easily! In the case of pressing down with stones, it is not allowed to expose the water, otherwise the exposed part will also deteriorate!

Ingredients: bone-in mutton, chamagu, water, tea jar.

Steps: 1. Prepare fresh lamb ribs.

2. Chop the ribs into pieces.

3. Cut the meat into smaller pieces.

4. Put the lamb ribs and water directly into the tea jar.

5. Join the specialty of Xinjiang: Chamagu.

6. Fill the jar.

7. Then put the cylinder on a special iron plate and fire.

8. Roast until the mutton is soft and rotten, and then it can be eaten.

How to marinate pork to be delicious.

Pork marinated is a good choice, and there are many ways to marinate pork, first you can cut the pork into slices, and then pat it horizontally with the back of a knife, and then choose to put it in a bowl. Add soy sauce, salt, and monosodium glutamate to the bowl, as well as sugar, green onions, and ginger, grasp firmly, and marinate for 4 hours. Take out the marinated pork, add chili powder, and continue to grasp evenly, this time you need to continue to marinate for more than 8 hours, so that the pork can be completely flavored.

Cut the pork into thin slices, finger clear and then add conditioning for marinating, the choice of seasoning is more, we can choose according to our own taste, generally speaking, put the meat slices in a bowl, and then add an appropriate amount of salt, oyster sauce, cooking wine, you can also add ginger powder, cumin powder, soy sauce, chili powder and chili oil and other condiments. After stirring well, marinate for about 1 hour.

The nutritional value of cured meats.

Cured meat has a certain nutritional value, there is a lot of protein in cured meat, and the fat content is relatively high. And it can be found in cured meat, because the fat content in it will be reduced after the appearance, so it is still a good choice, and pork is very rich in vitamin B, which can make our body feel more powerful. At the same time, pork can help us provide various fatty acids necessary for the human body.

Because pork is a sweet meat food, it can help moisturize yin and dryness, and can also provide us with heme, for cysteine, which promotes iron absorption before only Tong, this substance is also very rich, which can help improve the problem of iron deficiency anemia, but the salt content in cured meat is relatively high, so you can't eat too much.

Pork is one of the important animal foods on people's tables. Because pork fiber is softer and less connective tissue, muscle tissue contains more intermuscular fat, so the meat tastes particularly delicious after cooking and processing.

Instructions for cutting pork.

1. Pork should be cut obliquely, the meat quality of pork is relatively fine, tendon less, such as cross-cutting, after frying, it becomes messy and scattered, such as oblique cutting, so that it can not be broken, and it does not plug teeth; Pork should not be soaked in water for a long time.

2. When cutting the fatty meat, you can dip the fatty meat in cold water first, and then put it on the cutting board, and sprinkle some cold water while cutting, so that the cutting is labor-saving, the fat meat will not slide, and it is not easy to stick to the cutting board.

How to make it: 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: 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.

Directions for serving. Cleaning method.

To remove the salt from the cured meat, it is generally dissolved by rinsing with water, but its practical rinsing with water cannot achieve the purpose of salt removal.

The correct way is to use brine to rinse too much salt on the cured meat. The concentration of the brine should be lower than that of the cured meat, and after several rinses, the salt on the cured meat will gradually dissolve, and finally it can be eaten after washing it with light salt water. In general, repeated cleaning three to four times is sufficient.

Curing of cured meats.

Ingredients: a piece of pork belly, Sichuan peppercorns, salt, high liquor, clay pot.

Step 1: Take the pork belly and use a knife to remove the blood stains and minced meat on its surface;

Use a knife to make a cut on the surface of the meat every 5 inwards;

**Hot pot, prepare an appropriate amount of salt and peppercorns, put them in a hot pan, and stir-fry, when the peppercorns are fragrant, turn off the heat and cool down;

Spread the fried salt and peppercorns evenly on the surface of the meat by hand, and you can repeat it several times to ensure the absolute uniformity of the salt;

Wash the prepared clay pot and wipe it clean, gently place the salted pork belly into the jar, take out an appropriate amount of high liquor, pour it on the placed meat, and press it tightly with a weight, after doing it, put the jar in a cool place for marinating;

After marinating for a day, take out the meat in the jar, according to the above method, smear another layer of pepper and salt, pour out the liquid oozing from the jar, and then put the meat into the jar according to the above method and continue to marinate;

In this way, after marinating for about 2 days, the salted meat is marinated, the meat is taken out, hung in a windy place, and dried by the wind, and then it can be taken off and eaten.

The meat should not be washed in water after it is bought, because once it is in the water, it will not be flooded with salt water, and the size of the submerged meat should be appropriate.

1.Boil cold water, cool thoroughly, put it in the flooded tank, put the washed cabbage, carrots and other green vegetables into the tank, add an appropriate amount of salt, pepper, pepper, sugar, vinegar.

2.Put the flooding tank on the balcony and stir it a few times a day, and if the sun is good, it will now be ready to eat in three or four days.

3.In the future, you can often put in other fresh vegetables that you like, take out the soaked pickle meat in time, don't drown it for too long, stir it once a day, keep it sour, salty, fresh and palatable, sweet and sour, and your appetite will increase greatly.

Choose fresh pork and a clean, waterless stainless steel basin, or if you have a crockpot-like container, that's a good idea.

Sprinkle evenly with a fine layer of salt, so that no corners slip out.

Then rub it repeatedly so that the salt reaches each foot of the meat more fully.

After kneading, sprinkle a layer of fine salt on the surface of the meat, then press it tightly and place it in a cool place to marinate for about 7-10 days.

After 10 days, the meat is marinated and dark red in color.

Tie the meat up with a strong rope and hang it in a sunny place to dry until the oil comes out, and the weather will be fine for three days.

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